The blog of cooking-ez.com
The cake and the raisins
Keywords for this post:CakeCakePastryRaisinsDoughFilling
When you bake a cake, like a cake or pound cake, you may have already encountered this thorny problem: How to make sure that the raisins, or the candied fruits, or any other small filling, do not fall to the bottom of the pan during the baking process?
4,746 10 4.4
Last modified on: May 31th 2019
The cake and the raisins
It's not that simple to have this even distribution, basically you want to have this:
Rather than this:
For this, or rather to avoid the second option, bakers all learn in their training the following method (let's say you want to make a cake with diced candied orange):
You put the diced candied oranges (or raisins, etc.) in a bowl, and sprinkle them with a little flour taken from the flour provided for the cake batter. Note that no extra flour is added.
Mix everything carefully, with a fork, to coat all the orange cubes with flour.
This is quite easy with candied fruit because it is sticky, if you use raisins that are a little too dry, to which the flour does not stick, moisten them very slightly (1 tablespoon of water) before pouring in the flour.
Then make your cake batter as normal, add the excess flour from the bowl, and just before putting into the tin, add the floured candied fruit, mix quickly, put into the tin and bake.
Well, I have to be honest with you, it's not a 100% sure method, the great Gaston Lenôtre himself, when he explains this method in his books, adds at the end "in theory...".
So I propose you another method that I like:
To sum up: To prevent the filling of a cake from falling to the bottom of the pan when baking, you have to either coat the filling with a little flour, or incorporate the filling into a very cold dough, or both.
Rather than this:
For this, or rather to avoid the second option, bakers all learn in their training the following method (let's say you want to make a cake with diced candied orange):
You put the diced candied oranges (or raisins, etc.) in a bowl, and sprinkle them with a little flour taken from the flour provided for the cake batter. Note that no extra flour is added.
Mix everything carefully, with a fork, to coat all the orange cubes with flour.
This is quite easy with candied fruit because it is sticky, if you use raisins that are a little too dry, to which the flour does not stick, moisten them very slightly (1 tablespoon of water) before pouring in the flour.
Then make your cake batter as normal, add the excess flour from the bowl, and just before putting into the tin, add the floured candied fruit, mix quickly, put into the tin and bake.
Well, I have to be honest with you, it's not a 100% sure method, the great Gaston Lenôtre himself, when he explains this method in his books, adds at the end "in theory...".
So I propose you another method that I like:
- You make your dough normally, once finished, you do not put it in the mold, but in the refrigerator for at least 1 hour
- At the end of this time, the dough will have firmed up because of the butter it contains => add the raisins or candied fruits at this time, and stir well (be careful, it is much harder than a dough coming out of the mixer)
- Put it in a mould and put it in the oven immediately
To sum up: To prevent the filling of a cake from falling to the bottom of the pan when baking, you have to either coat the filling with a little flour, or incorporate the filling into a very cold dough, or both.
Lasts posts
Remove bones from fish
Let's talk about fish: It's not a scoop, it's much more pleasant to eat fish from which all the bones have been carefully removed, even if it's a rather painful and time-consuming job, the result is worthy of your efforts. Here are some important points to keep in mind.573 October 16th 2021
Introduction to New Nordic Buffet Delicacies
Nordic delicacies reflect culinary proficiency from Nordic nations of Denmark, Sweden, Norway, Finland, and Iceland. It features a range of simple and classic flavors and ingredients that produce satisfying meals when combined. As is the case in other regions, the flavors and ingredients often...8,315 August 10th 2021 Sponsored article.
The time of the jams
We are well into summer as I write this, and this is the time when most of the fruit is giving or about to give in full. And for many of us, it will also be the time for jams and jellies, one of the best ways to preserve fruit for the next winter.18K3.8 July 12th 2021
Markers in cooking
When it comes to cooking, there is only one real rule, and that is that there are no rules! By that I mean that everything is possible, everything can be combined, everything or almost everything can go with everything, but you have to like it, you have to find it good. I have friends who...2,0365 July 3rd 2021
The march forward
When professionals get to work in their kitchen, lab or bakery, they are (if they are conscientious) very sensitive to hygiene and cleanliness. It is impossible for a good baker for example to do a day's work without regularly cleaning the table where he or she works, and it is even more...6,7275 June 30th 2021
Other pages you may also like
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.192K 23.6 June 23th 2021
85 grams of eggs?
Some time ago, I already spoke to you about the difference between baking and pastry-making, I emphasized, among other things, the precision of pastry-making which requires grams, cm, degrees and minutes. That's why, on the one hand, you have baking and cooking, where a certain tolerance is...25K4.5 November 26th 2018
The window-pane test in bread-making
The home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough that is insufficiently kneaded will not rise properly or will fall flat when the top is slashed, which is very frustrating. To know when the dough is ready, one can rely on the length...68K 23.7 June 16th 2021
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .77K 14.0 February 7th 2017
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.44K 24.5 February 15th 2018
Post your comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.