Royal cake
Tsar's Easter cake is so well-deservedly called: it can be served on the festive table of the highest level, it is so beautiful, fragrant and tasty. Thanks to saffron, the Easter cake crumb has a spectacular bright yellow color, which is directly associated with light, sun and spring. Cooking royal cake, of course, requires time, patience and special attention, but believe me, the result is worth it! Do not forget to take care of the decoration: cover the cake with white or chocolate icing, decorate with confectionery sprinkles or even small edible live flowers.
Ingredients
Servings 10- fresh yeast - 25 g (or 12 g dry)
- drinking water - 250 ml
- brown sugar - 150 g
- flour - 600 g
- yolks - 3 pcs.
- eggs - 2 pcs.
- butter - 70 g
- cream (20%) - 250 ml
- vanilla extract - 3 drops
- salt - 1/2 h. l.
- ground ginger - 1 tsp
- ground cinnamon - 1 tsp
- ground cardamom - 1 tsp
- ground saffron - 1/2 tsp
- cognac - 30 ml
- candied fruit - 150 g
- light raisins - 150 g
- peeled almonds - 100 g
Cooking
Step 1
Prepare dough for the royal cake dough. Dissolve the yeast in water heated to 37°C. Add 1 tbsp. l. sugar, 100 g of sifted flour and mix thoroughly. Leave in a warm place for 30 minutes.
Step 2
For the cake dough, beat the yolks and eggs with a whisk with sugar until a fluffy mass of a homogeneous consistency is obtained. Gradually add 200 g of sifted flour in portions and knead.
Step 3
Add the dough to the resulting mass. Thoroughly knead everything together, cover with a clean towel or tighten with cling film. Leave for 30 minutes in a warm place.
Step 4
Cut the butter for the cake dough into cubes and melt. Let it cool down a bit. Add warm cream and vanilla extract. Mix thoroughly.
Step 5
Sift the remaining flour for the cake dough with salt, ground ginger, cardamom, cinnamon and saffron. Gradually combine the creamy mixture with flour. Add cognac and stir.
Step 6
Finely chop candied fruits. Rinse raisins, soak in warm water for 15 minutes and pat dry. Toast the almonds in a dry frying pan, let cool and chop with a knife.
Step 7
Combine both cooked flour masses and knead the dough for the royal cake. Add almonds, candied fruits and raisins. Knead for at least another 15 minutes. Cover the dough with a towel or plastic wrap and leave to rise in a warm place for 1.5 hours.
Step 8
Heat the oven to 170°C. Arrange the risen dough for Easter cake in forms lined with oiled baking paper, no more than half the height. Cover and leave for 50 minutes in a warm place.
Step 9
Carefully place the forms with the dough on a baking sheet and place in the oven for about 50 minutes. Let the cakes cool slightly, then carefully remove them and place them on a wire rack. Let cool completely and decorate.