Easter cake with lemon zest

Easter cake with lemon zest


500 g flour
150 g granulated sugar
250 g cream or milk,
6 yolks
40 g yeast
100 g butter,
vanilla sugar or vanillin,
grated zest of one lemon,
50 g of raisins
50 g almonds
grease to lubricate the mold,
icing sugar with vanilla,
a pinch of salt.

Glaze:
Beat 2 squirrels with 200 g of icing sugar until a thick, airy mass is obtained and add lemon juice to taste.

Sift flour through a sieve. Rinse raisins with warm water and dry. Scale the almonds, peel and chop. Prepare a dough of 100 g flour, cream and yeast, mashed with half sugar and leave it to ferment. Grind the yolks with the remaining sugar until airy, add the rest of the flour, dough, a pinch of salt, vanilla sugar or vanillin. Knead the dough until it easily falls behind the hands and walls of the bowl. Gradually add melted butter, raisins, lemon zest and prepared almonds. Put the dough in a greased and sprinkled with flour form (up to 1/3 of the volume) and leave it warm for fermentation. When the dough rises, the cake can be put in a heated oven and bake until cooked.

Sprinkle ready-made Easter cake with icing sugar and vanilla or pour over icing.