Easter cake from E. Molokhovets (1861)

Category: Festive cuisine
Easter cake from E. Molokhovets (1861)

Ingredients

Flour 500 g
Yeast 2 tsp l
Eggs 3 pcs
Oil 50 g
Sugar 100 g
Salt 1/2 tsp
Raisins
Cognac 1-2 tbsp. l.
Milk 1 glass

Cooking method

  • Take milk, yeast, half flour, dissolve the dough. When it rises, knead, putting everything else in, knead well. When the dough lags behind the dishes, put the whipped proteins and raisins, sprinkle with chopped almonds and crushed breadcrumbs, insert into the oven. After removing from the oven, sprinkle with sweet-scented sugar. Butter and yolks with sugar must be rubbed white. - original text.
  • From myself: I counted everything for 500 g of flour (the original recipe is written below), kneaded in HP, added brandy, made 2 proofings, one after kneading, the second in molds, baked at 180C until golden brown and smell. The whites are whipped until firm peaks.

Note

Original recipe:

Serve out: 5 pounds flour, 10 eggs, 1/2 pound butter, with 1/2 tbsp. yeast. A teaspoon of cinnamon or 30 grains of cordamom. 1/2 lb - 1 lb of sugar, i.e. 1-2 cups, 1 1/2 cups assorted raisins. Candied orange peel, cut into thin slices, 4 cups milk. Salt. From this proportion, a cake will come out 9-10 vershoks in diameter.

Top 45 mm, lb - 410 g Glass - 200 ml.

celfh
Manyunya ... Masha ... MARIA! Ahhhh
Tatiana Gnezdilova
SchuMakher, WHAT A BEAUTY !!! : swoon: Will there be a cut and taste after the holiday?
vera100865
Something dull in the morning, but how much milk? or no liquid at all on cognac
Antonovka
vera100865,
Maybe there are enough eggs instead of liquid?

SchuMakher,
Mash, confess !!!!!
vera100865
Quote: ShuMakher


Take milk, yeast, half flour, dissolve the dough.
From myself: I counted everything into 500 grams of flour (the original recipe is written below), kneaded in HP, added cognac, did 2 proofings, one after kneading, the second in molds, baked at 180C until golden brown and smell.
serebro
Excuse me, but how much milk do you need according to your recalculated recipe?

Glass?
celfh
Well, if the flour is reduced by four times, then reduce the milk by 4 times, that is, take 1 glass of milk -200 ml.
Man, right?
SchuMakher
celfh right!!!

Already corrected ... I wrote at night, after 5 Easter cakes, 20 eggs, Easter, 3 children
(one sick man), husband and before work, a mistake crept in. Forgive generously!
SchuMakher
Tatiana Gnezdilova aha, tomorrow night I will capture the cut
milvok
beauty and holiday !!!
SchuMakher


There will be a cut soon!
SchuMakher
🔗

THE PROMISED CUT
Tatiana Gnezdilova
Happy Easter! SchuMakherwhat a fluffy cutter !! Even from the photo it is clear that the cake is weightless and very tender. Thank you .
SchuMakher
Tatiana Gnezdilova Lush is not the right word, fragrant and stringy, and most importantly delicious !!!
Nagira
Happy Easter!

Schumacher, your cake is simply nostalgic - as if from the same 1861

And from the print on the side of the cake, I generally get bored
SchuMakher
Thank you!
Freken Bock
Maaash! And how is printing done?
serebro
Easter cake from E. Molokhovets (1861)

SchuMakher, thanks for the recipe !!!
This is my first self-baked cake.
Very aromatic. Just the way the cake should be.
SchuMakher
Freken Bock printing on a silicone mold

serebro Wow!!! Great !!!! Five plus !!!
serebro
And on the contrary, I thought that you still have an old uniform from your grandmother.
Before this Easter I was looking for disposable paper forms, but I was not lucky enough to come across them. And then you found a modern silicone, and even with such a seal, great.
SchuMakher
The form from the great-grandmother is there, but for Easter cottage cheese, the same is all in medallions. wooden ...
serebro
And here is my cake last year. I think I will bake in this one according to the same recipe.
Thank you

Easter cake from E. Molokhovets (1861)
14anna08
Masha, please tell me, out of 500 grams of flour, one cake is obtained for approximately what volume - if you can see the shape
SchuMakher
I had enough of this test for 3 Easter cakes in these forms... Bottom row 3 orange shapes
14anna08
I'll try! want fluffy and uncomplicated! Thank you.
Gouache
Masha, tell me, please - what is the structure of this cake? I have been looking for a cake recipe for a very long time with such a "fibrous" structure.
And yet, what is the volume of a glass of milk? Did you beat whites for kneading in HP?
SchuMakher
Gouache it is moderately fibrous, look at the cut. Squirrels whipped, glass 200 ml
Gouache
Masha, Thanks for the quick response!
ludok01
Masha, tell me please, I didn't really understand When the dough lags behind the dishes (is it necessary to knead it in a saucepan?), Put the whipped proteins and raisins, how to do it. This is already added to the dough after kneading the dough or for a turn. And if I knead with my hands as long as it takes. In the wise with a question. : pard: rose: on:
SchuMakher
This is the original text from the book by E. Molokhovets. I kneaded in HP. The dough must be kneaded until smooth, and then add the proteins.
ludok01
And after adding proteins, knead the dough for a long time?
SchuMakher
No, you interfere with them so that the dough becomes smooth again (but without fanaticism, in order to preserve their structure in the dough as much as possible) and put them to proof
ludok01
Thank you, I'll try a lot!
nut
I never baked cakes. So the questions are - 1- stir proteins like, with your hands, with a spoon or with an x-stove?
Are 2-forms required (I don't have them)?
3- Easter on Sunday, and when is it necessary to bake (so as not to dry out)?
ksy
Masha, I also have questions. If I understood correctly, do we knead the dough well, add proteins, put it on a proofer, then stir again? or directly into the forms and again distance. Can you knead it with a combine?
SchuMakher
It will settle, then you knead it, lay it out in the shapes and put it on the final proofing, if it is with a combine, and if on the long program "Dough", then those proofs that are enough in the cycle, so put the proteins at the last crunch, wait for the end of the program and by shape
SchuMakher
Quote: nut

I never baked cakes. So the questions are - 1- stir proteins like, with your hands, with a spoon or with an x-stove?
Are 2-forms required (I don't have them)?
3- Easter on Sunday, and when is it necessary to bake (so as not to dry out)?

1. Irish, I interfere with HP, but you can use your hands too, you won't interfere with a spoon
2. You can bake in pots, ladles, mugs, cans, etc., paper forms are also sold ... The main thing is to fill in any form by 2/3.
3. They bake, do Easter, paint eggs on Maundy Thursday, after the service at which they remember the Last Supper ...
ksy
Mash, I see you also have Panasonic HP, and the last batch is after how much approximately?
SchuMakher
I will not say for sure, but the last chat she had about 20-30 minutes before the end
ksy
Thank you!
nut
Look how it is. So you can immediately throw everything in, except for proteins, and to the "Dough" program - 2 hours 20 minutes and at the end add the whipped proteins - all right? Only the last deboning of the dough occurs in just a few seconds - will the proteins have time to intervene? Mash, how are you doing it yourself - with pens?
SchuMakher
Ir, you first make a dough, it fits, then you add everything else, except for proteins, at the very end, at the last dough you add proteins, you can put a program that immediately starts kneading (dumplings, pizza), then the dough rises, you put it in forms, and in a warm place for proofing, then bake
nut
Thank you Masha Now it became clear, I'll go see the pasochnits - maybe I'll get lucky
SchuMakher
Irisha-Oreshek specially for you, the process of mixing proteins into the dough

🔗
ludok01
SchuMakher, tell me, but there are no already intervened proteins in the photo of the test, so that you have an idea. THANK YOU!!!!
nut
Thank you, dear. Today I baked Easter in the cartoon - a complete bummer, horror Tomorrow, if I mature. then I'll try your beads
Altusya
It's in the oven now. The first time I decided to try.
How long should he stand there, at least approximately?
SchuMakher
Quote: ludok01

SchuMakher, tell me, but there are no already intervened proteins in the photo of the test, so that you have an idea. THANK YOU!!!!

what is not, that is not. It turns out a bun, a little softer than the usual white.If it is very sticky when shifting, dust the table with flour and knead a little.

Altusya I stood for 20 -25 minutes ... I can’t say exactly, but at that moment I was running around with medicines for small children, a thermometer, an inhaler, and even reading in addition You look on a stick, dry - and great, take it out, the cakes are ready!
Altusya
Already truncated. Pulled out, take out when cool?

I had an hour somewhere. But this is in my oven. For less than an hour, nothing is baked in it.

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