Classic raisin cake
Cooking time:
3 hours
Active time:
40 minutes
Complexity:
Average
Let the dough stand
Easter cakes are not as difficult as it seems) The main thing is not to be afraid and follow some rules - and everything will definitely work out!
5
Recipe "Classic cake with raisins"
Ingredients, serves 8
Flour
500 g
Pressed fresh yeast
20 g
Milk
250 ml
Butter
100 g
Yolk - 5 pcs.
Sugar
100 g
Raisin
2 more handfuls
Cardamom
4-5 boxes
Nutmeg
pinch
Zest of one lemon
Step 1/14
Pour flour into the dough, too, only through a sieve. Opara: heat the milk (not much, to a comfortable temperature for the hand) and crumble yeast there, pour in part of the flour, stir - you should get a liquid dough .
Step 2/14
Cover it with a lid or towel and place it in a warm place.
Step 3/14
While the dough rises, you can start adding to the dough. Rinse raisins and soak in a small amount of aromatic alcohol, I have a cherry liqueur, or you can take cognac or rum, for example.
Step 4/14
Rub the yolks with white sugar (you can use a mixer, but away from the dough, it does not like noise).
Step 5/14
Prepare the spices: remove the seeds from the cardamom boxes and grate, grate the nutmeg on a fine grater or scrape with a knife (you need about the 5th part of the nut), remove the zest from the lemon with a grater.
Step 6/14
Dough: in about half an hour to forty minutes, the dough will rise - it will greatly increase in volume, large bubbles will appear on the surface. Add the yolks, spices, remaining flour to the dough and knead the dough.
Step 7/14
At first it will be viscous, sticky, stick to your hands and saucepan. Patiently knead it with your hands. This is the most difficult stage, it is possible and necessary to attract brute male strength). Gradually, the dough will become more elastic, will begin to lag behind the walls of the saucepan .
Step 8/14
Melt the butter over low heat (it should not boil!) And pour in small portions into the dough, kneading well each time. The total kneading time - from half an hour to an hour - should result in a soft, plastic mass.
Step 9/14
Put the dough in a large (so as not to catch all over the kitchen later!) Saucepan and leave in a warm place. The dough will rise for 2-3 hours .
Step 10/14
Roll raisins in flour and stir into the risen dough, let it rise again.
Step 11/14
Baking: This cake is better to bake in small forms. Be sure to lay them with baking paper, otherwise it will be difficult to pick out cakes later, put a mug of paper on the bottom too. Put the dough in the forms (fill no more than a third of the volume), let rise again .
Step 12/14
At this time, preheat the oven to 200S. Be sure to put Easter cakes in a hot oven. Close the door and do not look there for at least the first 20 minutes. Then you can slightly reduce the temperature (190-180C). Check readiness with a wooden stick, it should come out completely dry from the middle of the cake. If the top burns and the inside is damp, cover with a piece of foil. Remove the ready-made cakes from the oven, let rest for five minutes and carefully, putting them on one side, remove their molds. Cool on your side, too.
Step 13/14
The cooled cakes can be decorated with protein glaze (beat 2 proteins until strong peaks, add 100g of sugar and beat until dense and glossy).
Step 14/14
Done! Easter cakes are very soft, spicy, do not stale for a long time, with rich, fibrous crumbs, and most importantly - homemade, with their own hands, from the heart!
Ingredients, serves 8
Flour
500 g
Pressed fresh yeast
20 g
Milk
250 ml
Butter
100 g
Yolk - 5 pcs.
Sugar
100 g
Raisin
2 more handfuls
Cardamom
4-5 boxes
Nutmeg
pinch
Zest of one lemon
Nutritional value per 100 g
Calories
340 kcal
Proteins
8 g
Fats
11 g
Carbohydrates
53 g
Saturated fat
6 g
Dietary fiber
2 g
Added sugar
14 g