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Print Recipe
Capital Cake Recipe
Today I want to share with you a recipe that, frankly, struck me to the core. Deliciously crumbly, gentle, raisin! How great that you can now repeat this baking at home.
Cook Time 120 minutes
Servings
Ingredients
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. I must say that I wrote the calculation of the products for three cupcakes, each turned out to weigh about 600 g, but it's so delicious that three pieces of my baking fans briefly enough... Oil and eggs should be at room temperature, this is important! Beat butter for 5-6 minutes, add sugar, beat for another 10-12 minutes... Break the eggs in a separate container, there are 2 yolks and add 3 tablespoons of cognac, lightly whisk with a fork.
    I must say that I wrote the calculation of the products for three cupcakes, each turned out to weigh about 600 g, but it's so delicious that three pieces of my baking fans briefly enough... Oil and eggs should be at room temperature, this is important! Beat butter for 5-6 minutes, add sugar, beat for another 10-12 minutes... Break the eggs in a separate container, there are 2 yolks and add 3 tablespoons of cognac, lightly whisk with a fork.
  2. And in the sugar-oil mixture on the spoon pour in the eggs, make sure (before you add the next batch of eggs), to the previous portion of the mix (this is to avoid stratification). Beat this mass for 10-12 minutes until all the eggs are mixed.
    And in the sugar-oil mixture on the spoon pour in the eggs, make sure (before you add the next batch of eggs), to the previous portion of the mix (this is to avoid stratification). Beat this mass for 10-12 minutes until all the eggs are mixed.
  3. In flour, add half a teaspoon of baking powder (actually, in the original ammonium bicarbonate, but where to take it, I do not know, and the baking powder in such a small amount is needed to cope with raisins). Sift once or twice, check that all the sugar has dissolved in our oil-egg mixture (RUB a drop between the fingers, if the sugar is not felt, everything is ready), add all the flour in a spoon in the mixture. The mass increases in volume, becomes very tender, oily, air.
    In flour, add half a teaspoon of baking powder (actually, in the original ammonium bicarbonate, but where to take it, I do not know, and the baking powder in such a small amount is needed to cope with raisins). Sift once or twice, check that all the sugar has dissolved in our oil-egg mixture (RUB a drop between the fingers, if the sugar is not felt, everything is ready), add all the flour in a spoon in the mixture. The mass increases in volume, becomes very tender, oily, air.
  4. Pour the raisins with boiling water for 5 minutes (no longer necessary to stay dry), drain the water, fill the raisins with two tablespoons of flour, mix.
    Pour the raisins with boiling water for 5 minutes (no longer necessary to stay dry), drain the water, fill the raisins with two tablespoons of flour, mix.
  5. We add raisins to the dough... take the form (better rectangular), I have a triple form of bread, thoroughly lubricate with butter and sprinkle with flour, lay out the dough into shapes, sharp knife along the cupcakes make a notch, if the dough is mixed correctly, the cut does not float.
    We add raisins to the dough... take the form (better rectangular), I have a triple form of bread, thoroughly lubricate with butter and sprinkle with flour, lay out the dough into shapes, sharp knife along the cupcakes make a notch, if the dough is mixed correctly, the cut does not float.
  6. Oven preheat to 170 degrees, put the mold 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 the molds, as the cupcakes are very fragile, and when cooled, they are compacted, reveal the whole taste and aroma.
    Oven preheat to 170 degrees, put the mold 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 the molds, as the cupcakes are very fragile, and when cooled, they are compacted, reveal the whole 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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