The first thing I want to say that all the ingredients used for baking cakes should be at room temperature. This is a very important thing that you need to follow to get the perfect dough! Begin preparation of the cake with the fact that launch into action our yeast. I use SAF-MOMENT. Will heat the cream to 30 degrees, will podnesem to them 2 tablespoons of sugar and yeast. Slightly thicken the consistency of 1 Cup of flour. Leave the mixture for 20 minutes, to form such a foam "cap".

Now add another 250 grams of flour, knead liquid dough and put it in a warm place for 1 hour. I put in multiverse mode, the CONTROL temperatures of 35 degrees.

RUB the egg yolks with the remaining sugar and softened butter. Get a oil emulsion!

The dough has risen, combine with egg-oil mixture.

Add soaked and dried with a paper towel raisins, candied fruit and nuts (I love the yeast almond, but You can use your favorite nuts).

Aromatizers the dough with brandy, zest of one orange and a sachet of vanilla sugar!

Combine all ingredients, adding flour, knead the dough.

The dough is kneaded for at least 10 minutes is another important point to obtain an air-dough!

Cover the dough with a clean towel and leave to come for 1-1. 5 hours. The dough will increase in volume by 2.5-3 times. Spread the dough on the oiled forms in 1/3 of the volume again and leave for proofing for 1 hour, covered with a towel.

Bake 40-60 minutes at 180 degrees depending on the size of the forms. Readiness check wooden skewer. Of the stated amounts of the ingredients I got these 4 cakes! Our fully cooled cakes and cover with Swiss meringue (as in my case), or icing, in its sole discretion.

For the Swiss meringue we will need: 2 protein + 70 grams of sugar! Warmed on a steam bath with constant stirring until complete dissolution of the mass and not higher than 60 degrees, so the squirrels don't curdle. Then beat with a mixer for 5 minutes to obtain a smooth and shiny meringue. This meringue and covered the tops of our cakes!