The main event for all Orthodox Christians is the holiday of Bright Easter. For this special day, the hostesses prepare traditional Easter treats, one of which is Easter cake. Lush handsome man, decorated with glaze and multi-colored sprinkles, and inside, like a scattering of gems, pieces of candied fruits and dried fruits.
Most often, a traditional yeast cake is baked for Easter, but what to do if there is no time for such a dough or something does not work out in relations with it? Biscuit cake will come to the rescue! It looks the same as the traditional one, but it bakes no longer than a regular biscuit, and the cooking technology is exactly the same.
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Ingredients:
Fudge:
Sugar - 250 g
Water - 90 ml
Lemon juice - ½ tbsp.
Kulich:
Chicken egg (selected category) - 6 pcs.
Sugar - 1 glass
Vanillin - 1 pinch
Candied / dried fruits - 100 g
Wheat flour - 1 glass
Salt - 1 pinch
Flavored tea - 1 sachet
Water - 150 ml
Additionally:
Sugar topping - to taste
Step by step recipe:
Prepare the ingredients: they are the same as for the biscuit, and as an additive - a variety of candied and dried fruits, which you can choose at your discretion. To give them additional flavor and aroma, you can take any tea with a strong aroma (for example, rooibos, tea with bergamot, etc.) or use strong alcohol.
The icing on the cake is sugar fudge. It does not take long to prepare, but it takes 12 hours. Therefore, if there is no time for this, then instead of it, you can use commercially available icing or make simple sugar.
Since the fondant takes time to infuse, start cooking with it: pour sugar into a saucepan and pour in water. You will also need a cooking thermometer.
Put the saucepan on low heat and, stirring constantly, until the sugar is completely dissolved in the water before it boils. If there are sugar crystals on the sides of the container, brush them off with a clean brush dipped in water.
Once the sugar has dissolved, turn the heat up and boil the syrup to a temperature of 108 degrees.
Then add lemon juice and continue to cook until the temperature is 117 degrees.
Turn off the heat and let the syrup cool to 70-80 degrees, then beat the liquid with a spatula. After just a minute of beating, the mass will begin to turn white and turn into a sugar fudge.
Transfer to a suitable bowl, cover, and leave at room temperature for 12 hours.
About 1 hour before making the cake, boil 150 ml of water and brew strong tea. Pour candied fruits and dried fruits with this hot infusion, cover the dishes and leave to infuse.
Immediately before preparing the biscuit dough, turn on the oven to heat up to 180 degrees and prepare the tins for baking the cakes. If there is a split form, then it will be enough to cover the bottom with parchment; the sides do not need to be lubricated.
For the dough, separate the whites from the yolks, mix the sugar with the vanilla and divide into two parts.
Add a pinch of salt to the whites and start whisking at low mixer speed. As soon as they froth, start gradually adding half of the sugar without stopping the mixer and increasing its speed. The whites need to be whipped into a fluffy foam with stable peaks - this is the lifting force of the future cake.
In a separate bowl, add the second half of the sugar to the yolks and beat them until whitened and expanded.
Add half of the whipped proteins to the resulting mass and mix at a low mixer speed.
Then add the remaining whites and turn the mixer back on at low speed to combine everything into a fluffy egg mass.
Sift the flour here and gently stir in it with a spoon or spatula from the bottom up.
Throw candied and dried fruits on a sieve, cut large fruits with a knife. Let the liquid drain. Pat dry and then add 1 tbsp. flour and shake the sieve to coat each piece of dried fruit and berries evenly. Add this mixture to the biscuit dough and stir in gently with a spoon or spatula.
Transfer the dough to the molds, filling no more than 2/3 full. The sponge cake will grow strongly in the oven.
Bake the cakes in a well-heated oven until cooked through. Small Easter cakes need 15-20 minutes, but a large Easter cake will need 40-45 minutes. Determine readiness with a wooden skewer.
Take the cake tins out of the oven and immediately place them upside down until the baked goods have cooled completely. Thus, the biscuit will retain its shape, and the middle will not sag when it cools.
The cooled items are ready to be decorated, but the fondant is too hard to use for decoration. Transfer it to a suitable bowl and heat in a water bath, adding 1 to 2 tablespoons. water.
If, after warming up, the fondant becomes too liquid, it's okay. Remove the bowl from the water bath and cool, stirring all the time, to a comfortable consistency.
Apply the icing to the Easter cakes, letting them drain beautifully and, while they are still fresh, decorate them with colored sprinkles or candied fruit pieces.
Having cut the cake, you will see a loose "fluffy" crumb with bright splashes of candied fruits.
Biscuit cakes are stored at room temperature in a closed container for 3-4 days.
Bon Appetit!
Happy Easter to you!
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