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

500 g flour
175 ml milk
200 g sugar
3 eggs
150 g butter or margarine
20 g fresh yeast
150 g raisins
vanillin, salt

Total Reviews: 0

0 Overall rating

Have you already prepared this recipe?
Tell what you think.

5
0
4
0
3
0
2
0
1
0

Write a review

Will be displayed on the comment.
Authentication only - we won't spam you.
Your review must be at least 50 characters.

You may also like

Wishlist Menu Recipes
Top