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Easter cake with hazelnuts

Author
Cookinero 30 Jan 2023
16090
Easter cake with hazelnuts

How to cook Easter cake with hazelnuts

Step 1

Easter cake with hazelnuts

Sift flour. Milk, butter, eggs should be at room temperature. Rinse and dry raisins and nuts.

Step 2

Easter cake with hazelnuts

From 1/2 cup flour, milk, 1 teaspoon sugar and yeast, knead the dough. The mass should be as thick as sour cream. Leave for 50 minutes to rise.

Step 3

Easter cake with hazelnuts

Add the remaining milk, vanillin, beaten eggs with sugar and soft butter to the risen dough. Knead the dough well until smooth, adding flour. Cover with a towel and leave for 1 hour. After an hour, knead the risen dough.

Step 4

Easter cake with hazelnuts

Leave again for 1 hour, covered with a towel.

Step 5

Easter cake with hazelnuts

Punch down, add raisins and nuts. Divide the dough into pieces and arrange on paper forms. Place the molds with the dough in a warm place for proofing.

Step 6

Bake for 30-40 minutes at 180 degrees.

Step 7

Protein glaze: Separate the protein from the yolk. Place the protein of 1 egg in a bowl, add 100 g of powdered sugar and 1 tsp. lemon juice. Beat with a mixer until white. Spread frosting on the cake with a spatula.

Easter cake with hazelnuts - FAQ About Ingredients, Baking Time and Storage

Yes, you can use almonds, walnuts, or pecans as a substitute for hazelnuts. Just ensure they are chopped to a similar size for even distribution in the dough.
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
The recipe is already vegetarian as it doesn’t contain meat. For a vegan version, substitute eggs with flax eggs, butter with plant-based butter, and milk with almond or oat milk.
Yes, replace the regular flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add 1 tsp to mimic the texture of wheat flour.
Serve the cake slightly warmed or at room temperature. Pair it with tea, coffee, or a dollop of whipped cream for added richness.
Yes, wrap the cooled cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Ensure your yeast is fresh and let the dough rise properly in a warm, draft-free environment. Over-kneading or using cold ingredients can also lead to denseness.
Yes, you can reduce the sugar by up to 25% without significantly affecting the texture. For a sugar-free version, use a sugar substitute like erythritol.
You can use a simple syrup glaze, melted chocolate, or a dusting of powdered sugar as alternatives to the protein glaze.
Halve all ingredients for a smaller batch. Keep the yeast amount proportional (about 1.5 tsp for half the recipe) and adjust baking time slightly (25-30 minutes).

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