Easter cake 1952
For 2 Easter cakes weighing 600 g each or for 3 Easter cakes weighing 430 g each.
Ingredients
- 500 g flour
- 175 ml milk
- 200 g sugar
- 3 eggs
- 150 g butter or margarine
- 20 g fresh yeast
- 150 g raisins
- vanillin, salt
Cooking
Step 1
Prepare a dough: dissolve the yeast and 250 g of flour in warm milk. Knead and clean in a warm place for 1.5 hours.
Step 2
Add the rest of the flour, yolks pounded with sugar, whites whipped into foam, softened butter, vanillin, salt. Clean in a warm place for 1.5 hours.
Step 3
Add washed and dried raisins. Mix. Arrange in molds and put in a warm place for 1.5 hours.
Step 4
Preheat the oven to 190 degrees, bake for 40 minutes. Let cool, decorate as desired.