Painted cake "Tsarsky"

[The name like "Tsarsky" always attracts me very much. It is interesting to find out, to try, how the royal dishes differed from ordinary, folk dishes. Cooking Easter cake according to this recipe and tasting its result, I will share my impressions. But let's cook first and discuss later.]

Painted cake "Tsarsky"

Category: Easter

Ingredients
Almond flour	200 gr.
Wheat flour	300 gr.
Butter	150 gr.
Cream	200 ml.
Sugar	200 gr.
Fresh yeast	20 gr.
Egg	4 things.
Dried fruits (white raisins 100 gr., Mango 30 gr., Pineapple 20 gr.)	150 gr.
Cognac (rum)	50 ml.
Vanilla	1 pod.
Saffron	10 stamens.
Glaze:
Protein	2 eggs
Powdered sugar	250 gr.
Colorants (turmeric, spinach juice, cocoa).

Cooking method

• The name like "Tsarsky" always attracts me very much. It is interesting to find out, to try, how the royal dishes differed from ordinary, folk dishes. Cooking Easter cake according to this recipe and tasting its result, I will share my impressions. But let's cook first and discuss later.
• A day before baking, soak dried fruits in cognac in a tightly closed jar. Dough. If you don't have almond flour, you can make it yourself! Lower the almonds for 3 minutes. in boiling water, rinse in cold water and squeeze the nuts out of the skin. Dry the peeled almonds in the oven and grind in a coffee grinder to a flour condition.
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• In 50 ml. warm milk stir 1 tbsp. l. sugar and dilute yeast, leave to cap.
• Put vanilla seeds and saffron in boiling cream (150 ml), reduce heat to a minimum, cover with a loose lid and heat for 5 minutes. Make sure that the milk does not run away! Add 100 gr. sugar and butter, turn off heat and stir until sugar and milk are dissolved.
• 
• According to the instructions for x. n. load the ingredients into a bucket. Mix almond flour with wheat flour, add warm milk-spice-sugar-oil mixture and yeast.
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• It will knead for 20-30 minutes.
• You will get a dense, oily lump, which should be left on the rise for 4 hours. When the dough takes up the entire volume of the mold, we begin the 2nd kneading. Add egg yolks whipped with sugar (50g.), Until the latter dissolves. We will knead for 20-30 minutes.
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• 
• Let's leave to rise for 3-4 hours. When the dough again occupies the entire volume of the form, make 3 kneading by adding whipped egg whites. First, whisk the whites into a light foam and start gradually adding 50 grams. sugar, when all the sugar has been added, pour in the lemon juice and bring the protein mass to stable peaks.
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• I mix the proteins manually in a bowl, and then transfer the mass again to the bread maker
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• and in a slow mode (the beginning of the main batch) I bring it to a homogeneous kolobok, which, when the blade stops, spreads.
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• At the last stage, add dried fruits, dried and boned in flour. Then I divide the dough into two parts and add dried fruits to only one, so that there are Easter cakes for both raisin lovers and non-lovers. Divide the dough into molds, filling them by a third, cover with cling film and leave on the last rise in a warm place.
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• When 1-2 cm remains to the edge of the form, put it! very neat! in an oven heated to 160 degrees with steam (a cup of boiling water). After 10 minutes, increase the temperature to 200-210. Bake 25-30 minutes - total time. Willingness to check with a wooden stick.
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• Cool, decorate with glaze and paint when the main coating dries.
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• Glaze. Beat the protein with 70 gr. powdered sugar, adding lemon juice at the end. Beat the second protein as well, only adding so much powdered sugar that the mass can hold its shape when drawing. Divide into parts and paint each in the desired color. Put each color in the corner of a strong bag, tie the horses, and cut off the tip of the required diameter, the smaller the hole, the thinner the pattern, and vice versa. Allow the glaze to dry overnight and put the cake into a tight bag. Or you can stand it for a day or two in a package and then paint it.
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• I took the photos at night, so the further the Easter cake is, the darker it seems.
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The dish is designed for

2 medium 2 small or 2 large.

Time for preparing:

12-16 hours

Note

So our Easter cakes are ready! Why "Tsarskie"? I think - of course - the same because of the spices. Indeed, earlier on Russi even simple salt was a very expensive product and was considered a sign of great wealth. And what can we say about spices ?! Only the royal court had access to spices with a wonderful, delicate aroma and taste, like vanilla, the queen of spices, and saffron, the king of spices. And almonds? Only wealthy people could have such a delicacy on the table. And also, I noticed that many recipes for cakes contain almonds, not hazelnuts, not cashews, but almonds. Why, I thought?
It turns out that there is a mention of almonds in the Bible, this is a legend about the high priest Aaron (elder brother of Moses), who had a staff (Aaron's rod) made of dry almond tree, which once, as a sign of God's will, became covered with buds, blossomed and fruits ripened on it. Therefore, Christians, in countries with a warm climate, consider almonds to be a cult tree: they decorate houses with them during religious holidays, take them with them to places of worship. That is why on-almonds are so often used in festive Easter baked goods.
There is also very little yeast in this recipe, which is why the proofing takes so long. Well, what can I say, kings! Where should they hurry? They have royal affairs, and the cook has her own - to slowly prepare the royal pastries for the tsars. The result is worth it! There is absolutely no smell of yeast. And rightly so, otherwise the yeast can drown out the delicate aromas of vanilla, saffron and almonds. The cake turns out to be very airy, light and tender, they say about such baked goods - it melts in your mouth. Without dried fruits, the cake is good right away, that is, you can bake it on Saturday. But with dried fruits, it is better in two to three days. Yes, that's how it is supposed to bake cakes on Thursday or Friday. It will stand in a tightly closed bag, or if wrapped in cling film without glaze, it is saturated with a spicy cognac - fruity aroma and is ready for the Easter feast. Easter cakes are soft for a whole week! But as the saying goes, "it's better to try once than ...".

May your time spent in the kitchen always be pleasant!

Great recipe! Congratulations on the victory

[milvok]

milvok, royal splendor !!! And the master class is excellent !!! Congratulations on a well-deserved victory !!!

[Congratulations on the victory!!!!!]

Congratulations on the victory!!!!!

milvok, congratulations on your victory! A wonderful recipe, but a master class - no words at all! I tried to bake it, though without saffron and replaced almond flour with CH, it turned out very tasty. Next time I will definitely do it with almonds.

Thank you for your congratulations!!!

If it tastes the same as beauty ... Just SUPER !!!

milvok, thanks for such an impressive recipe and a detailed master class!
lit up with your Easter cake, you just need to choose the day. Can you please tell me if it will dry out if the oven is baked as expected on Thursday?
trying to plan a week, I will be very grateful for the answer.

Thank you for rating! Tarhuncik, bake of course on Thursday - for the holiday it will infuse and it will be even tastier! Do as I wrote, "withstand a day, two in a bag (tightly closed) and then paint." I decorate on Saturday. Enjoy your work with the dough and Happy Easter!

a cup of boiling water should be in the oven all the time? and where? maybe better from the bottom of the tray with some water? sorry not all photos are opened. is there a cutter?

[milvok]

Very much intrigued by your recipe, milvok , it’s a pity that I don’t have that much time - they have to do it all day (I don’t mind, I love baking Easter cakes very much) But now I don’t have time: the day off is only on Sunday. And if you start in the morning, then by the evening the dough will stop
And Easter is celebrated for 40 days. Can I repeat the baking of Easter cakes?

a cup of boiling water should be in the oven all the time? and where? maybe better from the bottom of the tray with some water? sorry not all photos are opened. is there a cutter?

It is a pity that the photo does not open - there is a cut. wait a little longer - it will load. Yes, a cup of water stands all the time. I didn’t make a tray, I think it will quickly boil out and, moreover, will restrict air circulation.

Mercy for the recipe! Please tell me - where did 50 ml of cream disappear ??? (in the recipe 200 ml, and we boil only 150).
Thank you.

Mercy for the recipe! Please tell me - where did 50 ml of cream disappear ??? (in the recipe 200 ml, and we boil only 150).
Thank you.

Thank you very much for your attentiveness, I have a slip in 50 ml. warm milk stir 1 tbsp. l. sugar - read in 50 ml. cream.

After rereading the recipe - I realized
Please write - how much lemon juice to pour into the proteins for the dough and how much for the glaze ??

PS: The smell of almond dough is simply mesmerizing !!!

Please write - how much lemon juice to pour into the proteins for the dough and how much for the glaze ??

Thanks for your interest in the recipe! We take lemon juice at the rate of 1 tbsp. l juice for 1 protein is in the glaze, and 1 spoon is enough for the dough. Good luck to you. I already baked my own on Wednesday, they are waiting for the painting and in the wings.

I must admit that I was terribly afraid of almond flour, so I baked cakes according to two recipes at once. The unexpectedly tested Easter cakes made me nervous, but these turned out as if written! And aromaaat! Now I have 2 dearly favorite recipes. I'd rather try already
Thank you!

Thanks for the recipe. I liked it very much. Soft, fluffy and aromatic. True, I had only 100 grams of almonds. I replaced the rest with flour.

Verik, it's very nice that they cooked and everything worked out the first time. What they are even and the letters are great! The cut is wonderful !!!!! THANK YOU!!!!

A little came up after the first batch and has been standing still for an hour and a half after the second, how to fix the situation ... can you add dry yeast?

HURRAH!!! Has risen !!! And apparently there was no hope ...

start at 4 am :-) already 12 looks like in forms :-) I look forward to :-)

2 hours have passed ... the dough did not budge ...

It is this dough ... I waited and waited and put it in the oven and only when baking did it rise and baked ...
This year I'm thinking of tickling my nerves or not.

I’m not happy that I’m doing it .... absolutely nothing happened ... the dough never came up ... I won’t experiment anymore

[Galk @]

Galk @, on the forum there are much simpler recipes If you have a bread machine: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9012.0.html

I’m not happy that I’m doing it .... absolutely nothing happened ... the dough never came up ... I won’t experiment anymore

Put it in the oven !!!! It will be delicious !!!

nothing and she didn't give ... but nothing :-) let this be my biggest problem :-)

I have been baking this recipe for three years - in 2014 they did not get fat, but still they ate everything. In 2015 and this year, everything turned out great! Flour had to be added a little in the course of the kneading - until the dough was brought to the desired condition. Every year I try another recipe for these cakes, but my husband asks for Tsar's almonds for Easter. From Easter and Easter we are on a diet - once a year we come off with baked goods.) Therefore, so that it is not offensive for the calories eaten in vain, the baking must be very special. this is exactly this recipe - and always with white dried fruits soaked in cognac!