In most cases, when we hear the word "cake" we imagine biscuit cakes, coated with air cream, soaked in syrup. However, in Australia, fruit cakes are made from yeast dough, they differ significantly from the cakes we are used to, but they are also very tasty.
Fruit cake, although a high-calorie, but tasty and nutritious sweet dish, can be served as a main one or for dessert. To prepare it, you will need the following products (their weight is indicated by gross):
- apples 680 g;
- pears 548 g;
- butter 600 g;
- granulated sugar 324 g;
- eggs 3 pcs.;
- lemon zest 200 g;
- vanilla sugar 28 g;
- drinking soda 24 g;
- premium wheat flour 800 g;
- dry yeast 32 g;
- egg yolk 1 pc.;
- sour cream 10 g.
Cooking technology for a sweet dish "Fruit cake from yeast dough"
Wash apples and pears, peel, core, cut into slices and place in a saucepan. Add 3/5 of granulated sugar, butter and a part of vanilla sugar to the prepared fruits, pour all the products with water and boil until apples and pears are cooked. Care should be taken to ensure that they do not turn into puree.
To prepare yeast dough, you must first soak the yeast. Add yeast to the water (for the specified recipe - 100-150 ml) and add sugar in an amount equal to 4% of the flour mass, leave for 5-10 minutes in a warm place. Then you need to sift the flour 2 times, pour the prepared yeast into it, as well as pounded eggs with granulated sugar, vanilla sugar and lemon zest, if necessary, you can add water of 30 degrees Celsius. The dough should be kneaded until the earlobe is soft, it should not be very liquid, nor should it be too steep. Cover the container with the dough with a cotton cloth and put in a dark place for 30 minutes.
When the dough rises, you can already start making the cake. Grease a baking dish with a little vegetable oil. Leave part of the dough initially to form the decorations on the surface of the cake. And divide the rest of the dough into 2 equal parts. Roll out the first piece of dough and place gently into the mold, leveling it out. The edges of the dough should be slightly raised so that the filling does not come into contact with the mold. Place the filling on a layer of dough. Then you should roll out the second part and close the filling with it, tucking the edges down a little. Form decorations on top from the previously set aside dough.
Before sending the cake to the oven, it must be greased with egg yolk combined with sour cream. The cake should be baked at a temperature of 200-210 degrees Celsius for 30-40 minutes until tender.
