Hungarian Baigli (sponge cakes with nuts)
It is a fantastically good cake recipe, I recommend you all the warmth, not for nothing that they say to us in the best cooks ditch Transylvania Hungarian women have wonderful recipes
INGREDIENTS
- pt 3 cakes:
- 500 flour
- 250 butter
- 3 tablespoons sour yogurt
- 100 g fat
pig - 2 yolks
- salt
- 4 tablespoons sugar
- Maia:
- 25 g yeast
- 2 tablespoons sugar
- 50 ml warm milk
- Filling:
- 700 g walnuts
- Sugar 300 g
- Anointed cakes:
- 3 tablespoons milk 1 egg
PREPARATION RECIPE Hungarian Baigli (sponge cakes with nuts):
Prepare leaven:
Dissolve yeast in warm milk mixed with sugar and leave less.
Mix flour with butter solid or can be replaced with margarine if you wish, place and yogurt, lard solid yolks, salt, sugar and leaven, knead all well by hand or have any bread machine is even easier. Allow the dough kneading delivery dates about 1 hour.
Cut the dough into 3 equal parts (I did not have divided equally dough dwarfs took them to do ............ no bathrooms, came one less)
Spread rectangular sheet as thin as possible and put the stuffing of walnuts (neither too thin it will crack when baked)
Filling:
Beat the remaining egg whites well 2 of dough with sugar then mix with ground nuts.
After I put the stuffing runs somewhat Gingerbreads stans and put in pan with baking paper, let it grow where 15-20 minutes then brush with egg yolk mixed with milk and give the tray in the oven for 35- 40 minutes at 170 degrees.
Sant extraorinari good, very tender dough, honestly I did not think anything will come after many fat has compozitie.Sant wonderful, I will definitely repeat the recipe to try and Mac
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