Festive Eastern European Sponge

Name: Festive Eastern European Sponge
Total time: 3 h 25 min
Yield: 2
Cuisine: European, Russian
Ingredients: 2 Tbsps raisins; 3 Tbsps Rum; 2 Tbsps Yeast; 2 tsps Dried yeast; 0.75 cup lukewarm milk; 3.333 cups all-purpose flour; 0.5 cup sugar; 0.5 cup butter; 1 egg; 2 egg yolks; butter (to grease the cake tins); 2 Tbsps milk; 1.25 cups powdered sugar; 2 Tbsps lemon juice; 0.667 cup Marzipan; Food coloring

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Difficulty:

moderate

Difficulty

Preparation:

40 min.

Preparation

ready in 3 h. 25 min.

Ready in

Ingredients

for

cakes 750 g each

Fr the dough: 2 Tbsps raisins; 3 Tbsps Rum; 2 Tbsps Yeast; 2 tsps 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 Tbsps milk

To decorate: 1 ¼ cups powdered sugar; 2 Tbsps lemon juice; ⅔ cup Marzipan; Food coloring

How healthy are the main ingredients?

sugar raisins egg

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Preparation steps

Soften the raisins in the rum.

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.

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.

Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease two high cake tins.

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.

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.

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.