Recipe: Little House Cake step by step with pictures | Handy.Recipes

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Little House Cake

Cooked cake

Nutritional Value

The whole family was preparing for a new, very interesting, contest, and the preparation took more than one day. Together with our son we decided on a fairy tale, and the fun part started... Mom knitted a rabbit and a fox, and dad made the little houses (with my son's help). And then we baked a cake... All together, too! A rich, homemade pie for the bunny, with a three-layer filling of cabbage, carrots and eggs. Let us show you what we've made! Welcome to the Fairy Tale!!!

Author of the recipe

Ingredients for pie "hut":

  • Milk - 250 ml
  • Chicken egg (for dough - 2pc; for filling - 4pc; for grease - 1piece) - 7 units
  • Yeast - 30 g
  • Sugar (for dough) - 5 tablespoon
  • Sour cream (into the dough) - 2 tablespoon
  • Wheat flour / Flour (approximately) - 5 glass
  • Butter (into the dough) - 100 g
  • White cabbage / Cabbage (stuffing) - 250 g
  • Onions (stuffing) - 1 pc
  • Carrots (stuffing) - 1 pc
  • Vegetable oil (a little bit, for frying)
  • Greens (parsley, a little bit)
  • Salt (to taste)
  • Black pepper (ground, to taste)

How to cook cake "hut" step by step with photos

Let me tell you right away that I made two pies, but they were small. In general, the amount of dough and filling is for one big pie. First of all the dough. In milk, warmed but not hot, dissolve the yeast.

Add a little sugar and sifted flour, mix well and leave in a warm place for 10 minutes.

Meanwhile whip two eggs with salt and remaining sugar. It is not necessary to achieve a large volume, I used a whisk. It is desirable that the eggs are not cold, that is, you need to take them out of the fridge beforehand.

Add the sour cream. Stir well.

Combine the risen stew with the egg mixture.

Add sifted flour. I have indicated an approximate amount, you need to look at the consistency. But right away you can safely add 4 cups. The rest can be used while kneading on the table.

Knead the dough (in a bowl) and add the melted, but not hot (preferably warm) butter. Knead the butter into the dough well. At first it may seem impossible, but it is not. This is done to give the dough some consistency, and for further convenience of working with the dough.

When the butter has intervened, spread the dough out on a table, and, gradually adding flour (as needed), knead with your hands, for at least 10 minutes. At first the dough will be sticky, but as you knead it will become more and more elastic. Knead until the dough won't stick to your hands or the table at all.

We roll the dough into a ball, put in a bowl and leave in a warm place for lifting. It came up very quickly, I barely had time to prepare the stuffing. Let's prepare the stuffing. Boil 4 eggs. Slice onion, fry in vegetable oil. You can sprinkle a little sugar, it'll fry faster and the taste better.

Add shredded cabbage to the fried onions. Not too thin and not too thick. Fry together with the onions, until almost cooked. Season with salt and pepper to taste.

Add chopped parsley.

For the carrot layer grate carrots on a medium grater, gently fry in vegetable oil, salt and pepper to taste.

The dough has risen, grease the tray and your hands with a little vegetable oil (I pour a little oil on the tray and distribute it on it, using my hands). We grease both our hands and the baking tray.). Tear off a piece of dough and form the base of the pie. In my case, it's in the shape of a hut.

Put the cabbage stuffing. I divided everything into two parts, since I came out with two small pies.

Sliced eggs.

And carrots.

The top is decorated in the form of a hut. Basically all the parts are different sized clumps of dough.

Grease with egg yolk. You can do it with egg, milk or egg white. I greased the hut with egg yolk to make it brighter, and smeared the second cake with the rest of the yolk mixed with white.

Bake in a preheated 200 degrees oven until done (20-25 minutes for a small pie, and ~35 minutes for a large pie).

I made a second pie in a regular shape, with a lattice. But I sprinkled the top of the pie with breadcrumbs. Then a very interesting texture comes out. Soft dough, juicy filling, and a crispy crust of breadcrumbs.

And after the pie was baked, the ...THE WITNESS...

Nutritional Value:

Whole Dish:
5014.3 Calories
153.4 g
148.1 g
773.9 g
234.3 Calories
7.2 g
6.9 g
36.2 g

Salt, Black Pepper, Vegetable Oil, Flour, Wheat Flour, Greens, Sugar, Butter, Onions, Eggs, Sourcream, Carrots, Creamy, Cabbage, Bread, Yeast, Carrot, Cakes, Dough

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