Easter cake


Yeast – 25 g
butter – 70 g
hazelnuts – 100 g
Salt – a pinch
milk – 1 cup
raisins – 100 g
candied fruit – 100 g
large egg – 3 pieces.
vanilla sugar
sugar – 150 g
sifted flour – 2 cups
ground cardamom

Step 1. Eggs pre-cooled. To whipped whites into fluffy foam, they must be very cold. Sift flour and salt through a sieve. Pour the yeast in warm milk, add sugar and half of the sifted flour.

Step 2. Knead the dough, cover it with cling film and put in a warm place for 2 hours.

* Dough cake does not like drafts. Pre-ventilate the room in which you are going to cook, and then close the windows and doors.

Step 3. Separate the egg yolks from the whites.

* Many are added to the dough whole eggs. But it is better to spend 3-4 minutes and beat whites and yolks separately, both for the biscuit. The cake in this case will be more lush and gentle.

Step 4. Separately, whip the whites and yolks. Add the risen dough remaining flour, beaten egg yolks and whites, softened butter. Knead a smooth elastic dough, re-cover with foil and let it rise again.

* Dough density should be such that when it is not cutting knife sticking to the surface.

step 5. Add to the batter soaked raisins, finely chopped candied fruit, chopped hazelnuts, vanilla sugar and cardamom. To stir thoroughly. The form of grease with vegetable oil and sprinkle with semolina. Put the dough so that the form has been filled by a third. Leave in a warm place for the dough has risen again. Coat the top of the cake egg.

step 6. Preheat oven to 220 ° C. Put it in the bottom of the pan filled with water. Put it on a form with the cake and bake 1 hour. Willingness to check the wooden skewer. Sprinkle cake with powdered sugar or decorate with icing.

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