Description
The technology pie is simple, though a lot of ingredients, but everything is done very quickly. And the result will please You. And you'll be glad you decided to make a pie. What? Go the oven! A huge thank you to Elena Aizikovich - elaizik for the wonderful cakes.
Ingredients
-
500 g
-
350 g
-
3 piece
-
60 ml
-
60 ml
-
25 g
-
0.25 tsp
-
1.5 cup
-
2 piece
-
1 tsp
-
-
1 cup
-
0.5 piece
-
0.333 cup
-
150 g
-
1 cup
-
3 Tbsp
//= Yii::t('app', 'Total calories: ') . $recipe['ingredients']['total_calories'] ?>
Cooking
The words of the author. Dough. All ingredients for the dough folded into a Cup - 500 gr. flour, 300 gr. drain. oil, 2 egg yolks + 1 egg, 60 ml of dry white wine
60 ml of carbonated water (plain), dry yeast, baking powder, 1/2 Cup sugar, zest of 1 lemon, 1 tsp of vanilla extract, a pinch of salt
And knead the dough, combine I have, as you can see, the mixer attachments for the test.
Roll the dough into a ball, wrap in cling film and refrigerate overnight. That's what I did.
Filling. For nut layer. Nuts to roast, cool, chop. Lemon clean from the bones and skip through a meat grinder, in a blender grinds bad.
Proteins with sugar beat until soft peaks form,
Add the nuts and lemon puree.
For poppy layer: Boil the milk with the sugar, add the ground poppy seeds, mix well.
Let cool slightly and add the lemon zest.
Assembly and baking. Preheat the oven to 175 C. Divide the dough into 3 parts.
Roll out 1 piece on a sheet of baking paper, adding a little flour, to desired size and transfer onto the sheet. Coat the dough with jam
Roll 2 of the dough on baking paper on it to transfer the second cake and cover their nut stuffing. Spread poppy filling.
Roll out third portion of dough and close the poppy filling.
Bake 30-40 minutes, until the dough is browned. You are convinced that it is not so hard, go girls, enjoy household.
Cook the icing and cover it cooled the top layer. Cut into cakes of any size. http://ru.wikipedia. org/wiki/Cafeiere Here you can read the story of Emile Garbo ;-)
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.