Sverdlovsky Cupcake
4 servings
75 minutes
The 'Sverdlovsk' cake is a cozy treat with a rich history that carefully preserves the traditions of home baking. Its taste is a harmony of tender dough soaked in sweet wine, with the aroma of vanilla and the juiciness of raisins. A light syrup applied to the finished cake gives it an appetizing moisture and depth of sweetness. Thanks to condensed milk and margarine, the baked good turns out soft and airy. Perfect with tea or coffee, this cake creates an atmosphere of warmth and comfort at home. It can be served as a standalone treat or complemented with cream, jam, or nuts for added sophistication. This dessert reflects the classic European cuisine, combining simplicity in preparation with exquisite taste that makes it a favorite in many families.
1
First, beat the margarine with sugar until fluffy. Then, while continuing to beat, pour in the condensed milk. Next, add the eggs (one at a time), beating well after each. Then add the flour, sifted with baking powder, to this mixture. Mix well. Add wine and raisins to the dough. Stir.
- Margarine: 130 g
- Sugar: 110 g
- Condensed milk: 85 g
- Chicken egg: 2 pieces
- Wheat flour: 200 g
- Baking powder: 0.5 teaspoon
- Sweet wine: 1 tablespoon
- Raisin: 130 g
2
Grease a pan (20 cm in diameter or smaller) with oil and dust with flour. Preheat the oven to 150–170 degrees. Bake for about an hour (until a dry match). Then let it cool well.
- Margarine: 130 g
- Wheat flour: 200 g
3
For the syrup: mix 60 grams of sugar with 25 grams of water. Wait for the sugar to completely dissolve. Boil for about a minute. Let it cool slightly and pour over the cake.
- Sugar: 110 g