Soft, light custard Easter cake that doesn't crumble

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   How to make a soft, light custard Easter cake that doesn’t crumble? Prepare all the necessary ingredients.

2. STEP 2

   

   You can take ready-made stewed milk, or you can prepare it yourself. To do this, take a glass (250 ml) of milk, bring to a boil, reduce the temperature and leave to simmer for 10 minutes. Pour into a thermos and leave to steam for 30 minutes. (Simmered milk has a richer taste and aroma). Measure the amount of milk according to the recipe: 130 ml, let it cool, it should be warm.

3. STEP 3

   

   1.5 tsp. or 3 grams (as convenient for you) of dry yeast mixed with 1 tsp. sugar, pour in 40 ml of warm milk or a third, stir and leave for 10-15 minutes for the yeast to come to life. You will learn all the intricacies of working with yeast by reading an article on this topic. There is a link to it at the end of the recipe.

4. STEP 4

   

   In a ladle, combine the remaining milk and half (30 g) of butter, bring to a boil. Pour 1 tbsp into a bowl for kneading the dough. flour (sieve all the flour in advance) and pour in boiling milk and butter, stir quickly and well with a whisk until smooth, let the mixture cool to room temperature.

5. STEP 5

   

   Now combine with the revived yeast mixture, mix well, cover with film and leave to ferment for 30-40 minutes in a warm place. (In my oven, as always, the temperature is no higher than 35 degrees!)

6. STEP 6

   

   In the meantime, let's prepare the other ingredients. Melt the butter and leave to cool. Separate the yolks from the whites. The dough will use 2 yolks and 1 white. Add a pinch of salt, 1/2 sugar and vanillin to two yolks. Mix well with a whisk until the mixture becomes light and creamy. If the eggs are rustic, with a bright yellow yolk, then the dough will turn out to be a pleasant yellow color. This time I had ordinary city ones.

7. STEP 7

   

   Beat 1 egg white with a mixer until stiff peaks form, adding sugar little by little.

8. STEP 8

   

   When the dough is ready, add the yolk mixture to it and mix well. Fold in the beaten egg whites. (The protein changes its structure and is better integrated into the dough. Here it strengthens the dough, here it is not like in a sponge cake, so knead - don’t be afraid). Add sifted flour little by little and knead the dough. You may need a little less or more flour, check the consistency of the dough. Read about the properties of flour in the article at the end of the recipe.

9. STEP 9

   

   At the end, when the flour has absorbed all the liquid, pour in the cooled butter. Knead the dough well by hand for 15-20 minutes. If the dough seems stiff, add milk; if liquid, add flour. To make kneading easier, dip your fingers in vegetable oil and use 1 tbsp.

10. STEP 10

    

    The finished dough will be soft, tender and will not stick to your hands or bowl. Grease a clean bowl with vegetable oil, round the dough and place in the bowl. Cover with film and leave in a warm place to ferment for about 1 hour.

11. STEP 11

    

    Pour boiling water over the raisins for 10 minutes, rinse, remove the stems and dry with a towel. Add candied fruits, flour, mix and sift to remove excess.

12. STEP 12

    

    When the dough has risen, knead it lightly and stir in the raisins and candied fruits. Knead the dough well, about 5 minutes, on the table.

13. STEP 13

    

    Round the dough, return to the bowl, cover with film or a napkin and let rise again in a warm place.

14. STEP 14

    

    After about 40 minutes it doubled in size like this.

15. STEP 15

    

    Without kneading, divide the dough into 2 parts. About 200g in the smaller form, the rest in the larger one.

16. STEP 16

    

    Grease the molds with butter and lightly dust with flour. Very carefully, without kneading, round the dough and place it in the mold. Press lightly to distribute the dough evenly across the bottom. The dough should take up 1/3 of the pan, maybe a little more. Cover the molds with film and leave in a warm place for 1 hour. I used two molds, size d 12, h 11 cm, and d 10, h 8 cm.

17. STEP 17

    

    This is how the dough rose. Before baking, mix the egg with 1 tsp. milk and brush the top of the cakes. Immediately place the cakes in a preheated oven to 100 degrees, after 10 minutes increase the temperature to 180 degrees and bake until done. Check with a thin skewer, it should come out dry. My small cake was ready in 30 minutes, the large one in 40. Cool the cakes on their sides. Times are approximate. Read about the operation of ovens below the steps.

18. STEP 18

    

    How to make gelatin glaze? Dilute gelatin with water, stir and leave to swell. You will learn all the intricacies of working with gelatin from the article at the end of the recipe. Pour water into the powdered sugar and stir until smooth, put on the stove and bring to a boil. Remove from heat and pour into gelatin, stir until completely dissolved. Immediately beat the mixture with a mixer (about 5 minutes). The mass will become white, airy and increase in volume.

19. STEP 19

    

    The glaze sets very quickly! Therefore, immediately cover the cakes and decorate the top as you wish. Cover only completely cooled cakes with glaze.

20. STEP 20

    

    Happy Easter to you!

Comments on the recipe

tasiyL

05.11.2023

4.5

I recommend another successful recipe for Easter cake with milk.

Mikhail Novorossiysk

05.11.2023

5

I read the recipe several times and couldn’t find where to brew the dough

alecsvg

05.11.2023

4.7

Hello One serving of 20g flour or 1 tbsp. What do you mean by spoon? How many servings do you have in the photo?