Cake sour cream c raisins and candied fruit
176 40 минут 5 порции
Every Easter many bake your own homemade cake. Offer you one of the options of cooking with tender dough on the sour cream and milk.
Ingredients for Cake sour cream c raisins and candied fruit
- Milk - 500 ml
- Flour - 500 g
- Yeast - 1.3 package.
- Sugar - 2 tbsp
- Sour cream - 200 g
- Flour - 800 g
- Chicken egg - 4 PCs
- Yolk egg - 1 piece
- Vanilla sugar - 1 package.
- Raisins - 0,6 stack.
- Candied - 0,4 stack.
- Butter - 200 g
- Sugar - 250 g
- Egg white - 1 piece
- Powdered sugar - 40 g
- Lemon juice - 1 tsp.
- Egg white - 3 PCs
- Sugar - 120 g
- The food dye
Step by step instruction of cooking Cake sour cream c raisins and candied fruit
All products for cooking cakes should be at room temperature.
Prepare the dough. Sifted flour 500 g mix with dry yeast. If you want lush cakes screening twice.
In warm milk (500 ml) dissolve 2 tbsp sugar.
Add 500 g of sifted flour and stir well. Cover the dough with a towel and place in a warm place about 30 minutes. The dough should double in size. I put a little warm in the microwave.
In the meantime, make the dough. Separate the whites from the yolks. RUB the yolks (4pcs) with sugar (250 g) and vanilla sugar.
Proteins (4 PCs), beat with a pinch of salt.
In approaching the dough
add the egg yolks, mix well.
Then add the softened butter (200 g) sour cream (200 g) and mix well.
I forgot to pre-spread oil and had to reheat it in the microwave, allow to cool and stir into the dough.
Gently into the dough of the input proteins.
In small portions add the sifted flour (800 g) and knead the dough.
The dough should be well knead, it should not be steep and should not stick to hands. Lubricate your fingers with vegetable oil.
Soak the raisins in warm water for 15 minutes, then drain the water. Raisins are dry, roll in flour with candied fruit
and add to the dough, knead well. Cover the pan with the dough with a towel and put in a warm place, it needs to rise twice. First time obenieta the dough and again put under a towel in a warm place (I have for 30 minutes up in the microwave),
and the second time lay in a greased form, sprinkle with the breadcrumbs. Spread the dough into 1/3 of the height of the form, cover with a towel and allow dough to rise again until the middle of the form.
If you have a dough well risen as I have, that you can shoot at the edges of shapes baking paper, i.e. to increase the height of the form.
Then grease cakes whipped with a pinch of sugar yolk (1 piece). Put the cakes in a well-heated to 180 C oven, bake until tender, about 40 minutes. The willingness of cake to check, stabbing its sharp, wooden stick: if it is dry - Easter cake is ready. Preferably 30 min. do not open the oven to opal cake.
Take out the finished cakes from the oven and allow to cool. I oiled cakes sweet tea and covered with a towel.
At this time you can prepare the glaze (1 egg white + powdered sugar + 1 tsp. lemon juice, beat with a mixer to a thick consistency). The cooled cakes grease cooked frosting, and on top sprinkle multicolored candy sprinkles as desired.
I decorated the cakes with colored meringue using kornetika.
Chilled whites whipped with sugar until it peaks. At the end I added food coloring and decorated with cream cakes.
From the specified quantity of products, there are 5 cakes in these tins.