Easter cake with candied orange fruits
0
898
Kitchen
Russian
Calorie content
315.3 kcal
Portions
4 port.
Cooking time
230 minutes
Proteins *
3.3 gr.
Fats *
11.2 gr.
Carbohydrates*
55 gr.
Incredibly fragrant, airy cake that will impress lovers of yeast baked goods. To make the delicate dough have a rich taste, we knead with cream. The spongy structure of the cake simply melts in the mouth, leaving a subtle orange aftertaste. For additional aromatization, we recommend using natural vanilla, as it gives a unique aroma that cannot be achieved using vanillin.
Ingredients
Cooking process
To prepare the dough in a suitable container, heat the milk to a warm state. Pour yeast, one tablespoon of granulated sugar and one glass of flour into warm milk. Stir the mixture with a whisk until smooth and leave in a warm place for half an hour. During this time, the dough should be covered with foam and double in volume.
At the end of kneading, pour candied fruits into the dough (if the candied fruits are large, it is better to pre-cut them into small pieces) and evenly distribute them throughout the dough mass. We put the kneaded dough in an oiled dish, cover with a clean towel or tighten with cling film and put in a warm place for two to three hours. During this time, the dough should increase two to three times well.
Grease the baking tins for cakes with butter. If disposable paper or silicone molds are used, then there is no need to lubricate them. We cut the dough into the required number of parts, form a ball from each and put it in prepared forms. We leave the forms with the dough for fifteen to twenty minutes, so that the dough rises a little more before baking.
Preheat the oven to a temperature of 180 degrees. Place the forms with Easter cakes on the wire rack and set them to the middle level. We bake for 30-40 minutes. You can check the readiness with a dry toothpick: we pierce the center of the cake with it. If the toothpick comes out dry, the product is ready.
We take the finished cakes out of the oven and place them on the wire rack. Let cool completely. To prepare the glaze, beat the two proteins with a mixer at high speed until stable peaks are obtained.Pour the powdered sugar onto the proteins and continue beating until the powder dissolves and the mass becomes dense and shiny. We cover the still warm Easter cakes with the prepared glaze and decorate the surface with candied fruits.
Bon Appetit!