Easter cake with cardamom

Easter cake with cardamom

Category: Easter

Ingredients
Wheat flour	450 g
Fast-acting dry bakery yeast	7 g
Granulated sugar	100 g
Cardamom, boxes	3 pcs.
Salt	6 g
Chicken eggs	3 pcs.
Butter	75 g
Cream 33% fat	150 g
Ground walnuts	100 g
Light raisins	50 g
Dried apricots	100 g
Candied fruit	50 g
Flour for burning	50 g
Butter (to lubricate the bowl)	20 g
Color sprinkling	1 tsp
Sugar paste (mastic)	150 g
Sugar pencils	3 pcs.

Cooking method

• 
• 1. Grind 3 boxes of cardamom in a mortar.
• 2. Place all ingredients for the dough into a mixing bowl. Select the "Dough" mode, mix for 2 minutes.
• 
• 3. Add candied fruits, raisins, diced dried apricots and ground walnuts to the dough and mix in the same mode.
• 
• 4. Dust the silicone mat with flour and roll the dough into a ball and transfer to a buttered saucepan.
• 
• 5. Select Easter cake mode and cook with the lid closed, but do not block the handle.
• 
• 6. After the sound signal, it is recommended to periodically check the readiness of the cake (the cake was ready 30 minutes before the end of the cooking process)
• Unplug the multicooker and transfer the cake to cool down on the wire rack.
• 
• 7. Mash the sugar paste and roll into a ball.
• 8. Dust the table with starch and roll the mastic into a thin layer so that it can completely cover the surface of the cake.
• 
• 9. Cover the cake with sugar paste, decorate with sprinkles and apply Easter decor with sugar pencils.
• 
• 10. Cut the cake into portions and serve with tea.

The dish is designed for

10 servings

Time for preparing:

3 hours 30 minutes

Cooking program:

Easter cake, Dough

Note

Happy Easter!
Slices of Easter cake can be soaked in syrup.



Cardamom is a spice made from dried and ground tropical shrub seeds. His homeland is India. I got to Europe thanks to the ancient Greeks and Romans. Cultivated mainly in Indonesia, China, Sri Lanka, East Africa and tropical regions of America. The taste and smell are spicy, aromatic, pungent. This is one of the most delicate and still the most expensive spices. Contains 4-8% essential oil.

Cardamom enhances the taste and aromas of all soups, especially pea soups, sauces, gravies, fish and meat dishes; in small amounts it is added to sausages and ham. Gives a special flavor to confectionery - cookies, marzipans, honey cakes, gingerbreads, yeast dough pies, pastries, compotes. Used in the production of liqueurs. It is also added to brines and marinades. Store cardamom in a well-sealed container, protected from light in a cool place.

Spice cake !! Fine! you can also throw a pinch of nutmeg, and add zest, you get an interesting taste.

Spice cake !! Fine! you can also throw a pinch of nutmeg, and add zest, you get an interesting taste.

I think nutmeg should not be mixed with cardamom. But if you like the nutmeg flavor better, you can use it instead of cardamom. Thank you)

and add the zest,

lemon zest (candied fruit) and cardamom go well.

[Newbie]

Newbie, agree

I love nutmeg, but I think if you add it just a little, then it shouldn't interrupt all the other additives.