Air cake

Name: Air cake
Total time: 1 h 30 min
Yield: 8-10
Ingredients: flour - 500 g; salt - 6 g; fresh yeast - 30 g; yolks - 2 pcs.; sugar - 175 g; butter - 175 g + a little more for preparing forms; vanillin - 1 g; drinking water - 120 ml; raisins - 150 g; candied fruit 100g

Cookinero 2 Nov 2022

21430

The airy Easter cake will delight all lovers of rich pastries, regardless of religion. It is surprisingly tender, unusually fragrant and very appetizing! But, of course, putting such an airy cake on the festive table along with all other Easter food and sharing this extravaganza of taste with loved ones is a separate pleasure. Be sure to check our recipe in action, especially since, unlike many others, this one is quite fast. And be sure to decorate the air cake with icing, multi-colored candied fruit, nuts or ready-made confectionery topping. He definitely deserves a good "frame"!

How to cook Air cake

Step 1

Prepare the dough for the puff pastry. Sift flour and salt into a mixing bowl. Add crumbled yeast, yolks, 20 g each of sugar and soft butter, and vanilla.

Step 2

Warm up drinking water for Easter cake to 30°C. Pour it into the flour mixture and mix with the dough hooks on speed 1 until the mixture is smooth.

Step 3

Then switch the mixer to second speed and add the remaining butter and sugar. Knead the dough for air cake for 8-12 minutes. It should easily separate from the sides of the bowl.

Step 4

Add raisins and candied fruit. Mix with a mixer on the first speed. Transfer the dough for the cake to a bowl, cover with a towel and leave at room temperature for 1 hour.

Step 5

Prepare small molds for Easter cakes. Line them with baking paper and brush with butter. You can sprinkle with flour or semolina (shake off excess).

Step 6

Divide the risen dough into portions and roll into balls. Transfer them to prepared forms, cover with a towel and leave in a warm place for 2 hours.

Step 7

Heat the oven to 160°C. Carefully transfer the molds with the dough onto a baking sheet. Place in oven. Bake air cakes for 30-35 minutes. Let cool slightly, then transfer to a wire rack. Leave until completely cool.

Air cake - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of dried fruit instead of raisins and candied fruit?

Yes, you can substitute with other dried fruits like cranberries, chopped apricots, or dates. Just use the same total quantity as the raisins and candied fruit.

How should I store the air cake, and how long will it last?

Store the cooled air cake in an airtight container at room temperature. It should stay fresh for about 3-4 days. You can also store it in the refrigerator to extend its shelf life to about a week, but it may become slightly drier.

Can I freeze the air cake?

Yes, you can freeze the air cake after it has completely cooled. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It can be frozen for up to 2-3 months. Thaw it at room temperature before serving.

What can I use to glaze the air cake after baking?

A simple glaze of powdered sugar mixed with a little milk or lemon juice works well. You can also use a cream cheese frosting or royal icing for a more decorative finish.

Can I make this recipe without a mixer?

While a mixer makes kneading easier, you can knead the dough by hand on a lightly floured surface. It will take longer (around 15-20 minutes) and require more effort to achieve a smooth, elastic dough.

How can I tell if the air cake is fully baked?

The air cake is done when it's golden brown and a toothpick inserted into the center comes out clean. Since ovens vary, keep an eye on the color; if it's browning too quickly, tent the tops of the molds with foil.

What if I don't have individual molds? Can I use a larger cake pan?

Yes, you can use a larger cake pan. However, the baking time will need to be adjusted. Start checking for doneness around 40-45 minutes, and add more time as needed until a toothpick inserted into the center comes out clean.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Azu in Tatar style

Total Reviews:

Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.

Cookinero

Jam, Pine cones, Cone jam,

Pine cone jam

Total Reviews:

Jam is made only from very young cones collected in May. It well treats diseases of the respiratory system, bronchial asthma, diseases of the throat and gums, helps with beriberi. And it's just very unusual and memorable.

Cookinero

Pork dinner, Collection of recipes, Hot dishes for new year, Pork shashlik, Barbecue,

Shashlik with mayonnaise

Total Reviews:

Pork shashlik with mayonnaise turns out tasty and juicy. It is best to marinate pork neck - the most satisfying and juicy part of the meat. But you can also use hip tenderloin with layers. Mayonnaise softens even the toughest meat well, and the shash

Cookinero

Puff pastry, Strudel, A pie with cabbage, Dishes in the oven, Pies,

Strudel with sauerkraut

Total Reviews:

If you think that strudel is only sweet, we advise you to plan a culinary experiment for the coming weekend. Our sauerkraut strudel is a great first introduction to a range of savory rolls: potatoes, mushrooms, fish and ham. Often such strudels serve

Cookinero

Veal, Georgian cuisine, Meat with potatoes, Ojakhuri, Restaurant Aragvi,

Ojahuri from veal

Total Reviews:

Ojakhuri is a classic Georgian dish. In fact, this meat and potatoes are a win-win combination. You can use different types of meat for ojahuri. We will choose tender veal. Odeakhuri is traditionally served on a ketsi (clay plate) to keep the dish ho

Cookinero

Stuffing, Grape leaves, Dolma, Recipes from the chef, Come in large numbers,

Tokosh, Uzbek dolma

Total Reviews:

Uzbeks also cook dolma. Only in the Uzbek version this dish is called tokosh. The difference between the Uzbek tokosh and the Caucasian dolma is that a large amount of meat broth is added to the tokosh - beef, chicken - but without the addition of to

Cookinero

Tomatoes, Vegetable salad, Summer recipes, Summer salad, Bitter,

Achuchuk salad

Total Reviews:

The peculiarity of this salad is that the tomatoes and onions are cut into thin slices. This can only be done with a very well sharpened knife. Actually, this is reflected in the name of the salad: "Achuchuk" is translated from Uzbek as &qu

Cookinero

Funchoza with chicken, Collection of recipes, Does not contain common allergens, Dishes with teriyaki sauce, Hot dishes for new year,

Funchoza with chicken teriyaki

Total Reviews:

Funchoza teriyaki is a classic dish of noodles, meat, vegetables and sauce, common in Asian cuisine. It is based on glass noodles - a product made from bean or grain starch. When cooked, it becomes transparent. Funchoza has a pleasant property - the

Cookinero

Light salmon roll

Omelette with cherry tomatoes and cheese

Rice sponge cake

Spaghetti with shrimps in creamy garlic sauce

Cabbage with champignons

Beef Stroganoff with Mushrooms and Cream

Air cake

How to cook Air cake

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Air cake - FAQ About Ingredients, Baking Time and Storage

Reviews: 0

Write a review

Trending