A neat and economical gypsy gave a recipe for sugar pie, always succeeds

Shrovet is in full swing. Then son-in-law to mother-in-law, then mother-in-law to son-in-law, then mother-in-law with household members to daughter-in-law, then on the contrary, or just to visit each other - there would be an occasion to see, talk, support each other. Especially when it’s difficult, worrying... Pancakes, pancakes, pancakes, pancakes... And pies. A cake with sugar is perfect for olive treats. Rouge, soft, lush - it also symbolizes the revived spring sun. And you need almost the same products as for pancakes with relatives.

The sugar cake consists of quite affordable ingredients.



You'll need it for the test:

• 500g flour
• 120g butter
• 2 eggs
• 200 ml of milk
• 150g sugar
• 1 bag of dry yeast
• lemon peel
• vanillin

For the filling, take:

• 120g sugar
• 60g butter
• vanillin
• 200 ml cream 20% fat content

Preparation

1. So let's get to work. First you get the butter out of the fridge, it has to be soft. Wash and dry the eggs with a paper towel. Prepare the utensils for mixing, baking mould with parchment paper to cover the sides.
   
   
   
   
2. Then in the heated to about 36° C milk mix dry yeast from the bag, sift the flour. You put soft butter into flour, rub flour with butter with your hands. Add half a bag of vanillin or a bag of vanilla sugar. Combine sugar and eggs; easily whipping the mixture for a minute, pour it into flour with butter and vanillin. You will also be able to rinse half of the lemon on a small grater.

By this point, the yeast bubbles in the milk - pour them to the other ingredients and begin to knead the dough. First with a spoon, easily, smoothly, until a homogeneous mixture is formed. Then by hand. Seven minutes. The dough should be very soft, a little sticky. Its surface is smooth, shiny. You form a ball out of it, cover the dough with a film and put it in a warm place. Optimal for fermentation is a temperature of 28-30 °. In about an hour, the volume of the future pie will double.



By that time you will prepare the filling of sugar, oil and vanilla. Just mix the butter with sugar and the remaining vanillin/vanilla sugar (above we indicate the amount of either). The easiest way to do this is with a regular fork. The uniform is lined with baking parchment. Wet your hands with water to less stickyAnd get it out of the dishes where it went up. Try not to leave anything on the bottom and walls - all in the cake. Place the dough in the center of the form and gradually distribute it throughout the bottom with wet hands. Now cover the mold with a film - and again in the heat. For an hour or more, the dough should fill the form almost to the top. While the cake "grows", turn on the oven 180 °.



Again, well wet your hands and wet fingers carefully and evenly pierce the surface of the cake. If the holes formed are immediately closed with a dough, walk through them with wet fingers several times, distributing the filling to the holes. It is enough to put it on top, and when melting, the oil will fall to the depth of the hole you pierced. Filling on the pie. The oven is hot. Put the form with the test on the second top shelf (or slightly above the middle) for 30 minutes. The last touch: take out the almost finished cake, pour it with cream and finish 5 minutes.

Finals

Take the sugar cake out of the mold when it's at room temperature for a few minutes. Free him from the parchment, cooled - cut and serve to the table. We guarantee that all the guests will enjoy it!