Easter Cake According to an Old Recipe

The Easter cake has a truly Easter taste! Magnificent Easter cake! I am sure that such deliciousness will be a decoration of the festive Easter table! Cook for health and don’t worry that it will be too tasty! The family will love it!

Ingredients

For the dough:

Eggs – 7 pcs.
Flour – 1.2 kg + 2 tbsp
Milk – 0.5 cups
Sour cream – 300 g
Sugar – 300 g
Butter (soft) – 150 g
Raisins – 100 g
Pressed yeast – 75 g
Olive oil – 3 tbsp
Ground cardamom – 0.5 teaspoon
Vanilla sugar – 2 tbsp
Cognac – 50 g
Salt – a pinch

For decoration:

Egg whites – 2 pcs.
Sugar – 100 g
Vanilla sugar – 1 tbsp
Lemon juice – 1 tbsp
Sprinkling confectionery

Directions

Beat eggs with sugar and vanilla sugar until fluffy.
Add milk, ground cardamom, yeast, soft butter. We mix everything. We leave the dough in a warm place for 2 hours.
Fill the raisins with cognac.
Add salt, sour cream, olive oil, flour to a well-risen dough. Knead the dough for 10 minutes.
The easiest way to do this is in a mixer.
Add raisins to the dough together with cognac, mix again.
Leave the dough to rise in a warm place for an hour.
The dough rises very well, becomes elastic and very pleasant to the touch. We knead the dough well.
Divide the dough into balls, depending on the shape.
We spread the dough into molds, cover with foil and let it stand for about 40-60 minutes.
We bake cakes at 170 degrees until tender.
Cool down the cakes.
For the icing, I use a protein custard (see the link in the ingredients list for the recipe for the cream).
We plant the protein cream on the cakes with the help of attachments in the form of chrysanthemums. Sprinkle with pastry sprinkles.
Dry the cakes for 10-15 minutes in the oven at a temperature of 100 degrees.

Bon Appetit!

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