What kind of cake always turns out and why prescient housewives bake only it

Let's be honest, paschal There are, if not thousands, then hundreds. Everyone adds and adds something of their own. Those eggs are bigger, those eggs are raised on dry yeast. The very first and most correct recipes have long been dusted on the shelves in old cookbooks. Some were forgotten, most have undergone so many modifications that now you can not remember the true taste of Easter cake.





To say that this recipe is the only correct one, we will not. Baking is delicate and a matter of taste. But there are certain traditions, the origins from which all originates. recipe. That's what we're going to do.

All the proportions, all the ingredients of this recipe are measured and verified by generations. Without exaggeration, the recipe is pre-war. Our grandmothers and great-grandmothers baked on it when there was no electronic scale in sight. Later, everything was carefully and lovingly checked and re-recorded by the editors. "Site"To find a response today in your heart and the hearts of your loved ones, with whom you will share this bright holiday.

Ingredients for opar

• 50g fresh yeast
• 1 tbsp milk
• 1 tbsp sugar
• 1 tbsp flour

Test ingredients

• 750g flour
• 300g sugar
• 200g butter
• 6 eggs
• 1 tbsp milk
• 1 tsp cardamom
• 1/2 tsp ground saffron
• 3 tbsp hot water
• 325g dried fruit
• 160g nuts
• 1 tsp salt
• vegetable-oil

Glaze ingredients

• proteins 3 eggs
• 6 tbsp powdered sugar
• 1 tsp salt

Preparation

1. Let's start with the opium. Take a deep bowl and crush the yeast. Heat a glass of milk a little and fill it with yeast.
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2. Add 1 cup of flour and 1 tablespoon of sugar. Stir the mass to uniformity, cover with a clean towel and leave it in a warm place to come for 15-20 minutes.
   
   
   
3. Heat a glass of milk in a shallow pan to a temperature of about 50 degrees. To determine the temperature, drop some milk on your wrist. It should be hot, but not burning.
4. Add 200 grams of butter to the milk and stir slowly until the butter melts. Leave it.
5. Take two clean ones. flawlessly dry bowls. Divide in them the proteins and yolks of 6 eggs.
   
   
   
6. Add a pinch of salt to the proteins, and pour 300 g of sugar into the yolks.
7. Using a corolla or mixer, included on medium speeds, beat the proteins to an increase in volume by 2 times. We'll need them later.
   
   
   
8. Thoroughly rub the yolks until the grains of sugar dissolve, and the color does not change to white.
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9. Take a very deep bowl. Its capacity should be 7 liters, not less, otherwise the dough will start to run away. Pour the yolks in her.
10. Take the milk and butter mixture you made earlier. Slowly stirring, inject it into the yolk mass.
    
    
    
11. Take the opar and, carefully stirring, add it to the resulting mass.
    
    
    
12. Bring to a boil a little water - literally a few tablespoons. Pour boiling water on saffron. Add it to the existing mass. Then add cardamom.
13. Take the egg whites that you whipped earlier, and carefully so that they do not fall, lay them out in the total mass. Stir it.
14. Start adding flour gradually. The dough will slowly thicken, so it is more convenient to mix it with your hands. Don't overdo it! The finished dough should stick to the hands and stay quite a bit on them.
    
    
    
15. Cover a bowl of dough with a clean towel and leave in a warm place to come for 20 minutes. Take care of the dried fruit during this time. You can take figs, raisins, prunes, dried apricots - a matter of taste! The main thing is to cut them into identical pieces the size of raisins. Dried fruits in the dough will require 125 g, nuts - 60 g. Set aside the rest for decoration.
    
    
    
16. Carefully enter the sliced dried fruit into the dough - it will recover in the process. Leave to come again.
    
    
    
17. Take it. cake-piece. Now in supermarkets are massively sold paper forms and tin forms, but it will be most correct to turn to ceramic forms. They are perfectly baked and never burn!
18. Lubricate the bottom and walls of the forms and hands with vegetable oil so that the dough is more conveniently separated. Put the dough into shapes. Each should be no more than 1/3 of the total size of the form. Leave the dough to fit again. At this time, turn on the oven to warm up to 180 degrees.
    
    
    
19. Bake cakes for 35-40 minutes, depending on the size of the cakes. A beautiful red crust should appear on top. If the top of the cake starts to burn, cover it with foil. Let the cooks cool down.
    
    
    
20. Get ready. icing. Proteins 3 eggs beat to white with a pinch of salt and, continuing to beat, gradually introduce 6 tablespoons of powdered sugar. The glaze should be white and shiny.
    
    
    
21. With a spoon or silicone brush, apply the glaze on the cooled cakes. Make sure you decorate them with cereals and nuts, as we did. You can use the ready-made shop sprinkle.
    
    
    

Masterpiece ready! Make a choice in favor of tradition and tested. Follow the instructions clearly and measure the ingredients correctly, and the result will surprise you. And those who try your Easter cake will be looking forward to the next Easter holiday to taste it again. Baking for the soul and with pleasure! Bright holidays!