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Grandpa's Mustache

Grandpa's Mustache

Name: RECIPEPT: Biscuits: grandpa's moustache - BAM Become A Master
Total time: 1 h 30 min
Ingredients: 130 g pungent flour; 150 g plain flour; 80 ml warm milk; 60 g crystal sugar; 100 g melted and cooled butter; 2 egg yolks (size class M); finely grated peel of one organic lemon; 4 g dry yeast; 50 g sour cream; 6 tablespoons cherry jam; 4 tablespoons ground walnuts; 2 egg whites; 120 g ground walnuts; 50 g granulated sugar; 1 packet rum sugar

(1)

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 15

Grandpa's mustache is a great cake with a funny name, because at first glance, due to its shape, it really resembles a mustache. The cake consists of yeast dough, jam and a walnut filling with egg whites. You can use any jam – this time I opted for a sour cherry jam, which turned out great. For the filling, walnuts can be replaced by poppy seeds, hazelnuts or cacao. The cake is easy to prepare, and there will be more than enough for everybody. The recipe makes two "loaves" and a 34 x 20 cm baking tin. If you want it to be bigger, double the ingredients and use a bigger baking tray.

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Ingredients:

For dough:

130 g pungent flour
150 g plain flour
80 ml warm milk
60 g crystal sugar
100 g melted and cooled butter
2 egg yolks (size class M)
finely grated peel of one organic lemon
4 g dry yeast
50 g sour cream

FILLING:

6 tablespoons cherry jam
4 tablespoons ground walnuts
2 egg whites
120 g ground walnuts
50 g granulated sugar
1 packet rum sugar

Instructions:

preparation procedure:

Preheat the oven to 170°C. Mix the dry ingredients and add the wet ingredients. Stir to combine. Sprinkle a few tablespoons of coarse flour on the counter, put the dough on it and knead it well with your hands. Divide the dough into two equal parts.

Roll out the dough ball on baking paper into a rectangle, 1 mm to 1,5 mm thick. Spread 3 tablespoons of jam over it and sprinkle with 2 tablespoons of ground walnuts. Roll the dough lengthways on both sides towards the centre, leaving a 3 cm gap. Use baking paper to help the dough to roll. Once the dough has been rolled, transfer it and the paper to the baking tray and cut off the top of the paper on both sides. Repeat the same process with the other part of the dough and cover the ''loaves'' to let them rise in a warm place until the filling is ready.

Whisk the egg whites with the sugar until thick and stiff. Fold in the ground walnuts with a spatula. Transfer the filling into a piping bag and pipe into the empty space in the centre. Slide the baking tray into the oven and bake for about 30-35 minutes.

Sprinkle the cooled pastry with icing sugar and cut into slices as wide as you like.

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