Berry tart with mascarpone

Description

I love yeast cakes, I like the smell of baking This recipe I dedicate to all my friends who knew long and those who have learned here on the site recently. Thank You for your support!!! This cake is for You!!! And a special thanks to áine scullion (ainapolyn) for help in baking this cake.

Ingredients

Yeast

7 g
Milk

1 cup
Sugar

1 Tbsp
Opara
Salt

2 tsp
Butter

100 g
Sugar

50 g
Chicken egg

2 piece
Flour

500 g
Mascarpone

250 g
Berry
Powdered sugar

10 Tbsp
Starch

2 Tbsp

Cooking

Frozen berries (I had currant, viburnum, buckthorn, egemarine) put in a colander at room temperature.

Put the dough: dissolve yeast in warm milk with 1 tbs. of sugar, leave for an hour.

An hour here is the dough. If milk storageas, do not worry - stir with a spoon to obtain a uniform mixture.

Beat egg yolks with sugar in a fluffy white mass, proteins to stable peaks.

In the mixer bowl pour the sifted flour, add salt, beaten egg yolks, the whites, the dough. Knead the dough. Knead 3 min on speed 1, for 3-4 minutes at maximum speed.

At the end of kneading add the soft butter. Knead the dough until smooth. The dough is plastic, like clay.

The dough is formed, podcating in a ball, put in a bowl greased with vegetable oil, to tighten up the film, put on fermentation for 1 hour. The dough should double in size.

Here is the dough.

To press down very well, if you have a mixer, it is better in it.

Return the dough to the bowl, put back on the delay about 30 minutes. It should increase by half.

Roll the dough to a diameter of a form that will oven, so that was a small bumpers. Leave for 10 minutes.

Berries very carefully to get out of the colander. If there is a drying salad, it would be good to scroll the berries in it. The goal is to get rid of the juice as possible. Mascarpone, lightly whipped with powdered sugar, gently add the cream berry. Sprinkle the bottom of starch. Spread the filling, wrap the sides a bit on the toppings. From the remnants of dough to weave a braid or, like me, so cut the mold stars. I have the dough not all gone, I clocked more rolls. To put the delay to about 10 minutes, just a little below the bottom of the cake was not very moist.

Bake in a preheated 180 gr. the oven. I focused, as when baking cheese: dough flushed, covered it with parchment paper so that the filling remains in sight. Slightly twitching form. When the filling has ceased to shake, I decided that enough is enough. Pie cool to room temperature, wrap and overnight in fridge.

Cut.

Baked a cake for the first time. Found the recipe in a German magazine, put the dough, it absolutely did not like me. Had to find another. The translation of Google was disgusting, had to think out the most. Still, there were fears that as with filling, so sent overnight in the fridge. In General, pie is the Bomb!!! It's so delicious!!! This creamy berry tenderness. And somehow not at all feel that it is a yeast dough. Need oven. I think instead of mascarpone you can use any other butter cream. And a huge thank you to aine (ainapolyn) for help in translation.

Cake is very delicious!!!

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