Russian Eater cake

cream 11%-22% 200 ml
sugar 150 gr
a pinch of salt
a pinch of vanilla
1,5 egg (1 yolk+ 1 whole egg)
Wheat Flour 380 gr
butter 125 gr (soft, but not liquid)
yeast (fresh, not dry ) - 20 gr (if you use dry yeast you'll need 7 gr)
orange zest

raisins 150-170 gr (soak it in rum or cognac overnight)
dark rum or cognac 40 ml
candied fruits 150-170 gr
ground almonds (any nuts are fine) or you can just cut it

Proportions are 1 : 2

1 egg (70 gr)
Sugar (140 gr)
1 teaspoon of lemon juice

Using a bain-marie constanly mix it when the mixture is hot take it off the stove and, using your mixer on high speed, mix until bright white
Put it on top of your Easter cake and let it cool

For Easter cake:

For the Filling:

For the Topping (Swiss meringue) :

Instructions :

• Combine yeast with two tablespoons of sugar grind until it will turn into liquid
1.In your liquid yeast add the rest of sugar+ 1 yolk+ 1 egg+ vanilla+ salt+ cream
2. Combine well using a spatula slowly add your flour
3. When your dough will start to thicken please use a mixer on a medium speed (mix for 2-3 minutes)
4. In your sticky dough we slowly add butter one teaspoon at a time
5 Knead your dough until it will stop sticking to your bowl and add your filling (~10 minutes)
6 cover your dough with a saran wrap and leave it in your fridge for 8-9 hours or overnight
7 If you dough is still sticky after the fridge add a little bit of flour and knead
8 Divide your dough and put it in a baking form (usually 110x85 mm) let it rise
9 Preheat your oven 180 C
10 Bake for around one hour (you can use toothpick to check if it's cooked (your toothpick comes out dry) )

Vocabulary

Vocabulary for Pancakes

a pinch - an amount of an ingredient that can be held between fingers and thumb.

щепотка

Zest - the outer coloured part of the peel of citrus fruit, used as flavouring.

цедра

Candied - (of fruit, nuts, etc.) preserved by being coated and impregnated with a sugar syrup.

засахаренный

to grind (ground Past tense) - reduce (something) to small particles or powder by crushing it.

измельчать

yolk - the yellow internal part of a bird's egg

желток

dough - a thick, malleable mixture of flour and liquid, used for baking into bread or pastry.

тесто

to knead - work (moistened flour or clay) into dough or paste with the hands.

месить, замесить

saran wrap - a thin, transparent, and self-adhesive plastic film, commonly used for wrapping food to help keep it fresh. (cling wrap)

пищевая пленка

yeast- backteria that makes your dough rise

дрожжи

Bain-marie- pan of hot water in which a cooking container is placed for slow cooking.

водяная баня

Tilda Publishing

Russian Easter Cake

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Russian Easter cake

Tilda Publishing

Questions to discuss with your teacher:

How are you celebrating Easter?
Do you clean on Clean Thursday? What about Spring Cleaning?
What kind activities is traditional for Easter in your country?
What do you prefer? Travel for Easter or spend time at home with family? Why?