Festive Eastern European Sponge
ready in 3 h. 25 min.
- 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
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.