For dough: dilute yeast in warm water (200 ml), add flour (200 g). Stir and leave for 30 minutes.
Mix flour (300 g), salt, sugar, eggs, butter, hazelnuts, raisins, candied fruit until smooth. Add prepared brew. Knead the dough, divide into 2 parts of 250 g and put in the oven for 20 minutes. at 180 degrees.
For fondant, mix powdered sugar with egg whites. Beat until sugar foam, add water and beat again. At the end add lemon juice.