Assorted cake

Dough ingredients:

• – 1 kg dry
• – 50 g drojdie
• – 250 g poison
• – 500 ml of milk, it is desirable that it be as fat as possible
• – 200 g fat (oil and melted butter)
• – 6 egg yolks
• – 1 teaspoon grated salt
• – Grated lemon peel, of orange, rum essence, vanilla according to everyone's taste.

Filling ingredients:

• – 6 egg whites
• – 500 g ground walnuts
• – 300 g sugar
• – 2 tablespoons cocoa
• – Essence of Roma, Almond essence, grated orange peel
• – Rahat
• – Raisins

Ingredient garnish:

• – a yolk
• – 1 teaspoon powdered sugar
• – 1 teaspoon oil
• – 1 tablespoon milk
• – Sesame, poppy, walnut halves, coconut flakes, according to everyone's taste.

Before preparing the sponge cake, in the evening:

• – Sift the flour 3 times, and it is kept until morning at room temperature,
• – Put the raisins to soak in two teaspoons of cherry and chop the walnut.
• – Boil the milk for the dough together with the sugar,
• – The yolks are put with salt and a few drops of water so that they do not dry out.

Dough preparation:

Sourdough is prepared from yeast, 1 teaspoon sugar, 2 tablespoons flour and 2-3 tablespoons lukewarm milk. Mix the ingredients until we get a mixture with the consistency of a thick cream. Cover and leave to rise next to a heat source until it doubles in volume.

The yolks are rubbed well with salt, grated lemon and orange peel and essences.

In the sifted flour we make a hole, Add the sourdough, rubbed yolks, lukewarm milk and knead gently. When the dough becomes elastic, soak the manna in fat and knead further. All the fat is incorporated in this way, then the dough is beaten, to incorporate air, until it comes off the basin and from the hand. When to fight , grab the edge and stretch it up, It goes on like this all around. If it starts to make threads when it is stretched and detaches from the basin and from the hand, The dough is ready. Cover the bowl with a napkin and put it to rise next to a heat source away from the water and the window for about one and a half times. The optimal dough rising temperature is 40⁰C.

The risen dough is shaped to your liking. The dough sheets are spread on a thin film of oil and filled with the filling prepared in the following way: Ground walnuts mix with sugar, cocoa, rum, raisins soaked in cherry, grated orange peel. Beat the egg whites and gradually add them to the walnut composition. Stir until you get a paste of the right consistency.

The volume of the sponge cake should not be more than 3/4 of the volume of the mold. After it has been put into molds, let it rise for 40 minutes.

Grown sponge cakes are greased with a mixture of a yolk, a teaspoon vanilla sugar, a teaspoon of oil and a teaspoon of milk. Sprinkle with sugar, sesame, poppy, coconut flakes, according to taste and put them in the oven over high heat for the first 1 minutes, then over medium heat. Baking time is about an hour. If the stove oven is used, After 40 minutes, turn the cake trays over to bake evenly.

The sponge cake is ready when it comes off the mold. Remove from the oven and let cool in molds for 10 minutes, then take it out, place it on the platter and let it cool, but not in a cold place and not in the electricity.