Cake and cream
151 240 минут 4 порции
This variation of the recipe of the cake is suitable for those who likes dry and crumbly cakes. Very flavorful and tender crumb will not leave You indifferent! Is drink milk! Help yourself!
Ingredients for Cake and cream
- Cream - 300 ml
- Sugar - 250 g
- Yeast - 11 g
- Yolk egg - 8 PCs
- Vanilla sugar - 1 package.
- Cognac - 20 g
- Flour - 800 g
- Orange zest - 1 piece
- Raisins - 1 Gorst.
- Candied - 1 Gorst.
- Almonds - 1 Gorst.
- Butter - 200 g
Step by step instruction of cooking Cake and cream
The first thing I want to say that all the ingredients used for baking cakes should be at room temperature. This is a very important thing that you need to follow to get the perfect dough!
Begin preparation of the cake with the fact that launch into action our yeast. I use SAF-MOMENT.
Will heat the cream to 30 degrees, podnesem to them 2 tablespoons of sugar and yeast. Slightly thicken the consistency of 1 Cup of flour.
Leave the mixture for 20 minutes, to form such a foam "cap".
Now add another 250 grams of flour, knead liquid dough and put it in a warm place for 1 hour. I put in multiverse mode, the CONTROL temperatures of 35 degrees.
RUB the egg yolks with the remaining sugar and softened butter. Get a oil emulsion!
The dough has risen, combine with egg-oil mixture.
Add soaked and dried with a paper towel raisins, candied fruit and nuts (I love the yeast almond, but You can use your favorite nuts).
Aromatizers the dough with brandy, zest of one orange and a sachet of vanilla sugar!
Combine all ingredients, adding flour, knead the dough.
The dough is kneaded for at least 10 minutes is another important point to obtain an air-dough!
Cover the dough with a clean towel and leave to come for 1-1. 5 hours. The dough will increase in volume by 2.5-3 times.
Spread the dough on the oiled forms in 1/3 of the volume again and leave for proofing for 1 hour, covered with a towel.
Bake 40-60 minutes at 180 degrees depending on the size of the forms. Readiness check wooden skewer.
Of the stated amounts of the ingredients I got these 4 cakes!
Our fully cooled cakes and cover with Swiss meringue (as in my case), or icing, in its sole discretion.