Polish yeast Easter cake
easy
90 mins
90 mins
Ingredients
- 350 g Flour
- 30 g Yeast
- 100 g Sugar
- 4 TABLESPOONS Milk
- 1/2 TEASPOON Salt
- 4 Eggs
- 7-10 Tbsp grated peel of 1/2 untreated orange and 1 untreated lemon
- 250 g Butter or margarine
- 100 g Raisins
- 250 g Icing sugar
- 2 TABLESPOONS Lemon juice
- 2 TABLESPOONS Pistachio kernels or chopped almonds
- 100 g mixed candied fruit
- 7-10 Tbsp Grease
Directions
- 1
Sift the flour into a bowl and make a depression in the middle. Crumble the yeast into it. Add 1 teaspoon of sugar and the lukewarm milk and mix. Cover and leave to rise in a warm place for about 10 minutes.
- 2
Heat the remaining raspberries, puree and pass through a sieve, squeeze out the gelatine and stir into the puree. Whip the rest of the cream until stiff, add vanilla sugar and spread on the cake. Let the raspberry puree cool down a bit, put it into a small plastic bag, cut off a small corner.
- 3
Stir in the raisins. Grease a cake tin (2 l capacity) and fill in the dough. Leave to rise for another 1 hour. Then pre-bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes.
- 4
Turn the oven down to 175 ° C (gas: level 2) and continue baking the cake for 35 minutes. Remove the cake from the oven, let it cool down a little, turn it out of the tin and let it cool down completely. Mix icing sugar with lemon juice and 3 tablespoons of water.
- 5
Finely chop the pistachios and dice the candied fruit. Pour the icing over the cake. Sprinkle with pistachios and fruits and let dry.
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