Cake on fresh yeast
Cooking time:
4 hours 10 minutes
Active time:
1 hour
Complexity:
Pro
Classic cake on yeast dough takes longer than on yeast-free. Meanwhile, it is he who is preferred by those who adhere to the traditions of Easter baking.
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3
Recipe "Cake on fresh yeast"
Ingredients, serves 8
wheat flour, v/s
500 g
milk
120 ml
butter
100 g
candied orange
50 g
candied lemon
50 g
lemon (zest only)
1 pc.
egg
3 pcs.
yeast fresh
20 g
sugar
120 g
salt
pinch
For glaze:
sugar powder
50 g
lemon juice
2 tsp
Step 1/12
For the dough, heat the milk (it should be warm, not hot), crumble yeast into it and add one tablespoon of flour and sugar. Stir and leave in a warm place for 10-15 minutes.
Step 2/12
Opara should rise - this means that the yeast "works" and can be continued.
Step 3/12
Beat the eggs with sugar until smooth using a mixer or whisk. Melt the butter and let it cool slightly.
Step 4/12
Sift 400g flour into a large bowl. Add sponge, eggs beaten with sugar, salt, melted butter, grate lemon zest.
Step 5/12
Adding flour little by little, knead the dough until it stops sticking to your hands. Knead for about 10 minutes, then roll into a ball, cover with cling film and put in a warm place for about 1.5 hours.
Step 6/12
Siege the risen dough, stir candied fruits into it. Leave to rise again.
Step 7/12
Arrange the dough into cake tins, filling to no more than 1/3 the height. If using special metal molds, grease them with butter and sprinkle with flour; paper ones do not need to be lubricated. Let the dough rise in shape, leaving in a warm place for another 20-25 minutes.
Step 8/12
Preheat the oven to 200 ° C, put the cakes for 10 minutes. Then cover the top with foil, lower the temperature to 180 ° C and bake for another 30-40 minutes, depending on the size of the cakes. Check readiness with wooden skewer.
Step 9/12
Leave the finished cake to cool in the mold. Then remove, place on its side and leave overnight in a dry place, covered with a clean cloth. If you bake in paper form, you do not need to remove the cake from it before serving.
Step 10/12
Decorate the cakes the day after baking. We chose sugar icing. Beat the powder with lemon juice using a whisk or mixer until smooth.
Step 11/12
Pour the icing over the middle of the cake and let drain beautifully. Until the glaze has frozen, you can decorate the cakes with candied fruits, sprinkles or nuts.
Step 12/12
Easter cake is ready by leaps and bounds!
Ingredients, serves 8
wheat flour, v/s
500 g
milk
120 ml
butter
100 g
candied orange
50 g
candied lemon
50 g
lemon (zest only)
1 pc.
egg
3 pcs.
yeast fresh
20 g
sugar
120 g
salt
pinch
For glaze:
sugar powder
50 g
lemon juice
2 tsp
Nutritional value per 100 g
Calories
348 kcal
Proteins
7 g
Fats
10 g
Carbohydrates
58g
Saturated fat
5 g
Dietary fiber
2 g
Added sugar
23 g
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