Saturday, February 6, 2016

Strawberry Cake Bars (Tertiy Perog)

Strawberry Cake Bars
(Tertiy Perog)




1 stick of margarine
1/2 cup sugar
1 egg room temperature
1/2 tsp baking soda
1/2 tsp vinegar
2 cups + 2 Tbsp flour
1 cup of strawberry jam 
powder sugar for sifting




Using a paddle attachment cream the butter, sugar,
 and egg until nice and smooth


Activate the baking soda using the vinegar.
Mix quickly after adding together.


Add the flour and baking soda mixture and mix 
on medium speed until well incorporated


Scrape the sides of the bowl and form into a ball
place into a bag or wrap with plastic wrap and place into 
the freezer for about 20-30 minutes.


Meanwhile line a baking pan with parchment paper.


After the 20-30 min take the dough out of the freezer and 
split the dough. Take about 1/4 of the dough and put back 
into the freezer and leave it in for 1 hour. 
This will be your shredded top.


Start rolling out the dough and transfer onto the baking pan.
If you have trouble transferring the dough, spread it out
onto the parchment paper with your hands.
Or roll the dough on the parchment paper and transfer 
it straight to the baking pan


Spread the jam on top of the dough make sure 
you  have a thick layer of the jam so the
 bars wont  be dry 


Take out the dough out of the freezer and 
shred the dough on top of the jam


Place into the over at 350 F for 25-30 minutes 
or until you have a golden top


I trimmed off the sides


Sprinkle some powdered sugar over the cake bars 
and they are ready to eat!

   

Enjoy!
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