Perfect Easter CAKES with CREAM! Delicate, light, fibrous! Moist and very tasty!
Very airy and delicious! They always work out! They don't crumble! They don't get stale for a long time! sty!
THE amount of dough for the form 13.4 x 8.5 cm - 360 g, for the form 12x8.5cm - 300g , for the form 11x8.5cm - 240 g , for the form 9x8.5cm - 170 g of dough
INGREDIENTS for 3 molds 13.4 x 8.5 cm (as in the video) + for 3 shapes 11x8.5cm (as in the video) + for 3 shapes 9x8.5cm
FOR SOURDOUGH
400 ml of warm cream (12%)
14 g of dry yeast (it is important to take high-quality yeast) or 42 g of fresh yeast
50 g of sugar
FOR KNEADING THE DOUGH:
3 eggs weighing 50 g each + 2 egg yolks
16 g vanilla sugar
250 g of sugar
1 tsp. with a small hill of salt
100 g sour cream 10%
rum essence
1 kg of flour
150 g softened butter
50 g of odorless vegetable oil
130 g of raisins
70 g candied fruits (optional)
a little vegetable oil for the work surface
bake small molds at a temperature of 170 degrees Celsius top-bottom mode without convection on the second level from below for 20 minutes and another 10 minutes with convection at a temperature of 170 degrees Celsius until ready and check with a wooden stick so that it comes out dry and clean. If you do not have convection, bake for about 35 minutes at a temperature of 170 degrees Celsius top-bottom mode without convection on the second level from below
bake large molds at 170 degrees Celsius top-bottom mode without convection on the second level from below for 25 minutes and another 15 minutes with convection at 170 degrees Celsius until ready and check with a wooden stick so that it comes out dry and clean. If you do not have convection, bake for about 45 minutes at a temperature of 170 degrees Celsius top-bottom mode without convection on the second level from below
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