4 Tatar Cake: Chak Chak

Tatar Cake: Chak Chak

Posted on November 23, 2012 by team


Chak chak is a popular Tatar sweet cake. It is easy to make and no many products are needed for this.

We take five chicken eggs, half a kilogram of wheat flour, one tablespoon of cognac, 700 ml of vegetable oil, one glass and a half of honey, one third glass of sugar and one hour and a half of free time.

The eggs must be beaten up.

Then we need to add cognac which will give a nice aroma to the cake. Cognac may be replaced with any strong alcoholic drink.

The flour is added in the mixture of the eggs and cognac. All this should be stirred thoroughly to avoid lumps.

The dough should be mixed well. More flour is to be added in the process. The dough must be a bot softer than you make for dumplings.

Then separate portions of an egg size and roll them out.

The resulted long parts of the dough should lie for five or ten minutes aside. Then cut them into little segments. Remember that their size will increase two or three times when combined with the oil.

Then take a pot with a thick bottom and put it on the fire. Add the vegetable oil and heat it. You can also add a little piece of dough, it should start crackling and its size should grow.

Make the fire stronger and start frying the dough pieces in small portions.

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4 Responses to “Tatar Cake: Chak Chak”

  1. Daniele says:

    Also in Italy there’s the same cake: in Naples they called this dish “struffoli”.

  2. Anastasis says:

    Miam miam….
    In Greece a bigger one,with honey is called lukumas.

  3. Thinking is great says:

    Looks good! Have to try this at home. Thanks!

  4. Abdul.Libya says:

    It is very sweet, in Libya we call it the judge’s sweet.

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