Easter cake with hazelnuts

Name: Easter cake with hazelnuts
Total time: 40 min
Yield: 1
Ingredients: 700 g of flour; 40 gr fresh yeast; 250 g of milk; 150 g of sugar; 1/2 teaspoon salt; 4 eggs; 200 gr butter; 100-200 gr raisins; 100-200 g of hazelnuts; vanillin; 1 egg; 100 gr powdered sugar; 1 tsp lemon juice

Cookinero 30 January 2023

How to cook Easter cake with hazelnuts

Step 1

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

Step 2

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

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

Leave again for 1 hour, covered with a towel.

Step 5

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

Can I substitute hazelnuts with another type of nut in this Easter cake?

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.

How should I store the Easter cake, and how long will it stay fresh?

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.

Is there a way to make this recipe vegetarian-friendly?

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.

Can I make this cake gluten-free?

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.

What’s the best way to serve this Easter cake?

Serve the cake slightly warmed or at room temperature. Pair it with tea, coffee, or a dollop of whipped cream for added richness.

Can I freeze the cake for later use?

Yes, wrap the cooled cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature before serving.

How can I prevent the cake from becoming too dense?

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.

Can I reduce the sugar in this recipe for a less sweet cake?

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.

What can I use instead of protein glaze for topping?

You can use a simple syrup glaze, melted chocolate, or a dusting of powdered sugar as alternatives to the protein glaze.

How do I adjust the recipe for smaller portions?

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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