Easter cake 1952
Description
For 2 Easter cakes weighing 600 g each or for 3 Easter cakes weighing 430 g each.
Cooking
Step 1
Prepare a dough: dissolve the yeast and 250 g of flour in warm milk. Knead and clean in a warm place for 1.5 hours.
Step 2
Add the rest of the flour, yolks pounded with sugar, whites whipped into foam, softened butter, vanillin, salt. Clean in a warm place for 1.5 hours.
Step 3
Add washed and dried raisins. Mix. Arrange in molds and put in a warm place for 1.5 hours.
Step 4
Preheat the oven to 190 degrees, bake for 40 minutes. Let cool, decorate as desired.
Ingredients
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