Cake
Description
Delicious baked treat for the whole family. Once, this cake had a rectangular shape or the shape of a truncated cone. Of course, the shape doesn't affect the taste, so you can bake the cake in any form you're used to. The most challenging part of the classic recipe is making the icing. Take care of this in advance. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. This cake is made using margarine (butter cannot be substituted). The margarine should be beaten with sugar and salt using a mixer until fluffy. Then gradually add the eggs, continuing to beat the mixture.
- 2
Step 2
2. Don't forget to add vanilla, continuing to whisk. The mixture should become fluffy.
- 3
Step 3
3. Add the flour and raisins at the very end. Then pour the resulting batter into a baking pan (I used a rectangular one). Place in a preheated oven at 180 degrees and bake until the cake acquires a nice golden color. You can check for doneness with a toothpick.
- 4
Step 4
4. The fondant can be prepared in advance and needs to be left to infuse. Pour half a cup of water over one cup of sugar and heat the mixture over high heat. When it comes to a boil, remove the foam, then reduce the heat. According to the recipe, the fondant should be cooked to a temperature of 115°C (I test readiness by dropping a drop onto a plate; if it doesn't spread, the fondant is ready). Immediately after removing from heat, place the saucepan with the fondant into cold water.
- 5
Step 5
5. Slightly warm syrup needs to be beaten with a mixer at full speed.
- 6
Step 6
6. Whip the fondant until it reaches a soft creamy consistency. Then refrigerate it overnight, as this will make it more pliable. For this reason, it's best to prepare the fondant in advance.
- 7
Step 7
7. Spread the frosting over our cake — and it's ready to eat! If you have time, place the cake in the refrigerator for at least an hour.