I was recently a guest of his wife's parents and told his mother-her recipes bulk pies are very popular among my readers.
When she heard it, I was pleasantly surprised and decided that she was ready to share the family recipe of the cake, which was transmitted to her family from generation to generation. My wife is not particularly fond of cook sweet, so mother-in-law decided to give me the recipe.
I believe that such prescriptions shall not accrue to only one person, and should be the property of the people. Therefore, I share the recipe with you.
All the power of this recipe in his unusual stuffing. It consists of beets and cranberries. It seems to be so different products, but it turns out they are perfectly combined with each other.
In my wife's family this cake cooked on puff, shortcrust pastry or yeast. I just lay in the freezer one portion of my dough, so I'm ready for it. Recipe pastry I have already spread, so in the end leave the link to the article.
If you like this recipe, support its "thumb up" mother-in will be very pleased.
Ingredients
1 portion of dough
Filling
2 small beet (230 c)
Cranberry 300g (available frozen)
Starch 20 grams (I use corn)
Sugar 200g
All the ingredients are designed to form 24-26 cm in diameter
Cooking method
First I cooked shortcrust pastry (link to recipe will be the end of the article). The dough was given a shape, a fork chopped and put in the freezer for 10-15 minutes.
Before baking, cover with foil and poured on top of the yoke. As the oppression of my acts Chickpea Peas.
Submitted preform for 15 minutes in a preheated 220 ° C oven and bake for 15-20 minutes. Then I removed the foil and put the stuffing.
I prepared the filling until harvesting sand cooled in the freezer. Beets cleaned up and removed the peel. And then rubbed on a fine grater.
Cranberries poured sugar, starch is added and crushed kartofeledavilkoy so that the berries have given juice. Then combine beets with cranberries and mix. Filling is ready.
Stuffing shifted to sand the workpiece and sent in a preheated oven at 190 ° C for about 40 minutes. After baking the cake gave cool and then removed in the refrigerator before serving.
Now you know how to cook a cake with beetroot. At the end of repeat procedures:
✔ Shortbread dough is spread in form and freeze.
✔ Bake under the yoke 15 minutes at 220 ° C.
✔ Remove the yoke, add toppings and bake 40 minutes at 190 ° C.
✔ Cool and serve.
As promised, in the end I leave the link to dough recipe.
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