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Easter cake on yolks and sour cream

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3069
Kitchen Russian
Calorie content 310.5 kcal
Portions 8 port.
Cooking time 9 h.
Proteins * 7.8 g
Fats * 10.9 gr.
Carbohydrates* 42.3 g
* per 100 gr. product
Easter cake on yolks and sour cream
Content

Today we will reveal to you the secret of a magnificent Easter cake cooked on egg yolks. Thanks to the large amount of egg yolks, the cake turns out to be a stunning sunny color. Sour cream and butter give the cake a creamy taste and aroma, and a small amount of vegetable oil leaves the cake fresh and soft for several days.

Ingredients

Cooking process

step 1 out of 12
In a deep bowl, prepare the dough: heat the milk on the stove or in the microwave to 37 degrees, add yeast and granulated sugar to it, mix all the ingredients well to dissolve the yeast. Leave the dough at room temperature for 10-15 minutes. We need a cap with bubbles to appear on the surface of the milk-yeast mixture over time.
step 2 out of 12
At this time, wash the raisins in warm water, pour boiling water over and leave for 5 minutes so that it swells and becomes soft. Cut candied fruits, if they are large, into small cubes. Put raisins and candied fruits in a small bowl, add brandy and leave to infuse at room temperature for about half an hour.
step 3 out of 12
Next, sift 250 grams of flour into the milk-yeast mixture, knead well with a whisk until smooth. Cover the bowl with cling film or cotton towel and put it away in a warm place.
step 4 out of 12
In a dry bowl, combine the yolks, sugar and salt. Beat the ingredients with a mixer until the mass turns white and slightly increases in volume. Add cognac there, in which dried fruits were infused and beat thoroughly again.
step 5 out of 12
Add the yolk-sugar mixture, vanilla extract to the ripened and risen dough and knead everything with a spoon until smooth. Then add softened butter, vegetable oil and sour cream to the dough. Mix everything well.
step 6 out of 12
At the next stage, we introduce sifted flour into the dough in several approaches, each time kneading the dough well with a spoon or a silicone spatula. Knead the dough until smooth and smooth.
step 7 out of 12
Cover the bowl with the dough with a cotton towel and put it in a warm place for 2-3 hours so that the dough rests and fits well.
step 8 out of 12
Mix raisins and candied fruits with two tablespoons of flour, mix well and add to the dough. Mix the dough well so that the dried fruits are evenly distributed throughout the dough. Cover the bowl with the dough again with a towel and leave it in a warm place for 2-3 hours. The dough should double in volume.
step 9 out of 12
Gently knead the dough that has come up. Separate part of the dough, form a small ball and place it in a paper form so that the form is 1/3 full. When all the dough is laid out in forms, cover them with a cotton towel and leave for the dough to come up within 1.5-2 hours. The dough should rise almost to the edges of the mold.
step 10 out of 12
Grease the cakes that have come in molds with egg yolk, beaten with 1 tablespoon of water, and put in an oven preheated to 180 degrees for 30-60 minutes. The baking time depends on the size of the cakes. It is not recommended to open the oven for the first 15-20 minutes of baking. We check the readiness of the cakes with a skewer.
step 11 out of 12
We take the finished cakes out of the oven, put them on the wire rack and let them cool.
step 12 out of 12
At this time, we prepare the protein glaze: beat the egg white until light foam, then add half of the powdered sugar and lemon juice. Stir well and continue to gradually add the icing sugar until we bring it to the required consistency. Pour icing on the well-cooled cakes and decorate with sprinkles. Easter cakes are ready, you can start tasting!

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