How to make a cake with blueberry jam

Jam tarts are easy to prepare and rich taste. Try to cook home-made cake with blueberry jam - it is better to make dough, decorating bars and sour cream. Properly cooked pastries are delicious warm and cold.

Yeast dough: basic recipe

For rich yeast cake with blueberry jam you will need:

- 1 Cup of milk;
- 15 g of dry yeast;
- 3 cups whole wheat flour;
- 2 eggs;
- 1 tablespoon of sugar;
- 30 g melted butter;
- 0,25 teaspoon salt.

For the filling:
- 400 g thick blueberry jam;
- 1 Cup sour cream;
- 1 tablespoon of sugar;
- 1 egg for lubrication.

Before mixing the flour must be sifted, then the dough will be airy and fluffy.

Heat the milk and pour it into a large bowl or pan. Add the sugar and dry yeast, stir and let the yeast mixture stand a quarter of an hour. Then add salt, melted butter and lightly beaten eggs. Portions stir in the flour and knead the dough. Gather it into a ball, place it in the heated pan and cover with a towel. Put the dough into heat for 1.5 hours.

When the dough has risen, put it down with a spoon and allow it again to rise. Then lay the dough on a Board sprinkled with flour.

How to make a beautiful sweet cake

Divide pastry into two unequal parts. Great will be the basis for the pie, and the smaller you can make the bumpers and the grille. On floured Board roll out the dough into the reservoir. Place it on a baking sheet, greased. Grease the cake with jam - it should be fairly thick. Do not skimp on the filling. To cake turned out delicious, it is important to observe a proper proportion between dough and jam.

To jam is not leaking out on a baking sheet, sprinkle a layer of dough with potato starch and only after that spread the stuffing.

A smaller part of the dough roll out and cut with a knife into narrow strips. You can make them curly if you use the special round knife to create the scallops. Lay the strips on the cake in the form of the grille and bumpers. Whisk the egg and brush over the bars - this will give the cake an appetizing appearance.

If you don't have pinking knife, make strips on the frequent parallel incisions with the help of kitchen scissors.

Leave the cake for proofing for 15-20 minutes. Then place it in the oven, preheated to 180oC. Bake the product until Golden brown. If the cake flushed, but the bottom is still moist, move the pan to the lower level of the oven.

The finished product is neatly put on a wooden Board and cover with a linen towel. Hot pastry needs to rest for half an hour. Then cut the blueberry pie into small square or diamond shaped pieces and serve with tea.

So the pie became more tender after baking and cooling it is possible to grease with sour cream, whipped with sugar. This "napkin" makes cakes more tender, keeps the cake soft and fresh.