The Easter cake in the classical, checked by time option of preparation is in detail described in the book about tasty and healthy food of 1952 of the edition. The recipe is tested by several generations of women therefore it can be recommended safely for preparation on a light holiday of Easter. Dough for an Easter cake is cooked in several stages and will demand time and attention, however the Easter cake turns out incredibly rich, soft and doesn't crumble when cutting.
It is required to you
- Products for a sponge dough:
- - wheat flour (it is desirable to choose with high content of protein) – 500 g;
- - milk of any fat content – 1.5 glasses;
- - the fresh yeast pressed – 40–50 g.
- Products for a dobor (main part of the test):
- - wheat flour (it is desirable to choose with high content of protein) – 500 g;
- - eggs fresh perfect – 6 pieces;
- - butter or margarine – 300 g;
- - salt – 3/4 tsps.
- Additives for taste:
- - raisin - 150 g;
- - vanilla sugar or several drops of vanilla essence
- - gratings of a lemon (orange) of-1 tsp;
- - candied fruits or almonds (optionally), it is possible to replace with raisin – 50 g.
Instruction
1. For a start it is necessary to prepare ingredients and to make preparations. Take out a desi from the fridge, crush a knife to the size of an average cube and allow to stand at the room temperature. Yeast should be crushed in advance. It is for this purpose rather simple to crumb yeast hands on a small plate. Flour needs to be sifted through a sieve, thereby having saturated with air. Existence of microscopic air bubbles is very important in a sweet dough. They will help pastries to rise and get the necessary pore structure.
2. It is necessary to warm up milk a little to slightly warm state. Wash up eggs and to divide accurately into egg whites and yolks. At this stage one yolk can be postponed. It is used for greasing of top of the suitable Easter cake. Wash out raisin, if necessary to fill in with boiled water and allow to stand a little.
3. Begin to prepare an Easter cake from preparation of a sponge dough. For this purpose milk is mixed with yeast and flour. Carefully mixed mix is accurately put a ball, closed a towel or a cover and put to approach in heat the place without drafts and noise. The sponge dough can approach different time, it depends on quality of yeast and flour. Time for raising of a sponge dough about 40-90 minutes.
4. While the sponge dough is preparing, it is possible to be engaged in other products. A nimbus or the mixer beat whites of eggs in foam. At a beating stage to the whites it is possible to add salt, they will better be shaken up. Then pound to the turned white state vitelluses with sugar and vanillin. According to the original recipe the yolks should "be erased with sugar", that is achieve homogeneous white mass which a narrow path will flow down from a nimbus.
5. Connect all ingredients: the suitable sponge dough, protein whips, the pounded yolks, a soft desi and the rest of flour (500 g). Dough needs to be kneaded carefully so that it freely lagged behind walls of a bowl and hands. Ready dough is rounded and put for the second rise to the warm place. At this time it is necessary to prepare forms for roasting. For this purpose the bottom of high forms for Easter cakes is recommended to be laid baking paper, and to oil sides soft or margarine.
6. After the volume of fancy bread increases at least twice, in it implicate the prepared additives: candied fruits, nuts, raisin. Dough is divided by the number of tanks for baking, at the same time dough has to occupy about 1/3 part of all volume of a form. Form an accurate ball of the test, round in Kolobok who then carefully stack on a form bottom.
7. Forms with the test remove for rise on 2/3 heights to the warm place and leave there approximately for 1 hour. Before pastries the top of the risen Easter cake is greased with the yolk which is shaken up with water. The oven has to be previously warmed up to 180-200 degrees. Bake an Easter cake of 30-35 minutes. Completely cooled down Easter cakes cover with glaze, candied fruits and color jewelry.