2013-04-13

Easter cake

Easter cake
Author:
Category
Bakery
Ingredients
  • 1 kg flour
  • 600 ml milk
  • 30 g fresh yeast
  • 30 ml cognac
  • 10 yolks
  • 350 g sugar
  • 250 g butter
  • 6 round buds of cloves (but not whole buds)
  • 1/2 tsp. grated nutmeg, cardamom, cinnamon, crushed lemon zest and salt
  • Raisins and candied fruits - optional
  • One egg white
  • 1 cup powdered sugar
Traditionally, Easter cake is baked on Maundy Thursday, consecrated in the temple on Great Saturday, and eaten on Easter. Cooking Easter cake is an important and serious process. There is a sign: if the Easter cake turned out to be fine and magnificent, then everything will be fine in the family in the coming year.

Easter cake recipe


1

We prepare the dough for Easter cake in the sponge method: we dissolve part of the flour and yeast in warm milk. When the dough stands, rises and falls, add cognac, the rest of the flour, yolks, pounded with sugar, crushed spices. Mix everything quickly and thoroughly, gradually pouring in the melted butter. At the very end of the batch, we introduce candied fruit and raisins.

2

Let the dough rise in a warm place, punch down twice. When the dough fills the form to 2/3 of its height, you need to give each cake a distance of 15 to 30 minutes so that it rises a little more.

3

We bake the Easter cakes until cooked, leave to cool on their sides, not forgetting to roll.

4

When the cakes are completely cool, decorate with icing. It is prepared very simply: egg white is whipped with powdered sugar.

5

On the glaze that has not yet completely hardened, you can apply the letters “XB” (“Christ is Risen!”) Or lay out a pattern with nuts or candied fruit. You can also use confectionery sprinkles for decoration.

  • Bakery

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