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Easter cake on yolks

Delicate creamy taste and incredible aroma! I've been baking cakes for only a few years, but every time I bake a new recipe to try more. This year, the recipe is assembled, I took several as a basis and did it in my own way. The cakes exceeded all expectations, they turned out with a very tender crumb, incredibly creamy aroma, slightly sweet (the main sweetness still comes from dried fruits) and just very tasty! It's a pity that I didn't have time to post the recipe before Easter, but I really hope that someone will try to bake them next year!
IrishaAuthor avatar
The author of the recipe
Easter cake on yolks
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 7 g
Fats 19 % 13 g
Carbohydrates 70 % 47 g
335 kcal
GI: 2 / 15 / 83

Step-by-step cooking

Cooking time: 4H

  1. Step 1:

    Step 1.

    Ingredients for sourdough.

  2. Step 2:

    Step 2.

    Dilute yeast in warm milk, add 1 tbsp sugar, mix thoroughly.

  3. Step 3:

    Step 3.

    Add 180 g of sifted flour (about 1.5 cups of 200 ml)

  4. Step 4:

    Step 4.

    Stir well, the dough should turn out like pancakes. Cover the dough with a towel or a film and put it in a warm place to rise for 1 hour. During this time, the sourdough should bubble up and increase 2-3 times.

  5. Step 5:

    Step 5.

    Ingredients for the pastry part (I forgot to put vegetable oil in the photo, but it is not necessary to use it).

  6. Step 6:

    Step 6.

    Rub the egg yolks with sugar, vanilla seeds (or just vanilla sugar) and a pinch of salt.

  7. Step 7:

    Step 7.

    Add the crushed yolks and cream to the approaching sourdough (I used 15%, the cream should be at room temperature).

  8. Step 8:

    Step 8.

    Mix well. Adding flour in small portions, knead the dough.

  9. Step 9:

    Step 9.

    The dough should turn out very soft and a little sticky, it is very important not to overdo it with flour. Flour may be required and more than the ingredients, the most important thing is to focus on the dough, it should be soft, if it sticks a little, it's okay, we'll still knead!

  11. Step 10:

    Step 10.

    Now the dough for the cakes must be thoroughly kneaded. Kneading, add small portions of soft butter first, then vegetable (just pour a little into your hand) and so on until it's over. We knead it for a long time and thoroughly (this process took me 30 minutes if not more). The easiest way is to mix the oils directly in the bowl, but then someone has to hold this very bowl, at the same time interfere and keep the work is not easy)

  12. Step 11:

    Step 11.

    After all the oil has been mixed in, we go to the work board and hang the dough in a smooth, tender bun. If necessary, we dust the table a little with flour. The finished dough is sent to a bowl and sent to a warm place to rise for 1-1.5 hours.

  13. Step 12:

    Step 12.

    Knead the finished dough.

  14. Step 13:

    Step 13.

    We spread it on the work surface. Spread the washed and dried dried fruits and nuts on the dough.

  15. Step 14:

    Step 14.

    Gently mix dried fruits into the dough.

  16. Step 15:

    Step 15.

    And again we send the dough to rise for 1 hour. We divide the finished dough into parts, roll it into buns and put it into prepared molds.

  17. Step 16:

    Step 16.

    I used paper molds, just greased the molds with butter and spread the dough in them. We leave the cakes to rise for 20-30 minutes. Before baking, grease the cakes with beaten egg and bake in a preheated 180 C oven for about 20-40 minutes, depending on the size.

  18. Step 17:

    Step 17.

    These are such cute and very tender cakes. These are the smallest molds with a volume of about 300 ml, I baked them for about 17-20 minutes. Let the finished cakes cool down and decorate to taste. And you can leave it like that, it still turns out very tasty!

  19. Step 18:

    Step 18.

    Happy Easter to you. Enjoy your meal!

Many housewives are afraid to take up baking cakes, I will say right away this process is not terrible at all, but time-consuming! It will take a lot of strength, but there is nothing to be afraid of here. It is very important that all the ingredients are at room temperature and it should be warm in the room where you will knead. Personally, my opinion is that it is better to use fresh pressed yeast, the dough on them turns out to be alive, and in truth, I have not found dry good yeast for myself yet. Before mixing, be sure to tune in to the good!!! read a prayer and you will succeed!!! Good baking to you and Happy Easter!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68   kcal/100g
  • Milk 3.5% fat content - 64   kcal/100g
  • Milk 3.2% fat content - 60   kcal/100g
  • Milk 1.5% fat content - 47   kcal/100g
  • Concentrated milk 7.5% fat content - 140   kcal/100g
  • Milk 2.5% fat content - 54   kcal/100g
  • Buttermilk - 36   kcal/100g
  • Cream of 20% fat content - 300   kcal/100g
  • Cream of 10% fat content - 120   kcal/100g
  • Cream - 300   kcal/100g
  • Pressed yeast - 109   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g
  • Wheat flour - 325   kcal/100g
  • Vanilla pod - 287   kcal/100g
  • Egg yolks - 352   kcal/100g
  • Chicken egg - 80   kcal/100g
  • Dried fruit mixture - 250   kcal/100g
  • Almond petals - 650   kcal/100g

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