Puff cake according to Irina Khlebnikova's recipe

Puff cake according to Irina Khlebnikova's recipe

Category: Easter

Ingredients
For the test:
Yeast SAF-Instant	6 gr.
Sugar	70-100 gr.
Milk	200 gr.
Good quality butter	40 gr.
Vegetable oil	30 gr.
Large egg	1 PC.
Salt	0.5 tsp
Water	50 gr.
Flour / s	500 gr.
For Streisel:
Flour / s	120 g
Sugar	150 gr.
Good quality chilled butter	100 g
Additives:
Chopped candied fruits	150 gr.
Dried fruits (raisins, dried apricots) prepared, i.e. pre-soaked in alcohol with the addition of orange peel, cinnamon and nutmeg	150 gr.

Cooking method

• I have long been a fan of Irina Khlebnikova's culinary talent. Her recipes are simply beyond praise. Always 100% result. I also adore her video - short, concise, very visual. And she herself is so dear or something ... According to the terms of the forum, I must describe the preparation myself and only then attach a video. Although in the case of using Irina's recipes, it sounds like blasphemy. Since her golden hands are simply not possible to repeat. But I really want to have a recipe for this cake on our forum because it is gorgeous in the full sense of the word. Unusually easy to prepare and so delicious that it is unrealistic to stop at one piece. And I, as a fan of baking, really liked the idea of ​​shaping it with its unconventional nature, the result of which is insanely tasty, sweet, layered from the cap to the very bottom, moist cake crumb that can be crumpled and rolled into a ball or taken apart on a thread. It is so self-sufficient that you can easily not cover it with anything, since the use of a streusel turns the dome and walls of the cake into a crispy sugar crust, for which you can fight at the table)))) but we still covered it with glaze, which did not worsen the crispness at all , on the contrary, the taste became even brighter, and also allowed the Easter cake to retain its freshness longer.
• There is one more remark that I would like to draw your attention to. Oil quality. Please do not use spread, margarine or butter of dubious quality neither in the dough nor in the streusel. There was a bad experience. When cutting the finished cake, the streusel turned into a liquid slurry ((((
• So, as Irina says, let's cook already!
• You will see how Irina kneaded in the video. I baked this cake more than once, it is my favorite this year, I kneaded it in Boch, and in a bread machine, and by hand. The rhinestone dough is very wet and you can be tempted to add flour. This will make the dough coarser. Therefore, it is better to restrain yourself and knead longer. Especially difficult by hand. You need to knead until the table is clean. Boshik was not particularly pleased either. The volume is not large, the hook just scattered the dough around the edges of the bowl.
• I had to constantly stop and collect the dough again in a bun. Most of all I liked HP. Immediately put on the Basic mode. But when finished, the dough was still very sticky. Turned on the Yeast dough mode. At the end of the kneading, the dough was exactly like Irina's on the video.
• But I got ahead of myself. Let's go back to the beginning. I will talk about kneading in HP as the most successful option. So, I mixed warm water with yeast, set it aside for activation. During this time, she poured butter, melted to hot melted butter, sugar (for us sweet teeth, 90 grams is optimal - sweet enough) and salt into the bucket. Stir with a silicone spatula until sugar dissolves. Then milk (I have stewed with marigold petals) at room temperature, vegetable oil, a separately mixed egg. Mix well again. Active yeast was poured there. Then she sifted the flour. I switched on the Dough mode.If after kneading the dough is still sticky and the bowl does not remain clean, then without adding flour and without going over to proofing, start the program over. As soon as the dough has become smooth, even, matte and the bowl is completely clean, you can turn off the HP.
• 
• We dump the dough on the table, round it and put it on fermentation under the film for an hour and a half. By the way, the dough perfectly withstands overnight fermentation in the refrigerator. So you can easily do it from evening to morning.
• here is the dough after overnight fermentation and the time to warm up
• 
• back to the variant from HP
• 
• During this time, we are preparing a streusel. Add pieces of cold butter with mixed flour and sugar and chop it to crumbs. Or knead it with your hand. The crumb should not be uniform. Therefore, we do not bother, we just chop and that's it.
• 
• When the dough has risen two and a half times from the initial one, we take it out, knead it. The dough does not stick at all. Time from 1.5 to 2 hours.
• 
• Sprinkle the table A LITTLE with flour. I grease with vegetable oil. Roll out the dough into a rectangle about 8 mm thick. Length and width are arbitrary, depending on the size of the table.
• 
• Now comes the fun part.
• First, sprinkle the middle of the rectangle evenly with about a little less than half of the streusel,
• 
• then candied fruits and finally dried fruits, pre-dried.
• 
• Now we fold the edges of the rectangle to the middle, glue the edges together a little.
• 
• Irina rolled on the top with a rolling pin, and it was more convenient for me to just crush it with my hands, since the candied fruits are hard enough and broke through the dough. We crush / roll very lightly. Just to keep the layers together, not flatten the dough.
• Then again in the middle (on the glued edges) pour half of the remaining streusel, again candied fruits and again dried fruits. Next, we again wrap the edges to the center. Again we crush it with our hands or roll it with a rolling pin.
• 
• Preparing the forms. This year, I bought a little too large paper forms 154 * 112.
• 
• Therefore, I took one such form and a split form for cake with a height of 12.7 with a diameter of 16 cm. I smeared both with non-stick grease and sprinkled with flour. In the photo, the forms are wrapped in paper. It turned out to be superfluous. Next, you need to choose a measure to fill the form at about 1/3 of the height. I was guided by the paper form, as it is larger.
• 
• Now, according to the height of this measurement, we need to cut our double-folded rectangle into squares.
• 
• Now we roll the squares in layers on top of each other, pressing one against the other and winding gradually into a circle of squares. It is very difficult to photograph the process, because when I let go of the blank to take the camera, it immediately crawled apart. And I had no more hands. The video clearly shows the process. It's very easy and fun. We insert the resulting "construction" into the form.
• 
• We take on the second. We do not fill the form tight, on the contrary, let the voids remain. The squares will be spaced and completely fill the entire shape.
• 
• But now sprinkle the remaining streusel, candied and dried fruits on top and fill the voids between the squares. Then all this will give such a crust ... I think !!!! Now we crush the workpiece well with our cams,
• 
• cover and place the cake for proofing until it rises almost to the height of the mold. According to the author's prescription, 30-40 minutes. The dough has barely risen to 2/3 of the mold.
• 
• However, when I baked this cake for the second time, I increased the proofing time to one and a half hours. The dough has risen almost to the brim. I liked it more. But it depends on the strength of the yeast and the room temperature.
• Unfortunately, I did not find a photo of a distant cake (((
• Irina Khlebnikova greased the cakes before baking with a beaten egg. I didn’t do this to keep it crisp.
• We bake the cake at a temperature of 180 degrees (you can use a cold oven). When the top is browned, cover the cakes with foil and bake until tender. It took me almost an hour. The temperature inside the finished cake is 94-95 degrees, no more. Or we focus on a dry splinter in the middle of the cake. When baking, the cake will still rise above the form, which must be taken into account.
• We take out the cakes and let them acclimatize a little right on the baking sheet. Then set to cool on a wire rack.
• We take it out of the mold when it cools down completely !!!!
• I already want to gnaw the top of the cake because of the browned streusel.
• 
• Crumb report
• 

Note

The result is so amazing that it will not leave anyone indifferent. The crust is crispy throughout the cake, even flakes off the wall. I recommend any icing with the addition of lemon juice.





Irina Khlebnikova, huge huge gratitude for creative work, excellent recipes and exemplary videos. Watch and enjoy the work of the master


PYSY: Larisa-Larssevsk and her husband Sasha were fed with this cake with their own hands with love and care, they went well under the limocello))))

[Tumanchik]

Tumanchikhow beautiful and delicious! The hand itself reaches for the monitor for a piece. Already bookmarked! I will definitely bake!

[Tumanchik]

Tumanchik, a masterpiece! The roofs of your Easter cakes are right ... they demolished mine, hands are reaching for the screen !!!!

[Tumanchik]

Tumanchik, Irishkina, what a beauty, a very interesting recipe, well done, I painted everything in detail and the pictures are very cool. Easter cake decoration is generally a song, a separate topic. Really amazing Easter cake. a work of art, so it turned out in spring. I'm in line for a little piece, thanks

[Ira]

Ira, dream crumb Thank you for sharing the recipe, urgently took it to your bookmarks

[Tumanchik]

Tumanchik, Irishka! : rose: No words, everything was flooded with saliva ...: nyam: I take off my hat (y) Taste, beauty and wonderful MK! : bravo: I have never even heard of such a method, a miracle! : girl_love: I bookmark it with a commitment for myself: try to create such a miracle! : oops: Thanks! : a-kiss: You need to dig out such an interesting recipe! : mail1: Well done!

[izumka]

izumka, Ikra, kristina1, V-tina, kuzea, girls, thanks for your attention to the recipe.
This is a really gorgeous Easter cake. I am sure that it will not disappoint you.
When the taste is a little forgotten, I will repeat it in the form of a pie. To make it thinner and more tanned))))
I advise everyone and I hope that you will repeat it. Khlebnikova's recipes are very worthy.

Indescribable beauty! Thanks for the recipe, as well as for pointing out the videos of Irina Khlebnikova
Let's finish the roll, bake such a cake.

[Wiki]

Wiki, you're welcome. Very decent recipes)))

Let's finish the roll, bake such a cake.

I will wait for the report)))

And flowers, flowers planted! The beauty. There are a lot of such pastries this year. I haven't tried it yet. We need to improve. Ira, thanks)

I am reporting. I could not get

The dough fit perfectly, I screwed everything up, inserted it into the mold. Baked. High turned out. But when she began to pull out of shape, he began to fall apart. It turned out that inside, where the streusel was, was a dull goo. The cake went to these places. And the dough itself was baked. I think I got the oil, don't get it.
Now I've cut these pieces as best I could and I'm trying to make at least crackers.

But I will definitely try with a different oil.

[Wiki]

Wiki, has it cooled down? or did you pull out warm?

Has cooled down, but not completely completely, of course. But not with fervor, with the heat, I began to pull it out.
And then, already in a collapsed form, the slurry from the oil remained slurry. But only inside, which is interesting. On top, the streusel was baked into a crust, as expected.

[Wiki]

Wiki, sorry of course. I don’t know what to say. You need to take it out when it cools completely, that's for sure. Now I will draw attention to this in the recipe, but so that it is completely liquid (((Horror. I baked it three times and there was nothing like it. And why the top is baked, but the middle is not I can not understand

Only the oil is the case, nothing else. It's not the first time I've baked in my life. And before that I made a streusel, which was inside the buns. It gave a lamination to the crumb, but never remained a slurry.
Nothing wrong. I dried the crackers. I'll see tomorrow what it will taste like, if you don't like it, then sweet sausage or potato cake is our everything

Oh, how upset I was ((((just like it didn't work out for me. And the recipe is verified, and the author is reliable, and such a bummer ((((I'll go cry

What more!
Will you be upset and cry because of all the crooked ones, and even with bad oil?
I will definitely repeat it in a day or two. I have another oil, tested. I made Guy out of it, so there shouldn't be a misfire.

What more!
Will you be upset and cry because of all the crooked ones, and even with bad oil?
I will definitely repeat it in a day or two. I have another oil, tested. I made Guy out of it, so there shouldn't be a misfire.

maybe not completely baked? I already went through all the options in my head. if the oil was bad, then obviously the top would be the same

[Irishkina]

Oh, how upset I am ... the recipe is proven, and the author is reliable ... I'll go cry

Irishkina, do not cry everything as you said: the author is reliable! According to her recipes, everything works out very well (I have never had a breakdown), it seems to be a matter of oil.

[Galina]

Galina, thank you dear for stopping by to support.
I am always very upset if a person tries, goes according to the recipe and does not work. and the food is always a pity.

here it is, apparently, in the oil.

but the hat is baked
I have a stock of pastries for a week, otherwise I would have already flown the dough

Irish, I know Khlebnikova's recipes, and I baked them repeatedly, the result was always only pleasing.

and the food is always a pity.

and the products, in particular butter, are terrible, I also encountered this.

Well, the hat is something that cannot be baked - count an hour at 180 degrees. In open form. She even got tanned.
And now there is no slurry on the breadcrumbs. But inside the test, there was such an incident.
The dough itself baked well. I have a very good oven, electric.
Only the oil is the case, nothing else.

... in particular, oil, there are terrible, also faced this.

Exactly. Nothing spoils baked goods like the "wrong" butter.

[Wiki]

"wrong" oil.

after a hot shower and a glass of freshly squeezed juice, life is no longer so tragic))))
even more so when there is support!
Of course, this is bad butter, but I'll bake it again after the weekend.
and Wiki, will also repeat and everything will be

[Tumanchik]

Tumanchik, Irishkina, Ira, why cry and be upset, it's all about the oil, I also had this.

[Tumanchik]

Tumanchik, Irishkina, Ira, why cry and be upset, it's all about the oil, I also had this.

yes everything is all right! otherwise I already thought that paranoia let you down the recipe too

I'm going to cry

You can't make good girls cry





And this is from the remaining test



There were 5 buns in total.

[Wiki]

Wiki, WOW !!!! and the roof is so smooth! I never did. all the hills and hillocks !!! and what a crumb! straight wet and layered !!!
Now tell me about the garlic, how did it happen now? Can I draw attention to the oil in the recipe? what has changed from the last attempt? how to taste?

Girls, I confirm. Kulich - head dump. It is not only delicious, but also very aesthetically beautiful. I started nicking on the next 2 kg I had already collected in the sanatorium and ate the kusman by both my thick cheeks). My husband is still impressed, in my opinion. He tortured me for a long time, why with the same household appliances, Irishka and I get different results)))

[Tumanchik]

Tumanchik, Irishkina, and you Irka was worried and gathered there to cry, and people look at what cakes he baked ... well done Wiki,

I'm telling you. Everything is strictly according to the recipe, only without candied fruits, with one raisins. And with NORMAL oil.
The dough was ALSO different from yesterday's. Yesterday was some kind of greasy to the touch, but today - a very fluffy, lively yeast dough. It is straight as fluff was. Here is FORTY GRAMS OF OIL!
If it's rubbish, then forty grams is enough to ruin everything.

Well, it was not without nerves (you need to write down for yourself in the note to the recipe - WITH SURPRISES!)
But that doesn't apply to the recipe. In short, the dough came up, I formed a cake, rolled a bun, put it to proof. After 20 minutes, she turned on the oven for preheating. I looked: everything was already right, well, well, I had to put it in the oven and I saw that it was dark in the oven.It turns out there is no light!
And the dough is about to come out of the mold. While I was frantically wondering if my second stove with a gas oven in the summer kitchen was connected, I accidentally saw that the switch in the corridor was on. That is, there is light in the corridor. It turned out that the bag was knocked out, it had never happened before
She turned it on and finally put the dough in the oven. She, of course, was not warmed up to the set temperature, but it was already impossible to wait. It was about 130 degrees.
I built up the form with paper, it is not high for me. She was afraid that she would start to fall on her side. But nothing, just a little bent.
Has cooled completely in the form, only the paper has pulled out. Then she stood still on the grate to strengthen herself.

The taste is just AWESOME! Very lush and fibrous. What sweetness you need.
Thanks again!!!

Yes, the rolls are also great. Those who do not want to use Easter cake can make it with buns.
Highly recommend.

[Larissa]

Larissa, finally found !!!
it is always tastier when visiting! I do not believe that you can be worse!
a golden man has golden hearts and hands




kristina1,



Wiki, well, you will forever remember Puff

It turns out that the lights were turned off!

Well, you know how to marry a poor man ...
well and nice! does it mean all the same oil? why 40 grams? I will add it to the recipe to use the proven one.

Yes, the rolls are also great. Those who do not want to use Easter cake can make it with rolls.
Highly recommend.

I want to make it a big cake, so that the crust is bigger)))

Thank you so much dear for not giving up! And thanks for the correctness. I appreciated.

[Wiki]

Girls! : Friends: How many adventures! , but nothing to spoil the wonderful recipe (just pick the right oil)
Wiki, Well done, that still achieved an excellent result!
Tumanchik, Irishka! : rose: Look what an amusing recipe you have! : girl_dance: So you need to bake! : girl_coocking: Here we gobble up the cake (I made a cake for the wedding anniversary ..), and I will immediately try

why 40 grams?

This is me about the rate that goes into the dough. The structure of the dough today was completely different than yesterday.
Therefore, it fell apart for me: the dough is not as it should be, and even the streusel is liquid.

Thank you so much dear for not giving up!

Yes, I was worried about midnight yesterday! I think: well, why did you write that it didn't work? The man was upset how much in vain. I wanted to repeat it in a couple of days, but today I think, well, why pull, bake and rehabilitate the recipe. I had no doubts that today with another oil everything will turn out right for me.

P.S. If there really was no light, I would not even write, which again did not work out for me. And I would bake round the clock until it works
If only nobody cries

[Irishkin]

I wonder how, I also respect her recipes Pts. Thank you Irishkinthat brought us Easter cake. I'll try to make rolls.

the egg is not there before baking, but before proofing and before the streusel. I think it won't hurt

Here we will gobble up the cake (for the wedding anniversary, piled ..)

Tanya congratulations !!!! I wish you happiness and prosperity!

Wiki, Well done, that still achieved an excellent result

I completely subscribe! Just clever and hostess!

Yes, I was worried about midnight yesterday!

You are a true friend! give a paw

I respect her recipes too

thanks for stopping by! Khlebnikova's recipes are just class!

the egg is not there before baking, but before proofing and before the streusel

what's the point? will not even notice))) Streusel makes a picture. but not fundamentally, the main thing is that it was tasty!

I shove Streisel wherever I can and cannot. We love this crunch. More often I do it with brown sugar, it turns out more caramel)))

the main thing is that it was delicious!

In

More often I do it with brown sugar, it turns out more caramel)))

Well, why did you just say that ?! I have a whole pie half cut! and egg whites are fermented in Kiev))))
and I want a pie with streusel)))))

[Tumanchik]

Tumanchik, Irishkin!

Oh! I went to confirm the superiority of this cake from Irina Khlebnikova! Today he made a splash on my Easter table! How good it is that everyone on this forum now knows this excellent recipe! He's a masterpiece!

Oh! I went to confirm the superiority of this cake from Irina Khlebnikova! Today he made a splash on my Easter table! How good it is that everyone on this forum now knows this excellent recipe! He's a masterpiece!

[Irishka]

Irishka, I confirm, the cake is so tasty that it is eaten instantly! I put 100 g of sugar, for us just right I put the squares of dough into the mold, I was afraid that I would not insert the finished structure. Next time I will not lay it so tightly so that I would pour more Streusel into the voids. I got 1 paper form and a cake in a silicone form. I will still be sure to bake, everyone liked it very much!

[izumka]

izumka, my sweetheart, honey! Well, you are beautiful, your Easter cakes. mine are not so beautiful for sure!
thanks dear for trusting the recipe. they are really delicious. such a king's table is not a shame!

[Tumanchik]

Tumanchik: girl-yes: Only one drawback - very very fast food th! We will correct the quantity

[Tumanchik]

Tumanchik: girl-yes: Only one drawback - very very fast food th! We will correct the quantity

Yes, if we have pills for greed, then MORE !!!!

[izumka]

izumkahow beautiful you have turned out!

[Wiki]

Wiki, this Tumanchik I brought such a recipe here! And we suffer here, soon nothing will come in from such deliciousness.

[Tumanchik]

Tumanchik, Irishkin, such a delicious cake! I want to try baking with a pie (for some reason I didn't pay attention before Easter, I need to fill in the gap). Is it possible to take almond flour instead of regular flour when making a stresel? It seems that there was something similar in the recipe for the Easter Dove

[Marinuly]

Is it possible to take almond flour instead of regular flour when making a stresel?

Marinuly, unsubscribe, pliz, about the result! I am very interested in the idea of ​​almond flour .. Do you want to cut it in half with regular flour or completely on almond flour?

[echeva]

echeva, so I am thinking how to do it, I have never baked this, so I ask, I'm afraid to ruin it.

[Wiki]

Wiki, this Tumanchik I brought such a recipe here! And we suffer here, soon nothing will come in from such deliciousness.

Irishkin, such a delicious cake!

thanks Marisha!

Is it possible to take almond flour instead of regular flour when making a stresel?

I will not tell you dear! I practically don't know almond flour (sorry

here I am, thinking how to do it, I have never baked this, so I ask, I'm afraid to ruin it.

so why not try that? i don't think it will be bad