Fructose Raisin Cake
10 servings
75 minutes
Raisin cake with fructose is a delicate and aromatic pastry that has become a favorite treat in Russian cuisine. Its origins trace back to traditional home recipes where cognac-soaked raisins add subtle caramel and fruity notes to the bake. Fructose makes this dessert a softer and healthier option for sweet lovers. During baking, it fills the home with a cozy aroma of butter and vanilla. The taste is rich, with a hint of cognac and juicy pieces of raisins, while its texture is airy and slightly moist. This cake pairs perfectly with tea or coffee, enhancing cozy family evenings or friendly gatherings. Sprinkled with fructose powder, it gains an exquisite appearance, making it not only delicious but also aesthetically pleasing.
1
Soak the raisins in cognac for 20-30 minutes. Beat the butter with sugar until fluffy. Add 3 eggs one at a time. Mix well. Sift in the flour with the baking powder and mix thoroughly. Once the raisins have absorbed the cognac, add them to the dough.
- Raisins: 200 g
- Cognac (brandy): 100 g
- Butter: 170 g
- Fructose: 170 g
- Chicken egg: 3 pieces
- Wheat flour: 240 g
- Baking powder (raising agent): 10 g
2
Place the dough in the mold.
3
Level the top and cut it with a spatula moistened with water. This is necessary for the top of the cake to crack evenly in the middle.
4
Bake at 160 degrees for about 60 minutes. Check readiness with a wooden stick; nothing should stick to it. Let the finished cake cool on a rack (to prevent moisture). Sprinkle powdered fructose on top.
- Fructose: 170 g
