I come to you with the recipe of my favorite cake! I would be very happy if it helps someone! I've been baking it every year for many years now. Easter cakes are fragrant, tasty, slightly moist and crumbly. They eat very quickly. And no matter how much you bake, it's never enough. The recipe is very simple, even a child can handle it!
In the evening, in a bowl (any, most importantly not aluminum, it oxidizes), without stirring, place the yeast in pieces, a glass of warm milk, butter (in pieces) at room temperature, eggs, a glass of sugar, raisins, pre-pour over boiling water and let drain water. Cover with a towel and leave overnight. The photo was taken in the morning.
In the morning, add flour and vanilla to the pan. Mix everything until smooth.
Fill sunflower-oiled molds 1/2 full. Paper forms for Easter cakes do not need to be lubricated. And let rise twice in a warm place. The main thing is that there are no drafts.
Bake at 180°C for 20-30 minutes. Readiness to check with a toothpick. Dry-ready! Cool down. I baked small ones for 20 minutes, large ones for 30 minutes.
Prepare the glaze: beat the chilled egg whites into foam, add a couple of drops of lemon juice and add 100 g of sugar, beat until stable peaks. Spread cakes with icing
And decorate with confectionery sprinkles for as long as your imagination lasts. Enjoy your meal! And Happy Easter!