Viennese cake
Description
It pairs perfectly with tea and coffee. Although the dough here is mixed like a regular cake batter, it still requires proofing because it is made with yeast. The baked goods turn out moderately sweet, fragrant, and in texture somewhat similar to shortcrust. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Add the sugar to the softened butter and mash everything well with a fork.
- 3
Step 3
Add the egg yolks one at a time, beating the mixture each time until smooth.
- 4
Step 4
Add salt and vanilla extract. Stir. Add flour and yeast.
- 5
Step 5
Mix. Add raisins and candied fruit.
- 6
Step 6
Beat the egg whites into a stiff foam and add them to the batter.
- 7
Step 7
Gently mix everything and place the dough in a warm spot for 30 minutes.
- 8
Step 8
Grease the pan with butter, dust the bottom and sides with flour or semolina. Transfer the dough into it and let it rise for another 30 minutes.
- 9
Step 9
Bake at 180 degrees for about an hour. Doneness can be checked with a wooden skewer.
- 10
Step 10
The Viennese cake is ready. If desired, you can decorate it with lemon glaze or dust it with powdered sugar.