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Wet Easter cake

0
1881
Kitchen Russian
Calorie content 280.5 kcal
Portions 8 port.
Cooking time 3 hours
Proteins * 5.5 gr.
Fats * 8.1 gr.
Carbohydrates* 46.8 g
* per 100 gr. product
Wet Easter cake
Content

The main feature of wet Easter cake, in addition to its amazing taste, is its ability to maintain freshness for a long amount of time. And you can make sure of this by preparing this wonderful dessert, following the step-by-step instructions that we present to your attention.

Ingredients

Cooking process

step 1 out of 13
First you need to pour the raisins into a separate small container and pour boiling water over it for ten minutes. Then, after removing, we spread the raisins on a paper towel in order to get rid of excess liquid.
step 2 out of 13
Put yeast and sugar in another bowl. Stir the ingredients until smooth.
step 3 out of 13
We also send milk and three tablespoons of flour there, which must be sifted first. We mix everything, then we send the resulting mass for fifteen minutes to a warm place.
step 4 out of 13
We take a separate container and beat one egg, two yolks and sugar in it with a mixer.
step 5 out of 13
Add vegetable oil and cottage cheese there. Mix everything until smooth.
step 6 out of 13
Combine the resulting mass with dough and mix thoroughly.
step 7 out of 13
Add salt and baking powder to the total mass.
step 8 out of 13
Then gradually add the rest of the flour. There should be no lumps in the dough.
step 9 out of 13
Put aside the mixer and start kneading the dough with your hands.
step 10 out of 13
We lay out the dough in tins, which must be greased with butter.
step 11 out of 13
It should be borne in mind that during the baking process, the dough should greatly increase in size, so the tins should not be completely filled with dough.
step 12 out of 13
We send the dough to the oven for forty minutes and bake at a temperature of 170 degrees.
step 13 out of 13
Meanwhile, in a separate bowl, using a mixer, beat two proteins combined with powdered sugar. We grease ready-made cakes with the resulting glaze.

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