When I think about people who have influenced my cooking, my maternal grandmother is surely one of them.
For as long as I can remember, she has always baked at least one cake every weekend. And for special occasions, she has made many more of them.
Her birthday cakes (torte) with buttercream have been famous amongst family and friends. No wonder people have very often asked her to bring her masterpieces to celebrations instead of gifts.
And I can still remember us – her grandchildren – fighting over who was going to scrape bowls with the leftover buttercream.
She has also specialised in yeast cakes which always turn out light and fluffy for her. And since baking with yeast is often considered difficult, no one from my family even tried to take on this challenge for a long time.
But when I finally was ready, I knew that if I wanted to know how to bake them properly, I should learn directly from the master.
When we got together, my grandma revealed to me all her tricks on how to prepare the perfect yeast dough*.
However, a small problem appeared when I asked her about the quantities of ingredients. It occurred she always used her intuition and played by ear!
When it comes to baking, I am completely different: very precise about the amounts. So I did end up weighing everything, even if during the process we had to add a bit of this or that.
I simply wanted to make sure I had not only the perfect description of the yeast dough preparation but also the precise amounts of ingredients to ensure success.
And believe me, if you follow this yeast cake recipe, you will achieve success: a delicious, light and airy yeast cake!
* Please check the recipe below for the details.
P.S. If you would like to try other recipes based on my Grandmother’s lessons, you could choose between Sweet Yeast Rolls with Cheese Filling, Rhubarb Cake, Raspberry and White Chocolate Loaf Cake and Homemade Doughnuts.