Description
April 20, 2014 Orthodox and Catholics around the world will be able to tell each other: "Christ is risen! -- He is risen indeed!". This year the date of Easter between the two denominations are the same. Despite his age, I still love this holiday, touching a child's love. Easter takes me back to the days when the closest and dearest people to me were young and, most importantly, alive, and the world seemed huge and infinitely good! Perhaps it is the memory of childhood I've spent many years collecting recipes Easter cakes. What mud pies-of up not in my collection! And while there is still time to experiment with a new test, I want to share with you one of my favorite recipes. This is a delicious and delicate cake without eggs with carrots. He has such a bright and Sunny break, just like spring itself! I hope it will touch your heart as it touched mine!
Ingredients
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Raisins
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Lemon peel
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Vanilla
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Sugar
100 g
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Milk
200 g
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Yeast
6 g
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Vegetable oil
30 g
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Butter
50 g
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Carrots
140 g
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Flour
500 g
Cooking
Add sugar to the milk, heat the milk just enough to dissolve the sugar. While it is still warm add the yeast mixture, rasputyvat and set aside.
The carrot needs to be juicy and delicious. Grate on a small grater. I beg you not to worry about the carrots. The taste of her never to recognise in the finished cakes!
Mix flour, grated carrot, lemon zest, soaked and squeezed raisins.
Pour in the milk mixture, vegetable oil, add the softened butter and vanilla.
Knead the dough until smooth homogeneous state. The dough should not stick to hands. If suddenly the same "podlipec", it means in the mill were more liquid components than given in the recipe. I have so one time, I poured a little milk. Add the flour did not. And baked. Normally it seems. More precisely I do not remember, long ago it was.
Makes about 1 kg dough. After kneading the dough rest for 20-30 minutes while we prepare the banks/shapes/parchment, preheat the oven, etc. Then it abenaim formed pieces and put in jars. For example, as I got 2 cans from-under canned pineapple (diameter 9, 5 cm, height 11 cm) and one form for the cakes (diameter 12 cm, height 11cm). I spread the dough at the rate of 300 g in tin 400 in the form of iron. And put in a warm place for 1-1,5 hours.
By the way, in silicone these oven cakes I had. Do not say anything. But in cans and other iron molds I stick parchment. Regardless of the cost of paper I always wipe down the parchment with oil.
During the mismatch, the dough should rise to the height of the jar and even a little higher. Risen-in the oven for 40-50 minutes at T 220S (that's me. Please, focus on your technique). Readiness check wooden skewer. Dry, then ready! Carrot cakes are very delicate right out of the oven can be wrinkle-free. So the crust needs time to dry. Delicately remove the cakes from the mold and give a couple of hours to stand. And then covered with glaze. From experience, no matter how much dried crust, it does not "dubeet", and the crumb still retains its moisture. Bon appetit!
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