A pinch of salt
Preparation method
Preparation: In a bowl, combine the dry ingredients: flour, baking powder, jelly, sugar, and vanilla sugar. In a separate bowl, beat the eggs and sugar until fluffy. Add the oil (or melted butter) and yogurt (or sour cream) and mix thoroughly.
Combining the ingredients: Gradually add the dry ingredients to the wet mixture, mixing until smooth.
Baking: Transfer the batter to a baking pan lined with baking paper (e.g., a loaf pan or rectangular baking dish) and place in a preheated oven. Bake for approximately 30-40 minutes at 180°C, until golden brown and dry to the touch. Test with a toothpick to see if the cake is done.
Cooling: After baking, let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Serving and storage tips
Kissel cake tastes best the next day, once it has had time to mature.
You can sprinkle them with powdered sugar before serving or add fresh fruit for a little extra variety.
To prolong the freshness of the cake, store it in an airtight container in a cool place or in the refrigerator for a few days
.
With fruit: Add fresh fruit to the dough (e.g. blueberries, raspberries, strawberries), which will enrich the flavor and give the cake extra moisture.
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