Composition / ingredients
Cooking method
* Put the raisins through a meat grinder, put the nuts in a cellophane bag and roll several times with a rolling pin.
* Sugar is rubbed with ras. butter, add raisins and nuts, dilute with apple juice (or a decoction of dried apples, I had a decoction), add soda, mix everything thoroughly, add flour, ground cinnamon a little at a time, and add vinegar before laying.
* The dough turns out like thick sour cream
We lubricate the mold with ras. oil (I have a diameter of 33 cm), put the mass and put it in a well-heated oven. Bake at t-180-200* 40 min.
Put the finished cake out of the mold, let it cool. I cut into 2 layers and smeared with apple jam. The top was decorated with powdered sugar.
At your request, the cake can be decorated with lean cream.
Cream: 400 g of apple juice (you can use any) + 3.5 tbsp. l. semolina – cook porridge (add sugar to taste) + vanilla, cool and beat well.
Caloric content of the products possible in the composition of the dish
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Cinnamon - 247 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Apple juice - 42 kcal/100g
- Baking soda - 0 kcal/100g
