As promised, I'm telling you how to cook the most delicious Easter cake. Today I share an old recipe that my grandmother long ago found in a Soviet newspaper. In that article, Mother told me all the secrets of baking the cake.
Preparation:
This cake is best to cook on fresh yeast. We will need 25 grams. Dilute them in 3/4 cup of warm milk and give a little stand. Milk is better to take enough fat. Fat content of 4% is fine.
Now add to the milk with yeast 3 egg protein, whipped with a pinch of salt until a thick white mass. Separately, whisk the egg yolks with the sugar and also add to the yeast.
There also send vanillin, 150 g softened butter and 650 g of wheat flour, sifted through a sieve. Knead the dough and put it somewhere in a warm place for half an hour.
While dough rises, prepare raisins (100 g) and candied fruit. (50 c). Raisins pre zaparivat in boiling water, giving to stand for 20 minutes, then slightly dried and floured.
When the dough has risen, add the raisins and candied fruit, stir and lay out on the forms. Note: The form is filled only half, or even less, because in the process of baking the cakes will rise much!
Cakes bake in a preheated 170 degree oven. Baking time depends on the size of the form. Therefore, we check the readiness of a wooden stick.
Finished cakes grease with icing and decorate with special candy sprinkles. How to cook the egg-protein glaze for cakes, read here.
Bon Appetit!