Cake in Italian
108 300 минут 2 порции
I bring to Your attention a very simple recipe for baking cake in Italian. This recipe bakes cakes Hector, and he's not bad advice, believe me! It's kind of an Italian panettone slightly adapted to our taste, and it has a classic decoration for the upcoming holiday. I highly recommend this recipe to novice hostess or those who are going to bake a cake for the first time! In the recipe all in a food processor or mixer with a dough, knead for a long time because the dough with your hands don't have to! Come, teach you how!
Ingredients for Cake in Italian
- Yeast - 8 g
- Sugar - 100 g
- Water - 220 ml
- Lemon - 1 piece
- Yogurt - 120 ml
- Yolk egg - 2 PCs
- Butter - 50 g
- Flour - 600 g
- Vanilla essence
- Raisins - 1 Gorst.
- Cherry - 1 Gorst.
- Powdered sugar - 5 tbsp
Step by step instruction of cooking Cake in Italian
So gather our ingredients and start to think about Rome... :)
I remind you that all ingredients should be at room temperature and in any case not from the fridge, yeast dough does not like temperature changes!
In a large bowl or the bowl of a food processor combine the yeast, sugar and warm (40 degrees) water. Gently mix a wooden spatula and set aside for 20 minutes to start the yeast into action!
While prepare remaining ingredients: remove the zest from 1 lemon. Try to remove only the yellow colored part, as the bitter white layer and loose us absolutely nothing!
The dough should increase in volume by 3-3. 5 times
Dry the raisins and dried cherries good coat in 1 tbsp of powdered sugar! This procedure we need to ensure that they are well distributed in the dough, and not huddled together in one pile.
Spread the dough on a lightly covered flour surface and gently interfere with his raisins and cherries. If the dough is too sticky, then very little propylaeum it with flour.
Divide the dough into 2 parts and put into special molds, greased with butter. I have a split form for a cake with a diameter of 14 cm If You use other forms, then fill them at 1/3 of the height, the dough really expands!
Cover with a clean dry towel and leave our preparations for the proofing of approximately 1-1. 5 hours. During this time the dough should rise to the edges of the form!
Now put them in a preheated 175 degree oven for 45-60 minutes depending on size of forms. Willingness to check the wooden torch to dry! The first 30 minutes of baking the oven do not open!