Description
Once upon a time in my childhood I baked the cake according to the recipe of the cake "Spring" from magazine clippings. The cake turned out fluffy and rich, very tasty. The recipe that was lost, but the basic principle of baking the cake I remember. Have reviewed and tried many different recipes and settled on this - it always does, reminds taste of childhood, flavorful, homemade. I'm a longtime member, but I share the recipe for the first time. If not, then sorry )))
Ingredients
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Chicken egg
10 piece
-
Milk
1 l
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Butter
300 g
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Vegetable oil
50 g
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Sugar
550 g
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Salt
0.5 tsp
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Vanilla sugar
10 g
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Raisins
100 g
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Candied
100 g
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Nuts
100 g
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Nutmeg
1 tsp
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Cardamom
-
Flour
2 kg
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Yeast
100 g
Cooking
From this quantity of products obtained 8-12 cakes, depending on size of forms used for baking.
First, prepare the sourdough. The heated half of the milk (0.5 l), crumble the yeast, add 150 g sugar and 2 tbsp flour. Stir well so the yeast is dispersed. Make sure that the milk was not hot, otherwise the yeast will perish, and the dough will not rise - the ideal temperature of 36-37 deg
The dough cover with a towel and put into a warm place. After 30-40 minutes, weight increase 2-3 times and is such a beautiful hat.
Pour the yeast mixture into a large bowl or pan (mine is 10-liter stainless steel pot), because the test turns out a lot and he has yet to come.
While the dough is rising, prepare the dough. Combine in a bowl the eggs and remaining sugar to the recipe. Do not forget also about the vanilla sugar. Whisk all with a mixer until the sugar is dissolved and whitening weight.
Melt the butter. Mix the yeast mixture with the eggs, add the cooled melted butter and vegetable, salt, nutmeg and crushed cardamom. You can add 2 tablespoons brandy or vodka - it gives a lightness to the cake. Stir thoroughly with a spoon. Gradually add the flour. Knead not abrupt dough. Knead until the dough will not stick to hands and to the pan.
Sent the dough to rise for the first proofing in a warm place, covered with a towel or lid. The dough is increased by about 3 times.
Prepare the raisins, candied fruit and nuts. Raisins and candied fruits, fill with boiling water for a few minutes and dry on a napkin. Nuts (any) clean and grind but not flour, and to feel the pieces of nuts. Digression: something to add to the cake depending on your preference. Not everyone likes nuts, so they can't add, but they give unusual taste. If you like to have more raisins, then the number can be increased.
When the dough is ready, bring to a boil rest of the milk, and pour boiling water over our dough for cakes, stirring with a spoon. This is done so that the breads did not crumble and remained soft.
Add raisins, nuts and candied fruit. If the dough turns liquid, add a little flour
Knead until the dough will not stick to hands and to the pan.
Send the dough for the second proofing in a warm place until it again rises.
You can now proceed to the formation of cakes. Knead the dough and put into molds. Form grease with butter or margarine, sprinkle with semolina. At the bottom you can put a circle of oiled paper, then the finished cake will be easier to get out of shape. If you use disposable forms of baking paper, then they do not need to grease. Forms are filled with dough to 1/2-1/3, depending on whether you like tighter or more airy cakes. Sent the molds in a warm place, cover with a towel and wait when the dough will rise again.
Heat the oven to 180 degrees. In the preheated oven sent cakes in to bake. The first 15-20 minutes the oven is better not to open. Because cakes of different sizes, and the oven I have baked through the uneven the few times I change forms sometimes. Readiness check with a toothpick. Finished cakes remove from oven and lay on side, then they will not settle. Remove from the mold when cooled. Covered sugar or protein frosting, decorate with sprinkles.
Photo taken in 2016
The cut
Bon appetit!
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