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Prepare yeast mayonnaise, ½ teaspoon of sugar, 50 ml of warm milk, 5 tablespoons of flour. Let it rise for 20 minutes, warm.
Sift the flour into a bowl and add 2 egg yolks, diced butter (at room temperature) ground sugar, vanilla sugar, mayonnaise, vanilla essence and a pinch of salt (do not put over the mayonnaise). Gradually add the warm milk. Knead the dough for 15-20 minutes until it comes off the bowl and no longer sticks to your fingers. Cover the bowl with plastic wrap or a towel and let it rise for an hour.
After the dough has risen, cut it into 4 equal parts and form 4 balls. Put the flour on the counter and spread a ball of dough. Using a disc from a cake pan, cut around to get a perfect shape and remove the excess dough. Transfer the dough to a tray on a baking sheet. Put the blackberry jam over the dough, spread it on the whole sheet leaving a 1-2 cm edge. Do the same with each ball of dough. On the last sheet, don't put jam anymore. After you have superimposed the 4 sheets of dough, place a glass in the middle of the sheet and cut the sheet first into 4 parts, then each quarter in half, and you will cut each slice in half again. 16 petals will result. You will grab 2 strips of dough with your hand and you will turn them twice: with your left hand you will turn to the left, and with your right hand you will turn to the right. Do the same until you twist all the strips. After you have finished twisting, take 2 strips, bring them closer, press their ends to glue them. You will get 8 petals.
Let the dough rise for 15 minutes. After the cake has risen, grease it with the egg yolk mixed with a tablespoon of water.
Put the cake in the preheated oven at 175 degrees C, and let it bake for about 30 minutes, until nicely browned.