Easter cake with sour cream
0
1594
Kitchen
Russian
Calorie content
312 kcal
Portions
3 port.
Cooking time
5 h
Proteins *
7.3 gr.
Fats *
9.7 g
Carbohydrates*
49.1 g
Easter yeast cake on sour cream can be eaten after the holiday for another week, for example, spreading with butter in the morning and washed down with hot tea. Egg whites can be used in meringue or frozen. The baked goods are tender and airy.
Ingredients
Cooking process
Eggs will need 2 whole eggs and 6 yolks. Shake all this, mix with sugar, sour cream and dough. Stir in 2/3 of the flour little by little. You will get a dough with a consistency like a pancake. Remove to a warm, draft-free place where the dough will rise in 2 hours. After that, add softened butter, candied fruits and raisins, soaked in alcohol overnight, to the dough.
Bon Appetit!