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I'm baking Galician bread "Vysyvanka" - a new recipe! For this pie, two multi-layer cakes are baked, in which short dough, biscuit, cherries, and poppy seeds are combined. Coffee cream with chocolate crumbs between the cakes. Delicious, festive pastries.
Ingredients:
Coffee shortbread:
- 200 g of soft butter
- 100 g of sugar
- pinch of salt
- a pinch of vanilla powder
- 5 g baking powder
- 4 egg yolks
- 50 g of sour cream
- 40 g cocoa
- 350 g flour
Cherry filling:
- 600 g of frozen pitted cherries
- 100 g of sugar
- 1 tsp. cinnamon
- 40 g of corn starch
Protein biscuit:
- 8 egg whites
- 200 g of sugar
- vanilla or cream essence
- 80 g flour
Poppy layer:
- 4 egg whites
- 100 g of sugar
- 40 g of melted, chilled butter
- 200 g of ground dry poppy seeds
Coffee cream:
- 500 grams of milk
- 1 tbsp. l. instant coffee
- 200 g of sugar
- 8 egg yolks
- 50 g flour
- 300 g butter
- 100 g of chocolate chips or grated chocolate (optional)
Chocolate fudge:
- 100 g of dark chocolate
- 50 grams of milk
Preparation:
Coffee shortbread:
Add sugar, vanilla sugar, a pinch of salt, baking powder, egg yolks, sour cream and cocoa to soft butter. I mix with a mixer.
I add flour and knead the dough. Divide into 2 equal parts.
I put parchment in a 32 x 24 or 25 x 35 cm form, grease it with oil and roll out 1 part of the dough to the size of the form.
Protein biscuit:
Beat egg whites with a mixer until white foam. I add sugar and beat. Then I add the essence and beat until smooth. At the end, I add flour and mix with a spatula.
Poppy layer:
Beat egg whites with a mixer until white foam. I add sugar and beat until smooth. I add melted butter.
At the end, grind dry poppy seeds and mix with a mixer until smooth.
Cherry filling:
I add sugar, cinnamon and starch to the cherries, mix.
I put cherries and protein mass on the dough, flatten it.
Poppy mass on top. I bake in an oven heated to 170 degrees for about 60 minutes. I bake two such identical cakes, leave them in the form until they harden.
Coffee cream:
I mix 400 g of milk, instant coffee and sugar. I put it on the fire and bring it to a boil.
I mix egg yolks with flour and 100 g of milk with a mixer.
I add hot milk to the yolk mass, mix with a mixer. I brew the cream in a water bath, stirring continuously. I'm cooling.
Beat soft butter with a mixer and gradually add custard. At the end, I add chocolate crumbs or grated chocolate. Mix with a mixer.
Spread cream on 1 cake. I cover 2 cakes, poppy side inward.
Chocolate fudge:
I melt dark chocolate and milk in a water bath. I cover the top of the braid.
I put the dough in the refrigerator for 12 hours. Cut and taste!
