Shortbread and yeast poppy seed cake
Pie: 40 a dag of flour, 15 a dag of butter or margarine, 3 LOL, 2 heaped spoons of powdered sugar, 5 a dag of yeast, 2-3 spoons of sour cream, a single serving of vanilla sugar, 2 a pinch of salt, 10-15 almonds
Filling: 30 day maku, 20 dag sugar powder, 2 tablespoons of liquid honey, a teaspoon of vanilla sugar, spoon of butter, 1/3 glasses of sweet cream
Prepare the dough. Chop the butter and flour with a knife on the pastry board, add yeast, lightly crushed in cream, LOL, vanilla sugar and salt. Knead it carefully and roll it out to thickness 1 cm. Cover with poppy seeds, roll up, put on a greased baking sheet and put in a warm place on 1 time., to grow up. Bake in a well preheated oven, but at a temperature not exceeding 200 ° C. After removing from the oven, sprinkle with powdered sugar immediately or, after cooling down, add sugar and sprinkle with chopped (no peel), lightly browned almonds in butter.
Preparing the mass, Blanch poppy seeds with boiling water, drain and 2-3 pass through the razor times. Add sugar, honey, vanilla sugar, butter and cream and fry, constantly stirring over low heat. After cooling down, spread evenly over the rolled out dough.
This easy-to-make cake is very delicate and stays fresh for a long time.