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Easter cake on rye sourdough

0
1178
Kitchen Eastern European
Calorie content 308.6 kcal
Portions 8 port.
Cooking time 6 h
Proteins * 6.3 gr.
Fats * 19.8 g
Carbohydrates* 36.2 g
* per 100 gr. product
Easter cake on rye sourdough
Content

Pastries can be cooked not only with yeast, but also with rye sourdough. Our grandmothers and great-grandmothers often baked according to such recipes. Easter is approaching and it's time to pick up recipes for cakes. The benefits of the sourdough recipe are the rich wheat aroma of the baked goods, the firmness and the slower staling process.

Ingredients

Cooking process

step 1 out of 8
In a bowl, combine rye sourdough and sugar, add warm milk.
step 2 out of 8
Mix flour with nutmeg and cardamom, sift and add 300 grams to the sourdough, stir and leave the dough in a warm place for two hours.
step 3 out of 8
Pour dried apricots with boiling water, rinse well, put on paper napkins to glass water. When the dried fruits are dry, chop finely and add them to the dough.
step 4 out of 8
In a separate bowl, beat eggs and salt, add this mixture to the dough.
step 5 out of 8
Then add the remaining flour in portions and knead the dough.
step 6 out of 8
Melt the goose fat, cool and add to the dough, mix thoroughly until smooth.
step 7 out of 8
Divide the dough into molds, leave for three hours to rise.
step 8 out of 8
Bake the cakes at 175-180 degrees for 40 minutes. Cool ready-made cakes, pour with icing and decorate with colored sprinkles.

Bon Appetit!

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