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
Instructions
- Remove the cake products from the refrigerator for 1-2 hours. After starting the dough kneading process, turn on the oven to warm up.
- Whisk the eggs, sugar and salt. The combine coped with this task perfectly, in 30 seconds at 1 speed.
- Add sour cream, kefir and vegetable oil to the whipped mass. Beat again, stir, 15 seconds, speed 1.
- Sift the flour and mix with baking soda. P.S.: if a fermented milk product is used in the dough - kefir, fermented baked milk, yogurt, even whey, etc. - you do not need to extinguish the soda.
- Mix the flour mixture with the liquid, I did it again in the combine, 30 seconds, 1 speed. Cut the kumquat, add 1 tsp flour and knead the dough. Pour the dough into a 1.5 l mold. Wash the tangerine thoroughly and dry it. Cut into thin cubes, roll in brown sugar and spread over the dough.
- Put in the oven and bake for 45-50 minutes at 180-190 degrees, until "dry matches". Mix the tangerine juice and the remaining brown sugar.
- Cover the hot pie with this mixture. Cool.
- Before serving, sprinkle with powdered sugar, this touch will give the cupcake a solemn and festive look.
- Enjoy.