As a rule, the Easter cake appears on a holiday table on a light holiday of Easter. Each hostess bakes it on the checked, favourite recipe. Change the rules and try to prepare this traditional product in a new way – with almonds.
It is required to you
- 1 kg of flour;
- 5 l of milk;
- 6 eggs;
- 50 g of a fresh yeast;
- 300 g of a desi;
- 1 glass of sugar;
- 200 g of a nibbled almond;
- 1 glass of candied fruits;
- 1 lemon;
- salt pinch.
Instruction
1. Boil milk, and then cool it to room temperature. In separate capacity in a small amount of milk part yeast, having added salt and one spoon of granulated sugar. Cover with a towel and put to the warm place. In a big bowl pour the remained milk, pour flour, add the foamed yeast, mix and cover with a towel. Again send a bowl to warm, without drafts, the place.
2. While dough approaches, prepare other ingredients. Separate proteins of eggs from yolks. Pound five yolks with the remained sugar until white, by means of the mixer or a nimbus beat all whites. Kindle a desi in the microwave oven or on a plate and cool to room temperature. Scald a lemon boiled water and remove a dried peel. Crush almonds in the blender or a mortar. Add the shaken-up yolks, a desi, a polished lemon dried peel, almonds, a glass of candied fruits to the risen dough and accurately enter the whites beaten in foam into the last turn. Mix everything and well knead dough on the table sprinkled with flour.
3. From the offered quantity of products at you several Easter cakes can turn out: how many – depends on the size of baking dishes. Grease them with a desi and powder with flour a little. Spread out dough, filling forms on a third, cover with a towel. When dough rises level with edges, grease a surface with the shaken-up yolk and send Easter cakes to the oven which is previously warmed up to 180 degrees. Bake at this temperature until ready. You will be able to check it, having pierced a product a wooden stick, for example, a toothpick. If dough пропеклось, it has to be dry. When Easter cakes cool down, take out them from forms and decorate on the taste with the kindled chocolate or proteinaceous glaze.