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Easter cake with almonds and dried apricots

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Ingredients

Adjust Servings:
dough
800 g wheat flour
3 egg
150 g sugar
300 g milk
30 g fresh yeast
150 g sour cream
90 g butter
30 g oil
vanilla
1/2 teaspoon turmeric powder
50 g chopped almonds
50 g dried apricots
100 ml rum
sugar glaze
1 egg
150 g powdered sugar
nuts
dried fruits
sweet sprinkles

Nutritional information

121 g
Protein
776 g
Carbs
167 g
Fat
5421
Calories

Easter cake with almonds and dried apricots

RECIPE FOR EASTER

Features:
  • Oven
Cuisine:
  • 8 hour
  • Serves 6
  • Hard

Ingredients

  • dough

  • 800 g wheat flour
  • 3 egg
  • 150 g sugar
  • 300 g milk
  • 30 g fresh yeast
  • 150 g sour cream
  • 90 g butter
  • 30 g oil
  • vanilla
  • 1/2 teaspoon turmeric powder
  • 50 g chopped almonds
  • 50 g dried apricots
  • 100 ml rum

  • sugar glaze

  • 1 egg
  • 150 g powdered sugar
  • nuts
  • dried fruits
  • sweet sprinkles

Directions

The quantity of products is indicated for 3 cakes (11-14 cm in diameter, weighing about 500 g).

Nuances and substitutions:

  • Fresh yeast: if you use dry yeast, take the amount according to the manufacturer’s recommendations (indicate the amount of flour) for buttery yeast baking. Or take the amount of dry yeast from a ratio of 1:3. That is, for this recipe – 10 gr. dry yeast.
  • It is not necessary to add turmeric, it is used to give a beautiful yellow shade to the dough.
  • Almonds can be replaced with any nuts, dried fruits, candied fruits that you like
  • Rum can be replaced with any aromatic alcohol you like.
  • Butter should be chosen with a fat content of 82%.

Importantly.

All products for the preparation of the dough must be WARM.
Take milk, eggs, sour cream, yeast out of the refrigerator in advance (a few hours).

The bowl in which you leave the sourdough to ferment should be large enough. In the process of fermentation, the sourdough will increase in volume (several times) and fall.

Do not try to make the dough less sticky with flour. In this case, the dough will turn out to be too steep and the pastry will be dry, without a delicate soft crumb.

Advice. It is most convenient to apply the sourdough  late at night, before going to bed. And the next day, early in the morning, start kneading the dough.

You can use the rum in which you soaked dried apricots to soak biscuits, flavor syrups, etc.

Time planning:

  • Place the sourdough 8-11 hours before the ‘Finish’
  • Knead the dough for paska 4 – 4.5 hours before the ‘Finish’
  • Pour almonds and dried apricots 4 – 4.5 hours before the ‘Finish’ (it is possible earlier)
  • Bake the pastries for 1.5 hours until the ‘Finish’
  • Decorate the paska with glaze and sprinkles 15 minutes before the ‘Finish’

Steps

1
Done

PREPARING THE SOURDOUGH

We will prepare the sourdough (opara) for paska on the stove. Opara is the basis for making yeast dough. Due to pre-fermentation, the opara will ensure a better rise of the dough for paska.

1. Crumble the yeast in a small bowl and pour a little milk over it. It is better to heat the milk a little (about 86 °F (30C).
2. Stir the yeast in the milk until the mass is homogeneous. Then pour the resulting mixture into a large bowl in which you will prepare the sourdough.
3. Add the remaining milk and 1 tablespoon of sugar. Mix again until smooth.
4. Pour in about 100 grams of sifted flour and mix everything again until smooth. Opara will be similar in consistency to pancake batter.
5. Cover the bowl with a towel and leave it in a warm, draft-free place for fermentation for 4-6 hours. The sourdough will ferment, rising and falling several times. You will see how much it rose with traces on the walls of the bowl.
2
Done

DOUGH

1. After the sourdough has 'approached', you can start kneading the dough.
2. Put butter in a saucepan and melt. Set it aside to cool down a bit. When you add it to the dough, it should be liquid, but not hot, but a little warm.
3. Beat the eggs and sugar well into a lush, light, homogeneous mass.
4. Take a large bowl with sourdough, transfer the beaten eggs into it. Mix lightly with a spatula until smooth. It is not necessary to beat too intensively.
5. Then add butter, sour cream, vanilla and turmeric and mix again.
6. Add sifted flour to the bowl. A total of 700 to 900 grams of flour can be used to make such a dough. Given that 100 gr. flour has already been added to the dough, start by adding 600 grams of flour. Mix the flour with other ingredients well, add oil while mixing.
7. The consistency of the dough should be soft, but not runny. It will stick to your hands. This is normal. Continue kneading the dough.
8. If you feel that the dough is thin, then add a little sifted flour until you reach the desired consistency.
9. A well-kneaded dough is almost non-sticky, but at the same time it is not 'clogged' with flour. I knead by hand and it takes me 20-30 minutes. But you can use a mixer with a hook attachment.
10. After kneading the dough, form it into a ball and leave it in the same large bowl. Cover the bowl with a towel and put it in a warm place without drafts for about 40-60 minutes. During this time, the dough should increase in volume by about 2 times or more.
11. While the dough is rising, prepare the almonds and dried apricots. Dried apricots must be cut into pieces, placed in a small bowl and poured with rum so that it completely covers them. Cover the bowl with cling film and leave it for at least 2 hours so that the dried apricots are soaked with rum. You can do it the night before.
12. Pour boiling water over the almonds and leave until the boiling water cools down.
13. When the dough rises for the first time, roll it up and cover it again with a towel and put it in a warm place without drafts so that it rises a second time.
14. When the dough rises for the second time (after about 40-60 minutes), make a 2nd pass and put additives in the dough. In order for the additives to be mixed into the dough more easily and distributed more evenly in it, mix the chopped peeled almonds and dried apricots in a bowl (discard dried dried apricots through a sieve beforehand to get rid of excess liquid) and add about 1 teaspoon of flour.
15. Mix the additives well with the flour and then add them to the dough and knead it until they are more or less evenly distributed in it.
16. Grease the bottom and walls of the paska molds with softened butter and lightly sprinkle with flour.
17. Fill the molds with dough about 2/3 and put them in a warm place without drafts for about 30-40 minutes.
18. In the process of this, the dough will again increase in volume and fill the entire volume of the forms.
19. After that, insert a wooden skewer into the center of each paska (so that the caps of the paska do not come off during baking).
20. Put the molds with the dough in the oven preheated to 356 °F (180C) (top-bottom mode).
21. Then reduce the baking temperature to 347 °F (175C).
22. Bake the pastries until done. Check readiness with a skewer - if it remains dry, then the pashka is ready.
23. The baking time depends very much on the size of the pastry and the power of your oven and can be 40-60 minutes. If you have a large pashka, the situation may arise that it has already browned on top, but the inside is not yet cooked. In this case, cover it on top with a sheet of foil to avoid burning the top crust.
24. Remove the finished pasques from the oven, release them from the molds, pull out the central skewers and let them cool on a wire rack so that the bottom does not fog up.
3
Done

SUGAR GLAZING FOR CAKE DECORATION

1. Separate the yolk from the protein. Beat egg whites with powdered sugar with a mixer at low speed until smooth and white. The glaze should be white, soft, plastic, but not very liquid. At such proportions of protein and powder, the glaze will not run off the cake.
2. If you want to achieve this effect, add a little water to the glaze.
3. Decorate the paskak caps with sugar glaze. While it is not dry, sprinkle sprinkles, nuts, candied fruits or any other decorations of your choice on top.

Chef Hanna

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