Easter cake with almonds

Easter cake with almonds

Easter cakes are eaten not only here -Almond cake, for example, is very popular in Italy. The Easter cake offered by us is prepared from a yeast dough. In addition to almonds, it adds lemon zest and raisins.

To prepare Easter cake according to this recipe, we will take:

• 
  1 kg of flour


• 
  2 tbsp. milk


• 
  50-70 g of yeast


• 
  5 eggs


• 
  300 g of butter


• 
  200 g of peeled almonds


• 
  1 tbsp. raisins without pits


• 
  1 tbsp. Sahara


• 
  grated peel of one lemon


• 
  salt to taste

Milk poured into a saucepan and brought to a boil,and then cool it to the temperature of fresh milk. Pour a small part of the milk into a separate bowl, brew yeast in it with the addition of a tablespoon of sugar. Then, in the main part of the milk, pour in the flour and add the foaming yeast. Thoroughly mix everything, cover with a towel and put it in a warm place to make the dough come up.

In the meantime, we separate the egg yolks from proteins,whisk yolks with the remains of sugar ,. Proteins, too, whisk to a state of persistent foam. Butter melted and cooled: it should be fairly liquid, but it's not hot, but warm. Part of the almond kernels is cleaned and crushed. When the dough rises, add whipped yolks, butter, lemon zest, raisins, chopped almonds and salt to it. After that, we introduce foam into the dough from proteins and carefully mix it (stir in the direction from top to bottom).

Forms for baking abundantly lubricate with oil andsprinkle with flour. We spread out the dough into them and let them come up. The surface of the cake is smeared with egg yolk and sprinkled with the remaining almonds (you can whole, can be crushed). Bake the Easter cake until cooked at 180 ° C.

Bon Appetit!