Easter cake

1 serving


According to the traditions of Easter, large cakes are baked in Russian houses, all in their own manner, but such as to treat others themselves. We have already learned how to cook dough. At the end of the kneading, washed raisins or finely chopped candied fruits are added to it. The form is coated with oil from the inside, sprinkled with flour or breadcrumbs. The dough should not be too cool, the form is filled with no more than a third of the volume. After the dough in the form rises almost to the top, it is baked for about 40 minutes in the oven at a temperature of 200 - 210 ° C. The readiness of the cake is determined by a wooden stick or match. You need to pierce the surface, and if there is no dough on the stick, the cake is ready. When the cake cools, the "roof" can be covered with glaze, and the sides can be coated with marmalade and sprinkled with fried almonds. Once the glaze has hardened, decorate the top of the cake with butter cream patterns to your taste. Believers usually depict at the top two capital letters "Хв, " meaning "Christ is risen, " and carry the sanctification of the cake to the temple.