Easter cupcake cake without yeast
Composition / ingredients
8
Servings:
Step-by-step cooking
Step 1:
Preheat the oven to 175°C. Add salt, cardamom, baking powder and vanilla powder to the flour.
Step 2:
Beat the whites.
Step 3:
Beat the yolks with sugar and stir in the soft butter.
Step 4:
Add dried fruits there and stir in a third of the flour. Add milk. Next in turn, mix the remaining flour and whipped whites in parts.
Step 5:
Pour the dough into the mold.
Step 6:
Bake until cooked, on a dry stick.
Step 7:
About 50 - 55 minutes.
Step 8:
Decorate to your taste.
Step 9:
It turns out this is a cake cake without yeast, well baked and very tasty.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Dried Fruits - 250 kcal/100g
- Cardamom - 311 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Baking powder - 79 kcal/100g
- Egg yolks - 352 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Egg whites - 44 kcal/100g
