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 Cream Cake Recipe
Very tasty, airy, fragrant cream pie. Strawberry-flavored icing perfectly complements the taste of the cake.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas
Cuisine Ukrainian Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Brew:
Dough:
Additional:
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas
Cuisine Ukrainian Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Brew:
Dough:
Additional:
Instructions
  1. Add yeast, sugar and flour to the warm cream, mix. Cover and leave for 20-30 minutes at room temperature. The dough should increase 2-2.5 times.
    Add yeast, sugar and flour to the warm cream, mix. Cover and leave for 20-30 minutes at room temperature. The dough should increase 2-2.5 times.
  2. In the bowl of a mixer, mix eggs, salt, sugar, vanilla sugar. Whisk until fluffy.
    In the bowl of a mixer, mix eggs, salt, sugar, vanilla sugar. Whisk until fluffy.
  3. Add the yeast mixture and flavor.
    Add the yeast mixture and flavor.
  4. Add 1/2 of the flour. Mix it.
    Add 1/2 of the flour. Mix it.
  5. To change the nozzle on the hook, add butter. To interfere. Sift the remaining flour and knead the dough on medium speed for 30 minutes.
    To change the nozzle on the hook, add butter. To interfere. Sift the remaining flour and knead the dough on medium speed for 30 minutes.
  6. Brush the bowl with vegetable oil, form a round shape from the dough and put it in a bowl. Cover and remove to rise for 1.5-2 hours in a warm place.
    Brush the bowl with vegetable oil, form a round shape from the dough and put it in a bowl. Cover and remove to rise for 1.5-2 hours in a warm place.
  7. Roll the raisins and candied fruits in flour (1.5 tsp.), shake off the excess. Pre-rinse the raisins in cold water and soak in boiling water for 15-20 minutes or in brandy. Then dry it on a paper towel. Knead the dough and add the raisins and candied fruits.
    Roll the raisins and candied fruits in flour (1.5 tsp.), shake off the excess. Pre-rinse the raisins in cold water and soak in boiling water for 15-20 minutes or in brandy. Then dry it on a paper towel. Knead the dough and add the raisins and candied fruits.
  8. The dough is divided into parts and laid out in forms, filling no more than 1/3. I baked in jars (bottom 8 cm, height 11 cm). Shape, cover and let it rise for 40-60 minutes. Bake in a preheated 180 g oven for 30-40 minutes. Check readiness with a wooden skewer stuck in the middle, it should turn out dry.
    The dough is divided into parts and laid out in forms, filling no more than 1/3. I baked in jars (bottom 8 cm, height 11 cm). Shape, cover and let it rise for 40-60 minutes. Bake in a preheated 180 g oven for 30-40 minutes. Check readiness with a wooden skewer stuck in the middle, it should turn out dry.
  9. The finished cakes are cooled on the side, on a pillow, after removing them from the cans, and periodically turned over so that they do not fall into barrels. Cover the completely cooled cakes with icing and garnish with sprinkles.
    The finished cakes are cooled on the side, on a pillow, after removing them from the cans, and periodically turned over so that they do not fall into barrels. Cover the completely cooled cakes with icing and garnish with sprinkles.
  10. Happy Easter.
    Happy Easter.
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