Cream Cake
Description
The recipe won't take much time. When baking cupcakes or any other pastry, don't forget to share your warmth with them. Without this, the dough will turn out rubbery and bland, even if you follow the recipe perfectly and use high-quality ingredients. Of course, any food needs love, but dough is especially sensitive to it. Can be served with tea or coffee.
Instructions
- 1
Step 1
Break the eggs into a deep bowl. Add a pinch of salt. Beat, gradually adding sugar, until white. Switch the mixer to the first speed and slowly sift in the flour. Add baking powder and vanillin.
- 2
Step 2
Pour the heavy cream into a separate bowl. Whip thoroughly until a thick white foam forms. The cream should resemble store-bought whipped cream. For stability, you can add powdered sugar or starch.
- 3
Step 3
Rinse the raisins. Ideally, soak them in warm water for half an hour to remove any dirt. Dry them on a sieve. Add the raisins to the egg-flour mixture and mix. Grate the lemon on a fine grater. Add the zest to the batter. Then carefully add the whipped cream to the batter and stir until smooth.
- 4
Step 4
The cake should be fully baked in half an hour. If your oven tends to burn baked goods on the bottom, I recommend pouring some water into a pan and placing it on the bottom of the oven, without blocking the airflow to the heating element. This way, the bottom won't burn and the cake will turn out more tender. Remove the cake from the oven. Dust it with powdered sugar. Serve with tea with lemon or milk.