Easter cake 1952

Name: Easter cake 1952
Yield: 1
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

0 Reviews

Description

For 2 Easter cakes weighing 600 g each or for 3 Easter cakes weighing 430 g each.

Step-by-Step Cooking Instructions

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

Reviews: 0

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