EASTER cake from ALEXANDRIAN DOUGH! Very creamy, fresh for a long time! Extremely fragrant and tasty!
❗❗❗ This amount of dough makes 6 cakes of 13.4 cm in diameter
and 2 cakes of 11 cm in diameter.
INGREDIENTS for SOURDOUGH:
750 ml of warm unsweetened condensed milk (I have 7.5% fat content) you can take any fat content.
84 g of fresh yeast (or 28 g of dry fast-acting yeast)
750 g of sugar (you can take a little less)
6 medium-sized eggs
4 egg yolks
360 g of softened butter
INGREDIENTS for THE DOUGH:
the whole sourdough +
a few drops of rum essence (or a few tablespoons of cognac)
24 g vanilla sugar
2 tsp salt
1800 g of flour
200 g of candied citrus fruits
250 g of raisins (in my video, the raisins are soft, so I do not insist it in alcohol and do not steam it with boiling water). If you have dry raisins, you should pre-steam it with boiling water, dry it and then add it to the dough.
You can add lemon and orange zest, various spices, and any dried fruits to the dough according to your taste.
I bake the cakes in a preheated oven at 170 ° C (340 ° F) on the second level from the bottom in the top-bottom mode without convection for about 40 minutes. I check the readiness with a wooden skewer, it should come out of the product dry and clean. It may take a little more or a little less time to bake in your oven.
❗❗ This amount of dough makes 2 cakes of 13.4 cm in diameter and 4 cakes of 11 cm in diameter.
INGREDIENTS for SOURDOUGH:
500 ml of warm unsweetened condensed milk (I have 7.5% fat content) you can take any fat content.
56 g of fresh yeast (or 19 g of dry fast-acting yeast)
500 g of sugar (you can take a little less)
4 medium-sized eggs
3 egg yolks
240 g softened butter
INGREDIENTS for THE DOUGH:
the whole sourdough +
a few drops of rum essence (or a couple of tablespoons of cognac)
16 g vanilla sugar
1+1/3 tsp salt
1200 g of flour
135 g of candied citrus fruits
170 g of raisins (in my video, the raisins are soft, so I do not insist it in alcohol and do not steam it with boiling water). If you have dry raisins, you should pre-steam it with boiling water, dry it and then add it to the dough.
You can add lemon and orange zest, various spices, and any dried fruits to the dough according to your taste.
I bake the cakes in a preheated oven at 170 ° C (340 ° F) on the second level from the bottom in the top-bottom mode without convection for about 40 minutes. I check the readiness with a wooden skewer, it should come out of the product dry and clean. It may take a little more or a little less time to bake in your oven.
❗This amount of dough makes 4 cakes 11 cm in diameter.
INGREDIENTS for SOURDOUGH:
250 ml of warm unsweetened condensed milk (I have 7.5% fat content) you can take any fat content.
28 g of fresh yeast (or 10 g of dry fast-acting yeast)
250 g of sugar (you can take a little less)
2 medium-sized eggs
2 egg yolks
120 g softened butter
INGREDIENTS for THE DOUGH:
the whole sourdough +
a few drops of rum essence (or 1-2 tablespoons of cognac)
8 g of vanilla sugar
2/3 tsp salt
600 g flour
65 g of candied citrus fruits
85 g of raisins (in my video, the raisins are soft, so I do not insist it in alcohol and do not steam it with boiling water). If you have dry raisins, you should pre-steam it with boiling water, dry it and then add it to the dough.
You can add lemon and orange zest, various spices, and any dried fruits to the dough according to your taste.
I bake the cakes in a preheated oven at 170 ° C (340 ° F) on the second level from the bottom in the top-bottom mode without convection for about 35-40 minutes. I check the readiness with a wooden skewer, it should come out of the product dry and clean. It may take a little more or a little less time to bake in your oven.
THE PERFECT GLAZE for CAKES! NO MISTAKES! How to cook it right! NO EGGS! It does not crumble!
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