The lemon cake

Easter is the most important holiday of all Orthodox celebrations. Probably because Easter is completing a multi-day fast, during which the table should be only meatless dishes. Preparing for Easter, of course, the cake. The variety of recipes for cake is huge. One of them will help prepare the lemon cake. So, leave behind meatless dishes, start fast!

In order to bake two large cake, perform the following steps and keep the proportions of the ingredients. Bred 50g of yeast slightly warmed ? a Cup of cream, add 2 cups flour (all you will need 6 cups) and put the dough. After the dough was ready, it should be mixed with 15 egg yolks, pre-mixed with one Cup of sugar and 400 grams of butter, add half Cup of raisins, nuts, candied fruit, chopped 10 grains of cardamom, one nutmeg, and remnants of sifted flour. For Easter was filled with the fragrance of saffron, in the dough, which will be made Easter cakes, don't forget to add cooked saffron infusion, 1-2 teaspoons. Knead the dough and leave to rest for two hours for fermentation. Then add to the dough whipped to a foam 15 egg whites, gently stir and spread the dough into shape, pre-greased, floured or breadcrumbs. The dough should be spread so that it took no more than half of the volume of forms. Then you need to allow the dough to rise so that it took ? volume molds, and put our sweet cakes to be baked at a temperature of 200-S for 45 minutes. Observing the canons of baking in the kitchen don't go to our dough has risen, as it should, and the cakes were lush and beautiful.

Meatless meals we ate during lent, got kind of boring and Easter gives doubly festive mood, allowing you to enjoy the fragrant, sprinkled with powdered sugar or glazed, decorated with marmalade, cakes.