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

Description

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.

Cooking

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.