Soft easter cake on vanilla-flavoured cream

2 servings
6 hours

opara: pour warm milk into a bowl, add yeast, sugar and flour, mix well, cover with cling film and leave for 30 minutes. test: beat the eggs with sugar until fluffy. add steam, then gradually add sifted flour. add salt when all the flour will add oil and cream to the dough, knead the dough should be soft and elastic and should not stick to the hands with cling film and leave in a warm place for 1-2 hour when the dough rises to knead it a couple more times (at this moment, raisins or dried fruits can be added) then divided into parts and fill in the forms for 1/3 time at 180 C for 35-40 minutes, readiness to check the wooden stick glaze: gelatin soak a small saucepan in the vaults add sugar and water, leave it on a medium heat, stir bring to a boil, remove it from the fire. Pour sugar syrup into the bowl, add swollen gelatin, beat with a mixer until whitewashed add lemon juice once again beat the bowl with glaze over a bowl with hot water, paint with Easter bread - Russian name. Among the Eastern Slavs, the festive bread was round and high, on top of it pastry jewelry was made. The cylindrical shape of the cake is associated with the church practice of baking artos. High and loose cake is called "baba. " This is a yeast product of various degrees of fitness and different in size and shape, but always high. The Poles of Velikopolsha had an analogue of the kulichs "women, " or "grandmothers" - small supplementary Easter hives made of wheat flour. Made in the shape of a dough cylinder, often with raisins, it is decorated with powdered sugar or glaze on top. As spices are used: vanilla, cardamom, nutmeg. In various regions of Russia, Easter cakes were baked in different forms (for example, in the Vologda province in the form of an open berry pie), but most often it was given the form of a high church prosphora (for the resemblance to artos, see below) and made it as rapid as possible (that is, not lean). This was achieved by adding a large amount of eggs and oil to the dough. There is a tradition of consecrating cakes, as well as Easter, Easter eggs and other festive treats for the end of Lent. This usually happens on Holy Saturday, but in some churches it can also occur after the festive Easter service. Kulich talked after the end of the Easter service: sometimes already in the church, parishioners treated each other and the clergy with pieces of their cake, but more often at home at the Easter meal, the head of the family divided him by the number of households.