Whoever invented the recipe of capital cake, are obliged to this person of the sweet tooth by the best moments of the life. The dense brown crust which is densely strewed with icing sugar it is delightful gentle and fragrant pulp, generously put raisin, and all this is available almost in each shop. But sometimes there is a wish to imagine himself same ingenious as the inventor of this delicacy, and to bake capital cake of the house.
It is required to you
- 450 g of flour;
- 340 g of a desi;
- 4 eggs
- 2 vitelluses;
- 340 g of sugar;
- 3 tablespoons of cognac;
- 340 g of black raisin without stones;
- 5 tsps of a baking powder;
- citric acid;
Instruction
1. Warm up oil and eggs to room temperature (bring oil to consistence of sour cream). Shake up oil within five-six minutes, add 340 g of sugar and shake up ten more minutes (use a nimbus or a wooden scapula for beating). Break four eggs in other capacity, add two yolks, three tablespoons of cognac and a pinch of salt, shake up everything a nimbus or a fork.
2. Add to the shaken-up oil with sugar on a spoon of egg and cognac mix and shake up ten minutes, watching that each spoon of mix completely connected to oil before addition of following. At the end of process sugar has to be dissolved completely.
3. Add a half of a teaspoon of baking powder to 400 g of flour, sift flour through a sieve one-two times. Add flour on one tablespoon to oil and egg mix, accurately kneading every time. Dough has to increase in volume and to become air and homogeneous.
4. Wash raisin with carefully warm water, fill in it with boiled water for five minutes, you watch that it not размок to full softness. Then drain water, slightly dry and mix from 50 g of flour. Add raisin and a pinch of citric acid to dough and it is accurate, carefully mix.
5. Grease baking pans with a desi and powder with flour, spread out in them dough, a sharp knife make a longitudinal notch. Warm an oven to 170 °C, put forms in an oven and bake within 55-60 minutes (the crust has to become evenly dark brown color).
6. Take out cakes from an oven and leave to cool down, without taking them from forms. That cakes didn't stick to hot edges right after they are taken out from an oven, half pull out them and return back. Lay out completely cooled down cakes on a board or a dish, smooth out a knife slightly burned places and the burned highlights, powder with icing sugar.