Sign – Offer You a simple recipe of Easter cake that turns out very tasty, moist, soft and tender. The highlight of this cake is that it tastes better on the second, third and fourth day, because the cakes we bake in advance. The preparation of these Easter cakes don’t need much time and they’re one time before baking.Recipe Easter cake:dough:25 g of extruded дрожжей1 tbsp сахара100 ml молока1 tbsp mochitest:1 яйцо2 желтка200 g творога200 g сахара1 tbsp vegetable масла100 g of cream drops of vanilla масла5 эссенции100 g raisins (+ 1 teaspoon flour)300 g муки1 h l razryhlitelya:2 protein 150 g of sugar will podrazumeva raisins in water.RUB the yeast with one tablespoon sugar. Add warm milk and tablespoon of flour. Leave the dough for 15-20 minutes until bubbly cap.Beat the egg yolks and sugar until the sugar is dissolved. Add small-grained cottage cheese (I 5%), vegetable oil, melted butter, vanilla essence, 300 g flour, 1 teaspoon of baking powder, a pinch of salt.Add the yeast mixture and mix well with your hands or a combine to a smooth dough. Raisins are dry, pour a teaspoon of flour and fold into the batter.Spoon the batter into the form halfway. I have this paper form 8*11 cm Leave in a warm place for 1 – 1.5 hours to increase in two times. Bake in the oven at 170 for 40 minutes (if the top is browned, you can cover it with paper). Immediately out of the oven, put the cakes on the side, otherwise you can sit. Cool completely, turning occasionally.Whip the egg whites with the icing sugar and brush the top of the cakes, decorate.Cakes taste better on the second, third, fourth day, so they can be safely bake in advance. Cakes for a long time not harden, but remain very tender and tasty. Source: Матрос Ка @ Youtube.