This cake is made from yeast dough. By itself, a pie without cream turns out to be delicious, melting in the mouth, and with a lingonberry-creamy layer, it becomes even more tender and aromatic. If you are still thinking what to prepare for tea, then opt for this recipe.
It is necessary
- - 250 g flour;
- - 200 g sour cream;
- - 200 g lingonberries;
- - 200 ml fat cream;
- - 125 g of sugar, milk;
- - 100 g of butter;
- - 50 g almond petals;
- - 2 packs of vanilla sugar;
- - 20 g of fresh yeast;
- - 5 plates of gelatin;
- - a pinch of salt.
Instructions
Step 1
Melt 40 grams of butter in a water bath, heat the milk to room temperature, crush the yeast into the milk and dissolve it completely.
Step 2
Mix flour with 50 g of sugar, a packet of vanilla sugar, a pinch of salt. Add yeast milk and melted butter. Mix until a smooth mass is formed - the dough should not be tight, it will turn out soft. Cover the dough with a damp towel and store in a warm place for an hour.
Step 3
Transfer the risen dough to a greased split mold, spread it evenly over the entire surface. Cover with a damp towel and leave in a warm place for 20 minutes to proof.
Step 4
Use your finger to make frequent notches in the dough. Cut 60 g butter into thin flakes and spread them over the dough notches. Sprinkle the dough with 50 g of sugar on top, then sprinkle the almond petals in an even layer. Bake for 25 minutes in an oven heated to 200 degrees, then let the pie cool completely.
Step 5
Prepare a layer: Soak gelatin in cold water. Mix sour cream with 125 g of sugar, whip cream of 35% fat, adding a pack of vanilla sugar. Squeeze out the swollen gelatin, melt in a water bath. Mix gelatin with sour cream, add cream and lingonberries, stir.
Step 6
Divide the cake horizontally into two cakes, grease the first with cream, cover with the second part and press. Put it in the refrigerator for an hour - the lingonberry-creamy layer of the pie should solidify.
