Yeast cake is delicate, fluffy, and moist. My cake, made with moist yeast, is as light as a cloud. Scales and mixers are not necessary while making yeast dough.
The yeast dough recipe is really simple to create because there’s no need to knead the dough. If you enjoy this kind of fresh yeast cake, you should definitely try the blueberry version!
Components of sourdough
- One tablespoon of sugar,
- half a cup of plain flour
- half a glass of warmed milk
- fifty grams of active yeast
Cake ingredients
- 5 cups of all-purpose flour
- Half a dozen egg yolks
- a milk glass
- A half-cup of sugar
- To make a light crumble, combine two handfuls (100 g) of raisins and half a stick of butter.
- 100 grams, or half a cube, of natural butter
- less than fifty milliliters of powdered sugar
- 3/4 cup (100 g minimum) of flour
I used two cake tins, each measuring around 22 cm in diameter, for baking.
There are 250 milliliters of space in the glass.
Crumbled Pound Cake
Take the butter, eggs, and milk out of the fridge before you need them. The butter should soften once it’s at room temperature.
This recipe yields one large rectangular baking pan or two medium-sized pound cake pans. With the remaining egg whites, I propose making a pavlova or meringue cake.
Cake ingredients:
Put the raisins in a small basin. Pour in a glass of warm milk, then set the yeast aside to knead.
How to prepare a starter for yeast dough:
Combine warm milk, fresh yeast, sugar, and flour in a big bowl. Combine the remaining ingredients (you’ll add the sponge cake ingredients to this bowl later) with the yeast. Stir everything well, cover with a cloth, and set aside in a warm location for 30 minutes. The leaven should rise elegantly and bubble. I put the yeast cakes and starters in the oven with this anticipated outcome, despite the fact that it appears like they will be chopped. I switch it off and let it rise again after setting it to 50 degrees and letting it warm up for a while.
Add raisins, a glass of milk, six egg yolks, half a glass of sugar, 3.5 cups of wheat flour, and half a stick of soft butter to the bowl containing the cracked sourdough. Mix all the ingredients together thoroughly. Wait for 40 minutes until the dough rises.
Making streusel for yeast dough:
Transfer the crumble mixture onto a board or a similar surface for work. Using a blunt knife, chop the butter and flour that were poured on top. Lastly, you can cover everything with patches and wait a while before moving further. The litter will disintegrate because of its moist structure.
Divide the two portions of the dough that are rising. The dough could be a little sloppy and sticky. After using the leftover butter to lightly oil the inside of the muffin tins, dust them with flour. Partially fill the molds with the pieces. Top with crumble, if desired. Let the dough rest for twenty minutes. Preheat the oven. Bake the cake for approximately 30 minutes on each side at 170 degrees.
After turning off the oven, gently open the door. Remove cookies after 15 minutes. You don’t have to rush to remove the cake from the pan. The dough should be warm, not hot, when removed from two-pound cookie pans. Remove it immediately; otherwise, it will become more difficult to remove later.
If you like baking yeast cakes, you will like my recipe for yeast cake with raisins and icing. I suggest preparing a recipe for an Easter cake that is suitable for any season, even without yeast.
Delicious.
