Berlin crispbread (Polaris Floris 0508D and Kitchen 0507D)

Category: Bakery products
Kitchen: german
Berlin crispbread (Polaris Floris 0508D and Kitchen 0507D)

Ingredients

for shortcrust pastry:
flour 250 g
baking soda (baking powder) 7 g (2 / 3h L)
butter or margarine 150 g
powdered sugar 80 g
egg 1 PC
For filling:
jam 4-5st l
chopped nuts 150 g
powdered sugar 100 g
rum (or other alcohol) 1 tbsp
milk whipped into a thick foam 50-75 ml
for biscuit:
eggs 4 things
powdered sugar 4 tbsp
psh. flour, premium 4 tbsp
* for lemon fudge:
egg white from 1 egg
powdered sugar 100 g
lemon juice 1 tbsp

Cooking method

  • Sift the flour into a bowl where we will mix the ingredients. Add soda (baking powder) to the flour, mix well. Next, add the icing sugar, mix. Add soft butter and grind with flour, at the end add an egg and knead the dough (the consistency of the dough is very pleasant, not sticky, silky). We roll out the dough into a layer and put it in a greased form, in which we will bake (in this case, I put it in an unlubricated multicooker bowl and leveled it with my hands).
  • Lubricate the layer of dough laid in a bowl with jam (I have gooseberry jam, with sourness; you can probably take a jam for greater uniformity of the layers).
  • 🔗
  • For another layer of filling, mix chopped nuts, powdered sugar, rum (replaced with sweet wine), whipped milk into a thick foam (whipped everything together with a blender; the consistency of thick sour cream). Put the resulting filling on the jam.
  • 🔗
  • For biscuit dough, separate the whites from the yolks. Beat the yolks with powdered sugar (I added 1 tsp of wine from myself). Whisk the whites until stable peaks. Gently add the whipped whites to the yolk mass, gently mix the sifted flour into the resulting mass. Place the resulting dough on the filling in a bowl (it is better to level the dough).
  • 🔗
  • We put the bowl in a multicooker, set the Baking mode for 1 h 20 min. At the end of the regime, let the loaf cool a little in the bowl and only then shift it (it jumped out perfectly).
  • For the lemon fudge, beat the egg white with powdered sugar until thickened, adding lemon juice.
  • 🔗
  • Glaze the finished loaf with lemon fondant, when it hardens we can cut it.
  • 🔗
  • Bon Appetit.

Time for preparing:

1 h 20 min.

Cooking program:

Bakery products

Note

* I made lemon fondant in the classic way: I boiled 100 g of sugar with 3 tablespoons of water until a soft ball, added juice from 1/2 lemon and turmeric on the tip of a knife (you can add lemon zest), beat everything well and put it on a loaf of bread.

It turned out to be a very tasty loaf. Preparing too quickly, despite the many step descriptions.

Source: "Sweet surprise" Levashova E. N., Moscow "EKSMO-Press", 2000

Merri
Oh, something so interesting! Probably a marvelous pie!
Ligra
MerriThanks, the loaf is really interesting (combination of different types of dough and filling). I liked the way the cookies fly away.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers