Milk cake with candied fruit and walnuts

12 servings
1 hour 50 min

How to bake cake on milk with candied fruit and nuts? To prepare cakes, we prepare inventory and the products we need.

Add 50 grams of yeast to 0. 5 liters of warm melted milk.

Then add 2 tbsp. sugar 3 tbsp flour and mix.

Add another 3 tbsp. flour in opara and stir with a whisk.

Break six eggs of room temperature into a separate bowl.

Add the remaining sugar to the bowl and whisk thoroughly with a mixer.

Add 200 grams of butter to the egg mixture.

Add 2 tea liters to the egg mass. vanilla sugar, 1 tea liter turmeric and mix well with a whisk.

Add the well-risen steam to the egg mass and mix thoroughly until homogeneous.

Then pour the resulting mixture into a large container and add flour, sieving in parts through a sieve and stirring.

We mix the resulting dough well.

Thoroughly rinse 100 gr. raisins and sprinkle well in it with flour.

We put the raisins in the dough, add 100 grams. Candied fruits and mix well distributing in the dough.

We cover the dough with a towel and remove it for one hour in a warm place, after which we wrap the dough with our hand right in the container.

We lubricate the table with vegetable oil and lay out our dough on it, which we mix with our hands for about 10 minutes, releasing carbon dioxide from it and saturating it with oxygen.

We place about two kilograms of the resulting dough in the prepared forms, with a teaspoon, which was wetted in vegetable oil, spreading the irregularities of the dough in the forms. The dough should take no more than half of the form (you can even fill in a third - there will be a place for cakes to go up).

We put the crop blanks with great accuracy on a baking sheet, cover them with a towel and put them on proofing. After an hour and a half of proofing, we put the baking sheet very neatly in the oven, heated to 160 degrees for 25 minutes. Then lower the oven temperature to 150 degrees and bring the cake to readiness for 30 minutes. Note that the time and temperature are approximately indicated, since everyone has different ovens, focus on the features of your technique.

Taking out the cakes from the oven, we begin to prepare protein cream. We take protein from one egg, add a pinch of citric acid and 50 gr. icing sugar and beat with a mixer to hard peaks. Grease the resulting cream on top of the cakes, add nut mixture, candied fruits, walnuts, raisins. Adding the dye to the protein cream that we have left, mix it well and lubricate the cakes, decorate with sugar paste, rosettes, snowflakes and asterisks.