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Print Recipe
Fruit Cake "Autumn Round Dance" Recipe
I invite you to tea with a fruity, juicy cake. The aroma of baked grapes and other fruits is fantastic, even no flavors are needed!!! P.S. when there is no time to deal with the preparation of the test, it helps a cake.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Puff pastry yeast-free 2 sheets. Sour cream 20 % from the store. Fruits that everyone has. Fruits wash, clean, cut into large arbitrary pieces. Grapes to strip from a brush. Blend the fruit and drizzle with 1 tbsp of lemon juice.
    Puff pastry yeast-free 2 sheets.
Sour cream 20 % from the store.
Fruits that everyone has. Fruits wash, clean, cut into large arbitrary pieces. Grapes to strip from a brush. Blend the fruit and drizzle with 1 tbsp of lemon juice.
  2. Connect the egg with the sour cream, they add sugar and starch. If you have very sweet fruits - sugar can be reduced.
    Connect the egg with the sour cream, they add sugar and starch.
If you have very sweet fruits - sugar can be reduced.
  3. Mix everything with a mixer in a homogeneous mass, to dissolve the sugar.
    Mix everything with a mixer in a homogeneous mass, to dissolve the sugar.
  4. One part of the dough is rolled into a thin layer, put them in a form that is pre-lubricated with oil, powder with flour. I laid out two strips of parchment as a safety net. The diameter of the mold is 20 cm. In the center put on the dough heat-resistant glass or metal form. There's a ceramic baking dish. I do not have the right shape for this cake, diameter with a pipe, because I did so, I was afraid that the fruit will not bake the middle. I was afraid in vain, everything was baked, the fruit retained its shape, while being ready. Pour the prepared fruit on the dough.
    One part of the dough is rolled into a thin layer, put them in a form that is pre-lubricated with oil, powder with flour. I laid out two strips of parchment as a safety net. The diameter of the mold is 20 cm.
In the center put on the dough heat-resistant glass or metal form. There's a ceramic baking dish.
I do not have the right shape for this cake, diameter with a pipe, because I did so, I was afraid that the fruit will not bake the middle.
I was afraid in vain, everything was baked, the fruit retained its shape, while being ready.
Pour the prepared fruit on the dough.
  5. The second part of the dough can be rolled out and cover the fruit with it. But I made my job a little more difficult. Rolled out in a long layer and cut into ribbons.
    The second part of the dough can be rolled out and cover the fruit with it. But I made my job a little more difficult.
Rolled out in a long layer and cut into ribbons.
  6. Pour the egg-sour cream mixture over the fruit. The edges of the dough slightly bend inwards.
    Pour the egg-sour cream mixture over the fruit. The edges of the dough slightly bend inwards.
  7. Lay out ribbons of dough on fruit in the form of an arbitrary lattice. Lubricate the upper hand remnants of egg a mixture. Send in a preheated 220 degree oven. Bake for 15 minutes, reduce t to 180, bake until tender, my oven took another 20 minutes.
    Lay out ribbons of dough on fruit in the form of an arbitrary lattice.
Lubricate the upper hand remnants of egg a mixture.
Send in a preheated 220 degree oven.
Bake for 15 minutes, reduce t to 180, bake until tender, my oven took another 20 minutes.
  8. Cake necessarily cool, only then remove the from forms. Sprinkle with powdered sugar. At the request of the fruit.
    Cake necessarily cool, only then remove the from forms.
Sprinkle with powdered sugar.
At the request of the fruit.
  9. Bon appetit.
    Bon appetit.

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