| Cook Time | 45 minutes |
| Servings |
Ingredients
Dough:
- 170 gram Flour wheat / Flour
- 3 pieces Chicken eggs
- 130 gram Sugar
- 75 gram Sour cream
- 75 ml Kefir
- 60 gram Vegetable oil
- 1 teaspoon Soda
- 1/3 teaspoon Salt
Additionally:
- 1 piece Tangerine large
- 100 gram Kumquat
- 1 tablespoon Brown sugar
- Sugar powder to taste
Ingredients
Dough:
Additionally:
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Instructions
- Products for the cake for 1-2 hours to put out of the refrigerator . After starting the process of kneading the dough , turn on the oven to warm up.
- Beat the eggs, sugar and salt. The harvester coped with this task perfectly, 30 seconds at 1 speed.
- Add sour cream , kefir, and vegetable oil to the whipped mass. Beat again, combine, 15 seconds, speed 1.
- Sift the flour and mix with the baking soda. P.S.: if the test uses a fermented milk product - kefir, fermented baked milk, yogurt, even whey, etc. - you do not need to extinguish the soda .
- Combine the flour mixture with the liquid, I did it again in the combine, 30 seconds, 1 speed. Cut the kumquat, add 1 tsp of flour, and mix in the dough. Pour the dough into the form, -1.5 l. volume. Wash the tangerine thoroughly and dry it. Cut into thin strollers, roll in brown sugar and spread over the dough.
- Place in the oven and bake for 45 -50 minutes at 180-190 degrees, to "dry matches". Mix the tangerine juice and the remaining brown sugar.
- Cover the hot cake with this mixture . Cool.
- Sprinkle with powdered sugar before serving, this touch will give the cupcake a solemn and festive look.
- Enjoy.
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