Recipe: Lenten Berry Basket Cake step by step with pictures | Handy.Recipes

Lenten Berry Basket Cake

Cooked Lenten Berry Basket Cake

Time to cook: 140 minutes

Total Servings: 12

Nutritional Value

Our family is very fond of pies. My Lenten yeast dough no one can tell the difference from regular, I have a secret :). The dough is always puffy and delicious. Lingonberries and cranberries are very useful berries, I especially recommend to use them during Lent. You can't eat a lot of them with a spoon, but you always want a second piece in a pie. This time I added another ingredient to the filling, and I did not expect such a result. You take a bite, and cranberry and lingonberry juice envelops, cranberries burst, the taste intensifies, and it seems that you have already chewed, as a nut comes out of nowhere! it opens up last and continues to taste until the next bite. It's an amazing combination of sour berries and pecans. Lenten cake can be delicious and should be beautiful - so you show care, love and humility. People close to you will appreciate it, I am sure.

Author of the recipe

Ingredients for Lenten Pie "berry basket":

  • Water (Warm) - 330 ml
  • Brown sugar (Mistral "Fine") - 2 tablespoon
  • Salt - 1 teaspoon
  • Yeast - 2 teaspoon
  • Rice (Mistral "Jasmine" - For the rice flour.) - 100 g
  • Wheat flour / Flour (Use a part of flour for dusting.) - 400 g
  • Rye flour - 70 g
  • Lingonberry (Stoned (frozen is possible) - for stuffing.) - 500 ml
  • Cranberries (Frozen - in stuffing.) - 100 g
  • Walnuts (In stuffing.) - 50 g
  • brown sugar (Mistral "Fine" in stuffing.) - 150 g
  • Potato starch (For stuffing.) - 3 tablespoon

How to cook Lenten cake "berry basket" step by step with photos

1. Dough. Dough doesn't tolerate fuss. My grandmother used to say that to make pie dough you need yeast and love. Dissolve sugar and salt in warm water, add yeast and leave for 10-15 minutes.

2. Rice flour. For the dough to be tender and airy, I add rice flour to it. In a clean coffee grinder, grind Mistral rice "Jasmine".

3. Sift the rice flour, it's denser, kind of grainy and not purely white and smells really good!

4. Once the yeast has risen in a fluffy cap (a star has symbolically appeared inside), add the rice flour.

5. Let the dough rest for 5-10 minutes to allow the rice flour to melt.

6. Add remaining regular white flour (leaving some for dusting) and rye flour. Knead the dough into a soft, lightly floured dough.

7. Place the dough in a warm place for 1-1.5 hours, knead it once. Once the dough has doubled in volume it is ready.

8. Filling . For the filling we need: 0.5 l can of dried cranberries without juice, cranberries, walnuts, Mistral sugar "Chalky" and some potato starch.

9. Pick cranberries, rinse. Grind cranberries and walnuts with a blender.

10. Combine all the filling ingredients.

11. Roll out a piece of dough into a circle and place it in the mold.

12. Spread the filling out evenly.

13. Decorate the tart. Make a basket and florets with the rest of the pastry.

14. Bake in a preheated 180°C oven for approx 30 minutes until golden.

15. Let cool, the cooled filling will not leak, by the way, the cold pie is also very tasty (click on the photo - it is large!).

16. Here's a little bit closer. Help yourself! (click on photo - it's big!).

Bon appetit !! Cook with love and pleasure.

Nutritional Value:

Whole Dish:
3573.1 Calories
63.6 g
41.2 g
745.6 g
Per Serving:
297.8 Calories
5.3 g
3.4 g
62.1 g
215.2 Calories
3.8 g
2.5 g
44.9 g

Salt, Flour, Wheat Flour, Walnuts, Cranberries, Sweet, Rice, Potato starch, Sour, Brown sugar, Yeast, Baking, Berry, Cakes, Cranberry, Nut, Rye Flour, Pastry

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