Easter cake "exotic"

Description

Every year we all look forward to the celebration of Easter. On this day, many families gather together. Go to Church to sanctify Easter cakes. The most nimble – prepare Easter cakes themselves. Many also relied in this case on a wide range of cakes that to this feast offered by the manufacturers. But each child will remember from childhood the smell of freshly baked Easter cake. And if you gain the courage to cook Easter cake by yourself, your loved ones will not remain indifferent to your result! I want to offer you to cook a classic tender cake with the addition of exotic notes. Since baking the Easter cake is quite time-consuming, I suggest before purchasing the necessary products and in the morning a day or two before Easter Sunday to begin cooking. Easter cake you need to cook in a good mood, good thoughts. Not in a hurry. Then he you must come out light and fluffy. It is also necessary to exclude all draughts in the kitchen the whole time cooking our cakes. All the ingredients we put on the table for cooking, to heat them to room temperature.

Ingredients

Chicken egg

4 piece
Yeast

40 g
Butter

125 g
Sugar

1 cup
Flour

800 g
Milk

250 ml
Powdered sugar

200 g
Orange zest

1 Tbsp
Beets

1 piece
Vanilla sugar

1 tsp
Candied

70 g

Cooking

Start with preparation of "dough". In any capacity heat our milk to a temperature of about 36 degrees. Make sure that the milk was not hot and not cold.

Hands softened yeast and mix everything.

Add gradually half a Cup of sugar and mix everything.

Add gradually one Cup of sifted flour and mix everything.

Gradually add another Cup of flour to the yeast mixture has turned the consistency of thick cream.

Our capacity cover with cling film or a polyethylene top with a towel. Leave in a warm place for 30-35 minutes so that the dough has risen 2 times.

Meanwhile we prepare our forms for Easter cakes, if they have you are not ready. As an experiment this time, half of my forms I insert the parchment not only on the bottom but on the sides of the form. The second half of the forms, as usual, simply grease with vegetable oil. In the forms with the parchment on the walls – oil greased the parchment.

In order for the parchment on the bottom of all the molds did not move, first, grease the bottom with vegetable oil. Then put a circle of parchment – he seems to be glued to the bottom. And grease already in the circle as well with vegetable oil.

Form prepared. While the yeast mixture, melt 125 g of butter and leave it to cool down.

Separate the yolks from the whites. 4 we are left with the yolk in a separate bowl. 2 protein we put in the fridge – you will need it for making the glaze. And the remaining 2 protein leave in a bowl on the table to prepare the dough.

Whisk 4 egg yolks and half a Cup of sugar in a thick whitish foam. Put foam in a separate bowl.

Whisk 2 protein with a pinch of salt in a small speed mixer or blender until thick foam. Here is such consistency supposed to be foam.

Steamed our usual candied fruit with boiled water and set aside.

We return to our dough. As you can see, it has increased in 2 times. Now the dough enter beaten egg yolks and carefully stir.

Add 1 tsp of vanilla sugar. Gradually begin to add 2 cups of the sifted flour gradually and gently mix.

Begin to gradually add the beaten egg whites and one Cup of flour. And just mix everything.

Already received a rather thick mass. It added the cooled melted butter. One more Cup of flour and mix everything with a spoon.

Gameseven the dough by hand. Pick up the dough from the edges and as if to imprint it in the middle. So go through the whole circle of the bowl several times.

Spread the dough on a floured Board and check the quality of its mixing. Cut with a dry knife slice the dough. It doesn't have to reach for a knife. The knife should be kept dry and without sticking lumps of dough. The dough inside should be uniform.

We shift the dough in a bowl, sprinkle with flour. Cover it with foil, with a towel and leave in a warm place to rise for an hour.

Meanwhile, from the candied fruit drain off water and lay out on a paper towel to dry up a little.

Cut from orange zest. Grind in any way. I was crushed with a knife on the Board. But do not forget that we only need the orange part of the rind. The white part should not get us into the dough.

After an hour, grease with vegetable oil a table and took our dough, which you need to press down. Abenaim dough.

Do in the test funnel and pour the candied fruit and orange peel. Close the funnel dough from the edges and knead to candied fruit and peel evenly distributed throughout the mass.

Put on a baking sheet prepared molds and place them in the dough. Hands detachable from the dough balls of a size such that they took 1/3 of the height of the form. The edges of the separated dough is folded around inside the "ball". So the tip of the cake will be smooth.

Cover the filled mold with paper towel and leave to rise for an hour.

After an hour on the bottom the baking pan in the oven pour 1 cm of water. Set the oven to preheat at 180 degrees. The water we need in order to the bottom of cakes is not burnt.

Baking forms and put in preheated oven to 180 degrees for 50 minutes.

Meanwhile, prepare the glaze. Take out of the refrigerator 2 of the remaining protein.

Begin to whisk 2 protein in small speed blender or mixer, gradually adding powdered sugar. The result is a very stable foam.

Delay in a separate Cup with 1 tablespoon of the glaze that we are going to paint with beet juice. For staining I rubbed a slice of beet on a large grater and hand-squeezed juice.

Beet juice is added to separate glass delayed 1 tablespoon of frosting and get the desired color.

After 50 minutes of getting our mud pies out of the oven. The readiness of an Easter cake check with a long toothpick. You need to quickly pierce cake top with a toothpick and check that it stays dry and clean.

Roll on a wooden Board our hot mud pies and gently pull them out of shape.

As you can see, the use of parchment for the walls of our mud pies gives the smoother side, but it does not affect the taste of Easter cake.

As I already said, forms can be used to remove the inner layer of foil and then use them as forms for cooking. Just need to add another layer, instead of what we removed.

Immediately dip hot mud pies in the glaze and set on a dish. Also the glaze can be applied by spatula. But I think that is neater and easier to dip the pies in the glaze.

Decorate our cakes at their discretion. I additionally used here are purchased ornaments and coloured glaze.

Just want to warn you that my glaze is completely dry, unlike the store. But at the same time and not fall off. In General, Easter cakes this recipe came out very tender, creamy and delicious. And orange notes add a taste of the exotic. Bon appetit!

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