Cakes on creamy margarine

40 servings
7 hours

Prepare the products: heat the milk, get the eggs and margarine out of the refrigerator, rinse the raisins and dry.

Make the dough: dissolve yeast, 2 spoons of sugar, 4 cups of sifted flour in warm milk. Cover with a towel and leave for 1-1. 5 hours in a warm place.

One at a time, carefully separate the yolks from the proteins. Put the squirrels in the refrigerator. I divided the proteins into two parts, because 3 proteins are enough for this number of cakes to get a protein glaze.

Rub the yolks with sugar.

Once the opara has begun to settle, rub the margarine (soft) with some of the remaining flour and salt, pour in the cognac, yolk mixture, opara and start kneading the dough, gradually adding the flour.

Stir the dough right on the table so that it does not stick to your hands, add raisins. Cover with a towel and put in a warm place, let rise 2 times.

Fill the form with dough for about a third, let it dissolve (I put it on the stove with the oven on - so the cakes rise faster.

Once the dough in the molds has increased in volume, put in the oven and bake over medium heat for 30-40 minutes, depending on the size of the molds and how quickly the cakes brown. I had a second baking sheet with cakes baked much faster, although the oven was turned on in advance.

Get the cakes out of the oven and put them on their side to rest. I spread a blanket on the table, parchment on it, and lay out cakes. So they lie until they cool down completely.

Remove the proteins from the refrigerator and beat with a pinch of salt, add sugar, beat again.

Release the cakes from paper and glaze them, I just dip them in a container of protein.

The cakes are ready.

It remains only to decorate them!