Easter cake "Bright memories" with candied oranges

Name: Easter cake "Bright memories" with candied oranges
Total time: 50 h
Yield: 8
Ingredients: flour - 450 g; milk - 150 ml; sol - 1 h. l.; sugar - 100 g; dry yeast - 14 g; zest of one lemon; peel of one orange; egg - 1 pc.; yolk - 4 pcs.; vanilla - 1 pc.; homemade candied oranges - 100 g; raisins - 100 g; butter - 175 g; protein - 1 pc.; protein - 2 pcs.; powdered sugar - 125 g

Cookinero 21 October 2022

This recipe is the quintessence of childhood memories of products, memories of my great-grandmother's Easter recipes, my modern skills and knowledge about cooking, love for Italian cuisine and Panettone in particular. My great-grandmother traditionally baked Easter cakes for Easter. They were lush, golden with golden splashes of light raisins, so for me the cake must be with such raisins. I remember how my dad told me with delight how in his school years he tried homemade candied oranges from a friend. And then, as a child, it seemed to me that this was such an unknown word, and even more so, it was completely difficult to imagine how to cook them. But years have passed, and I know how to cook candied fruits! And I also know that there is not one type of meringue, but several, and I even mastered the technology of their preparation.

How to cook Easter cake "Bright memories" with candied oranges

Step 1

Mix flour, sugar, yeast, salt, zest, vanilla. Make a well in the center and pour warm milk (not boiling) mixed with egg and yolks into it. Knead the dough.

Step 2

Add butter to the dough in small portions, kneading thoroughly. Leave to rise for 4-5 hours, until doubled in size. After that, add raisins and candied fruits to the dough that has come up. Knead again. Put in one or more forms, filling them with dough for 2/3. Leave the dough to rise for another 2 hours.

Step 3

Brush top with egg white before baking. Preheat oven to 180 degrees and bake for 50 minutes.

Step 4

Let cool completely and garnish with Swiss meringue, candied fruits, pistachios, chocolate buttons, dried jasmine flowers. For the Swiss meringue, you need to heat the proteins and powdered sugar in a water bath to 55 degrees. Then beat.

Cooking time: 50 h

Servings: 8

Ingredients

flour - 450 g

milk - 150 ml

sol - 1 h. l.

sugar - 100 g

dry yeast - 14 g

zest of one lemon

peel of one orange

egg - 1 pc.

yolk - 4 pcs.

vanilla - 1 pc.

homemade candied oranges - 100 g

raisins - 100 g

butter - 175 g

protein - 1 pc.

protein - 2 pcs.

powdered sugar - 125 g

Easter cake "Bright memories" with candied oranges - FAQ About Ingredients, Baking Time and Storage

Can I use dry active yeast instead of fresh yeast?

Yes, you can substitute dry active yeast. As a general guideline, use about half the amount of fresh yeast called for in the recipe. So, if the recipe calls for 25g of fresh yeast, use approximately 12.5g of dry active yeast. Be sure to activate it in warm milk with a little sugar before adding it to the flour.

What can I substitute for candied oranges if I don't have any?

You can substitute other dried fruits like apricots, cranberries, or even a mix of citrus peels. Chopped nuts like almonds or walnuts also add a nice texture and flavor.

How long does this Easter cake stay fresh, and how should I store it?

This cake will stay fresh for about 3-4 days if stored properly. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out. Store at room temperature.

Can I freeze the Easter cake?

Yes, you can freeze the Easter cake. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator or at room temperature before serving.

Can I make this recipe gluten-free?

While this recipe is not inherently gluten-free, you can experiment with a gluten-free flour blend. Be aware that the texture and rise may differ from the original recipe. Consider adding a binder like xanthan gum to improve the dough's elasticity.

How can I prevent the cake from drying out during baking?

To prevent the cake from drying out, ensure your oven temperature is accurate. You can also place a pan of water on the bottom rack of the oven to create steam, which will help maintain moisture. Also avoid overbaking.

Can I reduce the amount of sugar in the recipe?

Yes, you can reduce the sugar slightly, but be aware that sugar contributes to the cake's moisture and texture. Reducing it by more than 25% may affect the final result.

What if my dough isn't rising?

Ensure your yeast is fresh and active. The milk should be warm, not hot, as high temperatures can kill the yeast. Also, the room temperature where you're proofing the dough should be warm and draft-free to facilitate rising. If needed, you can try proofing in a slightly warmer place, such as near a slightly warm oven.

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