Easter Cake
Recipe Ingredients
- 17 oz milk
- ½ oz dry yeast
- 2.2 lb flour
- 6 eggs
- 3.5 oz margarine
- 1 ½ cups sugar
- 10.5 oz raisins
- 1 teaspoon vanilla
Preparation
Based on the amount of ingredients, you should have 3 cakes that are 4.5” tall and 6.5” wide or 6 small cakes that are 3” tall and 2.5” wide.
Slightly heat the milk (so, it will be a little bit warm) and dissolve the yeast in it. Add 17.5 oz flour, mix well, cover up and place in a warm place. The sponge dough should double in volume.
Separate whites from yolks. Cream the yolks with sugar and vanilla until the particles dissapear.
Beat the whites with a pinch of salt, so the foam would form.
Add yolks to the raised sponge dough and combine.
Then add the softened margarine and combine.
Then add the whites and combine.
Add the rest of flour and mix the dough. Mix the dough well, so it would not be tight and should not stick to your hands. Place the dough in a warm place again. Let the dough thoroughly rise.
When the dough raises, add washed raisin, combine and place in a warm place again.
The dough should rise well.
Grease the pan with butter, place the dough, so it will take 1/3 of the pan height.
Let the dough rise in the pan again. Place in the oven preheated to 212F and bake for 10 minutes. Then increase the temperature to 350F and bake until ready (I had a cake that was 4.5” tall and 6.5” wide and that was baked for 35 minutes, 10 minutes at 212F and 25 minutes at 350F). To check the cake readiness, punch it with a match (or toothpick), if it is dry – then the cake is ready.
Cover the cooked cake with a topping (beat 2 whites with 1 cup of sugar) and sprinkle with confectionary powder or decorate with candied fruits.
Bon appétit!
