Whoever invented the recipe for the capital's cake, the sweets owe this person the best moments of their lives. A dense brown crust, heavily dusted with powdered sugar, deliciously tender and aromatic pulp, generously placed raisins, and all this is available in almost every store. But sometimes you want to imagine yourself as brilliant as the inventor of this delicacy, and bake the capital's cupcake at home.
It is necessary
-
- 450 g flour;
- 340 g butter;
- 4 eggs
- 2 egg yolks;
- 340 g sugar;
- 3 tbsp. l. cognac;
- 340 g pitted black raisins;
- 0.5 tsp baking powder;
- lemon acid;
- salt.
Instructions
Step 1
Heat the butter and eggs to room temperature (bring the butter to the consistency of sour cream). Beat the butter for five to six minutes, add 340 g of sugar and beat for another ten minutes (use a whisk or wooden spatula to beat). Break four eggs into another container, add two yolks, three tablespoons of brandy and a pinch of salt, beat everything with a whisk or fork.
Step 2
Add a spoonful of egg-brandy mixture to the beaten butter and sugar and beat for ten minutes, making sure that each spoonful of the mixture is completely combined with the butter before adding the next. At the end of the process, the sugar should be completely dissolved.
Step 3
Add half a teaspoon of baking powder to 400 g flour, sift the flour through a sieve once or twice. Add flour one tablespoon at a time to the butter and egg mixture, stirring gently each time. The dough should expand in volume and become fluffy and smooth.
Step 4
Rinse the raisins thoroughly with warm water, pour boiling water over it for five minutes, make sure that it is not soaked until completely soft. Then drain the water, dry slightly and stir with 50 g flour. Add raisins and a pinch of citric acid to the dough and mix gently and thoroughly.
Step 5
Grease baking dishes with butter and sprinkle with flour, spread the dough in them, make a longitudinal notch with a sharp knife. Preheat the oven to 170 ° C, place the tins in the oven and bake for 55-60 minutes (the crust should turn evenly dark brown).
Step 6
Remove the muffins from the oven and leave to cool without removing them from the molds. To prevent the cupcakes from sticking to the hot edges, remove them halfway and put them back as soon as they are removed from the oven. Put the completely cooled muffins on a board or dish, clean the burnt places and burnt raisins with a knife, sprinkle with powdered sugar.
