Custard Easter cake sample of 1927

Step-by-step cooking

1. Step 1:

   

   Dissolve yeast in 30 ml of warm cream. Separate 2 full tablespoons of flour and brew it with the remaining cream, brought to a boil.

2. Step 2:

   

   Rub into a homogeneous mass, cool and mix with yeast. Leave the sourdough to come up to a two-fold increase in volume.

3. Step 3:

   

   Mix the rest of the flour with salt and cardamom. Beat the yolks with sugar and stir in vanilla and 80 g of soft butter.

4. Step 4:

   

   Mix the approaching sourdough with yolks, butter, flour

5. Step 5:

   

   And knead a homogeneous dough.

6. Step 6:

   

   Put in a warm place until doubling in volume.

7. Step 7:

   

   Put the dough on the table, greased with oil and divide into 5 parts. Round each one, leave for 15 minutes, and then roll out into tortillas.

9. Step 8:

   

   Lubricate the first one and put the raisins on top, the second one on it so that it comes in half. Also lubricate and put the raisins and so on all the others.

10. Step 9:

    

    Also grease and put the raisins on all the others.

11. Step 10:

    

    Roll the tortillas into a roll

12. Step 11:

    

    And cut across into two parts.

13. Step 12:

    

    Put it in the molds with the cut down and let it come up at least one and a half times.

14. Step 13:

    

    Brush with egg and bake at 170° for about 40 minutes.

15. Step 14:

    

    Decorate to your artistic taste.