For the preparation of the dough is heated in 350 ml of milk to lukewarm and dilute it 60 g of yeast. Yeast take only "live", not top class! We don't have the rapid aging of the dough!

Take 5 medium eggs weighing approximately 60 g each and separate the whites from the yolks. Whisk the whites to a state of steady soft peaks.

In the yolks fall asleep 400 g fine sugar from the Mistral and carefully grind using a blender.

In advance warm 250 g of butter fat content of 72% at room temperature, add 50 ml of mustard oil, it will give a nice yellow color and a pleasant baking aroma! Sift 500 g flour, add milk-yeast mixture and knead the dough will be thick. Add salt, sugar and egg mixture, beaten egg whites, butter and mustard oil and thoroughly knead until smooth. I these manipulations held the kitchen machine first, K-shaped nozzle, then the hook.

Put the dough in a large pot, at least 7 liters (the dough will grow strongly in volume) and put on the proofing in a warm place, after covering with foil or a towel. The optimum temperature for a long fermentation of dough +25C, the room should be free of drafts! The dough will come in about 8-9 hours, then will freeze in one place and begin to fall down, it is important not to miss this moment - the dough is ready! If you listen to the dough, it will be heard as if boiling inside the pan. In the photo the dough at the beginning of fermentation, and then it rose at least three times!

Add to the remaining dough 500 g flour and vanilla and knead thoroughly dough. The dough at the beginning of kneading dough slightly thicker than for pancakes, here it is:

The dough after 10 min from the start of the batch starting to come in silky smooth bun, then it transformirovalsya as if in a drop (about 10 min), and at the end of the batch was fully behind the walls of the bowl and makes banging against the wall sounds! The dough is ready for further process! It is important to knead the dough very well, at least 20-25 minutes!

The ready dough put in a large pot. The dough after 1.5 hours of climbing:

Abenaim the dough and beat in the raisins (previously I poured cognac for 5 hours). Raisins pour in a sieve, dry and mix lightly with flour, then mix up with your hands in the dough!

Form grease with butter, line the bottom and sides with baking paper, if the form is low, then increasing the foil paper! Spread the dough into 1/3 of the height of the form if you want the top cap, then put more! put in a warm place for proofing to increase at least 2 times.

Put the form in a preheated oven at 160 degrees for 10 minutes, then raise temperature to 180 and bake until the samples on dry Lucino. Large cakes, I stood for about an hour. Finished cakes are carefully laid out on the flank and dismissed from forms. The paper removed when the dough has cooled down a bit! The cakes are tender, once again you don't have to move! Cover with a light towel to cool down. The photo cakes from mixing 2 kg of flour (2 cups).

To decorate the top of cakes, prepare protein cream. Take the whites, beat until soft peaks form. Put on a boiling steam bath, add in white sugar and continue to beat at even boiling water. The signal about the readiness of the cream is that the cream is going on the sides of the pan, the middle is empty, the cream is thick! About to leave from 10 to 15 minutes (depends on the capacity of the mixer and the intensity of the boil!). Once the cream is ready to shift into a pastry bag and begin to decorate the mud pies. But razrezik cake: