"Cold" night dough cake from Maggie Gleser

Sonadora, Manechka, thank you very much! And a report. Everything worked out . Aroma, taste - everything we love. On the trail . I will bake for a year. I overexposed in the oven, but this is because according to the first recipe (according to which I have been baking for many years), the cakes were not baked. And yet, maybe I just missed the Easter cake. But all the nuances have already been recorded for future baked goods.



All the guests checked it out and quickly snooped.

Christ is Risen! Happy Easter!
I also want to share my opinion (do not beat me hard for him).
I made cakes according to this recipe for Easter three times, each time at the full rate. I tried the results only during the Easter breakfast.
The dough, when fermented in the refrigerator, behaved decently, grew with a cap slightly above the level of the container, rested against the film, and so it stopped.
The opinion about the resulting Easter cakes is ambiguous.
First, about the "pluses":
1. Convenience in the distribution of time: you can first knead, and bake in a day or two.
2. Quite tasty crumb for cake.

"Cons" (for me, but for someone it may turn out to be a "plus"):
1. Unsweetened (although I added about 100 g of sugar)
2. The dough is not particularly different from other, "not cold" Easter cakes: it turned out neither fibrous, nor particularly soft and airy, nor juicy, as I expected, after reading enthusiastic comments here. Withstood the dough for 24, 28 and 36 hours. I didn't hammer it with flour, I kneaded it in a bread maker for 30-40 minutes (maybe I need to knead it longer? held for 25-30 minutes. at 180 degrees without convection. Unfortunately, I didn’t manage to achieve fibrousness and "super-airiness", as it happened with those who unsubscribed here.
3. In my opinion, too much salt: the crumb, of course, is not salty, but the salt is felt. Even while kneading, I was surprised by the amount of salt, but I trusted it and kept pouring it according to the recipe. It turns out that it will need to be reduced.

Something like that. Anyway, I want to thank you for the recipe. Maybe I'll try to bake some cake on it with salt and sugar adjustments ... and what if fibrousness will appear with juiciness? And congratulations on your Recipe of the Week award!

Please accept my holiday report too:


The cake turned out almost like the first trial time, despite the fact that the festive portion was made already on live yeast and using a stationary mixer. A little overdried in the oven, it was necessary to get it 5-7 minutes earlier. Nevertheless, both the taste and the consistency completely satisfied me. Many people write that there is not enough sweetness, but just right for me. In such a light and airy test, you don't want to anymore, everything is harmonious. Thanks again for the great recipe!

[Girls,]

Girls, forgive me, please, for not answering the topic in time. Thank you all so much for trying and sharing your experience and great results. Bright Resurrection to you.

I would also like to share my opinion (don't hit me hard for him).

variety, thanks for sharing! I am sure that it will be interesting to many. I can't say anything about the crumb, for me this cake is not ideal, I like custard and yolk more. But salt - yes, we are used to the fact that very little is added to the cake dough, a pinch, there is an unusually large amount of it here. The original recipe contained even more - 8 grams.

About sugar. Baked cake already this week according to this recipe.I increased the amount of sugar to 130 grams (mine like it sweeter) and took pressed yeast (before that they baked bread with the same yeast, they raised it very well). In the refrigerator, the dough came up very hard, the three-liter container was completely filled with dough. Then the dough was warmed up at room temperature for about three hours, when it was laid out in forms it was no longer cold. The cakes stood at the proofing for about 3 hours, barely reached the required volume. I put it in a cold oven for baking - they rose, but not significantly.
My feeling is that the large amount of sugar did not go well on the test. Yeast ate it at the stage of fermentation of the dough, they released a large amount of alcohol and they did not have the strength to rise.
The dough, with the same amount of sugar, 130 grams, but with dry yeast rose perfectly in the molds.

The dough, with the same amount of sugar, 130 grams, but with dry yeast rose perfectly in the molds.

So you need to put it into the recipe itself. Otherwise we remember it today, but the next year we may not remember. It's just that for myself in my head it was postponed "I will bake next year too" Maybe I'll bake it today. I just haven't baked all the cakes that I wanted. Now it is also being proofed according to a different recipe. I baked for Easter today according to three recipes, with the expectation that if mine still have a desire to eat Easter cakes, I will bake them again. I still want to bake a Chocolate one.

The dough, with the same amount of sugar, 130 grams, but with dry yeast rose perfectly in the molds.

Likewise! Only I put 120 g for the last time.

So you need to put it into the recipe itself.

Albin, the yeast indicated in the recipe is dry. Or are you talking about sugar?

Likewise!

Olga, I still don't understand. Does the result really depend so much on yeast, or am I just unlucky?

And I, on the contrary, were 20 percent more alive. Sugar put 100g both times. Kneading and baking were a gap in the day. But the batch on dry yeast warmed up for 2 hours and during the proofing did not wait for the rise to the very top, another 1 cm remained (I wanted to sleep). But on live yeast, my dough was heated for 4 hours (delayed when I arrived home) and it took a very long time and the cakes reached the very edge (I was again detained and I thought that the dough was already sour). On live yeast, well-warmed and defrosted cakes turned out to be taller, fluffy with a fibrous crumb, but less sweet. The ingredients were the same everywhere, except for the yeast. Mixed double portions. We ate everything with pleasure. I will definitely bake next year. Thank you, Manechka for the recipe

So I already wrote here that with the same components, but only with different yeasts, there was a different result. With dry - the dough almost did not fit in the refrigerator, but it grew quickly in the forms, and with live ones it was exactly the opposite: in the refrigerator, the dough was ripped up over the entire pan, and in the forms it rose very slowly.

Albin, the yeast indicated in the recipe is dry. Or are you talking about sugar?

Man, about sugar, of course. 75 g as in the recipe is very small.

[Sonadora-Manechka]

Sonadora-Manechka, girls, thanks for sharing your observations. Let me share my impressions too.
1. I will definitely bake and bake, for the first time when baking cakes I felt almost calm, which even my husband noticed (_{and earlier he was afraid to enter the house during Easter cakes} )
2. For a triple serving - there was only 300 grams of sugar. and added about 70 grams of flour. Baked with fresh yeast, for my volume, 45 grams
3. The dough, both in the refrigerator, and during proofing and baking, behaved with dignity, calmly, without extremes such as sudden jerks and escape
4. I baked on the advice of Kroshi, starting from a cold oven, now I will bake this way. Kroshik_Innusya,
5. Easter cakes are tender and have an amazing property - after eating a piece, you reach for the next one, literally stopping yourself. Easter cakes became tastier for 2-3 days.
6. My sweet tooth (husband) really liked it, but I was a little sweet.
7. The only thing I wanted was more layered cakes, but then I think my cant.

Sonadora-Manechka, thank you very much from me .. and from my husband

[Manyasha]

Manyasha, but I messed up ... I wanted to try to bake according to a different recipe, and the name attracted in that recipe ... Well, I baked it. Taste, structure, aroma lost 100% !!!! These are jamon and liverworm, Mercedes and Zaporozhets. Something like this ... I felt that it was not worth looking for the best, well, not worth it! But no, the spirit of adventurism and laziness made us go the easy ways and unknown recipes
The family threw up their hands, they say she wanted something simpler, so she got it. But they promised to eat so that I would not be very upset.

starting with a cold oven

What is it like? In the sense of putting it in the oven without preheating it ???

[Svetlana]

Svetlana, Yes

After 60 minutes of proving, I baked my Easter cakes, starting with a cold oven, at 160 gr. (convection) exactly 30 minutes, at the lowest oven level) ...

[Tatyana]

Tatyana, Thank you! We will try...
If you think hard, then for a regular oven it will be 170-180?
In general, it's scary - the bottom of my oven can burn at the lower level ... but if you don't try, you won't know ..

[Sveta]

If you think hard, then for a regular oven it will be 170-180?

Without convection 180 gr. ...

We add 20 to degrees with convection, we get the temperature that needs to be set in the case of baking without convection ...

Sveta, do you have an electric oven?

Nope, ordinary gas burning ...

[Svetlana]

Svetlana, someone wrote here that with gas ovens this baking method is not very good, all the more I would definitely not put it on the lower shelf .. I also have gas, and the bottom will definitely burn out. I bake it on the 2nd shelf from the bottom in a preheated one. Although I have an excellent AEG stove, I will not experiment with cold baked goods. When the gas is turned on, a very strong heat will be trampled underneath, the gas oven does not heat up as evenly as the electric one.
Of course, for the sake of interest, when baking from a cold one, put a baking sheet down, for example, with salt, for a more even distribution of heat, but this again, if something does not work out with baking from a preheated oven ...

When the gas is turned on, a very strong heat will be trampled underneath, the gas oven does not heat up as evenly as the electric one.

I have a gas Zanussi, I always bake bread and rolls and baked these cakes from a cold oven, I put the molds on the middle shelf, nothing has ever burned out

[Manechki]

My oven heats up to the desired t in 10 minutes, while cooking from the bottom of the hoo, after dialing the given t, it bakes evenly, so I never tried a cold oven, I just don't see the point for myself.
But how many people, so many different opinions, and how many ovens, and each with its own character. Therefore, they choose the most optimal and convenient baking method for themselves. But this already needs to go into the topic of gas / stoves ...
Have Manechki I apologize for talking off topic.

And I think that everything is on the topic - we are discussing how to bake this cake correctly! But in general, probably you shouldn't experiment so much - it is baked in a preheated one - and okay ...

What is it like? In the sense of putting it in the oven without preheating it ???

I baked in several passes. there is a difference in hot or cold. and definitely came out of the cold better.
I opened the oven and let the heat come out. I did not wait until it was completely cooled. hand in the oven - not hot, put the oven

Added Sunday 08 May 2016 00:39

and I also made one batch purely on the yolks, the other on the whites. on proteins a little worse in the oven fit. but the aroma of zest and vanilla in it was extraordinary.

During the night, the dough in the withers did not rise, only thickened. This is normal? Can yeast (fast-acting) brewed with milk? The dough was liquid, I added another 70 grams of flour.
Now it is warm. Can you somehow revive him if he does not rise?

P. s. an hour has passed, it seems to come to life.

[dandelion]

dandelion, already wrote here:
- fast ones sit quietly in the refrigerator, but they fit great in uniforms
- the pressed ones strive to escape from the refrigerator, but very little fit in the forms.

- the pressed ones strive to escape from the refrigerator, but very little fit in the forms.

Svetlana, I only bake pressed "Lux", including three kneads of this Easter cake on different days, never once did the dough try to escape and fit perfectly in the molds. I do the proofing in the molds in a warm oven.

Thank you all, an excellent and unblemished recipe. The main thing is not to worry)))

[Andreevna]

Andreevna, Yes, everything is always not like with people ... In general, something that is not combustible burns, what should thicken - refuses to thicken, and of course this dough only miraculously did not escape in the refrigerator (and this is just 8 hours ... ) ... Therefore, until now I have baked only and exclusively in a bread maker - I feel sorry for the products !!!
That is why many thanks to the respected Sonadora for the wonderful recipe - this is the first recipe by which I decided to bake in the oven and it turned out !!!.

[Manechka]

Manechka, finally I have a report! Very tasty cakes turned out! The pulp turned out to be lush and airy, when kneading it added a little more flour, you can see such a quality in her. I especially liked the cooking technology, that you don't need to bake right away, but you can prepare the dough and leave it in the refrigerator. With my work schedule (it often happens that I work on weekends, on weekdays I have a rest) that's what I need! Thank you so much, honey, for the recipe!

Girls I baked this cake, and then 2 more times!
How tasty it is when moist. And the dough is so convenient. A very good recipe. Now he is my favorite !! Thank you very much !!! 😙👍👌👏👏👏

[Manechka]

Manechka, I deliberately didn’t report back, I was silent, I waited for Radonitsa, because I liked the cake very much to my taste (and to everyone’s as well), although at first it didn’t seem sweet (this was immediately when they ate hot and smelling of yeast), then they tasted it better on Easter and We were satisfied (baked on Maundy Thursday), but the most important test for Easter cake in my understanding is to live to Radonitsa not in the form of a crouton (well, I don’t bake cakes after Easter). So - he lived! not only that, it was still very soft and aromatic. Thank you dear for a wonderful recipe

My cake, which I baked with lemon zest, was exactly two weeks yesterday. Baked in a Teflon mold, without paper, stood without cellophane, just on a platter.
The cake is very tasty, the sharp smell of zest is gone, the taste is somewhat reminiscent of shortbread dough.
Thanks again for the recipe, Manechka.

I read the comments on this recipe for a very long time. I read it as an exciting novel, even the name was given to it "Easter cake of the year, or passions in the refrigerator". And finally I decided to bake.
The impressions are ambiguous, but I'll start in order.
It took me 2 hours to knead the dough, I took the most simple flour, it took 420 grams, I did not add any flavorings, only raisins from the filling, dry yeast. The task was to evaluate the natural taste, aroma and crumb structure. True sugar, I boldly thumped 140 grams. because the prescribed 75 for my family about nothing.
The dough languished in the refrigerator for exactly 48 hours. It behaved decently, increased 3 times, but did not make any attempts to escape, it did not even reach the top of a 4-liter pan.
But then the difficulties began. The dough was heated on the table for 3 hours. During this time, it completely thawed, exuded aromas, blurred a little, but did not rise by a millimeter. A little embarrassed, I divided it into two pieces of 575g each, rounded it and put it in molds. They stood at the proofer for another 4 hours, but I was patient, I waited for them to rise three times. I put it in a cold oven, set the temperature to 180 * and baked for 1 hour. In the oven, they grew a little more, and we got such nice little domes. This photo is from the oven only:

Then I decided to conduct another experiment, I hung one Easter cake (the one on the left) to cool on the needles upside down, and the second just in shape. As a result, the suspended one completely retained the shape and smoothness of the dome, and the second one wrinkled a little and sat down:

Now about the taste, aroma and so on.Everyone appreciated the taste, liked it, but nothing special. But the aroma was very bright, Easter cake, rich with wine notes, and this despite the fact that I did not even add vanilla. The wine smell appeared even in the dough, but in the finished kulich it opened even better, perhaps this is the most fragrant of all the cakes that I baked. The crumb turned out to be light, porous, slightly wet, but not at all fibrous. Whole, uncut Easter cake is well preserved, we ate it two days after baking, everything was wonderful, but sliced ​​it literally loses its flavor overnight and dries up significantly.
Thus, the cake is good, it is quite possible to bake, the main plus is a very special aroma, the main minus is to make it for a very long time, for example, I have a colomba ready from scratch in 7 hours, but here only heating the dough and proofing took so much time.
It seems that she wrote everything she wanted. Thanks to the author for the recipe.
Oh yes, here is a photo of the cut:

[Girls,]

Girls, Please forgive me for not responding in time. Thank you all very much for your feedback and opinions. They will help me a lot and those who will bake this cake further.
suvoykaMaria, I had exactly the same story: I increased the amount of sugar, the dough rose well in the refrigerator, but it grew very slowly in the proofer, in three hours it barely filled the molds by three quarters, it came up slightly in the oven. For myself, I decided that it is for this test that the amount of sugar should not be increased, since during the long fermentation the yeast "burns out".

[Sonadora]

Sonadora, I also want to say thank you so much for the recipe! It so happened that the first portion of the cakes was made according to a different recipe. Previously, everything worked out well, but this year it was bad luck - the cakes did not rise, they turned out to be dense cupcakes. And so I decided to try yours (nothing that I'm on "you"?). Kneading it already at night, even a little time could not stand the correct one. But the cakes turned out to be just amazing. True, I did not take a photo, because it spun. But most importantly, after lighting, I presented my friend with a cake (I made small ones, it turned out 3 pieces), and she put it in the shelf without packaging and tried it only after 6 days. So it was as fresh as on the first day!
Thanks again

[Elena]

Elena, I am very glad that the recipe did not disappoint. It is always a pity for the effort spent, and the products, and the time.

him that I'm on "you" ?.

Manechka, I checked it now, but I didn’t expose the photo. Thanks again for the delicious recipe.

[Alla]

Alla, wonderful Easter cakes. The softest crumb.

[Sonadora]

Sonadora,
Manechka, I came to you to inform you that your cake will be baked this year! He, last year, according to a survey of households and country neighbors, took first place. On Thursday, I'll start straight, just in time for Easter, he will reveal his wonderful properties.

ABOUT! I saw that Temka was raised, let me, I think, and I will celebrate! :) I will also bake this cake this year too, I liked it very much in the past! Here's to someone for a long time, but to me it’s the other way around .. I make the dough in the evening, calmly go to work the next day, I’ll take it out of the refrigerator at lunchtime and it’s time to bake right when I come home from work! (y) Well sooo convenient! : girl_claping: And the scent !! And the taste !!

Here's to someone for a long time, but it's the other way for me .. I make the dough in the evening, calmly go to work the next day, after lunch I will take it out of the refrigerator and it’s time to bake right when I come home from work!

I also like that not in one day and do not need to run around the test a hundred times. I think even with a baby I can bake cakes

[Sonadora]

Sonadora, Manechka, I'm with a report! Thank you very much for the recipe! I read the entire Temka, increased sugar to 90g, did not add zest, baked from a cold oven (my first experience, I liked it) I already used cold dough in other recipes, and I love it more and more! It turned out 3 kulichik, but one broke (he dragged the paper behind him when he climbed, to the delight of the children) The crumb is a miracle, it tastes sweeter, but I think that it will be the very thing with the glaze!

Thanks to all the girls for the tips (I apologize for the large text) The recipe has firmly settled in my family!))) Thank you!

[Alexandra]

Alexandra, Elena, Tina, happy baking!
Tatyana, turned out great! It can be seen that the crumb is airy. I will hold my fists so that the next, festive, will come out great.

[Sonadora]

Sonadora, and from me many thanks for the recipe. For the second year I have been making Easter cakes for it, it is very simple to cook and it turns out very tasty.

happy baking!

Thank you I have already put the dough, this year a lot of flour has gone, either the humidity is high at home, or something else, but I think everything will be fine

[Sonadora]

Sonadora, Manechka is going to bake your Easter cake, tell me you don't know by chance the recipe for what volume is designed for, last year I bought two special forms. for Easter cakes, one for 1 liter, the second for 1.8-2 liters, that's enough for the whole recipe, eh?

Girls, tell me please, how much fresh yeast do you need? And if you knead by hand, how long will it take? And really knead? HP no.

[Mila Sweetheart]

Mila Sweetheart, yeast is three times more than dry, but on dry, my dough did not run away that year, but in this I mixed it on live, got an escape from Shawshank
It is really possible to knead by hand, but for a long time, I kneaded a double portion at once in the combine, it somehow did not cope very well, I helped with my hands from time to time, you need to knead until the dough does not stick to your hands

Girls, tell me please, how much fresh yeast do you need?

Last year I baked on live, put 17g of Lux yeast. Everything was OK.

[Trishka]

Trishka, Ksyusha, last year I baked - it is written in a notebook that I got (I have paper) 2 forms 12 cm and one 9 cm.I don’t know their displacement, unfortunately ...

Thanks for the quick response. Does it work better on dry? And I specially bought fresh ones, as they write that they are better for muffins. I wanted to knead the dough tonight and bake tomorrow. And how many liters of container is needed for such a quantity so that it does not run away far? :-) Or is it better to look at dry yeast?