All the ingredients used for baking an Easter cake must be at room temperature, because of the need in advance, remove from refrigerator and leave at room temperature for 4-6 hours before preparation. First prepare the dough: heat the milk to 40 degrees and combine with yeast, 2 tbsp sugar and 2 tbsp flour. Cover the bowl with clingfilm and leave to come on 30 minutes!

Used prunes and dried apricots and finely chop with raisins and dried cherries, pour brandy. Leave to soak up the flavors for 1 hour.

The butter with the remaining sugar, beat until creamy mass, introduced one by one the yolks and beat again ground to obtain a creamy texture. Combine with yeast mixture and sift half of the flour. Knead the batter, cover it with polotenechko, keep it in a warm, draft-free place for 1 hour until the dough came up and increased in volume by 2.5-3 times.

Abenaim approached the dough and add the dried fruit together with the brandy, a pinch of salt, vanilla sugar, ground cardamom and remaining flour, knead elastic dough! Don't be lazy and knead the dough for 10-15 minutes and again leave to rise in a warm place without drafts for 1 hour.

After the dough has again increased in volume, we abenaim and place in oiled molds. Cover with a towel and leave for proofing for 30 minutes. Bake in the oven at 170 degrees for 40-60 minutes depending on the size and shape of the cake. Finished cakes are completely cooled before decorating with icing.

I love to decorate cakes cap of the Swiss meringue: 2 egg whites + 70g sugar-warmed on a water bath until fully dissolved under constant stirring. Then beat with a mixer for 5 minutes and decorate the resulting meringue cakes.