Tsar's Easter cake Amazing taste!
The Tsar's Easter cake is tender, aromatic with saffron, nuts and dried fruits. Despite the relatively small amount of pastry in this Easter cake, the pulp is tender, airy and not at all dry. Due to the addition of saffron, the Tsar's Easter cake turns out to be especially aromatic and elegant. The recipe is very worthy, be sure to cook it!
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Easter cake recipe:
Saffron tincture (prepare in advance)
0.5 g saffron (if available)
20 g vodka or alcohol
Enzyme (prepare in advance)
100 g milk
60 g flour
1.4 g dry yeast (4 g pressed)
Dough:
whole ferment
70 g milk
40 g flour
4 g dry yeast (12 g pressed, then 60 g milk)
Dough:
saffron tincture
260 g flour
1 g salt
40 g sugar
65 g honey
75 g eggs
100 g butter
dough
0.5 g cardamom
0.5 g nutmeg
4 g lemon zest
100 g raisins
50 g nuts
50 g candied fruit
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