Yeast Cake with Orange and Lemon Filling
by Editorial Staff
A soft, very tender pie is made from excellent yeast dough with a lot of butter. The citrus layer of this cake is incredibly aromatic – the lemon and orange are crushed together with the peel for the filling. At the same time – not an ounce of bitterness! The addition of semolina makes the filling thicker.
Servings: 4
Cook: 2 hours
Ingredients
For the dough:
- Milk – 110 ml
- Dry yeast – 1 tbsp
- Sugar – 70 g (3 tablespoons)
- Butter (soft) – 200 g
- Wheat flour – 400 g (2.5 cups with a capacity of 250 ml)
- Salt – 1/4 teaspoon
For filling:
- Lemon – 100 g
- Orange – 400 g
- Sugar – 300 g (1¾ cup, 250 ml)
- Semolina – 165 g (1 glass with a capacity of 200 ml)
Directions
- Put sugar and dry yeast in warm milk.
- Stir and set aside. The yeast should “come alive” and froth.
- Sift flour into a large bowl, add salt, stir. Add softened butter.
- Rub flour and butter into crumbs with your hands.
- Pour yeast and milk into the flour mixture. Knead a soft dough and refrigerate for 30 minutes.
- In the meantime, prepare the filling. Cut the lemon and orange into small pieces and remove the seeds, if any.
- Grind the sliced orange and lemon slices into a homogeneous mass using a blender or meat grinder.
- Add sugar and semolina to the crushed citrus fruits, mix.
Preheat oven to 180 degrees. - Divide the dough into 3 parts. Roll one piece into a 30×20 cm rectangle and place on the bottom of a baking dish.
- Place half of the citrus filling on the dough and flatten.
- Then comes another layer of dough, then the rest of the filling and another layer of dough. Puncture the dough with a fork.
- Place the pie in an oven preheated to 180 degrees for 35-40 minutes.
- Remove the finished cake from the oven and cool. Remove the cake carefully from the mold.
- Trim the edges to a perfect rectangle and cut the pie into portions.
- The cake is ready to serve!
Bon Appetit!
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