The mistress’s dream is universal baking, which can be baked half an hour before the guests arrive. Grated pie is prepared with jam, jam, jam, dried fruits, nuts, fresh fruits or berries, chocolate and condensed milk. All kinds of fillings turn one recipe into a bouquet of completely different desserts.
Material Content:
Classic grated pie
For the test you will need products that are always at hand:
• butter - 200 g;
• sugar - 120 g,
• wheat flour - 500 g;
• eggs - 2 pcs.;
• salt - 10 g;
• vanilla sugar - 10 g;
• soda - 5 g;
• citric acid - 5 g.
For the filling, blackcurrant jam is traditionally used, 250-300 ml should be taken for the indicated amount of products.
1. Remove the oil from the refrigerator beforehand so that it becomes soft and mixes easily with sugar.
2. After introducing eggs into the mixture, a gentle cream should form. It is better to mix the ingredients with an ordinary spoon, the mixer will create completely excess foam.
3. The flour must be sieved so that it is saturated with oxygen.
This is the secret to perfect baking. Only 450 g is poured into the oil cream. The remaining 50 g of the component will be needed a little later.
4. Soda and citric acid are added to the flour in dry form.
The components should be connected already in the test, so that the oxygen bubbles formed during the quenching process loosen the dough. In no case should you extinguish soda in a separate spoon and pour the mixture into the dough. If you do not want to bother with a chemical laboratory, it is easier to pour a spoon of the finished baking powder into the flour.
5. It remains to add salt and vanilla sugar.
6.The dough is thoroughly but quickly kneaded with your hands until it becomes smooth and shiny.
7. The whole mass is divided into two uneven parts, approximately 3: 5.
8. A large part is kneaded in a baking sheet with a thin layer about a centimeter thick. Be sure to make the sides so that the filling does not leak. You can lay out baking paper or sprinkle flour on a baking sheet, although the dough is oily enough and should not burn.
9. Distribute the filling evenly.
Real blackcurrant jam should be sour rather than sweet, and very thick. Properly brewed jam is an ideal filling, it does not require thickeners, does not leak when heated, and does not burn from excess sugar.
1. The secret of the classic recipe in the special preparation of crumbs for the top layer of the pie.
In the remaining dough, the deferred part of the flour is poured out, and again everything is thoroughly kneaded by hands. This will require a little more effort, as the dough is already saturated. At first, only crumbs will be obtained, but, in the end, a lump is formed, tight and hard.
2. This dough should be grated immediately above the cake or in a separate bowl, and then gently sprinkle over the filling.
3. The baking sheet is put in an oven preheated to 2000С for 20-30 minutes. As soon as the crust becomes evenly golden, the cake can be removed.
Grated jam cake
It is important that the filling is thick and not too sweet. If you have real homemade jam from plums or apples, boiled without sugar, with cinnamon, cloves and lemon slices, you will get a real masterpiece.
For the pie, you can use the classic recipe with jam, or slightly change it. For example, in the case of a big hurry, the oil is not warmed, but cold and even frozen are used.
1. All dry ingredients, except sugar, are mixed in the same proportions as in the classic recipe. Flour will need only 400 g.
2. Cold oil is rubbed on a grater.
3. Everything is mixed by hand. It should turn out to be a slightly damp large crumb.
4. Eggs beat with sugar.
5. Both masses are mixed until smooth. The dough will be knocked down, like softened clay.
6. One part of it is additionally cooled in the freezer, while the bottom of the pie is formed from the second. The dense dough rolls well with a rolling pin, or it is easily broken by hands. Each housewife does what is convenient for her.
7. Jam is laid out in a not very thick layer. From the excess filling, the lower cake may dampen.
8. The chilled part of the dough is rubbed over the cake, evenly distributing the crumbs.
9. You can bake a cake as in the first case, or at a temperature of only 1800C, increasing the cooking time to 30-40 minutes.
Cooking with Jam
Grated jam pie is prepared in the same way as with jam. For the filling, it is better to choose a thick, fragrant, with bright acidity: apple, quince, apricot jam. Plum or cherry jam should be seedless. Excess syrup will have to be drained, and a pinch of starch can be added to a very liquid component.
When the cake in the oven becomes golden, the filling will be a little more liquid. To get a baking sheet, without waiting until it thickens. Jam "seizes" when the cake has completely cooled down. Then it can be carefully cut, the pieces will not crumble.
Grated lemon pie
The most savory filling is obtained from citrus. They cook it in different ways. You can chop the whole fruit in a blender by adding a glass of sugar and a spoonful of starch. The pie will turn out with a light noble bitterness. If this shade of taste is embarrassing, the lemon is cleaned of white shells and seeds, for the filling use only juicy pulp and zest.
You can lightly weld lemon puree in a pan with a thick bottom so that it immediately thickens a little, and the top layer of dough is not wet.
The dough for the pie can be made more crumbly than for the classic one, there will be more butter and less flour in the recipe:
• flour - 350 g;
• butter - 250 g;
• sugar - 100 g;
• eggs - 2 pcs.;
• vanilla sugar - 1 sachet;
• baking powder - 1 teaspoon;
• salt - half a teaspoon.
For this amount of dough you will need one large lemon and a glass of sugar. The filling will turn out to be amazingly fragrant, but less acidic if you add orange to the lemon.
Pie decoration:
1. Mix all the ingredients for the dough.
2. Knead with your hands half the mass on a baking sheet.
3. Be sure to make the sides.
4. Chill the dough for crumbs.
5. Pour the filling.
6. Close the cake with a layer of grated dough.
It is better to bake quickly, at high temperature: no more than 20 minutes at 1900С.
Grated apple pie
Juicy filling from slices of fresh apples transforms the pie beyond recognition. Add two tablespoons of sour cream to the dough, then the taste will be more harmoniously combined with the filling. You will need:
• flour - 350 g;
• butter - 200 g;
• sour cream - 50 g;
• sugar - 100 g;
• eggs - 2 pcs.;
• baking powder - 1 teaspoon;
• salt - half a teaspoon;
• vanilla and cinnamon;
• ground crackers - 100 g;
• apples - 5 pcs.
Apples are better to choose hard, sweet and sour. So that the sliced pieces do not darken, they are sprayed with lemon juice.
1. Knead and cool the dough.
2. Peel the apples and peel, cut into slices and mix in a separate bowl with sugar and cinnamon.
3. Sprinkle the lower crust with ground crackers, they will absorb the excess apple juice.
4. Close the apple pie with a layer of grated dough.
5. Bake for at least 35-40 minutes at 1800С.
Curly Pie
This type of grated pie is also made with fresh apples. "Curly" or "curly" he is called for the appearance of the upper crust. You can use the recipe for the test with sour cream, as in the previous case, or prepare a lean version:
• flour - 300 g;
• ground crackers - 100 g;
• vegetable oil - 75 g;
• water - 75 ml;
• sugar - 100 g;
• salt - 5 g;
• baking powder - 10 g.
Vegetable oil can be replaced with melted margarine. It will need a little more, about 100 g.
1. Sugar and salt are dissolved in warm water.
2. Flour, crackers and baking powder are mixed separately.
3. The dough is kneaded and cooled for 20-30 minutes.
4. Half form the lower crust.
5. Peeled apples rub on a coarse grater.
6. Add a spoonful of lemon juice.
7. Pour a little ground crackers or flour into the filling so that the lower cake does not absorb moisture, and it turns out to be dry and brittle.
8. From the second part of the test make crumbs using a grater.
9. Close her pie and bake for 25-30 minutes at 1800C.
The layer of filling in the "Curly" cake is much larger than in the classic version. The baking is high and juicy.
Dessert with cherry
The recipe for the berry filling is better to use the classic:
• wheat flour - 500 g;
• butter - 200 g;
• sugar - 120 g;
• eggs - 2 pcs.;
• salt - 10 g;
• vanilla sugar - 10 g;
• soda - 5 g;
• citric acid - 5 g.
Shortcrust pastry is mixed. Half for the top cake is slightly steeper so that the mass is easily grated.
• The bottom layer of dough with sides is laid out in the form.
• The filling is distributed over it. A glass of cherries or cherries is enough for the amount of dough received. Berries should not lie tightly.
• Cherry is used, both fresh and frozen. Fresh berries should be rolled in starch so that the resulting juice does not turn the dough blue. Frozen cherries are slightly rinsed with water and left warm for 20-30 minutes. A lot of juice stands out, it can be used for another dish. Only berries are put in the pie.
The dessert will be more aromatic if you warm the thawed cherries in a saucepan with sugar, a pinch of grated ginger or candied ginger. Drain excess liquid and add a spoonful of starch.
For this recipe, you can use any berries with a thin skin, for example, blackcurrant or cranberries.
• The filling is densely covered with crumbs so that the juice of the berries does not flow to the surface.
• A cake is baked at 1900C for 25-30 minutes.
Cooking option with cottage cheese
Grated cottage cheese pie can be made in two ways.
one.A slightly dry and crumbly dessert is obtained from the classic shortcrust pastry and fat village cottage cheese with sugar. Time and method of preparation as in the first case with jam. This option is ideal for coffee.
2. A delicate creamy version is obtained with sour cream. It is added to the cottage cheese to make a thick, uniform cream, and to the dough. A couple of spoons of sour cream will make the cakes much softer. Ingredients for the dough:
• flour - 350 g;
• butter - 200 g;
• sour cream - 50 g;
• sugar - 100 g;
• eggs - 2 pcs.;
• baking powder - 1 teaspoon;
• salt - half a teaspoon;
• vanilla - a bag.
For filling:
• cottage cheese - 250 g;
• sour cream - 100 g.
To avoid lumps of cottage cheese, the cream is knocked down in a blender bowl. Knead the dough with your hands.
1. The crumb dough is cooled. For the lower cake, this is not necessary, it is already well distributed along the bottom of the form.
2. On the lower cake lay a layer of cream of cottage cheese with sour cream.
3. Top off the cake with grated dough.
4. Bake for 30 minutes at 1800C.
Such a dessert is often made for children in order to accustom the cottage cheese to those who do not love it. It is better to put less sugar in the dough for a children's cake, but do not add it to the cream at all. To make the filling more attractive, use vanilla sugar.
Hungarian Shortbread Grated Pie
For a traditional shortcrust pastry you will need:
• two glasses of flour;
• a pack of butter;
• a glass of sugar;
• two eggs (only yolks);
• baking powder dough - a teaspoon;
• salt - a teaspoon;
• half a glass of jam.
In a detailed step-by-step recipe, attention should be paid to working with the test. The success of the preparation depends on some of the nuances.
1. To make the dough light and crumbly, the flour must be sifted. Some chefs recommend doing this twice.
2. Salt and baking powder are added.
3. The softened butter, sugar and yolks are beaten until the sugar grains are completely dissolved.
4. Flour is gradually introduced into the oil mixture.
5. The dough should be kneaded quickly, otherwise it will “drag out” and the baking will turn out to be hard and dry. Proper dough forms a soft, smooth lump that does not stick to the table and hands.
6. The whole mass is divided into two equal parts. The wrapped dough is placed in the freezer for an entire hour.
7. The oven warms up to 1800С, while the pie is laid out in a mold.
8. The specified number of products will require a shape of 23-25 cm in diameter. It is good to lubricate it, although the dough is already oily.
9. One part of the chilled dough is rubbed onto the bottom of the mold and carefully leveled with a spatula so that the crumbs do not stick together into lumps.
10. A thin layer of jam is laid out.
11. The cake is closed with a second layer of grated dough.
12. The form is kept in the oven for a very short time. Enough 20-25 minutes. As soon as the crust turns yellow-golden, the cake needs to be removed. The dough will harden if baked until the crust is full of honey.
It is better to make a Hungarian pie on a wire rack, then the lower cake will not become damp. Cut and serve it cold.
