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Yeast-free easter cakes
10 servings1 hour 25 min
Melt the butter over low heat in a saucepan or a saucepan with a thick bottom. Mix the sifted flour with baking powder and vanillin, add salt, which successfully shades the taste. Mix the flour mixture with melted oil. We separate the proteins from the yolks and leave them aside for a while. We rub the yolks with sugar, add them to the dough, mix with a spatula until homogeneous. We rub saffron in a mortar, pour a tablespoon of water. We give about 30 minutes to infuse and reveal the taste. Soak dried fruits in boiling water, this will allow them to swell a little, and cleanse them of preservative solutions. Add to the dough, not forgetting to cut into small pieces first. Pour slightly warmed milk, saffron and mix. Beat the proteins to stable peaks, if necessary, you can add a little sugar. To speed up the result, it is better to cool proteins, whisks and whipping dishes in advance. Add foam to the dough, mix carefully, without sudden movements, trying to maintain the maximum number of air bubbles inside. Grease the baking tin with butter. If disposable paper forms are used, this item may be excluded. The dough rises very well, so we fill the form by 1/3 and put it in the oven heated to 180 degrees for an hour. Time must be monitored additionally, it can vary depending on the capabilities of the oven. For the glaze, take lemon juice, add a little water, and mix it with powdered sugar until the liquid sour cream is homogeneous. If desired, the juice can be replaced with orange or grapefruit. We pour glaze over the cooled cake, and when it sets, we decorate it to our taste. Enjoying a delicious and fragrant Easter cake!
Wheat flour - 300 gr, Raisins - 50 gr, Butter - 200 gr, Sugar - 150 gr, Salt - to taste, Chicken eggs - 3 pcs., Vanilla extract - 1 tea liter, Baking powder - 1.5 tea liter, Milk - 200 gr, Saffron - 0.5 tea liter, Sugar powder - 1 tea liter, Lemon juice - 1 tea liter
How vanilla, vanillin, vanilla extract and vanilla sugar differ, how to properly apply and replace them so as not to spoil the taste of the dish, read this article.
Be prepared for the fact that flour may be needed more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
It is important to sift through the flour to saturate it with oxygen. Then the pastry will turn out to be airy and will rise well when baking.
Is it possible to replace baking powder with soda, how to add them correctly so that the pastries are lush, how to avoid an unpleasant soda taste and much more read in the article "Baking powder or baking soda - what is better? "
