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Perekladenets

Perekladanets in Ukrainian cuisine usually means dessert, which is a cake of many cakes smeared with different fillings. In general, the word "perekladanets "or sandwich cake was used for multi-layered closed sandwiches, popular in Ukrainian, Polish and Swedish cuisines. Sweet perekladanets are most often prepared with nut, poppy seed filling or jam.

Ingredients

Dough:

Flour - 1 kg,
Sour cream or kefir - 1 cup,
Yeast - 100 g,
Milk - 2 tablespoons,
Sugar - 200 g,
Ghee or margarine - 1 cup,
10 Yolks,
Salt - half a teaspoon,
Peel half a lemon,
Vanillin

Nut filling:

Ground walnuts - 100 g,
Sugar - 150 g,
1 Egg white,
Coffee - half a cup,
Vanillin.

Poppy filling:

Poppy - 300 g,
Sugar - 150 g,
2 Egg whites,
Semolina - 2 tablespoons,
Jam without syrup - 500 g,
Peel of a half a lemon.

Fudge:

Sugar - 200 g,
Water - half a glass,
Vinegar - 1 teaspoon,
Butter - 1 teaspoon,
Rum or lemon essence.

The cooking process

Heat the milk and dissolve the yeast in it with one tablespoon of sugar. Leave the mixture to ferment.
Pure the diluted yeast into the flour. Beat the yolks with the sugar and add them to the bowl with the flour along with the sour cream or kefir, melted butter, salt, lemon zest or vanilla. Knead the dough until bubbles appear. Then cover and leave it to get ready in a warm place.
When the dough is ready, re-mix it on a floured surface, divide it into four and roll out four cakes: 2 thicker for bottom and top, and 2 thinner for middle levels.
Preparation of nut filling. Grind nuts, add sugar and vanilla, pour coffee. Stir to the consistency of thick sour cream.
Preparation of poppy filling. Steam the poppy in warm water, grind, mix with sugar, semolina, lemon zest, protein.
Put the jam in a colander to drain excess liquid.
Grease the baking paper with oil and put the first cake on it, beaten with a fork. Grease it with poppy seed filling. Put the second cake on top, also pricking it with a fork, and cover with nut filling. Coat the third cake with jam and cover with the last cake, pricking it.
Leave the translator covered to come up. Smear the cake with protein and bake in the oven for 45 minutes at a temperature of 210 - 220 degrees.
Preparation of fudge. Pour the sugar into a saucepan, pour vinegar and hot water. Cook until thickened to the consistency of syrup. Remove from heat, add oil and grind with a spoon until the mass becomes white and homogeneous. At the end add a few drops of essence.
Ready to cool, remove from the baking sheet, carefully turn over and decorate with fondant.