Festive Eastern European Sponge

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Festive Eastern European Sponge
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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)
Calorie189 kcal(9 %)
Protein3.62 g(4 %)
Fat6.13 g(5 %)
Carbohydrates29.12 g(19 %)
Sugar added10.3 g(41 %)
Roughage0.39 g(1 %)
Vitamin A51.54 mg(6,443 %)
Vitamin D0.2 μg(1 %)
Vitamin E0.41 mg(3 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.19 mg(17 %)
Niacin2.16 mg(18 %)
Vitamin B₆0.03 mg(2 %)
Folate58.94 μg(20 %)
Pantothenic acid0.3 mg(5 %)
Biotin1.02 μg(2 %)
Vitamin B₁₂0.14 μg(5 %)
Vitamin C0.47 mg(0 %)
Potassium62.34 mg(2 %)
Calcium23.69 mg(2 %)
Magnesium9.19 mg(3 %)
Iron1.02 mg(7 %)
Iodine6.68 μg(3 %)
Zinc0.37 mg(5 %)
Saturated fatty acids2.77 g
Cholesterol36.08 mg
Author of this recipe:

Ingredients

for
2
Fr the dough
2 tablespoons
3 tablespoons
2 tablespoons
2 teaspoons
¾ cup
lukewarm milk
3.333 cups
½ cup
½ cup
1
2
butter (to grease the cake tins)
2 tablespoons
To decorate
1 ¼ cups
2 tablespoons
cup
How healthy are the main ingredients?
raisinsugaregg

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.