Tear-off cake “Snowflake” with raspberries stuffing

The recipe for festive pastries with jam, 8 pieces of cake are divided into individual buns.

Gather your guests at the festive table and treat them to beautiful cake for the party. Thanks to the special molding of the pie easily divided into tender buns petals. Raspberry jam with spices between the layers of sweet dough folded in snowflake shape.

Time: 4hour. 15 minutes. Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Yeast dough

• 1 and 1/4 Art. warm water (about 110 ° C)
• One sachet (2 and 1/4-tsp.) Of active dry yeast
• 1 tsp granulated sugar
• 1.5 tsp coarse salt
• 1/2 tsp ground cardamom
• 4,5 – 5 tbsp. premium wheat flour, plus more for work with the test (see cook’s advice)
• 1 large egg plus 3 large egg yolks
• 3 tbsp. l honey
• 3 tbsp. l vegetable oil, plus more for a bowl

Filling and Glaze

• 3/4 Art. raspberry jam
• 1/2 tsp ground cardamom
• 1 large egg yolk
• 4-5 Art. l milk
• 3/4 Art. powdered sugar, plus more if necessary
• 1/2 tsp lemon juice

Recipes with similar ingredients: premium flour, eggs, milk, raspberry jam, cardamom, honey

Recipe preparation:

1. Prepare the dough: mix in a high measuring bowl yeast and granulated sugar. Let stand until the yeast forms a foam, about 5 minutes.
2. In a bowl of a stationary mixer equipped with a nozzle with a spatula with holes, mix at low speed salt, cardamom and 3.5 tbsp. flour. In the middle bowl, beat 1 egg, 3 yolks, honey and butter. Stir with yeast mixture. Add wet ingredients to flour mixture, stir at low speed until they are unite. Add another 1 tbsp. flour and mix on medium speed to form a sticky dough that combines into loose mass around the scapula. Change the nozzle to the dough hook and knead at medium speed to get smooth, but that’s it still a little sticky dough that easily moves away from the sides of the bowl, adding in the process of mixing, if necessary, 1/2 tbsp. or more flour, it will take about 4 minutes.
3. Put the dough on a floury surface and knead a little manually so that the dough is collected in a ball. Oil a large bowl and roll the dough in oil. Cover with foil and leave to rise in a warm place until doubling in volume, about 1 hour.
4. Prepare the filling and icing: meanwhile, mix jam and cardamom in a small bowl.
5. Forming the dough: when the dough has risen, press it and divide into 4 equal parts. Cover the parchment baking sheet paper. Roll pieces of dough into balls on a floury surface. Сusing a rolling pin lightly floured, roll one ball into 25 cm circle and place it on the prepared pan. Take the third part of the filling and spread the rolled dough on it, leaving a 2.5-centimeter border around the edge. Roll another one piece of dough in the same way and put on top of the first; spread the second part of the filling. Repeat the same with the third piece of dough. and the remaining stuffing. Roll out the fourth piece of dough and place him on top.
6. Place an inverted cup in the center of the dough (5 centimeters per diameter) to mark the center. At 12 o’clock cut the dough with a very sharp knife from the edge of the glass to the edge of the dough circle, leaving the dough under the glass uncut. Repeat the same for 3 hours, 6 hours and 9 hours, you get 4 parts. Cut each part into two parts to make 8 equal wedges. Cut each wedge again in the same way to get 16 wedges.
7. Remove the glass from the center. Raise the edges of the two wedges that are next to each other, and double twist them together, then connect the ends together to make a pointed tip. Repeat with the remaining pairs of wedges. Cover the dough oil plastic wrap and leave in a warm place until an increase of about 45 minutes.
8. Preheat the oven to 180 ° C. Beat the egg yolk and 2 tbsp. l milk in a small bowl. Lubricate the entire surface with an egg. risen dough. Squeeze the ends of the dough again to shape, if the dough has risen so much that the tips no longer look pointy. Bake the pie until the dough rises and covered with a golden brown crust, about 30 minutes. Cool on a wire rack for about 30 minutes.
9. Combine powdered sugar, lemon juice and 2 tbsp in a small bowl. l milk, adding 1 tbsp. l milk or powdered sugar if it it is necessary that the glaze has the correct consistency, it must Drain slowly from the end of the spoon. Pour the icing cake and give harden for about 30 minutes. Serve the cake warm or roomy temperature.
   

   Cook’s advice

   To measure flour correctly, put it in a dry spoon with a spoon measuring cup and clean off the excess on top. (Scooping directly from the bag compacts the flour, which leads to dry bakery products.)