Hello, I’m Joana. Today, I’m gonna show you how to prepare st. petersburg muffin cake recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
St. Petersburg Muffin Cake Recipe
St. Petersburg Muffin Cake is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. St. Petersburg Muffin Cake is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have st. petersburg muffin cake using 10 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make St. Petersburg Muffin Cake:
- Make ready 300 grams Flour
- Take 1/2 packages Baking powder
- Take 1/3 tsp Soda
- Get 1 Vanilla sugar
- Prepare 150 grams Sugar, can be increased to 200g
- Take 4 Eggs
- Prepare 200 grams Butter
- Get 150 grams Sour cream, fresh
- Take 70 grams Nuts
- Prepare 1 All sort of candied fruits: I had glazed cherries, dried cranberries, dried melon, dried papaya, dried pineapple
Steps to make St. Petersburg Muffin Cake:
- First I cut into small peaces my candied fruits, u can add raisins if u like, but I usually stick to pineapple, papaya, cranberries….
- Then I took some nuts, put them in the microwave for less then a minute, gave them some time to cool down, and crushed with an ancient hand grater. U can actually fry the nuts, I just used the easier way.
- Butter was taken out of the fridge some time ago to be soft, but I forgot to do that, so also melted it a bit in microwave, I had one solid peace, so just some 40 seconds. It anyway started to melt a bit, but while I made things ready it hardened back. I cut it into small peaces for it to continue melting. P.s. Butter shouldn’t be liquid. It’s my little mistake.
- Sift the flour, with baking powder, soda and vanilla sugar. I do that to add fluffiness
- Divide the whites and the yolks …. In the mixer whip the whites with the half of the sugar. Make it a good thick foam. Put in the fridge.
- Then whip the yolks with the rest of sugar into creamy white texture, add budget, continue mixing and then add sour cream. The texture might seam a bit weird… Don’t whip that for long, otherwise sour cream might loose water and it will become less creamy.
- Pick a bigger dish and carefully, better with a plastic or wooden spoon mix the whites with the yolk mix. Don’t do it too fanatic, because bit by bit u should start adding flour, and carefully mix. U will hear bubbles of foam … The dough should be quite sticky. I added all flour in 4 goes. Somewhere between flour I added the fruits and nuts.
- Smear the form with butter and sprinkle with breaking. Since the dough will be quite thick, u should put it carefully in the form. And don’t try to make it super even, it will anyway melt evenly. And strange step, but even my granny did so, U should cut the dough… Yes, u got me right, just cut that raw dough.
- Oven must be heated up to 200C. When heated, the cake goes in. And just calm down. I put it on lower place. I watched it, so 25 min it was turned on lower heat, then some 10 on upper+lower, and some 5 minutes on upper for color.
- I checked it with a wooden stick, if it’s ready. When out, don’t keep it for long in form, so it doesn’t absorb humidity.
So that’s going to wrap this up for this distinctive dish st. petersburg muffin cake recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
