Butter cake

From the oven, baked in flower pots

Lena, 5 points for the flower pot idea!

Elena Bo, thanks for the recipe
slightly reduced the amount of milk and flour, because max. a loaf on my Ski - 680 gr., added 0.5 tbsp. tablespoons of brandy, is on the Russian chef, baking will begin in five minutes. I went up just 3/4 of the bucket. I'm waiting.

The cake turned out super
and nevertheless, the upper crust of the Ski is a little lame - light, I tried to put it under the grill, and then I thought: still cover with glaze and the light top will not be visible
And along the way, an important detail became clear: The ski keeps the power off for at least 5 minutes,

And where are the photo reports?

No glaze yet .... .... from the oven.

And here he is from the stove, only very reddened:
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[Katonok]

Katonok, write how you did it, what you changed in the recipe (from the original one), what program you baked on. What kind of flour they used, etc.

Viki, mine turned red yesterday too. I wanted to experiment, and I knew it was not necessary. But, I put the size medium, all the way small. Who pulled me by the handles?

My smallest is 680. So .... I had to turn it off a little earlier. The crusts were torn off from the bottom and tasted. There is no burnt taste, only color. I thought to bake only in the oven, but could not resist. Another one that is "very tasty" will soon be ready.
Thank you, Elena!

From Thursday to Saturday morning I baked seven Easter cakes in a bread machine for friends and acquaintances - two "Very tasty from Elena Bo" and five "Butter" ones.
Interestingly, the "Oil" were like twin brothers. All are flat, unburned, with a beautiful roof.
What a blessing when there is a bread maker, this site and wonderful recipes!
This cake is the last and ours personally:


By the way! I have Ranasonik-255. I did everything strictly according to the recipe, but with the addition of half a chopped apple right into the bucket.
Raisins, nuts, dried cherries, candied fruits - a full dispenser, so that only the lid can close. The height of the cake is up to the top of the bucket (maybe just a little higher), but I never reached the dispenser (there were a lot of additives).
The glaze was made according to the simplest recipe: powdered sugar is diluted with hot milk to a sufficiently thick, but homogeneous state. I poured icing on the already slightly cooled, but still warm Easter cake.

So, sir, we've already baked a delicious cake from Elena Bo ... Now I've put on "Butter cake" ... until the end of 2h17min, and already half the bucket has grown ... isn't it fast? I did everything according to the recipe. It bothers me that I only have a 1kg stove ... will it raise the roof?

One oily one with raisins in KhP, one oily one with apples in KhP (already baked), for kids I made dough with apples and raisins in a bread maker, baked in the oven in a Tefal dish for muffins, it turned out 12! pieces

kipitka, rises normally. Soon his bakery will besiege and everything will be fine.
He's not very tall, maybe he'll carry it, won't reach the roof.
Lenusya, well done!

And I put a new cake, found it on another site (where they make it with pens), counted it on a bakery and made everything, as I like, in one bookmark. I'll see what happens.

Elena Bo - thank you. The recipe is super! the kulich did not raise the roof, but it came out very high. and the smell. mmm !!!

Thanks for the great recipe. It turned out very tasty, I liked it more than the Delicious Easter cake from Elena Bo, although that cake is also very tasty, for tea - that's it.
I only added raisins. It went up well, I didn't reach the lid, but my largest size is 1250 grams, so I was not afraid that it would rise a lot. Exposed a large size, medium crust. This was a mistake, because.the cake turned out to be very fried. I shouldn't have listened to your advice.
There is no photograph, because yesterday it cooled down, but today it was already cut.
THANK YOU!

Clutch the most delicious cake

I didn't squeeze.
The dough turned out to be very liquid, I had to help it mix. It went well enough, but did not dare to bake in a bread maker, because there was already one sad experience with such a liquid cake. I baked it in the oven (and everything works out there). Here. The saddest thing is that I won't try. Takeout everything. I made 12 pieces, but today it turned out that it was back to back, I needed more.
Today my eyes have grown out, and they say - what, we have only one?

Although outwardly I did not succeed in Butter, it came out very, very tasty.
And he was gone in the first place.
Elena Bo thank you very much for the recipe.
We are waiting for new products from you.

I really thought I wouldn’t be surprised at anything anymore, but I almost sat down when I saw my husband eating a cake made according to your recipe. For 12 years of marriage I have not seen this. I made it with almonds / raisins / cardamom, and instead of vanilla I added lemon zest ...
Thank you so much for the recipe!

Of the recipes for Easter cakes, the family liked "Butter" the most. It turned out great! The kneading alarmed me a little - the dough was thin, without any hint of a bun. I added flour until something stuck. The result was shocking - the cake grew huge, almost to the lid, did not burst (I smeared the top with an egg just before baking). I added only raisins (a lot) and vanilla.

[Elena Bo]

And my butter got out of the legal framework and the walls were very fried. It didn't affect the taste. It turned out to be so delicious ...
Thank you so much Elena Bo per recipe. To my taste, he reminded me of fresh puffs, and I love them so much with milk

Now about the sad things. He climbed out of the bucket, spread out on the lid and climbed over the edges of the bread machine. Pearl it is not childish With the number of ingredients, you still need to work towards decreasing. It turned out so terrible, already horror. The roof settled a little, after the cake had stood under the towel. The only additives were raisins and walnuts.
Now you will see everything for yourself:

thanks Elena for the recipe! Easter cake is just fabulous. I really didn't add an apple, I forgot to buy, but it turned out to be a banana at home, I put it there instead of an apple and did not regret the banana gave a very good taste.

Hello everyone!
Sorry for maybe a stupid question: what kind of flour do you put into the cake, whole wheat of the highest grade or wheat bakery? Thank you.

Baking flour.

I usually baked different cupcakes for my husband for tea (in cotton as well). Now he requires Elena Bo to bake butter cake almost every day, and no cupcakes, cookies, etc.! Today I smeared the cake not with protein icing, but with chocolate. Handsomely! And delicious, say the household ... And more. The dome suddenly stopped cracking. It turns out smooth and even. I don’t do any tricks (I don’t grease with water, etc.), which allowed me to try the chocolate icing. Wonders...

Baking flour.

Elena, good afternoon. I baked your "very tasty" for Easter on baking flour and the color turned out to be grayish and tastes a little dry. I thought I should put in whole flour. Your Easter cake has a very beautiful yellowish color. Can you tell me what could be my mistake?
In general, the cake has risen very well (put raisins, apples and nuts), the crust is normal. We ate, of course, but judging by the responses on this site, we didn't get much pleasure. Now I want to try to bake your "Butter" and I'm afraid that something won't work out again

Filimon, "very tasty" could turn out to be greyish if dark raisins were put too early. It is necessary to lay in 3 minutes. until the end of the batch. Take it out immediately. As it cools down, into a bag. Set the size to Small, Light crust (less moisture will leave the cake). Oily yellow from turmeric. You can also add it to "very tasty"
qween, icing - icing sugar and milk.

[ElenaBo]

ElenaBo I previously read your message with the recipe for this glaze.
I got it just as thick, but slightly white. What could be the reason?
I will bake on the Wire again. I want it to turn out beautifully, like yours.

I make a thick icing (we take warm milk) and put it on a warm cake (but not hot) with a spoon, on the very middle of the crown. The glaze begins to melt and creep. I put it in the middle and so on until it’s enough. The result is a thick white glaze layer. I let the icing freeze, put the cake in a bag and wrap it on the sides so that the icing remains uncovered on top. Then I close the top of my head, tying the bag on top.

Elena. thanks for the advice! Unfortunately, I do not have a Small mode in my stove (I bake in Hitachi HB E303), but I will try to put the crust to a minimum. Another small question: what is kukurma and where to get it?
I'll post a photo report of "very tasty" in the subject "very tasty" right now, and here I'll hang a photo of Maslyanny as soon as I bake it. Thank you!

Turmeric is sold as a powder in sachets (as a condiment) in grocery stores. Put on the tip of the knife.

We managed to capture the cake until it disappeared completely. The one with chocolate icing. In the photo - the husband's dinner. Cup - 500 ml. After dinner, 2/3 of the Easter cake remained.

Elena Bo, thanks for the Butter cake. I always baked cakes in the usual way, it took more than half a day and a VERY much effort. Your Butter has reduced all efforts this year to 5 minutes of laying in a bucket of KhP, and in taste it is almost as good as cake baked according to traditional recipes. Bravo! Bravo! Bravo!

I liked the butter cake very much! It rose perfectly (though I did it without an apple). At work, it turned out to be the most delicious, and when they found out that there was very little baking in it, they praised it twice. Thank you very much, now I will only bake it, because with a minimum of effort you get such a yummy. I also baked Pasca for Paraskina, fiddled around all day, but it didn't turn out very well, like a cupcake (the dough was liquid). Although I have a lot of experience in baking paska in the oven, I followed the recipe, but I had to act according to the sensations (add flour). Live and learn.

[Olga @]

Olga @, did you do this on Panas 255? I can't understand everything, why he got so over the edges. Everybody seemed to work out fine.

Yesterday I boasted, and today I have a cake popped out of the bucket even without an apple. Once upon a time it is not necessary. The main thing is that it tastes good!

[Elena Bo]

Elena Bo, thanks again for such a wonderful recipe!
How many guests were during these days, everyone praises and asks for more!
I liked the idea with pots very much.

[Olga @]

Girls, I did it without an apple, and I took butter from the refrigerator.
Olga @, which is what we are talking about - an indomitable Easter cake.This amount of dough, which I got, would be enough for two buckets of Panas's

But delicious, no words. I will do it, even without questions. It will come out again, then I will already reduce the number of ingredients.

That's what I thought. I have this cake high, sticks out of the bucket decently, but does not run away. I pour milk 3.2%. Perhaps, if you take milk with a lower fat content, the cake will rise even higher.

That's what I thought. I have this cake high, sticks out of the bucket decently, but does not run away. I pour milk 3.2%. Perhaps, if you take milk with a lower fat content, the cake will rise even higher.

I'm not in this cake recipe, but I poured 10% cream ... and it also ran
So milk, most likely, has nothing to do with it ... all the more, the butter is still fatty

Damn, but I was the first to bake it just super well, although there was no apple, I added a banana, nothing ran away. and two more times I tried just a nightmare runs away and all I really added a little more kiwi to the last 2. so the dough does not want to take some kind of liquid bun, and added flour to become thick, but the bun still does not take. maybe the kiwi is to blame?

How to count on 1 kg of finished cake. I have a mulinex program in it for a maximum of 1 kg.

[kaktus]

kaktus, I also have a maximum of 1 kg. This is written in the instructions, and on the stove max. 2 LB - according to the table of measures, so generally 907 gr. I did all the settings at 750g.and a light crust. He did not run away, although he rose to the top of the bucket. It was cooked perfectly. Yes, and Elena Bo (look at the first page of this topic), the settings are all at 500 grams, and the weight of the finished product is 1220. And everything was baked. And you will have it baked. Exactly. Good luck! And we are waiting for the results ...

She put down a butter cake. I used the original calculation, excluding the smaller portion. The products were weighed very carefully on electronic scales. Basic mode, light crust. What to say? It seems to fit, but something doesn't seem to be going to come out of the bucket. Maybe my HP is too short in the main mode? (For a large loaf, 3 hours, for a smaller one - 2h.53m.) Put the butter cold. Should he be allowed to stand at room temperature? Maybe the nuts that fell asleep together with the raisins interfere with the rise?
When it gets baked, I'll take a picture and report back.

p.s. Has anyone besides me tried to bake cake in Morphy Richards 48290? Maybe it's just that the bucket in this HP is more spacious, so nothing gets out of it?

[Caprice]

Caprice , I have exactly the same spacious bucket and modes one to one with your stove. It's hard for him to rise in a wide bucket. Maybe that's why my cakes are not very high. But it was baked well and was delicious (already eaten). And in the oven this dough, but the molds are narrower and rose better. Good luck to you! We are waiting for the results ....
.... Perhaps you will need to turn it off a little earlier (I got a very rosy one).

I shouldn't have thought that "it won't blow the roof off." The cake came out of the bucket, how cute. Moreover, it flooded specifically at the last stage: in the baking mode. I'm afraid to turn it off. What if the inside is not baked?
Photographed in the baking process:



Here is such a "moderate kryshesnos"


While hot - I'm even afraid to cut. It was all so airy and soft that it was even scary to knock it out of the bucket.
The cake also turned out with a light top crust in the place where it rested against the HP lid. After cooling down, it sagged slightly. But it seems tolerable. I masked the light crust with glaze. The dough is baked inside. It turned out to be soft, very fat, but not at all white, but darkish. Maybe because of the walnuts that I added along with the raisins?
In general, see for yourself:

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I pour milk 3.2%. Perhaps, if you take milk with a lower fat content, the cake will rise even higher?

I use 4% fat milk.

Moreover, it flooded specifically at the last stage: in the baking mode.

I have the same.

Good luck By the way, why cream? After all, the oil is fat
And you can whip the cream in the morning and use it with black coffee and with a cake
Almost poems turned out. Anyway, to rhyme

"You can whip the cream in the morning
And drink with coffee "

And cream instead of milk, so that it would not crawl out of the bucket much, there was an assumption here that maybe less dough rushing when baking, if the milk is more fatty ... But I have not very fatty. . rested against the HP cover.
OH!!!! The roof of the Easter cake sank heavily OBIDNOOOOO !!!!!! And she did everything according to the recipe ...

Caprice, walnuts are greasy and give a dark color. And dark raisins can give a dark color if put earlier than necessary.

SkoNaNi, the roof of the cake sagged because it ran into the lid of the bread machine? How is my first message with an apple?

And why is he rushing with you?

[Elena Bo]

SkoNaNi, the roof of the cake sagged because it ran into the lid of the breadmaker? How was my first message with an apple?

Nope, I took it out pretty, not counting the fact that the edges crawled out of the bucket, and I could hardly lift the handle of the bucket to insert it, but when it cooled down, literally in 10-15 minutes I fell through ((((I guess that this could have happened due to the fact that I decided to cool it in a bucket, but after all you advised
BUT!!!!! We ate half of the cake at night !!!! This is delicious!!!!! Now I woke up, the first thing to do with Easter cake (before going to bed, I put half in a bag, but did not close it tightly), and it was softiiiiiiiiyyy .... MMMM !!!! I'll drink tea now
Does it turn out just as soft and airy in the oven?

Elena Bo, THANK YOU VERY MUCH FOR THE RECIPE !!!
🔗

I advised holding it in the bucket for 5 minutes if it does not come out (although it’s hard for me to imagine how it can’t come out). If everything is fine, then you need to take it out immediately.
And the one with the apple, in the photo, was also taken out normal. So there the rested top was also light. It sank in this place.
From the oven, this cake is even better (every 10)

[Elena Bo]

Caprice, walnuts are greasy and give a dark color. And dark raisins can give a dark color if put earlier than necessary.

Elena Bo the raisins were light, and I put them on the HP signal. I don't have a dispenser. But this recipe seemed to me more successful than that other cake according to your own recipe. He was a little dry. But anyway, Thank you for good recipes.

I advised holding it in the bucket for 5 minutes if it does not come out (although it’s hard for me to imagine how it can’t come out). If everything is fine, then you need to take it out immediately.
And the one with the apple, in the photo, was also taken out normal. So there the rested top was also light. It sank in this place.
From the oven, this cake is even better (every 10)

The concept of "a little" between you and me is clearly different. There was no mention of 5 minutes. The only problem is that the cake turns out to be so soft that, taking it out, it crumples in any case (here 5 minutes will definitely not play a role !!! and 15 - too)
And yet - I have HP, even on a light crust and a small size, bakes hoo, the sides are too baked

[Elena Bo]

The concept of "a little" between you and me is clearly different. There was no mention of 5 minutes. The only problem is that the cake turns out to be so soft that, taking it out, it crumples in any case (here 5 minutes will definitely not play a role !!! and 15 - too)

Also how they play. Even when baking bread, I never take it out of the bucket immediately after the end of the process, I give it a "rest" for half an hour. And about this cake Elena Bo warned. Therefore, he "rested" with me for an hour in a bucket under a towel before I took it out. I think that if I had stood in the bucket a little longer, then even the little that sank in my coop would look better.

[Elena Bo]

Also how they play. Even when baking bread, I never take it out of the bucket immediately after the end of the process, I give it a "rest" for half an hour. And about this cake Elena Bo warned. Therefore, he "rested" with me for an hour in a bucket under a towel, before I took it out. I think that if I had stood in the bucket a little longer, then even the little that sank in my coop would look better.

And I stood for 10-15 minutes and the bottom became sooooo wet ... And even drops of water remained in the bucket ... But I didn't cover it with a towel ... In general, I always immediately take out the bread from the bucket so that it doesn't get wet below and did not go down ... Helen warned about this cake that it is better to hold it in a bucket after baking, because it is very soft
In general, it's still delicious! Of course, I also want to observe beauty ... But even with cakes, taste is in the first place, although I always fight over decorations like an abnormal
I’m thinking, if you do it in the oven, you will probably have to knead in the "pizza" mode, then wait for the rise, knead again, raise again, knead for the last time and put in the forms for the last proofing? Right?

It becomes more and more interesting. Everyone has this cake turned out differently. I made it with walnuts and light raisins. Dispenser available. The bread is well "toasted" on top. Inside is white