- Flour 250 gr.
- Egg 1 pc.
- Sugar 150 gr.
- Butter 100 gr.
- Milk 150 ml.
- Sour cream 2 tbsp (without slide)
- Marzipan (optional) 80 gr.
- Dried fruits 100 gr (mango, lemon, pomelo, cherry, raisins)
- Corn starch (if possible) 2 tbsp
- Baking powder 1 tsp
- Soda at the tip of tsp
- Salt pinch
- Vanilla sugar 1-2 tsp (possible vanilla essence, or vanillin)
- Cognac 1 tbsp. l. (or any strong alcohol or freshly squeezed juice)
1. I advise you to finely chop the dried fruits a day before cooking the Easter cake and soak them in one tablespoon of cognac. You can also use freshly squeezed orange juice.
2. Melt the butter in a saucepan over low heat. Warm up the milk on the stovetop or in the microwave.
3. In one bowl, beat the egg with sugar and vanilla sugar until fluffy white foam. Add melted butter, warm milk and sour cream.
4. In another bowl, combine the sifted flour, baking powder, cornstarch (if possible), soda and a pinch of salt.
5. Add dry ingredients to wet ingredients. Add dried fruits and marzipan cut into small pieces (optional). Stir and let the dough rest for a while (5-10 minutes). The dough should be like thick sour cream
6. Bake for 50-60 minutes at 180 degrees in a preheated oven. Cooking time depends on the form you choose, in small ones it cooks faster. If possible, use them. Pour the dough 2/3 of the form. Check readiness with a toothpick, it should be dry. Store your cakes wrapped in foil, cling film, or a bag in the refrigerator for up to a week.