Easter cake - a butter bread with raisin, nuts and candied fruits. It has the form of a low cylinder with the rounded-off top which is usually decorated with icing sugar, glaze or decorative topping. Easter cakes big and tiny, modest and ornated meet. But the main thing - they have to be very tasty. Try to prepare option with raisin. That the taste became more interesting, take raisin of two-three grades.
It is required to you
- 1 kg of flour;
- 5 milks;
- 300 g of a desi;
- 2 glasses of sugar;
- 50 g of yeast;
- 75 teaspoons of salt;
- 200 g of light and dark raisin without stones;
- 50 g of almonds;
- vanillin pinch;
- icing sugar for topping.
1. Guarantee of beauty and taste of an Easter cake - gentle, air, but at the same time rather deadish dough which is well holding a form. Warm up milk, dissolve in it yeast, add half a kilogram of a sifted flour and carefully stir, pounding the smallest lumps. Cover the turned-out sponge dough with a towel and put to the warm place for 30-40 minutes.
2. Break eggs, carefully separate yolks from proteins and pound with sugar and before its full dissolution. At the end of beating add vanillin. Check a sponge dough. If it doubled, be engaged in doughing. If the sponge dough is insufficiently magnificent, put it closer in a plate or establish capacity with the test in a basin with warm water and leave it for half an hour.
3. When the volume of a sponge dough increases twice, pour out in it the pounded yolks, add salt, oil, carefully mix everything. Beat egg whites in foam. In the portions rub them into dough, also gradually implicating the remained flour. Don't pound mix too intensively - dough has to keep lightness. At the correct batch it turns out not too dense, however freely lags behind ware walls. Cover it with a towel and again put on a rasstoyka for 1 hour.
4. Touch light and dark raisin, carefully wash out it in flowing water, wet for 15 minutes and dry. Choose proportions of raisin on the taste. Fry the almonds cut by segments in a frying pan or in an oven. Wait until the volume of the test doubles, and implicate in it nuts and raisin.
5. Prepare a form for an Easter cake. Cover a bottom with a circle of the paper oiled from two parties, cover walls with oil and sprinkle with pounded crackers. Lay out dough. If you want to receive a magnificent Easter cake, fill a form on one third of height if you like more firm texture, dough has to occupy a half of a form. Cover the prepared Easter cake with a towel and leave for a rasstoyka for 15 minutes.
6. Grease Easter cake top with the shaken-up yolk and put a form in the oven warmed up to 180 wasps for 40-50 minutes. That the top didn't burn, wait until it blushes, and cover with a circle of the paper moistened in water. Take the baked Easter cakes from an oven and take out from a form. Finished products have to have a rest - cover them with towels and leave for an hour. Densely strew an Easter cake top with icing sugar.