Recipe: Seaside Autumn Cake step by step with pictures | Handy.Recipes

Seaside Autumn Cake

Cooked Seaside Autumn Cake

Time to cook: 300 minutes

Total Servings: 6

Nutritional Value

Seaside Autumn Wonder Weeks, Crimson yellow hills and forest. Huge pinecones fall from the cedar, Lemons, sultanas, so that buckets are bursting. The summer sun is shining through the window, Sleeping, languid, contented cat, Freshly eaten chum or pink salmon. The air fills the soul. The sea breeze is driving a wave, It's a magical time, like a dream come true! Yes, autumn is a wonderful time. And I've made my pie with our "exotic" sultanas.

Author of the recipe

Ingredients for the pie "seaside autumn":

  • Wheat flour / Flour - 300 g
  • Butter - 100 g
  • brown sugar (100g for dough, 50g for stuffing, 50g for jelly) - 200 g
  • Chicken egg - 1 pc
  • Gelatin (20g for stuffing and 10g for jelly) - 30 g
  • Cream (35%) - 200 ml
  • Yogurt (fruit) - 250 ml
  • White dry wine - 100 ml
  • Juice (grape) - 100 ml
  • Dough leavening agent - 5 g
  • Berry (actinidia colomicta (sultanas)) - 400 g

How to cook cake "seaside autumn" step by step with photos

I used an exotic seaside berry called kishmish, which is its popular name. The scientific name is actinidia colomicta. It grows in the taiga, I had to drive 160 km from home to pick these berries. Please do not be alarmed, the closest relative of this berry, as well actinidia - all known kiwi.

Let's start with making the dough. We need: flour, brown sugar, egg, baking powder, butter. It is desirable to get all the products in advance, so that they are at room temperature.

I used a food processor for cooking, you can use a blender. Beat the butter and brown sugar. Add the egg, sifted flour, baking powder, and mix everything thoroughly.

This is how the final dough looks like.

Roll out the dough. Take a cake tin. I have a non-stick form, so I did not grease it and did not use baking paper. Place the dough in the mold, making a rim of about 3 centimeters. Prick the dough with a fork. Set in an oven heated to 200 degrees for 20 minutes.

The dough will rise as it bakes, "bubbling", I suggest piercing it a few more times with a fork. Leave the ready pastry to cool without removing it from the mold.

Next, prepare the filling. For this, we take cream, yogurt (I used kiwi gooseberries, as they have the closest taste to sultanas), gelatin and brown sugar. Soak 20 grams of gelatin in 100 ml of boiling water to swell. Then bring to a boil, stirring constantly, and leave to cool.

Whip the cream with the brown sugar until it becomes a thick froth. Add yogurt and cooled gelatin. Whisk .

Pour creamy yoghurt mixture over the cake. Let it set in fridge for 1 hour in order to harden.

Take out our cake. Wash sultanas, cut them in half and arrange them on the top of yogurt and cream filling.

Next we make jelly filling from grape juice, white wine, brown sugar and gelatin. If the cake is for children, we exclude wine and replace it with juice, but the sugar may be limited.

Pour the gelatin in the juice and wine to swell. Then bring it to the boil, stirring all the time until it dissolves, add the sugar. Let it cool.

Pour the jelly over our cake and leave it to set in the fridge for 3 hours.

Nutritional Value:

Whole Dish:
3795 Calories
72.9 g
162.1 g
477.1 g
Per Serving:
632.5 Calories
12.2 g
27 g
79.5 g
285.3 Calories
5.5 g
12.2 g
35.9 g

Baking Fats, Flour, Butter, Yogurt, Sweet, Eggs, White Wine, Brown sugar, Cream, Juice, Gelatin, Berry, Original, Exotic, Wine, Biscuits, Grape, Fudge, Pies

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