Almond cake on yolks

[Zeamays]

Manual brewing and fermentation of dough. Kneading, fermentation and baking in the automatic mode on the "Sweet bread" mode.

Zeamays, Svetlana, it is possible that the temporary modes of the automatic program did not fit this test. If the bread maker has a "Baking" mode, then you can try to make the dough according to the recipe, and entrust the final proofing and baking to the bread maker.

But now there is problem flour everywhere, it floats, and the development of gluten (I think so! Was insufficient

I take Macfa for cakes. It, of course, cannot be called strong, but it is quite possible to knead it up to a mica window.

PS And how best to handle - Manka or Sonadora

It is both convenient and, if possible, on "you".

Nikusya, Thank you! I am very glad that everything worked out. I hope you will like it too.

I take Macfa for cakes. It, of course, cannot be called strong, but it is quite possible to knead it up to a mica window.

Thanks for the advice and help!
I will definitely try again, I liked the taste and method of preparation.
About flour off topic, just a detail. We have Makfa from local producers, there is "imported", the quality and price differ significantly

[Svetlana,]

Svetlana, not at all! The main thing is that everything works out perfectly for Easter.

Manya, thank you too!
The cake is extraordinary, I will definitely rewrite it in a cherished notebook! Airy, light, cooks without problems. Has already baked 2 times, the result is super.
The only thing is that in the first batch I mixed raisins with alcoholized cherries from liqueur, it was delicious, but the color of the dough suffered, and today I put raisins and dates soaked in cognac in the second batch.

Manechka, yesterday I put the dough on krupchatka. Standing in the fridge, waiting for tomorrow morning. Tomorrow I'll be putting on this cake too. Thank you so much for the wonderful recipes. It always turns out baked goods.

[musya]

musya, Larisa, thank you! I am very pleased that I liked the recipe.

Mixanula raisins with alcoholized cherry from liqueur, tasty, but the color of the dough suffered

Yes, there is such a thing. Cherries color the dough. Because of this, I either don't soak it, or add it soaked in chocolate dough.

lungwort, Natasha, thank you. I hope this one won't let you down either.

[Sonadora]

Sonadora, thank you very much for the recipe !!! It took 8 yolks, I made your recipe with sourdough - that's something! the dough is like a lace cloud, I recommend everyone to try and here are the cakes

[Ira]

Ira, oh what handsome men! The crumb is fantastic!

Man, and the taste melts in your mouth, I have never baked such and never eaten

Thank you very much for the recipe!
The Easter cakes are incredibly tender. Very tasty!! Impossible to come off! This recipe is now my favorite!
Baked with sourdough.

And I baked))) though I used eggs instead of yolks. The rest is prescription. Now Easter cakes are waiting in the wings)))

[Sonadora]

Sonadora, Manechka!
The Easter cakes are SUPER! Taste, aroma ...
They and my wrong yeast did not interfere!

Girls, my caps fell off ... what did I do wrong? At first I didn't climb into the oven. Fell after shutdown ... will they not be very inside?

The same story .... The dough came up perfectly, the mixtures were even better in the forms themselves, they rose very well ..... and as a result, the tops fell .... very annoying, what's wrong?

But nothing fell for me ... Everything is beautiful and airy :) the first dough did not rise well, but I forgot to add sugar .. But after adding sugar, everything flooded.

Manechka, thank you very much for the cake recipe! I still stopped at the custard and made the right decision.Wonderful, wonderful recipe! I made the custard for the first time - I was worried, but everything worked out! Awesome aroma and taste! In addition to raisins, I added candied fruits and peeled, chopped, fried almonds. Delicious! Thank you and Happy Easter!

Added Sunday 01 May 2016 07:48 PM

Masterpiece recipe! Thank you very much.

I made your recipe with sourdough is something

Baked with sourdough.

Girls, please share how many grams of starter did you take? No yeast at all? Did the fermentation and proofing times increase?

[Take]

Take, Tanya, we used this leaven 🔗... It is called "eureka". It is made on leavened leaven.
We feed the starter culture 3 times with an interval of 5 hours. I had the starter culture ready in the fridge so I fed it 2 times. In the morning and at lunchtime. In the evening I put the dough.
When I fed from scratch, the first time I fed the kvass sediment with flour in the evening, the second time with flour and water - 8 hours later in the morning, the third time with flour and water - at lunchtime.
Also, you can feed in random quantities. The added flour and water can be either more than in the sourdough, or less. Does not give sour.
In the recipe:
1) we make the tea leaves according to the recipe;
2) add 200g of sourdough to the dough, all the tea leaves, all the milk, yolks, half of the sugar norm, cover and leave for 8-10 hours;
3) add flour, salt, ground almonds, vanilla sugar, zest, the second half of sugar, butter to the dough, knead well. (I kneaded dumplings in HP on the program).
4) once again knead the dumplings on the program. Add raisins or candied fruits 5 minutes before the end of the batch;
5) lay out the dough into molds, cover with a bag. We put on a proofer (it took me 3 hours);
6) bake in the same way as written in the recipe.
Now, I don't seem to have forgotten anything.

[Take]

Take, I completely agree with the description of Natasha Kuznez84's recipe, only I did it without almonds, I have dried fruits + raisins, on my muffin tins the proofing in tins was faster than 1 hour 30 minutes and baked for 45-50 minutes. at 170 ".

[Irin]

Irin, thanks for adding!
I had such a proofing at room temperature 22-23C. I didn't put it in the warmth.

: oops: Natasha, I accelerated the process, into a preheated oven)))

[Irina]

Girls,Irina and Natasha , thanks a lot for the detailed explanation.
I have rye sourdough, it probably behaves differently.
I'll try to overfeed it for wheat and bake this cake according to your recommendations.

[Take]

Take, Tanya, I also had an idea to try to overfeed rye into wheat and bake in this way. Only there is a chance that it will give sourness. And the eureka sourdough is not 100% moisture, but thick. When I baked pies with ordinary sourdough, I added sugar in addition to flour and water when feeding. Sourness did not develop then.
Try it, write the result later! Very interesting how it goes!

write the result later

Natasha, good.
You can come with me

[Take]

Take, Tanya, OK! Come to me too!

[Take]

Take, Tanya, be sure to write what you can do, because many people bake it on rye sourdough and few people know about Eureka ... So we are waiting ...

Manechka, if I immediately use ready-made almond flour, do I also need 80 grams of it, like almonds? And I also want to ask, should butter be injected melted or just softened?

Irish, almond flour as much as the nuts themselves, 80 grams. Instead of almond, you can use hazelnut powder (I took hazelnut powder from Parfait), it was also delicious.
The oil is exactly softened. Add in two or three passes.

Manyasha, thank you very much !!



Manechka, I brought you a huge gratitude! Today I rehearsed before Easter. I am very pleased with the result And without all these night vigils and several proofings for 8 hours And the taste is in no way inferior to the same Myasoedovskiy The only thing, I would add a little more sugar, do you think, will this affect the proofing time and crumb structure?

Here he is, handsome



I cut it while still warm, I couldn’t wait. While it was steaming and baking, I almost lost my mind from the aroma

Very tender, I could hardly cut it even with bread quictorinox. I suspect that he still needs to mature, I will leave the cut for my backgnaws to eat, I will hide the rest

I baked with fresh yeast, took 21 grams. There was no orange zest (I added rum extract, but it was possible without it, since I soaked raisins and dried apricots in cognac overnight), there was also ready-made almond flour.

I experimented with molds, baked in silicone marmiton, in disposable paper and in a detachable metal non-stick (to the bottom of a parchment circle). In metal - it turned out best, the dough did not rise to the top of the mold (but I put 1/5 straight), and I cooled it by turning the mold upside down

A! What a fluffy chicken !!! The rehearsal was great!
Thanks for experimenting with forms. Itself, due to curvature, in paper pitch.
And sugar ... It seems to me that with an increase in its quantity, the crumb in the cakes turns out to be a little denser.

And sugar ... It seems to me that with an increase in its quantity, the crumb in the cakes turns out to be a little denser.

Manechka, I think this fluff will only benefit

Next time I want to add saffron, I have in store from Barca, just real, real. How to breed it? You write with water, but there is no water in the recipe. Then strain it somehow? At what point to add to the dough? And they also write that you need alcohol? In general, I bought saffron, but what to do with it

Irin, you can pour cognac, 30 grams and let it brew (for 0.12 grams of saffron). Or boiling water. Then cool and strain so that the stigmas do not get into the dough.

And depending on the addition of these 30 grams of liquid, increase the flour? Or not?

Yes, adjust the amount of flour while kneading the dough or use a little less liquid for the dough.

[Sonadora]

Sonadora, The breadmaker-nurse broke ((((((((((. And who was kneading this cake with handles? How?

[Markilena]

Markilena, it's a shame that the stove is broken. I think you can knead this dough by hand.

Manechka, Christ is risen!

With another gratitude, I baked cakes according to your recipe, a triple portion! All the gifted are delighted, and even more so!

[Sonadora]

Sonadora, I looked at your cake, I looked ... I looked for two years. And for this Easter I decided to bake. It turned out very well. The taste is bright, fibrous crumb and very elegant. And, in general, the recipe is not troublesome, especially in the presence of a bread machine, it is done quite quickly. I put the dough into molds by 600 grams, about a third of the height, it's good that I was smart enough to build it up with parchment, the cake grew 4 times, after the oven it even sat down a little, but not critical.
There is no separate photo, but here they are, two in the second row, the highest:

But they turned out like this inside:

Only the citrus note in the taste confuses me, is associated with Christmas, and that's all, but these are just my cockroaches.
Thanks for the recipe!

[Sonadora]

Sonadora, thank you so much for the recipe !!!! Very tasty cake turned out !!!



The photo, however, was not very good (it was taken before all the decorations)

[Kara]

Kara, Irish, is truly risen! I never cease to admire your talent and golden hands. A chic cake and a delicate, tasteful decoration.

suvoyka, Maria, what a beauty! And the crumb !!!

it's good that you were smart enough to build it up with parchment, the cake grew 4 times

Yes, it grows well in the oven, I fill the forms with a quarter of the dough. True, this year it took me two hours to proof. Very slowly the dough in the tins came up.

Only the citrus note in the taste confuses me, associated with Christmas

Flavors are voluntary. Perhaps cardamom or bitter almond oil would be more tasty? Vanilla in Easter cakes is not enough for me, they seem to be an ordinary bun with raisins.

was done before all the decorations)

Lenusya, such a cake is a decoration in itself.

All studied all 8 pages.I copied and printed both of your recipes, Manya.
Very fun to try.
Last year I tried several and the favorite were Easter cakes from Svetta.
But every year I also try several new recipes. It's so interesting!!!

[Take]

Take, Tanya, I also had an idea to try to overfeed rye into wheat and bake in this way. Only there is a chance that it will give sourness. And the eureka sourdough is not 100% moisture, but thick. When I baked pies with ordinary sourdough, I added sugar in addition to flour and water when feeding. Sourness did not develop then.
Try it, write the result later! Very interesting how it goes!

Girls who still tried to bake this cake on rye sourdough, please share the result?

Oh, what a fast Easter cake!
I just went to check my dough on Myasoedovsky Easter cake, this year I bake for the first time and decided to rehearse first. And then my eyes fell on Almond! I have almond flour since the new year! I bought it for an English Christmas cake and forgot to add ...
Girls, what do you think, if I replace almonds with almond flour, will it work out ok?



Sorry, the question is off! Found the answer on the previous page ...
So, you definitely need to bake!

Quick? Yes, I fiddled with him half the night. Although of course it was worth it!

Interestingly, replacing ground almonds with almond flour in yeast dough goes well, but in Chadeyka's "Almond roll" such a number, for me personally, does not work. The base is more dense in structure.

[Sonadora]

Sonadora, Manya, I baked this cake yesterday. Delicious, easy to prepare, delicate, but for some reason, when kneading, there was the smell of almonds, but in the finished kulich you did not feel ...

Almond is in the second row. In the first - night ones made of cold dough. They are also tasty, but I liked the almond one more, somehow it is more humid or something. Baked in paper cups with a diameter of 9cm in MV, 120 * C, 1h20min. perfectly baked, only of course the top is white, but we will decorate it anyway.
The second batch was also baked in cups 9 * 9 cm, only in AG - with an expansion ring, on the middle grate, at medium speed. 150 * C 30 min, then 180 * C 10 min.
Left - in MV, on the right - in AG:

I would like to bake this cake on Wednesday, because on Thursday I want to try 2 more recipes, so as not to confuse anything, I would like this one on Wednesday, it is well stored, will not become stale until Sunday?

[Sedne]

Sedne, Sveta, I baked it that week for a test, though with sourdough, but after 3 days it became even tastier, we ate it with pleasure

[lana light]

lana light, Sveta, you're just a heroine, you've already baked so many different cakes! It's great that I found my own, Myasoedovsky.

Sedne, Svetlana, you can ready-made cake, as it cools completely, tightly wrapped in plastic and stored in the refrigerator.

Irene Malysheva, Ira, your sourdough cakes have been standing before my eyes since last year.