Description
If you are a lover of winter walks with the kids or just a friendly company, be sure to take a thermos with hot spicy Glagol, as well as a few pieces of homemade cake. After a long day on the mound and plenty enough in the snow, you will want something warm to eat. I think everyone will be pleased to eat a piece of pie, washing it down with a warming fragrant berry drink. Gleg involves the presence of alcohol in adults, but it is optional. The cake was prepared according to the motives Italian "Ladin pie" from Elena Bystrova, and gleg from Saskatoon based on "Blueberry gliga" from Thomas Honey - fry cooks, our website.
Ingredients
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Buckwheat flour
100 g
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Bran
1 Tbsp
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Sesame
170 g
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Brown sugar
100 g
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Sour cream
4 Tbsp
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Chicken egg
3 piece
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Butter
100 g
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Leavening agent
2 tsp
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Vanilla
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Salt
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Powdered sugar
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Saskatoon
500 g
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Black currants
20 piece
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Blueberries
20 piece
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Water
500 ml
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Carnation
6 piece
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Cinnamon
2 piece
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Lemon
0.5 piece
Cooking
For pie sesame seeds fry in a dry pan until Golden brown and grind.
Buckwheat flour and baking powder to sift, mix with the bran and vanilla.
Soft butter to combine with the brown sugar and beat in the lush mass. Separate eggs into yolks and whites. Mix the egg yolks with the oil.
Add dry ingredients, mix well. Add sour cream and again mix well.
Beat the whites with a pinch of salt until soft peaks form and add to the batter.
Put the dough in the form d = 18 cm, greased. Bake pie in preheated oven to 180 degrees 30 minutes.
Readiness check cake with a skewer. Remove from the mold and cool on a wire rack.
For pega in a saucepan with water, drop the berries, two cinnamon sticks, and cloves. For taste and flavor I decided to add small handfuls of currants and blueberries and a little lemon peel.
Put on fire, bring to boil and allow to simmer on low heat for 10 minutes.
Ready broth, remove from heat, drain. Add sugar and lemon juice. Stir well to dissolve the sugar.
Pour gleg cups, a cake to cut and serve. Nice!!
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