cakes absolutely no troublesome to prepare and very tasty.The consistency of something is reminiscent of traditional Russian Easter cake, only much lighter and airy.
you need:
130 ml of warm milk (26 degrees C)
20 g of fresh yeast (7 g dry)
130 ml fine sugar (to taste)
1 egg
2 egg yolks
350 gwheat flour (12% protein)
120 g of butter at room temperature
½ h. l.salt
2/3 hours. l.ground cardamom 1 tsp
natural vanilla essence
80 ml raisins
80 ml dried apricots
10 saffron stamens
150 ml + 1 tbsp.l.cognac
1 egg yolk 1 tbsp.l.Water
powdered sugar, icing (to taste)
Preparation:
Soak raisins and apricots 150 ml of brandy (at least 3 hours).Grease with butter (vystelit baking paper) forms for cakes.Grind saffron stamens spoon and pour 1 tbsp.l.warm brandy.
In a deep bowl, combine warm milk, yeast, 65 ml of sugar and 150 grams of flour.Thoroughly whisk until smooth mass.Cover the bowl with a towel and put in a warm place for 30 to 40 minutes.
Mix remaining flour with cardamom and salt.Put the raisins and apricots in a small sieve and drain the cognac.Cut apricots into small pieces.Gently pat dry with a paper towel and roll in flour.
Beat the eggs with the remaining sugar, vanilla and brandy, which soaked dried fruit.Pour the mixture into the bowl with a brew.Add saffron and cognac and mix thoroughly.Sift the remaining flour and mix.Often adding butter, knead the dough.Thoroughly knead for 10-12 minutes, adding at the end of dry fruits.Cover the bowl with the dough with a clean towel, put in a warm place for 40 minutes.
coming up Divide dough into two parts (the number depends on the cakes forms), to form into small balls and put into the prepared form (Form orgy of dough should be no more than 2/3 of the volume).Cover with a towel and let go for 30 minutes.
Heat.
lightly beaten egg yolk with water and coat with the mixture cakes.Wooden skewers to make as deep punctures on cakes.Put the mold in a preheated 220 ° C oven for 18-20 minutes.Reduce heat to a temperature of 175-180 degrees C and continue to bake for 30-45 minutes, until tender (if necessary cover with foil form).
not taking form, cool cakes for 5 to 7 minutes.Carefully remove the cakes their forms, to pass on to the grid and completely seize.Decorate with glaze or powdered sugar.
Note!
cardamom and saffron can be replaced by orange peel, rose water, rum, liqueur, or other flavors to taste.Baking time depends on the form.Of this amount, the dough is obtained 5 small cakes (Form 250 mL) and a cake of average size (form 1 liter).
Photo source: carina-forum.com
Articles Source: carina-forum.com
