Cake according to an ancient recipe

Description

For me, this cake is a godsend! Messing with the dough was a pleasure... the recipe since 1901:) Perfectly preserved!)) Compose and Narada...))

Ingredients

Flour

200 g
Yeast

5 g
Milk

125 ml
Butter

20 g
Chicken egg

1 piece
Cinnamon
Cardamom
Sugar

40 g
Raisins

30 g
Candied

50 g
Salt
Egg white

1 piece
Powdered sugar

230 g

Cooking

Measure out half (100g) of flour. Warm milk mixed with yeast.

Pour in the flour dissolved in the milk yeast. Stir, cover with a cloth and leave for 30-40 minutes.

Measure out the butter, leave at room temperature. The egg divided into whites and yolks. Raisins wash, dry. Candied fruit chopped, add to raisins. Add 1-2 tbsp of flour, some cinnamon and stir

Here's hat we have:)

In a bowl with yeast mixture add the butter, egg yolk, sugar, remaining flour, salt, spices. Knead the dough well (5-6 minutes in a stationary mixer). The dough to gather into a ball, put in oiled bowl, cover with a cloth and leave for 1 hour

The dough rise:)

Whipping protein. Stir the dough with candied fruits and whipped protein. As needed to grease hands (if hand kneading) or a bowl of vegetable oil, as dough will be quite sticky.

Place the dough in a bowl again, cover with a cloth and leave for 1 hour.

Then to shift in greased with butter form and let rise again.

All perfectly rose:)

Then put in a preheated 100 degree oven, bake for 10 minutes. Then increase the temperature to 180 degrees and bake another 40 minutes. If the cake will be very brown on top, cover with foil. The willingness of the cake can be determined by means of the wooden stick: if it comes out of dough dry, then the cake is ready. Ready cake cool down completely. For the icing mix (not beat) the egg whites and powdered sugar. Add the lemon juice. With a spoon put on the cake.

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