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Description
Easter cake made from wet dough, one small cake is obtained, the taste of which depends on the type of honey. The richer the taste of honey, the more it is felt. When using linden honey, the taste is almost imperceptible.
Cooking
Step 1
Soak dried fruit in alcohol for at least 3 hours. Dissolve yeast in water. Add 1 tbsp. l. water, 50 ml of flour, mix thoroughly and set aside for 5-10 minutes for fermentation.
Step 2
In a small bowl, beat eggs with honey, vanilla and lemon juice. Pour into bowl with yeast. Sift flour in parts, add to the main mass. To stir thoroughly. Transfer the dough to the bowl of a food processor, add salt, butter, lemon zest and knead the dough (5 minutes).
Step 3
Strain the dried fruit from the liqueur. Roll dried fruits in 1 tbsp. l. flour and add to the dough. Continue kneading the dough for 3 minutes until a smooth elastic consistency (the dough should be very wet). Cover the ladle with cling film and put in a warm place for 1 hour to rise. Put the dough into a cake mold, greased with oil (or paper, in which case lubrication is not needed). Tighten with foil. Put the dough in the refrigerator overnight. Set the form in the morning in heat and leave for 1.5 hours.
Step 4
Preheat oven to 180 ºC. Bake for about 45 minutes (if necessary, cover the top with parchment paper).
Step 5
Take the cake out of the oven and cool slightly without removing it from the mold. Carefully remove from the mold and transfer to a wire rack to cool completely.
Ingredients
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