Easter cake with raisins, special festive pastries that should be on every table.
Cooking time 50 minutes
Flour 500 g
Milk 3.2% fat. 1/2 l
Sugar 120 g
Butter 50 g
Raisins 50 g
Eggs 2 pcs
Dry yeast 15 g
Baking powder 10 g
Vanillin 1 pack
Salt 1 pinch.
Egg white (for cream) 2 pcs
Sugar (for cream) 100 g
Lemon (juice, for cream) 1/2 pc
Confectionery sprinkles (confetti)
Dissolve yeast in a bowl of warm milk, add 3-4 tablespoons of sugar, a pinch of salt and 3-4 tablespoons of flour. Remove to a warm place for 30 minutes.
Add eggs and melted butter to the "raised" yeast mass.
Add remaining sugar, half flour, baking powder and vanillin. And put in heat for another 1 hour.
After an hour, the dough will look something like this.
Add remaining flour and raisins. Knead the dough well and add flour if necessary.
Knead the dough with your hands greased with vegetable oil. Divide into tins, greased with vegetable oil 1/2 of the volume and let the dough stand for another 30 minutes.
Bake in an oven preheated to 180 degrees C for 30-35 minutes. Willingness to check with a toothpick. Cool the finished cakes and remove from the molds. Allow to cool completely.
For the cream, beat the egg whites with sugar and 1/2 lemon juice into a thick foam.
Coat the tops of the cakes and sprinkle with pastry confetti.
The Easter cake is ready. Serve to the Easter table.