Capital cake: the best traditions of homemade baking. Video

Remove the butter from the refrigerator 40 minutes before cooking to soften. Then transfer it to a deep bowl and beat with a broom or mixer at low speed until airy. Add sugar and stir vigorously until completely dissolved. Beat the eggs one at a time into the butter mixture, then the flour with baking powder and vanilla sugar, without stopping whipping until a homogeneous mass is formed. The dough for the capital’s cake should be quite thick and dense.

Rinse the raisins and cover them with boiling water for 3 minutes to soften slightly. After that, drain the liquid and dry the dried fruit on a paper or plain towel. Dip them in 1 tsp. flour and mix with dough. Stir everything to distribute the dark berries evenly. Preheat oven to 160 ° C.

Coat a heat-resistant rectangular pan, preferably 25 x 12 cm, with the remaining butter and sprinkle with 1 tbsp. l. flour. Fill it with dough and smooth the surface with the back of a spoon. Bake the cake for 80–90 minutes, place it on a dish and dust with powdered sugar through a sieve.

Portioned capital muffins with cream

Ingredients: – 2 and 1/3 tbsp. flour; – 4 chicken eggs; – 300 g butter; – 1 tbsp. Sahara; – 1 tsp. baking powder and vanillin; – 2 tbsp. l. cognac; – 0,5 st. 33% cream and fruit syrup with any flavor.

Mash butter with eggs and sugar, aged for 40 minutes at room temperature, add vanillin, brandy, flour and baking powder in turn and mix everything well. Let the dough sit for 20 minutes, covering the container with a clean cloth. Divide it into round serving tins and place in an oven heated to 175 ° C for 35–40 minutes.