Recipe: Cake With Love! step by step with pictures | Handy.Recipes

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Cake With Love!

Cooked cake with love!

Nutritional Value

I've had my eye on phyllo dough for a long time. Or rather, a recipe for phyllo dough. And now, finally, I made up my mind. Or rather, I made up my mind about a month ago - at the time I was making a test version with unleavened dough. I really liked pulling the dough. But it is a long work (from the lack of habit it took me about an hour - and that only for "stretching" dough), although over time you can get the hang of it and make it faster. To be honest, I "hooked" to making phyllo - I really liked the process. And although the process of making this dough takes time, you can make it at your leisure, and then freeze it. Today I offer you a variation of the cake from phyllo dough for the upcoming Valentine's Day. Make your loved ones happy!

Author of the recipe

Ingredients for the cake "with love!":


  • Wheat flour / Flour - 3 glass
  • Vegetable oil (for dough) - 2 tablespoon
  • Chicken egg (3 egg yolks for dough and 1 egg in the filling)
  • Water - 1 glass
  • Salt - 1 teaspoon
  • Vinegar - 0.5 teaspoon
  • Cottage cheese - 250 g
  • Sugar - 0.5 glass
  • Prunes - 20 pcs
  • Prunes - 20 pcs
  • Honey - 2-3 pcs
  • Cherries (dried, for decoration) - 5 pcs
  • butter (for buttering the dough) - 100 g

How to cook cake "with love!" step by step with photos


Pour flour on table in the shape of a well. Put salt in the well.

In a glass (or other container) pour warm water, vinegar, oil and egg yolks.

Pour some of the liquid into the well.

Then, with your fingers, begin kneading the dough, picking up the flour from the edges and mixing it with the liquid. While kneading, use up all the liquid, adding as much as necessary. You may need more/less flour.

The dough should not be sticky on your hands, but it needs to be soft and delicate.

Now we have to "beat down" the dough. Take it in your hand and knock it on the table a few times.

Then wrap in sachet and place in a warm place for 40 minutes.

Roll the dough into a sausage and divide it into 12 slices. To keep the other pieces from drying out while you work on one, put them in the sachet. Now begins the most interesting moment: stretching and stretching the dough. I would like to say that this version of the dough (muffin) is more elastic to work with than the unleavened dough version. Although unleavened phyllo also stretches well, but the first time you should try to make this type of dough (half a portion is better), it stretches very well and is very pleasant to work with. Cover our work surface with a tablecloth and sprinkle it with flour. To begin, roll out a piece of dough with a rolling pin, as thin as possible.

Then gently, with your hands (your hands should always be in the flour) stretch the edges of the dough. The dough can be put on the edge of the table and, under its own weight, it will stretch itself, you just need to turn it with your hands, and stretch it along the edge.

You can take the rolled out flatbread by the edges and gently move it in your hands to stretch the dough.

You can put the dough on the back of your hands and, gently turning the dough, stretch it. But this should be done very carefully, as, in this case, very quickly the middle is pulled out and torn.

You've probably seen on TV (or in person), as a chef twists a piece of pizza dough with his hands, stretching it? Turns out it's not hard to do! I thought I'd never be able to replicate such an experiment, but - you won't believe it! - the first time I did it! In fact, it's not so hard, you just need a great desire, and probably a love, I suppose, for this case...

If you are afraid to perform such experiments, you can gently, with one hand, stretch the dough.

The dough should be stretched as thinly as possible - it should shine through and be very thin. To be honest, I've never seen real phyllo, not even in a store. But I know that the dough should be very thin, like paper. I think I got the phyllo.

Of course, there are tears, but they can be masked by other layers - we make more than one layer. And no need to get upset if you suddenly had a problem - each time you get better and better! So, gently stretching and pulling, we proceed with all the pieces of dough.

While we're working on the first piece of dough, we need to melt the butter.

Each rolled out layer of dough is placed on parchment, smeared with melted butter, then covered with parchment, and then with a towel (you can slightly damp, so that the dough does not dry out, otherwise it will be very brittle and fragile). Do the same with all the layers of dough - pull them out, put them on top of each other and brush each one with butter.

Then cut the thick edges (they are always thick) and cut our layered butter layer into two parts.

Soak the prunes and apricots in boiling water and leave for a few minutes.

Meanwhile prepare the cottage cheese filling: mix the cottage cheese, egg and sugar together well. Add vanilla to taste.

Drain the water from the dried fruit, finely chop them and mix with the honey.

Put curd filling on one half of dough.

Gently wrap it into a roll and press the edges together.

Put stuffing from dried fruits on second part of dough and roll up similarly.

We put parchment on the baking tray, and on it lay out the first heart-shaped roll. The rolls, even after the filling is put into them, are very soft and pliable, so they can be lightly stretched lengthwise, if necessary.

Place the second roll in the middle of the heart, and press it lightly against the first one so that they touch each other.

Using scraps of pastry and cherries, make decorations.

Bake in an oven heated to 200 degrees for about 40 minutes. If the pie gets an early redness on top, cover it with foil.

I had a pie that got a little torn on top while baking.

The rest of the pie was fine.

I was afraid that the middle of the pie wouldn't bake"of the heart" was a bit thick, and there were some leaves on top, but it turned out okay - there was no soggy areas.

The pie turned out very tasty.

Even my oldest daughter, who doesn't eat dried fruit (especially prunes), said the pie was delicious.

In general, we were pleased with the result!

Bon appetit!

Nutritional Value:

Whole Dish:
Calories
3623.4 Calories
Protein
96.3 g
Fat
124.4 g
Carbohydrates
541.6 g
100g:
Calories
257 Calories
Protein
6.8 g
Fat
8.8 g
Carbohydrates
38.4 g

Chicken Egg, Salt, Flour, Sugar, Butter, Vinegar, Sweet, Honey, Water, Baking, Vegetable Butter, Prunes, Cherries, Cottage cheese, Baked Goods, Pies

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