Good afternoon! Today we will prepare an ordinary Russian Easter Cake, a classic recipe. See recipe below the video! Take 0.26 gallon of milk and 1/2 cup of sugar. Stir it and put on fire. Don’t keep it on fire until it boils! The milk should be warm. Just warm. Not hot! Take 100 gr. of ordinary fresh yeast (for dry yeast see my English printed recipe). Little by little we add milk into the fresh yeast until the yeast get dissolved. Be sure to use only wooden or silicone spoon. Pour everything into the milk. Add the flour. Knead the dough. The dough should be a little thicker than a dough for pancake. (Campare the consistance of my kneadded dough with yours). It should be warm. This sour dough should stand for half an hour to raise up. I take a large pot, for mixing the whole amount. It should not be cold – I put it for 30 seconds on a hot surface to get it warm. Now I am putting all my sour dough into the warm pot. Cover with a transparent cover or a towel and leave in a quiet location. It should get increased twice in amount. If the dough is ready within 15 minutes – I usually mix it and leave in peace for another 15 minutes. But your yeast may work differently. In my case 15 minutes is enough. Iam mixing it with a wooden spoon. See? The sour yeast immediatly diminished in size? Now I am going to leave it in peace for another 15 minutes. Take 5 eggs and whip them thoroughly untli you get a good thick foam. Now take 4 cups of sugar and add it little by little, stirring it up to make the suger get dissolved at its maximum. Pour the melted room temperature margarine into the suger and eggs mass . Mix it until it get smooth. Add sour cream (15-20% of fat). Mix it well. It is the 2nd time the sour dough has risen up. We add our eggs, suger, margarine mass into the sour dough. Stir it up gently in one direction. Add raisins, nuts, candied fruit as much as you wish. I put raisins in a boiled water and keep it there for 2 hours. You may even let raisins stay in boiled water overnight. If you don’t want to do it – Don’t do it, but wash your raisins anyway. Remember: too much nuts will make your dough to diminish in size. Stir it up gently. Add flour Keep stirring in one direction. until it gets smooth. (Compare the consistence). Take 2-3 tablespoons of olive or sunflower oil. Mix well with a spoon or your hands. Cover with a lid and leave alone for 5 minutes. Divide the dough into 2 halves. Put the 2d halt into the similar pot and set them aside. Now, wait for 15-30 minutes until the dough rises up. Cooking molds.They may be any size, any shape. Take a regular baking paper and cut it accordingly to your mould. It should be 5 mm. over the edge of the mould. Then, cut a square botton. Now follow my moves with the baking paper. The dough has risen. Stir it well. Fill half of your mould with the dough If you want your Easter Cake to have a top like a mushroom – put, a little more than half of the mold. Preheat oven to 392 F. Reduce the temperature to 284-320 F. Put moulds into the oven and bake for 40-45 minutes. Baking Option #1: put the dough into the mould. Leave moulds in a warm place and wait until the dough rise up to the top. Then put in the oven. Baking Option #2: I do not wait till the dough has risen up. I put moulds with the dough into the oven right away. I did not notice much difference in final results. Monitor that the top and the bottom does not get burnt. Recipe shaving brushes look at the video! Now the topping. We’ll need an eggwhite. Take 3 eggs, I separate the whites from the yolks, whip the whites until we get a thich foam. Add 200 g. of sugger in small portions (200 g) and mix until it dissolves. This time I have achieved a thickness of my whites and I still have some suger. So your main task is to get an adequite thickness of your eggwhite. This time I’ve been mixing the whites for 10 minutes. The minor rest of the sugar will eventually melt in the eggwhite by itself. Put the topping on a cold Easter Cake. Decorate the tops of your Cakes with some powdering. This is the final result. 7-8 pcs of the Easter Cake out of the norm I have recommended. Do not remove the paper. Let your cake remain in the paper until it’s time to eat the cake. Bon Appetit! Happy Easter! Thanks for being with me today! Thanks for subscribing to my channel. Put your Likes if you really like it. Bye, bye!