Yeast cake with meringue
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Air yeast cakes with your favorite toppings!
Ingredients for Yeast cake with meringue
- Milk - 250 ml
- Yeast - 7 g
- Water - 3 tbsp.
- Sugar - 5 tbsp
- Chicken egg - 1 piece
- Butter - 70 g
- Flour - 3.5 stack.
- Salt - 1 depot.
- Vanilla sugar - 1 tsp.
- Raisins - 0,5 stack.
- Cranberry - 0,5 stack.
- Egg white - 2 PCs
- Powdered sugar - 100 g
- Topping pastry
Step by step instruction of cooking Yeast cake with meringue
In warm milk dissolve the yeast, add the sugar and half a Cup of flour.
Leave for 15 minutes to start the reaction of yeast
Coming up in the yeast add the egg, water, soft butter, mix well.
Enter the sifted flour with salt and vanilla sugar (vanillin).
To add content. I have dark raisins and dried cranberries.
Knead the dough, cover with a towel and put in a warm place for about 1-2 hours.
After a time punch down the risen dough, again cover.
After a time punch dough down and divide into parts. From each piece of dough to form a ball and put into a form. Cover with a towel/cling film and leave to rise for 50-60 minutes. Bake all the cakes (I have 2 medium and 3 small) 30-40 minutes at 180-190 degrees in a pre-heated oven.
Finished cakes cool down a bit.
For meringue, beat egg whites with powdered sugar until stiff peak. With a cooking bag (or just spoon) to transplant a cap of meringue, sprinkle with topping. And bake in the oven at 100-130C for 10-15 minutes.