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Easter cake on wheat leaven

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743
Kitchen Eastern European
Calorie content 206.4 kcal
Portions 6 port.
Cooking time 8 h.
Proteins * 5.8 gr.
Fats * 5.2 gr.
Carbohydrates* 45 gr.
* per 100 gr. product
Easter cake on wheat leaven
Content

The sourdough cake is somewhat different from the traditional yeast cake and is somewhat reminiscent of ordinary wheat bread. Therefore, you can try this recipe as an experiment. You can also add dried fruits, nuts or candied fruits to the dough.

Ingredients

Cooking process

step 1 out of 9
Combine eggs, sugar, lard, and vanilla sugar.
step 2 out of 9
Melt the butter until liquid. Add milk and butter to the beaten eggs.
step 3 out of 9
Sift three cups of flour into a separate container and pour half of the egg mixture into it.
step 4 out of 9
Add wheat sourdough, stir.
step 5 out of 9
Then add the second part of the egg mass and mix well again. Cover the bowl of dough with a damp towel and let sit for one hour at room temperature. At this stage, you can add steamed, dried and mixed raisins with starch.
step 6 out of 9
After a while, take a bowl, grease it with sunflower oil, put the dough in it, grease its surface with sunflower oil, cover the bowl with a light damp towel, leave for three hours. Knead the dough every hour.
step 7 out of 9
During this time, the dough will rise well, if necessary, you can transfer it to a larger container.
step 8 out of 9
Grease a baking dish with sunflower oil. Spread the dough into a mold so that it takes up 1/3 of the mold. Cover the dish with a towel and let the dough sit for another two hours.
step 9 out of 9
Bake the cake in the oven at 180 degrees for 30-40 minutes. To decorate the cake, you can use icing and sprinkling.

Bon Appetit!

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