There are less than two weeks left for the bright Easter holidays, which the Ukrainians dream of finding under a calm sky. Many housewives have already started collecting recipes for dishes that will surprise their loved ones. And if you’ve already made the Italian panettone cake, this time make a moist, sweet Georgian cake. theLime shares a proven recipe with you.
Pasta ingredients: milk (250 ml), sugar (50 g), compressed yeast (30 g) or dry (10 g), flour (200 g).
Ingredients for the dough: sugar (250 g), sour cream 20-30% (125 ml), egg yolks (3 units), eggs (2 units), butter (125 g), oil (100 ml), turmeric (0.25 h . l).), orange peel (optional), brandy or rum (2 tablespoons l.), flour (650 g.), nuts (200 g), flour for rolling nuts (1 tablespoon l.).
Ingredients for lubricating belts: egg yolk (1 unit), milk (1 tbsp L.).
It is also necessary paper forms: 3 units. – with a diameter of 13 cm, 1 piece. – with a diameter of 11 cm
To prepare the puree, pour sugar into a bowl and pour warm but not hot milk. Add pressed or dried yeast and stir with a blender. Then pour the sifted flour through a sieve and mix again until a smooth dough. Cover with cling film or a clean towel and leave in a warm place with no drafts for about 45 minutes. During this time, the steam should increase in size.
It is advisable to remove all products from the fridge beforehand so that they are at room temperature.
To prepare the dough, pour sugar into a deep bowl, then add eggs, yolks, a pinch of salt, vanilla or vanilla sugar, sour cream – it is desirable to take a fat content of at least 20%. To flavor, you can also add the skin of 1 orange or lemon, and to keep the cake longer – 2 tbsp. l. cognac or rum. Stir with a blender until smooth.
Melt the butter in the microwave or water bath. Add to the dough, then pour in the vegetable oil. Again, stir well with a blender.
Then combine the dough and the dough. To make the cake a nice golden color, you can add 0.25 teaspoon. turmeric. Stir again with a blender.
Then pour 300 g of sifted flour, mix until smooth. Then another 350 g of sifted flour and start kneading the dough with your hands, hand mixer or food processor with a special nozzle.
Then lubricate the work surface and hands with oil. Spread the dough and continue kneading. The finished dough should not stick to your hands.
Form a layer of dough and return to the bowl, cover with cling film or a towel. Let stand in a warm place with no drafts for about 2 hours. During this time, the dough should increase in size about 2-2.5 times.
As the dough rises, prepare nuts; you can take any you like, such as chopped dried apricots, prunes and raisins. Put them in a small bowl and pour boiling water, stir. After 5-10 minutes, drain the water and dry the dried fruit on paper towels. Then add 1 tbsp. l. flour: this is necessary so that they are evenly distributed in the dough and do not fall to the bottom of the cake.
Spread the dough on a work surface greased with oil. Form a layer of it and pour over the prepared dried fruit. Then knead until the nuts are evenly distributed over the entire surface of the dough: it will take about 4-5 minutes.
Tear off a piece of dough and form a round cake: it is desirable that the top does not protrude nuts. Spread the cake on a paper form and do the same with the rest of the dough. Of the specified number of ingredients should be three strips with a diameter of 13 cm and a strip with a diameter of 11 cm. Cover with cling film and leave in a warm place for about 1 hour.
When the strips increase in size approximately 2 times, lubricate them with egg yolk, previously mixed with 1 tablespoon. l. milk.
Preheat the oven to 170 ° C, activate the “top-bottom” mode, without convection. Bake the Easter cakes for about 1 hour. The preparation is checked with a wooden skewer.
Remove the belts and wait until they cool. Then you can cover them with icing and decorate to your liking.