Easter cake in 50 minutes without yeast, Delicate, moderately moist and is obtained by EVERYONE the first time. This is the fastest version of Easter cake. But the result is very tender, moderately moist and very tasty. And I'll make some protein glaze. And so we proceed.
***************************
Recipe:
For Easter cake: (for 2 forms of 10 * 8cm)
Flour -250 gr.
Starch -2 tbsp
Baking powder -1 tsp
And soda -1 / 3 tsp.
Salt -1 / 3 tsp.
Egg -1pc.
Sugar -150gr.
Sour cream -2 tbsp
Milk -150 ml.
Butter -100gr.
Vanillin - 1 pack.
Raisins -100gr.
For glaze French meringue:
Egg white -1 pc.
Sugar -60 gr.
Powdered sugar -1 tbsp.
COOKING METHOD
Pour boiling water over 100 grams of raisins and set aside. Measure out 250 grams of flour, add corn starch 2 tbsp, add baking powder 1 tsp. and add 1/3 tsp. soda, now add half a tsp. salt.
Mix and set aside. Break 1 egg into another bowl, add 150 grams of sugar, 1 pack of vanillin and beat until the sugar dissolves and increases in volume, it takes 3 minutes.
Now pour in 150 ml of warm milk, add 2 tbsp. sour cream, 100 grams of soft butter, mix with a mixer and immediately gradually add flour with starch.
You should get this dough. Rinse and dry the raisins. Add 1 tbsp. flour and mix. Add to the dough and mix. The cake dough is ready.
We take the forms and fill in 1/3 of the form. I get 2 shapes measuring 10 cm by 8 cm.
Immediately put in the oven and bake at 180 degrees for 40-45 minutes, navigate in your oven, check the readiness with a wooden skewer.
Remove from the mold and let cool. Let's prepare the icing. Divide 1 egg into white and yolk, we don't need the yolk. Pour 1 protein into a refractory dish, add 60 grams of sugar and put in a water bath, stir constantly with a whisk, and wait for the sugar to dissolve. As soon as the sugar dissolves, remove from the heat and immediately beat with a mixer until thickened.
Now, for the icing to freeze quickly, add 1 tbsp. powdered sugar and mix until smooth. We immediately grease the cakes with the resulting glaze and sprinkle with sprinkles.
Easter cakes are ready, I cut the cake while still warm. It turns out to be soft, tender and of course delicious.
Happy Easter, friends.
If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘
You can see the details and cooking details in my short video below: