The cake is delicious

I had this, when baking the roof of the cake rested against the lid and the dispenser was imprinted (there is a photo somewhere in the middle of the branch), although I put half a spoonful of yeast, and only a glass of apples and raisins with candied fruits in a glass
It is this cake that I will bake for Easter .. and not alone

So it just happened for me now, I also buried myself in the dispenser, took it out with difficulty, the top is light and I don’t understand whether it is baked or not, it’s getting cold, I’ll try and tell you. Probably need to reduce the amount of ingredients ...
It is completely baked, only my whole roof is white and opal, but the taste is still cool, I'm sitting here drinking tea with him. What to do so that it doesn't rise like that ...? And I also think that this dough would have made great buns, it seems like I ate something like that as a child

What to do so that it doesn't rise like that ...?

reduce yeast

I got it like this.

so Panasonic finally came to me, said that he would live with me)) I decided to try it with Easter cake so that I could immediately use the dispenser. Well, what can I say? The recipe is unbreakable and trouble-free. I measured everything strictly according to the recipe, only instead of vegetable oil I added margarine for baking, filled the dispenser with everyone in a row, and threw the apple separately into the dough and ... ran off to training Punished strictly so that I behaved well and did not indulge in this. bread. The only negative - the roof cracked along the longitudinal edge, but this only added a kind of charm to the cake))

[Korata]

Korata brought it guys to the limit!
I also made a roll!
Made all the dough at once in the "dough" mode. Then she divided the approached dough into two parts. I mixed cocoa into one part (5 MIN. In the kneading mode), and in the other part I mixed the nuts (5 minutes in the kneading mode, while rolling the first part). She rolled it, twisted it, put it back in the bucket, let it rise and turned on the baking.

Instead of apples, for juiciness, I put some frozen fruits (after thawing them)

Elena, what kind of fruit do you put in? Will strawberries work?

You can put any frozen fruit-berries (thawed, of course). A little, 1/3 cup, no more (removing excess liquid, otherwise it will flow into all the cracks). But do not expect taste and special aroma from this, the apple is not particularly felt.
I put cherries (it was in the refrigerator, but there was no apple).

[Elena]

ElenaThanks again for the recipe. Made with 300g of flour. It turned out exactly to the top of the bucket, so fluffy. The top is slightly cracked, but not burnt, good color. The sides are a little fried. Did you bake it on the whole grain program? Since I added thawed strawberries, the color turned out a little with serine. I really liked the taste of finely chopped dried apricots, now I will put more of it. I put a full dispenser of fruits on 300g of flour: raisins, dried apricots, dried cherries.

For 300 gr.? Can you put your products in the studio? I will not see to count the recipes, well, I'm not an accountant.
And the color, yes, changes from colored berries. My cherry also had a gray color.
I also really love all sorts of "dryers" to add more

For 300 gr.? Can you put your products in the studio? I will not see to count the recipes, well, I'm not an accountant.

Yeast -1.2 tsp
Flour - 300g
Salt - 0.3 tsp.
Sugar - 4 tbsp. l.
Vanilla sugar - 0.5 pack
Eggs - 2 pcs.
Milk - about 60ml
Generally eggs + milk = 160ml. The gingerbread man was wrong, sticky.
I put 1/3 tbsp in the dough. strawberry + apple. Fruit in the dispenser.

Thanks to Elena Bo for the recipe and Andreevna for translating to a smaller amount.
I baked it according to this layout.Butter put 50 gr. + 1 large apple + candied fruits. I first soaked the candied fruits, and then cut them into small pieces. Delicious! It would be a little dry without apples. And what is most interesting is that my flanks did not burn at all. The cake rose to the end of the bucket. The smell was breathtaking!

For some reason, I didn't get up at all: (I put everything according to the recipe, and what kind of bun should it be? There at the beginning of the topic they wrote that it seems like a thin dough? No? I poured flour in the process of forming a bun. Maybe it wasn’t too dry? ...

For some reason, I didn't get up at all: (I put everything according to the recipe, and what kind of bun should it be? There at the beginning of the topic they wrote that it seems like a thin dough? No? I poured flour in the process of forming a bun. Maybe it wasn’t too dry? ...

The dough should really be very soft, not a bun for sure ...

There was nothing to add. I specially wrote - it is liquid. Not a bun. Try again, put everything according to the recipe and do not look in, let it be as it wants. Be amazed at the result.

Today I baked such a cake, added a little less water initially, the bun was as if with a bedding and lindens to the walls (I wanted to try to do it with this too), during the ascent it was just above the middle of the bucket, then, as a result, it was higher than the bucket by 3 4 cm.
Instead of apples, strawberries (glass) and a full dispenser of all kinds of dried fruits and dried cherries

Today I also tasted the excellent "Delicious Easter cake from Elena BO"! Unfortunately, I had neither candied fruits nor dried cherries, but only frozen apple and dove. It drains with difficulty, it was rolled in flour, but it is still wet. It was difficult for the test to take it all in, but it worked. The apples, like everyone else, have dissolved, the berry gave a gray-violet bluish color, as expected ... Height 17.5 cm! And the taste! The smell was breathtaking, added vanillin (artificial) and the aroma was like fruit and cream !!!!!!! The taste is delicate, not cloyingly sweet, airy! (My husband also really liked it.) I don’t like raisins, next time I’ll put dried apricots instead of blueberries with lingonberries. Due to the wet berry, I put one less egg. Thank you so much for the great recipe !!!!!

Thank you so much for the great recipe, it works flawlessly. It is constantly impossible to strictly follow the recipe: I can replace vegetable oil with butter or margarine (the amount is often more than in the recipe), I can replace water with milk or add milk powder, I do not always add an apple (by the way, the apple pieces do not completely dissolve) when nuts , when candied fruits, when I add dried apricots. True raisins are always. The last few times I added 1-2 teaspoons of dried and ground orange peel - a stunning aroma! I began to put more sugar, about 8 tablespoons. Once one egg was not enough, so 45 ml of milk replaced it. The gingerbread man is sometimes watery, sticky with a tail, sometimes almost perfect, but sticky, it doesn't bother me, I know that the recipe is perfect. I bake sweet bread on the program and do not burn, I'm not afraid to leave it hot for an hour on the program - if I don't have time to come on time.
And the day before yesterday, instead of dry yeast, I added 12 grams of live pressed, the result exceeded all my expectations. It turned out to be a soooo tall cake, beautiful, fluffy, baked, unusually tasty and aromatic, which in the morning I had to treat the neighbors. In the morning they came running early to find out what could smell so delicious.
Thanks to Elena Bo!

So it just happened for me now, I also buried myself in the dispenser, took it out with difficulty, the top is light and I don't understand whether it's baked or not, it's getting cold, I'll try and tell you. Probably need to reduce the amount of ingredients ...

pull out the bucket, leave for 2-3 minutes and then the cake is taken out without any effort at all.

And for some reason I got a simple bread with raisins! The taste is no different from Panasonic's raisin bread. Easter cakes, it seems, should be some other kind and not stale for a long time!

And for some reason I got a simple bread with raisins! The taste is no different from Panasonic's raisin bread. Easter cakes, it seems, should be some other kind and not stale for a long time!

Probably poured flour? And do not hammer cake. It's airy.

[Elena Bo]

Probably poured flour? And do not hammer cake. It's airy.

Elena BoI think Xelga meant that the cake is not very sweet compared to regular bread.
And a little sugar seems to me a great dignity, because I don't like sweetness. I have copied this cake into a book of cherished proven recipes with the title "Bread for tea, not too sweet" (not "Easter cake")

I really poured flour, because the dough stuck to the bottom under the mixer and I was afraid that it would not mix from there. In general, my dough turned out to be very sticky, one might say, liquid - so, my heart trembled, and my hand dripped!

I really poured flour, because the dough stuck to the bottom under the mixer and I was afraid that it would not mix from there. In general, my dough turned out to be very sticky, one might say, liquid - so, my heart trembled, and my hand dripped!

Now try the recipe. Feel the difference.

I bought the stove only yesterday. So my experience is 2 simple bread. I wanted to bake a cake. Now I read all 10 pages in the topic and everything is confused for me.
Correct if something is wrong.
1. I take the composition exactly from the first post, just take into account that I have a bigger cup.
2. They do not eat my raisins, I can put candied fruits, etc.
3. Should you put nuts whole? and where?
4. the apple immediately into the dough and at what point?
5.Baking mode with raisins, light crust, size m.
5. Should the yeast be reduced or left as written?

I bought the stove only yesterday. So my experience is 2 simple bread. I wanted to bake a cake. Now I read all 10 pages in the topic and everything is confused for me.
Correct if something is wrong.
1. I take the composition exactly from the first post, just take into account that I have a bigger cup.
2. They do not eat my raisins, I can put candied fruits, etc.
3. Should you put nuts whole? and where?
4. the apple immediately into the dough and at what point?
5.Baking mode with raisins, light crust, size m.
5. Should the yeast be reduced or left as written?

1. Flour needs 450 gr.
2. Place candied fruits.
3. Nuts - optional (if you put them in the dispenser)
4. Apples are also in the dispensary.
5. Mode - baked goods with raisins, light crust, size M.
6. Yeast as written.

you know, it turned out very funny.
Kilich turned out well for me, only in my head I had that it was a cupcake. I tried it, I think that something does not hold out to the cake, it looks more like cake. So I went to a branch to describe how my cupcake turned out and that I was not very impressed. And then suddenly I see the name of the topic .................... In general, the cake is very tasty, thanks, but it doesn't look like a cake at all.

In general, the cake is very tasty, thanks, but it doesn't look like a cake at all.

And we warned ...
About an excellent result and savory.

That way:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=2254.msg21315;topicseen.html#msg21315

I read the whole Temka, decided to bake it and immediately threw everything into the stove and put it on the clock, so that by morning. I hope it works. Oven Panasonic 255, did I understand correctly that 3 cups is the cup that is included?
I won’t spoil it with a timer?

No, the cup in the recipe is 240 ml. It was originally designed for the 253 stove - it has a smaller glass. The 255th has as much as 310 ml ....

No, the cup in the recipe is 240 ml. It was originally designed for the 253 stove - it has a smaller glass. The 255th has as much as 310 ml ....

What to do? It turns out that .... as many as 165 grams of excess to pick out?

with 450 g of flour it turns out to the very top, and you have more than 600 g! It will definitely come out, I had this: the dough crawled out, fell on the element and began to burn, the smoke did not disappear in a day. Better pick it out, put it on fast mode. Just add yeast.

Everything, picked it out.
I did it a little differently, took all the muck with a ladle into a cup, picked out the top crust, pulled out completely dry flour, closed it back and poured it.
I hope it works. I can't stand a quick one - I want to sleep. I'll tell you everything in the morning what and how. Thanks for the advice . Good night.

........................ .........

Prepared. Beautiful, everything is fine, tasty, a little bit of sugar - apparently all the same there was a lot of flour. Thanks for the recipes and advice.

Well, that's nice.Be sure to read carefully next time. Many have the size of the glass written in the signature. There are separate topics for recalculation. Well, no one canceled the topic about "kolobok"
During kneading, you can safely open the lid. Nothing will happen to the bread. I also have such a stove. During proofing and baking, it's better not to touch it. Can also be opened just before baking, for example, to grease the top of the bread and sprinkle with something, nuts, streusel, etc.

I am delighted! Today I baked a cake. I put everything according to the recipe, used SAF-moment yeast for baking, only put 2 more tbsp. l. dry milk. Well did not use the dispenser to bookmark dried fruits! The cake rested against the lid, almost crawled out of the bucket along the edges outward. Otherwise, I would have had to pick out the dispenser lid from the cake. Dried fruits are put in the middle of the batch on the main program. When I put the apple down, it was not dense, but juicy, the dough crawled into porridge, the hand trembled and added 2 tbsp. l. flour, but the dough remained sticky and soft, I could not even collect it from the walls. and left it. And it turned out great! And what was the smell when baking! Story! I just didn't want to shake myself out of the bucket, I barely took it out. Thanks for the recipe!

The cake is wonderful, tasty, soft, does not stale for a long time. But I can hardly reach the top of the bucket (I have Delonghi). Measuring cup 240 ml. Yeast Saf-moment, expensive flour. Basic baking mode (1). Maybe try eating. oven in con-tion mode?

Or maybe Delonghi has a bigger bucket than Panasonic?

Or maybe Delonghi has a bigger bucket than Panasonic?

I also thought about it, but judging by the photographs of ready-made cakes, it’s mine to grow and grow. But even if I don’t get that tall, it’s still awesome yummy. So many thanks for the recipe, dear Elena Bo, for Easter I will definitely bake your cake

I have this cake peeking out over the bucket, but it is still very far from resting on the lid. Saf-moment yeast, workers, I always bake on them. What could be such a difference?

I also want to try it on live yeast. Who tried the result?

Is it possible to increase the amount of sugar in this recipe and will it not burn the crust from this?

You can increase the sugar, but the crust will burn

I bake this cake regularly, add 2 tbsp. tablespoons of sugar, the crust "withstands" does not burn
But the last time I counted the composition by 2/3, because the dome protruded so much from the bucket that it rested, crumpled and did not turn red, and in my opinion it turned out what we needed, smooth, rosy on all sides and with a beautiful dome.
Many thanks to the author

I can't get Easter cake, I did it twice, and both times it rose a little, and inside it is wet ... True, the taste is still excellent. So I don’t know why it’s like that, maybe because of the eggs, I don’t want egg bread either - low and hard

Are you sure of your yeast? Bad climb can be from them.
CAF for baking, just well suited for rich (heavy) dough.
And the number of eggs can be reduced or replaced with egg powder.
And the amount of additives, raisins, apples, etc. is also important. They make the dough heavier and give additional moisture.

And the amount of additives, raisins, apples, etc. is also important. They make the dough heavier and give additional moisture.

If there are a lot of wet additives, then the dough turns out to be more liquid, but no less airy, I have checked. Somehow I added frozen cherries (thawed them), because there were no apples. The dough was solid slurry. The dough has risen and baked. But, I barely pulled the cake out of the bucket - it resembled a jellyfish when hot (the same unstable and "jelly-like"). To cool down, I had to put it on its side, because it sagged below from its own weight.

Check the yeast, it may be weak.

My SAF yeast is fresh, though not for muffins, but ordinary ones, they bake bread regularly, only today I baked Darnitsky from a fugasca - it turned out just great, I never even got French that way. But I made egg bread 2 times and both times full of fi in appearance.
For the first time I made a cake according to a reduced recipe and immediately there was a feeling that there was very little water, I added an apple and after the end of the kneading the dough was "liquid" - that is, it seemed like it should be, and as a result, the cake practically did not rise and was wet inside.She brought my miracle to the dacha and cried to her sister and mother, and my sister told me about it - they say there is nothing to pull her hands to the cake - she will get more
The second time I did everything exactly according to the recipe and immediately there was a good bun, and after adding the apples, the dough became watery, I was already delighted - and as a result, it rose slightly again and again became wet inside
As we eat this cake, I will try again - I will not give up, there will be a lush and airy cake for me too! And of course I'll try some other yeast.

I don’t even understand how eggs can have such an effect? Well, not synthetic, are they?
Or maybe butter? One of the girls wrote that butter with the addition of wheat germs for dough. What else can affect the approach so?

To begin with, I'll try to buy yeast for baking, maybe I'll try to increase the amount of yeast, I'll think about it. And as for butter - the first time I used margarine for baking, the second time I used refined sunflower oil.

Dear bakers! Can you tell me what you can do? I baked Easter cake twice according to this recipe (I'm training for Easter). Everything rises perfectly, looks. One "but": the cake becomes stale very quickly (compared to other types of bread that I bake). Storage conditions for all types are the same. The cake becomes hard on the second day, and just stone on the cut. We eat, preheating / restoring the pieces in the microwave. Maybe there is some "medicine"?

gulena
One "but": the cake becomes stale very quickly (against the background of other types of bread that I bake)
Try, as an option, to replace part of the water with milk, in a 1: 1 ratio and reduce the number of eggs (just remember to add liquid in this case).
And yet, maybe just try the recipe for another cake, there are no problems with this on the site, the cake from Ksenia Lopez turns out to be very tasty (may the author of this thread forgive me), it's not for nothing that he won one of our contests.
It happens that well, one recipe does not work, just not mine, but otherwise everything turns out right away

[Elena Bo]

Elena Bo, finally I got my hands on your recipe. I want to say, Thank you... I liked the cake very much. It was a rehearsal for Easter. But the family said - it's good for Easter, but you bake it for us sometimes. My husband cut it to work, I'll go, he says, to surprise the people.

I added this "mix" to the cake: pine nuts, cashews, colored candied fruits, raisins, dried cherries. And of course 1/2 large juicy apple. There were so many additives that the apples had to be added by simply throwing them into the bucket, otherwise the dispenser lid would not close

The eggs were "rustic" (almost with orange yolks). Therefore, the color turned out to be yellow. I put butter on my eye, so I cut a decent piece.
Yeast is the usual Saf-instant. They are over six months old. They live in a freezer.

The dough was not runny, I even added a little water, it became softer. Gram 10-20. Now in Moscow it is very warm and dry (about 18 degrees Celsius), apparently the flour has dried out too well.

gulena, fast drying cake - perhaps a bit too much flour. Have you looked at the bun? It was like ordinary wheat, or a little softer, thinner. The fact is that in this recipe the bun is unusual