Almond cake on yolks

Anya, everything is correct in the text. 400 grams are added to the dough with yolks, salt, sugar and almonds, and the remaining 50 are added when butter is added (450 g of flour for the dough is indicated in the list of ingredients).

Anya, everything is correct in the text. 400 grams are added to the dough with yolks, salt, sugar and almonds, and the remaining 50 are added when butter is added (450 g of flour for the dough is indicated in the list of ingredients).

Oh, well, I didn't finish reading this, about the remaining flour Sorry. And when brewing, I still have small lumps - will they disperse in the dough or should I wipe them?

Will disperse.

Man, my dough rose a little in an hour. Wait until it rises as usual from such an amount of flour, or stir in raisins for the 2nd proofing?

[Anna1957]

Anna1957, Anh, I'm sorry to get in, but in the first hour it was also sluggish for me, I put it in the oven a little sedate, and how flooded! I was even surprised, the dough was at the bottom, but it had grown above the glass.

[Anna1957]

Anna1957, Anh, I'm sorry to get in, but in the first hour it was also sluggish for me, I put it in the oven a little sedate, and how flooded! I was even surprised, the dough was at the bottom, but it had grown above the glass.

Che I'm sorry - on the contrary, thanks. In my pantry, it is on the knee of a riser with hot water, I always distribute the dough there. I just noticed more than once: the dough barely crawls, but if you knock it down, it fits 2 times faster. Probably, you need to stir in the raisins, the dough is sweet, moving slowly.

For me, if the yeast is normal, with or without raisins, it will still work, it's a matter of time.

For me, if the yeast is normal, with or without raisins, it will still work, it's a matter of time.

Yeast is not my favorite, I love Lux in a red wrapper with gold, but they are gone. I have a 100-gram pack in a silver wrapper. The dough was so quickly dispersed. I wanted to make it with saffron brought from the Emirates, but at home - no cognac, no vodka, no alcohol to dissolve. One liquor. So there will be cardamom today.

[Rada-dms]

Rada-dms, Olya,

Anna1957, Anya, on the first ascent it really does not fit very well. Plus, if the yeast is compressed, it needs more time. If the dough has doubled, add.

While I was talking with you here, I got it, and now I'm waiting for the rise with raisins and candied fruits (and the rest is all according to the recipe)

and the rest is all according to the recipe

So...

I also made a part with candied fruits!

So...

Candied orange peel, so everything is in the subject.

Yes, for a long time I didn’t screw it up like that. I divided the dough into 4 parts: there were 2 cans of Finnish coffee (800 grams, probably), another can of coffee half as low and a cake tin with a diameter of 14 cm. In all forms of the dough there was less than half. In tall coffee cans, the dough jerked so hard that it was fried to the heating elements. We stood on the bottom shelf, but my oven was not full-sized - Candy-trio. I put these cans on the barrel - the tops, of course, for figs. I already pulled out three forms, at the high one, which reached the heating elements, the top fell off - and so tasty. I put the Easter cakes on the barrel on the grate - the grate was imprinted on them. In short, very tasty and uncomplicated Easter cake

[Anya,]

Candied orange peel, so everything is in the subject.

I was already getting ready to hear: "and then everything is according to the recipe," but if so, then okay.
Anya, I am very glad that everything worked out for you, albeit with minor flaws, and most importantly, you liked it. These cakes really "explode" very strongly in the oven, therefore I wrote in the recipe that it is better to fill the forms with dough by no more than one third.

It saved me that I had a lot to do, so I put a small piece on the bottom, I didn't even hope that they would rise, and the hats would work out. But it worked! I also have an oven in a combined compact cabinet, I will soon buy a full-size one, precisely because of the panettone and large turkeys.

Olya, how do you cool panettone? I tried it on the pillow - they crumple. Poked with a skewer and hung upside down - the skewer broke through the cake. These, by the way, are also problematic to cool if the cake is very high (I lengthened the molds by wrapping them with paper before baking).

Olya, how do you cool panettone? I tried it on the pillow - they crumple. Poked with a skewer and hung upside down - the skewer broke through the cake. These, by the way, are also problematic to cool if the cake is very high (I lengthened the molds by wrapping them with paper before baking).

I have them on the pillow, only very good. soft and twist on it until they cool down, from the forms I do not reach the trace. day. But having reduced the height limit because of the oven, so it's easier for me, I have them small.

Maybe try to pierce with skewers? Such triangular ..

Maybe try to pierce with skewers? Such triangular ..

Need to try. These are just idle in the country.

Mom appreciated the cake as VERY DELICIOUS, tastier than her recipe from the Book of Tasty and Healthy Food Today Easter cake is 4 days old, the taste, aroma and crumb structure are excellent. She kept it in a plastic yogurt bucket. Today I plan to repeat it, but I want to toast the almonds and finally add real saffron.
Now I'm looking for how to deal with this saffron (the woman had no trouble).
As a result of the search, I came to this option: I ground 6 threads in a mortar and poured a small amount (probably 1 teaspoon) of strong alcohol (there was only Aberlur whiskey, my son's favorite). The color turned out to be a cheerful orange, the smell is only alcohol for now, maybe the smell of saffron itself will appear in the dough (although I don't know how it should smell).

Right now my handsome men are in the oven - as if they were on a selection. I put 1/4 of the dough in high jars, and more in wide ones.

Now my handsome men are in the oven - as if on a selection

That's lovely! I also dream of repeating them all, but it's time to hold back!
Saffron, if there is not enough of it, does not smell much. As if it casts something, but what, I cannot express ...

[I'm glad!]

Saffron, if there is not enough of it, does not smell much. As if it casts something, but what, I can't express ...

It brings the smell of tremendous denyuzh, I'm glad! The very ones without which you can't buy it ...

[I'm glad!]

He brings the smell of tremendous denyuzh, I'm glad! The very ones without which you can't buy it ...

I bought in the Emirates for 60 dirhams (now = 15 rubles) for 3 grams. In the dutik, the same jar was 93 dirhams.

Saffron, if it is not enough, does not smell much

How long does it take to groin? I finally can deal with him once in my life.

[Anya,]

Anya, Thank you! So happy to read that I liked it!

Saffron, if there is not enough of it, does not smell much. As if it casts something, but what, I cannot express ...

Mine say it smells like ... iodine when I make saffron tincture for baking.

[Sonadora]

Sonadora, as if with iodine, but I thought: the bastards, the threads have painted up with iodine and are fooling our brother.

they dyed the threads with iodine and fool our brother.

No, well, they hardly make a fool in the Emirates - not that country. Everything there is decorous and noble, all the rich and not trying to deceive anyone for any such attempt will simply be expelled from the country, and this is what they fear most of all. All the time I subconsciously fixed the absence of impudent looks among the Arabs (you cannot determine where they are from. But we, at our level, met on the street and in shops, obviously not with UAE citizens, but with Gaster). I smelled dry saffron - no, iodine did not remind me

when I make saffron tincture for baking

Man, and in what proportion are you doing? My scales will definitely not weigh 1 gram. I would have the number of threads

[whiskey Aberlure]

I smelled dry saffron - no, iodine did not remind me

Anh, it smells of iodine when you soak it in vodka
And yours is from the Emirates, yes to whiskey Aberlure will smell like stoic perfume

Man, and in what proportion are you doing? My scales will definitely not weigh 1 gram. I would have the number of threads

Anya didn't count. I buy Kotanyi saffron (green bag) at the Crossroads or in the Ribbon there is 0.12 grams. For 500 grams of flour, I take 1/2 the contents of the sachet and pour 20-30 ml of boiling water.

Anya didn't count. I buy Kotanyi saffron (green bag) at the Crossroads or in the Ribbon there is 0.12 grams. For 500 grams of flour, I take 1/2 the contents of the sachet and pour 20-30 ml of boiling water.

Can't weigh tenths of a gram. Do you get a little pinch?

Yeah, a little pinch.

Yeah, a little pinch.

Manechka, please advise! I choose a cake for a holiday, I really liked yours. It seems to have already decided and settled on this almond, and then once and several others appeared. Moreover, the panetone stands on the sidelines. What do you recommend?

[Marina]

Marina, there can be only one piece of advice - to bake everything.

No, well, I'll die right away!

[Marine]

This is only if after tasting and only with happiness. Marine, I really find it very difficult to advise a specific recipe, everyone has different tastes.

Okay, Manyasha, thanks, we will try!

What else remains for us? I already thought everything, I will not bake anything else until Easter. Until I saw this is a miracle at Galina's.

Yes, I have already looked, unearthly beauty! And congratulations on the best recipe of the week! Clever girl!

Thank you. Marin, if possible, to me on "you".

Thanks to the author for the recipe and such detailed explanations! Yesterday I baked it, it turned out very fragrant and certainly delicious! It turned out 5 pieces, baked in paper tins with a diameter of 11 cm, put 320-330 grams of dough. I put it in a cold oven. Pets are ready to taste! Manya, tell me how to save it until Sunday? Glaze or wait? Thank you!

[Svetlana,]

Svetlana, the only thing that comes to mind is to wrap each cake in foil and put it in the refrigerator. Glaze, I think, is better to cover with sweat.

I also liked the detailed explanation of the recipe and even more - delicious photos
I wanted the same crumb - stringy, rich, not dry.
But now I can only bake in a bread maker, under which I started the dough, having reduced all components by 20%.
Everything worked out great with the dough! The proportions in the recipe are accurate, nothing had to be changed, and almond flour was found by the way. The taste is wonderful and the "fiber" is even formed
And with baking sadness. The cake inside turned out with voids and a vertical crack.
I understand that the bread maker bakes weaker than the oven, but I'll still ask for advice.
Sonadora, which is better to try next time: slightly reduce the amount of yeast or increase the baking temperature? I want to repeat, I really liked the taste and the process is simple.

[svetlana]

svetlana, for baking in a bread maker, the amount of yeast can be slightly reduced.
About the crack. Kulich was kneaded and baked in automatic mode, or were the bread maker entrusted with only kneading and baking, that is, all stages of fermentation of the dough and dough, as well as the final proofing were done in the "manual" mode?
What kind of dough turned out in consistency, left a mark under the mixer? It's just that it's not entirely clear from the photo, the crumb seems a little dense.

[Manka]

Manka, I hasten to give you my gratitude! Tasty is not the right word! Very tasty, aromatic, moderately dense! The most delicious cake in my whole life, cooked by me! Thank you! I can't attach a photo yet.

[svetlana]

About the crack. Kulich was kneaded and baked in automatic mode, or were the bread maker entrusted with only kneading and baking, that is, all stages of fermentation of the dough and dough, as well as the final proofing were done in the "manual" mode?

Manual brewing and fermentation of dough. Kneading, fermentation and baking in automatic mode on the "Sweet bread" mode.
After studying a bit of the forum, I realized that my Moulinex Uno bread maker is not the best option.
And Easter cake requires a different attitude.
But your recipe came to my "taste" and I want to repeat it not only on holidays.

What kind of dough turned out in consistency, left a mark under the mixer? It's just that it's not entirely clear from the photo, the crumb seems a little dense.

The dough in the bucket turned out as in the description of the recipe: "It stretches with a comma and smears a little along the bottom."
But now there is problem flour everywhere, it floats, and the development of gluten (I think so! Was insufficient.
The crumb is probably really dense, while crumbly and uneven.

svetlana, for baking in a bread maker, the amount of yeast can be slightly reduced.

I will reduce it and be sure to bake it again.
P. S. And how best to contact - Manka or Sonadora

I am grateful to the author. Today I baked these cakes, besides these, I baked according to two more recipes (Saffron with sour cream and custard paste from Svetta). All three recipes are definitely in my piggy bank! But I want to note this one with extraordinary airiness and tenderness, while I shook it out of the forms, I had to try not to crumple the Easter cakes. A very bright and rich blush turned out. I will insert the photo a little later. I got seven pieces: 1 x 500g, 4 x 250g and 2 x 100g. The kneading was done in a bread maker, rose in the oven and baked in the oven too, on the classic 180C mode for 40 minutes (I took out the small ones a little earlier). I took pressed yeast Lux - 20g, in general on Lux, if they are fresh and of high quality, you can always reduce the rate, otherwise it just rushes without stopping. Homemade milk and eggs, therefore, I regretted the yolks, put 6 pieces per 108g instead of 120g and decided that we had enough. Yes, I took roasted almonds and ground them into large crumbs in a blender. Well, somehow I did it like that. I will report on the taste later, but for now we only smell the aroma for the whole house