The Delicate Cake on Cream and Egg Yolks Recipe
I suggest cooking a tender and moist cake made of cream and yolks. The cooking process is quite simple and does not take much time, and the baking turns out very tasty.
Servings
3
Cook Time
120minutes
Servings
3
Cook Time
120minutes
Ingredients
Instructions
  1. Before cooking, whisk the cream well in the package. heat 100 ml of cream and 50 ml of water to a warm state, 2 tablespoons of sugar; mix 2 tablespoons of flour with a slide with high-speed yeast, combine dry and liquid ingredients, mix until smooth, leave to mature. As soon as the dough starts to fall off, it’s ready. To prepare the dough, do not use yeast from opened packs and with an expiring expiration date. For those who use only pressed baker’s yeast – this portion will require about – 30 g of yeast (optional).
  2. Beat the yolks with the remaining sugar using a white mixer.
  3. Pour the sponge cake, egg yolks whipped with sugar into a bowl, add melted warm butter, pour in warm cream, alcohol – mix with a mixer, add sifted wheat flour, salt, vanilla sugar in portions, knead the dough with a hook or a bread maker attachment. Knead the dough for 10-15 minutes. With manual kneading, first knead with a spoon, then adding flour to proceed to manual kneading. The dough turns out sticky – if you knead it by hand, you can’t do without a scraper! Sprinkle the dough with flour when kneading, so that it does not clog!
  4. Moisten your hands with vegetable oil, roll the dough into a ball, put it in a bowl greased with vegetable oil, cover with cling film.
  5. The first proofing of the dough is about 1.5 hours (depending on the room temperature, the quality and freshness of yeast, flour).
  6. Pre-rinse the raisins, soak them in alcohol or water, dry them, put them on a towel. Knead the dough that has come up, pull it into a rectangle with your hands, put the prepared raisins in the middle, knead it in the dough for 5-10 minutes. Assemble the dough into a ball, put it in a bowl greased with vegetable oil, cover with cling film. The second proofing of the dough, about 1.5 hours. (I have a second proofing without raisins). The dough that has come up (about 1800 g) is pressed down, divided into portions, browned. Spread out on prepared molds (greased with oil and sprinkled with flour) 1/3 of the height, proofing for about 60 minutes to increase at least 2 times.
  7. Bake the cakes at an average temperature of 180 C. If the dough is well suited for molds, bake in a preheated oven, if the rise is not quite maximum, put it in a cold oven, preheat to 160 degrees, after 10-15 minutes bring the temperature to 180 C. Bake until ready – try on a dry bar. Bake a cake weighing less than 1 kg for 30 minutes, 1 kg – 45 minutes, 1.5 kg – 1 hour, 2 kg – 1.5 hours. It is important not to over-dry the cakes so that the crumb is not dry. To make the cakes very browned – cover the tops of the cakes with soaked baking paper or foil. Slightly cool the cakes in the molds and put them to cool on a soft surface, periodically turning the cakes on their side.
  8. To prepare the glaze, whisk the protein at medium speed, adding powdered sugar in portions until the desired consistency is obtained, decorate the cake. You can use the ready-made glaze of your choice!
  9. Happy Easter)
0 0 votes
Article Rating
       

Related posts:

Carrot Loaf in the Egg Yolks Recipe Apple Pie with Delicate Cream Recipe Mashed Potatoes with boiled Egg Yolks Recipe Cookies on Boiled Yolks “Night Sky” Recipe Salmon Pie with Yolks Recipe Cream Cake Recipe Tender Cake with Sour Cream and Yogurt Recipe Walnut Cake with Caramel Cream and Currants Recipe Cake with Almonds and Cream Souffle Recipe The Muffins “Delicate” Recipe Delicate Shortbread Cookies with an Italian Accent Recipe Homemade Mayonnaise on the Yolks Recipe