Easter cake with cocoa and spices

Easter cake with cocoa and spices

This Easter cake is made from a traditional yeast dough for Easter cakes. The secret of its amazing taste lies in the addition of spices, wine, rum and orange candied fruit.

To prepare this cake we will need:

• 
  1.5 tbsp. flour
• 
  2 tbsp. Sahara
• 
  1 tbsp. milk
• 
  15 eggs
• 
  50-70 g of yeast
• 
  50-100 g of cocoa powder
• 
  1-2 glasses of rum
• 
  0.5 tbsp. red wine
• 
  0.5 tbsp. rye breadcrumbs
• 
  0.25 tbsp. orange candied fruits
• 
  one by one coffee spoon of ground bean, cinnamon and cardamom
• 
  salt to taste
• 
  oil for lubrication of molds

Preheat the milk so that it is nothot, and warm. We brew yeast in warm milk, mix the yeast and flour dissolved in milk and put it in a warm place for fermentation. In the meantime, egg yolks are rubbed with white sugar, ground rye breadcrusts are sifted, and orange candied fruits are finely chopped. We add yolks, crackers, candied fruits, spices, cocoa, red wine and rum into the dough, mix thoroughly and put it back in a warm place.

Whisk egg whites into a persistent foam. As soon as the dough rises, add whipped proteins, salt and as much flour as necessary. Form for baking abundantly greased with softened butter and sprinkled with flour. Put the dough in the mold, wait until it rises, and bake the cake in the oven, preheated to 180 ° C, until cooked.

Bon Appetit!