Based on the recipe of the Polish Easter cake. I got a little more dough than my only form, so I baked a small foil-shaped cake from the rest of the dough and used it as a second tier, and decorated the cake like a cake. The dough of the finished cake resembles a rich cake.
Sift the flour into a bowl and make a well in the center. Crumble the yeast into the well and dilute with warm milk with a little sugar and flour. Cover bowl and let rise for 20 minutes.
When the dough rises, add melted butter, sugar, salt, eggs, lemon and orange zest and knead the dough. Rinse the raisins, add to the dough and mix again.
Grease the form with butter and sprinkle with flour. Pour the dough into a mold and leave to rise for 30 minutes. Preheat the oven to 200 degrees. As a cake, bake it for about 40 minutes.
Cool the finished cake in the form, and then put it on a plate. Whip cream with sugar until creamy. Cover Easter cake with cream, garnish with almonds and pistachios.