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Here is the classic recipe for jam cake with scraped dough that is sure to remind you of your childhood.
Soft and crispy dough and thick and delicious jam and walnut filling. A delicious dessert perfect for any time, on ordinary days when we want something sweet and good or on holidays.
The dough is soft and crumbly and can be made with butter or lard and goes perfectly with the sweet and sour jam filling mixed with ground walnut kernels.
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📝 Print the recipe here ▶ bucate-aromate.ro/2024/01/pra...
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📌 Ingredients - tray ~ 32x20x7 cm
250 g cold butter with 82% fat (or 180 g lard)
100 g powdered sugar
10 g vanilla sugar
1 teaspoon grated lemon peel
3 egg yolks
500 g flour type 000
1 teaspoon baking powder
a pinch of salt
3-4 tablespoons of cold water
for the filling
3 egg whites
a pinch of salt
50 g of sugar
350 g plum jam (or a thicker sour jam)
150 g of ground walnut kernels
1 tablespoon rum
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🔪 Preparation
In the food processor bowl, put: flour, baking powder, salt, powdered sugar and cold butter cut into small cubes. Blend 30 seconds to combine.
Add the egg yolks one at a time, mixing for 10 seconds after each. You will end up with a still sandy dough that does not bind.
Add 3-4 tablespoons of cold water and mix until the dough comes together. 3 tablespoons of water should be enough, but depending on the flour used, another tablespoon of water may be needed.
Turn the dough onto a cling film, wrap it and put it in the fridge for 30 minutes.
After the dough has cooled, take it out of the refrigerator, keep ⅔ of it on the work surface sprinkled with a little flour, and put the remaining ⅓ of the dough in the freezer.
Roll out the dough with the rolling pin to dimensions 1 cm larger than the dimensions of the tray and using the rolling pin, move it to the tray lined with baking paper. Raise the dough 1 cm on the edges of the pan.
Beat the egg whites with a pinch of salt until they become firm foam. Add the caster sugar and mix again until stiff and slightly glossy.
Place the jam and ground walnuts in a bowl. Pour in the rum then incorporate the egg white foam, mixing gently.
Pour the filling into the pan over the soft dough and level with a spatula.
Remove the remaining dough from the freezer and grate it on the large hole grater directly into the pan over the jam filling.
Bake the cake in a preheated oven at 175 degrees for about 30 minutes or until lightly browned.
Allow the cake to cool in the pan before cutting.
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