Capital cupcake according to GOST recipe. Capital cupcake with raisins: a step-by-step Soviet recipe according to GOST with a photo

Step-by-step recipes for making a traditional metropolitan cake with raisins, nuts, cottage cheese, in a slow cooker

2018-07-23 Yakovleva Kira

Grade
prescription

1935

Time
(min)

servings
(people)

In 100 grams of the finished dish

3 gr.

12 gr.

carbohydrates

54 gr.

338 kcal.

Option 1: The classic recipe for a capital cake with raisins according to GOST

Many people associate GOST with quality. Ever since Soviet times, it was believed that this is the standard of a properly made product. Cake with raisins is one of the most common and favorite delicacies common in Russia and the CIS countries.

Traditionally prepared pastries, of course, are sold in stores, but can hardly be compared with homemade self-baked cupcakes. As a baking dish, it is better to use silicone or foil molds: then you do not need to additionally lubricate them with oil and it is easier to get the finished cake.

Ingredients:

135 grams of sand;
135 grams of raisins;
7 grams of vanillin;
3 standard eggs;
2 grams of baking powder;
45 grams of powdered sugar;
260 grams of wheat flour;
125 grams of butter.

Step-by-step recipe for a capital cake with raisins according to GOST

Rinse the raisins in a colander, transfer to a glass or ceramic bowl, pour boiling water over and leave for twenty minutes.

Sift flour.

Mash the butter, heat for a minute in the microwave.

Put the oil in a deep bowl, salt, pour in vanilla and sand, beat everything with a mixer or whisk.

Drive one egg into a container, mix with food, then successively drive in three and a third testicle.

Drain the liquid from the raisins, dry it.

Transfer dry fruits to the mixture.

Pour baking powder, flour in portions. Mix thoroughly.

Pour the resulting dough into the prepared form, bake in the oven at a temperature of 160 degrees for an hour and a half.

Get the finished cake. Let cool. Decorate with powdered sugar.

Cupcake can be washed down with tea or coffee. Hearty pastries can be taken on the road, but then it is better not to decorate it with powdered sugar.

Option 2: A quick recipe for a capital cake with raisins according to GOST

One of my favorite cupcake recipes, but it takes a lot of time to prepare, which is sometimes not enough. Then you can go for little tricks in order to reduce the cooking time. To do this, you will need many small aluminum cupcake pans or foil pans. Raisins need to choose large, soft. So that there is no need to soak it.

Ingredients:

135 grams of raisins;
6 grams of vanillin;
3 small testicles;
2 grams of baking powder;
45 grams of powdered sugar;
240 grams of wheat flour;
130 grams of butter;
135 grams of granulated sugar;

How to quickly cook a capital cake with raisins according to GOST

Rinse dried fruits in a colander, dry, put on a newspaper on the windowsill.

Break up the oil. Heat up.

Transfer the oil to a deep container. Salt. Pour in vanilla, sugar. Beat with a mixer.

Mix eggs with food.

Add baking powder, sifted flour. Mix thoroughly.

Pour dry fruits into a bowl. Mix.

Pour the dough over the moulds.

Pour the dough into moulds. Put in the oven. Bake at 160 degrees for seven to ten minutes.

Poke three holes in each cupcake with a toothpick. Keep in the oven for 3 more minutes.

Ready cupcakes must be taken out immediately, otherwise they will dry out in the oven. This is the perfect recipe for school events and kids' parties. It is also suitable for events where a large number of people are expected. Cupcakes can be decorated in any way: cream, icing, colored sugar or mastic.

Option 3: Capital cake with raisins according to GOST with nuts

The combination of nuts and raisins has long been known and loved by many. It is also known that dried fruits are rich in potassium, which is necessary for heart health, and nuts contain a large amount of omega fats, which is good for blood vessels. When cooking these products in the oven, their beneficial properties are not lost. You can add any kind of nuts: walnuts, hazelnuts, peanuts, cashews - depending on personal tastes. You can use a nut mix.

Ingredients:

135 grams of butter;
145 grams of raisins;
3 small eggs;
2 grams of baking powder;
35 grams of powdered sugar;
145 grams of nut mixture;
145 grams of granulated sugar;
245 grams of wheat flour.

Step by step recipe

Rinse dried fruits in a colander, transfer to a glass container, pour boiling water. Leave for thirty five minutes.

Drain the water, dry the raisins.

Rinse the nuts, divide large ones into three parts.

Sift flour.

Break up the oil. Heat either on a sip or in the microwave.

Transfer the oil to a deep container. Salt. Pour in vanilla, sugar. Stir.

Crack in one egg. Mix with products. Then beat the third and third eggs in the same way.

Add dried fruits to the mixture.

Pour the dough into a mould. Insert into oven. Bake at 160 degrees for 75 minutes.

Get the finished cake. Let cool.

You can add less sugar to the recipe, do without powdering - it will come out less sweet, more satisfying. If maintained in the oven, it will come out drier after it is turned off - a good option for a travel snack.

Option 4: Capital cake with raisins according to GOST on cottage cheese

Cottage cheese will diversify the usual taste of the cake. For cooking, you need a natural dairy product, the fat content of which is at least 9%. You need to use crumbly cottage cheese, curd masses will not work. Since it is difficult to beat a dairy product, you will need a mixer, you can use a blender.

Ingredients:

135 grams of butter;
145 grams of raisins;
145 grams of sugar;
125 grams of cottage cheese;
1 sachet of vanillin;
3 standard eggs;
2 grams of baking powder;
35 grams of powdered sugar;
160 grams of wheat flour.

Step by step recipe

Rinse the raisins, pour hot water over them, leave for ten minutes, drain the liquid.

Mix cottage cheese with a mixer into a homogeneous mass.

Break up the oil. Heat either on the stovetop or in the microwave.

Salt the oil in a deep bowl. Sprinkle with vanilla and sugar. Knead.

Beat eggs, mix with food.

Mix ingredients with curd.

Add dried fruits to the mixture.

Add baking powder, sifted flour. Mix thoroughly.

Pour the dough into a mold. Put in the oven. Bake at 160 degrees for cjhjr minutes.

Get the finished cake. Let cool. Decorate with powdered sugar before serving.

Hot cakes should not be taken out of the mold before they have cooled, otherwise the cake will fall apart. If there is no desire to wait, then you can turn the form upside down and wrap it with a towel soaked in ice water. After twelve minutes, the cupcake can be removed from the mold.

Option 5: Capital cake with raisins according to GOST in a slow cooker

A traditional recipe well known since childhood. Using a multicooker allows you to spend less time on cooking. The only negative: outwardly, such a cupcake looks less beautiful than cooked in the oven. If you use a large bowl, the cake will come out thinner.

Ingredients:

135 grams of butter;
145 grams of raisins;
7 grams of vanillin;
3 standard eggs;
2 grams of baking powder;
35 grams of powdered sugar;
145 grams of granulated sugar;
260 grams of wheat flour.

Step by step recipe

Pour the raisins into a colander. Rinse. Transfer to a glass dish. Pour in boiling water. Leave for twelve minutes. Drain water, dry dried fruits.

Divide the oil into several parts. Heat in the microwave at medium power for no longer than thirty seconds.

Transfer the oil to a deep bowl. Salt. Pour in vanilla, sugar. Beat with a mixer.

Mix eggs with mixture.

Add dry fruits to the mixture.

Add baking powder, flour. Mix thoroughly.

Pour the mixture into the multicooker bowl.

Set the “baking” mode, bake for forty-five minutes, then check the readiness - pierce the cake with a toothpick, if it remains dry, then the dish is ready.

After the multicooker announces the completion of cooking, you need to get the pastries. If you leave the cake on "warming", it will become too dry. The finished dish can be decorated with cream, powder or make a creamy sauce.

I think that I will not be mistaken if I say that absolutely everyone knows him, both those who come from the USSR and those who were born after the collapse of the Union. Many stores still sell pastries similar to it, but with a different name, because it has a different cooking technology. And the real Stolichny cake with raisins had a recipe according to GOST, and unlike many Gost recipes, this one is accessible and easy to perform. So why not try to cook a masterpiece of Soviet culinary at home?

What is the "Capital" cupcake?

It is both soft and dense inside, unlike many of its air counterparts, as they say, “you take a thing in your hand.” Therefore, by the way, it is baked at a relatively low temperature for baking and for a very long time - 1.5 hours. The classic cake has a firm, confident crust, and a crack runs along the center along the entire length and this is not a defect, this is a distinctive feature of Stolichny. Even more than that, we will help it to form - we will make an incision with a knife, and not only for aesthetic purposes, when the cake stands in the oven for some time, its surface will seize, dry out, and the crumb needs to grow! So the crust will crack anyway, only it can happen anyhow, maybe even from the side. To prevent this from happening, we will make an incision.

What do we need to prepare

wheat flour - 1.5 cups (240g); *
butter - 175g;
granulated sugar - 175g;
chicken eggs - 3pcs;
light raisins - 175g;
baking powder - 1/2 tsp;
powdered sugar.

Cupcake Stolichny: recipe with photo step by step

We wash the raisins under running water. If it is dry, then it is advisable to pour it with hot water from the kettle and let it stand for 10 minutes so that it softens and swells, then drain the water.
The butter must be taken out of the refrigerator in advance and held on the table so that it becomes soft. When it reaches the desired state, put in a bowl for whipping, add sugar and beat with a mixer, first at low speed, and then at high speed until the mass increases in size and becomes lush.
Break first one egg, beat, then the second, third and beat again.
Mix flour with baking powder and sift into a bowl with all the ingredients.
We put the mixer aside, now arm ourselves with a spatula and mix the dough until smooth. We put the raisins (do not forget to drain the water) and mix again.
We get ready-made cake dough. It is quite thick, but this is exactly what Stolichny should have.
We shift the dough into a rectangular shape. I baked in silicone, the cake came out well without additional lubrication, if you have a metal one, even with a non-stick coating, then it is better to pre-lubricate it with butter and sprinkle with flour.
We distribute the mass according to the shape, smooth it on top with a spatula. We take knives and make a shallow cut in the center and along the length of the cake. This is the same incision for the very crack that I wrote about above. If you look closely, you can see it in the photo below.
We heat the oven to a temperature of 160°C. We put the cake and bake for 1.5 hours. But nevertheless, you need to keep an eye on him, since the ovens are different and the “Capital” can behave differently.
Ready to take out, put on a wire rack, first cool in the form (10 minutes), then turn over and listen, cool already to room temperature. When cool, sprinkle with powdered sugar.

Just? Very much in my opinion! Try baking a cupcake at home and you will definitely like it. It is stored for a long time, but this is in theory, because in practice it does not stale for a long time, his family “persuades” him on both cheeks and very quickly.

Capital cupcake with raisins has been and remains one of the most favorite treats of all children and adults since the times of the USSR. Now this treat also does not give up its positions and continues to delight all the sweet tooth. And if you cook the Stolichny cake according to GOST, then it will be doubly tastier.

It should be noted right away that in order to prepare the perfect cupcake according to GOST, you will definitely need a kitchen scale, since all proportions must be strictly observed. In extreme cases, the scales can be replaced with a measuring cup.

Ingredients:

raisins - 175 g;
eggs - 3 pcs.;
butter - 180 g;
wheat flour - 240 g;
sugar - 175 g;
vanilla sugar - 1 pack;
baking powder - ½ tsp;
powdered sugar - to taste;
salt.

Cooking:

To prepare the dough, you will need melted butter, so you need to get it out of the refrigerator in advance. If you haven't, use a microwave or water bath. Add sugar to warm butter. It can be replaced with powdered sugar. The taste won't change much. If you decide to use regular sugar, check the consistency with your hand after you've finished mixing with the butter to make sure the sugar has completely dissolved.

Butter and sugar are best mixed with a mixer. This will help you achieve the desired effect faster. Start mixing at a slow speed, then change the mode up, but do not set the maximum values.

When the sugar is completely dissolved, add eggs one at a time to the future dough, stopping each time and mixing everything thoroughly. In this case, you can continue to beat the mass without stopping.

It's time for the main ingredient of the Capital Cake - raisins. It must be washed and dried beforehand. This can be done efficiently and quickly with two paper napkins. Add dry raisins to the creamy mass. Mix everything thoroughly with a spatula. It is better not to use a mixer for this purpose.

It's important to know!

Russia has launched a new federal program for all women suffering from obesity and overweight "I am for a healthy body!" During the program, every Russian woman will be able to try a unique highly effective fat-burning complex"Bee Slim" received 1 jar absolutely free. The complex will help to get rid of excess weight in 14 days at home!

Before adding flour, be sure to sift it. So along with the flour, air will get into the cake, and it will be more airy. But the lightness that flour will give the Capital Cake is not enough, so add baking powder. At this point, add vanilla sugar.

Mix everything thoroughly. If you get too liquidy consistency, add a little more flour. If this is not done, the cake will not be completely cooked, and the raisins will move to the bottom of the cake.

Prepare a baking dish. In the USSR, such cupcakes were rectangular in shape, but you can make it the way you like. Grease the form with butter and sprinkle with a little flour. Lay out the dough and gently smooth it over the surface. Surely, many remember that the capital's raisin muffins were sold with mouth-watering cuts in the middle. If you still want to recreate this picture, make a shallow cut in the raw dough with a wet cooking spatula.

Send the cake to the oven, preheated to 160 degrees for 80-100 minutes. Readiness can be checked with a toothpick. To make it easier to remove the pastry from the mold, leave it to cool not on the table, but all in the same oven.

If you want to fully enjoy the incredible taste of this dessert, then let it brew for a day. So it will taste even better. And so that the cake does not become hard, sprinkle it with powdered sugar.

Some believe that the real recipe for Capital cake with raisins according to GOST should contain cognac. In fact, the presence of an alcoholic drink is not at all necessary, but such a recipe also takes place.

Ingredients:

flour - 225 g;
butter - 170 g;
granulated sugar - 170 g;
raisins - 170 g;
eggs - 3 pcs.;
powdered sugar - 2 tsp;
cognac - 1.5 tbsp. l.;
baking powder - ¼ tsp;
salt.

Cooking:

According to the recipe for the Capital Cake, first of all, you need to beat the butter at room temperature until airy. Then add sugar to it and beat everything thoroughly again. At the end, stir the butter with a spatula to make sure there is no sugar left on the bottom of the dish. By the way, to simplify the task, it is better to take fine sugar.
Set the creamy mass aside, and take care of other products yourself. Break the eggs into a separate plate, and in one of them separate the yolk from the protein. Send the yolk to the rest of the eggs, and the protein can be used in other dishes. Beat the eggs with a fork until completely smooth and pour in the cognac. Mix thoroughly.
Now it's time to mix the dry ingredients. Separate 2 tablespoons of flour from the total mass. They will be needed for raisins. Add salt and baking powder to the rest of the flour. Sift the resulting mass through a sieve so that there are no lumps. Pour raisins with boiling water and leave for 5 minutes. Then drain the water, put the raisins on a sieve and, to finally remove excess moisture, dry the dried fruits on paper napkins. Roll the raisins in the remaining flour.
Combine butter and egg mixture, mix well. In parts, add flour to the dough, mixing the resulting mass each time. The easiest way to do this is with a mixer. When the dough is almost ready, add raisins to it. Mix everything thoroughly for the last time, but not with a mixer, but with a spatula to leave the raisins intact. At this stage, you can put the oven to warm up to 170 degrees. At this time, grease the form with butter and sprinkle with flour. Transfer the dough to a baking dish.
On average, muffins are baked for about 100 minutes at a temperature of 170 degrees. But this indicator depends on the depth of your form and the amount of dough, so do not forget to periodically check the readiness with a toothpick. But do not keep the oven open for a long time, otherwise the pastries in it may not cook properly.

Cupcake Stolichny in a bread machine

This legendary recipe for Capital Raisin Cake has another interpretation: sometimes dried fruits are replaced with chocolate drops in this delicacy. It turns out no less delicious.

Ingredients:

butter - 100 g;
flour - 180 g;
eggs - 2 pcs.;
chocolate drops - 50 g;
powdered sugar - 100 g;
milk - 50 ml;
baking powder - 2 tsp;
cocoa - optional

Cooking:

Cut the butter into cubes and bring it to room temperature. Since this recipe involves cooking in a bread machine, prepare this kitchen unit. In principle, you can use the oven or even a slow cooker, but the process of cooking in a bread machine will significantly speed up the work. Before putting the ingredients into the oven bowl, do not forget to install the stirring knife.
Pour the butter into the bowl and add some milk. It can also be replaced with low-fat cream. In a separate bowl, lightly beat the eggs until slightly foamy. You can do this with a regular fork. Mix dry ingredients, namely flour, powdered sugar and baking powder. You can use regular sugar, but the powder dissolves faster and the mixing process will be as easy as possible.
Combine all the ingredients described above from the recipe for the Capital Cake according to GOST in a bread machine. Optionally, you can add a couple of tablespoons of cocoa at this stage. The main advantage of baking in a bread machine is that it will knead everything on its own and you will get the dough of the perfect consistency. You only need to set the "Cupcake" mode on your equipment and wait 15 minutes. At the end of the kneading, the oven will emit a special sound signal.
When the mass is ready for further use, slightly open the oven lid without turning off the set mode and add chocolate drops. In principle, you can also use raisins, as in a standard recipe. Stir the dough with a spatula and, if necessary, remove the remains from the walls.
Close the bread maker and let it finish the programme. Check the doneness with a toothpick: if it is wet when you pull it out of the cake, you need to re-adjust the program for 15 minutes. This time, the "Knead" function does not need to be used.
That Capital cupcake is ready! It remains to pull it out of the mold and let it cool. It was already mentioned earlier that pastries are tastier if they are allowed to brew for a day. Therefore, do not be lazy and listen to this advice.

As you can see, there is no single recipe for the Capital Cupcake. After all, for everyone it is his own - the most beloved and memorable cupcake according to GOST. And if you don't have one, try all 3 recipes and choose the best one. Enjoy your meal!

The abbreviation GOST has been remembered by many as a measure of the infallibility of the technological process in the food industry. It is associated with memories from the "soviet" childhood about fresh pastries, every morning filling bread shops and pastry shops with its aroma. Many people think that standardization is the limit of perfection. Is it so?

Standards exist even now, but, unfortunately, they do not fully satisfy the needs of consumers. One of the reasons for the loss of quality is competition, which pushes manufacturers to look for cheap raw materials, use chemical additives, and change technical specifications to reduce costs.

Of course, GOST of the Soviet times was also characterized by the approval of more economical technologies, but in market conditions, the requirements for product quality are catastrophically reduced compared to the subsidized conditions of the USSR food industry enterprises. Industrial standards are created exclusively for the mass production of food products, and they should be treated as a way to regulate the general rules for preparing something, and not as an ideal recipe for a cake according to GOST or another industrial product.

But home baking has its own standards., and they depend only on the skill and taste of the mistress of the house, her desire to please her loved ones. These criteria are more important than economic calculations. For those who are not confident in their abilities, it is important to understand: if at least once you had to deal with one of the types of dough, then it is not difficult to cook a cupcake, because this is the easiest kind of pastry. If you look closely and analyze, you can easily find similarities in the technology of cooking the entire range of pastries invented by mankind.

Keks is a word denoting sweet and very rich bread of English origin, cake is of Italian origin, kulich is a muffin with Greek roots, pie, loaf are Russian variants of sweet pastries. The need for the preparation of sweet sacred bread, symbolizing the change of seasons associated with sowing or harvesting, marriage, birth or death, housekeeping and well-being has existed since people began to grow grain.

The need for industrial standards for food products has arisen in recent decades, and it is associated not with the general principles of preparation, but more with sanitary standards, average quality assessments of mass-produced products. In the home kitchen, the situation is different: every housewife is her own technologist, and there is no need for control when you bake something tasty and sweet for your loved ones.

Cake with raisins (recipe according to GOST) - basic technological principles

For the preparation of cupcakes, two types of dough are used - yeast and yeast-free. It is believed that in America, traditionally, yeast-free dough is prepared for cupcakes, with the addition of baking powder, and in England, yeast is used. Both types belong to the category of pastry, using eggs, butter, dairy products, aromatic additives, fruits and dried fruits, nuts. Options for additives vary depending on the regional characteristics of each cuisine, but in general, there is a general pattern for making muffins - there is never too much muffin.

From here follow the main technological points. It is known that baking makes the dough heavy, slows down its rise. To create a light, porous structure, a baking powder or yeast is used.

Yeast provides a more intensive enrichment of the dough with carbon dioxide bubbles, due to which the rich dough increases in volume by 2-3 times, and the finished baking has a more porous structure than when soda, ammonium and other baking powder are added to the dough. In production, for this purpose, special chemical additives are also used that are allowed by GOST, which are also used to increase the shelf life of bakery and confectionery products. At home, experienced housewives use long-known methods, without the use of industrial technologies.

To make a yeast-free dough cake lush and soft, the individual ingredients are pre-prepared:

Flour is sifted not only to avoid possible foreign impurities getting into the dough, but to saturate it with air;

All dough components should be at room temperature, which will speed up the start of dough fermentation and more active rise;

Beat eggs and butter separately and then combine. This method allows you to additionally add splendor to the future product. When whipping, the products are saturated with air bubbles, which are released from the dough during baking and form its porous structure.

The texture of yeast-free cake dough resembles biscuit dough. It is this consistency that provides the maximum rise in pastry when baking muffins. Yeast dough can have a denser consistency, for which the composition of dry components increases.

Yeast-free cake dough is baked immediately after kneading. Yeast - first sent for proofing, to increase the volume before baking.

Cupcakes are baked in rectangular, round and ring forms, as well as in small rosettes made of parchment or foil (for piece products). Metal forms are pre-lubricated with vegetable fat and sprinkled with flour. They are also lined with oiled parchment paper. For silicone molds, this preparation is not necessary.

The baking time depends on the mass of the product and the temperature regime. Finished products are first placed on a wire rack in a mold, cooled, then transferred to a sheet and decorated with icing, fudge, or simply sprinkled with powder, nuts.

The secret of the perfect cupcake lies in the selection of the freshest products, the observance of technological moments in the process of kneading dough and baking. Some components indicated in the recipe can always be replaced, if desired, but in proportion.

1. Cottage cheese cake - recipe according to GOST

Products:

Sugar 165 g

Spread, butter (or butter) 80 g

Eggs (melange) 2 pcs. (83 g)

Raisins, dark 80 g

Curd (18%) 120 g

Essence 2 g

Yield: 0.8 kg

Cooking technology:

Beat the spread with sugar until white. Add grated cottage cheese to it. Continuing to beat the mass, pour in the beaten eggs. Quickly add the sifted wheat flour combined with soda to the resulting dough. Add essence if desired.

Washed, dried and floured raisins are introduced into the dough at the same time as the dry ingredients. After adding the flour, mix the dough gently with a spatula or spoon for no more than thirty seconds, and immediately pour into the prepared pan. Bake in preheated oven at 180°C. Baking time - 50 minutes.

The finished and cooled product is transferred to a flat dish and sprinkled with powdered sugar using a strainer. The cake is then sliced and served.

2. Cupcake (recipe according to GOST) "Children's"

Composition of products:

Melange 90 g (2 ½ eggs)

Carrot 70 g

Butter 140 g

Sugar 120 g

Essence, vanilla 3 g

Powder 10 g

Progress:

Grate boiled carrots. Wash raisins, steam with boiling water, dry. Sprinkle carrots and grapes with flour before adding to the dough.

Beat the butter, adding sugar and essence. Add salt to the eggs and beat until frothy, then combine with butter. Do not stop beating for another ten minutes. Combine the soda with the sifted flour and add the mixture a tablespoon to the liquid mass. Use a spatula when adding the flour mixture, carrots and raisins. Try to mix quickly and gently to maintain a fluffy texture.

Pour the finished dough into the prepared silicone mold and bake at 180°C for about an hour. Check doneness with a wooden skewer. Decorate the surface of the chilled cake by sprinkling with powder.

3. Cupcake "Capital" - a classic recipe

Composition of products:

Wheat flour (high quality) 290 g (including raisin powder 50 g)

Vanilla essence 1 g

Butter 190 g

Eggs 3 pcs.

Raisins (dark, large) 185 g

Sugar 90 g

Powder, refined 20 g

Cooking technology:

Beat softened butter at medium speed for 7 minutes. Continue beating while adding sugar. After another five minutes, add beaten eggs (melange).

In the sifted flour, add baking soda, salt and prepared raisins. Add the dry mixture to the lush liquid mass with a spoon, in portions and mix for thirty seconds, moving from bottom to top, carefully, trying not to destroy air bubbles.

Immediately transfer the dough to the prepared form and send it to the oven preheated to two hundred degrees for 25-30 minutes.

After cooling, put the cake on a plate and sprinkle with powder through a small strainer.

4. Cupcake (recipe according to GOST) "Spring", with yeast

Compound:

Sugar 150 g

Cream margarine 110

Eggs 2 pcs. (+ 1 piece for surface lubrication)

Instant yeast 11 g

Salt, kitchen 2 g

Candied fruits 50 g

Red raisins 75 g

Vanillin, crystalline 4 g

Nuts (kernels) 30 g (for powder)

Powder 15 g

Output: 2 pcs. x 0.5 kg

Cooking technology:

Beat softened margarine (or butter) with sugar until creamy. Add 2 eggs to the mixture while continuing to beat. Combine flour, salt, vanillin and dry yeast with liquid mass. Add raisins and finely chopped candied fruits (in assortment).

Grease muffin tins with vegetable oil. Divide the prepared dough in half and roll into balls, put into molds. Keep for 15-20 minutes near a heat source, then brush the surface with the remaining beaten egg and bake at 200-210°C. Cover warm products again with melange and sprinkle with a mixture of nuts and powder.

5. Small cupcakes "Capital" from rye flour

Composition of products:

Rye flour (peeled) 140 g

Sugar 175 g

Wheat flour 100 g

Eggs 3 pcs.

Butter 175 g

Refined powder 30 g

Technological process:

Combine wheat and rye flour with raisins and soda. Beat the butter until a white creamy consistency is formed, add sugar and eggs to it. Combine both parts of the dough and knead until smooth. Divide the mass into 10 balls and place them in prepared, greased, parchment forms. Bake for 20 minutes at 200°C.

6. Lemon cake: set aside the GOST recipe and enjoy!

Ingredients:

Powder 120 g

Eggs 3 pcs.

Vanilla extract 2 ml

Lemon 1 pc.

Rum essence 3 ml

Butter 140 g

Candied fruits 50 g

Saffron 1 g

Operating procedure:

Turn on the oven at 180°C. Prepare a round cake pan. If the form is metal, then grease it with grease and sprinkle with flour.

Remove the zest from the lemon and cut it into thin strips. Rub the yolks with a part of refined powder (60 g), add vanilla and rum. Cool the whites and beat, adding lemon juice to a strong foam. Combine the protein and yolk mass. Dissolve the saffron in a tablespoon of boiling water and add to the eggs. Beat the butter with the rest of the powder, gradually add the egg mixture.

Put soda, zest, dried fruits and candied fruits in flour. Add the dry mixture to the creamy egg mixture, mix and pour into a baking dish.

Baking time - 40 minutes.

Cupcake "Capital" with raisins according to GOST - useful tips and tricks

Butter in the cake dough can be replaced with a spread - it is cheaper and, moreover, improves the quality of baking, because it has a lighter composition.
Spread is easy to prepare at home using a blender. Beat any refined oil, introducing into it in small parts (literally - drop by drop) milk, cream or water.
The result is a creamy-vegetable fat with a pasty consistency.
If it is necessary for making puff pastry - freeze it, for shortbread or yeast dough - use it in a soft form. The ratio of vegetable oil and milk (cream) is 1: 1.

This is probably the most famous cupcake from our Soviet past. To be honest, I never liked that it was full of raisins, and I always chose those cupcakes where there were less of them visually :) I always wanted to feel its real taste, without bitter fried berries that bulged from all sides ...

I took several recipes from the Soviet era and edited them to my taste. Almost all Soviet recipes give the same proportions of butter, raisins and flour for this cake - 1: 1: 1 - but it can be noted that the proportions for weight and piece could be slightly different. We look:

"Bible" of Soviet confectionery production: "Recipes for cakes, pastries, muffins and rolls", volume 3. Three variants of the recipe "Capital"

Nina Buteykis. "Technology of preparation of flour confectionery products"

Robert Kengis. "Products from the test."

Robert Kengis, Pavel Markhel. "Homemade "Homemade cakes, pastries, cookies, gingerbread, pies"

"Collection of recipes for flour confectionery and bakery products for catering" (ed. Pavlov, 1998).

And for comparison - Irina Chadeeva. "Baking according to GOST". The author took the numbers and proportions of ingredients in the same books.

It’s hard to come up with something new with this cake, but I came up with something: I still took less raisins and slightly reduced the amount of sugar, which turned out to be uncritical with so many eggs.

My proportions:

235 gr flour
165 gr butter
135 gr sugar
100 gr raisins
3 small eggs (this is about 140-150 gr)
2 tsp vanilla sugar (or 1-2 tsp extract)
1/4 tsp salt
1/2 tsp baking powder (important: I measured with a measuring spoon, not a regular teaspoon!)

Cooking technology- as in Soviet books. I baked in muffin tins for 25 minutes at 180C.

It turned out perfect for me! Yes, and the family was satisfied: "the same taste."