Description
I bring to Your attention a very simple recipe for baking cake in Italian. This recipe bakes cakes Hector, and he's not bad advice, believe me! It's kind of an Italian panettone slightly adapted to our taste, and it has a classic decoration for the upcoming holiday. I highly recommend this recipe to novice hostess or those who are going to bake a cake for the first time! In the recipe all in a food processor or mixer with a dough, knead for a long time because the dough with your hands don't have to! Come, teach you how!
Ingredients
-
Yeast
8 g
-
Sugar
100 g
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Water
220 ml
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Lemon
1 piece
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Yogurt
120 ml
-
Salt
-
Yolk egg
2 piece
-
Butter
50 g
-
Flour
600 g
-
Vanilla essence
-
Raisins
1 handful
-
Cherry
1 handful
-
Powdered sugar
5 Tbsp
Cooking
So gather our ingredients and start to think about Rome... :) Remind that all ingredients should be at room temperature and in any case not from the fridge, yeast dough does not like temperature changes! In a large bowl or the bowl of a food processor combine the yeast, sugar and warm (40 degrees) water. Gently mix a wooden spatula and set aside for 20 minutes to start the yeast into action!
While prepare remaining ingredients: remove the zest from 1 lemon. Try to remove only the yellow colored part, as the bitter white layer and loose us absolutely nothing!
As soon as the "cap" in the yeast mixture appeared and grew - we take our mixer with attachments for mixing dough (or a curved blade for the food processor). Begin to mix all the ingredients in our sourdough: lemon zest, yogurt, a pinch of salt, the yolks, the softened butter. Now add 1 tbsp flour (don't forget to pre-sift!!!). Knead a very soft dough, which should gather into a ball! When we try it by hand - it should stick to your fingers! When we got all the flour, add the vanilla essence and a little bit of kneaded dough with a mixer (processor). Gently put the dough in a bigger bowl and cover with a clean linen towel. Remove in a warm, draft-free place for 1.5 hours.
The dough should increase in volume by 3-3. 5 times
Dry the raisins and dried cherries good coat in 1 tbsp of powdered sugar! This procedure we need to ensure that they are well distributed in the dough, and not huddled together in one pile. Spread the dough on a lightly covered flour surface and gently interfere with his raisins and cherries. If the dough is too sticky, then very little propylaeum it with flour.
Divide the dough into 2 parts and put into special molds, greased with butter. I have a split form for a cake with a diameter of 14 cm If You use other forms, then fill them at 1/3 of the height, the dough really expands!
Cover with a clean dry towel and leave our preparations for the proofing of approximately 1-1. 5 hours. During this time the dough should rise to the edges of the form!!! Now put them in a preheated 175 degree oven for 45-60 minutes depending on size of forms. Willingness to check the wooden torch to dry! The first 30 minutes of baking the oven do not open!!!
Вперше готувала паску. Дякую за хороший рецепт! Думала, не вийде з першого разу) Здивував набір інгредієнтів спочатку, боялась, що з такою кількістю яєць не вийде приготувати нормальну пасочку. А ні! Вийшло дуже красиво і смачно!
Вперше готувала паску. Дякую за хороший рецепт! Думала, не вийде з першого разу) Здивував набір інгредієнтів спочатку, боялась, що з такою кількістю яєць не вийде приготувати нормальну пасочку. А ні! Вийшло дуже красиво і смачно!
Вперше готувала паску. Дякую за хороший рецепт! Думала, не вийде з першого разу) Здивував набір інгредієнтів спочатку, боялась, що з такою кількістю яєць не вийде приготувати нормальну пасочку. А ні! Вийшло дуже красиво і смачно!
Вперше готувала паску. Дякую за хороший рецепт! Думала, не вийде з першого разу) Здивував набір інгредієнтів спочатку, боялась, що з такою кількістю яєць не вийде приготувати нормальну пасочку. А ні! Вийшло дуже красиво і смачно!
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