On the eve of Easter I will share with you the best recipes of cakes. Today will tell you how to cook traditional, classic cake. This recipe I gave my grandmother. It turns out very tasty!
Preparation:
In preparing the cake the most important and difficult - is properly knead the dough. Therefore we approach this responsibly!
So, take one sachet of dried yeast (either conventional 50g) and dissolved in 500 ml of warm milk. Add 0.5 kg of flour, knead the dough and remove somewhere in a warm place. After 30-40 minutes, it should rise to about twice.
Now we take 6 eggs, separate the whites from the yolks. Separated proteins whisk until thick white foam yolks and separately with 300 g of sugar and vanilla or vanilla sugar. Whisk egg yolks until until they become white.
Then, carefully add yolks in the dough with the sugar and part of the input proteins. Also, add one packet of butter. The oil must be softened, slightly melted, but not melted.
Now add 500 grams of flour, knead the dough and then remove to a warm place for an hour.
Meanwhile, prepare the raisins. We will need 250 grams of raisins. We fill it with boiling water and leave for 15 minutes. Then dry them with a paper towel and rolled in the flour. It is necessary to distribute the raisins evenly over the dough.
After one hour, our pastry will be doubled. Gently introduce the raisins, stir again and displayed on the forms, oiled. You can lightly sprinkle them with flour, then to cakes easily retreated.
Form fill approximately 1/3, left for 20 minutes at room temperature, then put in a preheated oven.
Depending on the shape of a given amount of dough the size of turn 4-6 cakes. Bake at 180 degrees for 40-60 minutes (depending on the size of the form). Willingness to check the wooden stick cakes - it should be dry.
Hot cakes pour coating (cup powdered sugar + 2 beat egg whites until stiff peaks) and decorate grit. Done!
Bon Appetit!