Easter cake with cashews and candied fruit

Ingredients

• For 2 Easter cakes What you need: 480 g flour
• 200 g sugar
• 125 ml milk
• 2 tsp dry yeast
• 4 eggs
• 150 g butter
• 1 tsp turmeric
• a pinch of salt
• 1 tsp vanilla sugar
• 70 g candied fruit
• 70 g cashews

Cooking

Step 1

Turmeric pour 2 tbsp. l. boiling water. Dilute yeast in warm milk, add 1 tsp. sugar and 2 tbsp. l flour. Leave in a warm place for 30 minutes. Chop nuts.

Step 2

Whisk eggs with sugar in a large bowl. Gradually add 160 g of flour and stir well. Put softened butter, vanilla sugar, salt and turmeric. Beat the mixture until smooth. Add yeast, remaining flour, stir until smooth. Put in a warm place for 1.5 hours. Then punch down the dough and return to the heat for another 1 hour.

Step 3

Grease two molds with oil. Add nuts and candied fruits to the dough, mix. Put the dough into the molds in half, and put in heat for another 30 minutes. Put in a preheated oven at 190 degrees for 40 minutes. If the crust starts to brown too quickly, cover with a piece of foil.

Step 4

Sprinkle the cooled cake with powdered sugar or pour over the icing.