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Whole grain Easter cake
Easter is coming! For the first time I am trying my Easter cake!
The persimmon season begins!
The finished dough - add oil to the hot water, sweetener and add to the dry ingredients while stirring and mix the dough that does not stick to your hands. Put in the refrigerator for 20 minutes.
Remove the dough from the refrigerator and divide into 2 parts. Roll out 2 pallets.
In the middle of each side is put 1/2 cottage cheese mixed with egg white and sweetener.
Arrange 1/2 of the persimmon slices on top, leaving the edge free so that it can then be folded.
Fold the edges of the dough. The edges can be smeared with egg yolk.
Put in the oven and bake ready for ~ 25 minutes at 175-180 degrees.
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Finished product weight 860
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Easter is coming! For the first time I am trying my Easter cake!
Something so delicious hasn't been enjoyed in a long time!
And the days when, well, you don't want to cook anything at all…
A gentle, delicious dessert to pamper yourself and your loved ones on holiday.
