Recipe: Multicolored Lace Pie step by step with pictures | Handy.Recipes

Multicolored Lace Pie

Cooked pie multicolored lace

Time to cook: 200 minutes

Nutritional Value

I have a recipe for this pie that has been waiting its turn in my piggy bank for a long time. It attracted me by the beautiful cut, which shows the curls of multi-colored toppings. Filling can be varied according to your taste.

Author of the recipe

Ingredients for the pie "colorful lace":


Dough:

  • Wheat flour / Flour - 500 g
  • Sugar - 100 g
  • Butterscotch - 100 g
  • Egg yolk - 2 pcs
  • Vanilla sugar (TM Dr.Oetker) - 8 g
  • Milk - 250 ml
  • Yeast (dry quick-acting ТМ Dr.Oetker) - 7 g
  • Lemon peel - 1 tablespoon
  • Salt - 1 teaspoon

Stuffing #1:

  • Mac - 100 g
  • Milk - 130 ml
  • Sugar - 2 tablespoon

Stuffing № 2:

  • Walnuts - 100 g
  • Sugar - 2 tablespoon

Stuffing #3:

  • Carrots - 100 g
  • Sugar - 2 tablespoon

Stuffing #4:

  • Marmalade (green) - 60 g
  • Candied (of kiwi) - 130 g

How to cook cake "colorful lace" step by step with photos


Pour boiling milk over the poppy seeds, stir and leave for about 10 minutes, then heat in the microwave. Stir in the poppy seed and milk again and heat in the microwave. Repeat this several times.

While the poppy seeds are steaming, I prepare the dough. I pour warm milk into a bowl, add egg yolks, sugar and salt.

Using a whisk I mix the ingredients in the bowl.

I sift flour into a bowl, add yeast and vanilla sugar and mix with flour.

Then add lemon zest and room temperature butter to the bowl.

I knead the dough, cover it and let it rise in a warm place.

I drain the extra milk from the steamed poppy seeds, mix them with sugar, and grind with a blender.

Cut marmalade and candied fruits into small cubes.

I mix the cubes together. Another filling is ready!

Grate peeled carrots on a fine grater, mix with sugar.

I crush the walnuts and mix them with sugar.

When the dough has increased in volume 2 to 3 times, knead it.

I sprinkle the table with flour. I divide the dough into 8 equal parts.

I take one piece of dough, roll it out into a rectangle about 50*12 cm. Divide each filling into 2 portions, spread over rolled out rectangles of dough.

Roll up dough with stuffing, pinch edges.

I make a thin long roll with filling from each piece of dough.

Grease silicone glass dish with olive oil. I put the rolls with the stuffing in the tin. I use a mold with a diameter of 22 cm.

First lay out 4 rolls with different fillings.

Then lay out the remaining 4 rolls. In this way 2 rolls with one stuffing will not join in the picture on the cut.

Cover the mold and let the dough rise in size by about 1/3.

Bake the pie in a preheated 180 degrees oven for about an hour. After 20 minutes of baking I cover the form with the pie with foil, so that the top does not burn. I kept the pie in the oven a little too long, as it seemed that the pie had not yet baked. I take the pie out of the oven, transfer it to a platter and leave it to cool completely. The finished cake can be sprinkled with powdered sugar or glazed.

Nutritional Value:

Whole Dish:
Calories
5326.7 Calories
Protein
108.5 g
Fat
216.6 g
Carbohydrates
792.4 g
100g:
Calories
294.3 Calories
Protein
6 g
Fat
12 g
Carbohydrates
43.8 g

Salt, Flour, Sugar, Walnuts, Butter, Sweet, Milk, Vanilla, Mac, Yeast, Fruit, Egg Yolk, Marmalade, Baking, Vanilla sugar, Sucats, Carrot, Cakes, Nut, Poppy, Pastry, Lemon Crystals

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