Cake with egg yolks
As a big fan of marshmallows and macarons that use egg whites, I am constantly tackling the problem of utilizing egg yolks. I already make cheesecakes with yolks (and it's tastier than the traditional recipe), I also put a yolk rather than a whole egg in the mince for cutlets. But it still doesn't solve the problem globally. And recently, somewhere on the Internet I came across this recipe for a muffin. I wrote it down in my notebook, but I didn't have time to make it for a long time. And I'm glad I finally did. The muffin turns out moderately sweet and crumbly. I leave it overnight in a tightly sealed container, and in the morning it turns into a tender, melt-in-your-mouth dessert. I add homemade candied oranges and their syrup to the dough, but you can add chocolate in drops, berries, dried fruits, zest, and in general, anything you like. Enjoy experimenting!"
Composition:
- flour - 360 g.
- sugar - 220 gr.
- cream butter – 120 gr.
- yolks – 5 pcs.
- egg – 1 pc.
- salt - a pinch
- milk/ candied fruit syrup/alcoholic liqueur – 100 ml
- leavening agent - 2 tsp
- citrus/ candied fruit/chocolate/dried fruit/nuts/berries – optional
- almond petals (optional) – a handful
Cooking a muffin on yolks:
Whisk room temperature butter with sugar and salt until fluffy and lightened – at least 5 minutes. Then, one at a time, add the egg and yolks, beating well each time.
When the mixture is homogeneous and airy, add the syrup (or milk, or alcoholic liqueur if you're not making it for children), then whisk again until smooth.
When the mixture is smooth and airy, add the syrup (or milk, or alcoholic liqueur if you're not making it for children), then whisk again until smooth.
Then add the flour sifted with the baking powder and mix with a spatula until smooth. Do not knead for too long, otherwise the cake will turn rubbery, just enough to moisten all the dry ingredients.
If desired, add candied fruit (or nuts, or berries, or dried fruit), mix in a couple of movements and place the batter in an oiled muffin mold. It can be a rectangular mold, a round mold with a hole in the middle or cups for small muffins. Sprinkle the almond petals on top.
Bake in a preheated oven at 180 degrees until done – about an hour. If you are baking small muffins, keep an eye on – they will be ready much sooner.
Bake for about an hour.
Cool the muffin and serve. It tastes much better on the second day, but if you want to eat it immediately, you can lightly butter the slices like a sandwich.
Serve the muffin on the second day.
Good appetite!
