Gubadia with court

Gubadia with a court is the world famous Tartar cake, and our step-by-step recipe will help you cook it for a special occasion or just to pamper the Holy

Gubadia with court
Gubadia with court
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Time: 
480 min.
Portions: 
10 pers.
Complexity: 
It's hard
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 
Lunch
Dinner
Dessert
Banquet

Ingredients

  • 1,5 l kefir
  • 4 eggs
  • 150 gr of flour
  • < li itemprop="ingredients">5 tbsp. dry rice
  • 4 tbsp. sugar (+ 1 tsp for yeast)
  • 4-5 tablespoons butter
  • 3 tbsp. milk
  • 2 tbsp. pure water
  • 2 tbsp. a large raisin
  • 5 g of dry yeast

+ 100 g of flour and 50 g of butter for crumbs

Author: /

Recipe for cooking at home

  1. Kefir pour into a saucepan with non-stick bottom and put on a strong fire. After boiling, reduce the heat slightly and cook the court, continuously stirring with a spoon or a whisk, on medium (or slightly more than average) fire until the liquid boils off. When the whey is boiled, the grain of cottage cheese will change color and darken. In the finished court add sugar and 2 tsp. butter.
  2. Milk warm up to 40C (so that it was warm, but not hot), mix it with yeast and 1 tsp. Sahara. Leave the yeast spoon for 15-20 minutes in a warm place under a food film or towel to get it up. Flour sift through a sieve in a bowl and add the yeast gum, mix. Pour in water, melted butter (2 tablespoons) and mix.
  3. Drive in a raw egg and knead the dough with your hands. Leave the dough for half an hour warm, wrapped in a towel, or covered with a bowl. After that, knead the dough for 5 minutes and leave again for half an hour in the heat.
    Meanwhile, cook the rice until cooked in boiling salted water for half an hour and recline in a colander. Raisins pour hot water and leave for half an hour. Three eggs filled with cold water and put on fire, cook for about 10 minutes with a weak boil and cool in cold water.
  4. divide the dough into two parts 1: 2. Most of the roll out, put in a baking dish, flatten on the bottom of the mold and form the sides of the dough. Put a layer of cooled rice.
  5. Cover the rice with a court.
  6. Put on top of the court grated boiled eggs and raisins, dried on a napkin and pour with melted butter (1 tablespoon). A smaller part roll out a rolling pin on the diameter of the baking dish, cover the filling. Connect in a circle the edges of the cake sides with the upper circle of the dough and trowel. Puncture with a fork surface gubadiya and smear 2 tablespoons. melted butter.
  7. Grind the flour with butter and fork, if desired, add 1-2 tablespoons. Sahara. Evenly sprinkle the gubadia with the crust received and send the cake to the oven heated up to 180 C.
  8. Gubadia is baked with a court about an hour and a half. Remove the form from the oven, cover with a towel and leave for 10-15 minutes. Ready cake can be served both hot and cold. Bon appetit!
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