Ukrainian Easter cake.

chicken egg – 3 pieces.
powdered sugar – 1 tbsp. l.
cold water – 2 tbsp. l.
120 g flour
120 g butter
sugar – 150 g
25g ground almonds

For filling:
butter – 50 g
sugar – 1 tbsp
flour – 1 tbsp
curd – 400 g
70 g of dried cherries

1. Sift flour, then rub with butter until crumbs, add the sugar and ground almonds. Pour water. Knead the dough, to pass it on floured surface and knead 30-40 seconds. Roll the dough into a ball, wrap in plastic wrap and place in refrigerator for 30 minutes.
2. Preheat oven to 200 ° C. Roll out the dough into a circle, put in a low baking dish; edge trim. Pierce dough with a fork.
3. Put the top sheet of parchment, pour dry beans. Put the form in the oven, bake for 12 minutes. Remove the form from the oven, remove the beans, give the basis of the cake to cool. Decrease oven temperature to 150 ° C.
4. Prepare the filling. Beat butter with sugar, add 1 egg and flour, mix well. Cottage cheese pound, add the remaining egg and mix. Connect both the mass and mix thoroughly.
5. Put the filling in the form on top of the base.
6. Cherry wash, add to the cake. Return the form with the pie in the oven and bake for 1 hour and 15 minutes. Then turn off the oven and open the door. Give the cake to cool in the oven directly. Ready cake sprinkle with powdered sugar.


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