Easter cake "From childhood"

Ingredients

• 3.5 - 4 cups flour (approximately 550-650 g)
• 1.5 cups milk
• 6 eggs
• 300 g butter
• 1.5-2 cups of sugar
• 50 g fresh yeast (or 20-25 g dry)
• 1 tsp year
• 1 cup almonds
• 1 cup raisins
• 1 cup candied fruit
• 1 sachet of vanillin
• 1 egg white
• 1/2 cup powdered sugar
• 1 tbsp lemon juice

Cooking

Step 1

We prepare what is needed.

Step 2

Dissolve 1 tbsp in warm milk. l. sugar and yeast. Leave in a warm place for 10-15 minutes. A "cap" should form on the surface of the milk.

Step 3

Add 1 1/2 cups of sifted flour to the milk, cover and put in a warm place. My dough always comes up quickly, in 15 minutes, although recipes usually indicate a time of 30-60 minutes.

Step 4

Meanwhile, separate the whites from the yolks. 1/2 of the yolk can be left to lubricate the top of the Easter cakes. Beat the yolks with a mixer with the remaining sugar until a light, viscous mass is obtained. Melt the butter in the microwave and cool to room temperature.

Step 5

Beat egg whites with a mixer until peaks form.

Step 6

The dough, meanwhile, should increase in volume by 2-3 times. The dough is ready when cracks appear on its surface (i.e., it begins to settle).

Step 7

Add egg yolks beaten with sugar, melted butter (one or two tablespoons are left to lubricate the molds), vanilla essence and salt. Mix well. Add the remaining flour and mix again.

Step 8

Carefully fold in the beaten egg whites and fold gently from bottom to top. Cover the dough and let it rise in a warm place for about 2 hours. In the middle of this process, the dough is "kneaded" once. Be sure to cover the dough!

Step 9

The dough is ready when it stops rising and begins to "settle" slightly again. The consistency of the dough for Easter cakes should be more liquid than for pies, but thicker than for pancakes. If it is too liquid, you can add a little flour.

Step 10

While the dough is rising, prepare the "fillers". Almonds, to be peeled, need to be blanched (pour boiling water and hold in it for 3 minutes, then drain the water). Finely chop the peeled almonds.

Step 11

Dip pre-soaked raisins in flour.

Step 12

Cut candied fruits into small cubes.

Step 13

Mix the fillings into the risen dough.

Step 14

We spread the dough in well-oiled forms, filling them 1/2 - 2/3. Leave the molds with the dough in a warm place for another 15 minutes. The dough will increase in volume again. We put the forms in an oven preheated to 180 C. Bake for 40-50 minutes, depending on the size of the Easter cakes, until a toothpick is dry. In the middle of the process, you can grease the top of the Easter cakes with the remaining yolk

Step 15

Remove from oven and let stand in molds for 5-10 minutes. Carefully, helping yourself with a knife, take out of the forms. It is best to cool the Easter cakes by laying them on their side on towels and turning them over from time to time.

Step 16

Ready for frosting. Beat the egg white with a mixer until foamy. Gradually add the icing sugar and lemon juice and beat until smooth. Pour glaze over cooled cakes and decorate as you wish. Enjoy your meal! Christ is Risen!