Paskhalni cake custard
73 300 минут 7 порции
For many years searched for and tried different recipes of Cakes, and for several years to bake this recipe, as they say its found and want to share with You. The cake turns out very tasty, sweet, full-bodied and very easy to prepare, I assure You will succeed the first time!!!
Ingredients for Paskhalni cake custard
- Flour - 1.3 kg
- Yeast - 2 pack.
- Milk - 250 ml
- Sugar - 350 g
- Cream - 125 ml
- Vanilla sugar - 1 package.
- Yolk egg - 8 PCs
- Butter - 250 g
- Raisins - 100 g
- Cognac - 2 tbsp
- Vegetable oil - 2 tbsp
Step by step instruction of cooking Paskhalni cake custard
First make the dough. In 125 g of warm milk dissolve 2 packets of yeast "SAF-moment". Add 1 tablespoon of sugar and flour 6-7 tablespoons to the dough was like thick cream. Allow to rise (20-30 minutes)
The remaining milk (125 ml) is put on fire and bring to boil. Pour the flour (300g) and mix quickly. Add approached the dough, the egg yolks, the softened butter, pour in the warm cream, sunflower oil and mix well. Then add the sugar.
Gradually introduce the flour, the dough will be soft but it should be.
Add the raisins and cognac.
To put on the table. Knead to depart from the hands.
Cover with cling film and leave in a warm place without drafts. So the dough will look like after 2 hours.
Punch down and put into molds. Spread 2/3
Cover with a towel and allow to rise (about 30-40 minutes)
Preheat the oven to 150 C and put the cakes for 10 minutes, then increase to 180 ° C and dopekat until tender (20-40 minutes depending on the size of the cake, small enough for 25-30 minutes, and large 40-50) Here they are handsome from the oven, I placed once the entire party.
Prepare the glaze, whisk the whites with 150 gr. powdered sugar and 1 tbsp lemon juice. Cover our cakes, decorate and allow to harden the glaze. Ready! With a holiday! Bright Easter!