Poppy nut cakes

1 serving


Boil two eggs hard-boiled, cool, peel from the shell, separate the yolks and rub them into a paste. Sift the flour into a bowl, add the goose fat, raw eggs and ground boiled yolks, sugar dissolved in a small amount of warm water yeast and white wine, knead the dough and leave it for 1 hour to rise. After that, divide the dough into pieces, roll each of them into a cake 2-3 mm thick, fill with filling and wrap, giving the cakes an elongated shape. Make transverse recesses on the surface of the products with your index finger, place cakes on a baking sheet, lubricate with yolk, put in a preheated oven and bake until they brown.