Easter cake on live yeast

12 servings
4 hours 15 min

We will prepare the ingredients for the cake. Raisins, dried apricots (you can use other dried fruits if desired) are thoroughly washed, poured with boiling water and left for 15 minutes to swell. After the specified time, we drain the water, dry the dried fruits. Cut the apricots into small cubes.

Put pressed yeast in a bowl, they should be at room temperature. Therefore, if they were stored in the refrigerator or freezer, they must be removed in advance and allowed to warm up. Rub a piece of yeast with a fork or spoon to a porridge-like mass. Warm the milk to 36 degrees and pour into a bowl of yeast, add a tablespoon of sugar and stir the mixture. We put a bowl with this mixture in a warm place for 15 minutes.

Beat the chicken eggs with a fork in a separate bowl with the remaining sugar, salt and vanillin. Pour melted and cooled to room temperature butter. Mix.

After the specified time, a foam should appear on the surface of the yeast mixture, which means that the yeast has been activated, everything has been done correctly. Pour the resulting egg-cream mixture into a bowl with a yeast mixture. Stir again so that the mixture becomes homogeneous in consistency.

Now we pour in parts of sifted wheat flour. Stir the mixture with a spoon each time.

At the same stage, add raisins and pieces of dried apricots, dipped in flour.

When the dough becomes difficult to stir with a spoon, we put it on a flour-sprayed work surface and continue to knead it with our hands until it becomes smooth and elastic. We put the dough in a bowl, cover it with a towel and put it in a warm place for 1. 5 hours. After the specified time, we strip the dough, leave it for another 1 hour.

Let's move on to preparing the cakes. You can use any dish for baking cakes: paper, silicone or metal. Grease the walls and bottom of the form with butter and fill the dough for no more than half. We put the cake blanks in a warm place for 15 minutes for proofing.

Heat the oven to 180 degrees and bake cakes for about 40 minutes. But baking time depends on the work of the oven, the size of the shape of the cakes. You can check the readiness of the cakes with a wooden stick. Meanwhile, you can make the icing for the cakes. You can cover the cakes with any cream or fudge to taste. For example, a gelatin-based cream is simple and interesting.

Dissolve gelatin in water according to the instructions indicated on the package. Pour thick cream into the jelly mixture, add sugar and vanillin to taste. Mix until a mixture is homogeneous in consistency, let it cool a little and apply it to the cap of cooled cakes.

We decorate the cakes with pastry sprinkles on top.

The cakes are ready. Let the icing on the wings freeze in the refrigerator. We serve them to the table. Enjoy your meal!