Classic Easter cake non-stale

Not only delicious, but also a beautiful cupcake for a festive feast! It is not at all difficult to knead the dough. The resulting cakes are not stale after 6 days. And after 7 they ran out) In general, the result was a non-stale cake!!! :) A cake with raisins or an Easter cake turns out delicious, light, moderately sweet.

lovegood

The author of the recipe

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Composition / ingredients

Servings:

Milk

500

Raisins

300

Butter (or margarine)

200

Sugar

300

Flour

1.3

Yeast (dry, or 60 g raw)

Eggs

Vanilla sugar

For glaze:

Egg whites

Sugar

100

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 13 % 8 g

Fats 13 % 8 g

Carbohydrates 75 % 48 g

289 kcal

GI: 2 / 13 / 85

Step-by-step cooking

Cooking time: 3 h

Step 1:
Step 2:
Add yeast
Step 3:
Step 4:
Sourdough
Step 5:
Step 6:
Step 7:
Get the yolks
Step 8:
Step 9:
Add oil
Step 10:
Adding proteins
Step 11:
Step 12:
Added the remaining flour and kneaded the dough
Step 13:
Step 14:
The dough has come up, add the raisins
Step 15:
Step 16:
Fill 1/3 of the form

It was my debut! For the first time I decided to bake a cake and Easter for the bright Easter holiday! Everything worked out, I was satisfied with my debut and the fact that I came across a very successful recipe. So I want to share it with you.

Take the milk, heat it up a little and dissolve the yeast in it. Add 500 grams of flour and mix well. This will be our sourdough. It should be put in a warm place and covered with a towel. You can put it in a cooling oven or in a bowl with warm water. The sourdough should double, it is no more than 30 minutes.

Separate the whites from the yolks. The yolks need to be ground with sugar and vanilla sugar, and whisk the whites with a pinch of salt into a foam.

We take out our approaching sourdough, add the yolks and mix. Now you need to add the softened butter and mix again. Then we send the proteins and mix them in the same way.

Now we add the remaining sifted flour. It may need a little more or less. Knead the dough well, it should NOT turn out to be steep and should NOT stick to your hands.
Put the dough in a warm place again.
Let the dough rise well (it will take 50-60 minutes).

First you need to soak the raisins in warm water for 30 minutes. Then drain the water. Add raisins to the dough that has come up, mix and put the dough in a warm place again. It should rise well.

Now we take the molds, the walls should be oiled, and spread the dough in them 1/3 of the height of the mold. Cover with cling film or towel and let the dough rise already in shape.

Preheat the oven to 100 degrees and send the cakes into it for 10 minutes. Then add the temperature to 180 degrees, bake until ready. It's still about 25 min.
To check the readiness of the cake, pierce it with a match (or toothpick), if it is dry - the cake is ready.

Now let's prepare the glaze.
Whisk the proteins with a pinch of salt into a foam. Then add sugar and whisk until stable peaks.

Hot cupcake Easter cake smeared with icing and decorated with pastry sprinkles.

From the specified number of ingredients, I got 15 cakes - 3 to 5 of different shapes, as can be seen in the step-by-step photo.