Sandwich cake

Sandwich cake

Category: Bakery products

Ingredients
OPARA:
warm milk	200ml
dead yeast (pressed)	30g
sugar	1 st. l.
flour (sift)	1.5 st.
DOUGH:
eggs	3
butter (melt)	120g
sugar	1 st.
flour (sift)	3st. (+ -)
salt	1 \ 3h. l.
vanilla
FOR INTERLAYER:
butter (softened)	150g
FILLING:
raisins	2st.
other candied fruits	1 st.
almonds (chopped)	1 st.

Cooking method

• Dough:
• Dissolve yeast in milk, add sugar. Add sifted flour. My grandmother used the word: "... talker."
• So: make a chatterbox from the dough (thick as thick sour cream). Cover the dough with foil and leave in a warm place for 10-20 minutes. This dough comes up quickly. So you need to watch so that you don't run away ...
• Dough:
• Add beaten eggs with sugar, salt, vanilla and softened (melted) butter to the matched dough. Stir. Add the sifted flour in small portions and knead the dough. At first it will be sticky, gradually mixing and beating, the dough turns into a very soft, pleasant dough. Lightly dust your hands with flour. Knead: the longer, the tastier and more correct the cakes will be (at least 30 minutes). Remember! This is the most important step on which this baking depends. Cover the dough with plastic wrap and leave in a warm place until it rises 2 times (2 hours).
• Assembly:
• Prepare the molds (grease with oil and line with baking paper). I also used a muffin pan with a sleeve. In her, too, everything works out great.
• Pinch off small pieces of balls from the common dough, form a 1 cm thick circle out of them, lay them on the bottom of the mold, spread a layer of butter on top (you can be more generous!) Of butter, sprinkle with filling (try not to get between the sides of the mold and the dough) ... on top make a circle again, lay, grease with oil and sprinkle with raisins. Put the topmost circle and press down evenly along the edge. Do not lubricate the top with anything. The form must be filled in 1/3 (no more). Cover the filled forms with a towel and place in a warm place until dough is raised. Rises quickly, reaches the edges of the form in 20 minutes. Preheat the oven to 180 * C. Bake for 30 minutes. Willingness to check with a wooden stick. Still hot cakes should stand in the oven for 20 minutes. You can sprinkle them with water. Then you can remove it from the mold and transfer it to the barrel. Store the Easter cakes in a large container, lined with a cotton towel and with the lid closed.

The dish is designed for

3 Easter cakes (capacity 1L)

Time for preparing:

4-5 hours

Note

The cake is dense, with a creamy aroma, moist, soft, flaky. The recipe is for 3 cakes with a capacity of 1 liter.

In the photo I used a silicone mold in the form of a candle. It turned out very effectively. I do not regret that I have acquired such a shape. This is how it looks.

Oh, thank you, what a brilliant idea - to sandwich the cake, otherwise I always have problems with raisins in the dough, and I have a lot of silicone forms. I will bake the next cake according to your recipe.

Thank you, a really very interesting idea!