Mini Polish-Style Easter Cakes
Ingredients
- 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)
Preparation steps
For the cakes: Preheat the oven to 180°C (approximately 350°F). Butter the pans and sprinkle with flour.
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.
Allow cakes to cool and remove from the pans.
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.
