Crostata with jam (or Pastry with grated dough)

Today (Saturday) is a very good day to go back to the recipes from the old cookbooks.

I remember this cake from my childhood, but I had completely forgotten it. I happened to see the recipe on Biggie’s culinary blog (“From Biggie’s Kitchen”) and immediately hurried to do it. The taste is just like the old times! 🙂

Here is the recipe:

* The blog “From Biggie’s Kitchen” can be found at the following link: https://otkuhnqtanabigi.blogspot.com/. Biggie, thank you from the bottom of my heart for the recipe! 🙂

 

AnnieAuthorAnnieCategoryDifficultyIntermediate

НЕОБХОДИМИ ПРОДУКТИ:

 2 eggs
 1 cup sugar
 2 full tbsp. yoghurt
 1 cup sunflower oil
 1 tsp. baking soda
 1 pinch salt
 2 sachets vanilla powder
 600 g flour
For the stuffing:
 400 g jam
 1 cup crushed walnuts or other nuts
In addition:
 icing sugar for sprinkle

Prep Time40 minsCook Time40 minsTotal Time1 hr 20 mins

 

НАЧИН НА ПРИГОТВЯНЕ:

1

Prepare a baking pan with a falling bottom. Lay the bottom with parchment paper.

Кростата с конфитюр

2

In a bowl, break the eggs and add the sugar, the salt and the vanilla powder. Beat well with a whisk.

Кростата с конфитюр

3

Add the yoghurt and the baking soda and stir again.

Кростата с конфитюр

4

Add gradually the oil, stirring constantly.

Кростата с конфитюр

5

Gradually start adding the sifted flour. Mix with a spoon.

Кростата с конфитюр

6

As the amount of flour cannot be accurately determined, add 1-2 tablespoons of flour at a time. Once it starts to collect itself into a ball and detach from the walls of the bowl, then it's ready. For me, the dough absorbed almost exactly 600 grams of flour.
With your hands, knead the dough ball until smooth.

Кростата с конфитюр

7

Divide the dough into 2 parts, one part about 2/3 and the other part about 1/3 of the whole dough.
Wrap the small ball of dough into plastic food wrap and leave it in the freezer for about 30 minutes.
The larger ball can also be wrapped in foil and placed for brief in the refrigerator, but it's not obligatory.

Кростата с конфитюр

8

Place the large ball of dough on the baking pan and gently begin to thin the dough from the center to the edges of the pan.

Кростата с конфитюр

9

You should spread the dough evenly over the entire surface of the baking pan.

Кростата с конфитюр

10

Spread with a thick layer of jam. You can use whatever you like.

Кростата с конфитюр

11

However, it is not very suitable to used a jam with larger fruit pieces, because the layer will not become even.
You can sprinkle with chopped walnuts or other nuts if desired.

Кростата с конфитюр

12

Remove the dough from the freezer. It should not be completely frozen, but should be slightly firm. Grate the dough on a layer over the jam.

Кростата с конфитюр

13

Try to spread the grated dough evenly over the entire pastry.

Кростата с конфитюр

14

Bake the pastry in a preheated oven at 170-180 degrees for about 30-40 minutes until golden brown.

Кростата с конфитюр

15

Cut the cake into pieces of your choice and serve sprinkled with icing sugar.
Enjoy! 🙂

Кростата с конфитюр

 

Щом аз мога, значи и вие можете!
Добър апетит!

 

Ingredients

 2 eggs
 1 cup sugar
 2 full tbsp. yoghurt
 1 cup sunflower oil
 1 tsp. baking soda
 1 pinch salt
 2 sachets vanilla powder
 600 g flour
For the stuffing:
 400 g jam
 1 cup crushed walnuts or other nuts
In addition:
 icing sugar for sprinkle

Directions

1

Prepare a baking pan with a falling bottom. Lay the bottom with parchment paper.

Кростата с конфитюр

2

In a bowl, break the eggs and add the sugar, the salt and the vanilla powder. Beat well with a whisk.

Кростата с конфитюр

3

Add the yoghurt and the baking soda and stir again.

Кростата с конфитюр

4

Add gradually the oil, stirring constantly.

Кростата с конфитюр

5

Gradually start adding the sifted flour. Mix with a spoon.

Кростата с конфитюр

6

As the amount of flour cannot be accurately determined, add 1-2 tablespoons of flour at a time. Once it starts to collect itself into a ball and detach from the walls of the bowl, then it's ready. For me, the dough absorbed almost exactly 600 grams of flour.
With your hands, knead the dough ball until smooth.

Кростата с конфитюр

7

Divide the dough into 2 parts, one part about 2/3 and the other part about 1/3 of the whole dough.
Wrap the small ball of dough into plastic food wrap and leave it in the freezer for about 30 minutes.
The larger ball can also be wrapped in foil and placed for brief in the refrigerator, but it's not obligatory.

Кростата с конфитюр

8

Place the large ball of dough on the baking pan and gently begin to thin the dough from the center to the edges of the pan.

Кростата с конфитюр

9

You should spread the dough evenly over the entire surface of the baking pan.

Кростата с конфитюр

10

Spread with a thick layer of jam. You can use whatever you like.

Кростата с конфитюр

11

However, it is not very suitable to used a jam with larger fruit pieces, because the layer will not become even.
You can sprinkle with chopped walnuts or other nuts if desired.

Кростата с конфитюр

12

Remove the dough from the freezer. It should not be completely frozen, but should be slightly firm. Grate the dough on a layer over the jam.

Кростата с конфитюр

13

Try to spread the grated dough evenly over the entire pastry.

Кростата с конфитюр

14

Bake the pastry in a preheated oven at 170-180 degrees for about 30-40 minutes until golden brown.

Кростата с конфитюр

15

Cut the cake into pieces of your choice and serve sprinkled with icing sugar.
Enjoy! 🙂

Кростата с конфитюр

Crostata with jam (or Pastry with grated dough) – recipe
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