EASTER CAKE 

Hello to everyone. Welcome to my channel. Today we will cook an Easter cake.
Dry yeast is diluted in warm milk,
then add 250 grams of flour and leave in a warm room
for 30 minutes. Sponge dough should increase in volume.
Beat the eggs with sugar and salt.
We add eggs to the sponge dough,
then softened butter
and sifted flour is added in parts.
The dough should be smooth and not sticky. We form a ball from dough and put it in
oil-lubricated bowl. We cover with film and leave in a warm place for an hour and a half.
Then we add raisins and candied fruits to the dough.
We cover with tape and leave for another hour.
Then the dough is hobbled and divided into parts. From this volume of products I got 3 cakes.
The diameter of the paper mold is 11 centimeters. We roll the ball and put it in mold,
cover with film and leave for another 30 minutes. We bake in an oven heated to 180 degrees Celsius for 50 minutes.
So that the cakes do not burn on top, you can put an empty pan on the upper level of the oven.
In the meantime, we will make glaze for the cakes. Gelatin is poured with water and left to swell.
Sugar is poured with four spoons of water and put on a medium fire and heated until the sugar dissolves.
We cool gelatin a little, dissolve in a microwave and add it to sugar syrup.
Then this mixture begins to be whipped with a mixer. Whipped until whitening and increasing volume.
The mass will gradually begin to thicken. It took me about four minutes.
Everything is ready for the glaze.
When the cakes cool down, we cover them with glaze. If the glaze is frozen, then it can be heated in the microwave
and it will be fluid again. The remains of the glaze are stored in a refrigerator in a closed container.
On top, the cake can be decorated with a pastry sprinkle, but also without it
Easter cake turns out to be very beautiful and appetizing.
IF you want to cook an unusual cake - check the recipe for curd cake on my channel.
Link in description down below this video. Pleasant appetite and see you soon on the channel lemon sherbet.