The Easter cake is a traditional pastries for a holiday of Light Easter. Many buy already ready Easter cakes in shop, but the most tasty Easter cake can be prepared only in house conditions.
It is required to you
- - 1.3-1.5 kg of premium wheat flour;
- - 6 fresh eggs are larger;
- - 0.5 l of milk;
- - 200 g of sweet cream butter;
- - 300 g of raisin and candied fruits;
- - 250-280 g of sugar;
- - 50 g of live yeast;
- - 15-20 g of vanilla sugar.
Instruction
1. To bake a tasty Easter cake, for a start it is necessary to prepare a sponge dough. It is necessary to warm up milk a little in a deep pan and to dissolve in it live yeast. Then to add flour half a kilo, it is good to mix and put a sponge dough for an Easter cake to the warm place. Approximately in half an hour the sponge dough will increase in volume by 2-3 times, it means that it is ready.
2. While the sponge dough reaches, it is necessary to prepare other ingredients for an Easter cake. Raisin it is necessary to touch and get rid of garbage and branches carefully. Then to wet it in boiled water approximately for 15 minutes. Large candied fruits can be cut. Dry the soaked raisin a towel and roll in flour.
3. Also, while the sponge dough for an Easter cake isn't ready, it is necessary to separate the egg whites from the yolks. Whites should be beaten with a small amount of salt to volume foam. Yolks need to be pounded until white with usual and vanilla sugar.
4. When the sponge dough is ready, it is possible to start directly preparation of an Easter cake. First of all it is necessary to add the yolks pounded with sugar to a sponge dough and to mix everything. Then there to send a soft desi and it is good to mix the whites beaten to foam.
5. The next stage in preparation of an Easter cake - one of the most important. It is necessary to sift in the portions in dough flour, well mixing after every portion. It is also necessary to watch that flour was enough, and dough not too stuck to hands. Having poured out all flour, dough needs to be mashed well on the sprinkled table surface flour. If necessary it is possible to add to dough still flour.
6. The prepared dough for an Easter cake needs to be put in a deep pan, to sprinkle from above a little with flour and to remove approximately for an hour in a warm oven (35-40os). Then in the risen dough to mix in candied fruits and raisin and to put in an oven for about 15 minutes.
7. To get dough for an Easter cake from an oven and to put on a table. Include an oven by 100 degrees. Prepare molds for Easter cakes: to oil a bottom a little, and from above to put a circle of greased parchment.
8. Divide dough into equal pieces in quantity of forms. To roll in everyone in flour and to roll a sphere. Put pieces in forms and cover with a clean towel for 15 minutes. It is important that dough occupied about a third of a form, it is no more. Then to put forms on a baking tray and to send to an oven.
9. At a temperature of 100 degrees it is necessary to bake an Easter cake minutes 10. Then it is necessary to increase temperature to 190 degrees and the furnace of 20-40 more minutes (to check readiness a toothpick). Ready Easter cakes have to stand 10 minutes on a table in forms. At this time for them it is possible to prepare glaze. For this purpose it is necessary to pound icing sugar with lemon juice, adding it gradually. Ready glaze has to remind condensed milk on consistence.
10. It is accurate to take Easter cakes from forms and to cover with glaze. It is possible to decorate an Easter cake with the candied fruits crushed by nuts and ready confectionery topping.