Easter cake on dry yeast in the oven

Step-by-step cooking

1. Step 1:

   

   First we prepare the dough for the cake. To do this, we heat the milk slightly and dissolve all the yeast in it.

2. Step 2:

   

   Add half the flour (500 g) and mix well so that lumps do not form.

3. Step 3:

   

   Cover the sponge with a towel and put it in a warm place. You can pour warm water into a bowl and put a bowl of sourdough there.The sourdough should double in size. It will take about 30 minutes +-.

4. Step 4:

   

   Separate the whites from the yolks. While we put the proteins in the refrigerator.Rub the yolks with sugar and vanilla sugar

5. Step 5:

   

   While the dough rises, melt the butter, just do not bring it to a boil, set aside and cool to body temperature.

6. Step 6:

   

   Add egg yolks with sugar to the approaching sourdough, mix.

7. Step 7:

   

   Then add the melted butter.

8. Step 8:

   

   Take the proteins out of the refrigerator and whisk them into a thick foam with a pinch of salt.

10. Step 9:

    

    Add the proteins to the sourdough.

11. Step 10:

    

    Add the remaining flour and knead the dough well.

12. Step 11:

    

    You can take a mixer with screw nozzles as an assistant.

13. Step 12:

    

    The dough should not be very thick, at the same time it should freely lag behind the walls of the dishes. The dough is kneaded for quite a long time. It should turn out to be thinner than for pies, but thicker than for pancakes.We send the dough to a warm place for about an hour. It should rise well.

14. Step 13:

    

    Add the washed and dried raisins to the dough and mix. You can add candied fruits.And again we send the dough to a warm place.

15. Step 14:

    

    With the test that came up, we fill out the forms at half the height.

16. Step 15:

    

    Let it rise already in the form to 3/4. Put it in a preheated oven to 100 degrees, bake for 10 minutes. Then we increase the temperature to 180-200 degrees and bake until ready for about 20-30 minutes, depending on the size. Check the readiness of the cake with a toothpick or a match, the match should remain dry.

17. Step 16:

    

    Preparing the glaze. Whisk the whites with a pinch of salt, add sugar and freshly squeezed lemon juice. Beat up to a good density. Still hot ready-made cakes (important!) lubricate with glaze. You can sprinkle with confectionery powder. Enjoy your meal!