The sour cream cake with moist crumb
211 300 минут 8 порции
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 for The sour cream cake with moist crumb
- Milk - 160 ml
- Sugar - 1 tbsp
- Yeast - 11 g
- Flour - 70 g
- Sour cream - 160 ml
- Butter - 130 g
- Sugar - 300 g
- Egg white - Two
- Yolk egg - 3 PCs
- Vanilla - 1 g
- Nutmeg - 1/4 tsp
- Cinnamon - 1/2 tsp.
- Flour - 650 g
- Egg white - 2 PCs
- Sugar - 120 g
- Topping pastry - 2 tsp.
Step by step instruction of cooking The sour cream cake with moist crumb
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.
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.