Easter cake on cream and yolks with saffron

Ingredients

• 50 g fresh or 25 g dry yeast
• 1.2 kg flour
• 12 yolks
• 750 ml cream with 20% fat
• 300 g fine sugar
• 400 g delicious butter
• 50 ml vodka
• 100 g raisins
• 50-100 g candied orange and lemon peels
• 100 g fully peeled almonds
• 3-4 boxes of cardamom
• piece of nutmeg
• a pinch of saffron strands
• crackers for the form

Cooking

Step 1

For the dough, dilute the yeast in 300 ml of warm (40 ° C) cream, leave for 10 minutes. Sift 600 g of flour into a bowl with a slide, make a “well” in it. Pour in the creamy yeast mixture, knead the dough, roll into a ball, make shallow cuts in a circle and place in a large saucepan with warm (38-40 ° C) water. Close and leave for 1 hour - the dough should double in size.

Step 2

While the dough is rising, fill the saffron with vodka, leave for 30 minutes. Wash and dry the raisins. Cut candied fruit into small cubes. Cut the almonds into thin petals. Crush the cardamom seeds, removing them from the boxes, grate the nutmeg.

Step 3

Melt and cool the butter. Rub the yolks with sugar until white. When a fluffy mass is formed, add a little butter, without ceasing to beat.

Step 4

Drain the water from the risen dough, add the egg-butter mixture, the remaining slightly warmed cream, saffron along with the infusion, the remaining flour (it also needs to be sifted) and all the spices. Then add raisins, candied fruits and almonds.

Step 5

Knead a homogeneous dough, transfer to a work surface and knead it, beating it off, for at least 15 minutes. Place in an oiled large bowl, cover and leave in a warm place for 2 hours.

Step 6

Grease with oil and sprinkle with breadcrumbs high small forms. Spread the dough in them to half the volume, leave for 1 hour. Bake at 160 ° C until the Easter cakes turn golden brown. A skewer inserted in the center should come out dry. Remove the cakes from the molds and cool them by laying them on their sides on lush pillows.