Easter cake with whipped egg whites and dried fruits soaked in rum

Name: Easter cake with whipped egg whites and dried fruits soaked in rum
Total time: 40 min
Yield: 8
Ingredients: some pistachios for garnish (not salted); 30 g protein; 90 g powdered sugar (sifted); 100 g flour; 10 grams dry yeast; 125 ml of warm milk; 420 g flour; 3 eggs (separate whites and yolks); 120 g sugar; 2 tsp liquid honey; a pinch of salt; 1 tsp vanilla extract; 100 g butter at room temperature; a handful of black raisins (soak dried fruits in advance in 3 tablespoons of rum or cognac, at least for an hour, but better for a day); a handful of yellow raisins (soak dried fruits in advance in 3 tablespoons of rum or cognac (at least for an hour, but better for a day); a handful of dried cherries (soak dried fruits in advance in 3 tablespoons of rum or cognac, at least for an hour, but better for a day); 3 art. l. rum or cognac; a pinch of nutmeg; zest of one lemon

Cookinero 10 November 2022

This is a fairly simple recipe for Easter cake that does not require any extra effort, but with a very decent result. The crumb has good moisture and friability, and dried fruits soaked in rum add spice to the Easter cake. The amount of dough is enough for two rather large Easter cakes.

How to cook Easter cake with whipped egg whites and dried fruits soaked in rum

Step 1

I'm preparing the steam. Mix milk, flour and yeast in a mixer bowl, cover with cling film and leave for about an hour. If the kitchen is hot, then the dough will be ready in 40 minutes. By the time the dough is ready, beat the whites in a separate bowl until a strong foam. In another bowl

Step 2

Add yolks mixed with sugar, extract, honey and salt to the dough, mix. Then gently fold in the beaten egg whites, mixing with a spatula from the bottom up. Add butter. At this stage, I already knead the dough in the mixer using the hook attachment. Add flour and spices, knead the dough. It will be quite oily.

Step 3

Cover the bowl with cling film, cover with a towel and leave in a warm place for an hour and a half. The dough will double in size from its original size.

Step 4

After the right time, mix dried fruits and lemon zest into the dough. Try to distribute them evenly in the dough. Divide the dough into two parts and shaping them into balls, put them in two paper forms for Easter cakes. Cover with cling film and leave to rise for another forty minutes. Or until the moment when the dough does not reach 1 cm from the edge of the form.

Step 5

Preheat the oven to 170 degrees. Bake Easter cakes for about 40 minutes, but keep an eye on it. I bake for half an hour in the middle of the oven, and for the remaining 10 minutes. I put the cakes on the bottom shelf. Take out the cookies and let them cool.

Step 6

Beat the protein with powdered sugar into a thick mass. Then dip the top of the cake right into it and twist. Garnish with chopped pistachios. I also decorated with homemade gingerbread, which I baked and painted myself.

Cooking time: 40 min

Servings: 8

Calories: 512.2 kcal

Fats: 14.3

Proteins: 10.4

Carbohydrates: 86.7

Ingredients

some pistachios for garnish (not salted)

30 g protein

90 g powdered sugar (sifted)

100 g flour

10 grams dry yeast

125 ml of warm milk

420 g flour

3 eggs (separate whites and yolks)

120 g sugar

2 tsp liquid honey

a pinch of salt

1 tsp vanilla extract

100 g butter at room temperature

a handful of black raisins (soak dried fruits in advance in 3 tablespoons of rum or cognac, at least for an hour, but better for a day)

a handful of yellow raisins (soak dried fruits in advance in 3 tablespoons of rum or cognac (at least for an hour, but better for a day)

a handful of dried cherries (soak dried fruits in advance in 3 tablespoons of rum or cognac, at least for an hour, but better for a day)

3 art. l. rum or cognac

a pinch of nutmeg

zest of one lemon

Easter cake with whipped egg whites and dried fruits soaked in rum - FAQ About Ingredients, Baking Time and Storage

Can I substitute rum with another liquid for soaking dried fruits?

Yes, you can use orange juice, apple juice, or even tea as a non-alcoholic alternative to rum for soaking dried fruits. Each option will add a unique flavor to your Easter cake.

How should I store the Easter cake to keep it fresh?

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 1 month.

Can I make this recipe gluten-free?

Yes, substitute the regular flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or add 1 tsp per cup of flour to help with texture.

What can I use instead of egg whites for a vegetarian version?

For a vegetarian alternative, try using aquafaba (chickpea water) whipped to stiff peaks as a replacement for egg whites in both the cake and icing.

How can I tell if the Easter cake is fully baked?

Insert a skewer into the center of the cake; if it comes out clean or with a few crumbs, it's done. The cake should also sound hollow when tapped lightly.

Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar by up to 25% without significantly affecting the texture. The dried fruits will still provide natural sweetness.

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

Serve slices at room temperature with a cup of tea or coffee. For a special touch, add a dollop of whipped cream or a drizzle of honey.

Can I make smaller individual cakes instead of one large cake?

Absolutely! Divide the dough into muffin tins or small paper molds and reduce the baking time to 20-25 minutes, checking for doneness with a skewer.

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

Ensure not to overbake the cake. You can also brush the baked cake with simple syrup (equal parts sugar and water) while it's still warm to add moisture.

Are there any nuts that work well as alternatives to pistachios for garnish?

Yes, chopped almonds, walnuts, or pecans make excellent alternatives. Toast them lightly for extra flavor before sprinkling on top.

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