Sweet cake (in a bread maker)

Category: Easter
Sweet cake (in a bread maker)

Ingredients

live compressed yeast 40 g
Wheat flour 450 g
salt 0.5 tsp
sugar 9 Art. l.
vanilla sugar 1 sachet
large eggs (selected or category 1) 2 pcs.
butter or refined sunflower oil 6 tbsp. l.
milk 130 ml
Apple 1 average
cinnamon pinch
cardamom pinch

Cooking method

  • After experimenting with well-known recipes, I finally brought out what my homemade likes. We like it sweeter, so that the cake is more like a cupcake, and not more like bread
  • Soak a 200 ml cup of raisins in rum. If the rum is not completely absorbed into the raisins, add it to the dough. And if everything is absorbed, then you can add 1 tbsp. l. Rum can be substituted for cognac, but I only did it with rum.

  • Basic mode 4 hours, size M, light crust.
  • Bookmark as per instructions.
  • Those who wish can warm milk and dilute yeast, the result is delicious anyway. I sometimes warm milk, sometimes no, but recently I don't breed yeast - I try to have fewer actions and automate the process

  • After the dispenser is triggered, its lid must be closed or the yeast must be reduced to 35 g - otherwise it will rest against the open lid and spoil its appearance.

  • Do not wait for the kolobok, it will not be. The dough rather resembles a slurry in which the kolobok is trying to gather.

  • For those who have a cake from Elena BO rests against the lid - reduce the yeast. I did not have this and this amount of yeast is just right for me. If you take 20 g, you had to turn off the stove for an hour and a half and wait for the rise. The dough is sweet and heavy.

  • Look like that's it.
  • Bon Appetit!



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Sweet cake (in a bread maker)
Sofim
And this is a cutaway cake

Very airy, delicate and fluffy.

Raisins caught light, you can't see it

112.JPG
Sweet cake (in a bread maker)
Cheri
How beautiful, tell me, and what other alcoholic drinks can you soak in raisins besides rum and cognac? And another 40 g of live yeast, how much dry?
Sofim
Thank you!

In addition to cognac and rum, it can be used in any liquor, as long as you like its taste and smell. The raisins are more aromatic and add flavor to the whole dough.

Raisins should be well chosen, I somehow bought them with the smell of gasoline So nothing helped him

At the expense of dry yeast I will not say, lately I have been experimenting with live ones, the bread turns out to be tastier and "more natural" or something. But, I think, dry should be at least 3 tsp. and watch the rise.
Sofim
This is the fate of all bakers - oven

Happy Easter cakes!

Here is a better cut

DSC014051.jpg
Sweet cake (in a bread maker)
LaraN
the beauty
Is he plump like a cupcake?
Sofim
No, it's fluffy and fluffy, and it's almost sweet like a cupcake :)

Want dense, cut yeast in half
Lennok
Sofim, I want to try to bake Easter cake, according to your recipe, for Easter !!! You have such a beautiful look! For some reason, I have a light crust, it turns out much darker, but I would like it like yours (I baked a cake from Elena Bo, on water and with less sugar) !!! I’m afraid that I will not get a coal! And yet, can you please tell me how to lubricate the cake from above so that the powder sticks? Thanks for the answer!!!
Sofim
There were topics about some stoves burning the crust. I'm fine, but if you noticed this behind your stove, then you can do this:
- turn off the program 10 minutes earlier (or maybe 15 minutes);
or
- before baking, turn off the main mode and turn on the "baking" mode for 50 minutes - the temperature on it is lower than on the main one, the sides will be lighter, and the top is generally light.

The dome can be greased (rather smeared) with a small amount of any jam or preserves without pieces. Then the powder will stick well.

And Elena Bo wrote somewhere that it is possible to dilute the icing sugar with a small amount of milk - I think this is a successful icing, I will try it this way
Luke
Oh! Get lost my figure!

Since it so happened that I did not fast this year, I started to try cakes from the beginning of Holy Week.
I wanted authenticity.

Of the tried ones (I will not name the recipes, I tried only three) - I liked this one the most. I liked this:

1. Maximum cake smell. I can't say that it turns out the same as in the "manual" real cooper, but very, very close.

2. Ease of preparation. No unnecessary operations: in fact, no more effort than standard bread.

3. Using live yeast. My old dream: how to stir it up so that to bake with living yeast. I have vague doubts that there is a difference in the final product.

4. Beautiful appearance: very tall, fluffy and airy.

5. Of all the cakes I studied, it turned out to be the least high-calorie (almost dietary), if at all this word is applicable to a similar product. The calorie content is 287 kcal per 100 g (For comparison: a traditional sponge cake has a calorie content of 510 kcal per 100 g). Well this is for us, for girls ....
In short, thanks a lot for the recipe. I join the club of amateurs. (But I do not give up the desire to try something else. In particular, the desire to try the collective work under the delightful name of Paraschina Pasca.)

Hello everyone! Especially for the recipe improver author. AND Elena Bo - also!
Sofim
LukeThank you very much for such a warm review! So, after all, it was not in vain that my vigils at the stove and a spoiled figure were

I'll tell you a secret: live yeast makes a large share of the goodies. Switch to them in any bread and feel the difference

At the expense of calorie content - this is generally a waste - that's what I least thought about! I tried to make it sweet, fluffy, aromatic and as automated as possible

A Elena Bo thank you for the inspiration
gela
The cake turned out to be very tasty, but my top fell off when baking. Did something wrong or made a mistake in proportions. Didn't understand how you measured out the butter, melted it, and then measured it out with spoons? I will try again.
Sofim
gela,
thanks for trying

The roof has fallen because there is a lot of yeast.
A couple of years have passed, but the yeast is now different and the "Edit" button does not work.

Next time, 20 grams will be enough.

There is no need to melt the butter, 1 tbsp of butter is 15 g. You can use this conversion. In general, when you become a little bolder with a bread maker, you will understand that slight deviations in butter, sugar, eggs will not make much difference, it will still be delicious
Good luck!
Crochet
Quote: Sofim

The roof has fallen because a lot of yeast.
A couple of years have passed, but yeast is different now and yes the "Edit" button does not work.
Next 20 grams is enough will be.
Yes, the changes are very significant Sweet cake (in a bread maker), it's a pity if someone from the newbies, without reading the whole topic, bakes and gets the same result:
Quote: gela

my top fell off when baking
Zest, you are our clear sun, help, eh?
Sofim
Krosh,
such changes are actually my assumptions, based on experience with yeast dough.

In those days, I baked a lot according to this recipe and this amount of yeast was just

Now I often bake baking recipes for one egg, but I don't think this will greatly affect the amount of yeast. In general, I am surprised how everything has changed - in the photo there is a cake made of 40 g of yeast and everything is ok with the roof
gela
Sofim thank you very much for such a quick response.
I just thought that the problem is in yeast, we need to reduce it. I just decided to try everything as in the recipe
I will definitely redo everything. And I'm not afraid of the bread maker, I have had it for more than 10 years. Once upon a time, there was nowhere else to bake except for cakes in it, and there was no such site, so I came up with the recipe and baked it myself, but I liked the simplicity and sweetness of your recipe more.
Sofim
10 years of experience - I take off my hat
So you can also teach us all
gela
Thank you, While I still dream of changing the bread maker, but I cannot betray my old woman, how old is she, but she still works and works.
Sofim
It is necessary to voice her model under the nickname so that everyone knows such a faithful stove in person
gela
It seems to me that they are no longer released. I have a Hitachi stove.
Sofim
Oooh, Hitachi at the great master of our forum - Admin .. what masterpieces she just doesn’t make ...
nat0608
Please tell me, cut the apple and put it in the dispenser with the raisins?
Anettay
prepared your Easter cake. Thanks for the recipe! it turned out just super. though I added a little flour so that the bun was soft, but still the bun, and baked 2/3 of the norm, because I have a bucket of 900g. she was afraid she would run away. this cake is so far the most delicious of all that I have tasted this year.
Sofim
I apologize for answering so late - I was leaving.
Quote: nat0608

Please tell me, cut the apple and put it in the dispenser with the raisins?
You can go straight into the dough, you can go into the dispenser, you can do it without an apple at all, but with a lemon or orange peel .. and another spoonful of brandy or rum for a scent

Quote: Anettay

this cake is so far the most delicious of all that I have tasted this year.
Thank you for trying I am sure that on our website you will find recipes for even more delicious cakes
Aprelevna
I baked a cake today.
I liked the recipe that sunflower oil, just butter
I didn't find it.
I kneaded with a mixer, the dough turned out to be liquid, I did everything according to the recipe, only I poured 11 tablespoons of sugar, poured it into a multicooker,
put the "heating" on, the dough stood somewhere for 1 hour,
when it rose, I turned on the "baking" for 65 minutes.

After the signal, the cake was still on "heating" for an hour.
I didn't have raisins, I added a grated apple, I also splashed brandy.
It was baked great, the structure is airy.

Delicious, sweet cake! Pts. easy to execute!
Thank you!

Sweet cake (in a bread maker)
Sofim
Ooh, it looks like a cupcake - brownish handsome
Crochet
Quote: Aprelevna

The recipe liked that sunflower oil
Aprelevna
Then try to heap again and VERY DELICIOUS KULICH FROM ELENA BO, it is also in vegetable oil.
Your cake is very beautiful, Natus, but tell me, is this cake for your taste or is it still a sweet roll? It is interesting to hear your opinion.
Aprelevna
Sofim
By the way, yes. For some reason, in my cartoon, all my cakes are not white ..

Crochet
Innusya, that's how many cakes I've baked already ... and I baked 4 times, and that's just
this year
The most delicious for me was Myasoedovsky, from the oven.
From multi, also like it, like the heavy dough .. in general, it's also delicious.
It doesn't look like a cupcake to me, more like a sweet bread.
From Elena Bo on my turn.

Thanks for the praise!
tigra-tigrica
And put the yeast down or on top in the liquid, otherwise I, too, will dissolve them in scrap, heat the milk.
Aprelevna, you put 20gr on 11 tablespoons of yeast sugar. or 40, otherwise I am also a lover of sweets
Aprelevna
tigra-tigrica
I took yeast according to the recipe - 40 g.
I don't have HP, I mix everything with a mixer.
I warm milk, dilute yeast with sugar in it, let it rise,
then I mix everything.
tigra-tigrica
Thank you, I went to download hp.
tigra-tigrica
What - my slurry dough doesn't resemble, can I add one more egg before it's too late?
tigra-tigrica
It's better, it's good that I didn't add it.
pljshik
Sofim baked your Easter cake yesterday, thanks. Tasty, but I would not say that I got fluffy, heavy (in a good way), fatty - I have a friend like that. But in terms of sugar, it seemed to me that I needed a little less - well, very sweet, maybe I also put raisins there from the dusts. But a successful recipe in the sense of simplicity, threw everything into HP and there are no problems - the output is a wonderful product. I will definitely do it more than once. Today it seemed to me even tastier. After all, it was not for nothing that they ate baked cakes on the third day, so that he was saturated with the spirit of baking !!!
Sofim
Quote: tigra-tigrica

And put the yeast down or on top in the liquid, otherwise I, too, will dissolve them in scrap, heat the milk.
Yeast need not be diluted and milk need not be heated.

Quote: pljshik

Sofim baked your Easter cake yesterday
I'm glad that I liked it. And sugar is the thing ..I have all sweet cakes love and are sweeter
tigra-tigrica
And, my cake has risen just over half of the bucket. The middle, it seems, is not baked, it seems that dough is still rising from the middle.
pljshik
Girls, and I read in Richard Bertine's clever book "My Bread" that you can simply grind fresh yeast with flour into grains and then add all the other ingredients (I did so, everything went up remarkably). And she took flour from Stara Oskol, the cake is wonderful and a little unusual. Once again "Bravissimo" !!!!
Sofim
tigra-tigrica
It is a pity that it did not work out - all the yeast failed. This dough goes very well.

Quote: pljshik

I read that you can simply grind fresh yeast with flour into grains and then add all the other ingredients
I usually just add in a piece and everything mixes itself
tigra-tigrica
I also sin on yeast, or else it was necessary to turn off HP and give more time to rise, yes, I wanted to do so, but we had a good rain yesterday (for rain,
as you know, tends to sleep) and I passed out in anticipation. In short, I slept at the right moment in the full sense, baking began. But, what I did, although it did not fit, as it should, but tasty.
pljshik
Sofim and you did not try to knead in HP, and oven in the oven? It's just that my sides were slightly tanned, the crust turned out to be dense. I think next time to conduct an experiment, knead in HP, and bake in the oven.
Sofim
I haven't tried the oven in the oven. If the sides tan strongly, then the smallest size and the lightest crust should be set. You may also need to turn off the stove 5-10 minutes earlier - you need to look
tigra-tigrica
And if you look, the dough will not settle?
Sofim
Will not settle. Moreover, it is already baked 10 minutes before the end.
pljshik
: bravo: Sofim baked Kulichek in the oven, amazing. It seemed to me even better than in HP, the sides were not fried, the middle was baked great. A very good recipe. I think that I will do it and not only for Easter, but most likely all year round. It's very easy to make, and at the end it is a wonderful product - fragrant, without any EEEEE, tasty and truly homemade, and at home what kind of spirit stood when it was baked beyond words. In short Sofim low bow to you from all my family !!!
Sofim
Eat to your health!
And how much time was baked in the oven, at what temperature and mode? Maybe someone will come in handy, share
pljshik
Baked at a temperature of 195 degrees, for about 45-50 minutes.
Sofim
Gas or electric oven? If electro, then what mode?
pljshik
Gas oven.
niva
Thanks a lot for the recipe !!! I liked the cake very much !!!
Sofim
niva
Good health!

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