Easter cake with ricotta and almonds

[Dough:]

Easter cake with ricotta and almonds

Category: Easter

Ingredients
Dough:
pressed yeast	15 g
wheat flour of the highest grade	100 g
milk	140 g
sugar	10 g
First dough:
dough	all
wheat flour of the highest grade	280 g
ricotta	250 g
sugar	50 g
salt	3 g
yolks	60 g (3 pcs)
Second dough:
first dough	all
wheat flour of the highest grade	80-100 g
sugar	120 g
butter	145 g
almond	50 g
raisins	150 g
vanilla essence	1 tsp
Coating:
protein	25 g
sugar	30 g
almond	20 g
almonds for decoration	10-15 pcs
Additionally:
cognac	100 g

Cooking method

• Dough:

• Grind yeast with your fingers with flour, add sugar, pour in warm milk. Mix.

• Leave to ferment at room temperature for 45 minutes.

• First dough:

• Combine all the ingredients for the first dough in the kneader bowl (add ricotta to the dough together with the whey in the jar).

• Knead for 15 minutes.

• Fermentation at a temperature of 27-28C for one hour.

• Second dough:
• Grind the almonds in a coffee grinder with sugar.

• Add almonds, ground with sugar, and 1/4 part of softened butter to the first dough, knead.

• Gradually, in small portions, add the remaining softened butter, vanilla and flour into the dough.

• Knead a very soft, silky dough. When kneading, the dough is collected in a soft ball, leaving a small mark under the mixer.

• Discard the raisins soaked in cognac on a sieve.

• Dry, roll in a little flour, add to the dough.

• Knead so that the raisins are evenly distributed in the dough.

• Leave the dough to ferment at a temperature of 27-28C degrees for an hour.

• Put the finished dough on the table, knead, divide by the number of pieces you need.

• Proofing and baking:

• Divide the dough into forms, filling them by a maximum of one third (during the proofing and baking period, the dough will increase in volume by 3-4 times). Cover the molds with foil, proofing - one hour.

• To coat, grind the almonds with sugar in a coffee grinder. Beat the whites into a stable foam, combine with ground almonds.

• Place the almond coating on the dough pieces before placing in the oven. Spread whole almonds on top.

• Bake in an oven preheated to 180C (convection 160C) degrees. Immediately after baking, pierce the cakes with a knitting needle (gently, the crumb is very soft) and cool, hanging them upside down.

• 
• 
• This recipe makes the cake very soft and sweet. The pulp is airy, moist.

Note

Here's a cake turned out when filling out the form with dough in half:


I got the idea of ​​almond coating from Galina Easter cake according to the recipe for Italian Easter colomba

Manechka, your golden hands! This is what beauty it turned out
The crumb is incomparable !!!

Just handsome !!!!

Manya ', well, beauty can be fooled, I will definitely bake.

Masterpiecerrrr!
I'm in a deep swoon!
Manechka, thank you for such work and beauty!

[Olga]

Olga, Elena Vasilisovna, NM, Hope, Trishka, 🌼Ksyusha🌻, girls, thank you very much. I would be glad if the recipe is useful to you and the result does not disappoint.

[Sonadora]

I was stunned with everyone)) Sonadora, as always, I was surprised: this is a wonderful cake!
Besides, this is the first time I've ever seen a suspended cake.

I counted. 4 hours before baking + baking. Pralna? Maaan, three Easter cakes? what sizes?
Seduced straight, liked the picture, I'll try to do it. Everything is there, except for ricotta. Even cognac.

[Inna]

Inna, Galinathanks girls. It is very pleasant that you liked the cake.

Besides, this is the first time I've ever seen a suspended Easter cake.

Inna, so, usually, the panetone is not cooled so that they do not crumple under their own weight.

I counted. 4 hours before baking + baking. Pralna? Maaan, three Easter cakes? what sizes?

Galya, yes, they take about five hours. The dough is enough for three forms d 13-14cm.

Even cognac.

This is the main ingredient! You can bake. Gal, Ricotta Bonfesto yesterday in Yes! for 75 rubles was.

Marin, I found the mascarpone can. Let it lie? Go for ricotta?

I don’t know, Gal. Doesn't the dough float on the mascarpone?

Understood, we will not take risks, we do not need it.

[Manechka]

Manechka, also very interested in the recipe!
Myakushko is just soft!
It seems that all the ingredients are almost there, so try to cook it boom.

cool, hanging upside down.

Manechka, how can this be done technically? To shove in a string bag? Something I can't figure out.

but how can this be done technically?

And the pictures are all there.

[Kalusik]

Kalusik, Thank you! I am a bastard always running around with questions, without having finished reading and without understanding to the end.
Only I don’t have such a knitting needle, and I won’t build such a structure, I won’t be able to, but can I put my booty up in a string bag?

No, you will put it in a string bag, the priest will be whole, and the head will be soft-boiled. Knitting needles to help you.

Girls, last year I cooled it over a large pan, you can over a bucket, and instead of a knitting needle, you can use a skewer or wooden skewers. I took 2 knitting needles and pierced them crosswise.

[Ritus]

Ritus, Thank you. I would be glad if you like it.

chilled over a large saucepan, you can over a bucket

I forget about this simple method, with a saucepan, and hang it between the items at hand. Then I go and watch, so that someone does not drop the cakes.

[Sonadora]

Sonadora, Manya, I baked it!
It smells stupefying! Cools down for now.

And now I will complain about my crooked hands

The dough is gorgeous.
such a dough was used for proofing. Each form contains 492 grams. Form with a diameter of 134.


This was after an hour at 27 degrees

Smeared the tops and put them in the oven


Baked for 30 minutes at 160 with convection.
When at 20 minutes I looked through the glass, the caps were rounded and at the level of the edges of the forms.
At 30 minutes I took it out of the oven, the caps were already slightly sunk down. The speck came out dry. And then I decided for the first time in my life to measure the temperature of a cake. She was 74 degrees. I put it in the oven again, after 7 minutes I opened the door, and the caps fell 2.5 centimeters down. I took the temperature to the patients right in the oven. She was already 92 degrees.
She freaked out, pulled out. Here's what happened



I tried to pierce it with a wooden skewer to hang it, I realized that I would finish them completely, the dough is the most tender. I put it on the grate on the barrels, and began to crumple right there. I put it on my feet. Let them cool down so there is no beauty anyway.
I will wait until they cool down and cut one for a sample.

I did everything strictly according to the recipe. How to understand what they didn't like and they fell
Or the shapes are big. Or overstayed. Or little flour. Or just not my day.


This is a cut. You can see how deep the hole is. Cut warm.

P.S.
Children came. They made me cut while still warm. They ate quickly and silently. Required supplement. They said to abandon all the previous recipes and bake only this one. And they don't care if the hats fall.
Easter cakes are sooooo delicious !!!

The son is eager to run to the store for ricotta. I was very impressed with the taste.

Maaan, I baked too! They cooled down, cut it, took a sample, it turned out delicious, I liked it.
Only I didn't grow up like you. And the temperature was too high, bottom and top burned out closed their eyes. I had to mask with powder.
And for some reason there were no raisins in the house, in short, I didn't find them, I stuffed the dried cherries.

People, bake! It is delicious!

[MaBa]

MaBa, Kalyusya, girls, thanks for trying.

And now I will complain about my crooked hands

Natasha, couldn't you stand?

Only I didn’t grow up like you.

Galina, at what stage did you climb badly?

I baked these cakes to order. From the first batch, the cakes rose weakly in the oven, and from the second (the same flour and yeast) they flew up in the oven. Itself did not understand: what was it?

Galina, at what stage did you climb badly?

Wo, you asked! Briskly rose in a saucepan. And when I took it out for the final cutting, it seemed to me, well ... I felt with my hands that it was possible to add some more flour, but it had to be done earlier.

And in the molds, as they grew to the edge, I stuffed them into the oven. And fsё, did not grow any more.

Natasha, but could not stand

It seems to me that the reason is yeast. The next day I baked Easter cakes according to a different recipe, which I have been baking for 8 years. Each time my Easter cakes grew 3-3.5 times, but this year they grew only 2 times. And if your recipe, Man, was new to me and I still didn’t know how the dough worked in it, then I had a lot of experience with the second recipe, but it didn’t come out. This year I baked 4 recipes, and only 2 recipes let me down with the rise, where I used the same yeast.
And the taste of your cake, Manechka, is simply gorgeous !!! Today I took out the last one hidden, it matured and became very juicy, or something. I don’t know how to convey feelings in words. The youngest son insists on baking him more. And I will definitely repeat, just take a break from baking and eating).
Thanks again for the recipe

FSE, did not grow anymore

Vooot, and I wrinkle one batch in the oven did not grow. We must try to bake this cake with dry yeast.

it seems that the reason is in yeast

It's a shame.

[Sonadora]

Sonadora, Manyash, I baked them too. Either due to the fact that I was distracted, or some other reason, but the roofs fell while baking. The dough was super simple, I really experienced pleasure when kneading these cakes, I really liked the taste, however, I did not catch the almond aroma at all) Thanks for the recipe

[Manechka]

Manechka, I set my sights on this recipe, I even bought ricotta.

Please tell me when is it better to bake: tomorrow, that is, a week before Easter, or is it better later, closer to the Holiday?

[Tanya,]

Tanya, better closer to Easter. Or freeze ready-made.

Thank you, is Thursday ... or is Saturday better?
I mean, the pastries taste better.

You can also on Thursday. I usually keep such cakes in the refrigerator.

This year I will bake mine on Saturday. I just won't have time on Thursday: I will bake a lot for my husband and family, all of them must be given on Friday

[Manechka]

Manechka, You understand, on Saturday so on Saturday)
Why in the fridge?

Tanya, I keep all the cakes in the refrigerator, packed in polyethylene. So, I think they stay fresh longer.