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Cooking Time
3 h.
Serves
10
Difficulty
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About This Recipe
Classic Easter cake with caramel and nuts is a real treat. The basic recipe for Easter cake includes egg yolks, milk, flour, yeast, and essential butter, which is gradually incorporated into the dough. We suggest adding raisins to the cake, but you can use other dried fruits and candied fruits to your liking. Be sure to prepare caramelized nuts according to our recipe—they will be an unusual decoration for the cake but are equally good as a standalone treat for children and adults.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 18
Serves:
Flour - 500 g
Milk - 250 ml
Butter for greasing finished flatbreads - 150 g
Egg yolk - 4 pcs.
Raisin - 120 g
Sugar - 80 g
vanilla sugar - 10 g
Yeast dry high-speed Saf-moment - 10 g
Salt - to taste
Egg white category C0 - 1 pcs.
Powdered sugar - 150 g
Lemon juice - ½ tsp
Sugar - 150 g
Water - 100 g
Mixed nuts - 100 g
pistachios - to taste
Raspberries - to taste
Dried flowers - to taste
Nutrition Facts
Serves:
🥓
Fat
310г
🍚
Carbohydrates
926г
🥩
Protein
154г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Wash the raisins for the Easter cake and dry them on a paper towel. Lightly dust the raisins with flour.
Step 2
Cut the butter into cubes.
Step 3
In a food processor, puree the yolks and sugar into a light, fluffy mass.
Step 4
Pour warm milk (35°C) into the yolks and stir. Add flour and yeast and knead the dough.
Step 5
Without stopping the processor, add 1-2 cubes of butter to the dough. Wait until they are completely incorporated into the dough before adding the next portion. Finally, add raisins to the dough and stir. Transfer the dough to a large bowl, cover with cling film and leave in a warm place to rise for 1 hour.
Step 6
Preheat the oven to 180°C. Punch down the dough and place in paper cake pans. The dough should occupy no more than half the volume of the mold. Cover the molds with a towel and leave in a warm place for 20–35 minutes to proof. Then place the pans in the oven and bake the cakes, depending on the size, for 25–35 minutes.
Step 7
Check the doneness of the cakes with a wooden skewer and transfer to a wire rack to cool.
Step 8
Cook the nuts in caramel. Pour sugar into a saucepan, add water and bring to a boil over medium heat. Without stirring, but only carefully turning the saucepan, cook the syrup until it turns amber in color. Remove the saucepan from the heat, add nuts to the caramel, pour onto a silicone mat or piece of parchment and cool.
Step 9
Coarsely chop the cooled caramel nuts and pistachios.
Step 10
For the glaze, mix powdered sugar with egg white and lemon juice and pour over the cakes. Garnish with caramelized nuts, pistachios and raspberries, sprinkle with dried flowers and leave until the glaze hardens.
Enjoy your meal!
Follow the instructions step by step