EASTER CAKE WITH CHOCOLATE

The day before making the cake, mix the dough and 3 ingredients. Combine to form a ball. Leave under plastic wrap in a bowl for 3 hours at room temperature. Then transfer to the refrigerator overnight. Take it out of the refrigerator 2 hours before making the cake.

FIRST STEP OF DOUGH PREP:

75 g water at room temperature
4 g fresh yeast
100 g wheat flour

DOUGH (COOKED THE DAY BEFORE)

• 350 g strong flour
• 95 g sugar
• 7 g salt
• 120 g yolk
• 125 g milk
• 150 g butter at room temperature
• 20 g fresh yeast

ADDITIONALLY:

• 120 g small dark chocolate callets 54%
• 40 g dark rum
• 180 g candied orange fruits

PREP:

Candied fruits and chocolate soaked the day before

Place the dough and flour in the mixer bowl.

Dissolve yeast in milk and pour into flour, starting kneading at 1-2 speeds. Use a hook attachment.

After the milk, add the yolks. After the dough is collected, will lag behind the walls, add salt and then sugar in portions.

When the dough has formed into a ball, it has become smooth – add butter in portions.

It is important not to overheat the dough above 25C during kneading. After adding the oil, knead the dough until smooth and elastic.

At the very end, add candied fruits and chocolate in portions at the lowest speed.

Transfer the finished dough to a bowl greased with vegetable oil, cover with foil and leave at room temperature for 3 hours, kneading every hour.

Divide the dough into portions, round, let rest for 10 minutes under plastic wrap.

Then form and put into forms. Cover the forms with plastic wrap. Let the dough stand for 2-2.5 hours at 27-28C.

Cover with icing immediately before baking and bake for about 30 minutes at 180C. Check readiness with a skewer.

GLAZE:

• 65 g almonds or almond flour
• 45 g protein
• 10 g vegetable oil
• 125 g icing sugar
• 10 g wheat flour

GLAZE PREP:

mix all the ingredients until a paste, transfer to a pastry bag and transfer to a spaced dough.