I cook the cakes in 2 stages. Products for the first phase.

Step 1. In a glass of warm milk dissolve 30 g of yeast, add salt, add pounded with sugar and yolks, melted (but not hot) butter and whipped in a dense foam proteins. Pour 400 g of flour, stir well, cover with a towel and leave overnight in a warm place.

Products for the second phase.

Step 2. In the morning, 1/2 Cup of milk dissolve 20 g of yeast, pour in the batter, pour 600-700 g flour, add vanilla and powdered cardamom, carefully knead the dough again and place in a warm place. When the volume of the dough doubles, add nuts, candied fruits and raisins (raisins wash, dry and roll in flour). Mix the dough, cover with a damp cloth and let it rest for about 10 minutes.

Put the dough in greased with margarine forms, the bottom of which it is better to put mugs oiled paper for baking. Forms to fill 1/3-1/2 of the height, cover with a towel and put in a warm place. When the dough is 2/3 the height of the shapes, brush the top of cakes with egg yolk and very carefully put in not very hot oven for 50-60 minutes. Forms from time to time, carefully rotate, but not earlier than in 20-25 minutes. To the top is not burnt, cover with water-dampened paper or foil. Forms don't have to stand right next to each other. Ready to define a splinter.

Finished cakes are a little cool, and then gently tap out of forms, they are good to go. Powdered sugar mix with protein and curvy, shiny mass. Cover the cakes with icing and sprinkled with colorful toppings. From baking paper to cut a triangle, fold Cornett, put it in a few tsp of melted chocolate, cut off a tiny corner and draw on the cakes the letters XB.

When the icing dries, you can put the cake in the centre of the bowl, and around lay colored eggs.