Pawaru-Grahmata

№ 32VIII. nodaļa

Sveiceru karaša

Swiss yeast cake with raisins and almonds

  • Serves 10–12
  • about 3 hours, including rising
  • Melnraksts · vēl nav izmēģināts

1796Sweizeru karrascha.

Modernizētslpp. 335–336 · PDF 349–350
10 porcijas

The book gives no quantities except 10 or 12 eggs; the amounts below are ours, scaled to 5 eggs.

Method

8 soļi
  1. Simmer the raisins in water for 2–3 minutes, drain and leave to cool. Pat them dry.
  2. Dissolve the fresh yeast in the milk (instant yeast can go straight into the flour). Mix the flour, sugar, mace and salt in a large bowl, add the milk and mix to a firm dough you could knead.
  3. Beat the eggs with the soft butter (it will look curdled) and add it to the dough a little at a time, kneading or beating with a dough hook for 8–10 minutes, until the dough is smooth, glossy and elastic. It will be soft and sticky, like brioche. Work in the raisins and almonds.
  4. Cover the bowl and leave in a warm place (25–28 °C) for 45–60 minutes, until it has visibly started to rise.
  5. Meanwhile, rub a 2.5 l Gugelhupf or bundt tin thickly with the cold butter and dust it with the breadcrumbs.
  6. Spoon the dough into the tin and level it. Leave it for 20–30 minutes while the oven heats to 180 °C (160 °C fan).
  7. Bake for 45–50 minutes, until deep golden; a skewer should come out clean and the centre should reach about 93 °C. Cover loosely with foil after 25 minutes if it browns too fast.
  8. Leave in the tin for 10 minutes, then turn out onto a rack to cool.

Notes

What the book says vs. what we added

the book takes as much fine wheat flour as the size of cake needs, mixes it with a little fresh yeast, sugar, mace, salt and lukewarm milk to a dough that is not too soft but can be kneaded, then beats in 10 or 12 eggs with a good piece of butter, and finally boiled raisins and slivered almonds. It is left in a warm place, and when it starts to rise it goes into a mould, a covered baking pan or a pastry case. The mould is always greased with cold butter and dusted with breadcrumbs. All amounts, the temperature and the times are ours.

Eggs

10 or 12 eggs suggest about 1 kg of flour in the book's cake. Our 5 eggs to 500 g keep the same ratio.

The name

the book doesn't say what is Swiss about it. In shape and richness it is close to the German and Austrian Gugelhupf.

Without a ring tin

a 24 cm springform or a 1 kg loaf tin works; check it after 35 minutes.

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