воскресенье, 9 августа 2009 г.

MISHKA (Eglish)

For dough: 
• 1,5 stick (156 grams) unsalted butter 
• 3 2/3 cup of flour 
• 6 large egg yolks 
• 3/4 cup of sour cream or yogurt 
• 1/2 teaspoon of baking soda 
• 6 large egg whites 
• 1 cup of chopped nuts (or pecans) 
• 1 1/2 cup of sugar 
• 1 cup (226 grams) unsalted butter
 • 1 can condensed milk

1st step is making Dough: 
Preheat oven to 325 degrees F (160 degrees C) and place the oven rack in the center of the oven. 
In the bowl place 3 2/3 cup flour and 1.5 stick shredded unsalted butter and mix them well.

 In another bowl mix 6 egg yolks, 3/4 cup of sour cream and 1/2 teaspoon of baking soda.

 Add yolk mix to flour  and knead until, you get smooth and nice dough
  Cover it with plastic wrap and set aside while you beat the egg whites.

In a clean mixing bowl, beat the egg whites until foamy.
Add 1 and 1/2 cup of sugar slowly and beat until soft peaks form.

Gradually add 1 cup of chopped nuts and mix well.

Next step: cut the dough into 4 pieces. Butter, or spray or simply line your pan with foil 
(4 pans are needed or you have to bake each pan individually). 
Roll each piece of dough and place into your ready pans

 and spread 1/4 of ready filling on each of rolled dough.

Bake for about 30-35 minutes or until the filling is golden brown. 
Remove from oven and place on a wire rack to cool.

Frosting: take 1 cup unsalted home temperature butter and mix it with 
1 can condensed milk until it becomes foamy.

Put one of cool crusts on your serving plate and cover with 1/4 of the frosting, 
put second on it &  repeat until the 4th one.
But on the top of the 4th crust don’t put frosting for a while. 
Cover it with foil and put a heavy piece of deck on it . Push on it as hard you can.

Cover with the rest of frosting. You can spread chocolate glaze for decoration. 
Refrigerated for 1 to 2 hours.
Now you can serve it. Cut into pieces as you like. Keep refrigerated the rest of the cake.

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