Sweet Easter cake with stuffing

Cakes 410 Last Update: Jun 15, 2022 Created: Jun 15, 2022 0 0 0
Sweet Easter cake with stuffing
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Hard
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Easter cake with stuffing is prepared in Italy. And prepare this dish for Christmas. But our housewives loved this cake so much that they prepare it for Easter.
The classic recipe for Italian Easter cake involves the preparation of sourdough and multi-stage kneading. We offer a simplified, but no less delicious version of the dough, but a very interesting idea for the filling. It will be the main feature of the Easter cake.

Ingredients

Directions

  1. First, prepare the raisins. Rinse under running water and place on a paper towel to drain. Pour strong aromatic alcohol so that all the raisins are drowned. Leave to infuse until added to the dough.
  2. Mash the yeast with 2 tbsp. l. granulated sugar - so they will raise the dough more effectively. Pour 4 tbsp. spoons of warmed milk, add 2 tbsp. spoons of flour and combine into a homogeneous mixture. Give the mass rest for 15-20 minutes, before activating the yeast.
  3. In a deep bowl, sift 2 cups of high-grade flour. Pour the heated milk and stir. Add the diluted yeast and mix - in a few minutes you will get a vicious, viscous paste. Leave it to rise in the heat for an hour. When the mixture is increased by approximately 2-3 times, covered with small holes, and begins to sag a little - it's time to do the test.
  4. Take soft butter, cut into pieces and add to the mash. Grate whole eggs and individual yolks with sugar and send them to the mash. Then add 3 cups of flour and spices.
  5. Knead the dough with your hands. The longer you knead the dough, the more elastic and pliable it will become.
  6. Put a ball of dough in a large container and leave it to rise for another 1-2 hours.
  7. When the dough is suitable, apply it with your palms, and add the prepared raisins and chocolate. Break the chocolate bar into small pieces with your hands. It is not necessary to grind in a blender - the Easter cake will turn out tastier if there will be large splashes of melted chocolate inside it. Stir the dough again so that the additives are evenly distributed in it.
  8. Divide the piece into portions and fill each baking tin. Wait until the Easter cake "grows" again - it takes about an hour.
  9. When the preform increases by 2-3 times, you can start the baking process. Put the strips in a preheated oven at 180 degrees for about 35-40 minutes. Cooking time depends on the volume of the molds. A perfectly baked Easter cake will retain its shape well after pressing.
  10. Cool the Easter cakes and decorate at your discretion or leave without decorations, as is done with the classic Panettone.

Sweet Easter cake with stuffing



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Hard

Easter cake with stuffing is prepared in Italy. And prepare this dish for Christmas. But our housewives loved this cake so much that they prepare it for Easter.
The classic recipe for Italian Easter cake involves the preparation of sourdough and multi-stage kneading. We offer a simplified, but no less delicious version of the dough, but a very interesting idea for the filling. It will be the main feature of the Easter cake.

Ingredients

Directions

  1. First, prepare the raisins. Rinse under running water and place on a paper towel to drain. Pour strong aromatic alcohol so that all the raisins are drowned. Leave to infuse until added to the dough.
  2. Mash the yeast with 2 tbsp. l. granulated sugar - so they will raise the dough more effectively. Pour 4 tbsp. spoons of warmed milk, add 2 tbsp. spoons of flour and combine into a homogeneous mixture. Give the mass rest for 15-20 minutes, before activating the yeast.
  3. In a deep bowl, sift 2 cups of high-grade flour. Pour the heated milk and stir. Add the diluted yeast and mix - in a few minutes you will get a vicious, viscous paste. Leave it to rise in the heat for an hour. When the mixture is increased by approximately 2-3 times, covered with small holes, and begins to sag a little - it's time to do the test.
  4. Take soft butter, cut into pieces and add to the mash. Grate whole eggs and individual yolks with sugar and send them to the mash. Then add 3 cups of flour and spices.
  5. Knead the dough with your hands. The longer you knead the dough, the more elastic and pliable it will become.
  6. Put a ball of dough in a large container and leave it to rise for another 1-2 hours.
  7. When the dough is suitable, apply it with your palms, and add the prepared raisins and chocolate. Break the chocolate bar into small pieces with your hands. It is not necessary to grind in a blender - the Easter cake will turn out tastier if there will be large splashes of melted chocolate inside it. Stir the dough again so that the additives are evenly distributed in it.
  8. Divide the piece into portions and fill each baking tin. Wait until the Easter cake "grows" again - it takes about an hour.
  9. When the preform increases by 2-3 times, you can start the baking process. Put the strips in a preheated oven at 180 degrees for about 35-40 minutes. Cooking time depends on the volume of the molds. A perfectly baked Easter cake will retain its shape well after pressing.
  10. Cool the Easter cakes and decorate at your discretion or leave without decorations, as is done with the classic Panettone.

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