Butter cake

Elenushka dear, thank you very much for the cake recipe, how I liked it: nyam: I mixed it in a bread maker and baked it in the oven, according to the recipe, everything is so precisely the ratio of products that the meat was pleasantly surprised, I just added a little sugar, I love sweet cakes. Thank you very much. I have already copied the recipe in a notebook, always baking it.

Night, I'm glad that I liked the Easter cake!

Thank you very much, Elena! Butter cake is our favorite! Last year I baked a small one for a test, and this year I immediately kneaded a double portion, from which I baked mini cakes in a double form in a bread maker and one large one in a Panasonic-18 multicooker. Kneading in manual mode, the only thing, for our taste, the amount of sugar increased to 300 grams (for a large double portion).

P.S. And thank you very much for teaching us how to bake cakes. Thanks to you, our family is celebrating Easter for the second year not with purchased cakes.

Elena, and I came to you with great gratitude !!! I copied this recipe in the cooker a couple of years ago, but did not write down the author, and now I found it! THANK YOU VERY MUCH !!! I made a double portion, kneaded with kenwood and baked in the oven, and last year it was in the bread maker, it somehow came out more delicious, it turned out to be more oily, somehow more tender ... but I wanted round cakes. But it's still very tasty ... all the girlfriends have already begged for a recipe and they bake this. So we express our collective gratitude !!!

Not only is it for lazy people, it is also insanely delicious in itself. For a year I make it completely in a bread machine like a sweet bun. And for Easter, I knead in a bread maker, and I ferment and bake in round molds in the oven.
For the second or third year in a row I have been making this Butter cake and I am mastering some new ones, new cakes are clearly losing to this
Thank you, Elena!

When I took it out, the roof was more convex (it was completely swollen before baking, I opened the stove, maybe that's why). She covered with a towel and left. In the morning, here is such a fallen version and a wet bottom of the cake.
But delicious!And sugar is quite enough for me, in this bunch of fillers help to sweeten it. We drink tea without sugar.
It is necessary next time, I think so:
1 - remove the apple
2 oven for 340 gr
3-do not pry
4 - take out of the bucket after 10 minutes
Do I get it right? Maybe 0.5 tsp yeast. reduce?

Remove the apple for sure. And do not open while baking. When mixing, you can check. You can try to remove the yeast a little. See how it will turn out, if next time the amount of yeast can be added according to the recipe.

Elena Bo, thank you again for the recipe. Thanks to you, I revived the tradition of baking Easter cake at home, it was easier to buy it. The oven version turns out to be tastier, but in a bread maker it is faster, I bake it once a week, I vary it only with the filling.

Lenochka, thank you very much for the recipe - I baked Easter cake for the first time in KhP, and indeed the first time I baked it. To say that it turned out is to say nothing !!!!!! - tall, smelly, and tastes like the tastiest food I've ever eaten. True, there were small changes - instead of 3 yolks, I threw 2 eggs, I had to add three tablespoons of flour so that at least some semblance of a kolobok appeared, I added sugar and sugar !!!!!!!!
and this cut is breathtaking! thanks again!!!!!!

I am bringing another thank you to Elena Bo for the delicious butter cake, I have a bread maker for the second month, I never baked cakes myself, but then I decided to try it. Very tasty Easter cake, we were with him at his 81-year-old grandmother, they ate in one sitting, the grandmother praised everything, but praised it. The pulp is tender, airy, slightly moist and fragrant.I will definitely bake not only for Easter!

Thanks for the GREAT COOK. We ate it for dinner. One of these days I hope I'll bake it again

I, too, will once again bake cake according to your recipe before the wires. I'll try for 0.5 tsp. put less yeast.

Elena, thank you very much! For the second year, I am pleased with seven Easter cakes according to your recipe:

One baked in a slow cooker, the second in a bread maker.

Elena and I join everyone in thanks
Once again, in search of the optimal recipe for the lazy person (I myself) baked in your recipe. Including for an old fastidious mother. She was simply delighted and, when asked to bake in KhP on Krasnaya Gorka, asked for another cake.
Although, having had HP for a long time, according to your many recipes for cakes, every now and then I baked my peasants-lovers of baked goods and always mentally thanked you for the yummy.
I have ALWAYS made cakes according to your recipes!

Lana_K, beautiful. Tanned in the bread maker. Did you expose a light crust and small size?

Flory, thanks! I am very glad that you liked the recipe.

This year I baked two of my cakes. One, as always, with raisins, the second with dried cherries. I sent it to my son with raisins. I kept it for myself with the cherry, because I doubted it a little. How delicious it turned out. Sweet, fragrant. But I did it in a semi-manual mode. I kneaded the dough, switched to Pizza mode and only then added the cherry. I allowed the cherry to mix into the dough and immediately turned it off so that the cherry remained intact (it breaks very quickly with a mixer). I let the dough come up and turned on the baking for 55 minutes.

And I haven't thanked for the cake yet. I baked it 3 times. I did the kneading, then I separated a part for small Easter cakes, and put the remaining dough into a saucepan. I figured out how to cover the mechanism and baked a round Easter cake in KhP. Or rather three. I will do more on the red hill. Perhaps I'll make everything small. It is convenient for the husband to take the brake and the daughter liked it so much. There is no photo, this year I only took a picture of the meat-eating one, and then I photographed it in multicooker, the rest, as they say, was postponed until later.

Lana_K, beautiful. Tanned in a bread machine. Did you expose a light crust and small size?

Elena, thanks! Yes, I exhibited a light crust and a small size. It is not tanned, it is from such a dark raisins. And in a slow cooker without raisins, children do not like it, but sooo delicious.

Of course, an empty cake is not very good. Need a twist

Of course, an empty cake is not very good. Need a twist

And because of the youngest son-preverred I make one cake without any fillers. Now I baked two Easter cakes in a multi-cooker, one Butter without nuts and raisins. They ate it first. Another one is heavy with raisins and nuts, we still eat. He didn’t climb well (but he has a different recipe). And it turned out like halva in appearance

Thanks for the recipe! Delicious Easter cake! Moreover, if it is there on the same day, it looks more like a bun, but if it stands for a day, then in structure and taste it is a true cake! Everyone at home is delighted! Of the three recipes used to bake, yours won in all respects!

Hello! I finally decided to write what I did. It seems that I did everything according to the recipe. I took the calculation for 900 g. True, instead of a light crust, I put the middle one and the cake turned a little brown. It went up well, the top was so beautiful, even. so that the top would not crack, I anointed it with water, but at the very end it cracked, and then the crack fell into a groove. I also added ground nuts, so my cake looked like rye Borodino bread. Mom made a comment that there was no need to add nuts and sugar needed to be put in a little more. But it still tasted good. I baked on Thursday and was worried that it would become stale until Sunday, but nothing, it made it to Sunday, although it was not as soft as those cakes that I bought in the store right after baking. Then I baked two more Easter cakes according to my recipe from an old book.The recipe is similar, only eggs come with protein, a little less milk, a little more butter and a little more sugar. I also added nuts to these cakes. On May 9, they left for a visit and took one with them. It was fresher and therefore softer and sweeter. And I froze the last one so as not to dry out. They say that if a cake is baked for Easter, it turns out to be a real cake, and if it is baked on a simple day, it will look like bread or a cake. And I decided, since I baked for Easter, it means that the cakes turned out to be real and the nuts did not spoil them at all. And if someone does not like the dark color of the Easter cake, then let them eat with their eyes closed, because they are not bad to taste.

I wrap this cake in a bag and store it in the refrigerator. It stays soft and moist enough for a long time. The last time I did it with dried cherries, it turned out very sweet. Although the concept of sweet is different for everyone. To me he is already sweet.

I did it right the first time. Baked for Easter. Everything is very tasty, all the household members liked it. Thanks for the recipe.

Good day!!!
I wanted to ask, do you need to pre-soak raisins or wash them? and the excess moisture in the raisins won't affect the dough? And if you can't wash it, then how to clean the raisins? and should I do it?

Good day!!!
I wanted to ask, do you need to pre-soak raisins or wash them? and the excess moisture in the raisins won't affect the dough? And if you can't wash it, then how to clean the raisins? and should I do it?

Can I answer? Raisins must be washed and soaked, they can be in cognac or water. Then dry the raisins, you can pour them on a towel. And before you put it in the dough. roll it a little in flour so that it is evenly distributed in the dough

And I never rolled in flour it always came out

Hello everyone))) I baked it, though I hadn't cut it yet, I cooked it so that I could go to visit my mother, my stepfather had beer, my mother Easter cake))) the dome of the bread machine. My stove has a viewing window, I opened the lid a little twice so that the dome would come loose, all the same, the top remained pale, not brown. I hope it's very tasty)))

Thanks to the author for the recipe, bookmarked it. I'll bake for work, I'll treat my colleagues)))

I came from my mother, she is completely delighted with Easter cake !!! In general, the three of us sat down to drink tea and there was nothing left of the cake !!! Very tasty)))

I came from my mother, she is completely delighted with Easter cake !!! In general, the three of us sat down to drink tea and there was nothing left of the cake !!! Very tasty)))

This is the best gift for mom on Mother's Day

Yes, this is the most delicious cake that I have eaten over the past many years. It reminds me of the one that my grandmother baked in my childhood.
And I'm also happy for Begimot's mother. She raised a good son, correct in all respects. I looked at what he had in the background in the photo with Easter cake, and realized - our man !!!! And my favorite coffee, and Panasonic, like mine

Yes, this is the most delicious cake that I have eaten over the past many years. It reminds me of the one that my grandmother baked in my childhood.
And I'm also happy for Begimot's mother. She raised a good son, correct in all respects. I looked at what he had in the background in the photo with Easter cake, and realized - our man !!!! And my favorite coffee, and Panasonic, like mine

Thank you so much for the kind words))) I have a lot of household appliances at home, but the most used ones are a slow cooker and a bread maker))) I recently bought a bread maker, I had it before, but I took her mom, as I gained 16 kg)))
Now I bought a new one, I like to bake bread, now for tomorrow I set the same cake to bake at work, however, of medium size, since the maximum amount of flour is very high and supports the dome

Colleagues, I see, are also lucky

[Aprelevna,]

Elena, thanks again for the cake recipe !!
Last year I baked it in a cartoon, and this year I decided to test it in HP.
The difference is huge !! But delicious, of course, without talking!

Aprelevna, but please tell me what is the huge difference? And where do you think the cake is tastier? Thanks in advance for your reply.

[Tone4ka]

Tone4ka, the difference is that the same dough, after baking, results in a different structure,
after the multicooker, the dough is more like a cake, and in the oven there is a real airy cake structure
Delicious and that, and that. Every year my friends ask for an oven in a multicooker for them, they like the structure of the dough

If you bake in the oven, what is the process ?!
No bread maker.

Hello, I really want to bake butter cake in a slow cooker. Could you please send me a link on how to cook it.
I will be very grateful!

And I also baked it in a cartoon, only I did the batch in HP. Recipe on 1 page https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html

So no one answered me. If the oven is without hp, it turns out that without dough. Immediately knead the dough, proofing, kneading, proofing, kneading, but here already in the forms to shift ?! And the last proofing is already in the molds ?! So?!
Ay !!! Please respond. Oven tomorrow. And there are so many questions.

[Musenovna]

Musenovna, yes, that's how it turns out and the oven
True, I kneaded the dough in HP, folded everything and when it was kneaded, I took it out, put it in a basin and put it in the heat for an hour somewhere,
put it in molds, proofing for an hour and baking.
The most I did with yeast (fresh) was to dilute it in milk, add flour and sugar and let it rise with a hat,
it is about 20 minutes in a warm oven.
This year I will also bake oil, both in HP and in the oven

[Aprelevna]

Aprelevna, and how much fresh do you put?
Thank you.

This cake is my favorite. I want to bake in a cartoon, I have HB Panasonic, the shape is not round, but I want a round one. How much to bake in a cartoon, good people, tell me?

[Musenovna]

Musenovna, fresh yeast per 500g flour 20g
Ternovka, feel free to put 65 minutes + 20 minutes, check with a splinter.

Aprelevna, thank you for your answer! And do not you need to keep on heating?

[Ternovka]

Ternovka, I never keep baked goods on heating, after the signal I turn it off, open the lid, let it stand for a while and take it out,
it seems to me that the baking does not get wet this way, in any case I do this with biscuits,
I don’t remember about the cake, I baked it about 2 years ago, it was oily, delicious, but in the oven or from HP I like the structure of the cake more

Aprelevna, I listened to your opinion, which is authoritative for me, and decided to bake as before, in KhP. Do you want to take the yeast live or not? If alive, then how many, advise? Previously, baked (on page 6 conversion) for 2 tsp. dry yeast. The result was pleasing.

[Ternovka]

Ternovka, I wrote above that live yeast is 20 grams per 500 g of flour, I bake everything only on fresh.
PS: for the "authoritative opinion" of St. Petersburg, I myself am constantly learning.

Aprelevna, thanks for the timely advice on fresh yeast! I sit, reading the whole topic from the very beginning, trying to find who bakes with fresh yeast, so as not to be mistaken with the proportion, and here is your answer!

Tell me, please, for the smallest Easter cake - 300 g of flour - how much live yeast is needed?