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easter cake

Curtir receita


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Tempo de preparo

2 hour(s)


5 servings


  • Flour | 1.4 kg
  • Egg | 6 unit(s)
  • Bread Yeast | 42 g
  • Milk | 250 ml
  • Sugar | 300 g
  • Butter | 80 g
  • Pinch salt | 1 unit(s)
  • Lemon Peel | 1 unit(s)
  • Rum | 150 ml
  • Raisins | 80 g
  • Chocolate | 100 g
  • Gem | 2 unit(s)
  • Almonds |  to taste


  1. Pour the warmed milk into a bowl.
  2. Add 1 spoon of sugar, bread yeast and 200 g of flour. Mix well, cover and leave for 20 minutes to activate the bread yeast.
  3. Then stir and cover again and leave for another 20 minutes and so on again.
  4. After the yeast in the bread is activated 3 times, we add the eggs, sugar, salt, lemon peel, rum with which we soaked the raisins and 400 grams of flour. Cover and leave for 20 minutes.
  5. Then add the remaining flour and knead a soft medium dough.
  6. Then add a little less butter to the dough, continuing to knead. Let the dough rest for 10 minutes.
  7. We divide it into two parts and from each part we weave the Easter cake. Beat two yolks and spread. Then sprinkle with sugar and place the almonds.
  8. Bake for 45 minutes

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