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Prăjitură cu smântână, vișine, zmeură sau alte fructe după rețeta de lichiu a bunicii Savori Urbane
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Jul 4, 2025
Am creat această prăjitură tip lichiu cu vișine, zmeură și cremă de smântână cu ocazia Festivalului de Jazz Sibiu din 2017. Am fost atunci invitată să gătesc,4 zile la rând, în Piața Sfatului și am avut marea bucurie de a mă întâlni cu mulți fani Savori Urbane. Vă las aici rețeta publicată pe blog + mai multe poze: https://savoriurbane.com/prajitura-cu-visine-zmeura-sau-afine-dupa-reteta-de-lichiu-a-bunicii/ Prăjitura aceasta este adaptată după rețeta străbunicii mele Buia din Sibiu: are un aluat dospit subțire, o cremă de smântână acrișoară cu vanilie și multe fructe de sezon. Se poate face și cu fructe congelate! INGREDIENTE (pt. o tavă de 30x40 cm) **ALUAT 350 g făină 80 g unt topit 150-175 ml lapte cald 1 ou 7 g drojdie uscată sau 20 g proaspătă 50 g zahăr 1 plic zahăr vanilat coajă rasă de lămâie sare ***CREMA 500 g smântână groasă, acrișoară (cu 24% grăsime) 250 g zahăr 2 plicuri zahăr vanilat 5 ouă ***ÎN PLUS
View Video Transcript
0:00
Ciao, dears, I'm Ona from Sivori Urbane and look how good I am waiting for you today
0:06
A pie similar to the Sibiu Lichu with sour cream, vanilla cream, cherries and raspberry berries
0:14
It's that good. This is traditionally made with plums, but now I wanted to show you how I made
0:19
it a few years ago at the Sibiu Jazz Festival, where I cooked live and I thought of making this
0:24
combination of cherries and raspberries and it was a fantastic success. If you bake a lot
0:29
of trays, then it has fluffy dough underneath. And this cream that is a little browned at the
0:35
edges. Something of a dream. No, see how I did it. But let's see what we used to prepare this
0:43
wonder of a cake or pie, which I told you was inspired by the Sibiu Lichu recipe that my
0:48
great-grandmother used to make. The Lichu is the adaptation of the Saxon H-clash cake. That's how
0:54
the classic hand clash was made. I'll leave you the recipe. It's just with yeast dough and spread
1:00
on top with cream, with egg yolks and sprinkle sugar and that's how it's baked. But the Romanians
1:08
took over and make the liqueur in Sibiu. Also on yeast dough, thin, with a cream of grey and milk
1:13
mixed with cream and what? With plum halves. That's the liqueur with plum. Look how good it looks. I
1:19
also have a very nice version, tutti frutti. Liqueur of all fruits. That's how I make it in July
1:25
August when I have peaches and nectarines, and a few cherries come out. I put slices of pear
1:29
raspberries, all sorts of things on it. But now I'm making the version with which, as they say
1:36
I broke the market's mouth a long time ago. I think in 2017 or 18 I went to the Sibiu Jazz
1:42
Festival for three days and there, in the council square, I cook live for three days and every day
1:47
I made a menu with two dishes. In my mind, one day I made pancakes, it seemed like they were also
1:55
with cheese and crepes with. Another day I made about six trays of these sour cream, sour cherry
2:01
and raspberry liqueurs, my creation. And on the last day I made papanassi on a tray. You know how
2:07
delicious they are, I'll leave you the recipe so you can see how delicious some papanassi can be
2:11
made on a tray in the oven. And now, returning to this good liqueur, the combination of sour
2:17
cherry and raspberry is sensational. I have 1 kilogram of fruit in total, of which 800 grams
2:22
are sour cherries and 200 grams are raspberries. You can add sour cherries and cherries. In addition
2:27
to sour cherries, you can also throw in a handful of black currants or blueberries, whatever you
2:32
have on hand. You see that the raspberries are frozen, that's how it is. I didn't have fresh ones
2:37
but the cherries were picked from my cherry tree in the garden. They are weighed now after I cleaned them of the stones, I put them in a strainer
2:47
I've already got flies here, because at lunch I picked them, I pitted them, because that's what my
2:52
great-grandmother used to say, that she pitted cherries and put them in a strainer and I've got
2:56
flies like this called vinegar flies, but it's probably melanogaster, they'll disappear after
3:01
I get the cherries out of here. And then let's get to the dough. This yeast dough, which also has a
3:10
lot of butter in it, is similar to the one from Damon Capiche or Nisa Says Cake, Capricial Doe
3:16
That one has apricots and such a large layer of meringue that remains crispy after baking
3:24
Make that one too. And then we use this dough all summer for various fruitcakes
3:30
350 grams of flour, as if it were for a sponge cake
3:38
Then 80 grams of melted butter that has cooled to room temperature
3:43
About 150 milliliters of milk. I have about 180 here as a precaution and I heated it up so we can see depending on
3:50
the flour. Grated zest from half a lemon, 50 grams of sugar and a sachet of bourbon vanilla sugar
3:57
a whole egg, 7 grams of dry yeast or about 20 grams of fresh yeast and the indispensable
4:03
pinch of salt. That's the dough. The topping will be made of a cream made from 500 grams of heavy cream
4:12
Yes, it's like the one for Papanasi or Sirmala. Mine is 24% sour, in which I will put 250 grams of sugar, 2 sachets of vanilla sugar
4:23
and 5 whole eggs. And as I said, about 1 kg of fruit
4:28
It's not wrong if it's 1 kg 200 of fruit. You can just as well do it with 800 grams of fruit, because you put them more sparsely
4:35
The tray that I will use is the largest in the oven, 30 40ths, respectively 33 40 seconds
4:40
The trays are about like this. We start with the dough, because it's yeast dough and it needs an hour of fermentation time
4:47
So we let the dough go In the bowl of the food processor I put the flour to make a depression in the middle The sugar and vanilla the milk
5:01
I'll leave a reserve, like 20 milliliters, because I told you I warmed it up more
5:10
Mix gently. The milk should be warm, but not hot, so as not to stop the yeast that I sprinkle here
5:18
And I leave everything still for about 5 minutes. I make sure that the yeast is well moistened, well covered in milk, and I leave it alone
5:29
for 5 minutes to activate. And then we add the egg, butter, lemon zest and knead, and salt, of course
5:38
Oh, look how well the yeast has started working. And then I add the egg, salt like the world wants, the grated lemon zest twice, because
5:51
sweet yeast without grated lemon zest is not what you need. And vanilla, why not, I already have it here
6:03
I add the melted butter after I knead it for the first time
6:10
So I equip my food processor with the dough hook and start kneading and after about 2
6:14
I start adding the butter. Low speed, say 2 out of 10. Average now until everything is homogenized
6:31
I knew I had very good quality flour and it still requires milk. You start with 150 ml and see if 180, maybe even 200 or more is needed
6:45
You need a little more milk. If it's low-fat flour, it's perfect
6:52
The dough is quite soft, but it's still starting to come off the sides of the bowl
6:58
It's not like a dough. Dense. It's rather soft and I start adding 2 tablespoons
7:04
of butter at a time and let it incorporate. All this kneading takes about 5 minutes in
7:10
total with food processors or about 7 to 8 minutes by hand. You can also work with a
7:16
wooden spoon at the beginning if the dough is softer. And I keep adding butter until I add it all
7:26
No, look how much flour it is. I've incorporated all the butter. That's it
7:34
This is what it looks like
7:44
Now I clean the walls of the bowl well so that one don't have any dough left on the
7:48
walls because that dries and then falls back into the dough. I gather it in the middle like this
7:57
I cover the bowl with a clean shower cap that I only use for this kind of thing
8:02
And I wait for it to double in volume. Depending on the ambient temperature, the leavening can take 30 minutes, 45 or an hour
8:10
It has to rise well. Look how nice it turned out on the baking sheet
8:16
It's also nice. Look, it took about 40 minutes, 45 for me
8:22
I preheated the oven to 180 degrees. My large oven tray is 33 40 seconds with baking paper
8:31
And now some options. If the dough is, let's say, denser, you can turn it out onto a floured surface, flatten
8:40
it with a rolling pin and then move it onto the paper
8:44
But I make it directly here in the pan with my hands, because that's how I do it and I
8:48
know that my dough is soft. And you can see that it spreads very easily in the pan
8:55
Look at the love of it. How great grandmother Booyah taught us to speak nicely to Levens, you say, come on, how
9:03
beautiful you are. Dough. She used to make string cake, that's how we make it
9:12
That traditional braided string cake with poppy seeds, walnuts, not cottage cheese
9:19
Look how nice the three rolls look. Don't be a string cake
9:23
And look like this, it doesn't even stick to my hands. I go from close to close and spread it over the entire surface of the baking paper and
9:35
it being leavened dough will rise and fill the entire tray Like this We don have to climb the edges with it Simply with our palms
9:53
We guide it where we want, in all corners, so that it is in an even layer
9:59
No, and that's about it. You can also put the baking paper on the table and roll it
10:06
out with the rolling pin directly on it, to roll out the sheet as you like. Look like this. It
10:12
shouldn't have thick edges, because we don't care. It should be the same thickness pretty much
10:17
everywhere. So if we see that it's thick, we push it further where it's not thick. I cover it with a
10:22
towel and set it aside until I make the cream. Look like this. I put it here. I don't need that
10:32
anymore. We make the cream. I'll make the cream with the tea. In the cream I put the vanilla
10:40
the 2 sachets, the sugar, and the eggs so you don't get emotional, you can break them separately
10:50
Look, do a test, in case one of them is spoiled and then you spoil the whole cream
11:02
Fresh apples from today and the indispensable pinch of salt. A little is needed to intensify the flavors and balance the taste
11:15
With a whisk, I carefully homogenize everything. This is a variant I thought up for this cream so that you know that the sashis also make
11:26
it like this, but only with yolks, not whole ones. Or I spread the cream directly on the dough and on top with my hand
11:37
I actually smear it with yolk. It makes a kind of crust
11:42
I'm not really a fan of that stuff, but I've only seen how it's made at the crematorium
11:46
and at the Raisinari, like my grandparents from Sibiu, right from Sibiu
11:52
And then I went to visit family friends who had a vacation home there, because I don't have relatives in the countryside
11:58
in Sibiu here in Arad I have in the Rataloui vineyard. No, I've seen how they're made all the time and the truth is that the best
12:07
Lichu clash from the wood-fired oven has that flavor and it's usually made after the bread is
12:12
baked and you take that residual heat from the oven then you put some trays of these lichu hankleser
12:19
Excellent. No, that's the cream. I don't have anything else to do with it
12:26
My oven has preheated. The sugar will dissolve on its own. It's already partially dissolved. I don't need the whisk anymore. We have to let the dough sit at
12:37
this stage for about 15 minutes. So we don't pour the cream right away. 50 minutes will have passed
12:43
still 10. We leave it to rise under the towel and then pour the cream, distribute the fruit and put
12:48
it in the oven. And I'll tell you the times and temperatures. No, let's see what it does to us
12:57
Very good. We'll arrange it now so that it relaxes. I can get it all over the place
13:07
And now comes the cream, which is fluid. I'll simply pour it and then I'll run it with a spatula all over the place
13:24
I try not to let it go under the baking paper as much as possible, to stay within its limits
13:34
self leveling, it settles on its own. Look how much juice I left the cherries
13:42
But it's good to drink. It's fresh cherry juice, basically. And now look like this everywhere
13:50
First cherries and then here and there because I found a stone
13:56
Here and there we come with raspberries
14:06
How good it smells! Now that you want a trick. After the cherries have drained, we put them in a small cake, in a bowl and sprinkle them
14:14
with a little almond amaretto liqueur, like this, with 2 tablespoons of liqueur
14:21
Like this. Then we leave them there for about half an hour to soak up the large almond flavor of
14:27
the liqueur. And that the alcohol in the baking so it not a problem for children but the flavor remains in the cherries It better That why if I make it only with cherries if I make it with raspberries I don put amaretto Let go with the raspberries
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They've also thawed in the meantime. It's not wrong to put them frozen too
14:55
That's such a great flavor. I find it right there. In each slice you catch at least one raspberry that tastes very good
15:04
Then at the jazz festival I think we sprinkled black currants or blueberries
15:09
I don't remember what they were, something. The box was frozen and I put some of those in too
15:15
No, why can't you make one only with berries forest if you want a cake like this
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Don't shorten them, they are a strainer, but I try not to put their juice
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I put them like this, piece by piece all over. I'm done with them too
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I can also put the raspberry syrup in there. I wash my hands and we go to the oven
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20 minutes at 180 degrees heat up and down, ventilation or medium to high on gas
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Then I reduce to 170 and leave for another 20-25 minutes. After about half an hour I can turn the tray
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See you with the baked pie. Tata! Look how delicious the cake is and how it shakes
16:06
As I told you, 20 minutes at 180 and another 20 to 22 at 170. Perfect
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Look how the steam comes out, the aromas, the raspberry is clearly felt
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We need to wait a little longer. Look how delicious the cream has browned on here. Superb
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I can't wait to eat it so I can taste it. But we have to leave it for a bit because if I cut it now it flows
16:30
I'm telling you exactly like liqueur. This is good after it cools down
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We eat it like that at room temperature and then put it in the fridge
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When you can keep it out like that with cream and then from tomorrow onwards when it's cold
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it hurts. Not a single slice of this cold from the fridge in the summer is superb
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No, I'll come back with it when it's cooler. Let's cut it
16:55
This is warm. It's barely been half an hour here. I feel like you're still heating the fruit
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Let's try to cut a piece. This cuts well when it's cold, of course
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Let's cut a little corner from here so we don't ruin too much of the cake
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Look how fluffy it is. Look how the cherries still fall off it while it's warm
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Yes, it's that good. And these caramelized parts are crazy. Look here perfectly baked and at the bottom and that leavened dough baked very well
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God, how good it is! Like a cream, especially when with raspberries
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And that sour one, the raspberries are aromatic. Whoever feels the need can put sugar, powder, vanilla on top, but I say it's okay
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as it is. Look here. Superb. What a treat you should make too. I can't describe these layers to
18:06
you. It took. It's very thin, but it's fluffy. And this cream that is coagulated with cream with eggs
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vanilla, sugar, it's crazy to make. Look in the description of the video, where it says more
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because there's also the traditional Sibiu liqueur, the one with cream of gray and milk
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with plums. Then I have another liqueur, also my invention, tutti frutti, with lots of fruit
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And we also have the Saxon Hankles, the one that is only with cream. Wow, how good that is too
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And with vanilla, with eggs, with sugar, with everything you need. More cherry cakes
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I'll leave you there to find links to recipes. Of course, the simplest cake is the fluffy cherry
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cake. Here we have a video. Millions of readers are making it. I've been making it every year
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since 2014 on the blog. No baking powder and it comes out admirably every time
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I have this combination of cherry and raspberry in my cherry and raspberry jam
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I just published the video. It's extraordinarily refined. Make that one too
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Dear ones, appreciate my work. Give me a like, subscribe for free to Savory Urbane and share my
19:21
recipes so I can show you more, ever better ones. I look forward to seeing you again next time
19:28
Kisses. Ciao
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