Easter cake "Exotic"
8 servings
210 minutes
The Easter cake 'Exotic' is a festive treat with a rich taste and aroma, reflecting the traditions of Russian cuisine. Its tender, airy dough is infused with sweet notes of vanilla, citrus freshness of orange, and fruity hints of candied fruits. Thanks to a special cooking method, the cake turns out soft and fragrant, while the glaze with beet juice gives it an exquisite appearance. Historically, Easter cakes symbolize the celebration of Christ's Resurrection and are baked with special care and warmth. This exotic-flavored version emphasizes a modern approach to traditional baking, adding originality to a familiar dish. The cake is perfect for the Easter table and is served with tea or aromatic coffee, enjoying its delicate texture and sweet aftertaste.
1
Prepare the dough starter. In any container, heat the milk to about 36 degrees. Make sure the milk is not hot or cold.
- Milk: 250 ml
2
Gradually add half a glass of sugar and mix everything.
- Sugar: 1 glass
3
Gradually add one cup of sifted flour and mix everything.
- Wheat flour: 800 g
4
Gradually add another cup of flour until the dough reaches the consistency of thick sour cream.
- Wheat flour: 800 g
5
Cover the container with food film or polyethylene and place a towel on top. Leave in a warm place for 30-35 minutes for the dough to rise twice.
6
Prepare molds for Easter cakes. Line the molds with parchment.
7
To prevent the parchment at the bottom of all molds from moving, first grease the bottom of the mold with vegetable oil. Then place a circle of parchment – it will stick to the bottom. Also grease the circle with vegetable oil.
8
The molds are prepared. While the dough is rising, melt 125 g of butter and set it aside to cool.
- Butter: 125 g
9
Separate the yolks from the whites. 4 yolks remain in a separate bowl. Put 2 whites in the fridge – we need them for making the glaze. Leave the remaining 2 whites in a bowl on the table for making the dough.
- Chicken egg: 4 pieces
10
Whisk 4 yolks and half a glass of sugar into a thick white foam. Place the resulting foam in a separate bowl.
- Sugar: 1 glass
11
Whip 2 egg whites with a pinch of salt on low speed of a mixer or blender until a light foam forms. The foam should have this consistency.
- Chicken egg: 4 pieces
12
Steam the candied fruits with regular boiled water and set aside.
- Candied fruit: 70 g
13
Add the beaten yolks to the dough and mix very gently.
14
Add 1 teaspoon of vanilla sugar. Gradually add 2 cups of sifted flour and mix everything gently.
- Vanilla sugar: 1 teaspoon
- Wheat flour: 800 g
15
Gradually add the whipped egg whites and another cup of flour. Mix everything together.
- Wheat flour: 800 g
16
Add the cooled melted butter to the mixture. Add another cup of flour and mix everything with a spoon.
- Wheat flour: 800 g
17
Knead the dough by hand.
18
Place the dough on a floured board and check its kneading quality. Cut a piece of dough with a dry knife. It should not stick to the knife. The knife should remain dry, without any dough clumps stuck to it. The dough itself should be uniform inside.
19
Transfer the dough to a bowl, sprinkle with flour. Cover it with plastic wrap and a towel, and let it rise in a warm place for about an hour.
20
Meanwhile, drain the water from the candied fruits and place them on a paper towel to dry a little.
- Candied fruit: 70 g
21
Peel the orange. Chop it in any way.
- Oranges: 1 piece
22
After an hour, place the dough on a greased table and knead it.
23
Make a funnel in the dough and pour in the candied fruits and orange zest. Close the funnel with dough from the edges and knead to evenly distribute the candied fruits and zest throughout the mass.
- Candied fruit: 70 g
- Oranges: 1 piece
24
Place the prepared molds on the baking sheet and fill them with dough. Use your hands to separate balls of dough that take up 1/3 of the mold's height. Fold the edges of the separated dough inward to make the top of the kulich smooth.
25
Cover the filled forms with paper towels and let them sit for another hour.
26
In an hour, pour 1 cm of water into the lower tray in the oven. Preheat the oven to 180 degrees. The water is needed to prevent the bottoms of the kulich from burning.
27
Place the baking tray with molds in a preheated oven at 180 degrees for 50 minutes.
28
Meanwhile, we prepare the icing. We take out the 2 remaining egg whites from the fridge.
- Chicken egg: 4 pieces
29
Whip 2 egg whites on low speed with a blender or mixer, gradually adding powdered sugar. Whip until stable foam forms.
- Powdered sugar: 200 g
30
Set aside 1 tablespoon of icing for coloring with beet juice. Grate the beet and squeeze out the juice. Then add the juice to the icing.
- Beet: 1 piece
31
After 50 minutes, take the kulich out of the oven. Check the readiness of the Easter kulich with a long toothpick. Quickly poke the kulich from the top with the toothpick and ensure it comes out dry and clean.
32
Carefully remove the kulich from the mold.
33
Dip the kulich in the glaze and place it on a plate. The glaze can also be applied with a spatula. Decorate with colored glaze using a toothpick.