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

Lenten Surprise Cake

Cooked Lenten Surprise Cake

Time to cook: 300 minutes

Total Servings: 8

Nutritional Value

Here is a recipe for Lenten Surprise Cake. What could be better than a big sweet pie and a cup of tea over a family meal?. And if the cake is not a simple one, but one with a surprise, you will have all the joy and heartiness you need. Each batch of this cake has a different filling, so it will bring a surprise and good mood to your family.

Author of the recipe

Ingredients for Lenten Cake "surprise":

  • Lemon (season the rice for the filling, with lemon juice) - 0,5 pcs
  • Sunflower oil (in the batter) - 100 g
  • Walnuts (for stuffing) - 200 g
  • Jam (Blueberry and strawberry - 100g in stuffing) - 200 g
  • Figs (dried in the stuffing) - 200 g
  • Prunes (in stuffing) - 200 g
  • apricots (in stuffing) - 200 g
  • Rice (Jasmine from Mistral for stuffing) - 100 g
  • semolina (for dough) - 5 tablespoon
  • Salt (in dough) - 0.3 teaspoon
  • sugar (into the dough) - 5 tablespoon
  • yeast (raw for dough) - 25 g
  • Water (warm for the dough) - 1.5 glass
  • Wheat flour / Flour (wheat in the batter) - 600 g

How to cook lean cake "surprise" step by step with photos

First make the dough: Dilute 25g of raw yeast in 1.5 cups of warm water Leave for about 15 minutes to allow the yeast to come to life and form a characteristic cap. Then add 5 tablespoons of semolina, 5 tablespoons sugar, a pinch of salt, 100g. vegetable oil, as much flour as the dough will take. Knead the dough into a soft, elastic ball, then cover the bowl with a towel and let it rise a couple of times. This will take about 2 hours. While the dough is rising and rising, let's make the filling. Rinse the dried fruit and soak each kind in a separate bowl. I have dried apricots, prunes and figs. When the fruit has absorbed enough water, drain the water and let the dried fruit dry. JASMINE rice, from Mistral, in portions of 1-2 ѕachets (the amount depends on the size of your pie) Boil until ready to serve. Rinse with cold water. Season the rice with the juice of half a lemon, a little sugar and salt. Peel the walnuts and chop them, but not very finely.

First, divide all the dough into equal slices, about 50 g each. Leave 100 g of the dough for decoration, if you plan to decorate the cake, and then put it in the fridge to chill, so that it will be easy to cut out the shapes from it.

Then roll these pieces into balls, cover with a towel and let rise for about 5 minutes, the balls will become soft and docile to work with.

Then you start to assemble the pie. Prepare a baking tray, line it with baking paper and grease it with butter. Roll out each spoon like a pie and put the filling in random order, a spoonful of rice, some nuts, half a. spoonful of jam, dried fruit.

Wrap a different filling in each kolobok, combining different combinations of jam, nuts and dried fruit.

Only a spoonful of rice is sure to be present in each pie, rice is very good at regulating the moisture of the filling.

This is how we seal the back side of each patty.

Put balls of filling on the prepared tart in any order, but not too densely, let the tart stand for about 15 minutes, meanwhile we cut out the decorations from the rest of the dough.

Glue the cut out large decorations to the water on the half-finished pastry in any order.

Let the cake bake in a preheated 180˚C. oven. In the meantime carve small decorations into the pie. When the cake is almost ready take it out of the oven and glue small decorations on water, the cake is hot, helps to glue with a usual brush, dipping it in water and smearing both the surface of the cake and the decoration itself. The temperature and water make the decorations stick instantly and you will not move them, so glue them in the right place for sure.

Let the cake finish baking until it reaches the desired color. Do not move away from the oven, keep an eye on it all the time. As soon as we see the right color, take the cake out. Brush the cake with vegetable oil using a silicone brush. Let the cake cool and put it on a board or plate. And we have such a beauty.

After the cake was ready, I remembered that I did not take a picture of the product Mistral, I forgot in a creative rush, and decided to correct it.

And here the box served as a wonderful vase for the marmalade.

And here are the patties in section, all with different fillings.

Nutritional Value:

Whole Dish:
7586.1 Calories
141.3 g
240.6 g
1231.2 g
Per Serving:
948.3 Calories
17.7 g
30.1 g
153.9 g
327 Calories
6.1 g
10.4 g
53.1 g

Salt, Flour, Wheat Flour, Sugar, Walnuts, Sweet, Rice, Water, Creamed Wheat, Figs, Yeast, Baking, Jam, Prunes, Sunflower Butter, Pastry, Tarts

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