A fragrant cake with delicate pieces of dried cherry, almonds and cinnamon for your Easter table.
Cooking time 2 hours
In a bowl, mix together 100 grams of sugar and 2 eggs.
Beat the egg mixture with a mixer until fluffy.
In a separate bowl, sift the flour, add salt, baking powder.
Dissolve the yeast in warm milk with 1 teaspoon of sugar and leave for 15 minutes. Add yeast to egg mixture.
Pour the liquid mass into the flour and knead the dough.
Knead 50 grams of soft butter into the dough.
Cover the dough with plastic wrap or a towel and leave for 30 minutes.
Divide the dough into 2 pieces.
Roll out the dough into a layer no more than 1 centimeter thick.
Grease the dough with 20 grams of butter.
Sprinkle the dough with chopped sun-dried cherries, almond petals, and ground cinnamon.
Roll the dough into a roll.
Cut the roll into two parts not completely.
Form a cake from the middle, lifting the ends of the dough to the top.
Grease the molds with vegetable oil and wrap the inside with parchment. Put the dough into molds.
Leave the forms with the dough to rise for 20-25 minutes.
Bake in an oven preheated to 180 degrees C for 15-20 minutes. Willingness to check with a wooden skewer.
Sprinkle the finished cake with icing sugar.
Easter cake with almonds and dried cherries is ready. Can be served to the Easter table.
Bon appetit! Happy Easter!