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 Capital Cake Recipe
Today I want to share with you a recipe that, frankly, struck me to the core. Deliciously crumbly, tender, with raisins! It's great that now you can repeat this baking at home.
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Cook Time 120 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. I must say that I wrote a calculation of products for three cupcakes, each turned out to weigh about 600 g, but it is so delicious that three pieces will not be enough for my baking lovers for a long time... Butter and eggs should be at room temperature, this is important! Beat the butter for 5-6 minutes, add sugar, beat for another 10-12 minutes... Break the eggs into a separate container, put 2 yolks there and add 3 tablespoons of cognac, beat lightly with a fork.
    I must say that I wrote a calculation of products for three cupcakes, each turned out to weigh about 600 g, but it is so delicious that three pieces will not be enough for my baking lovers for a long time... Butter and eggs should be at room temperature, this is important! Beat the butter for 5-6 minutes, add sugar, beat for another 10-12 minutes... Break the eggs into a separate container, put 2 yolks there and add 3 tablespoons of cognac, beat lightly with a fork.
  2. And pour eggs into the sugar-butter mixture with a spoon, be sure (before adding the next portion of eggs), to the previous portion of the mixture (this is to avoid stratification). Beat this mass for 10-12 minutes until all the eggs are mixed.
    And pour eggs into the sugar-butter mixture with a spoon, be sure (before adding the next portion of eggs), to the previous portion of the mixture (this is to avoid stratification). Beat this mass for 10-12 minutes until all the eggs are mixed.
  3. Add half a teaspoon of baking powder to the flour (actually, ammonium bicarbonate is in the original, but I do not know where to get it, and baking powder in such a small amount is needed to cope with raisins). Sift once or twice, check if all the sugar has dissolved in our butter-egg mixture (rub a drop between your fingers, if sugar is not felt, everything is ready), spoon all the flour into the mixture. The mass increases in volume, becomes very tender, oily, airy.
    Add half a teaspoon of baking powder to the flour (actually, ammonium bicarbonate is in the original, but I do not know where to get it, and baking powder in such a small amount is needed to cope with raisins). Sift once or twice, check if all the sugar has dissolved in our butter-egg mixture (rub a drop between your fingers, if sugar is not felt, everything is ready), spoon all the flour into the mixture. The mass increases in volume, becomes very tender, oily, airy.
  4. Pour boiling water over the raisins for 5 minutes (no longer need it to stay dry), drain the water, cover the raisins with two tablespoons of flour, mix.
    Pour boiling water over the raisins for 5 minutes (no longer need it to stay dry), drain the water, cover the raisins with two tablespoons of flour, mix.
  5. Add raisins to the dough... we take a form (preferably rectangular), I have a triple bread mold, carefully lubricate with butter and sprinkle with flour, spread the dough into molds, make incisions with a sharp knife along the cupcakes, if the dough is mixed correctly, the slice does not pop up.
    Add raisins to the dough... we take a form (preferably rectangular), I have a triple bread mold, carefully lubricate with butter and sprinkle with flour, spread the dough into molds, make incisions with a sharp knife along the cupcakes, if the dough is mixed correctly, the slice does not pop up.
  6. Preheat the oven to 170 degrees, put the form on baking for 55 minutes, in my forms cupcakes were baked for more than an hour, about 1 hour 15 minutes. After baking, the cupcakes are left to cool in molds, since the cupcakes are very fragile, and when cooled, they condense, revealing all the taste and aroma.
    Preheat the oven to 170 degrees, put the form on baking for 55 minutes, in my forms cupcakes were baked for more than an hour, about 1 hour 15 minutes. After baking, the cupcakes are left to cool in molds, since the cupcakes are very fragile, and when cooled, they condense, revealing all the taste and aroma.
  7. Completely cooled cupcakes are removed from the molds, sprinkle with powdered sugar.
    Completely cooled cupcakes are removed from the molds, sprinkle with powdered sugar.
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