Recipe: Scottish Spiral Cake step by step with pictures | Handy.Recipes

Scottish Spiral Cake

Cooked Scottish spiral cake

Nutritional Value

I found the recipe for this pie on an American website. The author of the cake wrote that it is incredibly delicious cake, the photo of the finished dish immediately attracted me! Yes, that's exactly the cake in the original it was called "Scottish spiral lop-eared cake". Since, I have not met yeast based cakes, I will have it as a cake. The recipe is not complicated, but it takes a little time to make and prepare it. The result is amazing! A cap of flavored caramel will not leave anyone indifferent!!! For this recipe, thanks to an American girl named Monica! With this recipe I want to express my love and appreciation to all users of the site "Cookbook", as well as its organizers!

Author of the recipe

Ingredients for Scottish spiral cake:


Dough

  • Wheat flour / Flour - 500 g
  • Milk - 320 ml
  • Butter (room temperature) - 50 g
  • Yeast - 1.5 teaspoon
  • Sugar - 1 tablespoon
  • Vegetable oil - 1 tablespoon

Caramel

  • Butter - 60 g
  • Brown sugar - 0.5 glass
  • Honey - 2 tablespoon

Stuffing

  • Butter - 30 g
  • vegetable oil - 2 tablespoon
  • Cinnamon - 1 teaspoon
  • Nutmeg - 0.5 teaspoon
  • Ginger - 0.25 teaspoon
  • Honey - 1 tablespoon

How to cook Scottish spiral cake step by step with photos


I put all the ingredients for the dough into the bowl of my oven. I kneaded the dough in the "basic kneading mode". So, if you do not have an oven, do the following: We take a bowl, in it dilute, in warm milk yeast, add sugar and give them a little make friends. Add flour, vegetable oil, and room temperature butter and knead the dough. Cover the dough with a towel and leave it to proof in a warm place for 1-1.5 hours. Then knead the dough and proceed to mould it.

While the dough is icing, prepare the caramel. Put all ingredients for caramel in a saucepan or frying pan, and heat over medium heat.

When the mass begins to puff and bubble, remove it from the fire.

Pour the cooked caramel into the casserole dish. The mass can stiffen, but this is normal; it will begin to melt again in the process of baking. And here we want to note one IMPORTANT STEP: the baking mold must be a solid (not collapsible) and preferably with high edges, because during baking, the caramel will try to escape. If you do not have a mold with high sides, to avoid leakage of caramel in the oven and further burning, you need to insure and put under an empty baking dish - a larger size.

Next, let's prepare the filling. It is necessary to melt butter, add vegetable oil, cinnamon, ginger, nutmeg and honey. Stir well. We will apply this mass with a cooking brush to the dough.

Next, roll out the dough into a rectangle. Using a pizza cutter, cut into strips about 5 cm wide. Brush with spicy filling.

Roll up the dough like a snail (a spiral), and place it in a baking dish, on top of the cooled caramel.

Shape the pie in such a way that it has room to rise. Press down the top of the cake for evenness. Let it rise in warm place for 20 minutes.

Bake in a preheated oven to 180 degrees, for 25-30 minutes. After baking, immediately turn the cake on a plate. Do it very carefully, because the caramel is liquid and scalding. IMPORTANT! Do not let the cake cool down, otherwise the caramel will harden and the cake will stick and it will be hard to get it out.

Nutritional Value:

Whole Dish:
Calories
4,145 Calories
Protein
56.3 g
Fat
163.6 g
Carbohydrates
619 g
100g:
Calories
331.6 Calories
Protein
4.5 g
Fat
13.1 g
Carbohydrates
49.5 g

Spicy, Vegetable Oil, Flour, Sugar, Butter, Ginger, Sweet, Honey, Milk, Brown sugar, Cinnamon, Nutmeg, Yeast, Baking, Caramel, Cakes, Meringue, Dough

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