Description
Early spring! The first country greens! Exquisite and sweet cake with an amazing filling of the greens! The cake turns out incredibly fragrant and delicious. Very tasty!
Ingredients
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Flour
350 g
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Sugar
100 g
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Butter
100 g
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Sour cream
200 g
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Leavening agent
13 g
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Sorrel
250 g
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Sugar
0.5 cup
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Starch
2 tsp
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Mint
3 sprig
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Milk
2 Tbsp
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Chicken egg
1 piece
Cooking
Sift the flour.
In a bowl, mix the flour, sugar Mistral small cane unrefined butter...
... until education crumbs.
Add baking powder and sour cream.
Knead a soft dough. Cover with a cloth and leave for 20 minutes.
This time, prepare the filling. Sorrel and mint rinse well in boiled cold water and dry.
Sorrel cut across strips of 0.5 - 1 cm.
Separate the mint leaves from the stems. Finely slice.
In a bowl, combine the sorrel, chopped mint, sugar Mistral small unrefined cane and starch. Mix well. The stuffing is ready.
Detachable form 26 cm (I 22 cm) lightly greased with butter and flour propylite. Excess flour to shake. Divide the dough into two parts. The most part put into a form, forming the sides.
Then put the stuffing.
The second part of the dough to cover pie, samipya region. In the middle of the cake to make cuts or hole, to come out steam.
Mix the milk and egg. From top to grease the pie milk-egg mixture. Put in a preheated oven (200 degrees). Bake for 45-50 minutes.
The finished cake to remove from oven. 10 minutes to cool in the form, then on the grill.
Optionally sprinkle the cake with powdered sugar. Bon appetit!
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