Easter, Yeast baking, Easter cakes

Easter cake with whipped egg whites and dried fruits soaked in rum

Name: Easter cake with whipped egg whites and dried fruits soaked in rum
Total time: 40 min
Yield: 8
Ingredients: some pistachios for garnish (not salted); 30 g protein; 90 g powdered sugar (sifted); 100 g flour; 10 grams dry yeast; 125 ml of warm milk; 420 g flour; 3 eggs (separate whites and yolks); 120 g sugar; 2 tsp liquid honey; a pinch of salt; 1 tsp vanilla extract; 100 g butter at room temperature; a handful of black raisins (soak dried fruits in advance in 3 tablespoons of rum or cognac, at least for an hour, but better for a day); a handful of yellow raisins (soak dried fruits in advance in 3 tablespoons of rum or cognac (at least for an hour, but better for a day); a handful of dried cherries (soak dried fruits in advance in 3 tablespoons of rum or cognac, at least for an hour, but better for a day); 3 art. l. rum or cognac; a pinch of nutmeg; zest of one lemon

November 10,2022

This is a fairly simple recipe for Easter cake that does not require any extra effort, but with a very decent result. The crumb has good moisture and friability, and dried fruits soaked in rum add spice to the Easter cake. The amount of dough is enough for two rather large Easter cakes.

Ingredients

Servings 8

some pistachios for garnish (not salted)
30 g protein
90 g powdered sugar (sifted)
100 g flour
10 grams dry yeast
125 ml of warm milk
420 g flour
3 eggs (separate whites and yolks)
120 g sugar
2 tsp liquid honey
a pinch of salt
1 tsp vanilla extract
100 g butter at room temperature
a handful of black raisins (soak dried fruits in advance in 3 tablespoons of rum or cognac, at least for an hour, but better for a day)
a handful of yellow raisins (soak dried fruits in advance in 3 tablespoons of rum or cognac (at least for an hour, but better for a day)
a handful of dried cherries (soak dried fruits in advance in 3 tablespoons of rum or cognac, at least for an hour, but better for a day)
3 art. l. rum or cognac
a pinch of nutmeg
zest of one lemon

Cooking

Step 1

I'm preparing the steam. Mix milk, flour and yeast in a mixer bowl, cover with cling film and leave for about an hour. If the kitchen is hot, then the dough will be ready in 40 minutes. By the time the dough is ready, beat the whites in a separate bowl until a strong foam. In another bowl

Step 2

Add yolks mixed with sugar, extract, honey and salt to the dough, mix. Then gently fold in the beaten egg whites, mixing with a spatula from the bottom up. Add butter. At this stage, I already knead the dough in the mixer using the hook attachment. Add flour and spices, knead the dough. It will be quite oily.

Step 3

Cover the bowl with cling film, cover with a towel and leave in a warm place for an hour and a half. The dough will double in size from its original size.

Step 4

After the right time, mix dried fruits and lemon zest into the dough. Try to distribute them evenly in the dough. Divide the dough into two parts and shaping them into balls, put them in two paper forms for Easter cakes. Cover with cling film and leave to rise for another forty minutes. Or until the moment when the dough does not reach 1 cm from the edge of the form.

Step 5

Preheat the oven to 170 degrees. Bake Easter cakes for about 40 minutes, but keep an eye on it. I bake for half an hour in the middle of the oven, and for the remaining 10 minutes. I put the cakes on the bottom shelf. Take out the cookies and let them cool.

Step 6

Beat the protein with powdered sugar into a thick mass. Then dip the top of the cake right into it and twist. Garnish with chopped pistachios. I also decorated with homemade gingerbread, which I baked and painted myself.