Description
The Easter celebrations are approaching and I want to offer a recipe for mint cake, which turns out very tasty and fragrant.
Ingredients
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Yeast
1.5 tsp
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Sugar
2 Tbsp
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Salt
0.5 tsp
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Flour
250 g
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Chicken egg
2 piece
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Mint
20 g
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Vanilla
1 tsp
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Butter
50 g
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Lemon juice
2 Tbsp
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Candied
50 g
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Cashews
50 g
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Powdered sugar
100 g
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Egg white
1 piece
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Lemon juice
1 tsp
Cooking
The batter for the cake, I kneaded in the bread machine. In a bucket, place the yeast, sugar, salt, vanilla, and sift the flour.
Mint leaves rinse. In a blender place the eggs and mint, chop.
To dry ingredients add the egg-mint mixture, softened butter, lemon juice.
Knead the dough, it should get sticky. Leave in a warm place for 2 hours.
Then add the nuts and candied fruit, knead again.
Put the dough in a baking dish, cover with a towel and leave to rise for 1.5-2 hours. Then bake in the oven preheated to 180 degrees for 30-40 minutes.
When the cake is ready, remove it from the oven and allow to cool. For the icing separate the egg white from the yolk.
Whisk a protein into a high speed mixer. Then sift to it the powdered sugar, mix well.
Add the lemon juice and again beat with a mixer at high speed until the frosting will not be smooth and shiny.
To put the icing on the cake, sprinkle with candy sprinkles and allow to dry, I put the cake in the oven and turn on the "fan".
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