Easter cake from E. Molokhovets (1861)

Thanks, went to knead, uh!

[Mashenka]

Mashenka, thank you very much for the delicious cake!
I carry the promised cut photo. Yesterday I didn't manage to take a picture, a tiny piece has survived to today's photo session.

[Sandorik!]

Sandorik! Beauty and more! What about the taste and texture?

Photo

All the kids left safely in the form of gifts.
Here, I want to knead again. I liked the cake very much. Alas, no longer.
You

[Sandorik!]

Sandorik! Beauty and more! What about the taste and texture?

Oh! And she really didn't! What a blast!
This cake is the golden mean!
Not as heavy and wet as according to Pokhlebkin, and not fluffy-fluffy like April (at least I did it). And on the third day it remained soft, and the taste became even more intense. I just diminished the last bit.
We all really liked it. I added lemon zest and vanilla, and a bit of cognac (these are my cockroaches, spicy cakes are not mine).
Yesterday I tasted this cake at a party (I baked it on Friday "to take away" for relatives) and compared it with a Saturday batch that I baked for myself. Friday turned out to be more airy, on Saturday from the same products and from the same pack of yeast the dough did not want to fit in any way (apparently, on Saturday with Easter cakes this was a massive problem on the forum). At the last proofing, the future Easter cakes stood for about 2 hours, in the oven with the light on and a mug of boiling water. I don’t know if this long-term separation influenced them so much, but they turned out even more tender.

[Sonadora]

Sonadora I usually let it stand until the dough stops rising of its own accord.Once it just happened, the result pleased me, since then I have been doing this if I don't run anywhere

[SchuMakher]

So, I am reporting, I am reporting, and not showing off. Since I figured out my mistakes, and such nuances can also be useful to someone.
So, at that moment, when I was adding flour to the dough, a terrible thought struck me that I had a number to see a doctor and I would not have time to turn the cake into the MV or I would not have time to see a doctor, but I took the number in 3 months. I explained the situation to my husband, he entered my position and agreed to control the baking.
The dough after mixing the flour did not seem very much and put it in the bowl, just 1/3 came out, the poet did not divide the dough, and I did not want to strain my husband. And when I left home, I looked under the lid - the dough had already rested against the lid, it worried me a little - I had to divide.
I returned home the cake was ready, to my great joy it was baked and baked. The husband, he said, acted according to the circumstances. After 60 minutes, the dough was still damp, added another 20 minutes, and then turned it over and added again 20 minutes. He took it out, cooled it down and decorated it, as he put it, with what God sent, that is, what was in my bins. And I bought a packet of fondant from "Parfait", for such a cake it turned out to be not enough and it froze rapidly or warmed it up a little, but again ingenuity helped and found gel pencils in the same place and embellished them.
Well, that's what happened. Accept and do not judge strictly, because everything went wrong after the dough was diluted.
Here is such a handsome man
I specially set the glass to show the height, along the ruler it is 12.5 cm.
And this is in the context.
About errors: from the previous baking in the refrigerator, I found yolk, put it in the dough - this time. I don't use raisins, because no one likes it, I replaced it with candied fruits, namely dried pineapples, but I pour boiling water over them before use for softness, I think that I drained the water badly - that's two. The liquid has increased.
About additives: put another 3 grams of vanilla, a bit of turmeric.
About taste: I think that such a cake is a win-win and you will not spoil it in any way, very tasty, slightly moist, moderately sweet, crumbles a little.
Well, that's like the whole report. I am very sorry that there are so many, but as they say, they learn from mistakes and may be useful to someone.
SchuMakher - Masha, thank you generously for the recipe, I will still bake this, taking into account all the mistakes and use the forms.

Well, I have to tell you my husband beautifully decorated - that's great!

Thank you, I will tell him !!

ShuMakher MASHA, I want to report back to you. that everything is fine now! True, the eggs turned out to be large, I had to report a couple of spoons of flour. The result is great! The daughter said "like cake". Indeed, the dough is airy, weightless, but not dry, with light fiber, instead of milk there were 6% cream - so the taste of the dough is creamy.
I am very grateful to you, and am pleased with myself that I have achieved an excellent result.

Favorite, definitely!

[klera1563]

klera1563 Talonchik to the doctor is an argument Well done husband! Kulich is handsome !!!!

LightTatiana I am very glad that everything worked out! Daughter - to health!

Thanks for the praise 🔗

Here are the promised photos. I liked the taste very much. Only the kids wanted sweeter

oh, I'm sorry "oh, nifiga yourself!" the first thing that escaped! this is the number! and beautiful!

14anna08 Thank you. They are just small, so there are so many (11 tiny and one medium). Although I did not expect such a result at all.

[ELENA F.]

ELENA F. Thanks for the report !!!! The beauty!!!!

[Izyuminkin]

Mash, it turns out that I've been making cakes for years following my mother's example, but as it turned out, this recipe completely coincides with Molokhovetsky. I discovered this while looking for "something like that." And I came across your recipe!

The only thing is that I did it this time with a night proofing of dough (All life is a continuous experiment)
I kneaded everything except the raisins and half the flour.
And at 8-9 o'clock - to the kitchen under a towel (in a half-bucket bowl, because the dose is "not childish", one and a half liters of milk, I don't know how), it turns out - until 6 am.
Then in the morning she sedimented this bubble mass.
I added the rest of the flour, at the end, raisins and mix with handles for about 30 minutes (I have a heavy handle, I look like I'm dead) until it sticks off the walls.
The second time is 2-2.5 times, it comes up quickly.
And the third time, already in the forms.
The technique turned out to be similar to Izyuminkin "Myasoedovskaya", but the bookmark is exactly like Molokhovets.
They are already cooling down, only smeared them. I run to Vespers, then I'll post the pictures, otherwise I don't have time.

Masha, thank you so much for the recipe !!!!!!!!!!! I was sure that this time I will not bake, but I could not pass your cake. Thank you so much! The cake is airy, light, fragrant! The first time I powdered a little with the recipe: I didn't add proteins at the end. Nothing, everything worked out. Now I forgot to put salt, but everything is fine too. Sclerosis is old. Thanks again! Happy Easter!

[inusya]

inusya great! I'm really looking forward to the photos! I also baked yesterday Happy Holidays!
natatom I am very glad that I liked it !!!! Happy Easter!

Here is the promise:
]
this is exactly half of what is baked, there are all sorts of "calibers", these are 600-700g each

I'm trying to show a wonderful crumb (for this I had to sacrifice one "manisyuka"):
]
"break" dough is just magic ...
]

airy cakes, moderately moist (well, I don't like to drink them with anything, I like to eat dry without straining), pounded cardamom - a teaspoon - the neighbors almost choked with saliva while I was baking, and in the apartment the second day the aroma!
Maaan- !!!!!
Now I will do only in such a way as this time - with the night proofing of dough. I was very pleased with the result!

ShuMakher, from your recipe I got three Easter cakes. But at first I had no idea about this, for! I wanted to bake in a mold, but it is not. I took an enamel liter mug, lined it with foil inside, greased it with oil and into the oven. I declare! You can bake in an enamel mug! In short, the dough was not divided evenly into three parts.The first cake is the most beautiful, the second is smaller, and the third is like a big cake. They gave it to grandmothers, they kept a little one for themselves. Bottom line: a very worthy cake! I nod my head. Tell me, with what nails do you glue the white glaze? When I cut it, it crumbled in pieces.

Masha, hi!
This year I baked this recipe again.
And you know, Mash, it turned out a completely different dough. When they were baked and cooled down, I cut them open and could not believe my eyes. The crumb texture is completely different from last year's baked goods. It is airy, so lacy, I even doubted whether it was cake




Look at the photo on the 3rd page of the topic https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=125769.40
There the crumb is completely different, denser or something)

[inusya]

inusya Well, they are beautiful! And the crumb is so easy to see!


iris. ka and good appetite ... I still have, already five days, but soft

AltusyaOh handsome !!!!! May the flour be different this year? I don't have the same time at a time, then a fibrous crumb, then something like your lace ... it still depends on the mixture ...

Great recipe! Even though I forgot to put the butter
The taste of the cake is exactly what I expected. In the next portion of free time I will try not to forget the butter. I didn't have time to photograph the crumb: "I'll try a little" turned into shameless eating. Delicious!

[TV-lad]

TV-lad Enjoy!

Mashulya, how much raw yeast should be taken, otherwise I'm not very friendly with dry yeast, maybe the truth is left.

[Tanyusha]

Tanyusha,
I'm not Mania, but I will say 18 grams

Lenok, thank you druhh.

[Tanyusha]

Tanyusha,
I'm not Mania, but I will say 18 grams

Lenus, thank you. Just wanted to ask about yeast.
Now I have a dough for a drunken aunt (Baba), and then Man, I'll put yours.

Good afternoon everyone! I really liked this recipe, because I work and there is very little time. I want to bake such a cake tonight.
But!
please tell me stupid, it's only about proteins. And the yolks? When are they put and in what quantity? When kneading dough? Or don't you need to put them at all? I beg you, please answer!

And another question, yeast - 2 teaspoons ??? What is it like? fresh yeast?

Butter and yolks with sugar must be rubbed white. -

And another question, yeast - 2 teaspoons ??? What is it like? fresh yeast?

we are talking about dry, instant yeast.

Thanks for answers!
I just thought that in 1861 there were no dry ones yet)))
And about the yolks with butter - I already understood. just out of order of cooking is described, so I didn't move in right away)

[Freim]

Freim, no, there were no dry ones, this is my recalculation ... The original recipe is at the bottom of the recipe, as well as the original recipe text

already understood. just out of order of preparation described

everything is like the author's ...

Thank you very much, I just really don't want to screw up the cake) So I decided to clarify!

Of course this is how it should be done

But this cake didn't work out for me today. Everything from the very beginning was not so, everything fell out of my hands ... And the sugar is not sweet (I took 130g), and I didn’t beat the whites to the end, and I didn’t grind the yolks with butter at all. My jambs have nothing to do with the original recipe, I just came to complain. I read my post over the past year and was surprised - really baked and liked it?

Good afternoon, I am very pleased with the recipe, thanks is not difficult and for me the main thing does not smell like yeast, tomorrow I will find out what's inside

[Irish]

What handsome guys !!!! The test is accepted !!! Sit down, five!
Irishdon't cry! Everything will be fine!

And I want to say thank you for the great recipe! I also made all the cakes excellently!
And the main thing. a quick and non-blemish recipe, with a lightweight composition - which is important - mom has a diet. and the less eggs and butter, the better!

in the photo - two tall and two small Easter cakes - according to this recipe.

I forgot to add one comment - I was homemade flour, the dough seemed thin after driving in the proteins. I stirred until the dough began to lag behind the dishes and hands.

Yes, this can be, it all depends on the size of the eggs and the moisture content of the flour

Masha, this year I put it down for 2 liters. The result is as always! ...

I did it this time with a night proofing of dough

Inna, what yeast did you use to make your Easter cakes? It seems that dry yeast does not like long brews. Or I'm wrong?

[Innus]

Innus, well, you're a giant!

[lappl1]

Mash, well, they don’t eat from my small dishes ... ... It's also good that I got off with one go ...

lappl1, Lyudochka, I prefer to make baked goods only with fresh ones!
On dry, only bread and then, if not in the oven, but in a bread maker (that is, when there is little time), and then I try to make it on fresh. Well, I don’t feel the dry dough, it’s not mine.
Recently I have been using Krivoy Rog.

[Inusya]

lappl1, Lyudochka, I prefer to make baked goods only on fresh ones!

Inusya, thank you very much for your reply! This moment is clear! How much fresh yeast to take?

The only thing is that this time I did it with a night proofing of dough

And can you write the layout of the ingredients for this cake - how much for dough and how much for later? You write to your batch size, and then I will count it for myself. And how much dough does it cost you in time? And where - in the refrigerator or just in the kitchen? In general, I have asked you questions here. On Trinity I will bake cakes, so I prepare in advance. I baked Iziuminkin kulich with Myasoedovskaya three times this year. I liked it very much, but I want variety.
Thank you in advance for your reply!

[Mash]

Lyudmila, if one and a half liters of milk (this is the smallest amount that I agree to):
for dough - dilute all yeast (120g) in milk, and half the flour (1.500 kg).
I just put it in the kitchen, not in the cold, at about 9-10 pm, covered under a towel in a large bowl.
In the morning, at 6 o'clock, I start the main batch.

All this goes to the ingredients of all-
For 1.5 liters of milk
yeast - 120g fresh
flour: +/- 3 kg (look at the flour, but the dough should be very soft, not tough)
eggs - 15 large homemade eggs, separate the whites and yolks (some of the proteins, I remove 5-6 pieces altogether, since they give the dough an excessive "tightness"), the excess proteins will then go for fondant.
sl. butter - 400g
sugar - 3.5 cups
salt - 1 tsp. a little incomplete
raisins - 500g
mashed cardamom, vanilla.

With the main kneading of butter yeast dough, I always follow the rules:
1.the butter is almost floating, but not melted.
2. Yolks, ground with salt, and then with sugar, until whitening and uniformity.
3.whites, whipped until firm foam
4. the raisins are pre-steamed, dried, roll in flour before filling
That's all the wisdom.
In the morning I kneaded (or rather, the combine does it for 15-20 minutes), then I dump it into a bowl and add the whipped proteins with my hands very carefully, from bottom to top.
Suitable once, the second - already in the forms.
It is obtained from this quantity: 6 forms d-14cm, 6 forms d-11cm, and 6 forms d-8cm

Per liter of milk
80g yeast
10 eggs
flour about 2kg
300g sl. oils
sugar 1 half liter jar
raisins 350g
salt 1.2 tsp
vanilla, cardamom.

In fact, I can give 2 liters if necessary, but I think there are no such abnormal ones here except me ...
But if anything, I will.

Mash, is it nicho that I'm being clever here?
I really love them, the Molokhovetskys.
As I remember how I translated all this from her book ten years ago - from pounds and zolotniks - into our displacement capacities - ...
And now I have already filled my hand - I’ll tell you from sleep by heart ...