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➠ Easter cake with milk, egg yolks and butter

Easter cake with milk, egg yolks and butter

1175

Kitchen Russian

Calorie content 209.9 kcal

Portions 3 port.

Cooking time 7 h.

Proteins * 5.9 gr.

Fats * 5.1 gr.

Carbohydrates* 39.7 g

Easter cake with milk, egg yolks and butter

Content

Easter cake is best made from homemade eggs and butter with a fat content of 82.5%: it is easier to beat until fluffy.

Ingredients

Cooking process

In a medium bowl, combine ⅓ flour, yeast, and warmed milk. The consistency should resemble pancake dough. Cover the bowl with plastic wrap and place in a warm place. Let it rise for 2 hours. When the dough is done, beat the egg yolks, sugar and salt in a separate bowl until light creamy.

In a separate bowl, beat the butter until light and fluffy. Gradually add the egg yolks, vanillin and remaining flour to the already risen dough and knead. Gradually add all the butter, stir until the dough is smooth.

Let it rise in a warm place for another 2-3 hours.

When the dough has doubled, pour the raisins with hot water for 15 minutes, add to the dough and mix everything.

Next, grease the baking dishes with butter and divide the dough so that the mold is half full. Let the dough rise in tins in a warm place until it doubles in size.

Bake in the oven at 180˚C for 40 minutes. Cover the finished baked goods with a towel and let stand until they cool completely.

To make the icing, add the icing sugar to the egg white and beat with a blender for 5 minutes. Add lemon juice at the end and beat for another 2 minutes.