Easter cake "Easy"
Participation in the competition was an excellent opportunity to contact relatives and learn about the recipes they use to bake their Easter cakes. I would like to emphasize the traditional character of this dish. I used the usual components, slightly replacing some of them with more "useful" ones, thereby making the cake easier to digest after a long fast.
Ingredients
Servings 8- egg - 4 pcs.
- sol - 1 h. l.
- sugar - 4 tbsp. l.
- vanilla powder - 1 tsp
- butter - 6 tbsp. l.
- water - 50 g
- flour - 3 tbsp
- dry yeast - 10 g
- raisins - 150 g
- one egg white and powdered sugar for icing
Cooking
Step 1
Mix dry ingredients: sugar, salt, vanilla powder and add to beaten eggs. Whisk everything well until the sugar dissolves. Add water, butter and half the flour with yeast. Knead a thick dough. Add the rest of the flour and raisins. We get elastic dough.
Step 2
Leave for 3 hours to rise.
Step 3
We put the cake in the oven preheated to 180 degrees in the top-bottom turbo mode. We check after 15 minutes, if it is very browned, cover with foil or baking paper.
Step 4
We take out. Let's cool down. Beat the protein of 1 egg and 125 g of powdered sugar. Decorate the cake with the resulting icing.