The recipe for this Polish Easter cake can be found in a book on Polish traditional cuisine. The dish turns out to be very tasty, sweet and soft. It is very pleasant to use it with a glass of iced milk or a cup of coffee.
It is necessary
- - lemon - 1/4 part;
- - light raisins - 50 g;
- - candied lemon - 50 g;
- - dried cherries - 50 g;
- - chicken egg - 4 pcs;
- - salt - 1/2 tsp;
- - milk - 300 ml;
- - coconut flakes - 20 g;
- - icing sugar - 100 g;
- - dark raisins - 50 g;
- - dried cranberries - 50 g;
- - granulated sugar - 200 g;
- - dry fast-acting yeast - 10 g;
- - wheat flour - 500 g;
- - butter - 220 g.
Instructions
Step 1
Combine melted butter and hot milk in a medium bowl. Sift flour into the mixture and stir vigorously. Knead the dough diligently, adding flour if necessary. There should be no lumps left in the dough, it should ultimately be smooth and very elastic.
Step 2
Add yeast to the resulting dough and stir. Cover the resulting dough with a towel and let stand in a warm place for an hour. The dough should rise, increase in size.
Step 3
Beat the eggs and sugar until a thick, white mass is formed. Add dried fruits and beaten eggs to the brew infused for an hour. Stir the mixture gently with a spatula.
Step 4
Add a little flour and knead to a thick, homogeneous dough. Grease a baking dish with butter and pour the prepared dough into it. Spread it evenly over the entire surface.
Step 5
Preheat oven to 180oC, place pan inside and bake for an hour. Then take the finished cake out of the oven and let it settle for a little.
Step 6
Pour the powdered sugar and lemon juice mixture over the Polish cake. Sprinkle with coconut. Wait until the icing hardens and serve the cake to the table along with coffee, cold milk, stewed fruit or kefir.
