Air cake with candied fruit – step by step recipe with photo
Form size: 26 cm, form height 7 cm.
All dough ingredients should be at room temperature.
1 Pour warm milk into a bowl, add sugar, yeast (if you cook from pressed ones, take 3 times more), stir, cover with a napkin and leave for 10-15 minutes to activate the yeast.
2 In a bowl for kneading the dough, mix the egg and one protein (the yolk will be needed to grease the pie before baking), salt, sour cream, vanilla sugar.
3 Add the yeast mixture and, if desired, cognac (rum, 1 tablespoon), mix.
Do not be afraid to add cognac, while baking, alcohol disappears while the aroma remains, taste and pastries stay fresh longer.
4 Add flour (until 450 g.), do not add all the flour at once as indicated in the recipe, it may take a little less or more flour, depending on the quality of the flour and its moisture content and the size of the egg.
Knead the dough.
5 Then add soft butter and knead the dough for about 5-7 minutes more.
6 Add a little vegetable oil (1 tbsp.) And collect the dough into a ball, the dough is soft, smooth and elastic. Cover the bowl with the dough with plastic wrap and leave warm for 1.5 hours to rise.
7 The dough will increase, be airy and porous.
8 We spread the dough, punch down, cover with a napkin, leave for 10 minutes.
9 Sprinkle the table and dough with flour, roll out a layer 4-5 mm thick, giving the shape of a rectangle.
Lubricate the dough with soft butter, in a thin layer, not reaching the edge of 2-3 cm. Leave it clean, then to fasten the roll.
Sprinkle candied fruits evenly on top (if the candied fruits are dry, soak them in water, cognac or orange juice, for about 30 minutes, until soft).
10 Roll into a roll, cut in the middle, not reaching the top edge, fold into a pigtail.
11 We turn the pigtail, hide the ends and get a beautiful cake.
12 Line the bottom and sides of the mold (mold size: 26 cm, mold height 7 cm) with baking parchment.
Lay out the pie. Cover with clingfilm and let rise for about 40 minutes to allow the cake to expand well.
13 For ruddy, mix 1 yolk, which we left and 1 tsp. milk and gently grease the cake.
We bake in a preheated oven at a temperature of 180 degrees for 40-50 minutes until golden brown.
Consider the characteristics of your oven.
We check the readiness of the cake with a wooden skewer, it will come out dry and clean.
14 Lubricate the hot cake with sugar syrup (pour sugar, vanilla sugar with hot water and stir until the sugar dissolves), you cannot grease the cooled cake with syrup, otherwise it will be wet and heavy.
Sugar cake will add shine, extra sweetness and juiciness to the cake.
Place the finished cake on a wire rack and leave to cool completely.
15 A very soft, delicate and unusually fragrant cake with candied fruit is ready! Bon appetit!
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