Festive Cake

Dough preparation method: We start by softening the crumbled yeast in a small bowl, adding a little warm milk and three tablespoons of sugar. This will activate the yeast, helping the dough to rise. In another container, we scald the six tablespoons of flour with 200 ml of boiling milk, stirring continuously to prevent lumps from forming. Once the mixture has cooled enough to be touched by hand, we combine it with the activated yeast and mix well with a mixer or whisk until bubbles form, a sign that the dough is beginning to come to life. We sprinkle a little flour on the work surface, cover the bowl with a clean towel, and let the dough rise in a warm place.

In the meantime, we take care of the egg yolks. We rub the yolks with salt until they become lighter in color, then gradually add the remaining sugar and vanilla sugar, continuing to mix until we obtain a fluffy cream. When the dough has risen sufficiently, we pour it over the sifted flour in a basin, along with the baking powder. We add the rubbed yolks, 200 ml of warm milk, and the beaten egg whites from the eight egg whites. All the ingredients are kneaded vigorously for about an hour, gathering the dough from the edges to the center. Then, we begin to incorporate the oil, vanilla essence, grated lemon, and orange zest, gradually adding the melted margarine.

After finishing kneading, the dough gathers in the center of the basin and is covered with a clean towel, allowing it to rise for about three hours. During this time, we dedicate ourselves to preparing the creams.

Preparation of the first cream: The nuts are crushed into larger and smaller pieces, depending on everyone’s preference. After crushing them, we add the rum essence and let them absorb the flavors. Meanwhile, the egg whites are beaten with sugar and vanilla sugar, after which we add the milk, cocoa, and the previously prepared nuts. This cream is placed in the refrigerator to cool and intensify its flavors.

Preparation of the second cream: In another container, we mix 150 ml of milk with sugar, vanilla sugar, and pudding powder, mixing well to avoid lumps. Then, this mixture is poured into the rest of the warm milk and left on the heat, stirring continuously until it thickens and becomes a fine pudding. We let it cool, being ready for later use.

When the dough has risen, we grease our hands with margarine and take a piece of dough. We roll it out on the work surface to form a thin sheet, on which we add the first cream, also sprinkling raisins. We roll the sheet like a roll, then cut pieces of about 7 cm that are placed in a caramelized pot with sugar. The caramelization is done by melting 300 g of sugar in a pot, which is tilted to cover the walls with the obtained caramel.

Proceed similarly with the second cream, adding coconut and raisins, then cutting again into 7 cm pieces. We continue to fill the pot with the filled dough pieces, alternating between the two creams. A sheet of dough can be rolled out and filled with either of the creams, then placed in a greased loaf pan lined with flour.

With the remaining dough, we can make loaves of different sizes, filling them with the desired cream and sprinkling them with raisins or coconut. After all the loaves are formed, they are covered with towels and left to rise until doubled in volume. The loaves are baked in a preheated oven at a moderate heat until golden and pass the toothpick test. In the last moments of baking, they can be brushed with a mixture of egg yolks for a glossy appearance. Once done, they are allowed to cool slightly, then removed from the pan and brushed with a syrup made from water and sugar, prepared earlier. These loaves are a true delicacy, perfect for any occasion!

 Ingredients: Dough: 2.3 kg flour + flour for shaping the sweet bread 14 eggs (of which 6 egg whites remain for the walnut cream) 1 teaspoon salt fresh yeast the size of a walnut and a half 2 packets baking powder 500 g sugar zest from two lemons zest from two oranges 300 g margarine 400 ml milk 4 tablespoons oil 2 packets vanilla sugar 50 ml vanilla essence Ingredients for the glaze of the sweet bread: 2 eggs 200 ml water 100 g sugar Ingredients for the first cream: 600 g walnuts 6 egg whites 25 ml rum essence 8 tablespoons milk 8 tablespoons sugar 100 g raisins 2 packets vanilla sugar 1 teaspoon cocoa Ingredients for the second cream: 2 packets cocoa pudding powder 6 tablespoons sugar 400 ml milk 100 g coconut raisins 2 packets vanilla sugar

 Tags:  eggs milk flour oil sugar fruits margarine lemon oranges nut christmas and new year's recipes vegetarian recipes recipes for children sweet bread pasta recipes