The cake, which always turns out

Description

I have a favorite recipe cakes, which I cooked cakes for many years. Many of you know him and successfully prepared it. They turn out very tasty. But every year, I search for and try some new recipe. For a change. Until this year no new, tested, even match could not with my favorite recipe. But this year I seem to have made a revolution in one family. I found a recipe that I literally shook. All the parameters shaken. This recipe is very simple and INCREDIBLY delicious!!! If I had the opportunity to meet the author of the recipe, would have bowed down 5 times in the zone!!!

Ingredients

Milk

500 ml
Yeast

50 g
Flour

1.3 kg
Chicken egg

6 piece
Butter

200 g
Sugar

250 g
Raisins

300 g
Vanilla sugar

1 tsp

Cooking

That's all we need. We strongly advise to prepare everything in advance to have on hand because the recipe is very quick, just an instant.

My family are not too keen raisins, but I love nuts. So I instead of 300 g of raisins took 100 g raisins, 100 g almonds 100 g candied fruit. Raisins need to touch, release from the remnants of twigs and pour hot water for 15 minutes. Almond pour boiling water for 3-4 minutes.

Then boiling water is drained, and the almonds, rinse with cold water and clean from the husk. After this you should dry the almonds in the microwave for about three minutes, every minute stirring, or in the pan, but not podrumyanivaya. And after that, chop the almonds with a knife into small pieces. With raisins to drain the water, dry on a towel and roll in flour.

I never use to prepare cakes dry yeast. ONLY LIVE!!! You can solve this problem themselves. Milk slightly warmed, dissolve yeast in it. Add 500 g flour, stir well. Put in a warm place. Cover with a towel. The dough should double in size (it takes about 30 minutes). Culicinae the dough is very capricious, it absolutely does not tolerate drafts and cold in the apartment very difficult to find for him a warm place. If you have already turned off the heating in the apartment is cool, there is a solution: an oven. It is necessary to heat it up to 35-40*C max and it is there to keep the dough until it fits. This is the best way! I have after 30 minutes the dough has tripled.

While our dough is growing, time is needed to separate the whites from the yolks. RUB the yolks with sugar and vanilla sugar white. Beat the whites with a pinch of salt in a stable foam.

Our dough is ready, she grew up literally swelled.

Add to it the pounded yolks and to mix.

Then add the softened stinking oil, and mix again.

In the end add whipped whites and again carefully to mix.

Now we have to sift our elegant flour, this should be done by parts, each time the dough vimosewa. Flour may need more, it depends on the quality of flour and size of eggs.

The amount of flour that you specified, in my opinion it is clearly not enough. I sifted the flour onto the table and dumped her semi-liquid dough. Constantly dipping hands in flour, I began to knead the dough from the edges to the middle. It was terribly stuck to the table and hands and I had to pour the flour. But I too get carried away and score the dough with flour is not. Once the dough has become a bit to keep up with the table and the hands, I stopped kneading. Let the dough clings a little while, but enough is enough.

The dough was watery. It is soft, alive... When you take it on your hand, it literally flows on the other hand... it lives, breathes...

Here is the dough I have to put in a large pot, lightly flour again and send in a warm oven. Let the dough to rise well.

I have it took 50 minutes. Remove the dough from the oven, add the raisins, candied fruit and almonds. We strongly recommend not to grind the almonds in a blender, and it cut it into pieces on a plate with a knife.

Well promeniti the dough and re-send it in a warm oven to rise.

After 20 minutes the dough had doubled! Remove the dough from the oven, and the oven - PLEASE! - to turn on at 100*C!

And while the dough rises, it is necessary to prepare forms. The bottom of a lightly oiled and cover with a circle of lightly oiled parchment. The sides of the forms with oil NOT GREASE!!! Put the dough to the table, with a knife to divide it into sections, roughly according to the number of forms. I did half the norm and produced 5 forms. Each piece of dough gently and very gently break the hand, giving it a ball shape and then carefully lower into the form. Put molds on a baking sheet and cover with a cloth. After 10-15 minutes, the dough has grown twice and I sent it into the oven heated to 100*C.

Bake the cakes 10 minutes. Then increase the oven temperature to 180-190 ° C and bake until done, i.e. until dry toothpick. For small forms it took 25 minutes, a large mold was baked for 35-40 minutes. Look at the oven. The dough should impose on 1/3 of the height of the form. To the left of the form in which the dough was laid. Right form, which began almost 1/2 of the volume. The dough rose like a cap over the edges of the shape.

Finished cakes remove from the oven and 10 minutes to stand on the table. Meanwhile, make the glaze. I cook the glaze on the basis of lemon juice and powdered sugar. You can cook any other recipe, you can use even purchased, such as the company "Dr. Oetker", they have a great frosting! When the glaze is ready, it is necessary to hold a narrow knife along the walls and shake cakes on hand. They are extremely light, delicate, airy, so we have to act very carefully. Hot cakes to cover with glaze and to decorate. This is an unusual cakes, absolutely amazing, tender and airy!!! Just a song, not a prescription. To cook it was a pleasure, just bliss!!! I prepared a half order and wished we had prepared is not complete.

Comments and reviews

Фарида Ахмедова

Получилось очень вкусно, спасибо за рецепт????????????????????????

20 April

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