Easter-cake

In Polish tradition every year for Easter holiday we make cakes called “Babka” or “baba”. The most festive is the yeast Easter cake, made with many egg yolks, as soft as small bird feathers. As you may imagine it is not only time consuming, but very demanding. It may not get cold, you must knead it for a very long time and even though you have no warranty it will be perfect.

My easy Easter cake (babka) recipe is one you need to make you guests impressed. It has two big advantages, it is very easy ( you cannot spoil it) and the cake is soft and tasty. If you prepare a chocolate or lemon glaze, add some colorful sprinkle and your Easter sweet list may be taken as checked 🙂

Easter-cake4

Easy Easter cake ( babka)

Easter

Cake

5 eggs

200 grams of melted butter

200 grams of sugar ( 1 glass)

130 grams of white flour ( I used type 500, 1 glass)

80 grams of potato flour ( 1/2 glass)

1 tablespoon of vanilla sugar ( you may use vanilla extract instead but take only 1 teaspoon)

2 teaspoons of baking powder

Chocolate icing

100 grams of milk chocolate

1 tablespoon (20 grams) of butter

1 tablespoon (10 grams) of cream (30% of fat)

 

Using a handheld mixer or balloon whisk we cream eggs and sugar for a few minutes. I do it for about 5 minutes, until eggs and sugar change in white soft foam. Then we add flour with baking powder, melted butter, vanilla sugar. We must mix everything while we are adding ingredients, otherwise some lumps may appear.

A “babka” form must be covered with butter or oil, then we pour or cake into it bake it in the oven heated to 170-180°C for 35-45 minutes. To check if the cake is baked, after 35 minutes we must pierce in the middle of it a wooden shashlik stick. If the stick taken out is dry and clean the cake is baked, but is wet lumps of cake remains on the stick we should leave the case in the oven for another 5-10 minutes and check it with the stick once again.

When the cake is baked we take in out of the oven and after 10-51 minutes we try to take it out of the form.  We may try to use a knife to separate the cake from the form. Then we leave it on the wire cooling racks until it is cold.

Chocolate Icing

We melt in a pot chocolate, butter and cream. Mix it thoroughly and cover with it the cake. I added colorful sugar butterflies. You may use chocolate or sugar eggs if you have to make the cake more Easter.

Bon appetit!

* as a glass measurement I use tumbler with a capacity of 250 ml

Easter-cake1

(Visited 98 times, 1 visits today)