Mini Polish-Style Easter Cakes

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Mini Polish-Style Easter Cakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 25 min.
Ready in

Ingredients

for
1
For the cakes
200 milliliters milk
20 grams fresh Yeast
2 eggs
50 grams butter
50 grams sugar
500 grams Pastry flour
butter (for the pan)
Pastry flour (for the pan)
For the icing
200 grams powdered sugar
2 tablespoons Whipped cream
2 tablespoons Rum
Edible flowers (if desired)
How healthy are the main ingredients?
sugarWhipped creamegg

Preparation steps

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.