Description
So, my fellow cooks, we had already cupcake Warsaw, then Berlin. Many of you met with them, prepared and evaluated. Thank you for your trust. Today it was the turn of Viennese cake. It should be noted that, without a doubt, the most famous sladkovskoe Vienna and the famous Viennese strudel: Apple pie, served both cold and warm, sweet sauce. But Viennese cake that deserves serious attention and respect. Come in, invite everyone.
Ingredients
-
Flour
500 g
-
Yeast
35 g
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Milk
125 ml
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Sugar
150 g
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Butter
150 g
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Chicken egg
5 piece
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Salt
-
Cream
125 ml
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Raisins
75 g
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Rum
40 g
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Lemon peel
1 piece
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Powdered sugar
4 Tbsp
Cooking
To prepare the products. Eggs and butter should be removed from the refrigerator. Since I eat a cupcake and granddaughter, I replaced the rum for rum essence. Raw yeast to replace dry. The proportion of about 3 to 1.
Raisins carefully sort, wash and soak it in hot water for 10 minutes. Then drain in a colander.
Sift the flour into a large bowl, make a well and crumble yeast in there. Add 1 tsp of sugar.
Pour the warm milk and mix with a small amount of flour. Bowl cover with a towel and leave in a warm place for 15 minutes.
Meanwhile, melt the butter and whisk it with the remaining sugar.
Add the eggs one by one, each time carefully whisking.
Pour the cream and again vzbit in foam mass.
Add stecchi raisins, rum, or essence and zest and mix. I took the peel of an orange, not because I do not like lemon very much, but just in the fridge, lay 2 halves of a squeezed orange, the juice of which was used the day before. But, in a classic Viennese cake uses lemon.
Our dough is well grown and even have a little to fall, it is urgent to put it into action.
Add the egg-oil mixture into the flour with approaching sponge and vigorously stirred, preferably with a wooden spatula.
Knead until then, until the dough starts to bubble.
A distinctive feature of the Vienna cake pan is its small size. From this number of products supposed to bake 2 muffin forms in a deep with a diameter of 12 cm, but I have no such forms, so I gathered everything that could though as-that to approach.
Turned out the test lot, the remains had decomposed in small tins. In a pinch you can bake one large cake in the form of diameter 26 cm
The oven to include at 200*C. Forms necessary to fill a test only 1/3 of the height and give him 20-30 minutes to come.
Bake cupcakes until dry toothpick. Depending on the size of the form it may take 30 to 60 minutes.
The cupcakes baked for 20 minutes.
Viennese cake is not made to decorate something fancy, it should just liberally sprinkle with powdered sugar.
As mini-cupcakes too.
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