Kitchens of the world Food calories Cookery Books Kitchen goods

Custard easter cake of the 1927 model

Cooking recipes / Top Picks / Pastries

10 servings
4 hours

Wheat flour - 400 grams, Cream - 200 ml, Egg yolks - 6 pcs., Butter - 100 grams, Sugar - 100 grams, Dry yeast - 8 grams, Dried fruits - 80 grams, Vanilla - 1 tea liter, Cardamom - 0.5 tea liter, Rum - 1 tablespoon

Dissolve the yeast in 30ml warm cream. Separate 2 full tablespoons of flour and brew with the remaining cream, brought to the boil.

Wipe into a smooth mass, cool and mix with yeast. Leave the pair to fit up to two times the volume.

Mix the rest of the flour with salt and cardamom. Whisk the yolks with the sugar and stir in the vanilla and 80g of the soft butter.

Mix the matching steam with yolks, oil, flour

and knead the homogeneous dough.

Place in a warm place until double in volume.

Place the matching dough on a table greased with oil and divide into 5 pieces. Round each, leave for 15 minutes, and then roll out into tortillas.

Brush the first and place raisins on top, the second on it to go half. Also brush and lay raisins and so everyone else.

Also grease and lay raisins on everyone else.

Roll the tortillas into a roll

and cut across into two parts.

Lay in the moulds in a cut down and let go at least one and a half times.

Brush with egg and bake at 170 ° for about 40 minutes.

Decorate to your artistic taste.