Easter cake on squirrels

Category: Bakery products
Easter cake on squirrels

Ingredients

Dough:
warm milk 2st.
dead yeast (pressed) 40g
sugar 1 st. l.
flour (sift) 1.5 st.
Dough:
egg whites 8pcs
sugar 1.5 st.
butter (melt) 120g
flour (sift) 3-3.5st. (+ -)
salt 1 / 2h l.
Filling:
raisins and other candied fruits (colorful and sweet)) 2st.
almonds (lightly toasted and chopped) 1 st.

Cooking method

  • Dough:
  • Dissolve yeast in milk, add sugar. Add sifted flour. Make the dough like thick sour cream. Cover the dough with foil and leave in a warm place for 30 minutes (and this is the maximum!). This dough comes up quickly. So you need to watch so that you don't run away ...
  • Dough:
  • Add to the matched brew: whipped egg whites with sugar (persistent peaks!), Salt, softened (melted) butter. Stir. Add the sifted flour in small portions and knead the dough. At first it will be sticky, gradually sow the flour and knead with a jelly, when it will be hard to take the dough and a spatula - start kneading by hand, dusting your hands with flour…. Knead and beat for a long time. 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 foil and leave in a warm place until it rises 2 times (2-3 hours).
  • Prepare the molds (grease with oil and line with baking paper). You can use any form for a cake or bread: everything works out great too.
  • Knead the raised dough lightly and stir in raisins, candied fruits, nuts. We lay out according to the forms. The form must be filled in 1/3 (no more). Cover the filled forms with a towel and place in a warm place until the dough is raised. It rises quickly, in 20-30 minutes it reaches the edges of the form. Preheat the oven to 200 * C. Bake for 10 minutes at T200 * C, then reduce T 180 * C and bake for 15-20 minutes. This baking is designed for cakes with a capacity of 400-500 ml. If you bake large (1L), the baking time will increase. Willingness to check with a wooden stick. Be sure to sprinkle them with water. Still hot Easter cakes should stand in the oven for 20 minutes. Then you can remove it from the mold and transfer it to the barrel. Store the cakes in a large container lined with a cotton towel and with the lid closed.

Time for preparing:

4-5 hours

Note

Someone asks the question: where to attach a large amount of remaining proteins? Of course, meringue ... angel cake ... or white sponge cake, or just freeze until convenient. And I propose another option for hidden luck. You can make Easter cakes on proteins alone. The result both pleased and surprised. For comparison, baked 2 types: yolk and protein cakes ... The yolk cake is darker in section, heavier, more layered. You see the protein cake in the photo - it is not whitish at all, as, for example, in an angel's cupcake. The same oily color as the whole baking. I was pleased with the wonderful creamy aroma (there is no such in yolk), in the future, when baking, you do not need to add vanilla and flavors. The protein cake is light as fluff and lacy, delicate and at the same time has a pleasant moisture. And fewer calories enter our body. I am very, very happy about the taste discovery. I will popularize. As they said before: For a ruble of work, for two praises. It's not difficult to do, but it will delight everyone - that's for sure.

sweetka
Yes, with squirrels after Easter, it's an ambush!
alina-ukhova
tasha74, such wonderful Easter cakes you have, on these Easter cakes it should be that there is no crust ??? And yet, I looked through all your recipes for cakes, which one did you like the most? (That I’m the first to bring it to life) See how cunning I am
Tasha
I haven't posted everything yet .... wait ... I didn't have time. I show my favorite recipes. My family demands diversity. I always bake several types. But every year for many years there is an unchanging one that always repeats - KULICH HOLIDAY BINDED.

Why didn't the crust work? It all depends on the form.For example, I made it in a form for a cake-bread (I missed the sides with a layer of butter) - in the end it turned out ruddy and on the side ... But these cylinders turned out to be like this in a tin form (with sides made of baking paper). The colors didn't work.
But for me it is good for a photo - you can see the structure and color well.
alina-ukhova
Thank you, tasha74, for a comprehensive answer!
Meri popins
tasha74 Is there a mistake in the recipe? I just got a batter. In the process, I had to add a lot of flour and the taste, of course, lost. It turned out to be edible, but not that
Tasha
There are no errors. I did it more than five times. There were no punctures.
Of course, it is very important to capture the consistency. The dough sticks to your hands, but it shouldn't be runny. If flour was added, it shouldn't have affected the taste. The point was something else. Why didn't you like it? It is interesting to understand.
I really enjoyed baking in nonstick muffin tins. In tin cans lined with parchment - did not satisfy the appearance on the sides. This was one drawback, and the second - these cakes must be eaten immediately, after 2 days they become stale ...
Meri popins
Natasha, I'll figure it out when the squirrels need to be attached. I'll try this recipe again. About the taste - I’m picking on, perhaps. Because everyone who was treated to it was delighted.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers