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Sourdough cake without yeast

0
1403
Kitchen Russian
Calorie content 326 kcal
Portions 12 port.
Cooking time 18 hours
Proteins * 7.1 gr.
Fats * 14.4 g
Carbohydrates* 42.4 g
* per 100 gr. product
Sourdough cake without yeast
Content

Traditional pastries for the bright Easter holiday are prepared with yeast, soda or sourdough. I suggest making an Easter cake without yeast and sourdough. We always have such Easter baked goods on our festive table. Easter cakes are porous, airy, tasty and tender.

Ingredients

Cooking process

step 1 out of 9
Place the wheat starter in a deep bowl. Add the required amount of warm drinking water and 150 grams of pre-sifted wheat flour. Stir well, tighten with cling film or cover, and leave in a warm place for about 8-10 hours.
step 2 out of 9
Sift the remaining premium wheat flour into a deep bowl, add softened butter and crush into crumbs.
step 3 out of 9
Put the matched dough into a deep container, pour in warm milk and mix thoroughly. Add salt, granulated sugar, chicken eggs, orange zest, ground cardamom, and prepared butter and wheat flour. Stir until smooth with a silicone spatula.
step 4 out of 9
Knead the dough thoroughly. Put the kneaded dough in a container and cover with cling film or plastic bag. The capacity should be several times larger, as the dough will grow well in size. Leave in a warm place for about 3 hours.
step 5 out of 9
Sort out the raisins, rinse and cover with boiling water. Leave to swell for about 15-20 minutes. Then drain the raisins through a sieve and let cool completely. Place the dough on a clean work surface. Spread the raisins evenly over the top. Stir in the dough thoroughly. Divide the dough into pieces.
step 6 out of 9
Prepare the molds in which you will bake the cakes. Lubricate baking dishes with vegetable oil. Place the dough into the molds. Cover with cling film or a bag to keep the dough from drying out and let sit. This may take about 3 hours.
step 7 out of 9
Preheat the oven to 180 degrees. Place the cakes in the oven and bake for about 30 minutes. Take a look in your oven. Check the readiness of the cakes with a wooden skewer. Cool the finished cakes on a wire rack.
step 8 out of 9
In the meantime, prepare the frosting. I mostly use traditional protein glaze. Put the chicken proteins into a deep container and beat with a mixer on medium speed, gradually add the powdered sugar and increase the speed.
step 9 out of 9
Decorate the cooled Easter cakes with icing and decorative elements, if desired.

Bon Appetit!

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