Easter cake with boiled condensed milk, chocolate and peanut in the oven

To prepare this delicious Easter Easter cake, we need the following ingredients: wheat flour, milk, butter, sugar, chicken eggs, boiled condensed milk, bitter chocolate, peanuts, high -speed yeast and salt.

We will engage in yeast test. We take the dishes suitable in volume (I use the duty from the kitchen combine) and sift wheat flour (450 grams) into it. You need to sift flour not only to get rid of possible garbage, but also for its loosening. Add 100 grams of sugar, 5 grams of yeast and half a teaspoon of salt.

So that bulk products are evenly distributed throughout the volume of the mixture, mix. After that, add 150 milliliters of milk and two eggs. Milk should be warm, but not higher than 40 degrees so that the yeast does not die. Eggs are preferably at room temperature.

Breaking a yeast dough for such cakes can be carried out both using electrodivates (kitchen combine, a bread machine, a mixer with crooks), and hands. Of course, the first option in this case is preferable. Mix the products so that the flour absorbs moisture. Then, a little (1-2 teaspoon) add a soft butter (100 grams), carefully interfering it in the dough. At first it will seem that before the oil is applied, the dough is dense, but in the process of kneading it will become softer and moist.

My kitchen combine copes with this task in 10-12 minutes at the second speed of four possible. The yeast dough for such a layout of the products is very tender, soft, completely a little sticky. It is clear that the amount of wheat flour can differ slightly from what is indicated in the recipe (in the larger or smaller direction). It depends on her humidity. Walk the dough. We cover the dishes with a light kitchen towel or tighten with cling film. We leave in a warm place without drafts for 1 hour.

After 60 minutes, the yeast dough for future cakes should increase in the amount of approximately twice.

We multiply it, again give the form of the kolobok and repeat the fermentation in the warmth for another hour.

During this time, the bun will grow even more than the first time — three times for sure.

Divide the dough into 14 identical parts and roll each into the ball. If necessary, slightly fading the hands and blanks of flour (in the ingredients it did not indicate its number, but 2 tablespoons are enough) so that the dough does not stick. We give a rest for 10 minutes under a towel so that the balls become more supple and elastic.

For chocolate filling, pour 2 tablespoons of milk into a bowl, add 1 tablespoon of sugar. We smake in any convenient way (I like it more in the microwave) so that the sugar disappears completely, and the syrup is decent hot. We break 50 grams of bitter chocolate directly into the bowl and mix everything well.

If it is difficult to interfere with a spoon, you can make it a submersible blender. The result is completely homogeneous, glossy chocolate mass. Tip: If you do not like bitter chocolate, take the same amount of milk, but in this case, do not add sugar.

We proceed to the molding of future Easter cakes. I will have two rather large ones. We roll each ball of the dough with a rolling pin into a cake, which should be 4 centimeters in diameter less than a diameter of the baking dish. We leave the two tortillas untouched, and the other 12 we spread with fillings. That is, we apply melted chocolate to six tortillas, and on the other six — a boiled condensed milk (200 grams) with peanuts (60 grams). Only from the edge leave the dough without filling, otherwise then all the hands, blanks and shapes for baking will be in chocolate and condensed milk. Tip: so that the dense condensed milk becomes more supple, warm it a little in the microwave. I previously dried the peanuts in a dry pan and cooled.

We form future cakes: we put six tortillas (three with each filling) on ​​each other, alternating layers. Cover the seventh tortilla, which was not lubricated. The edges do not need to be fastened. Similarly, we form the second workpiece.

For baking, I use two identical detachable forms for cakes, eleven centimeters high and diameter — thirteen. For the experiment, this time I decided not to lift one form in order to check whether yeast dough sticks strongly to it. Just slightly sprinkled the walls and the bottom with vegetable oil (special sprayers are great for this, I recommend). The second from the inside was lined with quality parchment. Do not make high walls of paper, otherwise it will not work to carefully place the blanks in the shape. We put the future Easter cakes, cover so that they do not be blurred, and let us distance in a warm place for about 45-50 minutes.

As you can see, during this time the dough has grown well and increased approximately by half.

We bake the cakes in the oven, pre -warmed to 170 degrees, in the upper and lower mode without convection for about 50 minutes. You can determine the readiness of baking only visually (tanned cap), since a wooden skewer comes out of the dough in chocolate and condensed milk. Well, I think, for your oven (I have an electric one) so much time is enough.

Ready Easter cakes will rest in the forms of 10-15 minutes, after which they will need to be carefully obtained. Regarding the experiment: the dough to the walls and the bottom is practically not stuck. A little sticking was in those places where the walls were in contact with the filling. Completely cool the cakes and decorate what you like best.

On Easter cakes I have hats from the glaze on the gelatin. You will find a detailed recipe here on the site. In view of the composition of the baking (chocolate, boiled condensed milk, peanuts), I chose pieces of Batonchik Snickers and chopped fried peanuts with decoration. Carefully cut such cakes only the next day after baking, since in the freshest form the filling is spread through the test. Of course, I made a cut on the day of baking … Happy Easter, friends — prepare for health and pleasant to you appetite!