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Incision cake "Capital"

By

Rate this recipe 4/5 (21 Votes)

Ingredients

  • 175g softened butter
  • 175g sugar
  • 3 eggs (140g unshelled)
  • 175 g of dry raisins
  • 240 g of sifted flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon brandy
  • 1/2 teaspoon vanilla sugar
  • a pinch of salt.
  • All products must be at room temperature
  • so think over every detail in advance. I did not use raisins
  • but you will certainly add it.

Details

Servings 6
Level of difficulty Average
Preparation time 15mins
Cooking time 45mins
Cost Average budget

Preparation

Step 1

Lightly beat the butter, add sugar gradually . Beat three to five minutes , until the mixture is silky and delicate .
Then, one by one , trying to drive the eggs , continuing to whisk .
Add a pinch of salt to the dough , vanilla sugar and a tablespoon of brandy. No cognac , brandy or liqueur take .
It's time to add raisins, which should be thoroughly dry or roll in flour . You can use candied fruit and almonds and chocolate chips . I cooked without raisins .
Then add the sifted flour mixed with baking powder .
At low speed , beat the dough until smooth. Turn the oven to 160 degrees.
Gently spread batter into the pan . Align the top of a wet spatula , knife and make recess send it in the oven for an hour and a half. Readiness check cake with a wooden stick .

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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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