Ingredients
4 cups flour
3 cups sugar
2 cup buttermilk, yogurt or sour buttermilk
3 eggs
1 tsp salt
10 g baking powder
# For sprinkling:
1 cup coconut
1/2 cup sugar
cinnamon
125 g butter or cream 200 ml
almonds, cherries, icing sugar - of your choice
Photo added on
Photo author
Aliana
Method
Heat the oven to 200 C. Separate the yolks from the whites. Egg yolks with the sugar crash of thick, sticky foam. Add shift buttermilk and flour mixed with baking powder and salt. Egg whites are broken down into snow and mix with the dough, stirring with a spoon. Square pan on the stove stood with baking paper and pour the dough into it. Option I: Mix coconut, sugar and cinnamon, sprinkle cake with them and bake 20 minutes. More hot sprayed with plenty of cream or put his lumps butter, which melts and absorbs. Option II: the test is distributed cherries, which then sink, and then put the coconut mixture and sprinkle with almonds. Once removed, put the butter or cream, and pokapva with icing sugar. Can naturally and without any of the ingredients. Option III: The dough is baked without sprinkle with nothing. More hot cake is soaked with cream smeared with jam and leave to cool. Then covered with fruit of your choice and pour fruit glaze.
Containers:
Difficulty
Average
Tested
1 user
Source
www.chefkoch.de
Comments
I like is already in favorites.
In Kashin is prepared for years Tart second option. Kefir is replaced with yogurt and eggs are 5 pcs, and the dough is distributed on a full bowl of raspberries, fresh or frozen. It delicious!
I've eaten with and without fruit, but I've never done it. I do it on the third option, with strawberries, as their season came.
Why is it called Multi cake?
Because it is versatile recipe - it fruity, going for short pastry and cake becomes - as seen from the options.
What's options if no buttermilk or kefir? Okay plain kefir?
Kurtni, but it is kefir, buttermilk. Just in different cities kazmat him differently. No problem instead of kefir to use kefir.
writes in products - sour buttermilk:-) A buttermilk and buttermilk are not quite the same thing - which tasted both knows it. Buttermilk is a residual product of churning butter. Ayranat sour milk diluted with water.
Well, I'm only file kefir, but I've heard someone say of himself that buttermilk, which I file buttermilk. And indeed may be quite different things - not argue about that, but I say only what I have heard. A successful kefir I replace it in many recipes with kefir and I have no problem.
And this recipe is so - listed fluids are interchangeable:-)
Well then remains only to try :)