Nevsky pie from Ekaterina Ermilina

Recipe cuisine: Russian
Cooking time: 220 h
Servings: 10-12
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Cooking

Step 1

For the dough, add sugar, vanilla sugar, yolks, melted butter and yeast to milk heated to 36–38 ° C. Mix thoroughly.

Step 2

Pour in the sifted flour and knead a homogeneous, loose dough. Put it in a large round pie dish, cover and leave in a warm place to rise for 2 hours.

Step 3

Preheat the oven to 180 ° C, put the cake in the oven for 40 minutes. Then cool.

Step 4

For impregnation, mix sugar with 200 g of water, put on fire and cook until the sugar is completely dissolved. Pour in brandy, remove from heat, cool.

Step 5

For the cream, soften the butter, beat until fluffy, gradually adding condensed milk and adding vanilla sugar. Add slightly warmed cognac and stir.

Step 6

Melt chocolate in hot milk, cool, then stir in butter and honey.

Step 7

Cut the cooled cake in half and soak both sides with frosting. Spread the bottom part with cream, lay the top one, pour over the resulting icing and serve.

Ingredients

450 g flour
150 ml milk
50 g sugar
1 st. l. vanilla sugar
3 yolks
50 g butter
20 g powdered sugar
20 g fresh or 10 g dry yeast
powdered sugar
100 g of chocolate
4 tbsp. milk
30 gr vegetable oil
4 Art. Teddy bear
100 g condensed milk
100 g butter
1 tsp vanilla sugar
10 g cognac
200 g sugar
20 g cognac

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