Description
I gave the cake this name, because the baking of Passover week, not on the day of Easter. This is a very unusual cake, this is unlikely to meet in the store. Carrots, imparts a pleasant yellow tint the dough, mixed with the mixture of cream and milk, comes out tender and tasty. Due to the dried fruits, soaked in brandy, the cake gets extra flavor. Perhaps this delicious pastry you can treat yourself to just for Easter... happy Easter!
Ingredients
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Flour
600 g
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Chicken egg
3 piece
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Cream
200 ml
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Milk
50 ml
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Sugar
150 g
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Carrots
150 g
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Lemon peel
1 tsp
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Salt
2 pinch
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Raisins
30 g
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Cranberry
20 g
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Butter
80 g
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Yeast
7 g
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Cognac
2 Tbsp
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Glaze
4 Tbsp
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Topping pastry
1 pack
Cooking
Put the dough. In warm milk add yeast, add 1.5 tbsp of sugar, a half of the sifted flour and gently mix well. Put in a warm place (e.g. a pot of hot water to the bowl was heated by steam) for 30-40 minutes.
Dried fruits pour the brandy and allow to stand for an hour, stirring occasionally.
Peel the carrots and boil until tender.
The cooled carrot RUB on a small grater, squeeze the excess liquid. Mix the carrots with the lemon zest.
Whisk the eggs with the remaining sugar and salt.
Add eggs to the yeast mixture along with the melted butter and the remaining sifted flour. Mixed grated carrot.
The dough is kneaded again and put in a warm place for a couple of hours.
With dried fruit drain off the brandy, squeeze. Added to the batter, stir. Spread the dough forms (I have a disposable paper). Allow dough to rise for 1/2 their height.
Bake cakes in preheated oven at 180 degrees for about an hour. If the top starts Browning too quickly, cover the cakes with foil. Here they are out) I have one form put more dough than the other, so one cake was above the other. I decorated cakes, according to tradition, a protein glaze and confectionery topping.
Here is the cake in the cut. Bon appetit!)
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