Ingredients
Dough:
- 100 gram Flour wheat / Flour
- 125 gram Whole grain flour
- 50 ml Vegetable oil
- 150 ml Water hot
- 1 teaspoon Sugar
- 1 pinch Salt
Filling:
- 1 piece Persimmon
- 180 gram Sour Cream (20%)
- 1 tablespoon Poppy seeds
- 0,3 teaspoon Vanilla sugar
- 4 tablespoons Cane sugar
- 1 tablespoon Potato starch
- 1 piece Chicken egg
Instructions
- Mix both types of flour. The ratio can be changed in any direction.
- Add sugar and salt.
- Pour vegetable oil into hot water and pour the composition into flour.
- Start mixing.
- Knead a steep, but pliable dough in the form of a ball.
- Transfer to a board or a mat sprinkled with flour.
- Roll out thinly.
- Prick with a fork.
- For the filling, mix thick cream with egg.
- Add poppy seeds and vanilla sugar.
- Introduce starch or flour.
- Spread the dough on the bottom of a wide, oiled mold (26 cm in diameter). Bumpers are mandatory.
- Pour the filling on the bottom.
- Sprinkle with thick cane sugar.
- Cut the persimmon into slices.
- Spread it out like a fan. Sprinkle the slices with brown sugar again.
- Pinch the edges. Bake at 180 * for half an hour until golden brown.
- Transfer to a flat dish.
- Cut it into pieces of crispy biscuits.