Description
This recipe is a traditional Russian Easter cake in our family for a long time. The cake is actually excellent, very gentle, long does not get stale and most importantly it is always possible.
Ingredients
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Flour
1 kg
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Milk ghee
2 cup
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Chicken egg
6 piece
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Butter
300 g
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Sugar
2 cup
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Yeast
11 g
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Salt
0.75 tsp
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Cardamom
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Raisins
150 g
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Candied
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Nuts
-
Lemon peel
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Powdered sugar
250 g
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Lemon juice
1 Tbsp
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Topping pastry
-
Egg white
2 piece
Cooking
The milk is heated to 38 C, dissolve the yeast in it and add half a kilo of well-sifted flour. All good stir so that nebylo lumps, cover with a clean kitchen towel and leave to rise in a warm place.
Five yolks with sugar.
Beat the whites to a froth and the butter to melt and cool.
When the dough is ready, add salt, yolks pounded with sugar and butter, mix well. Enter the remaining whites and flour. Knead, I first kneaded with a mixer, and then long and carefully with his hands, as they say hit 300 times then 300 times, guests praised. The dough should fall from the walls and hands. Leave to rise in a warm place.
When the dough to rise in two to put in it raisins, citron, candied fruit, chopped nuts and cardamom, mix well.
Put the dough into molds filling them for 1/3 or 1/2 if you want more tightly.
To give the cakes to rise 3/4 the height of the form, brush the top with egg yolk and put vypekatsya heated to 160 -180 With the oven. Baking time depends on the shape of about 15-40 minutes. During baking the shape to rotate. Willingness to you can check by putting a toothpick.
Finished cakes to put on the grill, allow to cool.
For the frosting beat the whites to foam, gradually in portions and stir them in powdered sugar, then add lemon juice and knead until smooth. Cakes covered with frosting, sprinkle confectionary sprinkles and allow to harden.
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