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The Easter pastry was called "royal" because many overseas products were added to it: dried fruits, candied fruits and spices. They were not affordable for ordinary people. To prepare the traditional "royal" Easter cake, you need to choose the highest quality products. It is recommended to use butter with a fat content of at least 82%, milk with a fat content of at least 2.5% and live yeast. Success largely depends on the quality of kneading the dough by hand, the process should take at least half an hour.

Step 1

Prepare the dough. To do this, crumble the yeast and pour warm milk over it, cover with a paper towel and put in a warm place for 90 minutes.

Step 2

Prepare the dough. Mix sugar with egg yolks. Beat the whites with a mixer until stiff. Dissolve vanilla sugar in 1 tbsp. warm water. Combine the dough, egg-sugar mixture, whipped whites, salt, butter and vanilla sugar with water, mix. Carefully add flour in small portions, stirring constantly. Cover the dough with a paper towel and put in a warm place for 1 hour.

Step 3

Knead the dough. To do this, place the dough on a dry surface and knead for at least 10 minutes, then add candied fruit and prunes, knead again for at least 10 minutes.

Step 4

Bake the Easter cakes. Place the dough in the Easter cake molds and place in the oven preheated to 180 degrees for 40 minutes. Check the readiness with a wooden skewer - it should be dry. Then take the Easter cakes out of the oven and let them cool.

Step 5

Prepare the glaze. Using a mixer, beat the egg white and powdered sugar until thick and white.

Step 6

Decorate the Easter cake. Spread the icing on the cooled Easter cakes and give them a traditional Easter look.