Easter cake recipe with ice cream - without mash and without yeast

The main ingredient in this Easter cake recipe is ice cream. Thanks to it, the pastries acquire a special tenderness and delicate creamy taste.

Ingredients

• 500 g of ice cream;
• 2 large eggs;
• 100 g of short sugar;
• 350 g of flour;
• 15 g of baking powder;
• 60 g of dried raisins.

Directions

1. Before cooking, put the ice cream in a bowl and let it thaw a bit.
2. Separate the yolks with the protein. Beat the egg whites with half the sugar until thick and firm peaks.
3. Beat the melted ice cream with a mixer until airy. Consecutively, one by one add the yolks, the second part of the sugar, and do not stop beating for another 2-3 minutes.
4. Stir the sifted flour and baking powder into the ice cream mixture a little at a time, without stopping to beat. After all the lumps in the dough fall apart, add soaked raisins and whipped egg whites. Knead with gentle movements so as not to disturb the air texture. Leave to infuse for 20-30 minutes.
5. Take a baking dish and pour the dough into it. Place in a preheated 170-degree oven and bake the cake for approximately 40 minutes. Cooking time depends on the diameter of the mold, so after half an hour check the cake with a dry skewer.
6. Grease the baked cake with egg or chocolate glaze, or sprinkle with powdered sugar through a sieve.