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➠ Easter cake with cream and sour cream

Easter cake with cream and sour cream

3192

Kitchen Russian

Calorie content 339 kcal

Portions 3 port.

Cooking time 120 minutes

Proteins * 7.8 g

Fats * 17.1 gr.

Carbohydrates* 37.4 g

Content

Easter cakes with the addition of cream and sour cream come out lush, rich and very soft. The crumb of the products is very porous, almost weightless. In addition to the recipe for Easter cakes, there is a layout for icing on squirrels.

Ingredients

Cooking process

Combine yeast, warm milk, granulated sugar and stir until dissolved.

Leave it all in a saucepan or bowl for 20 minutes. under a towel in a warm, draft-free place.

Separately combine eggs and sugar, beat until the mass increases in volume.

Pour in the dough, add the sifted flour, beat.

Mix warm sour cream and heavy cream, pour everything into the dough

Pour in salt, vanillin, beat with a mixer.

Put in heat for another 1 hour.

The dough rises well.

Add candied fruits, raisins, 1 orange zest, a pinch of turmeric.

Grease your hands with vegetable oil and spread the dough into paper molds.

You can make paper forms yourself from food parchment, or you can buy ready-made ones.

Bake the cakes in an oven preheated to 180 degrees for about 40 minutes. If the cakes start to burn on top, cover them with foil.

For the glaze, separate the whites, beat them with a pinch of salt and gradually add all the sugar. Beat briefly so that the peaks do not have time to appear. Pour icing on the cakes.