15:25, 03 Aug 2024, author: Ermakova M.

Viennese cake

Name: Viennese cake
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Cuisine: European
Ingredients: Flour - 350 g; Butter - 250 g; Sanded sugar - 250 g; Milk - 50 ml; Raisins - 100 g; Finely chopped almonds - 50 g; Eggs - 6 pcs.; Lemon zest - 1 pc.; Vanilla sugar - 15 g; Baking powder - 1 package, designed for 500 g of flour

Viennese cake is a good, time-tested recipe for a pan with a hole.

Photo source: https://ru.123rf.com/profile_serezniy

Viennese cake, called in its homeland "old Viennese guglhupf" - is quite simple and unpretentious, but very tasty, time-tested. Its characteristic feature is the shape. I mean, it is baked only in round forms with a hole in the middle. Of course, purely theoretically, the same dough can be baked in any other form - but then this thing will have to be called "cake with raisins, almonds and lemon zest", and not "Viennese cake". In this recipe, the form must match the content.

The recipe itself was invented long before people began to be embarrassed to eat sweets and fatty foods, so the composition includes a huge amount of butter and sugar. No substitutions, gentlemen! Unless you take brown sugar, since the recipe is old. Take from four to six eggs. Butter should not be taken straight from the refrigerator, before you start preparing Viennese cake, it is better to let it lie for an hour at room temperature. The butter should be soft, but not like cream, but like it is convenient to spread on sandwiches.

The resulting dough is heavy and dense, the rise is not very large.

Viennese cake

Кухня: European, выпечка, калории: 221, время приготовления: 00:50

Ингредиенты

Flour - 350 g

Butter - 250 g

Sanded sugar - 250 g

Milk - 50 ml

Raisins - 100 g

Finely chopped almonds - 50 g

Eggs - 6 pcs.

Lemon zest - 1 pc.

Vanilla sugar - 15 g

Baking powder - 1 package, designed for 500 g of flour

Рецепт

1. Separate the eggs into whites and yolks.

2. Beat the whites until stiff.

3. Finely grate the lemon zest.

4. Beat the butter with both types of sugar and the yolks until smooth.

5. Stir the milk, raisins, nuts, lemon zest, flour and baking powder into the dough. It is better to sift the flour and baking powder.

6. Using a spoon (never a mixer), stir the whites into the dough in two stages.

7. Preheat the oven to 200°C. Place the dough in a round muffin tin with a hole in the middle. If the tin is not non-stick, either grease it with butter and sprinkle with flour (or breadcrumbs), or use an emulsion to grease the tins.

8. Bake the cake on the lower or middle (as the oven height allows) level in a preheated oven at 200°C with air circulation for 40-50 minutes, until you test it with a dry splint.

9. Remove the Viennese cake from the pan only after it has completely cooled.

10. In Vienna, they may drink it with some Viennese coffee, but I think it's just right with some tea!