Description
A teenager from somewhere wrote this recipe. It was my first encounter with a cottage cheese dough, which is one of my favorites. Bake this loaf for a long time and constantly. In 90-e years when it was impossible to find almonds, has successfully replaced its apricot nucleoli. The roll is quite simple to prepare, tender, moderately sweet, fragrant with marzipan filling. Cheese and raisins add a pleasant acidity. I hope you will like it too!
Ingredients
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Raisins
50 g
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Liqueur
3 Tbsp
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Almonds
250 g
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Sugar
150 g
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Cinnamon
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Cream
10 Tbsp
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Cheese
250 g
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Flour
400 g
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Chicken egg
1 piece
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Vegetable oil
80 ml
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Salt
-
Vanilla
1 pack
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Baking powder
1 pack
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Butter
50 g
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Powdered sugar
Cooking
Prepare the filling. Raisins wash, dry, cut into small pieces, moisten with liqueur or syrup (I replaced them with Apple juice).
Almonds lower for a minute in boiling water. Then pour cold water and peel. Here is our neat the almonds.
Grind the almonds in a grinder or blender, mix with 50 g sugar, cinnamon and cream (5 tablespoons).
Getting to the test. It is possible to prepare with a blender, you can mix the ingredients manually. Mix the cheese (if the cheese crotchety, better skip it through a meat grinder or sieve) with 5 tablespoons of cream, egg, vegetable oil, 100 g sugar, salt, vanillin.
Mix flour with baking powder and add to the cheese mass. Flour is better to add gradually, I this time took a little less than normal. The dough should be quite thick, but manageable.
Roll the dough in a rectangular layer approximately 40 by 25 cm Spread almond mass, then the raisins. The dough on both sides to roll up roll to the middle.
Bake at 180 degrees for about 45-50 minutes until Golden brown. Melt the butter, spread it over the still hot loaf.
Densely sprinkle with powdered sugar.
Almond loaf is ready. Bon appetit!
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