Elena Ilyina is sure that purchased cake and homemade cake differ from each other in the same way as an artificial Christmas tree from a natural one.
Therefore, bake at home.
In our family recipe Easter cake It was not transmitted on the maternal or paternal lines, so I had to start from scratch, or rather, with 14 yolks.
That is how many of them were in the first recipe I tested.
The result did not convince me of the expediency of using such a number of them, although from the remaining proteins, to the delight of me and my son, a mountain of meringue turned out.
Every year I tried a new recipe, it was not bad, but something was missing. The pulp was not as wet and rich as it was dreamed of.
This year I understood — sour cream is needed! Yesterday I held a rehearsal — the resulting cakes were approved by all household members, including the cat.
Now I have a recipe for the Kulich, which I can pass by inheritance.
What is important:
*at all stages of working with dough, we protect it from drafts;
*Kneading dough on the working surface, do not add flour to it in excess of the amount specified in the recipe, otherwise our Easter cake will become heavy and dense;
*Eggs and sour cream must be removed from the refrigerator in advance so that they are warmed to room temperature by the time they are used.
What do you need:
- 600 g flour
- 15 g fresh yeast
- 250 g of milk
- 100 g butter
- 100 g sour cream (20% fat)
- 200 g sugar
- 1 bag of vanilla sugar
- 3 yolks
- 1/3 tsp salt
- 80 g of raisins
- 80 g hazelnuts
- 2-3 art. l vegetable oil
What to do:
Wash the raisins and soak them in tightly brewed black tea or rum.
Very tasty is the raisin, soaked in tea with bergamot.
Heat the milk to 36 degrees, add a tablespoon of sugar and dilute the yeast.
Then sift in the milk 150 g of flour, mix well with a mixer and leave to approach for 40 minutes.
Melt the butter.
Beat eggs with sugar until white, add butter, sour cream, salt and beat well again.
Pour the oil-egg mixture into the dough and mix using a mixer.
There, sift the remaining flour, mix with a tablespoon and put the dough on a work surface.
Brush your hands with vegetable oil and knead the dough without adding more flour even to the work surface.
Form a ball out of dough, put in a large bowl and leave in a warm place to come up for 2 hours, or until the dough doubles in volume.
Wash the hazelnuts, dry them in a pan and chop them in a blender.
Hands again grease with vegetable oil, knead the dough, add raisins and nuts to it and leave to fit for another 40 minutes.
Heat the oven to 180 degrees.
Then spread out the dough into forms, filling each approximately 1/3 of the height and put on a proof.
As soon as the cakes reach the top edge of the form or a little higher, put them in a preheated oven and bake for about 50 minutes.
Baking time will depend on the volume of the chosen form.
Small cakes will be baked in 15 minutes, medium for 25-30, and large for an hour.
Ready Easter cake remove from the oven, immediately wrapped in a towel and put on the barrel to cool.
In the decor of the kulino I am a minimalist.
In the end, the cake is not a wedding cake.
I just pour my Easter cakes on top of rum or lemon icing, and then I admire them, standing in the temple at the consecration: a thin wax candle — the very last touch necessary for the cake to perfect the image.
“In my family, the grandmother was the bakery chief — she knew how to bake cakes“ like in a village ”: a huge number of cakes and cheesecakes with different fillings from a huge amount of dough.
Mama rarely baked and it was a Soviet classic: Honey cake, nuts with condensed milk, biscuits in mayonnaise, tubes with marmalade.
Experiments with Bird’s Milk, as I remember, have failed.
In my opinion, baking is a real pleasure: from the smell of spices, from the snowfall of flour that is sifted into a bowl, from whipping butter and sugar from yellow to white, from turning thin ordinary-bodied proteins into white glossy peaks, from the secret life of a dough full rustles and sounds, from the warm smell of yeast dough, which is so nice to put in place and observe how it is persistently chosen back.
When I need to organize my thoughts and ideas, I bake cookies, which are cut with molds.
When I did not cope with the next technical device, I take out the waffle iron — it always submits to me.
When you need to calm down internally, bake cupcakes. Tune in for the holiday — cakes.
This kind of baking therapy turns out. ”
Elena Ilina’s recipes:
Simple in its essence, carrot cake has an elegant taste and countless variations. For this we love him.
Elena Ilyina offers her version.
This recipe was brought to me by a friend from a trip to the south of France.
She ordered a cake at every restaurant where she dined, and eventually begged for a recipe from one chef.
Chocolate cake with a male character to the women’s holiday. Brutal-looking and very delicate in taste. Dear men, usually on Sundays we are here quietly.
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