Delicious wet Easter cake for the festive table: all guests will ask for the recipe
Delicious wet Easter cake for the festive table. Source: www.southernliving.com
Many housewives are looking for a recipe for Easter cake that does not crumble and stays fresh for a long time. Wet Easter cake, the most successful recipe for which we offer, meets these criteria. This was reported by SSPDaily.
Ingredients:
For the starter:
- milk - 250 ml
- sugar - 50 g
- pressed yeast - 30 g
- flour - 200 g
For the dough:
- sugar - 250 g
- sour cream - 125 ml
- eggs - 2 pcs
- 3 yolks
- vanilla sugar - 2 sachets
- butter - 125 g
- vegetable oil - 100 ml
- cognac or rum - 2 tbsp
- a pinch of salt
- orange or lemon zest if desired
- dried fruits - 150-200 g
How to make wet Easter cake:
- Add yeast to warm milk and stir to dissolve. Add sugar, flour, and stir with a whisk until smooth.
- Cover the container with foil and leave the dough in a warm place for 40-45 minutes.
- All products for the dough should be at room temperature.
- In a large bowl, beat eggs and yolks with sugar and a pinch of salt. Add vanilla sugar, sour cream, and citrus zest.
- Add two spoons of cognac or rum to keep the cake fresh for a long time.
- Mix with a whisk until smooth.
- Add melted butter and refined oil and stir again.
- Add sifted flour in parts.
- Knead an elastic dough. Do not overdo it with flour.
- Cover the well-kneaded dough with cling film and leave it in a warm place for a couple of hours.
- Form a layer of dough. Put the dried fruit mixed with flour on top. Mix.
- Divide the dough into parts and form Easter cakes. Put them in the molds, filling them one third full.
- Cover with cling film and leave to rise for an hour. Brush the tops of the Easter cakes with egg yolk.
- Bake in a preheated oven at 170 degrees for 45-60 minutes. The baking time depends on the size of the Easter cakes. The larger they are, the more time it takes.
