Sugar cake with yeast cream

Powdered sugar pie is a truly French dessert that appeared in the nineteenth century. And it was served at almost all holiday dinners.

Today, sugar pie is a very tasty dessert not only in French cuisine, but also in many European restaurants.

We offer you an original recipe for sugar pie so that you can please your family with something truly special, without making any special efforts. After all, preparing this dessert is quite simple.

Sugar Cake Ingredients

Ingredients

Cooking step by step:

To prepare this delicious, juicy and aromatic sugar pie, we will need the following products: premium wheat flour, milk (any fat content), medium-sized chicken eggs (45-50 grams each), granulated sugar, heavy cream (I have 30%), yeast, salt and vanillin (can be replaced with a teaspoon of vanilla sugar) if desired. You don’t have to use fast-acting yeast - just dry yeast (also 5 grams - that’s 1 heaped teaspoon) or pressed yeast (you need 3 times more, that is, 15 grams) is perfect. Such yeast is not immediately mixed with flour, but is pre-activated in a warm, sweetish liquid for 10-15 minutes. In our case, you can slightly heat half a glass of milk with a teaspoon of sugar and dissolve the yeast in it.

First, combine the dry ingredients for the yeast dough. Sift the wheat flour into a bowl (preferably twice). Due to this, the flour will not only loosen and be saturated with oxygen, but also possible debris will be removed. Add instant yeast, granulated sugar, vanillin and salt to the flour. Mix everything thoroughly with a fork or whisk.

In another bowl, combine milk, chicken eggs and soft butter. Food should be at room temperature, so remove it from the refrigerator in advance.

Grind everything together until smooth, then add the dry mixture. You can knead the dough with your hands, but it turns out very wet and sticky, so I recommend using a dough mixer (a mixer with a hook attachment or a bread maker). We knead fairly vigorously for at least 10, or even better, 15 minutes.

Sugar Pie Recipe

1. Dissolve 4 tablespoons of sugar and all the yeast in a quarter glass of warm milk.
2. Mix flour, salt and one egg.
3. Stir the milk-yeast mixture into the flour.
4. Melt the butter.
5. Once the butter has cooled, pour it into the dough.
6. Knead well.
7. Leave the kneaded dough for an hour to rest.
8. Place the dough in a baking dish and let it rest for a while.
9. Make several cuts in the dough with a knife and sprinkle the remaining sugar on top.
10. Take an egg and mix it with half a glass of milk.
11. Pour the egg-milk mixture over the top of the dough.
12. Place more pieces of butter on top.
13. Place the pan with the dough in an oven preheated to 210 degrees.
14. Bake the sugar cake for twenty to thirty minutes. During this time, a golden brown crust should form.
15. When ready, remove the cake from the pan.

Quick apple pie dough

This dough is a little similar to savory filling dough. The proportions are slightly different, especially when it comes to granulated sugar.

Compound:

• 6 eggs;
• 400 g sugar;
• 1 glass of kefir 20%;
• 1 tsp. soda;
• 200 g butter;
• 2 cups of flour;
• 0.5 cups semolina.

Cooking method

Melt the butter in advance to a liquid mass and cool.

The eggs are mixed with sugar, kefir, soda and semolina and flour are added and stirred. Then add margarine and mix until smooth. Let it sit for 10-15 minutes, after which it is used for apple pie.

Sugar pie with cream as an impregnation

The recipe for this pie is no different from the usual one. Only to the list of ingredients you need to add another 33% cream in a volume of 500 milliliters.

Mix all ingredients (flour, sugar, yeast, eggs, butter). Place the dough in the mold, make cuts on top and sprinkle with sugar and butter. Place the pan with the dough in the oven.

When the pie is ready after half an hour, take it out and simply pour cream on top. There is no need to do anything additional. Return the pan with the pie back to the oven, first turning off the gas or setting it to the lowest setting. Let the pie sit for another ten minutes. After this, finally remove it from the oven, and then from the mold.

Sugar cream pie is ready! By the way, cream not only saturates the dough, but also forms a kind of filling.

With peaches

For this dessert you will need the following products:

The process of making sweet jellied pie with kefir:

1. Lightly beat the eggs with sugar and add a small pinch of salt, stir until dissolved.
2. Melt the butter.
3. Add butter, baking powder, kefir, flour to the egg mixture and mix. You should end up with a dough similar in consistency to pancake dough.
4. Preheat the oven to 180 degrees.
5. Place canned peaches in the mold and fill them with dough. Place the pan in the oven and bake until done.

Sprinkle the finished cake with powdered sugar while it is hot.

Cream for decoration

Sugar pie with cream in this case is prepared as follows:

1. Knead the dough as directed in the original recipe.
2. Lay out the dough, sprinkle it with sugar and butter and put it in the oven.
3. While the pie is cooking, make the cream frosting. To do this, take cold cream and beat it well with a mixer. Add a little powdered sugar (it will make the cream softer) and beat a little more.
4. Let the finished pie cool slightly.
5. Spread the cream on top of the pie or cut it in half and spread the cream over the center as well.

Sugar cake (photo above) is ready!

Cooking method:

1. Sift the flour together with baking powder into a convenient container, add sugar and mix everything well. Then add the egg, sour cream and softened butter. Knead the dough.
2. Separate 1/3 of the dough and wrap it in film. Place in the freezer for half an hour (or longer).
3. Prepare a mold, approximately 24 cm in size. Line the bottom of the mold with baking paper, and then lay out the remaining dough, forming sides about 2 cm high.
4. Now let's move on to the cherries. Free it from the seeds and drain all the resulting juice. Sprinkle the cherries with starch, then place them in the mold on top of the dough, distributing it evenly along the bottom.
5. Remove the reserved dough from the freezer and grate it over the cherries. Turn the oven on to 180 degrees and bake the cherry shortbread pie for 45 minutes.
6. The top of the pie should be browned!
7. The cake should be cooled completely and then sprinkled with powdered sugar.

Let us remember that Clutch previously talked about the ideal dough for homemade pies from Petrosyan’s young wife Tatyana Brukhunova and the recipe for homemade “Twix” sticks and her “doughnuts.”

More interesting materials can be read at clutch.ua .

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Making sugar cake in a slow cooker

Ingredients

Recipe:

1. Mix slightly warmed milk, yeast and a teaspoon of sugar in a bowl.
2. Let the mixture sit for a while (about ten minutes).
3. Add eggs, butter and salt to the milk-yeast mixture.
4. Stir the mixture and add flour.
5. Knead everything thoroughly and put it in a warm place for an hour.
6. Take a multicooker bowl and line it with parchment paper.
7. Place the dough into the bowl.
8. Turn on the “Keep Warm” function on the multicooker for twenty minutes.
9. After this, take out the dough and make several cuts on it.
10. Cover the top of the dough with butter and sugar.

11. Turn on the “Baking” function on the multicooker and place the dough in it for half an hour.

12. After time has passed, open the lid of the multicooker and pour cream on top of the pie.

13. Set the “Warming” function for ten minutes.

Sugar pie in a slow cooker is ready! Place it on a dish and serve.

With jam

This is a very simple pastry that can always be quickly prepared for tea.

Required ingredients:

Cooking process:

1. Extinguish the soda with jam, bubbles should form.
2. Beat eggs with sugar, pour kefir into them and mix.
3. Add flour and knead until smooth.
4. Add jam to the dough and mix everything again.
5. Grease the mold with oil, place the prepared mixture and place in a preheated oven for about 20-25 minutes. Check readiness with a wooden stick.

Remove the sweet kefir jellied pie with jam from the oven, cool slightly and serve with tea.

Cooking tips

1. You can choose any baking pan: silicone, iron, a regular sheet from the oven, and so on.
2. You can use a smaller amount of cream, for example, 200 grams. But then the sugar cake will turn out less soaked.
3. The cream for the cream must be at least chilled, but not frozen. If they are warm, it will be difficult to beat.
4. To decorate the pie, use different berries (raspberries, strawberries, blackberries, currants, pitted cherries, etc.) and nuts.
5. It’s better to choose a slightly sour berry, because the pie will already be quite sweet.
6. To sprinkle the top of the pie, you can use brown sugar instead of regular sugar. This way you will add a little color to the dessert.
7. For flavor, add vanilla sugar or some aromatic essences (for example, condensed milk) to the dough. You can also use citrus zest, pre-ground.
8. If you put the dough for a sugar pie not in one mold, but in several small ones, then you will get sugar cupcakes.

Bon appetit and good tea with your family!

Preparation

Measure out and lightly warm the first 100 ml of milk cream. Often milk is used to knead yeast dough, and the cream is left only for soaking the finished product. Too heavy cream is not needed here, the baking should be tender, fluffy, porous and 10-15-20% cream is quite enough. So, in a warm liquid (cream or milk) we dilute vanilla sugar (half or a whole confectionery bag) and a heaped teaspoon of granulated yeast. If you replace dry yeast with pressed/fresh yeast, increase the rate three times - that is, 7 g of dry instant yeast replaces 21 g of fresh. Stir vigorously and leave in a warm place for 10-12 minutes until the yeast activates and foam appears on the surface.

At the same time, melt 100 g of butter in the microwave, oven or over high heat and cool. Of course, to reduce the cost of baking a sugar pie, butter is replaced with margarine and even refined vegetable oil. But the best taste is achieved with creamy, ideally homemade, rustic. With it, the melted aroma and soft sweetness make those with a sweet tooth forget about calories.

Pour the cooled butter into the mixture, bubbling with yeast, beat in two standard-sized chicken eggs and beat vigorously for a couple of minutes until smooth. A hand whisk can also be used for not too labor-intensive manipulation - all components are quickly combined, there is no special need to turn on the mixer.

We use only a pinch of salt as a flavor enhancer in this pie. Following the salt, sift a portion of flour - strictly follow the dosage indicated in our step-by-step recipe. Knead the butter dough without a single dry clot, very sticky and viscous.

Leave it in a work bowl and place a food bag on top, leaving free space for the flour mass to grow. To proof, keep the workpiece for an hour near a heat source, and if you are lucky with the weather, leave it in direct sunlight. The dough for tarte au sucre should increase 2.5-3 times.