Family recipe cake

Category: Special bread
Family recipe cake

Ingredients

Dough:
Dry yeast 0.25 cups
Sugar 0.25 cups
Flour 0.25 cups
milk 250 ml
Custard mass:
Yolks 5 pieces.
Sugar 250 g
Flour 1.5 cups
Honey 2 table. spoons (full)
Milk 500 ml
Excipients:
Flour about 7.5 glasses
Proteins (whipped well) 2.5 pcs.
Butter 125 g
Salt 0.5 teaspoon
Ground cloves 1 teaspoon
Ground cinnamon 1 teaspoon
Vanilla sugar 1 pack
Zest with lemons 2 pcs.
Raisins 1 glass
Walnuts 1 glass
Vegetable oil 0.5 cups

Cooking method

  • This recipe is 50 years old. As far as I can remember (and I am 58 years old), my mother baked these cakes. Mom's recipe, she took a long time to find the ingredients. Now I bake them, and my daughter will bake them. I have never eaten tastier cakes!
  • Cooking dough:
  • 0.25 cups dry yeast (if any - SAF-moment) Glass 250 ml
  • 0.25 cups sugar
  • 0.25 cups flour
  • Dilute all this with 250 ml of warm milk.
  • Let it wander for about 1 hour.
  • During this time, we prepare the custard mass:
  • 5 yolks,
  • 250 g sugar (1.25 cups)
  • 1.5 cups flour
  • 2 tablespoons (full to full) melted honey
  • Beat the yolks until white with sugar, stir in honey, flour and then brew boiling milk (pour and stir quickly 0.5 liters of boiling milk).
  • This procedure can be done in a combine, with a mixer - mix honey, flour and milk at low speed.
  • Cool until warm.
  • Then combine the dough and the custard mass in a large bowl (7-8 liters) and leave to ferment until the total mass rises 2 times. Then add about 7.5 cups flour (only be careful here! flour can be different - it is better to pour 6 glasses at once, and then add slowly - so that there is not a tough dough!), 2.5 well-beaten egg white, 125 g melted butter, 0.5 teaspoon salt, 2 teaspoons ground cloves + cinnamon, zest with 2 lemons, raisins, nuts, vanilla sugar (or vanillin). Knead everything well! (at this stage - already with your hands, not a single combine will fit!). After about 1 hour, knead again by adding 0.5 cups of vegetable oil! Knead until the dough begins to lag behind the walls of the container. After another hour, knead and put them in forms with baking paper (you can buy paper forms - we don't line them with paper!). I use large cans from green peas, but you can bake even in small pots, the main thing is that the handles are metal so that they do not melt. The paper should be 10 centimeters higher than the can. Put 1/3 of the volume into the molds, cover with a towel on top and let it stand for 40-50 minutes. I bake at 210 *. We check the readiness with a bamboo barbecue stick - if the dough does not stick to the stick, it is dry, then it is ready. If the dough sticks, and the tops are already ruddy, cover the forms on top with wet paper and bake further - I just take white paper for the printer, the urine is good under the tap and close the cakes on top. And in childhood distant, I remember - soaked the newspapers and covered. We take out the cakes hot from the forms, put on a towel, a jar of Easter cake spread on the table on its side, pull on the paper and they come out. So we cool them - lying on their side, covering them with another towel on top, otherwise they will break or bend.
  • Next is the glaze recipe. For this number of Easter cakes, we make a glaze from 2.5 proteins remaining from the dough (if there is not enough, you can always add!). Basically, this is icing.
  • For 1 protein we take 125 g of powdered sugar, 1/4 teaspoon of citric acid (if you put less, it will be too sugary and sweet), vanillin - on the tip of a knife.
  • Beat the protein with lemon and vanilla until well thickened, then stir in the icing sugar and beat at low speed for 1 - 2 minutes.This glaze will not peel off. You can spread the cake on top with a silicone brush, you can just dip the cake with your head. We dry the night. For decorations on the kulich, I took 2 more proteins (+ citric acid + vanillin) and 320 g of powdered sugar. Whipped in the same sequence as the glaze. Painted with dry food paints "Ukrasa", diluted with water to gruel.
  • Here are a couple more photos:
  • Family recipe cakeFamily recipe cake


vernisag
Lyuba, the beauty is what I have no doubt that it is delicious, but also very beautiful!
Prus - 2
Irochka , Thank you! The recipe only seems to be great, in fact, everything is simple. And due to honey and dough brewing, Easter cakes do not stale for a very, very long time! Try to make it for the Memorial - very tasty!
celfh
How much is done and with what love
Prus - 2
Tanya, dear! Thank you! I did a lot, everyone in the photo will not fit - I made 10 lambs alone! But these are all pleasant chores. Happy Easter!
fronya40
Lyubasha !! Happy upcoming bright holiday! May the Lord save us and be with us!
You have such beautiful pasochki !!!! and the roses hit me on the spot. how to make them?
I also baked on choux pastry! how i love this process :-)
Prus - 2
Tanya, hello, dear!
Thank you for the praise! We make roses easily - firstly, we make Romin icing - proportion: 1 cold protein (35 g) + 1/4 teaspoon citric acid + vanillin on the tip of a knife - beat everything until very strong foam. Then I add 125 g of powdered sugar there and knead with a spoon, and then beat with a mixer at low speed for 1 minute - rather, I mix well. This is for a lamb and a white base on Easter cakes. I apply all this with a silicone brush. And in order to work with the attachments, I add 2 more tablespoons with the top of powdered sugar to this mass (I mix it again with a spoon) and beat with a mixer for 1-2 minutes. And then I drip paint and take the attachments. Roses twist easily and do not fall off. Secondly, what kind of roses are you interested in? There I have real roses on my little beads (with a Rose attachment), and on a large cob of roses stylized roses - these I made with a "Star" for 5 teeth. But it turned out - I liked the way the bouquet stands. And it has dried up since 2 o'clock in the afternoon this business is excellent, you can take it to church. Come on, honey, wind the flowers!
fronya40
Roses on beads, pink. What did you wind them from?
I have already gone to church, dedicated without roses :-) but I want to do more on Monday, to work for myself and my daughter. I baked 8 pieces, but that's not enough :-)
Prus - 2
Tanya, I wrote - from thick icing. And did it with an asterisk for 5 teeth. And here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44307.0 Luda-Huska vidio laid out how to make them. And I also wound simple roses from icing, and everything dried up perfectly. And 8 pieces, of course not enough! try to make more according to my recipe, 100500% what you like! All the same - you still need to bake for the Seeing off
fronya40
ANYONE, is yeast not much ???? 0.25 cups ??? I put 100 grams of pressed, well, or a pack of 11 grams of dry on this amount. and this is 50 grams or what?
CurlySue
Beauty!
And I liked the recipe!
But this year I will not master it. Right now, that's just the meat-eating ones.
I'll bookmark your recipe.
sir
Lyubushka, Christ is Risen! Thank you so much for such a wonderful presentation of the recipe! Easter cakes are gorgeous, no doubt delicious. Oh, if only this recipe a little earlier. We postpone until 2015
Babushka
Lyuba, Easter cake is very beautiful!
Christ is Risen!
Prus - 2
CurlySue, Len, thanks! Bake for the Memorial - Mega-delicious cakes!
fronya40, Tanyush, yeast just right! The dough wanders for a very long time, there is a whole mountain of fillers - in order to raise it all, you need so much yeast. When I baked for the first time, I also doubted the amount of dorzhzhey, and then I never regretted that I put it according to the recipe. There is no smell and taste!
sir, expensive! Truly Risen! Thanks for the praise! Bake - you will not regret it!
Babushka, Tanya, dear! Truly Risen! Thanks, sunshine!
AlenaT
I liked the recipe very much!
I will definitely try, because you can bake cakes for another 40 days!))
Lyuba, happy holiday and good luck!)))
Prus - 2
Alyona,: rose: thanks for rating! Exactly - you won't regret it! The dough is very tasty and light. And the aroma is worth it! Even stronger than gingerbread!
Elena Tim
Oh, Lyubochka, I saw them yesterday, admired them, but I just had no time to sit down and write. Just masterpieces, not Easter cakes! Send it straight to the exhibition, honestly. Very very beautiful!!!
Elya_lug
Prus - 2, Love, what an unusual recipe! I'll take note of next year.And the decoration is very beautiful !!!!!!!
Prus - 2
Lenochka , I'm glad you like it. But it's visual. And when you bake it, it's amazingly delicious! Hope you can bring them to life!
Elya, Thank you! My mom created the recipe herself, very, very many years ago! It's actually delicious! I would be glad if you bake!
Lyuba 1955
Lyubanechka, you have golden hands, that houses, that pasochka - just a feast for the eyes! And the recipe will have to try Thanks
Prus - 2
Lyubashenka , expensive!
I'm glad that I liked the pasochki visually! You want to taste the right recipe - they are incredibly tasty! And making them is not at all difficult.
Marysya27
Lyubushka, how beautiful I will be studying Very interesting recipe Just bewitched
Happy Dnyushechka !!! New beauty in the creative workshop and welcome assistants)) Strength and inspiration

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