Recipe: Muffin spiral cake with prunes step by step with pictures | Handy.Recipes

Muffin spiral cake with prunes

Cooked spiral cake with prunes

Nutritional Value

There are days when you wake up in the morning and realize that all of your plans have been swept under the carpet, or rather, flooded by a heavy downpour that has been whipping since the night before... The mushroom trip is canceled, but as Alice Freindlich sings, nature has no bad weather... On a rainy day like this, it's time to turn on the oven in the kitchen and bake pies, treat your loved ones to them in the evening with a cup of tea, and have long conversations by candlelight with the sound of the autumn rain. And we will have a sweet and creamy pie with plums, where the sweet poppy seeds filling harmonizes perfectly with the sour plums.

Author of the recipe

Ingredients for the muffin spiral cake with prunes:

  • Wheat flour / Flour (approx.) - 400 g
  • Butter (100 g.- for the pastry, 30 g. - for greasing the cake) - 130 g
  • Milk (150 ml. - for the dough, 100 ml. - for the poppy seed filling) - 250 ml
  • yeast (fresh) - 20 g
  • brown sugar (Demerara from "Mistral" 60 g. - for the dough, 50 g. - for the poppy seed filling) - 110 g
  • Chicken egg - 1 pc
  • Poppy - 150 g
  • Prunes (plum) - 0,8-1 kg
  • Powdered sugar

How to cook muffin spiral cake with prunes step by step with photos

The photo shows all the ingredients you need to make the dough. This cake will be especially delicious if you use Demerara brown sugar from Mistral. First, we activate the yeast. Dissolve 20g of fresh yeast in 50ml of warm milk, add 1 teaspoon of sugar (fine), 3 tablespoon of flour, stir everything and leave for twenty minutes.

To prepare the dough, combine the liquid ingredients, then gradually add the flour. In a bowl beat an egg, add a pinch of salt, cooled melted butter, 100 ml of warm milk, sugar, add activated yeast and stir everything. Now gradually add flour, and knead the dough. The dough turns out as soft as an earlobe, and is easy to work with. Cover the dough in a bowl with a napkin and leave it in a warm place so that it "grows" twice. I usually let the dough rise in an electric oven turned up to 40 degrees.

While the dough is rising, let's do the poppyseed filling. For this, we need 150 g of poppy seeds, 100 ml of milk and 50 g of brown sugar Demerara. Bring the milk to a boil, add the sugar, stir until it dissolves, add the poppy seeds and cook for a few minutes, stirring all the time. Let the poppy seeds cool and mince 2-3 times through a meat grinder, or chop in a blender.

Rinse the plums well under running water, dry them, cut them in half and remove the pips.

Roll out the pastry into a rectangle 30*40 cm in size. Cut lengthwise into 3 strips of equal width. Spread the poppy seeds filling evenly on the strips. Pinch the edges of the strips to make a roll. Place the rolls with the seam side down in a greased tin, starting from the middle, in a spiral shape. The size of the dish is d=30 cm. Carefully place the plum halves between the rolls (gently, so as not to pierce the rolls). Cover the cake with a napkin and leave for half an hour to "rise" a little. Sprinkle the plums with brown sugar crystals and bake in an oven that has already been heated to 180 degrees Fahrenheit. the oven until golden brown (about 30 minutes) Coat the cake with melted butter 5 minutes before baking (you will need about 30g of butter).

When ready, cool the cake, sprinkle it with powdered sugar and serve. If you don't eat it right away, store it in the refrigerator covered with clingfilm.

Nutritional Value:

Whole Dish:
3800.7 Calories
88.3 g
192.4 g
434.1 g
339.3 Calories
7.9 g
17.2 g
38.8 g

Flour, Sugar, Butter, Sweet, Eggs, Milk, Brown sugar, Yeast, Fudgy, Plum, Prunes, Cakes, Poppy, Biscuits, Fudge

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