The cupcake on the fermented baked milk with currant syrup

Description

Offer to cook the most tender and rich fruitcake on the fermented baked milk with currant syrup. My kefir is homemade, using ferments from Orsika.

Ingredients

Milk

1 l
Sourdough

1 pack
Butter

180 g
Sugar

150 g
Chicken egg

3 piece
Ryazhenka

500 ml
Flour

430 g
Leavening agent

2 tsp
Black currants

100 g
Sugar

100 g
Water

100 ml
Black currants

50 g
Red currants

50 g
White chocolate

80 g
Vegetable oil

1 Tbsp

Cooking

To sterilize the utensils for cooking sour milk. Pour the yeast into the milk at room temperature (22-24°C). Dosage: 1 sachet of leaven for 1 liter of milk. The milk mixture after inoculation of the starter mix thoroughly with a clean, dry spoon for 2-3 minutes to dissolve yeast. Capacity you need to cover. Put the resulting milk mixture in a warm place (35-40°C) for 6-10 hours for fermenting (I used a yogurt maker-thermos OURSSON).

Then put in refrigerator to cool. Fresh yogurt without dyes, without preservatives ready! From the resulting sour milk I'll make the cake.

Softened butter combine with sugar.

Beat with a mixer.

Add eggs and again beat with a mixer.

Then pour fermented baked milk and again vzbit.

Parts sift the flour with the baking powder. Stir well to avoid lumps.

A baking pan (diameter 22-24 cm) to cover with baking paper or foil, grease with vegetable oil and distribute it in the dough. Bake in the oven preheated to 180 degrees, 40-50 minutes. Readiness check wooden skewer. The finished cake remove from the oven.

While the cake cools, make the syrup. For this purpose the ladle to combine the blackcurrants, sugar and water. Bring to boil and boil for 10-15 minutes.

Strain the syrup through a strainer.

The cupcake is done frequent nakoly a wooden skewer and using a tablespoon pour the syrup. Leave the cake at 20 minutes to soak.

On top of the cake I put the melted white chocolate and decorated with red berries and black currant.

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