2014-04-01

Easter cake traditional on dough

Easter cake traditional on dough
Author:
Category
Bakery
Ingredients
  • 120 ml milk
  • 25 g fresh yeast
  • 120 g cane sugar
  • 400 g flour + sprinkle a little more molds
  • 1 tsp without a slide of salt
  • 100 g chopped almonds
  • 1/4 tsp ground cardamom
  • 2 eggs
  • Zest of 1 orange
  • 150 g butter, softened + more for greasing the molds
  • 4-5 art. l. dried raspberries (50 g)
  • marshmallow guest
  • 70 g honey
  • 1 sprig of sage
  • 100 g candied orange or lemon peel
  • 4 tbsp. l. (no slide) cocoa
  • 200 g dry cottage cheese (9%)
You need to work with live yeast very delicately, this is the peculiarity of this recipe. The dough is punched at least a couple of times, so baking with fresh yeast always takes quite a long time. The sponge method is used when the dough contains a large amount of muffin.

Recipe for traditional Easter cake


1

Knead the dough on the dough according to recipe No. 1.

2

Lubricate the forms for Easter cakes with butter, sprinkle with flour.

3

Fill the molds with 1/4 of the dough.

4

Place marshmallow pieces on top, sprinkle with crushed dried raspberries. Fill the forms halfway with the dough. Sprinkle again with marshmallows and raspberries. Put the dough on top again, filling the mold 3/4.

5

Take the Easter cakes well with your hand and put them in a warm, damp place for 30 minutes. 1st place should double in size.

6

Next, bake according to recipe number 1.

7

Cut the candied fruits into small cubes, finely chop the sage leaves.

8

Prepare the dough for Easter cakes, following recipe number 1. Reduce the amount of cane sugar to 50 g and mix it into the dough along with the remaining flour, chopped nuts, honey, sage, candied fruit.

9

Then follow recipe #1.

10

Prepare the dough for Easter cakes on the sponge, following recipe No. 1 to step 4. Divide the finished dough into 2 parts. Add cocoa to one part and mix well.

11

Divide each part of the dough into small pieces and roll them into balls with a diameter of 4-5 cm.

12

Put the balls of dough into greased cake molds, alternating them with each other, while each part of the dough is well crushed with your hand right in the mold. Fill half of the molds with dough, then place them in a warm, damp place for 20-30 minutes to allow the dough to rise and increase in volume.

13

Then bake Easter cakes, following recipe number 1.

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