Peony cake

Preparation steps

• First, put the yeast with lukewarm water, sugar and 1 tablespoon of flour to add. let the dough rise [about 30min]
• We spread the dough on the work surface, gently mix it and divide it into two parts. From the first part we make 8 balls, which I cut around with scissors in 6 places and pressed a little in the middle [like a bun flower]
• Spread margarine on a sickle or baking tin [30cm] and arrange the flowers in a circle. [As in the picture]
• We roll out the other half of the dough into a crust which we coat with margarine [it can be grated if it is well cooled] I spread it by hand - about 50 g.
• Fold the crust on all sides [as for puff pastry] and leave for 5 minutes in the refrigerator.
• From this dough we make a crust, sprinkle flour if necessary. The crust should not be thin [7-8mm] and then we flatten all four sides with a pizza knife. With the same knife we ​​cut 2 square shapes of 20x20cm then 2 square shapes of 12x12cm and two of 7x7cm.
• We place the two largest ones on top of each other on the work surface, but in the opposite direction [as in the picture], we put the other two of 12 cm on them again, placed in the opposite direction, and finally the 2 smallest squares. in the middle =
• We put all the squares in the middle of the baking tin and maybe two by two. In the middle of the cake we put a small roll that we make from the rest when flattening the crust. Cover and leave for 20 minutes. Coat the cake with beaten egg with a little oil and sprinkle with sesame and poppy seeds as desired. We put small pieces of margarine on the surface of the flowers [5ogr]
• Bake in a preheated oven at 200c for about 15 minutes and then reduce to 180c and bake for another 30 minutes.