Easter cake with lemon zest.



500 g flour
150 g of sugar,
250 g of cream or milk,
6 egg yolks,
40 g yeast
100 g butter,
vanilla sugar or vanillin,
grated zest of one lemon,
50 grams of raisins,
50 g almonds,
grease for the lubrication of the form,
powdered sugar with vanilla,
a pinch of salt.

Cooking method:

For frosting: Beat 2 egg whites with 200 g of powdered sugar until a thick, air mass and add lemon juice to taste.
Sift flour through a sieve. Raisins rinse with warm water and dry. Almond scalded, peel and chop. Prepare sponge from 100 g flour and yeast cream, half the sugar mashed and leave it for fermentation. Yolks with the remaining sugar until the air mass, add the remaining flour, brew, a pinch of salt, vanilla sugar or vanilla.

Knead dough until then, until it becomes easy to keep up with the arms and sides of the bowl. Gradually add the melted butter, raisins, lemon zest and almonds prepared. The dough is put into a greased and floured form (up to 1 / 3obema) and leave in a warm fermentation. When the dough rises, cake can be put in to get warm oven and bake until done. Ready cake sprinkled with powdered sugar with vanilla and pour the glaze.

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