Secrets of a delicate cake

Cake is one of the favorite desserts of children and adults worldwide. This pastry is baked with the addition of jam, raisins, nuts, poppy seeds. And on top, it can be decorated with chocolate, fudge, or sprinkled with powdered sugar.

The cake can have a rectangular or round shape. Although products with an intermediate hole are often found. Such a cake is prepared in a special form and resembles a ring.

According to one version, this pastry first appeared in ancient Rome. At that time, tender and fluffy cakes were made from barley puree. Raisins, nuts, and pomegranate seeds were also added.

The word "cake" appeared in the Middle Ages. It is believed that this name comes from two words: English kechel - "pie" and Old French "frui" - "fruits". That is, fruits in a pie.

Cakes have spread throughout the world, but recipes for their preparation differ in different countries and depend on local ingredients.

The cake is prepared from yeast or sponge dough. At the same time, one thing remains unchanged - the high content of sugar, eggs, and butter (margarine)

The sequence of ingredients is important.
First, it is necessary to add part of the dry ingredients to the whipped butter, then introduce liquid products and then the second half of the dry ingredients.

To make the dough fragrant, you can add almond, citrus, or vanilla additive. Cinnamon is also perfect for these purposes.

To preserve the porous structure of the dough and make the cake airy, it is recommended to knead the dough as quickly as possible. It is necessary to mix carefully from top to bottom. Whipped whites should be introduced last, after adding flour.

To make the cake softer and more delicate, you can replace one egg with two yolks.

To keep cakes longer, you can replace a small amount of flour with starch or crushed nuts (about 10%).

It is necessary to cook cakes in a well-heated oven (about 200 degrees). During baking, do not open the oven and do not move the cakes. The temperature difference affects the rise – it can settle.

You can check the readiness of cakes with a wooden stick. After piercing the product, it should remain dry. If you are preparing portioned cakes, then each of them needs to be checked separately.

If the cake remained moist inside and a crust formed on top and began to burn, you need to cover the cake with parchment paper and bake further.

After baking, it is desirable to let the cakes cool and only then remove them from the mold, otherwise it will be difficult to get them out whole.

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