Delicious, slightly moist custard Easter cake the adapted recipefrom cookbook in 1927.
Ingredients:
350 g flour
cream (10-20%) 200 ml
egg yolk 6 pcs.
soft butter 100 g
sugar 100 g
½ teaspoon salt
dry yeast instantons - 6 g, or
conventional dry yeast - 8 g or
fresh yeast 15-20 grams
dried fruit, candied fruit, nuts (half a glass) 80 g
1 tsp vanilla
cardamon (lemon peel, ginger) 1/2 tsp
rum, brandy (optional) 1 tablespoon
Recipe for custard Easter cake
In 30 ml of warm cream dissolve yeast.
Separate the 2 spoonfuls of flour and brew its remaining cream brought to a boil.
Grind into a homogeneous mass, cool and mix with the yeast.
Leave brew approach to a two-fold increase in volume.
Mix remaining flour with salt and cardamom.
Beat yolks with sugar and vanilla and stir in 80 g of soft butter.
Approached sponge mix with egg yolks, butter, flour and knead the dough uniform.
Put in a warm place until doubling in volume.
Put the dough on the table coming up, oiled and divide into 5 parts.
Each round, leave for 15 minutes, then roll out into a pancake.
Lubricate the first and put the raisins on top, her second to sign in half.
Also lubricate and put raisins and so all the rest.
Fold tortillas in roll and cut crosswise into two parts.
Place the mold in a cut down and let go at least a half times.
Lubricate the egg and bake at 170 ° approximately 40 minutes.
Subtleties and nuances, see the video clip:
Bon Appetit!
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