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➠ Wet cake with cream

Wet cake with cream

2081

Kitchen Russian

Calorie content 376.7 kcal

Portions 10 port.

Cooking time 190 minutes

Proteins * 7.4 gr.

Fats * 15.7 g

Carbohydrates* 51.6 gr.

Content

On the eve of the bright holiday of Easter, the hostesses prepare Easter cakes. There are a large number of recipes for cakes and each hostess chooses a favorite and ideal one for herself. Today I propose to cook a wet cake with cream.

Ingredients

Egg 6 pcs. Butter 200 gr. Wheat flour 600 gr. Cream 350 ml. Granulated sugar 250 g Vanilla taste Raisin 350 gr. Dry yeast 11 gr.

Cooking process

Prepare the necessary products for a delicious Easter cake.

Pour the cream into a container and slightly heat in a water bath, add a tablespoon of granulated sugar.

Then add dry yeast and mix well.

Sift 200 grams of premium wheat flour. Mix well.

Cover with a towel or cling film and leave in a warm place for about 15-25 minutes.

During this time, the dough will increase several times.

Gently remove the seeds from the vanilla stick.

Separate the yolks from the whites. Combine chicken yolks with granulated sugar. Stir until smooth using a mixer or whisk.

Add vanilla seeds and mix thoroughly.

Beat the chicken proteins with a mixer until fluffy.

Gently add the egg yolks to the dough.

Remove the butter in advance so that it becomes room temperature. Add softened butter to the resulting mass. Mix well.

Stir in the whipped egg whites gently.

Sift the remaining amount of wheat flour and send it to the container with the rest of the ingredients. Knead the dough thoroughly. If you knead the dough with your hands, brush them with a little vegetable oil. The dough is sticky and will stick to your hands.

Put the kneaded dough in a container greased with vegetable oil and cover with a towel. The capacity should be several times larger, as the dough will grow well in size. Place the container in a warm place.

The dough rises well and takes about 30 minutes.

Sort out the raisins, rinse and dry.

Place the dough on a clean work surface. Top with clean and dry raisins. Combine it well with the dough, it is best to sprinkle the raisins with flour, so it will mix well into the dough.

Cover the dough and let rise again.

The butter dough will rise in about 30 minutes and will increase in volume well.

Prepare the molds in which you will bake the cakes. Lubricate the molds with a little vegetable oil. Gently place the dough into the molds, filling 1/3 of the mold.

Cover with a tea towel and let the dough rise again. Turn on the oven in advance and preheat to 180 degrees.

Place the cakes in the oven and bake for about 35 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. In the meantime, prepare the frosting. I use a traditional protein glaze. Decorate the cooled Easter cakes with icing and decorative elements of your choice. And you can try.

Bon Appetit!