Mini Polish-Style Easter Cakes 

Mini Polish-Style Easter Cakes


Calories:0 kcal
Preparation:40 min
Ready in:145 min


For baking sheet

For the cakes
200 millilitersMilk
20 gramsfresh Yeast
50 gramsButter
50 gramsSugar
500 gramsPastry flour
Butter (for the pan)
Pastry flour (for the pan)
For the icing
200 gramsPowdered sugar
2 tablespoonsWhipping cream
2 tablespoonsrum
Edible flower (if desired)


1 For the cakes: Preheat the oven to 180°C (approximately 350°F). Butter the pans and sprinkle with flour.
2 Sift the flour into a bowl and make a well in the middle. Mix the yeast with 2 tablespoons warm milk until dissolved, then pour into well and gradually mix in flour to make a smooth dough. Cover and let rise for about 30 minutes. Add the eggs, butter, remaining warm milk and the sugar to the dough and beat until a slightly firm dough. Fit dough into cake pans and let rest for about 15 minutes. Bake for about 1 hour, or until a toothpick inserted in center comes out clean.
3 Allow cakes to cool and remove from the pans. 
4 For the icing: Beat the powdered sugar with cream and rum into a thick, glossy glaze. (Add a little more cream if needed.) Drizzle over the cake, garnish as desired with flowers, let icing dry and serve.


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