Easter cake cream
Gentle, soft, and fragrant!
I highly recommend to try!
The number of ingredients is obtained 2 cake height of 11 cm and a width of 17 cm and 14 small cakes height 7 cm and 6 cm wide.
Ingredients
- 300 ml milk
- 11 g of dry yeast (or 50-60 g fresh yeast)
- 3 eggs
- 200 g sugar
- 150 g butter
- 250 g sour cream (15-20%)
- wand vanilla (or 2 tsp. vanilla sugar)
- 300 grams of raisins
- 700-800 g flour
Preparation
The milk to warm up, so it was a little warm.
To the milk add the yeast and 1 tsp. sugar.
Add 200-250 g of flour, stir.
Cover with a cloth or towel, place in a warm place.
The dough should be doubled (for me it took about 30 minutes).
Beat eggs with sugar.
Stick vanilla cut, remove the seeds.
In the brew, add eggs, stir.
Add vanilla seeds (or vanilla sugar).
Add the softened (not melted) butter, stir.
Add sour cream, stir.
Add the remaining flour (flour, you may need a little more or less, it depends on the quality of the flour, knead the dough.
The dough should be well mixed, it should not be steep and should not stick to hands.
Cover the dough with a cloth or towel, place in a warm place.
The dough should be good to go up (I have it took about 30 minutes).
Add to the dough raisins (pre-washed and dried).
Cover with a cloth or towel, place in a warm place.
To give the test again to rise (I it took about 30 minutes).
Tins a little grease.
Put the dough, filling tins 1/3 the height of the form.
To let the dough rise.
Place in a preheated 100 degree oven, bake for 10 minutes.
Then increase the temperature to 180 degrees, and bake until tender (about 30 minutes).
As soon as the cake is browned, to check its readiness for this purpose it is necessary to poke a wooden skewer (or toothpick), if it is dry - the cake is ready.
Decorate to taste.
I finished cakes smeared protein cream and decorated confectionery crisps.
Bon appetit!
