Russian Sour Cream Muffin Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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from an International recipe group: The recipe came with an old Soviet muffin pan. Makes a small cake or about 6 muffins. One person who tested the recipe, enjoyed it! Ingredients:
1 cup wheat flour |
2 eggs |
2/3 cups sugar |
1/2 cup sourcream (or sour wholemilk yogurt) |
pinch salt |
1/2 teaspoon citric acid |
1 teaspoon baking soda |
30 g margarine |
1/3 cup raisins (optional) |
lemon zest (optional) |
Directions:
1. Beat eggwhites into stiff foam.
2. Set aside in cool place.
3. Put the muffin cake form or baking cups into the oven and turn the oven to 200C.
4. Put sugar,salt and margarine in a kettle, heat, add some spoon of water if needed and dissolve into a sirup.
5. Cool a bit.
6. Mix together egg yolks,sourcream,margarine-sugar butter sirup,flour, lemon zest and raisins.
7. Take the form out of the oven, grease it well and sift with breadcrumbs or crushed rolled oats.
8. Add to the batter citric acid and soda, mix quickly and thoroughly with an egg whipper.
9. Add egg whites by spoon.
10. Mix gently, dont overmix.
11. The batter should be sticky and not liquid.
12. Pour the batter into the form, brush off the breadcumbs from places that are not covered with dough.
13. Let the cake bake for at least 30 min, small muffins for 20 until checking it.
14. Dont open the oven before earlier than this!
15. Makes 5-6 muffins or one medium-size cake
16. Substitutes -
17. exchange margarine to 1/3 cup sugar or applesauce or prune puree,
18. exchange sugar to artificial sweetener, add 1 tbsp more sourcream
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