Raisin Cake

Raisin Cake

A wonderful cake with raisins and butter cream will surpass any dessert even on a festive table. You have never tried such a delicious cake, be sure to prepare it according to our recipe, you will be enchanted!

Ingredients

Shortbreads with raisins for the cake:

• 250 g raisins
• 200 g flour
• 180 ml milk
• 150 g coffee sugar
• 2 testicles
• 2 tsp soda (slaked with vinegar)
• 1 g vanillin (1/5 tsp)

Sour cream for cake with raisins:

• 800 g sour cream 20%
• 180 g butter
• 150 g sweet powder
• 10 g vanilla sugar

+ 70 ml of liqueur (preferably Amaretto), cognac, rum or whiskey for soaking the cakes

+ 50 grams of dark chocolate for decorating the finished cake

Recipe for making a dish at home

1. Separate the whites from the yolks and put them in the refrigerator; leave the yolks and milk at room temperature. Sift the flour through a sieve together with vanilla and stir. Place the raisins in a separate bowl, add hot water and leave for 10-15 minutes. Then you will need to drain the boiling water and dry the raisins with a napkin or cardboard towel.
2. Preheat the oven to 200C, line a baking pan with parchment paper or grease with a piece of butter and sprinkle with flour. Combine the yolks in a bowl and beat with a mixer for 1-2 minutes at high speed. Add sugar evenly to the yolks and beat for another 2-3 minutes until a light and fluffy mass forms.
3. In a separate bowl, beat the whites with a pinch of salt until stiff peaks form (be sure to use a clean mixer, otherwise the whites will not beat). Mix the white cream into the yolk cream, stir with a spatula until smooth.
4. Grind the steamed and dried raisins using a blender or meat grinder to a puree mixture, pour in the milk and stir. Pour the raisin mixture into the beaten eggs with sugar and mix. Mix the sifted flour with vanilla, knead into a homogeneous dough. Quench the baking soda with vinegar, add it to the dough and stir quickly. Pour the third part of the dough into the mold and send it to the preheated oven.
5. Bake the raisin cake crust for 15-17 minutes until done. Then take out the mold, take out the shortbread and place it on the grid. Pour half of the remaining dough into the mold and place in the oven to bake until done. Then transfer the biscuit onto a grid, leave it to cool and bake a cord from the remaining dough.
6. Soak the finished shortcakes in liqueur/rum/cognac/whisky and leave for half an hour to an hour at room temperature. Remove the butter from the refrigerator and leave for half an hour until it melts. Then beat it with a mixer, adding sweet powder and vanilla sugar in a narrow stream.
7. Beat the buttercream until the sugar is completely dissolved and the mixture is fluffy. Without ceasing to beat, add sour cream one spoon at a time and combine until smooth and creamy. Place the raisin cake on a flat dish, brush with cream, cover with the second cake layer, coat with cream and place the outermost cake. Cover the surface and sides of the cake with the remaining cream and place in the refrigerator.
8. The raisin cake should sit in the refrigerator for at least 4 hours. After the designated time, grate the dark chocolate on a large grater or break it into small pieces, decorate the finished cake with it and cut it into portions. Enjoy your tea!

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Raisin Cake

Raisins are a frequent companion to baking. Not only buns and Easter cakes are prepared with it. We will suggest you some noteworthy recipes for making a raisin cake.

Raisin cake recipe

Ingredients:

• flour – 250 g;
• baking powder for dough – 3 teaspoons;
• sour cream – 200 g;
• eggs – 3 pcs.;
• sugar – 200 g;
• ground walnuts – 0.5 cups;
• poppy seed – 0.5 cups;
• raisins – 0.5 cups;
• butter – 300 g;
• condensed milk – 1 can.

Manufacturing

Beat the eggs with sugar, add sour cream, mix, then slowly add the flour mixed with baking powder and knead the dough. We divide it into 3 parts. Add nuts to one, raisins to the second, and poppy seeds to the third. Mix everything well again.

Now pour the dough into a baking dish and bake the crust at 180 degrees for about 20 minutes. We do the same with the rest of the dough. While the shortcakes are baking, prepare the cream: beat softened butter with boiled condensed milk.

Grease the cooled shortcakes with the purchased cream and place one on top of the other. The top of the cake can be decorated with crushed nuts, poppy seeds, raisins, or as you wish. Place the finished cake with raisins, nuts and poppy seeds in a cold space for at least 3 hours.

Chocolate cake with raisins

Ingredients:

• chocolate – 120 g;
• cream – 200 ml;
• butter – 70 g;
• shortbread cookies – 200 g;
• walnuts – 100 g;
• raisins – 150 g;
• dried apricots – 100 g;
• vanilla marshmallows – 4 pcs.

Manufacturing

Pour the cream into a saucepan, put it on the fire, heat it, dip the chocolate pieces into it, stir until a homogeneous chocolate mass is formed. Add butter. Lightly fry the walnuts in a dry frying pan, then chop them. Turn the cookies into crumbs and mix with raisins. Cut marshmallows into cubes.

We combine cookies with raisins, dried apricots, nuts, marshmallows and fill it all with a warm chocolate consistency. Cover a suitable form with cling film and place the resulting mass into it. Place in a cold space for 1 hour. Then we turn the mold over onto a flat dish and remove the film. Decorate the cake with dried apricots, nuts and raisins at your own request.

Chocolate cake with raisins and nuts

Ingredients:

• flour – 220 g;
• butter – 250 g;
• eggs – 3 pcs.;
• baking powder – 1 teaspoon;
• cocoa – 30 g;
• sugar – 100 g;
• cream – 120 g.

• peaches – 3 pcs.;
• light raisins – 50 g;
• black raisins – 50 g;
• walnuts – 170 g;
• milk – 50 ml;
• butter – 50 g;
• sugar – 4 tbsp. spoons.

Manufacturing

Mix the softened butter with sugar and beat , add the yolks one at a time, add cocoa and beat again. Pour in the cream, mix, add the flour previously mixed with baking powder, raisins and mix again. Beat the whites into a strong foam and add them to the dough in 2 additions, mixing gently.

Pour the dough into the mold and press the peach halves inside in a circle. Bake for 20 minutes at 180 degrees. Prepare the nuts: melt the butter in a frying pan, add sugar and milk and cook over low heat until golden brown. Mix the resulting mass with nuts and place on top of the cake. Place in the oven again for 25 minutes to allow the caramel mass to dry.

Cake with poppy seeds, nuts and raisins

Any cake crust is prepared with various additives, so a cake with poppy seeds, nuts and raisins, also with sour cream and protein custard, turns out to be very satisfying and will be able to conquer even the most fastidious gourmet.

Let's prepare the necessary ingredients.

How to make a cake with poppy seeds, nuts and raisins:

Let's create the dough for the first poppy seed cake. In a bowl, combine 2 eggs, 200 g of sour cream and 120 g of sugar.

Add 1 teaspoon of baking soda, slaked with vinegar or lemon juice.

Add 200 g of flour.

Then we'll add poppy seeds. Mix everything well.

Place the dough in the mold and place in the oven for 30 minutes. Set the temperature to 190 degrees.

Take the finished poppy seed cake out of the mold. Be sure to soak the shortbread with syrup made from water and sugar. (The sweetness of the syrup is up to your own taste. Syrup from canned pineapples or peaches is also suitable for impregnation.)

Wash the raisins and soak in water for 5 minutes. Then put it on a paper towel and dry it.

You can add a teaspoon of flour to the raisins (this is not necessary).

Let's create sour cream dough for the second cake. Let's add raisins. Let's bake the second cake with raisins and also soak it in sweet syrup.

Fry the nuts in a dry frying pan for a minute.

Add nuts to the sour cream dough for the third cake. We also soak the baked shortcake with nuts in syrup.

Let's prepare the ingredients for sour cream.

In a bowl, beat sour cream with sugar.

Grease any shortbread with sour cream, stacking the shortcakes on top of each other.

The sequence of cakes can be completely different.

Let's prepare the protein custard.
To do this, beat 3 egg whites, and then add sweet syrup to them. To prepare the syrup, combine 150 g of sugar and 60 ml of water in a saucepan. When the syrup boils, boil it for 3 minutes, and then, without stopping whisking the egg whites, add the syrup to them in a stream. The mixer should always beat the mixture. The protein-custard cream will be ready when the mass begins to follow the contours of the mixer attachments.

Grease and decorate the cake with protein cream.

To make the sour cream cake with poppy seeds, nuts and raisins look most festive, we will use ready-made mastic decorations.

This is the cut-out cake with poppy seeds, nuts and raisins!

1

We call this cake “Striped Pants.” It’s a very tasty cake, very beautiful, but I never dared to make this cake, because it’s so much work! The creator is simply brilliant for mastering so many manipulations! I take off my hat

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Cake with poppy seeds, nuts and raisins

Ingredients

Flour – 200 g (it may take more or less)

Sour cream (10-15%) – 200 g

Testicle (small) – 2 pcs.

Soda (slaked with lemon juice) – 1 tsp.

Fillings for cakes:

Walnuts – 80 g

• 302 kcal
• 2 hours 40 minutes
• 2 hours 40 minutes

Photo of the finished dish

Step-by-step recipe with photos

In the cookbooks of almost all housewives, this three-layer cake from Russian times is written as the “Parable” cake. On the Internet, a similar cake can be seen under different names: “Ministerial”, “Three Wishes”, “Tsarsky”, etc.

Under what title you wrote down the recipe for this cake, it’s not the essence as fundamentally, the main thing is that the cake turns out delicious and satisfying, and when cut it looks very beautiful.

The cake consists of 3 layers: with poppy seeds, with walnuts and with raisins. You can arrange the shortcakes as you wish.

Let's prepare the ingredients for a three-layer “Tsar” cake with poppy seeds, nuts and raisins according to the list. We need to bake 3 shortcakes using various additives: poppy seeds, walnuts and raisins.

Wash and dry the raisins. Dry the walnuts in a frying pan or in the oven, then chop them.

Preparing the first shortbread. Place sugar, eggs, sour cream in a container and mix with a mixer.

Add slaked soda and mix.

Add flour in parts and mix until smooth.

Add poppy seeds and mix.

Pour the dough into a mold with a diameter of 22 cm. Cover the bottom of the mold with baking paper. Bake the crust in an oven preheated to 180 degrees for 30-40 minutes, until the skewer is dry (refer to your oven).

While the poppy seed cake is baking, we prepare the dough for the second cake in literally the same way, but add walnuts to it.

Add raisins, rolled in a small amount of flour, to the dough for the third cake.

The cake layers are ready. Now all that remains is to prepare the cream.

A simple recipe for sour cream: beat sour cream with sugar and generously coat warm shortcakes. We leave it overnight (that is, in the dark) so that the cake is soaked.

Or you can prepare sour cream with gelatin to coat the shortcakes and decorate the cake with it.

But first we soak any cake with sweet syrup, otherwise the cake will be dry. Then, using a cooking bag with a nozzle or just a spoon, moderately spread the cream onto any shortbread.

Coat the sides and decorate the top of the cake.

Three-layer cake with poppy seeds, nuts and raisins is ready.