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Festive Eastern European Sponge

Name: Festive Eastern European Sponge
Total time: 3 h 25 min
Yield: 2
Cuisine: European, Russian
Ingredients: 2 tablespoons raisin; 3 tablespoons Rum; 2 tablespoons Fresh yeast; 2 teaspoons 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 tablespoons milk; 1.25 cups powdered sugar; 2 tablespoons 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

Calories:

189

calories

Calories

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Nutritional values

1 cake contains
(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 %)

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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

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Ingredients

for

cakes 750 g each

Fr the dough: 2 tablespoons
raisin; 3 tablespoons
Rum; 2 tablespoons
Fresh 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

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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.

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Festive Eastern European Sponge

Nutritional values

Ingredients

Preparation steps

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