Easter cake with chocolate

Description

Each course has its own favorite and trusted recipe cakes, and I have, but for several years now I'm looking for new and interesting recipes of this wonderful baking, much new has already tested with our site, but the urge to experiment is strong. And here the user Nagira I found this interesting recipe from the book "Complete the necessary companion of urban and rural life," 1897. With my additions I stand it for you the court. The cake turned out incredibly flavorful and delicious! For all lovers of dense and flavorful muffins this cake is a godsend.

Ingredients

Flour

1 cup
Yeast

1 pack
Sugar

1 Tbsp
Milk

200 ml
Almonds

1.5 cup
Yolk egg

10 piece
Egg white

6 piece
Rum

50 ml
Semi-sweet red wine

50 ml
Sugar

1 cup
Raisins

0.5 cup
Crackers

0.5 cup
Flavor

0.5 tsp
Vanilla pod

1 piece
Chocolate milk

80 g
Flour

250 g
Butter

50 g
Chocolate milk

80 g

Cooking

Prepare products for the dough. I love baking with fresh yeast, but after it went on sale yeast SAF-moment happy to use them for many years. Milk should be warm. Flour be sure to sift.

In the flour to pour the yeast. Mix well. Yeast SAF-point high speed and they must be mixed only with flour, it is not necessary in the liquid to dissolve them, although many do.

Add sugar, stir and gradually adding milk knead the dough. Put in a warm place for 20-30 minutes to increase in two times.

While suitable dough, prepare the products for the test. I use almond petals, you can use whole almonds. About the almond flavoring I want to clarify. The original recipe uses sweet and bitter almonds. Sweet is the one to which we are accustomed, I have this petals. But the bitter almond we do not sell, but need it for flavor, because the same almond smell – sweet, such as responsible for smell – the glycoside amygdalin, is found only in Gorky. Flavor just gives the same desired flavor. If you have a few pieces of real bitter almonds, can you use it instead of the flavoring.

Raisins wash, dry and pour the rum and red wine, leave to infuse while preparing the dough (I added some stuff dried apricots). Almonds to grind.

RUB the yolks with sugar until white.

Add to the yolks the chopped almonds, rye crackers, vanilla seeds, mix well.

Add the raisins with the alcohol, and grated chocolate. I used the chocolate chips (25 gr.) and grated chocolate (25 gr.), so in the photo he is a different color. Mix well.

Meanwhile, the dough has risen.

Add it to the dough, stir.

Sift in the dough 250 gr. flour. Stir. Put in a warm place for 40-50 minutes.

Beat the whites until stable peaks.

And gently three times to enter them into the batter, stirring in one direction and how would folding the dough from top to bottom.

The batter should be slightly thicker than for pancakes.

Preheat the oven to 180 degrees, if the gas, or up to 160 if electro. to prepare forms. To grease them properly with butter or margarine and sprinkle with semolina or breadcrumbs.

Put the dough into molds, about half of the form. I'm a bit calculated, posted 1/3, this is wrong, the cakes weren't very high.

Bake for 50-60 minutes, until dry sticks.

Finished cakes to pour glaze or sprinkle with powdered sugar and decorate as desired. For frosting: melt in a water bath or in the microwave chocolate with butter, mix well.

And this illustration from the same book with the original recipe.

Comments and reviews

Leave a comment or a recipe review