Russian Sour Cream Muffin CakeFrom midgelet 7 years ago
- 1 cup wheat flour shopping list
- 2 eggs shopping list
- 2/3 cups sugar shopping list
- 1/2 cup sourcream (or sour wholemilk yogurt) shopping list
- pinch salt shopping list
- 1/2 teaspoon citric acid shopping list
- 1 teaspoon baking soda shopping list
- 30 g margarine shopping list
- 1/3 cup raisins (optional) shopping list
- lemon zest (optional) shopping list
How to make it
- Beat eggwhites into stiff foam.
- Set aside in cool place.
- Put the muffin cake form or baking cups into the oven and turn the oven to 200C.
- Put sugar,salt and margarine in a kettle, heat, add some spoon of water if needed and dissolve into a sirup.
- Cool a bit.
- Mix together egg yolks,sourcream,margarine-sugar butter sirup,flour, lemon zest and raisins.
- Take the form out of the oven, grease it well and sift with breadcrumbs or crushed rolled oats.
- Add to the batter citric acid and soda, mix quickly and thoroughly with an egg whipper.
- Add egg whites by spoon.
- Mix gently, dont overmix.
- The batter should be sticky and not liquid.
- Pour the batter into the form, brush off the breadcumbs from places that are not covered with dough.
- Let the cake bake for at least 30 min, small muffins for 20 until checking it.
- Dont open the oven before earlier than this!
- Makes 5-6 muffins or one medium-size cake
- Substitutes -
- exchange margarine to 1/3 cup sugar or applesauce or prune puree,
- exchange sugar to artificial sweetener, add 1 tbsp more sourcream
The Cookmidgelet Eastern, USA
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