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Delicate Easter cake
This cake was baked for Easter by my grandmother. She was a deeply religious person, and even with advice every year, granny dyed eggs, cooked Easter, baked these wonderful Easter cakes. They are perfectly stored, do not get stale for almost a month (although they rarely live to such an "old age".
How to cook Delicate Easter cake
Step 1
Dissolve the yeast in warm milk, add half the flour, stir so that there are no lumps and put in a warm place until the opera doubles in size.
Step 2
Add salt to the dough, 5 egg yolks, rubbed into foam with vanilla and regular sugar, butter, spices; Mix everything, add whites whipped into foam (6 pcs.) And the rest of the flour. The dough should not be very thick, but well kneaded and free to lag behind the walls of the dish. Cover and leave to ferment.
Step 3
When the dough has doubled in size, add raisins, candied fruits, diced, finely chopped almonds. Put the dough into molds. Prepare the forms as follows: cover the bottom with oiled paper on both sides, grease the sides with oil and sprinkle with breadcrumbs. Fill 1/3 for a thicker cake, 1/2 for a thicker cake. Cover with a towel and let rise to 3/4 the height of the pan. Lubricate the top with yolk.
Step 4
Bake at 190 degrees for 50-60 minutes. to a dry match. To prevent the top from burning, after browning, cover the cakes with mugs of wet paper. (may not be needed) After cooling, decorate the cake with icing, candied fruits, nuts, etc.
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