May Cake

Filter half of the milk, add a glass of sugar to it and stir well until the crystals completely dissolve. Then we introduce live yeast into the mixture, simply crumbling them with our hands, mix thoroughly again and leave the yeast to come up.

Melt the butter and combine with the remaining milk.

Chicken eggs are divided into whites and yolks. Pour unused sugar into the container to the yolks and whisk first at low speed and gradually gaining momentum. The mass should increase in volume by 2-3 times and lighten.

Sift wheat flour (necessarily of the highest grade) into a separate large bowl. We make a recess and pour out the milk with butter, then the yolks whipped with sugar and yeast milk at the end, also add vanilla and cognac. We begin to knead the dough. For convenience, at the first stage, you can use a whisk or fork, but when the mass thickens, we continue to knead with our hands until the dough stops sticking to your hands.

We leave the yeast dough to rest, covering the bowl with a towel and moving it closer to the heat. During maturation (3-4 hours), the dough must be kneaded twice (just lightly knead it with your hands).

While the dough is suitable, we sort out the raisins and pour it with boiling water for 10 minutes. We drain the water using a sieve. During the second filling, we pour steamed raisins.

Forms for cakes are lubricated with butter, the dough is divided into portions of half the volume of the mold and spread out. Leave for 10-15 minutes so that the cakes come up and put in the oven. Bake at a temperature of 200 C for 40-45 minutes. We check the readiness with a wooden splinter. We cool the cupcakes in the mold and only then take them out.

Whisk the proteins in a clean, dry bowl into a strong foam, gradually adding powdered sugar.

Lubricate the surface of the cakes with protein lipstick and decorate with powder.

Bon appetit!