Easter cake: A traditional delicacy made of fragrant yeast dough,
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ingredients
1 medium lemon (zest) 50 g raisins 1 dl rum 50 g almonds 50 g dried apricots
Cesto
2 dl lukewarm milk (leaven) 1 cube fresh yeast (leaven) 3 tbsp sugar (leaven) 3 tbsp semi-coarse flour (leaven) 250 g semi-coarse flour 250 g plain flour 70 g icing sugar 1 pinch salt 3 pcs egg yolk 1 packet vanilla sugar’ 100 g softened butter
you still need
1 pk egg to brush a little almond chips for sprinkling
progress in the video above
In our house, the Easter cake is made with a dough very similar to the Christmas one. Always on White Saturday morning, and then we have it for breakfast on Sunday. It tastes best when the day has rested and all the aromas and flavours have perfectly blended and settled.
1.
Grate the zest of one lemon, chop the almonds, slice the dried apricots and pour the rum over the raisins.
2.
Sourdough: In a small bowl, mix the warm milk with the sugar, the mashed fresh yeast and add a little semi-coarse flour. Cover the bowl with a tea towel and let the starter rise (15 minutes).
3.
Pesto: Sift the semi-coarse and plain flour into a large bowl, along with the caster sugar and a generous pinch of salt.
4.
Add the lemon zest, vanilla sugar, egg yolks and sourdough starter. Work everything together to form a smooth dough, which you transfer to a floured board, stretch out and wrap the apricots, almonds and raisins, squeezing out as much of the rum as you can in your palm.
5.
Knead the dough until it is elastic (about 10 minutes), transfer it to a bowl, cover it with a tea towel and leave it in a warm place to rise for about an hour.
6.
Transfer the risen dough to a board, work it briefly with your hands, divide it into two parts and shape each into a loaf. Place the pastry on a baking tray lined with baking paper, cover with a tea towel and leave to prove for another 20 to 30 minutes.
7.
Before baking, brush with beaten egg, sprinkle with almond flakes and bake at a lower temperature 160°C for about 45 minutes.
8.
TIP: Let the Easter cake cool, wrap it in a cloth and let it sit, ideally until the next day, when it will taste even better than freshly baked.
9.
Beautiful Easter and good taste!
