On a threshold the Light holiday – Easter. Any orthodox person can't present this holiday without colored eggs and an Easter cake. In shop the Easter cakes are on sale for every taste and the price. But it is much more pleasant to bake it the hands, besides it isn't difficult at all.
It is required to you
- Flour – 900 g;
- Milk – 400 g;
- Vanillin – ½ bags;
- Margarine – 250 g;
- Eggs – 6 pieces;
- Sugar – 400 g;
- Yeast – 50 g;
- Salt – to taste;
- Nuts with candied fruits – for ornament.
Instruction
1. At first it is necessary to warm slightly milk and to part in it yeast. Then to add 450 grams of flour and carefully to mix everything. The sponge dough turned out.
2. Ware with a sponge dough should be covered with a towel and to remove to the warm and dark place. It has to rise twice.
3. Further it is necessary to separate the whites from the yolks. Yolks should be shaken up with sugar and vanillin, then to add to them the shaken-up margarine.
4. Further it is necessary to add margarine and yolks to a sponge dough, to salt everything and to mix.
5. Whites need to be beaten to dense foam and to add them to dough. Enter there residues of flour.
6. It is necessary to cover and leave dough in the warm place until it doesn't rise twice.
7. At this time it is necessary to wash and dry raisin, then to sprinkle it with flour. Cut candied fruits small pieces. Peel nuts from a thin skin and to chop small.
8. Dried fruits and nuts need to be added to the risen dough.
9. Further it is necessary to prepare a form with a round bottom: lay out a bottom parchment, plentifully to oil walls vegetable.
10. Dough is filled in in a form on a third then again rises. It is possible to bake it when it rises to a half of a form.
11. It is recommended to bake an Easter cake in the oven warmed up to 180 degrees, about 40-50 minutes. The ready Easter cake is decorated with glaze, nuts and dried fruits.