Who says that economic recipes cannot be sophisticated? Tony’s cake is proof that it is possible to combine the consistency of the Pantone, irresistible humidity and affordable costs.
A versatile mass that allows two versions in the same preparation: Crystallized fruit with raisins or chocolate with walnuts. Ideal for giving or serving in the dinners without weighing in your pocket, this recipe conquers even the most demanding palates.
How to make Bolotone
I begin by beating the margarine with the sugar, I add the eggs one by one and the exchange of flour with milk. Divide the dough to include crystallized fruit and grape passages in one part and chocolate with walnuts on the other.
Bake in a preheated oven until golden brown. Finally, I make a white cover with icing sugar or fractional with chocolate chosen. Take a look at the complete recipe below with suggestions and suggestions.
Recipe ingredients
- Basic mass
- 6 tablespoons full of salted margarine (200g)
- 2 cups of crystal sugar
- 1 lemon or orange chips
- 4 large eggs (or 5 small)
- 3 cups of yeast without wheat flour
- 1 cup of whole milk
- 1 teaspoon of paneton essence
- 1 tablespoon of yeast powder
- Fruit
- ½ cup of crystallized fruit
- ½ cup of grapes mixed steps
- Chocolate version
- ¾ cup of chocolate drops
- ¼ cup of chopped walnuts
- Coverage
- White: ½ cup of sugar glaze + milk until it forms the glaze
- Chocolate: 80 g of fractional milk topping
Methods of preparation
Margarina cream:
- Mix the margarine and washing sugar until smooth.
- Add the citrus zest.
Incorporation of eggs:
- Beat the eggs one by one until you get a aerated pasta (if you talk, don’t worry – solve when you add flour).
Final Mass:
- Flour and intercal milk in three steps, mixing manually.
- Add the sifted yeast.
Division of flavors:
- Separate the dough into two bowls.
- In one, mix fruit and raisins.
- In the other, chocolate and walnuts.
Oven:
- Place two 20 cm shapes, pour the pasta and bake in a preheated oven at 180 ° C for 40 minutes.
Covering:
- Branch: Mix the icing sugar with the milk until the consistency of the thick glaze.
- Sprinkle and decorate with fruit.
- Chocolate: Melt the roof in a water bath and pour the still hot cake over it.
SUGGESTIONS
Use margarine with lipids at 80% to ensure softness. Pre-hydration the raisins in rum or orange juice for 15 minutes. For the impeccable white glaze, lightly heat the mixture in the microwave before irrigation. Freeze the raw pasta for a maximum of 1 month: thaw during the night in the refrigerator before cooking.
Combinations
- Serve hot with cream ice cream contrast with the fruits
- Follow the Espresso chocolate To balance sweetness
- TO brunchcut into cubes and assembly of skewers alternating with brie cheese
Conclusion
OR It was Tony It is that recipe that becomes a Joker at parties: economic face, adaptable and professional. I tested the two versions and confessed: it is difficult to choose between the acid-sweet contrast of the fruits and the crunchy chocolate. Perfect for gifts in decorated jars or sale of homemade premium options.
Can I replace the essence of the paneton?
YES! Use 1 teaspoon of vanilla extract + ½ tablespoon of cinnamon powder.
How to prevent fruit sinks?
The creamy mass of the recipe naturally supports the ingredients. If you prefer, pass the fruits in the flour before mixing.
Can I make a single bigger cake?
Reduce all the ingredients to half and use the 25 cm shape. The time of the oven increases to ~ 50 minutes.
How long does the white glaze last?
Must be applied immediately. To keep, keep the cake without coverage and prepare the icing during the service.
Can I use yogurt instead of milk?
Yes, replace 1: 1. The natural yogurt will make the dough even more humid.
