Delicious Easter cake!
Delicate, airy. Recommend!
From the specified amount of ingredients, 3 Easter cakes are obtained with a height of 11 cm and a width of 17 cm.
Ingredients
- 150 ml baked milk
- 10 g dry yeast (or 50 g fresh yeast)
- 200-250 g sugar
- 250 ml fermented baked milk
- 4 eggs
- 150 g butter
- 300 g raisins
- 850-900 g flour
Preparation
Heat the milk (it should be warm, not hot).
Add 1 tbsp. Sahara.
Mix.
Add yeast to milk.
Add 150 g flour.
Mix.
Cover with a towel.
Put in a warm place.
The dough should double.
Separate the whites from the yolks.
Grind the yolks with sugar.
Whisk the whites with ¼ tsp salt.
Add fermented baked milk to the dough.
Mix.
Add yolks with sugar.
Mix.
Add softened (not melted) butter.
Mix.
Add proteins.
Stir gently.
Add flour.
Knead the dough.
Cover with a towel.
Put in a warm place.
Let the dough rise well.
Soak raisins in warm water for 15 minutes.
Drain the water.
Add raisins to the dough.
Mix.
Cover with a towel.
Put in a warm place.
Let the dough rise well.
Grease the mold with oil.
Spread out the dough, filling it 1/3 of the height.
Let the dough rise.
Put in an oven preheated to 100 degrees.
Bake for 10 minutes.
Then increase the temperature to 180 degrees.
Bake until tender (my cake 11 cm high and 17 cm wide was baked for 35 minutes, 10 minutes at 100 degrees and 25 at 180 degrees).
To check the readiness of the cake, pierce it with a wooden skewer; if it is dry, the cake is ready.
Ready-made cakes can be greased with protein cream.
Decorate with sprinkles.
Enjoy your meal!
