Christmas cake

Knead the dough in the evening and make in the morning! Dissolve the yeast with milk and 1 tablespoon of sugar and let stand for 10-15 minutes until the mixture becomes light foam.

Add remaining dough sugar, butter, eggs, vanilla, mix and gradually add flour. Knead a smooth dough, not too soft and not too hard. Place in fridge until morning.

Remove from fridge and start cutting the dough. Divide the dough into 5 parts (I have 4 250g and 1 150g).

Roll out all the pieces, the smallest one F 15 cm, the rest F 25 cm.

Brush the first layer of dough with vegetable oil, sprinkle with 1/4 cup of sugar and 1 tsp. 1 tsp of cinnamon.

Put second layer of dough on top, lightly grease with oil and evenly spread 1 cup of raisins.

On top cover with a third layer of dough, deal with it as with the first layer.

And now, carefully: cover with the last, fourth layer, but it does not need to be greased!! Gently, gently press with a rolling pin, roll out the dough piece to a f 28 cm.

Cut it into 8 pieces. Using a sharp knife, make an incision in each piece.

Each piece "triangle" Turn out once through the cut hole.

Carefully pinch the sides of the triangle on the inside.

Brush the parchment with oil. Let's begin to assemble the cake. In the center of the tray lay out a circle of 15 cm, and on the top, along the edges, place our half-finished workpieces. Press down well with your thumb at the contact point. Cover with a towel and leave to rise for 1 hour.

Grate raspberry jam from pips through a fine sieve. Add 1 teaspoon cornstarch and mix well. Toast cashews until golden, shred.

After 1 hour turn on the oven. Once the temperature in the oven is at 180 degrees Celsius, place the pie in the oven.

After 10 minutes open the oven a little and carefully pour the raspberry jam into the center of the pie. Bake for another 10-15 minutes. Refer to your oven.

Take the cake out of the oven and smear it with honey. This makes the cake even more fragrant and shiny. And what a fragrance it is... I can't put it into words.

As soon as the raspberry jam starts to thicken (in 10 minutes), sprinkle the crushed cashews evenly on the jam.

Allow the cake to cool completely. Place in a large dish (F of the cake is 36-37 cm).