The recipe for Easter custard cake is very simple to make. Cooking time 5 hours.
It is necessary
- - fresh yeast - 100 g
- - premium flour - 2 kg
- - baked milk - 0.5 l
- - sugar - 3 glasses
- - eggs - 10 pcs.
- - butter - 0.5 kg (regular - 250 g, ghee - 250 g)
- - semolina - 100 g
- - zest of one lemon
- - zest of one orange
- - cognac (vodka) - 1 tbsp. the spoon
- - vanilla sugar - 3 sachets
- - salt - 1 teaspoon
- - icing sugar - 50 g
- - fresh lemon juice - 2 tbsp. spoons
- - ground cardamom - 1 teaspoon
- - natural saffron - 0.1 g
- - sprinkling for cakes
- - raisins - 200-300 g
- - candied fruits - 200 g
- - sunflower oil - 1 tbsp. the spoon
- - baking molds for cakes weighing 1 kg - 3 pcs, weighing 200 g - 5 pcs.
Instructions
Step 1
Dough. In a 2 liter saucepan, chop 100 g of fresh yeast with a spoon or knife, add 200 g of warm baked milk, 1 tablespoon of sugar and 100 g of semolina. Mix everything well, you can use a mixer. Leave in a warm place to rise for 0.5 hours.
Step 2
Choux pastry. Pour 0.3 liters of baked milk into a saucepan with a volume of 3 liters, put on the stove, add 250 g of butter or butter margarine, boil. Pour 0.5 kg of flour into this hot mass gradually. Leave to cool.
Step 3
Take 10 eggs. Separate the whites from the yolks. Separately pour 1 egg white into a bowl, add lemon juice there - 2 tbsp. spoons, put in the refrigerator. Grind the yolks with 1, 5 cups of sugar. Grind the proteins with 1, 5 cups of sugar until white, add 1 tbsp. a spoonful of brandy, 1 teaspoon of ground cardamom, 3 bags of vanilla sugar, zest of one fresh lemon, zest of one fresh orange, saffron, salt - 1 teaspoon, beat again with a whisk or mixer.
Step 4
In a saucepan with a volume of 8-10 liters, combine the dough, custard dough, both egg mixtures, add 250 g of ghee at room temperature there. Further, constantly stirring this mixture, add flour about 1, 2 kg. Mix vigorously as long as you have enough strength. You can also stir with your hand, lubricating it with sunflower oil. We set aside this pan, covering it with a towel, for an approach to an unventilated, warm place for about 2 hours. During this time, the dough should come up 2 times.
Step 5
Sprinkle the remaining flour, all the raisins and candied fruits on the table. We dump the dough that has come up on them and knead with our hands, beating the dough for each cake on the table. As a result, the dough should form well and not stick to your hands. We lay out broken circles of dough into molds for 1/3 of the volume of the mold, cover with a towel and let it come up again for 1 hour.
Step 6
We bake large cakes in the oven at 180 ° C for 35-40 minutes, small ones - 25 minutes. At the time of baking the cakes, we prepare the icing to decorate the cakes. We take out a bowl of 1 egg protein and lemon juice from the refrigerator, add powdered sugar there and beat well with a whisk or mixer. Decorate the cooled Easter cakes with glaze and colored sprinkles.
