Many people are very fond of muffins - both because of their rich taste and because of the ease of preparation. To bake a cake, you do not need to spend a lot of time and effort - you just need to know a few important nuances of its preparation.
Remember that making a cake will be delicious only if you do not regret butter, eggs, sugar and such pleasant additives as candied fruits, raisins, spices or nuts for the dough. Do not be discouraged if you do not have a special cupcake pan - cupcakes can be of any shape and, if you wish, you can even make a cupcake in a cookie cutter. Another important nuance is cupcake decoration. The cupcake can only be decorated with nuts or icing, and nothing else. You need to take out the finished cake from the mold only after it has completely cooled down. To make the muffins fluffy and soft, knead the dough as quickly as possible, while trying to maintain the foam structure, and it is better to bake the muffins at the highest temperature in the oven. Checking the cake for readiness is simple: you need to pierce the cake and make sure that the dough is baked. If suddenly the dough inside is damp, and the crust is already baked, cover the cake on top with thick paper and bake further. The paper will protect the crust from burning.
In order to make a cake, we need: for the dough - three glasses of flour, two glasses of sugar, 300 grams of butter, five egg yolks, half a glass of crushed walnuts, four whites, the zest of one lemon, half a teaspoon of baking soda; for glaze - juice of one lemon, one egg white and 200 grams of powdered sugar.
• Mash butter with one glass of sugar.
• In another container, grind the yolks with a glass of sugar and add to the butter, mix well.
• Add baking soda, grated or finely chopped lemon zest, crushed nuts to the dough and stir again thoroughly.
• Add flour to the dough, and beat the egg whites in a separate container and pour into the dough.
• Stir the dough as quickly as possible - it should look like a very thick cream as a result.
• Line a baking dish with oiled paper and sprinkle with breadcrumbs, lay out the dough.
• Preheat the oven to 180 degrees and place the pan with the dough on the topmost tier. The cake should be baked for an hour at a temperature of at least 180 degrees, until a strong golden crust forms on top.
• Check the cake for doneness by piercing it in several places and remove it from the oven. Chill the cake without removing it from the mold.
• In the meantime, prepare the frosting: gradually add the icing sugar to the whisked egg white (resist the temptation to beat the egg white with a mixer - the foam can get too steep).
• Little by little add fresh lemon juice to the glaze, the resulting mass should be viscous and not spread.
• Pour icing over the cooled cake, let it dry and serve with tea.
