Recipe: Lard cake with dried fruit step by step with pictures | Handy.Recipes

Lard cake with dried fruit

Cooked Lard Pie with Dried Fruits

Nutritional Value

A delicate, flaky yeast pie. I was drawn to the unusual shape and the unusual kneading of the dough in this recipe. With this wonderful pie I want to confess my love for the best site on Runet, to our Cookbook, to all my fellow cooks, to all of you, my dear, happy holidays to you all!

Author of the recipe

Ingredients for the lard cake with dried fruits:

  • Wheat Flour / Flour - 450 g
  • Whey (or water) - 300 ml
  • Yeast (quick-acting Saff-momentum) - 11 g
  • Buttermilk - 75 g
  • Butter - 75 g
  • Salt - 0.5 teaspoon
  • Brown sugar - 50 g
  • Dried fruits (any blend you like) - 220 g
  • Egg yolk (for coating) - 1 pc
  • Milk (for coating) - 1 teaspoon

How to cook lard cake with dried fruit step by step with photos

Prepare necessary foods. I use Saff-momenta quick yeast. The dried fruit can be whatever you like, I have raisins, apricots, prunes and apples. You can use water instead of whey, but not milk.

I use the bread maker to knead the dough. To do this, pour cheesecake into a bowl, add salt, sift the flour, put 25 gr. pieces of flour, put 25 gr of lard .

Make a well in the center of the flour hill and pour the yeast into it. Put the bowl in the baking oven and select the program "The dough". I have it for 1.5 hours, I left the dough to stand for another 40 minutes after the program ends. While kneading, watch the dough, you may need to add a little flour or liquid.

This is a tender dough, doubled in size. To knead by hand do this: Pour the flour into a bowl, add salt at one end of the bowl, yeast at the other. Stir it, then grind with the flour 25g. . Pour in 200 ml. and knead the dough with your hands. Gradually pour in the rennet and knead to a smooth dough that is not sticky to the bowl. Dump the dough on a floured surface and knead for 5-10 minutes until smooth. Leave to rise for 3 hours - the dough should double in volume.

While the dough is rising, put the rest of the lard and butter in the freezer, so it's easier to cut them into small pieces later. Cut dried fruit into small pieces too.

Mix all dried fruits in a bowl.

Knead the dough on the table, adding flour if needed, but do not overdo it. Roll out the dough into a sheet of about 20x50 cm. Spread on it one third of the remaining lard (approx. 15g.) and a third of the butter (25g.)

Sprinkle with one third of the sugar and put one third of the dried fruit, pressing it lightly into the dough.

Wrap the top third of the rectangle in the middle,

Then the bottom one - it is almost a square.

Turn it 90 degrees. Roll out into a sheet.

And repeat steps 7-10

And for the third time repeat steps 7-10 and we obtain a puffy envelope like this.

Roll it out a little or flatten it to fit the size of the mold. Place in the baking dish with the seam facing down, lined with parchment. Leave to proof for about 30 minutes.

Preheat the oven to 200 degrees. Before baking, brush the cake with egg yolk mixed with milk.

Bake for 35-45 minutes until done. Use your oven as a guide.

Let cool slightly and put on a plate, decorate with powdered sugar if you wish.

This pie is good both warm and cold.

Thanks to an unusual shape the pie becomes layered and puffy, dried fruits complete the taste very well. It's fabulous with milk when it's warm.

This is the next day, the dough became a little denser but still tender, when cold the pieces are cut off more neatly.

Nutritional Value:

Whole Dish:
3642.7 Calories
60.5 g
160.7 g
516.6 g
298.6 Calories
5 g
13.2 g
42.3 g

Salt, Flour, Butter, Buttermilk, Sweet, Tender, Milk, Brown sugar, Fruity, Yeast, Egg Yolk, Dried Fruits, Cakes, Whey, Biscuits, Fudge

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