Festive Eastern European Sponge
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 25 min.
Ready in
Calories:
189
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 189 kcal | (9 %) | ||
| Protein | 3.62 g | (4 %) | ||
| Fat | 6.13 g | (5 %) | ||
| Carbohydrates | 29.12 g | (19 %) | ||
| Sugar added | 10.3 g | (41 %) | ||
| Roughage | 0.39 g | (1 %) |
more nutritional values
| Vitamin A | 51.54 mg | (6,443 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.41 mg | (3 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 2.16 mg | (18 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 58.94 μg | (20 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.02 μg | (2 %) | ||
| Vitamin B₁₂ | 0.14 μg | (5 %) | ||
| Vitamin C | 0.47 mg | (0 %) | ||
| Potassium | 62.34 mg | (2 %) | ||
| Calcium | 23.69 mg | (2 %) | ||
| Magnesium | 9.19 mg | (3 %) | ||
| Iron | 1.02 mg | (7 %) | ||
| Iodine | 6.68 μg | (3 %) | ||
| Zinc | 0.37 mg | (5 %) | ||
| Saturated fatty acids | 2.77 g | |||
| Cholesterol | 36.08 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Fr the dough
- 2 tablespoons raisins
- 3 tablespoons Rum
- 2 tablespoons Yeast
- 2 teaspoons Dried yeast
- ¾ cup lukewarm milk
- 3.333 cups all-purpose flour
- ½ cup sugar
- ½ cup butter
- 1 egg
- 2 egg yolks
- butter (to grease the cake tins)
- 2 tablespoons milk
- To decorate
- 1 ¼ cups powdered sugar
- 2 tablespoons lemon juice
- ⅔ cup Marzipan
- Food coloring
Preparation steps
1.
Soften the raisins in the rum.
2.
Dissolve the yeast in the milk. Mix together the flour, sugar and a pinch of salt. Create a well in the middle and pour the yeast mixture into the well. Dust with a little flour then cover and leave to rise in a warm place for around 15 min.
3.
Stir in the butter, egg, one egg yolk, raisins and the rum and knead into a smooth dough. Cover and leave to rise for a further 60 min.
4.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease two high cake tins.
5.
Split the dough in half and place each piece in one of the cake tins. Leave to rise for a further 30 min. Mix together 2 tbsp milk and the remaining egg yolk and brush on top of the cakes. bake for 1 hour.
6.
Mix together the icing sugar and the lemon juice. Knead together the marzipan and 2 tbsp icing sugar and dye different colours. Shape into flowers, leaves and a cross.
7.
Remove the cakes from the oven, leave to cool, carefully remove from the tins and leave to cool completely on a wire rack. Spread the icing sugar on top and decorate with the marzipan flowers and the cross. Leave to dry and serve.
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