Fruit salad with Easter cake

Cooking

Step 1

Knead the dough in a straight line. Yeast pour 1 tsp. warm water, add 1 tsp. sugar and set aside for 10 minutes. for fermentation. In warm milk, add salt, prepared yeast, vanilla essence, beat in eggs and add sugar. Mix everything and gradually add the sifted flour. Knead until smooth, adding soft butter. The dough should be elastic and not sticky.

Step 2

Wipe raisins pre-soaked in boiling water with a paper towel and roll in a small amount of flour. Add to dough and knead again. Leave the dough for 2 hours in a warm place. Punch down the risen dough and leave for another 30 minutes.

Step 3

Divide the dough into 10 small balls, transfer to molds, greased with oil. Bake until done about 15 minutes. in an oven preheated to 190°C. Allow the cookies to cool at room temperature.

Step 4

Prepare sugar syrup: dissolve sugar in 400 ml of water and bring to a boil. Remove syrup from heat and set aside. Add liquor to it. Leave 200 ml of syrup, soak Easter cakes with the rest. Cover the cakes with the finished icing and sprinkles.

Step 5

Prepare the meringues. Gradually adding sugar, beat the egg whites until stiff peaks form. Bake in the form of circles on parchment for about 3-5 minutes. at 70°C until the meringue is dry.

Step 6

Seedless grapes, mango, pineapple, kiwi, apple and pear cut into cubes. Cut strawberries into slices. Mix fruits and berries, filling them with 200 ml of sugar syrup. Lay out on a plate. Place the meringue on top, on it - Easter cake