Despite the commonplace name, jam pies are included in the list of classic pastry.
Yielding to nostalgia, Alena Spirina baked the legendary “Moscow” cake — according to a Soviet recipe approved by GOST.
The most vivid and famous example of a pie with jam is a cake from Linz (Linzertorte), the first written recipe of which was discovered more than 300 years ago.
Since then, all Austrian pastry chefs and housewives bake this semi-open round cake with raspberry or currant jam.
Although for linzer pie always mix shortbread dough, its recipes are significantly different. Depending on the amount of oil and liquid, the dough can be crumbly, and almost cupcake. Moreover, it is flavored with almonds or hazelnuts, cinnamon and lemon zest, and even cocoa appears in modern recipes.
You will be in Austria — by all means try or find a reliable recipe and bake it yourself, it’s easy.
Another, simpler, but no less tasty cake with jam is very much loved in Emilia Romagna. When I tried to find out the recipe, a local friend shrugged her shoulders with surprise. “It’s just a pincer (Pinza), everyone knows how to do it. ” This roll of sweet pastry has a second name — benzene (Bensone).
In Bologna, a special blend of cherry jam, raisins and anise liqueur spoons is made especially for the filling of this cake, or instead of this filling they put jam from pears, apples and plums.
They serve benzone most often for breakfast, along with a glass of milk, hence another name — the Bolognese bread for breakfast.
In Russian cuisine, jam pies also have a place. They baked them most often from yeast dough, lean or rich.
In the book of Pelagia Pavlovna Aleksandrova-Ignatieva, you can find a lean dough cake with prunes. For the filling, prune is boiled with sugar and grated orange zest almost to the state of jam, and then rubbed through a sieve.
A note to the recipe says that «the same pie can be made with cranberry or some other jam.»
My peers and older people remember the cake «Moscow», it was sold in the cooking departments. Baked in accordance with GOST, it was a solid cake in the measure of rich yeast dough, smeared with jam, on top of which a grid of dough strips was made. The recipe of the “same” cake is in the textbook “Technology of preparation of flour confectionery products” edited by N.G.
Buteikis and A.A. Zhukov. According to him, I baked a cake with jam, slightly rounding the numbers, replacing margarine with butter and increasing the amount of jam from 33 to 233 grams, the last 33 grams turned out to be superfluous: they spread outside the cake and burned …
1 pie with a diameter of 26-28 cm
What do you need:
- 550 g flour baking top grade
- 200 g of thick jam (cherry, currant or apple)
- 16 g of pressed yeast
- 35 g sugar
- 240 g of water
- 30 g butter
- 30 g eggs (1 yolk + some protein or beaten egg by weight, the rest is used to lubricate the cake)
- 5 g of fine salt
What to do:
Melt the butter and leave it to cool.
Measure out all other ingredients for the dough.
In a small bowl, rub the pressed yeast with sugar until it turns into a paste.
Add 1 tablespoon of flour from the measured amount and gradually pour in all the water, stir.
Cover the bowl with foil and leave for 15 minutes.
Pour the flour into a large bowl. Pour the yeast mixture into it, add the egg, sugar, salt and start mixing the dough with a fork or hand.
When almost all the flour is well moistened, add butter to the dough and continue kneading the dough.
Put the dough on the work surface.
Start kneading the base of the palm, turning, stretching and folding the dough.
If the dough is very sticky, sprinkle it with a small amount of flour, but try to add it as little as possible, literally sprinkle the dough.
The less flour you add, the softer the baked dough will be.
Knead the dough until it becomes smooth, elastic, “alive”. Stretch the dough in length and fold in three.
Roll the dough into a bowl.
Pour some vegetable oil into a large clean bowl, put a ball of dough into it, turn it so that the surface of the bowl is covered with a thin layer of oil.
Tighten the bowl with foil and allow the dough to double in volume, approximately 1 hour.
Put the dough on the table and knead briefly, removing carbon dioxide. Return the dough to the bowl and let it rise again.
It will take 40 — 60 minutes.
Separate about a quarter of the dough.
Roll most of the dough into a circle with a diameter of 26-28 cm.
Roll the smaller one into a layer 5 mm thick and cut into strips 7-8 mm wide.
Preheat oven to 180 C.
Cover the baking sheet with baking paper and put the dough circle on it.
Grease the dough with jam, put the dough strips on it, forming a grate. Lay the strips around the perimeter of the cake to form a rim.
Cover the cake with foil and leave for 20-25 minutes. Check your baking readiness: gently but surely, press the dough with your index finger. If the hole dries out, but not too quickly, you can put it in the oven (if it “jumps out” — wait 5-7 minutes and check again; if the hole does not recover, immediately put it in the oven, otherwise the dough will completely stand and not rise during baking).
Grease the cake with the remaining egg (or protein mixed with a spoonful of milk), put in the oven and bake for 30-35 minutes.
Cool the cake on a wire rack to room temperature.
Serve with tea or milk.