Florine Nakasone, 6th Grade Teacher
KIDPROJ Project Moderator
Modified 19 May 2001
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Florine Nakasone, 6th Grade Teacher
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EASTER CAKE
Ingredients:
1 kilo flour
600 g milk
6-7 eggs
300-500 g sugar
0.5 kilo butter
dried raisins, sultanas, almonds
a pinch of vanilla and saffron
baker's yeast
Directions:
dissolve yeast in a part of milk adding some flour. Put aside into a warm
place. Meanwhile mix egg yolks, melted butter, the remaining milk and flour.
When the yeast doubles in volume add the above mixture. Put the dough into a
warm place so that it doubles in volume. Then add whipped egg-whites,
vanilla, saffron, raisins, sultanas, nuts. Knead well. Grease the baking
form with butter and fill 2/3 of its volume with the dough. Put the form
into pre-heated oven and let it bake for 40-60 minutes. Cool it and decorate
either with icing sugar or with castor sugar.
It is a bit late for Easter cake but better late than never.
It is traditionally prepared for Easter and taken to a church on the eve of
the saint holiday. Every year my granny does it for the family. Depending on
the form you can have two or three cakes (it is "kulich" in
Russian). The
baking form must be deep and its diameter should be too big.
Volodia Neganov 12 years, 6th grader
school # 664 Vostochny, Moscow
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