a belt that always triumphs – Vgolos News Agency

Today we share with you a recipe for Easter cake, which can be managed by both an experienced housewife and a novice housewife. The cooking process is very simple and the result is amazing. So even if you are sure that you are not friends with the yeast dough, we promise you that this cake will be successful.

“Easter, which always triumphs”

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Ingredients (6 strips Ø13 cm.):

Sponge:

  • – 0.5 liters of milk
  • – 0.5 kg of sugar
  • – 5 eggs
  • – 3 egg yolks
  • – 75 g of yeast
  • – 250 g of cold! oil

Too:

  • – 1 tablespoon brandy
  • – 0.5 teaspoons of salt
  • – 1 sachet of vanilla sugar
  • – Peel 1 lemon
  • – 200 g of nuts
  • – 1.25 kg of flour

Steam preparation:

  1. Pour the warm milk over the sugar, mix with a blender, add compressed yeast and stir.
  2. Here we add the eggs and butter.
  3. Beat everything with a blender (don’t worry that if the oil isn’t completely beaten, that’s normal).
  4. Cover with cling film and leave at room temperature for 8-12 hours.

It is best to cook the puree for the night.

Prepare the dough:

  1. Pour the cognac into the puree, add the vanilla sugar and zest and mix.
  2. Pour in half of the flour and nuts, stir with a blender.
  3. Pour in the remaining flour and knead the dough.
  4. Knead until the dough is smooth and homogeneous and begin to fall back with your hands (about 10 minutes).
  5. Leave under the film for an hour and a half.
  6. Grease the surface where we will prepare the Easter cakes, as well as our hands.
  7. Divide the dough into pieces, form strips and divide into shapes.
  8. Let the strips rise for another hour and a half.
  9. When they double in volume, spread with egg.
  10. Bake in preheated oven at 180 degrees for about 50 minutes.

The icing on the cake

You can decorate the top of the cake with icing. We offer – eggless icing. It is easy to prepare and never crumbles.

Ingredients:

  • 150 g of powdered sugar;
  • 60 ml of water;
  • 5 g of gelatin;
  • a little lemon juice.

Preparation:

  1. Fill the gelatin with 30 milligrams of water, leave for 5-10 minutes.
  2. Pour powdered sugar into the pan, pour in the rest of the water and stir. Bring the resulting mixture to a simmer and bring to a boil, stirring constantly.
  3. Pour the finished dough into a bowl, add gelatin and mix until smooth. Then beat the dough with a whisk until fluffy. Add a little lemon juice and beat a little more. When the dough thickens, the glaze can be considered ready.
  4. Place the bowl with the glaze in a saucepan with hot water and lower the cake. Then garnish immediately with prepared icing or nuts.

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