Easter Cake
by Editorial Staff
This is the recipe for the most delicious, most fragrant Easter cake. The products, of course, are only the best. Do not forget to follow all the rules for making Easter cakes – attention, patience, silence, warmth (including spiritual).
Ingredients
- Yeast – 50 g
- Flour – 1-1.5 kg
- Milk – 1 glass
- Eggs – 21 pcs.
- Sugar – 400 g
- Salt
- Butter – 300-400 g
- Sunflower oil – 1/5 cup
- Vanilla
- Nutmeg
- Lemon zest
- Raisins
Directions
- Grind yeast with 1 tbsp sugar.
- Brew 100 g of flour in 1 glass of milk (gradually add flour to boiling milk, stirring constantly). Cool and mix with yeast. Beat in 1 egg and leave for 20-30 minutes.
- Beat the yolks with an incomplete teaspoon of salt.
- Add butter, sunflower oil, vanilla, nutmeg, lemon zest, raisins. Mix everything.
- Beat 5 whites, gradually add 400 g of sugar.
- Add the dough little by little to the yolk mixture and gently stir in the whipped whites.
- Pouring in a little, add 1 kg of flour (or more – as needed). Knead the dough well (the longer the better). Leave in a warm place for 3-4 hours.
- Knead the dough lightly again and place in greased tins, filling 1/3 of the way. Leave on for another 3-4 hours.
- Bake cakes in the oven at a low temperature for at least an hour (you can put a container with hot water in the bottom of the oven).
- For the icing, make the remaining protein, powdered sugar and lemon juice, or water, sugar and lemon juice.
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