Description
Offer you another recipe of a delicious cake with a moist crumb. This cake for lovers of rich cakes with a sufficiently elastic crumb. Spices added to the dough perfectly set off the taste and make it delicious, so off it is impossible.
Ingredients
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Milk
160 ml
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Sugar
1 Tbsp
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Yeast
11 g
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Flour
70 g
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Sour cream
160 ml
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Butter
130 g
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Sugar
300 g
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Egg white
2 piece
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Yolk egg
3 piece
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Vanilla
1 g
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Nutmeg
0.25 tsp
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Cinnamon
0.5 tsp
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Flour
650 g
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Egg white
2 piece
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Sugar
120 g
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Topping pastry
2 tsp
Cooking
Put the dough. Milk heat, dissolve the sugar in it. The TM dry yeast SAF-moment mix with flour and add to milk. Mix well. Cover with a towel and put in a warm place for 30 minutes.
The dough pour into a large bowl. Shall pound the yolks with the sugar, and the whites will beat into a soft mousse in the lush foam.
The egg yolks add to yeast mixture. This also mix in sour cream and salt.
Oil melt and pour to the dough, add the beaten egg whites and gently mix with a spatula.
Add well steamed raisins (it is pre-rinsed with hot water then drained), vanilla, cinnamon and nutmeg. Mix. Small portions will posypem all the flour and mix delicate smooth and elastic dough. Put it in a bowl, cover with a towel and put in warm place to rise. Once the dough is ready abenaim it, then repeat the procedure again.
The finished dough divide into portions and spread in a baking dish, I have it in the form of silicone so I'm no oiling. The dough should take 1/3 of the form. Put the cakes in warm place to rise for 20-30 minutes. Preheat the oven to 180°C and bake her cakes about 1 hour - 1 hour 10 min.
Prepare the meringue. To do this in a bowl, mix egg whites and sugar. Put in a water bath and will constantly beat with Meeker until fluffy elastic mass, which should reach temperatures of 50 degrees. Then remove from the water bath and continue to whisk for another 7-10 minutes.
Decorate the cakes with meringue and sprinkle with confectionery sprinkles.
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