Tea cake made from sourdough dough
Description
Delicious baked treat for the whole family. As a rule, a tea cake should be very tender, moist, and aromatic. You can achieve this effect by adding sliced fruits as a filling, and in this recipe, you will learn how. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Prepare the starter: dilute the starter with room-temperature water and mix well. Add the sifted flour and mix. Cover the mixture with plastic wrap and let it sit for 8 hours at room temperature.
- 2
Step 2
2. Transfer the sponge to a bowl, add warm milk, a chicken egg, and salt. Add the sifted flour and mix first with a spatula, then with your hands. Knead the dough for 10–15 minutes, periodically slapping it against the table.
- 3
Step 3
3. Shape the dough into a ball and place it in a bowl greased with vegetable oil. Cover with plastic wrap and let stand at room temperature for 3–4 hours. Turn the dough out onto a work surface and divide it into two parts.
- 4
Step 4
4. Roll them out into a rectangle of medium thickness. Evenly spread the soft butter over the dough. Roll the dough into a log, then coil it into a spiral. Place the dough in a bag and refrigerate for 1 hour.
- 5
Step 5
5. Prepare the cream: beat the egg at the highest speed of the mixer. Gradually add sugar and beat until you get a white fluffy mass. Add starch and warm milk.
- 6
Step 6
6. Pour the resulting mixture into a saucepan and simmer over low heat until thickened. Remove the cream from the heat and let it cool. Roll out each piece of dough thinly, stack in several layers, then roll into a rectangular sheet the size of your baking pan.
- 7
Step 7
7. Place the dough into a parchment-lined pan, forming small edges. Spread the custard cream on top and cover with the second layer of dough, carefully sealing the edges and folding them upwards.
- 8
Step 8
8. Prick the dough with a fork and bake in a preheated oven at 200 degrees for 30 minutes. Let the pie cool completely and dust it with powdered sugar.