The cake is delicious

Hello everybody! I'm new! Finally I found the site of Easter cake, and even so delicious! I have a Moulinex 2000 stove! delicious cake! Yesterday my husband and I could not wait for it to cool down! I will definitely bake one for Easter! Here is a photo!

Yesterday, after buying a Panasonic 255 bread machine, in the evening after work, we decided to try HP right away. We decided to bake a cake from Elena Bo.
So I tried to add a photo, it seems to work.
Here's another one. I did everything according to the recipe. Only instead of 2.5 yeast I put 2 tsp, and instead of water I used milk. So it turned out such a delicious miracle. Thank you very much for the recipe.

Thank you! Could you tell me the recipe for icing for cake?
And one more thing: how much is a full dispenser? I have a Mulinex stove, there is no such adaptation.
And what is the weight for a recipe of 500, 750 or 1000 g?
What program should you bet on?
Sorry if the questions are repeated. The whole topic cannot be mastered.

We baked Easter cake yesterday. Here's what happened.

I want to bake in the oven, I will make a half portion, please tell me at what temperature the oven is (and do I need to preheat the oven) and how long?

class, yesterday I baked a cake according to Elena Bo's recipe. Great, thank you! Well got up. The only thing - it seemed not very greasy, more like butter bread (but, given the composition of the ingredients, it simply could not be different.
Very airy! thanks again.

Fatter - Oily https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=3502.0

I want to bake in the oven, I will make a half portion, please tell me at what temperature the oven is (and do I need to preheat the oven) and how long?

I will bake in both the oven and the bread maker. In the oven at 180-200 g., I will put it in a cold oven, because baking will take place in ceramic flower pots. And so, you can probably put it in a heated one.

I did it for the third time. This time with raisins and nuts. And again it does not rise. Although, I measured everything exactly according to the recipe. The yeast is good, the bread is baked on it and rises just fine. Maybe you need bread flour, but I baked in ordinary white flour? Maybe my bucket is too big for this cake? That is why it seems to me that it comes out small. Although, the bucket is not designed for a loaf of more than a kilogram ...

Caprice
You need bread flour. And what kind of baked you did not understand?
Flour 450 gr. right? Does the dough come out thin? Or a bun? Have you added an apple?
What is the maximum amount of flour recommended for your bread machine?

Kulich rose to the stove lid, but did not want to shake himself out of the mold. While I was getting it, the dome fell off
What do you advise? Maybe it was worth putting the program longer? It is large in weight, and I baked it on the program for the little one.

I, too, always shake out badly. When I baked it for the second time, when I removed it from the bucket, I shook it so much that a large piece fell out of the middle. Now I take out the bucket, put it on the table, and use a silicone spatula in a circle between the cake and the bucket (to the bottom). After that, the cake is shaken out without loss.

If the cake does not want to jump out right away (although very strange), leave it to stand in a bucket on the table. After 5-10 minutes try again.

[Elena Bo]

Elena Bo, did not add apples. Well, I don't like apples in baked goods, I even try not to bake pies with apple filling. Baked on ordinary white flour, multi-purpose. That is, the one used by the average housewife who does not have HP in the house.Plain white flour from which we have baked at home for decades. I measured the flour with cups. The dough - I can't say that it was thin, but not heavy either. After adding nuts and raisins, it formed into a bun.
The size of the cup in my HP, if to the last line is 200 ml. The bucket is designed for baking loaves up to 1 kg.

Caprice it is strange that your dough formed into a bun, I had a bun, and I was not even a little scared, I thought the cake would not come out, but he rested right under the lid.

[Elena Bo]

Elena Bo, Yesterday I baked Easter cakes according to your recipe. Tell me how to double the ingredients, in particular yeast worries

[Elena Bo]

Elena Bo, did not add apples. Well, I don't like apples in baked goods, I even try not to bake pies with apple filling. Baked on ordinary white flour, multi-purpose. That is, the one that is used by the average housewife who does not have HP in the house.

Well, that's the answer. The apple in this recipe does not give any taste (who baked - will confirm). But it is precisely because of him that the airiness of the dough and the rise occurs. Try once
If you don't want an apple, add something else juicy (I somehow added cherries, the cake turned out to be good, but grayish), but the main thing is not to overdo it. Bakery flour, on which we make bread.

[Elena Bo]

Elena Bo, Yesterday I baked Easter cakes according to your recipe. Tell me how to double the ingredients, in particular yeast worries

Everything is 2 times. What is there to think about. Better to make 2 batches.

I have a question - when should the dough rise?
I made this cake yesterday, I was completely upset when the dough almost did not rise until the baking process - then it rose almost to the top of the bucket and baked. in general it is very tasty, but I am confused by the fact that it should have risen much more and during the lifting process, and not baking ...

In general, thank you very much for the recipe !! very tasty and all those products that are always at hand.

In general, this dough rises very well. At least by the time of baking, 2/3 of the bucket takes up, and often more. Maybe it seemed to you that it does not rise? It also settles 2 more times during the ascent.

In general, this dough rises very well. At least by the time of baking, 2/3 of the bucket takes up, and often more. Maybe it seemed to you that it does not rise? It also settles 2 more times during the ascent.

Maybe so, though I even looked inside to check maybe it doesn't heat at all. The bucket was barely warm towards the bottom. and the top is generally completely cold .. I looked that according to the instructions it should be 35 degrees ... I could not measure, maybe these 35 degrees are so cold

I have been baking bread for a long time, a panasonic 255 bread maker, I have been reading the forum for a very long time too, this is for acquaintance / And now, what did not work out, (I have MAK, so no, pay attention to commas and all other signs) - it did not rise, it turned out a lump of unbaked dough- obviously there was not enough water / Today I stayed at home specially to bake this wonderful cake / I just took it out - excellent, healthy (as in the previous photo) got out of the cup by 7 centimeters / Today I put flour not 450 g, but 350 g / y I like to weigh everything on the scales, but today I put 3 cups as in the first post and weighed it - it turned out 350 g /

I made a second Easter cake, added grated chocolate and nuts, rose a little, compared to the first cake, three times less /

I assume that you do not put the apple and do not replace it with anything? This is critical in this recipe.

Photo report!

And this is half of "very tasty" ....

so as not to get out of the bucket, I had to make half a portion.

I did it for the third time. This time with raisins and nuts. And again it does not rise. Although, I measured everything exactly according to the recipe. The yeast is good, the bread is baked on it and rises just fine. Maybe you need bread flour, but I used to bake it on plain white flour? Maybe my bucket is too big for this cake? That is why it seems to me that it comes out small.Although, the bucket is not designed for a loaf of more than a kilogram ...

I made this cake 5 times: the first time on a reduced bookmark - did not rise, the second time in full - did not rise, the third time I took yeast for baking - I got out of the bucket and hung over the edge, the fourth time (just for Easter) I put a reduced dose yeast for baking - it is impossible to betray how tasty and airy in general there are simply no words, the last time I did it 2 days ago, I thought about it and put in the usual yeast, then I took it out as much as I could and replaced it with yeast for baking - the result is a small very tasty brick, I don’t give it to anyone - I eat it myself. I made a conclusion for myself - I will make this very tasty pastry only with yeast for baking!

I bake this cake with SAF-instant yeast and every time it comes out of the bucket.

I bake this cake with SAF-instant yeast and every time it comes out of the bucket.

I also have Saf-Instant and Nevada. Always gigantic and creeps out.

I had a good moment for the saf-moment, and even better for the saf-instant. thanks for the recipe.

I bought my HP last Saturday before Easter and the first thing I did was bake this cake !!! the kids now every day ask him for tea, thank you very much for the recipe !!!

[Elena Bo]

Questions to dear Elena Bo and Sofim.
I want to bake with fresh yeast. Because they say you have what tastes better.
Furnace 255, just bought.
1. Please explain how this yeast should be laid, and the order of laying, where it is up or down. Will the dough come out on the floor?
2. Is it possible to increase the amount of sugar with this yeast? Sofim wrote that she added sugar to 3 tbsp. l. more, but did not say what amount of flour (450 or 300g?)
3. And what kind of cup of raisins (volume) was soaked in rum (how much rum was in the beginning) how many were soaked in time.
4. It is thought to replace it with whey for "better" taste / quality. Is it possible in this composition?
Forgive me if that for nonsense questions, this will be the first experience.
I really want to please my mother with a surprise to the hospital.
She was a master of Easter cake. Therefore, I choose the best.
I'm not afraid of difficulties, that soldier is bad, because he does not dream of becoming a general.

(I also remembered the cake, the cat.the employee's mother baked in a simple oven - she said that she added mayonnaise - then I was very surprised, because no mayonnaise was felt, but the cake was simply awesome, very lush and tender)

I advise you to read about live yeast here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=697.0... I don't bake with them myself, so there is no personal experience.
You can add sugar, but keep in mind that the crust will be darker than usual.
Raisins can be soaked with Rum, pouring just enough to cover the raisins. No. 0 min. usually enough (unless the raisins are too dry). Then do not forget to dry the raisins before laying.
You can use a serum.
An apple is a must in this recipe.
Don't forget to set the size small, the crust is light.

Thank you very much Elena, I dreamed about your cake even today.
We urgently need to bake!
Only now a painful question arose.
Elena, why doesn't a master like you use live yeast? According to your link, everyone is delighted with the living, and the smell is better and rises better?
Why do you prefer dry ones? Is there a secret in this?
Or is it not so principled?
Thank you if you dispel my doubts.

[muuha]

muuha, I recently baked all bread on live yeast, the result in all baked goods is more pleasant.
You can see the recipe for Easter cake here https://Mcooker-enn.tomathouse.com/in...mf&Itemid=99&topic=3534.0
I put it on the bottom, as in the instructions, I don't dilute it. Many here write that they are bred, but I did not see the difference and settled on a simple version.
I soak the raisins for an arbitrary time, maybe 20 minutes, maybe 3 hours, as it happens. It is possible for the night. I like it longer, the raisins are more aromatic. I take raisins in a volume of 200 ml, pour rum into a deep plate so that they cover it a little, you can just look out a little. After soaking, I immediately throw it into the dough, I don't dry it - I don't see the difference.I also really like adding a spoonful of rum to the dough.
You can replace it with whey, but if it is a little fresh (which is very good for rye bread), you may feel a bitter taste, it is better to take 50:50.
Sugar can be increased, but you still do not know how your oven bakes - some burns a crust. Look under the lid 10 minutes before the end of baking, if brown, turn it off. I regularly bake with 10 tablespoons of sugar for 450 grams of flour and everything is ok.
It seems to have answered all the questions
Good luck and delicious Easter cakes!

And here is my one of the first creations

Thank you very much for the recipe and everyone for your help.
The first cake turned out to be damp, and the roof collapsed, the dough inside is sticky. It seems a bit too much liquid or something with yeast, although flour can.
But the first pancake should be lumpy.
The second one was baked right there and strictly according to the recipe. True, there was no time to make the icing, I smeared it with jam.
Here it is - yummy!

: wow: Hurray !!!! happened!!! baked baking on the program, everything is just SUPER !!!!

[Elena Bo]

Elena Bo, it's time for your cake. Kneaded according to the full recipe. Slightly lengthened the time of the last ascent by 15 minutes, I did not like that he was lying there somehow lopsided: one side was higher than the other. Now there are 20 minutes left until the end of baking. Already on the whole bucket (it was possible to knead and according to the abbreviated version) and a tall hat, I hope that it will not bury itself in the roof, I would not want to spoil the beauty! Smell boom wait

The children are tired of eating my Italian-vegetable bread, they asked to bake a sweet one. I decided to bake according to your recipe, I did everything exactly, only put 3 tbsp of sugar. spoons and 2 more table. spoons of concentrate from Suzdal sbitnya (bought in Utkons) (natural honey, lemon juice, about a dozen different herbs). True, she added tsp. panifarina, the children really admired my bread with sprouted grains, where I first added this spice. Last time the milk bread with raisins did not rise, because I think that for my combination of flour and yeast, dried fruits are too heavy.
Flour-Nastya Premiere, yeast Doctor Etker 1 packet for 500g.
How it will be baked, I will share my impressions.

awesome recipe. Got drunk to disgust. And also during disgust and after disgust.
two mistakes - it was necessary to take cherries with dye, it would be prettier
2. I had to put more sugar, I like Easter cakes sweeter than necessary. In general, thank you very much.

[Recalculation for a smaller size from Andreevna.]

Delicious Easter cake
Recalculation for a smaller size from Andreevna.

but in terms of Andreevna, there is no oil, is that how it should be? otherwise, by counting now, I have kneaded everything, and then I think, like someone said somewhere about oil ... well, let's see what will happen without oil, maybe this has already been discussed here, but I have not mastered all the many pages

Of course you need oil. Corrected.

Everything worked out great without oil!
Delicious Easter cake, thanks for the recipe!
I will bake another%) next time with butter already

Yesterday I baked Easter cake according to Elena Bo's recipe. Everything according to the recipe, only there were no apples - I put peeled and chopped 3 large apricots, candied pineapple and raisins. I had to add flour, otherwise the very liquid dough did not knead.

The most interesting thing started when the dough started to come up. It did not escape from the stove, but almost under the lid.

The photo must have been placed in the "crooked handles" section, but the cake turned out to be awesomely tasty.

Let's consider this as an educational option.
(next time I will reduce everything proportionally).

I wonder if it is possible to add milk powder or not (because of the apples)?

Luysia personally I replaced the water with milk, I think if you put milk powder it will not be worse.

Once again, I will ask your advice, experienced bakers. For
of this recipe, put apples right away and due to grinding the dough turns out to be liquid?
I put apples after the signal for the test and in the end it didn't work out very well. by the way, how many apples do you need? And can I add dried apricots and raisins? I look forward to wise advice.I measured the flour with a measuring glass for a bread machine.
Thank you in advance.

I measured the flour with a measuring glass for a bread machine.

Hence the inaccuracies. Do not tamp the flour, just pour it in, and cut off the pea with a knife. Then sift. Apples are laid on a signal. One medium apple needed.

Elena Bo

Thank you so much for the cake recipe. Baked exactly according to the recipe. I just didn't lay down the nuts.
The cake turned out to be wonderful, tasty and beautiful.

One problem - all the raisins are donkey underneath. But I probably know what the reason is. I didn't roll it in flour.

Wet raisins settle. Dry spreads well in the dough. I wash the raisins and put the towels folded in two on one end and cover with the other end. I blot well, mix the raisins and blot again. And so on until it dries.

Another good way to dry raisins is to rinse them the day before.On Easter, when you need a lot of dried fruits, the day before baking, I sort out mine for half an evening)))
I have to try it with dry raisins, otherwise I already have a reflex "dried fruits should be rolled in flour" ...

Always wash my raisins after putting them in the oven. I spread it on a towel and dry, 10-40 minutes. That is, it is sometimes rather damp. I don’t roll in flour. At the same time, it never sank to the bottom even in batter and is always evenly distributed (and I very often bake with raisins). I came to the conclusion that drying for earlier and boning in flour is a waste of time for me, excess moisture in a small amount for wheat is also not a hindrance, it always turns out well

Elena, I baked your cake yesterday. Showdown:

1 Liked the taste
2 Ingredients put exactly according to the recipe
3 The dough was kneaded well, although I would not say that it was liquid a little softer than usual
4 Before the second batch, put the apple and raisins. Apple put 1 pc. When the dough started to knead, the apples turned into a puree and the dough became wet.
5 Inferno in Basic mode. The second rise of the dough was somewhat sluggish.
As a result, when the stove turned off, pierced it with a stick, it was wet. I put it on for another 7min. She pulled it out and cooled it down. He looked pretty. The dome did not fall. Cut it. The dough is heavy, not airy (it feels like there was not enough time to rise). On the second day it became denser.
Edible, of course, but only because of the taste.
What did I do wrong? You can bake this cake in the French mode.
Maybe the apple should have been put in half. I am writing right away. Yeast and flour are good. Only 3 eggs weighed 155g.

Elena, but maybe it's bad to rise from the fact that the apple is big. And 155g eggs are not many. How much liquid with eggs should there be?