Another recipe for Easter baking without yeast. The cakes are wet, heavy, weak and very tasty!
I haven’t seen such a recipe anywhere else, except in my notebook. I corrected it several times - now this is exactly the recipe that I can safely share. The result is always 5 points!
The dough is very easy to prepare. I separate the yolks from the whites.
I add yogurt, sugar, vanillin and salt to the yolks. I stir with a mixer (or a whisk), add vegetable oil.
I add sifted flour with baking powder in parts. And I mix with a mixer. Then I remove the zest from the lemon and send it to the dough.
Beat the whites until they peaks. And gently (in parts) mix into the dough. I do it with a spatula.
I mix the raisins with flour, then send them to the dough. I grease the forms with oil and fill them with dough (about half).
You can not immediately add the raisins to the dough, but lay them in layers in the form.
I put the molds with the dough in an oven preheated to 180 degrees and bake for 50 minutes (without convection).
I take the cakes out of the molds, let them cool slightly and decorate. For the glaze, I mix lemon juice and icing sugar.
It is better to try cakes not immediately, but at least after 10-12 hours. Here's a cutaway:
How I cook these cakes, in the video below. There are also two more recipes for baking for Easter. Look - you will like it))
INGREDIENTS:
• Yogurt (drinking, no additives) - 230 ml
• Flour - 380 g
• Eggs - 3 pcs.
• Sugar - 270 g
• Salt - 1/3 tsp.
• Vegetable oil - 100 ml
• Baking powder - 18 g
• Vanillin
• Zest of one lemon
• Raisins
For glaze:
• Lemon juice - 2-3 tbsp.
• Powdered sugar - 4-6 tbsp.
Last year I shared recipe for cottage cheese cakes without yeast.If you missed it, I also recommend looking))
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#kitchen inside out baking