Yeast cake with baked milk and cognac
0
1560
Kitchen
Russian
Calorie content
173.1 kcal
Portions
6 port.
Cooking time
9 h.
Proteins *
3.2 gr.
Fats *
4.9 gr.
Carbohydrates*
33.6 g
This recipe is perfect for those who want a fluffy, fluffy and light Easter cake. The dough will be soft and tender, and the icing will make the cake sweet. Each time, such a recipe will gain more and more popularity, because it will appeal to all people at the table, without exception, for their taste and appearance.
Ingredients
Cooking process
Drive 6 yolks and 5 whites into a separate bowl: one protein is useful for icing, but for now you can put it in the refrigerator. Pour sugar into a bowl with eggs. Melt the butter, chop it and add to the eggs as well. Beat the mass until smooth with a mixer. Add yeast with milk to the egg mass and mix well. Pour the dough into two bowls to give it room to grow as it expands. Cover them with towels and put them in a warm place for 6-8 hours.
Transfer the dough to a large container, pass the flour through a sieve and add it to the dough. Also add salt and vanilla sugar. Knead the dough well and qualitatively. This is necessary so that yeast is not felt in the baked goods. The dough will stick to your hands, so you will have to periodically grease them with oil or water. Add raisins on cognac to the finished dough and mix. Cover the dough again with a towel and leave for an hour in a warm place away from windows. During this time, the dough will grow 2-3 times.
Grease the cake molds with butter and sprinkle with breadcrumbs. We do not knead the dough that has come up, but immediately lay it out in forms. Due to this soft dough, the cake will be tender and airy. The dough should occupy no more than half of the entire height of the mold. Already in the molds, leave the dough for another 30 minutes. Heat the oven to 180 degrees and bake the cake. If you have chosen a large cake mold, then it will take about 60 minutes, if a medium one - 40 minutes, a small one - 25 minutes.
Remove the protein from the refrigerator and add salt and citric acid to it. Beat with a mixer until first foam. After that, add powdered sugar and vanillin, continue to beat. The consistency should be medium in thickness, because too thin glaze will spread, and too thick will be difficult and ugly to apply.
Remove the cake from the oven. You can check the degree of readiness of the dough using punctures with a toothpick: if it remains dry, then the dough is ready. Immediately grease the tops of the cakes with icing and decorate, because the icing will only grab the hot cake. Decorate the cakes with Easter powder, then serve. Bon Appetit!