Delicious Orange Easter Cake

Kitchen appliances and utensils: 2 deep containers, bowl, whisk, baking paper, spatula, measuring cup, sieve, kitchen scale, tablespoon, teaspoon, citrus juice squeezer, grater, mixer, cake pan, cling film, silicone brush, wooden skewer, oven .

Ingredients

Step cooking

1. First, we need to make a dough. Grind fresh yeast into a shallow bowl. Add warm (but not hot) milk to the yeast and mix thoroughly. Pour vanilla sugar and 1 tbsp. l regular sugar of the total. Mix again.
   
2. Add a few tablespoons of sifted flour of the total volume and mix again. Cover with cling film and remove to a warm place to rise.
   
3. Next, on a fine grater, rub the zest of 1 lemon and 1 orange. Fruits must first be washed well, dried. Please note: you need to remove a very thin yellow or orange layer.
   
4. We put the finished zest in a deep bowl, pour sugar in it and grind it so that all the essential oils are absorbed into sugar.
   
5. Cut the orange and squeeze the juice out of it with a citrus juice squeezer. The resulting juice is poured into a measuring cup. We will need 160 ml. If the orange is not very large, and the juice is not enough, you need to take half another orange.
   
6. In a bowl with zest and sugar, break two eggs. From the two remaining eggs, we separate the yolk and protein. We send the yolks into the bowl with the zest, and for the time being we set the squirrels aside. We will need them later for sugar glaze and grease cakes. Add a little salt and mix everything thoroughly. Add to the bowl 1 tbsp. l cognac and orange juice. When the dough has approached, add the egg mass to it and mix well.
   
7. Sift the flour into a large bowl to enrich it with oxygen.
   
8. Then melt 100 g of butter, cool to room temperature and also add to the rest of the ingredients. Mix. The resulting mass is gradually poured into flour and knead the dough. The dough turns out to be quite liquid, and most importantly - knead it thoroughly.
   
9. We cover the finished dough with cling film and leave for 1-1.5 hours to rise.
   
10. When the dough has risen and doubled, gently crush it in the bowl with a spatula. We cover the dough with cling film and leave it to rise for another 1 hour. While the dough rises, you need to prepare a form for Easter cakes. Cut circles from parchment paper to line the bottom of each shape. Lubricate the forms themselves with vegetable oil using a silicone brush.
    
11. When the dough has risen for the second time, add dried fruits (berries, raisins) to it and thoroughly crush the dough. We divide the dough into 3 parts and put it in the forms. The form must be completed by 1 third.
    
12. We cover each form with cling film and leave it to rise. Then beat egg whites a little and grease Easter cakes on top.
    
13. Preheat the oven to 180 degrees and put in it forms with blanks for Easter cakes.Bake for about 40 minutes. The readiness of Easter cakes is checked with a wooden skewer. We pierce the Easter cake and check the dryness of the skewer. It should be completely dry and free from dough.
    
14. We leave the finished cakes for a while in the form to cool, and then take it out to the grate. Cakes that have cooled can be glazed. To do this, add a little lemon juice to the remaining proteins and beat with a mixer, gradually adding powdered sugar.
    
15. Then we dip the Easter cake in icing and decorate with orange slices or topping. Enjoy your meal.
    

Video recipe

In this video you will find detailed step-by-step instructions for preparing delicious Easter orange cakes. The author tells in detail what is needed for this recipe, and in what sequence to mix all the ingredients. It also demonstrates how to bake Easter cakes, and decorate them with sugar icing, orange slices and sprinkles.

Other recipes for Easter cakes