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Wet heavy cake

2
5950
Kitchen Russian
Calorie content 331 kcal
Portions 10 port.
Cooking time 190 minutes
Proteins * 5.5 gr.
Fats * 16.7 g
Carbohydrates* 41.2 gr.
* per 100 gr. product
Wet heavy cake
Content

I suggest making a wet and heavy Easter cake. The cooking process is simple, but you will have to spend enough time. The baked goods are tender and juicy, and just melt in your mouth.

Ingredients

Cooking process

step 1 out of 20
Prepare the necessary foods for a flavorful cake.
step 2 out of 20
Pour the milk into a saucepan and heat slightly over low heat.
step 3 out of 20
Pour milk preheated to a warm state into a small bowl, add dry yeast and a tablespoon of granulated sugar.
step 4 out of 20
Sift 250 grams of premium wheat flour. Mix well.
step 5 out of 20
Cover with a towel or cling film and leave in a warm place for about 15-25 minutes.
step 6 out of 20
During this time, the dough will increase several times.
step 7 out of 20
Break chicken eggs into a deep container and add granulated sugar. Stir until smooth using a mixer or whisk.
step 8 out of 20
Gently remove the seeds from the vanilla stick.
step 9 out of 20
Gently add the beaten egg mass into the dough.
step 10 out of 20
Add vanilla seeds and mix thoroughly.
step 11 out of 20
Remove the butter in advance so that it becomes room temperature. Add softened butter to the resulting mass. Mix well.
step 12 out of 20
Then add sour cream and stir again.
step 13 out of 20
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.
step 14 out of 20
Put the kneaded dough in a container 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.
step 15 out of 20
The dough rises well, it will take from 30 minutes to an hour.
step 16 out of 20
Sort out the raisins, rinse and dry. Place the dough on a clean countertop. 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.
step 17 out of 20
The butter dough will rise in about 30 minutes and will increase in volume well.
step 18 out of 20
Prepare the molds in which you will bake the cakes. Lubricate the molds with a little vegetable oil. Divide the dough and carefully place in the molds, filling 1/3 of the mold.
step 19 out of 20
Cover with a tea towel and let sit. Preheat the oven to 170 degrees in advance. Place the cakes in the oven and bake for about 40 minutes.
step 20 out of 20
Take a look in your oven. Check the readiness of the cakes with a wooden skewer.Cool the finished cakes on the wire rack. In the meantime, prepare the frosting. I use a traditional protein glaze. Decorate the cooled Easter cakes with glaze and decorative elements. And you can try.

Bon Appetit!

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Comments (1) 2

add
Tatiana 30-04-2021 12:31
Should the dough be thin and sticky to your hands?
to answer
Site administration
To avoid sticking, grease your hands with sunflower oil, but if the dough is completely liquid, then add another 100-200 grams of flour.
Anna 26-04-2021 11:50
Good afternoon, can you please tell me 30 ml of milk? It's not a mistake?
to answer
Site administration
Thank you, yes, corrected, it should be 300 ml.

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