Easter cake

500 g flour
some flour to choose? we'll show

1.5 glass milk

6 eggs

150 g butter

150 g margarine

glass Half or two sugar

40-50 g yeast

1 h. l. incomplete salt

50 g By raisins, candied fruits, almonds

Vanillin or vanilla sugar taste

For the icing on Easter cake:

1 protein

Half cup of powdered sugar

1st.l. lemon juice

Cooking Easter cake:

Dissolve one tablespoon of sugar and yeast in warm milk. Gradually add half the flour taken (pre-sifted), stir until then, until no lumps. Cover with sponge and put in a warm place.

Separate the yolks from the whites. In the refrigerator remove proteins. Rub the yolks with the sugar, melt the butter and cool.

Meanwhile, watch the cake for the best brew. When she will be doubled, adding there mashed yolks with the sugar. One egg yolk reserve for subsequent greasing cake. Cooled to body temperature melted butter and add it to brew for the cake. There also salt, vanillin (vanilla or sugar). All mix thoroughly.

We reach out of the fridge chilled whites and whisk them into stable foam. Very gently introduce the dough these proteins, as well as the remaining flour. Knead the dough for the cake mixer with special screw tips. Knead until until there are air bubbles in the dough signaling us that it is sufficiently enriched with oxygen. At this stop kneading.

To cake turned out delicious and air-soft dough for it should not be very thick, but it should be Stir well until the point where it becomes available to lag behind the wall and hands.

For hostesses who bake cake for the first time, but has been repeatedly used to bake something else: the consistency of the dough must be thicker than oladushek, but thinner than pie.

To make the dough rise, cover it and put the future cake in a warm place.

Waiting for the dough to rise in a few times, add it washed and coated in flour, raisins, diced candied almonds and chopped finely (to clean it from the skin for 2 minutes fill it with boiling water, drain the water - the skin will peel off easily). Knead the dough again for about 5 minutes and then put it in a warm place.

Prepare the form in which we lay out the future cake (or a few cakes). At the bottom of the molds we place oiled parchment paper and grease the mold wall softened butter. Sprinkle with flour or breadcrumbs.

Wait until the dough is suitable, spread cake in the shape, give him more time to get up and lubricates the top yolk.

If you want cake was more lush, fill out the form on the third of the height. And if you want a thicker cake, half height.

Bake cake in the oven at 180 degrees for about 45-60 minutes (baking time will depend on the size of your cake). At the time, until the cake is baked your, it needs to be rotated slightly, but in any case not to shake.

Be sure to cover the circle dampened paper top of cake when it browned. Otherwise it will burn. Check ready if our cake is very simple - just pierce it with a wooden stick. If the stick is dry, the cake is ready. If wet, and her pieces of dough, the cake more moist.

Ready cake carefully removed from the mold (the most important thing - it does not break it). Then put the cake sideways on the bed covered with a towel or pillow and cover with a towel, too. Periodically turn over cake on different sides, until it has cooled.

Once the cake has cooled, you can cover it with whipped proteins or glaze. You can also pour the chocolate cake and decorate with berries, candied fruit or edible figurines.

To matured cake, put it in a large pot and carpeted towel. Cover with a lid and put in a warm place, such as a battery.

To prepare the glaze, whisk the cooled protein gradually add half cup of powdered sugar and a tablespoon teaspoon of lemon juice.

Apply the icing on the cake and leave to dry. Can be sprinkled on top of confectionery pellets.

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