Cupcake with jelly
4 servings
30 minutes
Kissel cake is an amazing combination of traditions and culinary experiments. This recipe comes from Turkish cuisine, where kissel is used not only as a drink but also as an ingredient for baking. During the preparation process, the kissel completely dissolves, giving the cake a unique texture and a light fruity sourness. The airy dough enriched with vanilla, sour cream, and whipped egg whites makes the pastry tender, while butter adds richness to the flavor. This cake is perfect for morning tea or a cozy evening with aromatic coffee. Its softness and lightness make it an ideal dessert for those who appreciate exquisite yet simple recipes. Serve it slightly warm to highlight the subtle vanilla and fruit aroma, turning an ordinary tea time into a true gastronomic delight.
1
Mix flour with baking soda and baking powder and sift into a bowl. Separate the eggs into whites and yolks. Beat the butter with sugar and vanilla until white mass forms, adding yolks while beating, then add sour cream and continue beating, then add crushed jelly and beat well until the jelly completely dissolves.
- Wheat flour: 1 glass
- Soda: 1.4 teaspoon
- Baking powder: 1 teaspoon
- Chicken egg: 3 pieces
- Butter: 120 g
- Sugar: 0.5 glass
- Vanilla sugar: 15 g
- Sour cream: 5 tablespoon
- Kissel: to taste
2
Whip the egg whites separately with salt and lemon juice until stiff peaks form.
- Salt: 1.4 teaspoon
- Lemon juice: 1 teaspoon
3
Then add the egg whites to the sour cream-butter mixture and mix, add the flour, and mix well again to ensure the mass is homogeneous.
- Wheat flour: 1 glass
4
Preheat the oven to 180 degrees, grease a removable cake pan or small molds with butter. Pour the batter into the pan or small molds halfway, as the batter will rise.
- Butter: 120 g
5
Bake for about 30 minutes, check readiness with a wooden skewer.
6
Cool the cake in the pan, then turn it onto a rack, running a knife around the edge of the pan, carefully remove it, and let the cake cool completely.