Easter cake on yolks

1559

Kitchen Russian

Calorie content 383.4 kcal

Portions 3 port.

Cooking time 5 h

Proteins * 7.1 gr.

Fats * 13.8 g

Carbohydrates* 56.3 g

Content

Before Easter, it is always advisable to have a delicious cake recipe in your notes. This Easter cake on yolks turns out to be moderately sweet, has a delicate and airy crumb, but at the same time does not crumble in the hands. Pour the pastry with creamy icing and sprinkle with toasted nuts.

Ingredients

Cooking process

Prepare food, take them out of the refrigerator in advance so that they have time to reach room temperature. The day before, soak raisins or other dried fruits in strong aromatic alcohol, in the morning, put on a sieve, squeeze with your hands and let dry slightly. When baking, all alcohol will evaporate, leaving only a pleasant aroma.

To make a dough, mix milk at room temperature with sugar and yeast, stir until dissolved. Sift the flour there and mix until the lumps disappear. Cover the bowl with a towel and place in a warm place without drafts, so that the dough grows 2-3 times.

Meanwhile, the nuts (hazelnuts and cashews, you can take any nuts at your discretion) calcined in a preheated pan, cool. Grind in a mortar to the state of dissimilar pieces.

The dough will rise very strongly, so you need to take a container that is sufficient in height.

Grind the yolks with granulated sugar and salt until whitening.

Sift flour into yolks, put soft butter, add vanilla sugar. Send the dough there. Start kneading the dough. The longer it is kneaded, the more tender and airy the cake will come out.

Cover the container with the dough with a towel and let stand until it grows in volume by 2-3 times. When the dough comes up, knead it and let it come up again. Do the same for the third time.

Pour raisins with nuts into the dough and knead so that the fillers are evenly distributed.

Cover the bowl with the dough with a towel and let rise.

Grease metal cakes for baking cakes with butter, spread the dough over them, filling no more than 2/3. Send the dough to proofer.

Bake products at a temperature of 180 degrees for about 35-40 minutes. Large cakes take longer to bake than small ones.Allow the cakes to cool on a wire rack, covering with a towel or napkin.