Easter cake with almonds raisins and lemon

12 servings
4 hours


1. OPARA: dilute yeast in milk, add sugar;

2. DOUGH: add 2 cups of flour and steam to the milk, mix, cover with a towel, put in a warm place for 30 minutes;

3. When the dough is up, add the sugar yolks, melted butter, grated lemon zest, whipped into a persistent foam of squirrels;

4. It is good to knead the dough until bubbles appear;

5. Add the rest of the flour, knead well for 10-15 minutes, pouring the flour;

6. Roll into a ball, cover with a towel and leave for 2 hours;

7. Fry the peeled almonds in a pan, grind;

8. Wash the raisins, dry and sprinkle with flour;

9. When the dough comes up, wash and knead for a couple more minutes; 10. Add almonds and raisins, knead; 1
1. Put pieces of dough in paper forms on half of the molds; 1

2. When the dough rises to the edges of the molds, put them in the oven; 1

3. Bake at t 180 C until tender, 30-40 minutes, focusing on your oven and checking with a wooden stick; 1

4. GLAZE: Rub the protein with powdered sugar, add lemon juice and mix; 1

5. Grease the cooled cakes with glaze and decorate at will. Happy Easter!