Festive Eastern European Sponge

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Festive Eastern European Sponge
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Health Score:
Health Score
5,2 / 10
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:
How healthy are the main ingredients?
raisinmilkeggmilk

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

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.