Perfect Easter CAKES with CREAM! Delicate, light, fibrous! Moist and very tasty! 

Perfect Easter CAKES with CREAM! Delicate, light, fibrous! Moist and very tasty!
Very airy and delicious! They always work out! They don't crumble! They don't get stale for a long time! sty!
THE amount of dough for the form 13.4 x 8.5 cm - 360 g, for the form 12x8.5cm - 300g , for the form 11x8.5cm - 240 g , for the form 9x8.5cm - 170 g of dough
INGREDIENTS for 3 molds 13.4 x 8.5 cm (as in the video) + for 3 shapes 11x8.5cm (as in the video) + for 3 shapes 9x8.5cm
FOR SOURDOUGH
400 ml of warm cream (12%)
14 g of dry yeast (it is important to take high-quality yeast) or 42 g of fresh yeast
50 g of sugar
FOR KNEADING THE DOUGH:
3 eggs weighing 50 g each + 2 egg yolks
16 g vanilla sugar
250 g of sugar
1 tsp. with a small hill of salt
100 g sour cream 10%
rum essence
1 kg of flour
150 g softened butter
50 g of odorless vegetable oil
130 g of raisins
70 g candied fruits (optional)
a little vegetable oil for the work surface
bake small molds at a temperature of 170 degrees Celsius top-bottom mode without convection on the second level from below for 20 minutes and another 10 minutes with convection at a temperature of 170 degrees Celsius until ready and check with a wooden stick so that it comes out dry and clean. If you do not have convection, bake for about 35 minutes at a temperature of 170 degrees Celsius top-bottom mode without convection on the second level from below
bake large molds at 170 degrees Celsius top-bottom mode without convection on the second level from below for 25 minutes and another 15 minutes with convection at 170 degrees Celsius until ready and check with a wooden stick so that it comes out dry and clean. If you do not have convection, bake for about 45 minutes at a temperature of 170 degrees Celsius top-bottom mode without convection on the second level from below
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