Servings: - 3 +
350 gr Flour wheat
150 gr Cream 10-15%
100 gr Sugar
65 gr Butter
2 Yolk egg
5 gr Sugar vanilla
12 gr Yeast Pressed, raw
1 tbsp. Oil sunflower
40 gr Raisin
2 pinch Salt
Powdered sugar For decoration
Easter cake made with cream is tasty, aromatic and appetizing. Be sure to try baking it for Easter! Homemade baked goods will fill your home with light and comfort. Knead the yeast dough with cream, then add egg yolks and butter. Easter cake with cream recipe is sweet, rich and soft, you will love it!
Prepare all the ingredients immediately, remove everything you need from the refrigerator. The eggs and butter should be at room temperature, but it is better to heat the cream until it is warm. Then prepare the dough - mix slightly warm cream with yeast, 1 tablespoon of sugar and 1 tablespoon of flour from the total amount. Stir everything and leave the dough in a warm place for 15-20 minutes, covering with a towel.
After a while, the dough will become fluffy and airy, the yeast will begin to work actively.
While the dough is rising, prepare the rich part of the Easter cake dough. Beat 2 chicken yolks into a separate deep bowl. You won't need any whites here. Add all the remaining regular and vanilla sugar to the yolks and thoroughly mash the mixture with a whisk or beat with a mixer. Add some salt.
Stir soft butter into the yolk mixture.
Gradually stir the dough so that there are no lumps of butter - constantly work with a whisk or mixer.
Then pour the base into the dough and stir the whole mixture.
Gradually add sifted wheat flour and stir the dough.
Finally, knead a soft yeast dough and leave it to rise for 40-50 minutes. Cover the bowl with a towel to prevent the top of the dough from drying out.
The dough has risen well and increased in volume.
Grease clean, dry hands with vegetable oil and knead the dough, add washed and dried raisins to it, mix everything thoroughly.
Divide the Easter cake dough into equal parts and place in special paper baking pans. Fill the molds 1/3 full, leaving room for rising. Let the dough rise in the molds, leave it for 20-30 minutes to proof.
Then bake the cakes in the oven at 170-180℃ for about 35-40 minutes. They will become fluffy and rosy. Remove the finished baked goods from the oven and let the cakes cool.
Free the cooled Easter cakes from the paper forms, sprinkle the products with powdered sugar. Our cream-filled Easter cake recipe, the most delicious Easter recipe, is ready! Happy holidays!
Enjoy your meal!
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