Cahors is a traditional ceremonial wine used during divine services and for the festive table on Easter. Try to bake a cake, one of the main ingredients of which is Cahors, during cooking the alcohol will evaporate, leaving only a bright taste and extraordinary aroma.
It is necessary
- - flour - 200 g;
- - sugar - 500 g;
- - butter - 300 g;
- - condensed milk - 100 g;
- - egg - 6 pcs.;
- - Cahors - 120 ml;
- - vanillin;
- - vegetable oil - 1 tablespoon;
- - fruit essence - 1/2 teaspoon.
Instructions
Step 1
Separate the whites from the yolks and beat them with a mixer until white foam. Mash the yolks with 200 g of sugar, add flour to the mass, mix and add 50 ml of cahors. Mix everything again until smooth.
Step 2
Then carefully add the whipped egg whites into the dough in small portions. Knead the dough. Grease a baking dish with vegetable oil, sprinkle with a little flour and pour the dough into it.
Step 3
Preheat the oven to 200 degrees. Place the cake in it for 30 minutes. Cut the finished crust crosswise into 2 pieces.
Step 4
Prepare the cream. Dissolve 150 g of sugar in 50 ml of water and boil the syrup. Then chill it and add 20 ml of wine. In a separate bowl, combine softened butter and condensed milk. Add a pinch of vanillin. pour the chilled syrup into the mass and beat.
Step 5
Boil the cake impregnation. Pour the remaining sugar (250 g) into boiling water, boil the syrup and cool. Then pour in 50 ml of cahors and fruit essence.
Step 6
Soak the finished cakes with syrup. Brush with cream and stack on top of each other. Grease the top and sides of the cake with cream.
