Recipe: Spring Harvest Festival Cake step by step with pictures | Handy.Recipes

Spring Harvest Festival Cake

Cooked cake celebration of spring harvest

Total Servings: 8

Nutritional Value

Yes, yes, it's time to harvest the spring harvest and make salads or pie toppings with it! *This is our favorite springtime pie. Whoever I'm treating for the first time, they ask: with mushrooms? Yeah, fresh April mushrooms! *)) It's delicious and easy to make "mushroom" topinambur pie with airy light dough. (author's recipe)

Author of the recipe

Ingredients for pie "spring harvest feast":


Dough

  • Wheat flour / Flour - 400 g
  • Yeast (quick-acting) - 5 g
  • Sugar - 1 tablespoon
  • Milk - 150 ml
  • Chicken egg - 1 pc
  • Caraway (seeds) - 1 teaspoon

Stuffing

  • Topinambour (peeled) - 450 g
  • Parsnips (medium, can be replaced with carrots) - 1 pc
  • Onions (Medium head) - 1 pc
  • Green onions (any of the early spring green onions) - 1 bunch.
  • Sorrel (small) - 1 pouch.
  • Vegetable oil - 40 ml
  • Soy sauce (Kikkoman light) - 2 tablespoon

How to cook cake "spring harvest feast" step by step with photos


I've been leaving most of the topinambur and parsnips in the beds since the fall. In the spring, they're great for when they're low on vitamins! These vegetables winter wonderfully, and as soon as the ground thaws they want to be used for salads and pies! )

I sifted flour into a bowl (I saved some for kneading and unrolling) and added sugar, yeast, cumin seeds. I added milk mixed with egg. Knead the dough, kneaded for about 15 minutes. Put the dough under the lid for half an hour while I make the filling.

Shredded onions into quarters of rings, peeled parsnips and topinambur with coins on a grater with one wide groove (you can cut as you like, but not coarsely).

I add chopped onion to the hot oil, fry it until it turns bright golden, add the Jerusalem artichoke, and stew until it gets slightly darker. Last I add parsnips. Note, do not salt: for this soy sauce, I used Kikkoman light, sprinkle the stuffing at the end of the stew. Stir all the time.

For the cake to come off well, I lightly sprinkled the form with small wheat bran. I knead the dough one more time and divide it into two unequal parts: double the larger part for the bottom, roll it out and put in the form. I chop the green onions and sorrel, roll out the second half of the dough 0.5 cm thick and cut it into long 1 cm wide strips. I cut leaves out of the dough and roll up roses from the cut small part of the strip. Remember, when not working with any part of the dough, it always needs to be covered from drying out. I have the top transparent part of a plastic cake pan for this purpose. And it doesn't dry out, and in front of my eyes.) During this time, the stuffing has cooled to warm.

I place the filling on the dough, sprinkle with sorrel and green onions. I lay parallel strips of dough on top, pin the ends of the strips to the bottom, then diagonal strips. Along the perimeter of the pie, I lay flagella, woven from two strips of dough. Place the rosettes and leaves in the center.

I send the pie to the oven heated to 200 degrees, through the glass you can see how well it rises in the oven! When the cake browns (in 25 minutes), I lower the temperature to 180. Now I perceive the processes in the pie with my nose - when the aromas fill the kitchen, it means that the pie is ready! ) All in all, it took me about an hour until it was ready. (I don't know what the mystery is, but the pies and buns bake faster on my mom's stove)) I butter the top of the pie and cover with lid for at least an hour, so the crust will slightly crumble.

Nutritional Value:

Whole Dish:
Calories
2336.8 Calories
Protein
71.1 g
Fat
45 g
Carbohydrates
420.1 g
Per Serving:
Calories
292.1 Calories
Protein
8.9 g
Fat
5.6 g
Carbohydrates
52.5 g
100g:
Calories
159 Calories
Protein
4.8 g
Fat
3.1 g
Carbohydrates
28.6 g

Cumin, Vegetable Oil, Flour, Sugar, Onions, Eggs, Green onions, Milk, Sourdough, Mushroom, Bread, Yeast, Tart, Cakes, Parsnips, Dough, Soya Sauce, Jerusalem artichoke

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