Easter cake "20 egg yolks"

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Once long, long ago, in the Soviet Union changed the trash for coupons on books. I was still in school. And that's one of those books was "vintage Recipes cooking.". It is from this book were taken the recipe of the cake, which in the period of rebirth of the Church in the Soviet Union began baking my mother, and then began baking I. The cake always comes out very tasty and not dry. And at the same time long does not get stale, so these cakes can be safely oven on Maundy Thursday. Try it, I'm sure You'll like it!

for Easter

Ingredients for Easter cake "20 egg yolks"

Step by step instruction of cooking Easter cake "20 egg yolks"

Шаг 1

In a small amount of milk (approximately 100 ml) with addition of 1 tsp of sugar to dissolve yeast and leave in a warm place for 20 minutes. The yeast rose straight in the eyes and began to climb out of the tank, which I bred. Had to pour into the pan, just to make sure it was out.

Шаг 2

In a large bowl or pan sift the flour.

Шаг 3

Yolks to bring down the sugar you add to it the brandy, vanilla, warm milk, yeast approached.

Шаг 4

Pour in the liquid phase in the flour, knead well. Let rise for 20-30 minutes.

Шаг 5

Add the raisins and nuts. I had a mixture of hazelnut, almonds and cashews. I nuts are lightly toasted on a dry pan without fanaticism crushed in a mortar.

Шаг 6

Then begin to knead, gradually adding the melted butter. It is necessary to knead 40 minutes. This process can be entrusted to children.

Шаг 7

About 5 years ago.

Шаг 8

The dough should be sufficiently liquid. Well, of course, thicker than for pancakes but more liquid than a cake. It is impossible to roll out with a rolling pin. If if suddenly You will get a thick batter, add a little warm milk.

Шаг 9

Then put in a warm place for 1 hour until the dough has come.

Шаг 10

It went up I times in 4-d (!)

Шаг 11

The forms I make parchment. Fill the form dough into 2/3 and bake at 180-200 degrees until ready. Readiness defined by a wooden stick.

Шаг 12

My cakes rose so that you could easily not 5, but 6 pieces to bake.
Cakes that are smaller, I baked for about an hour, and those that are more - where-that 1 hour and 15 minutes. But the forms I have are quite large. Three - liter tin of homemade cans of tomato paste (it is already 15 years old) and two purchase even more.

Шаг 13

Finished cakes cool on the side.

Шаг 14

At the request of workers (namely, beautiful woman), I tore the top of one cake (and then stuck together with icing), so you can see the structure of the test. As you can see, the crumb inside is not dense, soft, krupnozubchatye structure. This cake never goes dry.

Шаг 15

Now, about the frosting. It seems simple - beat egg whites with sugar. But here comes why not always. The photos I posted from previous years, you can see that not always it worked. But a couple of years ago found the right technology, which is "triggered" always.

So, two proteins cooled in the refrigerator. If we blend the need to take a tall, narrow glass. If you knock the Corolla, on the contrary, take a pot and before you send it proteins - RUB a slice of lemon.

Шаг 16

But I had a blender. To proteins add a pinch of salt, and how drops of lemon juice. In a blender or whisk, beat the whites to a tight froth. Then, continuing to whisk, slowly adding 250 grams of sugar, and the best - of powdered sugar. Once all the sugar is covered, and beat for another 1-4 minutes until rastvoreniya sugar. Ready!

Шаг 17

As the main poetical cakes - daughter Sasha, in Russia with my grandmother, this year I baked from the norm. But it came out not too little: three blsa cake approximately 450 grams of weight, one huge - about 700 grams and one giant, almost kilograms. Yeah, no girlfriends for Easter, so as not to harm the figure, is clearly not enough!

Шаг 18

But the glaze was prepared by "full" portion. Proteins, to put it mildly, a lot left. So the cakes I icing covered well more than generous!

Шаг 19

Except icing, I decorated the cakes finished with marzipan flowers and coloured sprinkles.