Before Easter just a few days, the Ukrainians began active preparations for the festive table. We will remind, this year Easter Sunday falls on April 28. A traditional dish for the feast is the Passover or Easter cake. Every woman is looking for a proven recipe to make the cakes turned out airy and delicious. Pastry chef Julia Angelova, contestant on “Masterchef. Professionals” on the STB channel shared for “Znayu” it is in this recipe.
The owner of the restaurant in Odessa told in detail what ingredients will be needed to prepare the Easter cake.
Pastry Chef Julia Angelova
Fresh yeast 30 g
Milk 180 g
Yolks 7 PCs.
Sugar 200 g
Flour 550 g
Raisins and candied fruits 200 g
Cognac 50 g
Lemon 1 PCs.
Orange 1 PC.
Butter 200 g
Yuliya Angelova proposes to use Italian meringue to decorate the top.
For it will need:
Whites 100 g
sugar 300 g
water 100 g
Candied fruits to be soaked in brandy for a few hours. This little secret will make your cake nasty.
Milk to heat and dissolve the yeast, sprinkle the top with flour. Put the dough to go for 30 minutes. Beat egg yolks with sugar, add flour, salt, vanilla, zest of lemon and orange, mix, then add the oil.
The soaked candied fruits add to the dough. Put in a warm place to rise for 1.5-2 hours.
Put the dough in molds, filling 1/3 to leave for another 1.5 hours to rise.
Bake at 170 degrees for 35-40 minutes.
Easter cake by Julia Angelova
The sugar is mixed with water and put on the stove. In parallel, beat egg whites. When the syrup reaches a temperature of 121 degrees (need a cooking thermometer, but if not, then boil the syrup until thick bubbles).
Immediately pour the syrup into the whites, continuing to mix for another 15 minutes. Italian meringue is spread on top of cake and decorate any edible decorations (nuts, candied fruit, sugar flowers).
We will remind, Ukrainians will present a long weekend at Easter and may.
As reported by the portal “Znayu” traditionally at Easter cook forty different meals. This amount symbolizes the days of the Great Lent.
Also “Znayu” I wrote how to cook a soft-boiled egg.