Cooking description:
Meringue for decorating Easter cakes can be prepared in a water bath. This is the easiest way and everyone succeeds. The meringue can be made multi-colored. To do this, add dye to it. Easter cakes decorated in this way will become a hit on the festive table.
Purpose: At the festive table / Easter
Main Ingredient: Flour / Eggs
Dish: Baking
Ingredients:
- Milk - 200 Milliliters
- Fresh yeast - 20 grams
- Sugar - 220 grams (100 grams - in the dough, 120 grams - in the meringue)
- Butter - 100 grams
- Vanilla sugar - 10 grams
- Chicken Egg - 3 Pieces
- Egg White - 2 Pieces
- Wheat flour - 450 grams
- Raisins - 100 Grams
- Candied fruits - 70 grams
- Confectionery sprinkles - 30 Grams
- Salt - 0.5 Teaspoons
Number of Servings: 10-12
How to cook "Decorated meringue Easter cakes"
Prepare all the ingredients for making Easter cakes.
Put the yeast in a mixing bowl or bowl.
Pour in warm milk.
Add sugar, salt and vanilla sugar.
Break the eggs into a bowl.
Add melted butter.
Add the sifted flour.
Knead a not very steep, slightly sticky dough.
Cover the dough with cling film or a towel and place in a warm place. In an hour and a half, it will increase in volume.
Add candied fruits and raisins, which must be pre-washed and covered with hot water for 10 minutes. Then drain the water.
Toss the raisins and candied fruit dough. Put it back on the proofer, covered with a towel.
After 30 minutes, the dough will increase in volume again.
Divide the dough into the molds, filling by one third. Cover again with a towel and let sit for 25-30 minutes.
Bake the cakes in the oven preheated to 175-180 degrees for 40-45 minutes. Then cool the cakes and remove from the mold.
While the cakes are cooling, make the meringue. To do this, put the proteins in a bowl and add 120 grams of sugar. Place the bowl in a water bath so that the bottom does not touch the water. Heat the water. Stir the proteins with the sugar until it dissolves. Then start whisking with a mixer. After 5-6 minutes, the proteins will begin to thicken. When the drawing from the mixer on the whites stops blurring, remove the bowl from the water bath and continue beating for another 3-4 minutes. The meringue should hold its shape well and have a dense, smooth texture similar to marshmallows.
Using a piping bag or syringe, apply a meringue pattern to the top of the cakes. Decorate with colorful pastry sprinkles. Easter cakes are ready for Easter.