Serbian layered cake with apricots

Submitted by enr on 20 Feb 2011
# For the bases:
42 g yeast 1/4 cup + hot water
170 g melted butter
3 and 1/2 cup flour
4 yolks
1/2 cup sour cream
# For garnish:
1 and 1/2 cup finely chopped walnuts
1 and 1/4 cup sugar
1 tsp cinnamon
20 g peach jam
# To decorate:
1 tsp cream
1/4 cup chopped walnuts
1/2 cup sugar
4 egg whites
Yeast dissolved in 1/4 cup hot water. Then smeared with butter form for baking cakes. In a large bowl mix the sifted flour and the butter. Separate the egg yolks from the whites of four eggs. In a separate bowl, stir the egg yolks and sour cream. To these was added a solution of yeast. Collected two mixtures and blending, until a homogeneous mixture. The resulting dough is divided into three parts, in no case should be cut. The first part of the dough is rolled out and spread into a greased baking tin. Mix 1 1/2 cups walnuts, 1 and 1/4 cup sugar and 1 tsp cinnamon, which sprinkle the dough (the first part). Then the second part is rolled and placed in the baking, on the first one. The second part is coated with 20 g peach jam. Roll out and drafts of the dough and place on the second. Bake in well-heated oven for about 50-55 minutes or until the dough is golden color. Whip snow. They add 1 tsp cream and 1/2 cup sugar. Sugar is added by little, until completely dissolved. Baked cake out of the oven and carefully coated with the egg white mixture. Sprinkle with 1/4 cup chopped walnuts and back in the oven to brown, until golden. The finished cake to cool completely.
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20 Feb 2011
Number 16 of Culinary Weekend Since 2010.