Almond cake on yolks

Category: Easter
Almond cake on yolks

Ingredients

Welding:
wheat flour c. from. 50g
milk 250 g
Dough:
welding all
dry fast-acting yeast 7 g
milk 80 g
granulated sugar 10 g
Dough:
dough all
wheat flour c. from. 450 g
almond 80 g
yolks 120 g
salt 5 g
sugar 110 g
vanilla sugar 10 g
butter 150 g
orange zest 1 tbsp. l
raisins 150 g

Cooking method

  • Welding:
  • Bring the milk to a boil. Pour in flour, stir so that there are no lumps. Cool until warm.
  • Dough:
  • Add milk, granulated sugar and yeast to the warm tea leaves (I have a saf moment). Stir. Tighten the container with plastic wrap and leave for 30-40 minutes.
  • Almond cake on yolks
  • (the finished dough was a little imprinted on the film, but you can clearly see it, dough, texture)
  • Almond cake on yolks
  • Dough:
  • Dip the almonds into boiling water for 1-2 minutes, put them on a sieve, pour over with cold water.
  • Peel and dry thoroughly. Grind in a coffee grinder, adding some of the total sugar to it.
  • Grate the orange zest. Grind it with softened butter and vanilla sugar.
  • Add chopped almonds, 400 grams of flour, yolks, salt and sugar to the dough. Knead the dough for 8-9 minutes, then add the butter and the remaining flour in two passes. Knead for about 10 minutes more. The dough is very soft. It stretches with a "comma" and smears a little along the bottom.
  • Leave for fermentation for 1 hour at a temperature of 27-28C degrees.
  • Almond cake on yolks
  • Rinse the raisins, pour boiling water over, leave for 10-15 minutes. Discard on a sieve and dry.
  • Add raisins to the dough. Knead the dough to distribute the raisins evenly.
  • Almond cake on yolks
  • Leave the dough to ferment for another 1 hour at a temperature of 27-28C degrees.
  • Almond cake on yolks
  • Almond cake on yolks
  • Lubricate the work surface and hands with a little vegetable oil. Lay out the dough. The finished dough is very soft, like a thick foam, buttery.
  • Almond cake on yolks
  • Almond cake on yolks
  • Knead the dough a little. Divide into 3-4 equal parts. Round each part a little.
  • Divide the dough into molds, filling them up to one third.
  • Almond cake on yolks
  • Cover the forms with cotton towel or foil. Proofing - 1 hour until the volume of dough pieces is increased by 2.5 times.
  • Preheat the oven to 200C (convection 180C) degrees. Put the molds in the oven and immediately lower the temperature to 180C (convection 160C) degrees.
  • Bake for about 40 minutes (be guided by your oven and the size of the cake tins!).
  • Almond cake on yolks
  • Cool the finished cakes completely, then decorate as desired.
  • Almond cake on yolks
  • Almond cake on yolks
  • Almond cake on yolks
  • Almond cake on yolks
  • Bright Resurrection to you!

Note

Based on the recipe "Almond cake" from the magazine "Gastronome School" No. 10 (228) May 2013.

Rada-dms
And where were you with this recipe two hours ago !!! Very good! : bravo: I'll try! Thank you!!
Sonadora
Thank you, Ol. I hope, you like it.
Quote: Rada-dms
And where were you with this recipe two hours ago !!!
Where she was ... she decorated and danced from her own people, because they had already taken away one cake and, I'm not afraid of this word, ate it.
Rada-dms
Sonadora, an excellent recipe, I just bake it quickly on dry yeast, I wonder if they don't consecrate tomorrow? Otherwise, we had to consecrate my colored curl today.
Oh, urgently needed, where is the recipe for the glaze that is being brewed or heated? So as not to crumble? I've got a madhouse here already ...
Sonadora
Quote: Rada-dms

I wonder if they won't bless you tomorrow?
I do not know.
Olya,
Almond cake on yolksPokhlebkin sugar fondant recipe (on invert syrup by hand kneading)
(Tasha)
will go?
vernisag
Manka, great recipe! And really, what did that show late as late? I really liked it. Okay, I'll bookmark it, I'll bake it next year.

Quote: Rada-dms
So as not to crumble?

Sonadora
Thank you, Irin. It so happened that only this week we managed to play with Easter cakes.I scoffed at ShuMashin kulich from Molokhovets, I actually planned to bake it today, until I stumbled upon a gastronomic recipe early in the morning, and it was here that “Ostap got it” (c), I baked three portions of almonds today.
lettohka ttt
Girls, Happy Holidays !!! All the best!!!!
Gorgeous recipe, bookmarked :-) thanks for the recipe !!
Sonadora
Thank you Natasha! Happy Easter to you!
lettohka ttt
Thank you Manechka !!!
Markilena
And if in Panasonic put on the "Dough" mode and in the process just throw raisins? so it will come out? And put in the oven for the last proofing in paper forms, and bake there. What do you think?
Sonadora
Markilena, unfortunately, I do not remember the kneading algorithm in the "Dough" mode. I'm afraid the kneading there is a little less time and an hour and a half of fermentation will not be enough. I made dough in a bread maker, in Panasonic, on "dumplings". I started the program, after 10 minutes I stopped the kneading, added half of the butter and some of the remaining flour, after 3 minutes - the rest of the butter and flour, after which the kneading lasted for at least another 7-8 minutes.
vernisag
Quote: Sonadora
baked three servings today, almond.
Ayayayay! I have one serving, but I made six. In principle, I also made custard (only brewed with cream) and also on yolks, but there are very few almonds there.
Sonadora
Irin, from one portion of the dough I managed to fill three forms, 14 cm in diameter. And almonds, if you want to be clearly felt, it is better to grind not in a coffee grinder, into flour, but with blender knives into small crumbs.
ang-kay
Manyash!Wonderful Easter cake! Tell me sweet? I love Bo, Schaub is already cloying?

🔗
kalina11
vernisag, but you can have a recipe for sugar glaze in words, in the sense of printing, otherwise I don't have columns
ang-kay
Above the video post is a link to the recipe.
kalina11
Quote: ang-kay

Above the video post is a link to the recipe.
The link does not work
vernisag
Icing sugar that does not crumble
Ingredients:
* 1 tsp gelatin
* 6 tbsp. l. water
* 1 tbsp. Sahara
Pour gelatin with 2 tablespoons of cold water and leave for 5 minutes to swell.
Mix sugar with 4 tablespoons of water and heat, stirring until completely dissolved. Add gelatin to the syrup, mix and beat quickly with a mixer for 2-3 minutes. Cool the mass a little, since it will flow hot, and the cold will harden. In general, spread the cakes while the icing is warm.
Roza_Irina
Irisha, thanks for the glaze recipe! And the glaze without egg white?
Happy Easter!
eye
girls who made this icing according to the video recipe, did it work?

I found it on YouTube, tried it, but something went wrong:
the sugar hardly dissolved, I was afraid to add instant gelatin right away, I cooled the sap a little, so it began to crystallize again.
after whipping with gelatin, the sugar did not disperse, although it was whipped well, but there was no gloss, snow-white (I added a little blue dye)
matte surface, like painted with water-based paint, does not dry quickly, has time to decorate, tasty, and most importantly - without raw protein!
Scops owl
Man, happy holidays! This year I baked a cake with myasoyedovskaya. I'll take yours to bookmarks. Very hardware composition With almonds ... ummmm
vernisag
Quote: ok
who made this icing according to the video recipe, did it work?
I just tried it for the sake of curiosity, I liked it, if you take your time, you can do it neatly and beautifully. But you need to prepare everything in advance, it cools down very quickly and gets up with a stake.
On 1 picture there is still a warm daub, on the second there is already a cold daub

Almond cake on yolks Almond cake on yolks

Eh, Shas Manechka will drive us from here wed ... with a broom

Sonadora
Girls, Happy Easter to all of you! And thank you so much for stopping by. I would be glad if the recipe is ever useful to you. Just do not repeat my mistake: I blindly grabbed a dark raisin in the store, but it actually turned out to be red. As a result, the dough is slightly colored.
Quote: ang-kay
Tell me sweet? I love Bo, Schaub is already cloying?
Angela, it is not very sweet.
Quote: Scops owl
This year I baked a cake with myasoyedovskaya. I'll take yours to bookmarks.
Laris, he looks a bit like Myasoedovsky. The crumb is slightly moist, only more airy.
Quote: vernisag
Eh, Shas Manechka will drive us from here wed ... with a broom
Nizasht! (c) Moreover, I don't know how to make such a beautiful icing as yours, Irisha.
Loksa
eye, gelatin was added to hot sugar, as soon as the crystals parted, everything worked out! Personally, I really liked the glaze (I made three types) - this is the simplest and will dry quickly.
Sonadora, Manka, such a beautiful cut !!!! and I liked the color!
MariS
Manechka, thanks for another cake recipe! Now your head will go even more when you have to choose again from many options ...
Sonadora
Oksana, Marishathanks girls. If you like wet cakes, try it, especially since this one is very uncomfortable, it is prepared quite simply and quickly.
ang-kay
Manyun,and how much sugar should you increase? If you baked "Myasoyedovsky", then I increase the sugar by 100 grams. Same for me.
Sonadora
Angel, in Myasoedovsky sugar, it seems, is twice as much according to the recipe. So, probably, 100 grams can be added.
Kras-Vlas
Manechkawhat a delight, just a wonderful cake! I'm from your crumbs in the deep! Thank you for bookmarking the recipe !!!
Sonadora
And I'm from yours. So let's roll around together! (where is the appropriate emoticon here?) Thanks, Ol.
MariV
Sonadora, Manya, I've already collected so many recipes for cakes to my bookmarks that I thought - FSE, fatite! But no - I almost slipped past such a recipe! Dragged away! I bake cakes and bake on weekdays. for tea....
Sonadora
MariV, Olya, take it to your health. I hope that you will one day come to this recipe.

And today I baked rolls from this dough with chocolate drops. I took a little more flour, 50-70 grams.
Almond cake on yolks
MariV
Sonadora, Manya, it will come, it will come!
Kras-Vlas
Manya, rolls class !!! Tell me a secret: where do you then take the squirrels?
Sonadora
Quote: MariV
it will come, it will come!
Olya, please write how it happened.

Quote: Kras-Vlas
Tell me a secret: where do you put squirrels afterwards
Olya, I freeze in portions, 2-3 pieces each. Then I defrost it in the refrigerator and add it to bread, or make my own omelet at the rate of 2 eggs + 2 proteins.
Rada-dms
And I already got it! Are standing on the proofer!
Sonadora
Quote: Rada-dms
Are standing on the proofer
Ol, for some reason they didn't fit very well in my proofer, a maximum of two and a half times, that is, they filled out the form by about 3/4. But then in the oven they increased well.

PS Here I am a brake! It just dawned on me now that almond essence can be added to the dough for flavor. The original Amaretto recipe seems to have been.
Rada-dms
Sonadora, I added orange essential oil, and nut liqueur, there were not enough nuts, so the mix turned out to be nutty. They fit very cheerfully !!!
Mikhaska
Oh! And I, Manechka, did not slip past your cake! I took it to the bookmarks, and, just for every fireman, copied it carefully. And I even added some comments in the note.
So today she added about Amaretto.
Here ... Thanks, so thanks for the recipe! He's wonderful, your Easter cake!
Kras-Vlas
Quote: Sonadora
Quote: Kras-Vlas from Yesterday at 13:19
Tell me a secret: where are you doing the squirrels later?

Olya, I freeze in portions, 2-3 pieces each. Then I defrost it in the refrigerator and add it to bread, or make my own omelet at the rate of 2 eggs + 2 proteins.
Thank you, Manya! I didn’t know that proteins can be frozen ...
Live and learn (I will not continue to write ...)
Sonadora
Quote: Rada-dms
Fit very cheerfully
Ol, how are the Easter cakes? I'm worried.

Mikhaska, Ira, thanks. I would be glad if you like it.

Quote: Kras-Vlas
I didn’t know that proteins can be frozen ...
Ol, I spied on our girls in the "school of confectioners".
Rada-dms
Sonadora, oh, I didn't report! Sorry Sorry sorry!

The Easter cakes are great !!
My dough in molds, without exaggeration, came up FOUR TIMES!
They do not stale for a long time! Fragrant! I really liked it! And everyone! Thank you dear!

Only I didn't peel the almonds in time trouble, and other nuts added color from the peel, so the crumb turned out to be gray. The taste is very good, just aromatic, just a little more moist than a la panettone. Another great recipe will be for Easter!
Only nuts for the festive table must be peeled, as indicated in the recipe.


Sonadora
Hurrah!!! Olya, it's so nice that you liked the cake. Thank you very much for your trust and for trying.
Anna1957
Man, and 120g of yolks is how many eggs?
Sonadora
Anna, six, if the eggs are perfect.
Anna1957
Quote: Sonadora

Anna, six, if the eggs are perfect.

Anna1957
Quote: Sonadora
Add chopped almonds, 400 grams of flour to the dough,
Mang, and in the recipe you have 450g of flour in your dough. Or have I overlooked something? And if you take pressed yeast - 20-25 grams, right?
Sonadora
Anya, yes, 20-25 grams (I would take 20 if fresh and strong). Flour turns out 450g + 50g in a brew.
Anna1957
Quote: Sonadora

Anya, yes, 20-25 grams (I would take 20 if fresh and strong). Flour turns out 450g + 50g in a brew.
This means that in the text, where 400g is indicated, it is necessary to correct it.

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