Easter cake is a traditional Ukrainian dish that formerly was cooked only for great holidays. Today this rich leavened bread is baked only for Easter, and from here derives its name.
Easter cake's distinctive feature is that it consists of many eggs and fats. The dough is rather heavy, and therefore, it should be kneaded for a long time. Kneading saturates it with oxygen and the dough becomes airy. It is also very important to make the Easter cake in warm draft-free room, for yeast dough may never rise at air current.
The Easter cake is traditionally made with raisins, each housewife, however, adds something personal to the recipe. For instance, some add walnuts or almonds, dried and candied fruits.
It may be served not only as a desert. During Easter this pastry replaces bread and, therefore, many eat it with second and first courses.
Light-coloured raisins 70 g