Recipe: Anke cake step by step with pictures | Handy.Recipes

Anke cake

Cooked cake anke

Time to cook: 45 minutes

Total Servings: 8

Nutritional Value

There is already one ank cake on the website, but the recipe is different from the original. And I also want you to know the history of this pie. Leo Tolstoy's wife kept a cookbook. The Countess and her younger brother Stepan Bers filled in the recipes in "The Cookbook". All in all there are 162 recipes. Almost every recipe in the Cookbook is connected with family traditions and has its history. "Maria Nikolayevna's Apple Kvass. - Leo Nikolayevich's youngest sister; "Elixir for Toothache by Pelageya Ilyinichna, Tolstoy's paternal aunt; "Lemon Kvass by Marusya Maklakova, a close friend of the Tolstoys; "Apple Kvass by Maria Petrovna Fet," by the wife of poet Afanasius Fet, and so on. д. The fate of Ankovsky pie is especially interesting. The name of the pie is connected with the name of Dr. Nikolai Bogdanovich Anke, the house doctor of the Bers family. He gave the recipe for the pie to Tolstoy's mother-in-law Lyubov Aleksandrovna Bers, and she gave it to her daughter. Sophia Andreevna taught Nikolai the cook to make Anke's pie. Since then, not a single feast in the Tolstoy family was without this pie. According to Tolstoy's son Ilya, "A name-day without Ankov cake is like Christmas without a tree..."

Author of the recipe

Ingredients for ank cake:

  • Wheat flour / Flour - 450 g
  • Butter (225g - for dough; 125g - for stuffing) - 350 g
  • sugar (115 g for the dough; 345 g for the filling) - 460 g
  • Chicken egg (3 raw egg yolks for dough, 2 eggs for stuffing) - 5 units
  • Lemon (large or 3 medium lemons) - 2 pcs
  • Powdered sugar (for sprinkling the finished cake) - 3 tablespoon
  • Water (cold, for dough) - 50 ml
  • Salt (into the dough) - 1/4 teaspoon

How to cook ankeh cake step by step with photos

First, the original recipe: "One pound of flour, half a pound of butter, a quarter pound of powdered sugar, 3 egg yolks, one shot of water. Butter, straight from the cellar, colder. Stuffing: rub a quarter pound of butter, rub two eggs with butter; half a pound of powdered sugar, grate the zest of two lemons and the juice of three lemons. Boil until thick as honey." Our starting products after a modern adaptation for the dough

We load the flour, cold butter chunks, and granulated sugar and salt into the bowl of a food processor

Grind until fine crumbs

Pour in the eggs that have been whisked with water and grind until lumps form

Spread the dough out on a board and shape it into a lump.

Divide the lump of dough into two parts and from each part, on a sheet of parchment, roll out a cake, about 25 cm in diameter, cut out evenly in the shape of a circle.

We send a circle of dough in an oven heated up to 180 degrees Celsius for. for 15 to 20 minutes. The pastry should remain pale, only the edges should be a little darker. Bake the second cake in the same way.

Take the ingredients for the filling

Grate lemons and squeeze out the juice. The juice must be at least 200 ml.

Pour sugar in a saucepan, add butter and eggs

Knead everything with a big spoon until homogeneous.

Pour in juice and zest and put on fire. Stirring constantly (!) bring mixture to boil, reduce heat and boil, stirring continuously, for about 10 minutes until thickened. Remove from heat and cool completely. When cold, the filling resembles a thick creamy pudding. Put the cake on a plate, spread half of the filling and cover with the second cake, put the rest of the filling on the cake.

Sprinkle powdered sugar on top of the cake through a strainer.

And that's it. We may put the kettle on, invite everyone to the table and join in...

Nutritional Value:

Whole Dish:
6628.5 Calories
81.8 g
325 g
849.8 g
Per Serving:
828.6 Calories
10.2 g
40.6 g
106.2 g
343.4 Calories
4.2 g
16.8 g
44 g

Salt, Lemon, Flour, Sugar, Butter, Sweet, Eggs, Water, Creamy, Baking, Sugargar, Cakes, Pastry

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