Multilayer cake "Uncut"

Multilayer cake "Uncut"

Category: Bakery products

Ingredients
glass 250 ml
Fresh yeast	30 g
Kefir	1 glass
Butter (margarine)	200 g
Flour	2 glasses

Cooking method

• Stir 30g of fresh yeast in 1 glass of kefir.


• Separately chop 200g margarine with 2 cups of flour (250 ml glass with a slide).


• Pour kefir with yeast into the chopped mass and knead the dough. It is not necessary to knead the dough for a long time, otherwise its layering will be lost.


• Divide the dough into three koloboks. Roll out each kolobok into a layer 1-2 cm thick. During rolling, the table should be dusted with flour. Using a rolling pin, transfer one layer to a baking sheet or to a baking sheet lined with baking paper. Flatten. Apply the filling. If this is liquid jam, then you need to add a little starch to it. We close the filling with the second layer of dough, etc. On the top layer of the dough we make incisions (we do not cut it to the end) and set the cake for proofing in a warm place for 45-60 minutes. Grease the larger cake with a beaten egg and send it to the oven preheated to 180 °.


• It is better to immediately try to shift the finished cake out of the mold until it cools completely. If the cake remains in the mold, it can sweat and lose its flakiness and crunchiness, although this does not make it less tasty.


• The pie can also be made with savory filling. With cabbage and minced meat, with fish, rice and eggs, etc., etc.


• 

Note

The recipe from the site "Yulichkin's recipes from Va-yur.

[Sternushka]

Sternushka, a question on the topic ... Please tell me the cake that "unfinished" "undercut", how to cut correctly? Right through to the third cake? I want to bake, but from which side to approach it with a knife I did not figure it out ...

[upper]

On upper the layer of dough we make cuts (we do not cut through to the end)

Tiny, cut only the top cake. Exactly abovecut, not cut. And don't ask me what is the point of this procedure! I do not know myself. They said to cut it, and I cut it.

[chic]

and here I am with a pie chic - delicious, delicious while I was baking, I salivated from the smell



my son did not let him take a picture, tried to slam off the plate

Sternushka, thank you, I love this dough very much - fresh and flaky with young cabbage - a delight

I baked the "Uncut" pie - stuffed with cheese and green onions.
it turned out a la Achma
I take the dough into service

Girls, you bake it with a sweet filling - that's SOMETHING !!!
According to this recipe, my mother baked me 20 years ago (if not more), and I called them cakes - they just melted in my mouth. True, she made from two layers, and between them apricot jam, cut into diamonds, left to come up, and then sprinkled hot ones with powdered sugar - delicious, you can't pull off by the ears. The taste is just like nothing else.

My family also wanted some sweets! Time was sorely lacking for the cake, so I decided to pamper, bake "half-cut", and strawberries and bananas went for the filling.

I also baked this cake, I did everything according to the recipe, but it seems to me that my cake is not as beautiful and lush as yours, it turned out to be quite short, flattened, or something.
If it's not difficult, tell me how high your cake is, at least approximately.
I baked according to your recipes more than once, everything was excellent and tasty, but I don’t know with this, the soul is not in place, he is not like that to me and that's all

Here he is




Maybe it was necessary to have more flour or it was necessary to let the dough come up, and then roll out these three parts, in general I am tormented by questions, but there are no answers, can you tell me something, thanks in advance.

[zymula]

zymula, handsome pie, also sprinkled with sesame seeds!
agata116 , my cake in a Ø 26 cm tart turned out to be about 5-7 cm high.

You don't need to proof the dough, that's for sure. The dough should be soft, but not sticky.
Maybe the yeast let you down.

Thanks for the answer, the Internet did not work for me for 2 days, I could not write before. It is possible that yeast let me down (I will try to buy it elsewhere), another question, I have 26cm. there is no form, there is 30cm. (round) and 23 cm (square) in which of them it is better to make, tell me, I still really want to bake your pie, because, according to your recipe, everything is very tasty and most importantly it turns out.
Still such a moment, and if you take dry yeast is possible or not, I think 2 tsp. enough, right? I look forward to your reply, thanks in advance.

agata116, bake better in a square shape. In a Ø 30 cm dish, the cake will be very low.
Take a sachet of dry yeast (7 g). Only now I'm not sure that dry yeast will have time to work. After all, the dough does not break. Still, it's better to bake fresh.
I see that you have not regretted the jam in the filling. Try next time to add semolina to the filling and take a little less jam.

Hello, Stеrn, I still baked your pie, though not as tall as I wanted, but this pie baked well and was very tasty and tender, thank you very much for your support and analysis of my mistakes, without your advice I would hardly have dared to repeat it, health to you and your family

I want to bake Uncut with fresh apricots, what do you think? will it work?

It should work. Dip apricots in starch or semolina.

and sprinkle them with sugar?

God forbid! They will flow and turn into porridge!

Cover the apricots with sugar, let them stand and give juice. Then drain, dry, roll in semolina or starch and in a pie.

I made this cake with apricots ... by pre-cooking from them Apricot jam with cognac from KROSHI very, very successful
the dough is fresh, with sweet - beauty
I did not add starch, but I also tried to put apricots as much as possible without syrup, and left the syrup in the refrigerator, cover sweet pastries is useful

put on proofing, and how much did the oven and at what temperature?

Oven until browning at 180g.

I have already put it, the current form I have some kind of curve left

I finish writing, the cake came up and the shape became better, the guests praised it very much (and I never tried it), the cut is very beautiful

I also baked this yummy. Grind in a moment. Only as a filling, I took 1 layer of meat, and 2 fried mushrooms with cabbage. Whaaa, song. And the broth is not at all rotten!


the dough is very tender and airy, mine really liked it, thanks for the recipe.

And the broth is not at all rotten!

The one with such a filling would be awful!

Good health and thanks for the report !!!

Interesting pie! I will definitely try to do the same. Pleased with the variety of options for fillings And, by the way, your original with what? Something is not clear depicted It seems like a poppy

With poppy seeds it is.

Happy New Year!!!
This is what I was afraid of
My friendship with him did not work out ... he scoffs and does not work
Can you teach?

P.S. appeared strength for culinary feats, and the secret with poppy does not give rest (start) ((

[HERE]

Lory, for many years I have been buying ready-made poppy filling in the store, and have already forgotten how I used to cook. Somewhere on the forum there was a discussion and options for making poppy filling. Ask HEREhope someone can tell you.

Lory, I just bought a poppy mixture before N.G., nothing at all! Maybe you sell this too?

Thank you Kamusik for your concern. But we have that before the New Year, that after: I have not seen this on sale.
I just had an ordinary (long-standing) dry poppy.I really wanted to use it somehow exquisitely (it didn't work before)
Struck in search and found one option: Boiled in milk with sugar and semolina. For some reason the pie didn't rise, but the filling was good.
It was in the evening, so by the morning there is nothing to even take a picture.

[Stеrn]

Stеrn, thanks for the recipe! Simple, fast and tasty as always!
Baking "on the road", there were a lot of eaters, I didn't have time to take a picture. I cooked it with meat and mushroom filling and sweet with apples and pears.
I will definitely cook some more!

Dear Stеrn, I've been baking your "half-cut" pie for two days in a row !!! (y) Both I and all of mine have been enjoying the taste for two days now! A very, very good recipe! Thank you very much for it! The first time I made the filling with minced meat and fried cabbage, and today I baked it with mushrooms, eggs and onions (I fried everything). I have a form with a diameter of 20 cm, respectively, the cake turned out to be tall and beautiful. The whole thing was baked. I want to ask, do you have a thickness of 1-2 cm in the form of 26 cm, or less?

fish, good health and thanks for the tip !!!

If you mean the finished cake, then the thickness of the cakes in a mold with a diameter of 26 cm is about one and a half cm and it turns out.

So I baked a half-cut one, I have been going for a long time. Everything turned out great, went off with a bang. The only thing. the filling was made from dried fruit from compote, it turned out a little bland. And so everything is wonderful, fast, tasty. Thank you for the recipe, good health to you!

Farida, good luck to you and thank you for your feedback and wishes !!!

baked with apple crumb filling and orange jam from the cake from a juicer. did not understand a little the absence of salt and sugar in the test. I added salt, but no sugar. what I regretted. I advise adding sugar