Easter cakes of non -free -legged with chocolate, oranges and spices

The recipe for this non-free cake includes the following ingredients: wheat flour, butter (with fat content of at least 72%), medium-sized chicken eggs (45-50 grams each), granulated sugar, amateo liqueur, raisins without bones, central strokes, bitter chocolate, orange ceda, dough-reduced test, propaganda of the dough Salt, ground cinnamon and cardamom. All products should be at room temperature. I decided to decorate the finished cakes with Italian meringue, and you can choose your decor version.

Since the dough for these non -alternate cliches is made very quickly, we immediately turn on the oven heat (170 degrees). In a separate bowl, we sift 450 grams of wheat flour of the highest grade, add 1 tablespoon of baking powder, a half of a teaspoon of ground cardamom and cinnamon, a quarter of a teaspoon of fine salt and a pinch of vanillin.

Mix everything well and preferably sift a dry mixture again.

Then I, dry 100 grams of raisins. We pour it with 100 milliliters of the Amaretto liquor (if desired, you can replace 50 milliliters of cognac, rum or brandy). If you do not want to use alcohol, you can add orange juice, for example.

Gorky chocolate (50 grams) is cut into a small cube, and we cut 100 grams of zuccations to smallest, so that they later even part over the entire volume of the dough.

Now you can proceed to the direct preparation of a non -exalted dough for Easter cakes. In a suitable bonfire, pour 350 grams of sugar and add 1 tablespoon (removed from 1 very large or 2 medium fruits) of crushed orange zest.

We rub everything with a fork, spoon or whisk to get orange sugar. Thanks to this manipulation, the orange zest will give the sugar its essential oils and the finished pastries will be even more fragrant. Then add 300 grams of soft butter (take it out of the refrigerator in a few hours).

Beat everything with a mixer at high speeds for about 4-5 minutes, until all products turn into lush cream and sugar completely dissolves. Then we enter 6 chicken eggs one at a time, whipping the mixture with a mixer at high speeds. We add each subsequent only after the previous one has completely intervened in the oil base.

The next step will be the addition of raisins soaked in the liqueur (along with the liquid) — just interfere with the egg -oil mixture.

Next, add a dry base from step 3 and interfere with quick movements.

It turns out a soft, sticky and wet dough. For a long time such a dough cannot be interfered with the future pastries do not become dense.

At the end, add cubes of centers and chopped chocolate to the dough.

Mix so that the additives are evenly distributed according to the test — you can mold the cakes.

I decided to make 4 small Easter cakes. In this case, I use tin cans from under the stew (those weighing 525 grams). I missed the bottom and walls of clean and dry cans with vegetable oil — paper sticks better to it and does not deform. We lay the parchment mugs at the bottom, and along the walls we put long cuts of paper, above the level of the cans. Thus, the Easter cakes then not just do not stick to the forms, but easily jump out of them — just turn the tin turn over. We lay out the dough — I have 4 parts of 450 grams each. It is important to divide the dough in portions so that in each form there is the same amount. To do this, I always use kitchen weights. This technique allows the workpieces at the same time bake.

We bake cakes without yeast at 170 degrees for about an hour. Check for readiness with a wooden skewer or toothpick — bake baking in the highest place. If the beam comes out dry, Easter cakes are ready.

Let them stand in banks for 5 minutes, after which we carefully take them out directly with paper. We remove parchment paper from the walls and bottom of the baking — these are the handsome men. Let it stand and cool down, and we will prepare the decoration.

This time I decided to decorate the festive baking caps of Italian meringue for 2 proteins, pieces of centers and colored confectionery sprinkling. You choose the jewelry to your liking.

Irishka, I do not cease to thank you for such wonderful Easter orders! Thank you very much and wait for the reports if you decide to repeat.

Well, according to tradition, the incision. These non -alternate cakes are very fragrant, delicate and tasty. Undoubtedly, fluffy cupcakes are reminiscent of the texture, but you do not need to mess with yeast dough for a long time. Prepare for health, friends!