• 250ml warm Milk
• 100g warm Butter
• 150g powdered Sugar
• 500g white flour
• 150g Raisins or other dried fruits
• 1 pack of vanilla sugar (9g)
• 1 pack of active dry yeast (9g)
• 3 large eggs
• Pinch of salt

RAISINS

Lets start easy: Cook 15 minutes with cinnamon, then dry and cover then in a teaspoon of flower

Dough 1/3
Mix 250g flour, warm milk and dry yeast plus 50 g of sugar, rest for 30 minutes under towel in warm place

Dough 2/3
Separate eggs
Mix yolks with sugar and vanilla sugar until creamy, add it to dough plus salt. Mix in warm butter with your hands and mix well
Beat egg white like crazy until you can lift the bowl above your head without egg white falling out 😉
Carefully mix egg white under rest of dough and then let him rest for another hour or more as you like.

Dough 3/3
Add raisins to the dough, mix it in with your fingers and let it sit again for half an hour before baking
Bake (in those Easter cake forms – filled 50 percent) in preheated oven 100 C for 10 minutes then increase heat to 180 C for 45 to 50 minutes

FROSTING – ICING

Honestly – you could in fact create a whole blog about icing and how to do all those different icings.

Try the following… use 1 egg white (please be careful that its a fresh egg), beat it medium for 5 minutes and add about 400g of powedered sugar (not all at once) to it until it gets a very sticky creamy kind of consistency. Add a couple of DROPS of warm milk to it and beat it again

Fill everything in a plastic bag, cut the edge and add the icing on you – and that’s a pretty good tip – as cold as possible cake. You can even put him in the freezer for half an hour while you prepare the icing.

In the future we will try to explain this icing issue a bit more, I just didn’t find yet a simple perfect easy way to do so.

FINISHED

I will spare you the nutrition facts, I mean – seriously useless on a cake with half a kilo flour and sugar and all the good stuff 🙂

ENJOY

Yours,

EVERCOOK