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Easter cake with yolks and cream

0
1374
Kitchen Russian
Calorie content 373.8 kcal
Portions 10 port.
Cooking time 6 h
Proteins * 8.3 gr.
Fats * 13.9 gr.
Carbohydrates* 54 gr.
* per 100 gr. product
Easter cake with yolks and cream
Content

The cake on yolks and cream will turn out to be moist, rich and light, since the dough on cream is better suited than on milk. The yolks will give the cake a beautiful yellow color. In this recipe, you are invited to add raisins soaked in cognac with spices to the cake dough in this recipe.

Ingredients

Cooking process

step 1 out of 7
Soak the raisins 1 day in advance. Rinse it, dry it with a napkin and place in a jar. Add a few boxes of cardamom to the raisins, a pinch of saffron and nutmeg each, 3 cloves in bud and a cinnamon stick. Pour brandy over the raisins. Close the jar tightly.
step 2 out of 7
Pour half of the required amount of warmed cream into a separate bowl, crush the fresh yeast in them, stir and leave this mixture for 10-15 minutes for the yeast to start working. Sift half of the flour on a sieve in a separate bowl.
step 3 out of 7
Pour the cream with the yeast dissolved in it to the flour and replace the tough dough. This will give us a dough for the main test. Roll it into a bun and with a knife make several shallow cuts across the entire surface. Then fill the dough with two liters of warm water. Cover the bowl with a towel and leave for 1 hour for the dough to come up. During this time, it will absorb the required amount of liquid and increase in volume. Drain the rest of the water.
step 4 out of 7
Place the yolks in another bowl, add sugar to them and grind everything with a mixer until white. Melt the butter in the microwave and cool slightly. Pour the melted butter to the crushed yolks, whisking the mixture with a mixer.
step 5 out of 7
Transfer the prepared yolk-oil mixture to the dough. Pour the rest of the flour there, pour in the remaining cream (heat it up) and add the raisins and candied fruits. Knead the dough for 20 minutes to keep it from sticking to your hands. If the dough turns out to be liquid, then during the kneading process you can add flour. Place the kneaded dough in a warm place for 2 hours. During this time, knead the dough 1-2 times.
step 6 out of 7
After this time, divide the dough into equal pieces and place in special tins for baking cakes. Fill the molds only half the volume. Leave the dough in the tins for another 1 hour to come up.
step 7 out of 7
Bake the cakes in an oven preheated to 160 ° C until golden brown. Check the readiness of the baking with a wooden stick. Remove the cooked cakes from the molds and cover with icing made from the juice of one lemon and powdered sugar.

Eat to your health!

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