Ingredients:
- Milk 100 ml.
- Fresh yeast 10 grams
- Sugar 2 tbsp. spoons
- Chicken egg 1 piece
- Butter 40 grams
- Flour 250 grams
- Cinnamon 0.5 tsp
- Raisins 100 grams
- Fresh ginger root 1 teaspoon
- Pine nuts 50 grams
- Pinch of salt
Cooking method:
Step 1. Sift flour, melt butter, chop ginger, pour raisins with boiling water for 20 minutes and put on a sieve. Yeast and 1 tablespoon dilute sugar in warm milk. Set aside for 10-15 minutes in a warm place until the foam cap appears. Next, make a deepening in the flour, add sugar, egg, a yeast smoothie and salt. Knead a dough that will not stick to your hands. Place the dough in a greased container, cover and place in a warm place for fermentation for 1-1.5 hours.
Step 2 The dough should be doubled, the pit does not tighten when pressed with a finger.
Step 3 Divide the dough into 2 parts. Roll one into a thin layer and grease with melted butter, sprinkle with 1 teaspoon of sugar, cinnamon and pine nuts. Cut into several strips.
Step 4 Fold the strips on top of each other and cut across into uneven squares.
Step 5 Also do with ginger filling. Lubricate the formation with oil, sprinkle with sugar, crushed ginger and raisins.
Step 6 Lubricate the rectangular shape (26x10) with oil. Put the resulting blanks in the form. Cover the mold with a greased film and let it sit in a warm place for 45 minutes.
Step 7Preheat the oven to t 180 degrees. Lubricate the top of the harmonica with butter, sprinkle with cinnamon sugar if desired. Bake the cake for 25-30 minutes, guided by its oven.
Step 8 Cool the finished cake first a little in shape, and then on the wire rack. Can be served.
Bon Appetit!
