Description
I invite You for a Cup of tea with a slice of delicious pie. Pancake cake, layered with poppy-nut filling, with a subtle citrus note.
Ingredients
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Flour
200 g
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Milk
175 ml
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Mineral water
100 ml
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Sunflower oil
30 ml
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Chicken egg
2 piece
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Salt
1 pinch
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Sugar
1 Tbsp
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Mac
200 g
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Milk
100 ml
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Butter
50 g
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Honey
2 Tbsp
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Vanilla sugar
10 g
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Raisins
1 handful
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Cognac
1 Tbsp
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Lemon peel
1 tsp
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Lemon
1 Tbsp
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Hazelnuts
100 g
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Dark chocolate
100 g
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Cream
50 ml
Cooking
Milk mixed with water, add eggs, sugar and salt and whisk.
Sift the flour.
Add to the milk mixture the flour, and sunflower oil Oleina. Whisk to avoid lumps. Leave the dough for 30 minutes.
The pan to be heated up for the first time to grease with vegetable oil (and then not oil), pour into the pan half a ladle
Bake pancakes on each side until light brown
Pancakes to stack the pile after each pancake covering the pile cap
For the filling: poppy pour boiling water for 1 hour.
Then drain in a sieve, so that excess liquid glass. Nuts and raisins grind in a blender.
In a saucepan with a thick bottom to put the poppy seeds, butter, honey, milk, vanilla sugar. Cook on low heat until thick, 10 minutes.
Hot poppy mass add chopped nuts and raisins, brandy, lemon zest and lemon juice, mix well. Allow to cool completely. The filling needs to be moist.
Deep round baking dish covered with foil or parchment. Spread the pancake, apply a layer of the filling, so lay out all the pancakes, accurately each layer of stuffing, while the stuffing will not come to an end. Top pancakes fillings to cover is not necessary.
Place the design in a preheated 200 degree oven for 8 - 10 minutes.
In a water bath melt the chocolate and cover arbitrarily the top of the pie, decorate with whipped cream as desired.
A pleasant tea for You and Your family!
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