Easter is one of the most important holidays. It is joyous, nice and warm. You fest table should be the same. Can it be without an Easter cake?
Good cakes can be baked only of fresh ingredients. Milk, yeast and eggs should be very fresh. Use only wheat flour of high quality.

Ingredients:

  1.  1 glass of milk
  2. 50g yeast
  3. ½ - 1 glass of sugar
  4. 200g soft butter
  5. 10-15 eggs (yolks)
  6. ½ teaspoon of salt
  7. 1kg flour
  8. Vanilla
  9. Mace

Preparation:

  1. Heat milk. It should be warm.
  2. Dissolve yeast in the milk, add 1 glass of sugar and 1 glass of flour.
  3. Rub yolks with sugar until they become white, add salt, whisk with a mixer or a whisk. Add it to the yeast mixture.
  4. Adding flout in small portions, knead pastry. Add any aromatizer, for example grated mace (about 1 teaspoon) or saffron, cardamom, vanilla with orange citron, etc.
  5. Put the pastry in a warm place. It should grow. When it grows 2 times its former size, add warm butter and the rest of sugar.
  6. Knead the pastry until it stops sticking to your hands.
  7. Put the pastry into smeared (with oil) baking pans. Leave 1/3 of a pan free. When the pastry grows and fills the whole pan, put it into heated to 180-200˚C stove.
  8. You can pour egg white cream or sugar icing over the cake, decorate it with candied fruit, jelly figures. Or just sprinkle the cake with sugar powder.

Egg white cream:

Whip cold egg whites with a whisk or a mixer, add sugar powder without stopping whipping for another 2-3 min.  Take 2 egg whites and 2 spoon s of powder. You can also add several drops of citric acid or lemon juice.

Icing of sugar powder:

Pour 3 spoons of water into a glass of sugar powder and heat it to 40˚C on the cooker, constantly stirring. Add some water if it too thick or some powder if it is too liquid. You can also add colouring agents or aromatizers.

Advice:

The cake traditionally should be high. If you don’t have the needed pan use a saucepan. You have to make it higher: insert foil round the saucepan and put a circle of the same foil on the bottom of the saucepan.
The Easter cake is decorated when it is cold before serving as it is bakes 3 days before Easter.
To prevent the cake from getting stale, leave it in the foil. If you baked it without foil, take it out of the pan, let it chill down and wrap into film.