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Easter cake with candied melon and pineapple
How to cook Easter cake with candied melon and pineapple
Step 1
Dilute yeast in a small amount of warm milk, add two tablespoons of sugar and flour, leave for 10-20 minutes.
Step 2
Sift two cups of flour into a bowl, add the remaining milk and add diluted yeast. To stir thoroughly. Cover and put in a warm place for 30 minutes.
Step 3
Separate the whites from the yolks. Beat the yolks with sugar, and the whites with a pinch of salt until a stable foam.
Step 4
When the dough is suitable, add the yolks with sugar, melted butter.
Step 5
Then add a little whites, knead the dough thoroughly until bubbles appear. Add the rest of the flour and mix until the dough stops sticking to your hands. Cover the dough with a towel and leave for 1 hour.
Step 6
Sprinkle raisins and candied fruits with flour and after 1 hour add to the risen dough.
Step 7
Spread in forms only half. If the forms are paper, you do not need to lubricate. If the usual forms, then grease with oil and sprinkle with flour.
Step 8
When the dough has come up, almost flush with the edges of the form, put in the oven. Bake at 180 degrees until done. Approximately 1 hour. Readiness check with a wooden stick.
Step 9
Icing: grind one protein with powdered sugar, add lemon juice and beat. Grease the finished, cooled Easter cakes with icing and decorate as you wish.
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