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Easter cake with raisins and cognac

0
1419
Kitchen Russian
Calorie content 382.3 kcal
Portions 8 port.
Cooking time 9 h.
Proteins * 7 gr.
Fats * 13.3 gr.
Carbohydrates* 56.8 g
* per 100 gr. product
Easter cake with raisins and cognac
Content

This old grandmother's recipe for cakes with cottage cheese and sour cream returns to childhood and resembles that very familiar taste. The whole feature of airy and delicious baking is kneading the dough in 3 approaches.

Ingredients

Cooking process

step 1 out of 10
Rinse the raisins under running water, put them in a bowl and add cognac to it.
step 2 out of 10
Heat the milk a little in the microwave, add sugar and yeast, stir and leave to stand warm for 30 minutes until they rise.
step 3 out of 10
At this time, beat eggs into a bowl, add sugar and vanillin, add sour cream, cottage cheese, aromatic spices, vegetable oil and stir well.
step 4 out of 10
Pour the yeast mixture into the egg mixture and stir. Sift the flour a little and stir well after each addition. Put soft butter in the dough and continue adding flour. The dough should remain sticky. Cover the bowl with cling film and heat for 2 hours.
step 5 out of 10
Put the risen dough on the table and knead with your hands for 10 minutes. And so twice more, set it to rise for 2 hours, stirring well each time.
step 6 out of 10
Remove the raisins from the cognac, combine with 1/3 tsp. flour and roll in it. Add the raisins to the dough and stir to spread evenly over the dough. Spread the dough in balls into molds a little more than half high, cover with a towel and let rise for 1 hour. Bake the pastry in an oven preheated to 180 degrees for 40-50 minutes.
step 7 out of 10
Pour gelatin into a glass and add 3 tbsp. l. warm water, stir and leave to swell for 5 minutes.
step 8 out of 10
Pour sugar and 4 tbsp into a saucepan. l. water, stir and heat over low heat until the crystals dissolve. Add gelatin to the syrup, stir and turn off the heat.
step 9 out of 10
Pour the mixture into a bowl and beat until fluffy white with a mixer.
step 10 out of 10
Remove the cakes from the oven. Check the readiness by piercing the baked goods with a toothpick (it should remain dry). Let the cakes cool a little, brush on top with warm gelatin cream and sprinkle with colored powder.

Bon Appetit!

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