I cook very lush and rich Easter cakes with a delicate glaze on gelatin, without eggs. These are such successful cakes that I specially decided to share with you this great recipe before Easter. The dough turns out to be incredibly lush, soft and at the same time very rich, which guarantees that even after a few days the cakes will remain fresh and very tasty. I especially want to emphasize, in addition to the delicious dough, this is a delicate glaze, which I apply with a thick cap, which transform the cakes so beautifully that it affects not only the aesthetic side of baking, but also a strong desire to eat them right away. A lot of people are surprised how I cook such lush hats for cakes and often ask for the recipe for this glaze, those who have already tried my cakes are especially delighted. And therefore, I want to share my signature recipe, which was developed by me specifically to get very tasty cakes with perfect glaze, which does not crack and does not crumble, but remains very lush and elastic.
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Cakes with neutral glaze on gelatin:
For the dough:
1. Flour - 1 kg;
2. Milk (warm) - 400 g;
3. Pressed yeast - 50 g;
4. Eggs (large) - 5 pcs;
5. Butter - 300 g;
6. Sugar - 300 g;
7. Raisins - 300 g;
8. Vanillin - 3 g;
9. Salt - 5 g;
10. CARDAMOM (not coriander) - 3 g.
For the glaze:
1. Sugar - 440 g;
2. Water - 120 g;
3. Water - 120 g;
4. Gelatin - 20 g;
5. Vanillin - a pinch.
Powder for decoration.
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The total yield of finished products is 12 cups of 220 g.
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I recommend my blog on Yandex Zen. Where do I publish my works with the design of Cakes and desserts: zen.yandex.ru/sladkii_master
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Recommendations and features of the recipe
* Attention observe safety precautions and work with gloves when boiling syrup!!!
* Do not leave the syrup unattended if children and animals are at home!
*According to this recipe, the weight of the eggs that I used is 65 g each. If the eggs are 60 g., then use 6 pcs., if the eggs are small 55 g. then 7 pcs. The butter is very soft or melted. The raisins were pre-washed and dried on a towel. If you cook on dry yeast, then use 20 gr.;
* Do not try to touch the syrup with your hands to be ready, otherwise you will get a severe burn, because the temperature of sugar syrup is much higher than boiling water!
* Pour the syrup only in a thin trickle, immediately from the stove, without pre-cooling;
* In order for the sugar to completely dissolve in the syrup, I recommend mixing the sugar in the liquid before boiling until it dissolves;
* Do not boil the syrup over 115 C;
* Butter must be natural at least 72.5% fat content, made only from animal cream and milk, without the addition of additional fats. On the package with butter, it should be written: "Butter" or "Butter" an addition is allowed, for example: "Butter from natural cream", "natural Butter", "Rustic Butter". The packaging on which there is no word: "Oil" belongs to the category of spread or combined oil using trans fats, or with the addition of vegetable fats. An example of a spread (margarine) on the package: Creamy, Natural rustic, Maselko, Crumpet, Hostess, Creamer, Sandwich, etc.;
* If you use a spread, always remember that the taste will differ from the expected result;
* If the cap did not rise, then the yeast is not alive and died, such a substance must be poured out and buy other yeast for a new sponge;
* Yeast dough does not like drafts and cold temperatures. When the dough is infused, be sure to cover the pastry with a towel and a bag. The bowl with the dough (or sourdough) should be kept warm without drafts, then the butter-yeast dough will rise well;
* In order for the raisins to be evenly distributed over the dough, I recommend drying it well and sprinkling it with flour before adding it to the dough;
* Observe the baking temperature regime;
* Before applying a neutral glaze, the cakes should cool down well;
* According to the recipe, there is CARDAMOM! In the video, I misspoke and accidentally said coriander.
* Cakes can be stored both at room temperature and in the refrigerator for a longer period of time in a closed form.
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