Cupcake Stolichny with raisins

Cupcake “Stolichny” with raisins

A fragrant, sweet cupcake with raisins called “Stolichny”. Easy to make, and most importantly, very tasty. The cake comes out simply beautiful, with a tender crumbly crumb and a crispy crust. By the way, the cupcake can be stored for a long time, but I’m sure it literally won’t stay with you for long, especially if there are gourmands in the house. The cupcake is really quite delicious - be sure to bake it.

Wash the raisins thoroughly in running water and dry with a cardboard towel. Pour the prepared raisins with cognac or rum, mix and leave for 2-3 hours.

Mix flour with baking powder, a pinch of salt, sift through a sieve and whisk dry ingredients.

In another bowl, beat soft butter (room temperature) with sugar and vanilla sugar until light, about 2-3 minutes.

Add one egg at a time and beat with a mixer after each addition until they come together.

Drain excess liquid from raisins. Add lemon zest and flour to the raisins and mix well.

Add prepared raisins with lemon zest to the dough and mix.

Add dry ingredients evenly, in portions.

Mix gently until smooth.

Grease a rectangular baking dish (mine size is 20x10x7 cm) with butter, sprinkle with flour or line with baking paper. Pour the dough into the mold and spread it moderately over the entire surface.

Using a wet knife, create a deep cut along the entire dough, all the way to the bottom (to form a corresponding crack in the cake).

Bake the raisin cake in an oven preheated to 160°C for about 80-100 minutes. Check the readiness of the cake with a toothpick inserted into the center - one should be dry.

After baking, let the cake cool for 10 minutes. Then remove from the mold, remove the baking paper and let it cool completely at room temperature.

Then wrap the cooled Stolichny cake in cling film and leave for 6-8 hours. A mature cake will not crumble.

If desired, sprinkle the raisin cupcake with sweet powder.

“Stolichny” cake with raisins is ready. Bon appetit and successful baking for you!

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Cupcake Capital

Thursday, September 29, 2016

The capital cake is, one might say, a classic of Russian cooking. This fragrant and home-like pastry can still be purchased in almost any pastry shop, but we will prepare it without the help of others. A corresponding crack under a layer of sweet powder, lots and lots of sweet raisins, a flexible crumb and a crispy compacted crust... That Stolichny cake, but with your own hands and without any problems.

I must say that this recipe is actually similar to GOST technology. True, I also added cognac and lemon zest for flavor (I highly recommend not using these additives, you won’t regret it). Instead of baking soda, we will use baking powder for the dough (not enough of it). We take butter of the highest quality, in other words, with a fat content of at least 82%.

Ingredients:

Making a dish step by step:

The recipe for the Stolichny cake includes the following ingredients: premium wheat flour, high-quality butter, sweet sand, raisins (light or black, but mostly seedless), chicken eggs (140 grams - this is approximately 3 eggs smaller than average), lemon zest , cognac (can be replaced with rum, brandy or not used at all), vanillin or 1 teaspoon of vanilla sugar, salt, also baking powder (read how to easily create it at home, here).

First, prepare the dry mixture. To do this, in a separate bowl, mix wheat flour, a pinch of small salt and baking powder. Sift everything through a sieve to eliminate lumps and additionally saturate the mixture with air.

In another bowl we put soft butter, sugar and vanillin (take it out of the refrigerator a few hours before and let it lie on the table at room temperature).

Beat everything with a mixer or whisk until the sugar is completely dissolved and the butter turns white and becomes fluffy (if you can say so about butter). For example, with a mixer at high speed you need to beat for at least 5 minutes, and with a whisk – even more. Then, in parts (ideally in just three steps), add chicken eggs to the butter, beating at high speed. With the outermost egg, add crushed lemon zest (grate it from the lemon on a small grater), if you want to add it.

When the mixture becomes completely homogeneous, you can add raisins. It must be prepared in advance - be sure to wash the raisins and dry them well with a napkin or cardboard towel. After this, pour in cognac or other fragrant alcohol, but this is optional. Let the raisins absorb the drink - just leave it for a couple of hours (that’s why we prepare the raisins in advance). You can completely cover the raisins with alcohol in the evening, put them in the refrigerator, and bake the cake the next day.

Stir the raisins into the oil base with a spoon or spatula. After this, add the dry mixture in parts (in 3-4 steps) from step 2. Also stir in the flour with a spatula or a tablespoon.

In almost 10-15 movements you will get a homogeneous cake dough interspersed with raisins. There is no need to stir for very long - as soon as all the flour is moistened, the dough is ready.

We take a baking dish of suitable size (I have a disposable form, with a capacity of 1 liter), grease it with soft butter (half a teaspoon is completely enough - I did not indicate it in the ingredients) and sprinkle with wheat flour (shake off the excess). Transfer the dough and level it with a spoon or spatula.

Now we make a deep cut (with a spatula or a rounded knife) along the entire length of the dough to the very bottom - to form this most appropriate crack for us. Absolutely, I believe that this step can be neglected.

Bake the Stolichny cake in a preheated oven at medium level for 20 minutes at 200 degrees. Later we reduce the temperature to 180 degrees and bake for about 40-45 minutes. We check readiness with a wooden skewer or a toothpick, which should come out of the dough completely dry. Let the baked goods cool, then sprinkle the surface with sweet powder (through a sieve).

Do you agree that the most delicious dishes are obtained from the most common recipes? The Capital cupcake is an obvious confirmation of this. I’ve probably written a lot, but the production itself happens even faster, believe me. Bon appetit, my dear delicacies! By the way, there is a worldview that, according to GOST, Stolichny cake can be stored for up to 30 days. Will you check?

Cupcake "Capital"

Gorgeous crumbly cupcake with a huge amount of fragrant raisins.

Ingredients:

• 170 g sugar
• 170 g butter
• 170 g dark raisins
• 3 testicles
• 250 g flour
• 1 tsp vanilla sugar
• 1 ⁄₂ tsp baking powder
• a pinch of salt
• sweet powder for sprinkling

The Stolichny cake was widely sold in Russian times and was very popular. This cupcake recipe is in accordance with GOST, so you can safely prepare it. To make a cake, be sure to use good quality butter, and take dark-colored raisins with a rich flavor and without seeds.

Manufacturing:

Wash the raisins well in warm water and dry them in a napkin.

Beat soft butter, sugar and vanilla sugar well (you can warm the butter a little in the microwave beforehand, but do not melt it).

Add eggs, salt, beat well.

Add raisins, beat.

Sift the flour ahead of time.
Add baking powder and most of the flour, beat with a mixer.

Add the rest of the flour, mix with a spoon (the dough comes out very thick).

Grease the mold well with butter (I used a 24x10 cm mold).
Pour in the dough and smooth the surface well with a spoon.

Moisten the handle of a spoon with water, create a deep furrow in the center of the dough (this is necessary so that the cake bursts more evenly in the planned place).
Place in an oven preheated to 170 degrees. Bake for 50-60 minutes or until fully cooked.

Be sure to check with a toothpick for doneness in the central part, bake longer if necessary.
The finished cake comes out quite black on the outside and has a corresponding longitudinal crack.

Cool the cake completely on a wire rack and sprinkle with sweet powder.
This is the inside of the Stolichny cupcake.

Cupcake “Capital” according to GOST

Almost all of us have loved Soviet pastries since our youth. It is familiar to almost all people, and is often sold in stores. Some recipes can be repeated at home. For example, like this affordable option.

Manufacturing Description:

Ingredients:

• Flour – 250 G
• Butter – 170 G
• Raisins – 170 G
• Sugar – 170 G
• Egg – 3 pieces
• Vanilla sugar - 1 teaspoon
• Baking powder - 0.5 teaspoons
• Salt - 1 pinch
• Sweet powder - To taste

Number of servings: 4-6

How to prepare “Captain “Capital” according to GOST”

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Now I decided to try baking, although I replaced the raisins with candied oranges, because I don’t really like raisins, we’ll see how it turns out)

The recipe is wonderful! It turns out just like in childhood) my husband is a fan of this cupcake produced by bakery 22, so it says that according to your recipe it turns out even tastier. Thanks a lot!

This is not the first time I’ve made it... I add a couple more spoons of sour cream... it makes it softer. Now I want to add condensed milk to the dough.

The raisins need to be washed, dried on a napkin, and added at the very end to the dough, and not in the middle.

My daughter treated me to it yesterday. It’s very tasty and authentic (I lived in the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia). I remember the taste :))! I’ll bake it myself. Thank you!

It turned out very tasty, I will bake it more than once, thank you

This is not the first time I’ve baked. I really like it! Thanks for the recipe!