Easter cake with a nest

Ingredients

• 6.5 cups flour
• 2 sachets dry yeast (or 50 g fresh)
• 1.5 cups warm milk
• 300 g melted butter
• 6 eggs
• 2 cups sugar
• 0.5 h. l. year
• grated zest of 1 lemon
• grated peel of 1 orange
• 100 g walnuts
• 100 g raisins
• curd cream
• 100 g powdered sugar
• juice of half a lemon
• 0.5 bars of dark chocolate
• 0.5 tsp turmeric
• 1 sachet of confectionery powder
• 1 packet of marzipan

Cooking

Step 1

Sift flour into a bowl, add dry yeast. Heat milk, melt butter.

Step 2

Separate the yolks from the proteins and grind with 1 glass of sugar until white. Beat egg whites with the remaining sugar until stiff peaks form.

Step 3

Add warm milk, melted butter, egg yolks to flour and knead thoroughly. Add egg whites and carefully fold them into the batter. Cover the dough with a film, put in a warm place and let rise 2 times (1.5 hours each). Then add the grated zest, nuts, raisins and mix. Arrange the dough in the forms, filling them up to half and put in preheated to 180 degrees and bake for about 1 hour.

Step 4

Cool the finished cake, cut a small depression in the center. Make a fudge out of powdered sugar and lemon juice. Set aside some of the fondant and add turmeric for color. Cover the cake with white fondant, decorate with sprinkles. Make "testicles" out of marzipan and cover with colored fudge. Fill the recess with cottage cheese cream, make a nest from planed chocolate and lay marzipan eggs. Place in the refrigerator to cool slightly.