Recipe: Chunky Bulk Cake step by step with pictures | Handy.Recipes

Chunky Bulk Cake

Cooked Flour Pie

Time to cook: 30 minutes

Nutritional Value

May high-caliber cooks forgive me for this recipe. It's one of those easy-to-react recipes. When you're craving a quick tasty treat when you have company coming over... It's the easiest pie I've ever made. Even a child can make it. There are bulk cakes on the site, but the dough is more complicated. No eggs, no sugar, no semolina, no kneading... But judge for yourself. I'm sure this recipe will take its rightful place among your "firefighters" recipes. Only half an hour from kneading to baking. Try it!

Author of the recipe

Ingredients for Bulk Cake "couldn't be simpler":


  • Wheat Flour / Flour - 3 glass
  • Margarine (frozen, can be replaced with butter - as desired) - 1 package.
  • Soda - 1 pinch.
  • Salt - 1 pinch.
  • Ready-made stuffing (see. below in the recipe)

How to cook bulk pie "couldn't be easier" step by step with photos


Preheat the oven right away. The dough is made in no time. The main thing is to have well-frozen margarine, then it will be much more satisfying.

Pour the flour into a bowl. Not all of it yet. It all depends on the size of your margarine packet. I have 250g. But it can be any size. Just less flour.

Grate the frozen margarine into the flour. It's easier to grate if you constantly dip the margarine in the flour.

Using your fingers, grind the mixture into crumbs. Don't be too fussy about making sure each crumb is equal in size. Add the rest of the flour, if needed. You should be able to feel it with your fingers: the mixture must be dry. Add a pinch of baking soda and salt. You may replace baking soda with baking powder (half a pack will be enough).

Pour two thirds of the dough into the mold. Do not grease the mold.

Spread evenly over the whole surface, at the same time tamping it down and forming a skirting. Aesthetes can do it with a spoon. I prefer to feel everything with my hands. We have a layer of about 1 cm (you can do a little more). The main thing is not to let the bottom of the baking pan shine through.

Let's make the filling. It can be anything. The main thing is that it's juicy and has a good flavor. After all, if you remember, our dough is unleavened. It could be: - cottage cheese mixed with sugar and beaten eggs; - lemon squeeze with zest, left over after making the juice, mixed with sugar; - simply jam or marmalade; - blender grated berries with sugar; - fruit grated and dusted with sugar; - pumpkin or melon, sliced and lightly boiled with sugar; - sour cream and sugar; - condensed milk, finally (both plain and boiled)... In short - a complete flight of fancy, depending on the contents of the fridge. Then you'll have a lot of fun experimenting. This case should be fun, I guarantee it. I have a picture of frozen strawberries whipped with sugar in a blender. It's quite runny. In the future, see for yourself the amount of filling. When it's too sweet, not everyone likes it. A little tip. If you are making a pie with jam and you have it with large and dense fruits - the filling will be very sweet, excessively. You can break it up with a blender. Then it's thinner. And a splash of lemon juice on top. But that's up to you. Maybe someone likes a killer sweetness)

Spoon the filling onto the dough and spread evenly.

Fill the top with the rest of the dough. Just fill and flatten, "tamp down" ♪ Don't ♪. And into the preheated oven. Temperature is about 150-170 degrees. For about 20 minutes, no more.

When the creamy flavor will spread around the kitchen and the dough will be a little golden, take it out. Overcooked dough tastes and smells like burnt flour. We don't want that. The pie is out, and the filling continues to boil for a while (it's liquid, after all). It's okay if it's a little bit sticky on top, it will be even more beautiful later on. Now we have to let the pie cool down, at least until it's a little warm. During this time the filling will thicken, and it can be cut into portions.

Slice and serve. The pie is good with any kind of drink: milk, juice, tea...

I've always been curious how an unsweetened filling would behave in a pie like this. Today I decided to do an experiment, saving a little crumb from the main amount. In a small mold some of the crumbs. Poured half a cup of tomato juice, poured in the cubes of sausage and cheese. And covered it with the rest of the crumbs.

The experiment was a complete success. It turned out great. Especially those who are not very fond of sweets will like it. Hence I conclude that the filling really can be anything. The main thing is that it has to be cooked and succulent, such as - puréed vegetables, can be with cream; - Ground meat, previously fried with onions and for juiciness with tomato sauce; - canned fish, mashed with a fork (tomato or butter), with onions and herbs - grated cheese mixed with greens and sour cream; - Mushrooms fried with onions, tossed with sour cream and sprinkled with cheese... There are a lot of variations. Experiment!

This pie is filled with grated apples. I made it a few days ago.

Nutritional Value:

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It is possible without much fanaticism, without achieving equal sizes of each crumb. Add the rest of the flour, if necessary. You will feel with your fingers: the mixture must be dry. Add a pinch of soda and salt there. Baking soda can be replaced with baking powder (half a pack will be enough)."}, {"@type": "HowToStep", "text":"Pour two-thirds of the dough into a mold. No need to lubricate the form."}, {"@type": "HowToStep", "text":"We distribute evenly over the entire surface, at the same time trampling and forming a side. Aesthetes can do this with a spoon. I prefer to feel everything with my hands. We got a layer of about 1 cm (you can get a little more). The main thing is that the bottom of the baking sheet does not show through."}, {"@type": "HowToStep", "text":"Let's deal with the filling. It can be anyone. The main thing is juicy, with a well-expressed taste. After all, if you remember, our dough is bland. What could it be: - cottage cheese mixed with sugar and beaten eggs; - lemon pomace with zest, left over after juicing, mixed with sugar; - just jam or jam; - berries mashed in a blender with sugar; - fruits, grated and covered with sugar; - pumpkin or melon, chopped and lightly boiled with sugar; - just sour cream with sugar; - condensed milk, finally (both plain and boiled)... In a word - a full flight of imagination, depending on the contents of the refrigerator. Then you will be happy to experiment. This case should be captivating, I guarantee. In my photo - frozen strawberries, whipped with sugar in a blender. Liquid enough. In the future, see for yourself the amount of filling. When it's very sweet - not everyone loves. Little advice. If you make a pie with jam and you have it with large and dense fruits - the filling will turn out to be very sweet, unnecessarily. You can break everything with a blender. Then the layer will be thinner. And sprinkle with lemon juice on top. But this is not for everybody. Maybe someone loves the killer sweetness)"}, {"@type": "HowToStep", "text":"We spread the filling on the dough and evenly distribute with a spoon."}, {"@type": "HowToStep", "text":"Top up with the rest of the dough. Just fall asleep and level, "trample down" no need. And - in a preheated oven. Temperature is about 150 - 170 degrees. For 20 minutes, no more."}, {"@type": "HowToStep", "text":"When the creamy aroma goes through the kitchen and the dough turns a little golden - take out. The baked dough takes on the taste and smell of burnt flour. We don't need this. The pie was taken out, and the filling continues to boil for some time (we have it liquid). It's okay if she stepped a little from above, so it will be even more elegant later. Now the cake must be allowed to cool down at least to a slightly warm state. During this time, the filling will thicken; and it can be cut into portions. "}, {"@type": "HowToStep", "text":"We cut and treat those who wish. The pie is good with any drinks: milk, juice, tea..."}, {"@type": "HowToStep", "text":"I was always curious how the savory filling would behave in such a pie. Today I went to an experiment, pouring a little crumbs from the main amount. Small form "trampled" part of the crumb. Poured half a glass of tomato juice, poured cubes of sausage and cheese. And fell asleep with the remains of crumbs."}, {"@type": "HowToStep", "text":"The experiment was completely successful. It turned out amazingly. Especially for those who do not like sweets very much. From this I conclude that the filling can really be any. The main thing is that it must be ready and juicy, for example: - pureed vegetables, can be with cream; - minced meat, pre-fried with onions and flavored with tomato sauce for juiciness; - canned fish, mashed with a fork (tomato or in oil), with onions and herbs; - grated cheese mixed with herbs and sour cream; - mushrooms fried with onions, drenched in sour cream and sprinkled with cheese... Options - the sea. Experiment!"}, {"@type": "HowToStep", "text":"This pie has grated apples filling. I did it a few days ago."} ], "recipeCategory": [ "Bakery products","Dough products","Pies" ], "nutrition": {"@type": "NutritionInformation","calories": "","carbohydrateContent": "","fatContent": "","proteinContent": "" }}

Salt, Flour, Flavorful, Sweet, Margarine, Soda, Baking, Cakes, Pastry, Ready Filling

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