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Easter cake with dried fruits and cognac

Easter cake with dried fruits and cognac

This variation of the recipe I like their moisture and juiciness, if I may say so about yeast! But You'll see it in the photo, I was trying to convey... but judge You, my dear! Help yourself!

Cooking time 320 minutes Number of servings3

Ingredients for Easter cake with dried fruits and cognac

Step-by-step instruction of cooking Easter cake with dried fruits and cognac

Step 1

All the ingredients used for baking an Easter cake must be at room temperature, because of the need in advance, remove from refrigerator and leave at room temperature for 4-6 hours before preparation.
First prepare the dough: heat the milk to 40 degrees and combine with yeast, 2 tbsp sugar and 2 tbsp flour.
Cover the bowl with clingfilm and leave to come on 30 minutes!

Step 2

Used prunes and dried apricots and finely chop with raisins and dried cherries, pour brandy. Leave to soak up the flavors for 1 hour.

Step 3

The butter with the remaining sugar, beat until creamy mass, introduced one by one the yolks and beat again ground to obtain a creamy texture.
Combine with yeast mixture and sift half of the flour. Knead the batter, cover it with polotenechko, keep it in a warm, draft-free place for 1 hour until the dough came up and increased in volume by 2.5-3 times.

Step 4

After the dough has again increased in volume, we abenaim and place in oiled molds. Cover with a towel and leave for proofing for 30 minutes. Bake in the oven at 170 degrees for 40-60 minutes depending on the size and shape of the cake.
Finished cakes are completely cooled before decorating with icing.

Step 5

I love to decorate cakes cap of the Swiss meringue: 2 egg whites + 70g sugar-warmed on a water bath until fully dissolved under constant stirring. Then beat with a mixer for 5 minutes and decorate the resulting meringue cakes.