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We will need:

  • 8 eggs
  • 100 grams of yeast
  • 1 can of sour cream
  • 1 pack of mar­garine
  • 1 liter of baked milk,
  • flour, salt, sug­ar, nuts and raisins.

To begin with, we make a dough in a 0.5 jar, pour 100 ml. warm milk, add yeast and mix well, then add 1 tbsp. mix a spoon­ful of sug­ar and flour and let it rise. While our dough is com­ing up, pour milk into a large saucepan, add sour cream, 8 yolks there, whites will go to the icing, and salt a melt­ed pack of mar­garine with 1 tea­spoon and sug­ar to taste. Mix every­thing, slow­ly add the dough, then the flour accord­ing to the con­sis­ten­cy of sour cream. We give the dough to come up 2 times for 3, add raisins and wal­nuts, mix and lay out in molds as it suits, bake for 30 min­utes at 180 degrees. Beat the box whites with sug­ar and add a few drops of lemon juice to the icing. Our East­er cakes are ready, soft and airy.Easter cake

Author: Zamyslo­va Zinai­da Yuriev­na.

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