Cooking description:
For all housewives who like to bake Easter cakes, I offer my own recipe for a festive treat. The cake turns out to be fragrant, tasty and absolutely not crumble. Who is interested in my recipe, I share all the secrets.
Purpose: At the festive table / Easter
Main Ingredient: Flour / Eggs
Dish: Baking
Ingredients:
- Wheat flour - 180 Grams
- Chicken eggs - 2 Pieces
- Sugar - 100 Grams
- Butter - 80 Grams
- Sour cream - 100 Grams
- Baking powder - 7 Grams
- Vanillin - 2 Grams
Servings: 2
How to cook "Easter cake that does not crumble"
Prepare your ingredients.
Pour sugar into a deep bowl, add soft butter at room temperature. Rub with a whisk or use a mixer.
Add eggs one at a time and stir with a whisk.
Add sour cream and stir.
Add baking powder and stir again.
Add the sifted flour.
Stir the dough, the consistency should be like thick sour cream.
Divide the dough into any suitable molds, half full. I used 400 gram molds - it turns out 2 medium Easter cakes.
Bake the cakes in an oven preheated to 180 degrees for 30-35 minutes.
Remove the slightly cooled cakes from the mold, let stand on the table for another 10-15 minutes.
Decorate ready-made cakes with any icing and colored powder. When cut, the cake does not crumble and perfectly retains its shape, while remaining soft. Enjoy your meal!