Coffee cake with pearl barley and pickles
A coffee cake with pearl barley and pickles is very simple and tasty recipe. Loose dough with rye aroma and brackish-sourish filling.
- Barley porridge - 2 cups
- Onions - 2 pcs
- Pickles - 3 pieces
- Flour - 160 g
- Baking powder - 1 tsp
- Salt - ½ tsp
- Ground coffee - 1 tsp
- Oil - 4 tbsp
- Water - 100 mL
- Sour cream - 1 tbsp
- Eggs - 2 pcs
Preparation. Coffee cake with pearl barley and pickles
Ground coffee brew with hot water.
Filling. Onions cut into cubes, fry until transparent. On a coarse grater grate pickles, to shift them in cheesecloth and squeeze out the excess moisture, add to the onions to brown. Then pour the finished barley porridge and a little warm. Eggs, mix with sour cream and connect with cooled filling.
Sift the flour, mix with salt, baking powder and butter. A double layer of cheesecloth, strain the coffee. Coffee is often added to the dry mix and knead the dough. The finished dough should not stick to hands.
Roll out the dough in a layer on a parchment, put the stuffing, not reaching 3 cm to the edge. Pinch edges every 3 cm, so that the dough does not open and the stuffing does not fall out. Put cake on a baking sheet and bake for 20 minutes at 200 degrees.
Ready pie cut into pieces a la carte, garnish with sprigs of fresh herbs.