Recipe: Candied Cake with Fudge Frosting step by step with pictures | Handy.Recipes

Candied Cake with Fudge Frosting

Cooked Muffin Cake with Candied Cake and Frosting

Nutritional Value

On a warm, sunny autumn day, it is so pleasant to have tea with a sweet cake. Especially when the cake is aromatic and honeyed, with juicy candied fruits and soft glaze. And especially when it's a good person's birthday! I want to give this cake as a gift to Lyudochka - yugai ludmila65 - with my best wishes!

Author of the recipe

Ingredients for the muffin tart with candied fruits and icing:


Frosting

  • Powdered sugar - 5 tablespoon
  • Berry juice (I got cherry) - 2...3 teaspoon
  • Lingonberry - 1 handful.

Pie

  • Butter - 90 g
  • Honey (liquid) - 5 tablespoon
  • Sugar - 2 tablespoon
  • Eggs - 2 pcs
  • Whey - 300 ml
  • Oat flakes (fine, Extra brand, steamed with boiling water) - 1/2 glass
  • Semolina - 1/2 glass
  • Wheat flour / Flour (glass-250 ml) - 3.5...4 glass
  • Yeast (no slide) - 2 teaspoon
  • Candied fruit ( I have a mixture of cherries and raisins) - 1 glass
  • Cognac - 2 tablespoon
  • Cinnamon - 1 tablespoon

How to cook candied cakes with candied fruits and glaze step by step with photos


I make the dough in the bread machine. Please note this point right away, because this kind of dough needs to be hand kneaded in an unleavened way and beaten thoroughly, adding the butter in batches. In the bakery everything is done by itself and the dough is delicate, sticky and hassle-free. Load the products into the bucket of the bakery according to the instructions. I put all the liquid ingredients first, then add twice sifted flour - sift it down, well saturating the flour with air. I poured boiling water over the rolled oats, let them swell, and then added them to the cake, without any extra liquid. Lastly I put the yeast. Knead and rise for 2.5 hours. You get a lot of dough for two pies-or for a 27x18 pie tin and a sheet of buns. The dough is delicious, dense, and very flavorful.

Rinse raisins and candied fruits and pour boiling water over them for about 15 minutes. Drain the water. Lightly dry and pour the candied fruit with cognac. Leave for an hour. If there is still liquid in an hour put them in the microwave for about 30 seconds.

Remove the dough with oiled hands to a greased table. Knead well.

Roll out into a thin layer, sprinkle with half the cinnamon and distribute half the candied fruits in a crumble.

Overlap the dough on the long sides, sealing each time, then fold both edges over each other.

Cover with clingfilm. Wait 5 minutes and repeat the rolling out and sprinkling with cinnamon and candied fruits. Roll out the dough along the long sides and shape into an oblong cake. Score, brush with sweet tea and let stand.

Bake in a preheated 180 degrees oven, after about 10 minutes you can turn the heat up to 200 degrees and bake until browned and dry.

Brush the finished cake generously with butter and let it rest and cool under a towel.

For the glaze, thoroughly mash the powdered sugar with the cherry juice, adding the juice little by little, and pour over the slightly warm pie. Sprinkle the cranberries on top and let dry out a little.

Serve with a fresh cup of tea.

Nutritional Value:

Whole Dish:
Calories
5348.8 Calories
Protein
113.9 g
Fat
102.1 g
Carbohydrates
994.5 g
100g:
Calories
284.5 Calories
Protein
6.1 g
Fat
5.4 g
Carbohydrates
52.9 g

Flour, Wheat Flour, Sugar, Butter, Sweet, Honey, Eggs, Smooth, Oat Flakes, Cinnamon, Yeast, Lingonberry, Cakes, Whey, Biscuits, Fudge, Candied Cake, Berry Juice, Candied

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