Yeast-free curd cake like a cupcake

8 servings
2 hours

How to bake a yeast-free curd cake like a cupcake? Prepare the necessary ingredients for the dough. My shapes are 9 and 12 mm in diameter. You need to get all the products out of the refrigerator in advance, they should be at room temperature. Melt the butter in a microwave or in a water bath. Turn on the oven 200 degrees. Whisk the eggs in a bowl until fluffy. To make them beat better, you can add a pinch of salt.

Continuing to beat, gradually pour in the sugar with the vanillin. Beat for about five minutes until the mass increases in volume. The better to beat? This can be done with a standard mixer or blender with a & quot; whisk & quot; nozzle.

Add melted and cooled to room temperature oil and 9% fat curd to the egg mixture. The curd can be ground through a sieve beforehand. Whisk everything until smooth without lumps.

In a glass, extinguish the floor of a teaspoon of soda with three tbsp. l. vinegar and add to the dough. Such an amount of vinegar should not be frightening, I bake these cakes for a long time and always add so much vinegar, it evaporates during the chemical reaction and leaves neither taste nor smell. The mixture will hiss and foam, as it should. This procedure will save baking from the taste of soda and at the same time make it magnificent.

Take a third of the flour (pre-sifted), add a teaspoon of baking powder to it, also add to the dough and whisk at a low speed. Do this carefully so that the dough does not splash. Do not immediately turn on the high speed, and immerse the mixer blades in the mass completely (if possible).

Add the washed and dried raisins on a paper towel to the mass. To ensure that the punchlines are evenly distributed over the dough and do not stick to each other, they can be rolled in flour, especially if you have sticky raisins. I don't have one, so I didn't.

Inject the rest of the flour and walk through the dough with a mixer. The dough should turn out in consistency as very thick sour cream. Flour should intervene well in the mass. Flour may need a little less or more.

Grease the paper forms completely with butter, fill with 2/3 dough and let stand for 5-10 minutes. Send to the oven preheated to 200S, reduce the heat to 160S and bake for 20 minutes, then increase the heat to 170S and bake for another 30 minutes. After this time, increase the heat to 180S and bake for another 5-10 minutes & quot; until dry skewer & quot;. Immerse the wooden skewer in baking. If it comes out dry, then it is ready. Baking times may be different, depending on your oven.

Prepare the necessary ingredients for the glaze. Pour 1 tbsp of gelatin. water and leave to swell. Pour sugar into a thick-bottomed saucepan and pour 2 tbsp. l of water. Place the pan over a high heat and bring the water to a boil, reduce to medium heat and cook the syrup, stirring, about 5 minutes until thickened. Remove from the heat, cool down to 60 degrees. Add the swollen gelatin to the syrup and beat with a mixer for about 5 minutes. You can decorate cakes.