Easter cake with cream. A recipe that surpassed all expectations – the Easter cake turned out to be successful, indeed, soft, airy and fragrant. Easter cake is being prepared relatively quickly.

Summary

Ingredients

• Wheat flour – 700 g + for kneading dough (about 150 gr)
• Yeast (dry) – 20 g
• Eggs – 5 pcs.
• Cream (10%) – 200 ml
• Milk – 300 ml
• Sugar – 160 g
• Vanilla sugar – 2 sachets
• Raisins – 150 g
• Orange peel – 1 tablespoon. l
• Salt – a pinch

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Instructions

1. Heat 120 ml of milk so that it is slightly warm (30-35 degrees), pour out the yeast, stir, add a pinch of salt and sugar. Cover the bowl with cling film. Place the dough in a dark and warm place.
2. Remove the film after 30 minutes. Separate the egg yolks from the whites. Add yolks, whipped with sugar and vanilla sugar to the dough.
3. Stir until there are no lumps.
   Gradually add flour (pre-sieved twice).

   

4. Add cream and remaining milk at room temperature.
   Add a little flour. Cover the bowl with plastic wrap, put in a warm place for an hour.
5. In an hour, the dough will “crawl” out of the bowl.
6. Gently knead the dough, add washed and dried raisins and orange zest.
7. After sprinkling flour on the table, knead the dough for another 5 minutes.

   

8. Pinch off a piece of dough. Fill in forms to 1/3 of the volume. Leave in a warm place for another 30 minutes. In 30 minutes, the dough will rise, as in the photo.
9. Send to a well preheated oven for 30 minutes.
10. Look not to overdo it, otherwise the cakes will be too ruddy, and this can make the cake itself dry. Check after 30 minutes with a toothpick.

    

11. While the Easter cakes are baking, beat the whites and sugar until a firm foam. After cooling, grease the cakes with icing and sprinkle with pastry sprinkles.

Bon Appetit!