Recipe: Marble autumn pie step by step with pictures | Handy.Recipes

Marble autumn pie

Cooked Marble Autumn Cake

Nutritional Value

We all get used to Autumn as we get used to the ordinary. It comes every year after Summer and imperceptibly disappears, dissolving into Winter. In the hustle and bustle of life, we stop paying attention to it: Autumn is Autumn. But it's alive! Like a caring mother, she takes care of her children. Some cheers, some encouragement, some spanking, some scolding. And it's different. With wet snow, with golden leaves, with bright sunshine, piercing wind and noisy rain. Can't tell if it's good or bad. It is what it is. And she loves us, in her own way, but she loves us... ... It is not cold, it's not wicked at all. It's just different! Somewhere warm and affectionate, somewhere demanding and harsh, and somewhere fun and impetuous. Shir Andrey. A Story of Autumn.

Author of the recipe

Ingredients for "marble" autumn cake:

  • Semolina grits - 30 g
  • Lemon peel
  • Brown sugar (50g for the poppy seed filling, 100g for the sprinkles) - 150 g
  • Salt
  • Chicken egg (1 for poppy seed filling, 1 for curd filling) - 2 pcs
  • Egg yolk (fresh) - 2 units
  • Butter (80g for dough, 20g for poppy-seed filling, 100g for sprinkles) - 200 g
  • Milk (250 ml for dough, 250 ml for poppy-seed filling) - 500 ml
  • Sugar - 80 g
  • yeast (dry) - 5 g
  • Wheat flour / Flour (500 g for dough, 150 g for sprinkles) - 650 g
  • Poppy seed - 100 g
  • Rum (cognac, whisky) - 1 tablespoon
  • Cinnamon
  • Cheese mass - 100 g
  • Vanilla
  • Jam (cherry, blueberry) - 200 g
  • Vegetable oil

How to cook autumn cake step by step with photos

First, the dough! It is best to take the products for the dough out of the fridge beforehand (about an hour in advance), but the butter should be even earlier - it must be soft. Now that all our products are warm, mix the yeast with the flour. We add warm milk (warm it up in the microwave for about 30 seconds), sugar, egg yolks, butter, and a pinch of salt. Stir well, cover with a towel and put in a warm place for at least 30 minutes (I had it for an hour). Then knead the dough when it has risen (you may need a little more flour), roll it and put it on a baking sheet greased with vegetable oil, put a towel over it and fill it.

Poppy filling: Bring milk with butter and lemon zest (about a quarter of a lemon) to a boil. Pour in semolina in a thin stream and cook over low heat for 5 minutes. Remove from heat. Add brown sugar, egg, rum, cinnamon and poppy seeds.

Cheese filling: separate egg white from egg yolk. Whip egg whites with vanilla to a thick froth. To combine the egg yolk with the curd mass. Then gently fold in whipped egg whites.

Prepare the sprinkles: melt the butter, add flour, brown sugar, vanilla and cinnamon

Crumble the pastry with your hands

Spoon filling on yeast dough in "artistic disorder" - poppy seed, jam, cottage cheese. For those who like it, you can mix the jam with a couple of tablespoons of rum (cognac, whiskey).

Decorate the cake with sprinkles.

Bake in preheated oven at 200 degrees for 20 minutes.

Bon appétit, everyone!!!

Enjoy your evenings!!!

Nutritional Value:

Whole Dish:
6346 Calories
140.3 g
264.5 g
919.4 g
288.5 Calories
6.4 g
12 g
41.8 g

Salt, Flour, Wheat Flour, Sugar, Butter, Eggs, Milk, Brown sugar, Cinnamon, Vanilla, Mac, Yeast, Fruit, Egg Yolk, Jam, Vegetable Butter, Lemon Cheddar, Cakes, Poppy seed, Rum, Dough, Buttercream

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