Christmas cake

It's hard to imagine the holidays without fragrant, fluffy, alluring pastries. I suggest you try this sweet, fragrant, fluffy, large and beautiful Christmas cake. Easy to make, although it does require a little patience. Your guests and family will be very satisfied.
Ingredients for Christmas cake:
-
Corn starch
(with filling in the center)
-
1 teaspoon
-
Cashew Nuts
/
Cashews
(center stuffing)
-
3 tablespoon
-
Jam
(Raspberry, filling in the center)
-
100 ml
-
Vanillin
(on the tip of a knife, batter)
-
Sugar
(1/2 cup - batter, 1/2 cup between layers)
-
1 glass
-
Yeast
(dry, batter)
-
1 tablespoon
-
Chicken egg
(dough)
-
2 pcs
-
Butter
(melt, dough)
-
200 g
-
Milk
(warm, dough)
-
200 kg
-
Raisins
(between the layers)
-
1 glass
-
Cinnamon
(between layers)
-
2 teaspoon
-
Honey
(liquid to grease)
-
2 tablespoon
-
Vegetable oil
(for greasing)
-
Wheat flour
/
Flour
-
5 glass
How to cook Christmas cake step by step with photos
|
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. |
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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). |
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Roll out all the pieces, the smallest one F 15 cm, the rest F 25 cm. |
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Brush the first layer of dough with vegetable oil, sprinkle with 1/4 cup of sugar and 1 tsp. 1 tsp of cinnamon. |
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Put second layer of dough on top, lightly grease with oil and evenly spread 1 cup of raisins. |
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On top cover with a third layer of dough, deal with it as with the first layer. |
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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. |
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Cut it into 8 pieces. Using a sharp knife, make an incision in each piece. |
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Each piece "triangle" Turn out once through the cut hole. |
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Carefully pinch the sides of the triangle on the inside. |
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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. |
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Grate raspberry jam from pips through a fine sieve. Add 1 teaspoon cornstarch and mix well. Toast cashews until golden, shred. |
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After 1 hour turn on the oven. Once the temperature in the oven is at 180 degrees Celsius, place the pie in the oven. |
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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. |
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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. |
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As soon as the raspberry jam starts to thicken (in 10 minutes), sprinkle the crushed cashews evenly on the jam. |
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Allow the cake to cool completely. Place in a large dish (F of the cake is 36-37 cm). |
Nutritional Value:
Whole Dish: |
Calories
76790.7 Calories
|
Protein
5709.5 g
|
Fat
1214.9 g
|
Carbohydrates
10923.6 g
|
Per Serving: |
Calories 9598.8 Calories |
Protein 713.7 g |
Fat 151.9 g |
Carbohydrates 1365.5 g |
100g: |
Calories 38.1 Calories |
Protein 2.8 g |
Fat 0.6 g |
Carbohydrates 5.4 g |
Flour, Wheat Flour, Sugar, Butter, Sweet, Honey, Eggs, Milk, Raisins, Cinnamon, Crunchy, Yeast, Baking, Nutty, Jam, Vegetable Butter, Raspberry, Hazelnuts, Cashew, Cakes, Vanillin, Pastry