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Raisins and nuts cake

Cooking recipes / Top Picks / Homemade cakes

12 servings
2 hours

Chicken eggs - 3 pcs., Sugar - 180 g, Wheat flour - 200 gr, Milk - 100 ml, Raisins - 200 gr, Walnuts - 120 gr, Lemon juice - 1 teaspoon, Soda edible - 0.5 tsp, Cognac - 1 tsp, Sugar syrup - 150 ml, Fat cream - 500 gr, Thickener - 20 gr, Sugar - 8 tbsp, Vanillin - 1 gr, Bitter chocolate - 50 gr

boiling water and add a little cognac to soak the raisins, leave the raisins to swell for half an hour.

Then drain the liquid from the bowl with raisins, grind the raisins with a blender to a puree state.

Add some lemon juice to the raisins and pour in the milk. Mix thoroughly, then add soda and mix again.

Rinse walnuts, dry in a microwave or in a dry pan. Grind walnuts with a blender or rolling pin into crumbs.

Let's move on to making the dough.

Drive chicken eggs into the bowl of the blender, add sugar and beat with a whisk until a thick foam forms.

Pour the egg mixture into a large bowl, pour in the sifted wheat flour and gently mix the ingredients so that the dough does not settle.

We introduce the raisin mass and crushed walnuts into the dough and gently mix again so that the additives spread evenly throughout the dough.

We cover the cake baking dish with parchment, grease it with oil. I have a detachable 25 cm uniform. I decided to bake one large cake, and then cut it into three like a regular biscuit. But such a dough, unlike the classic biscuit, is heavy due to the additives of nuts and raisins, it is difficult for it to rise when baking, so the biscuit was not as high as I expected, it was quite difficult to cut such a cake into three.

It is better to divide the dough into three parts and bake each cake separately. We bake cakes at a temperature of 190 degrees for about 20 minutes each cakes. Readiness can be checked with a wooden toothpick.

We cool the ready-made corgi. Meanwhile, make cake cream. Cream will perfectly complement the taste of biscuit with walnuts and raisins. In a deep bowl, put the chilled thick cream (I have 30% fat content), add sugar or icing sugar and cream thickener, vanillin. Beat the ingredients with a mixer until the mass is thick.

We start collecting cake. Soak the cooled cakes with sugar or cherry syrup.

Rinse with chilled cream and stack. Grease the cake on top and sides with cream.

You can decorate the cake as you like, I sprinkled grated bitter chocolate. Let the cake soak in the refrigerator for 2-3 hours and serve it to the table. Have a nice tea party!