Custard cakes with marmalade, marshmallows and dried apricots

The dough for this cake is prepared on a hot mixture of cream and milk. This cake is very tender and tasty. And unusual additives make it more original. Yes, icing can be bought or made at home.

Ingredients

• Milk 250 ml
• Sugar 300 g
• Fresh yeast 40 g
• Flour 900 g
• Cream with fat content of 10–20% 200 ml
• Butter 150 g
• Eggs 5 items
• Vanilla sugar 1 tbsp. the spoon
• Salt 1 teaspoon
• Vegetable oil 50 ml
• Marmalade 50 g
• Marshmallows 50 g
• Dried apricots 100 g
• Glaze taste
• Pastry topping taste

Cooking

1. Pour the milk into a saucepan and heat slightly.

2.Pour 50 ml of warm milk into a separate high cup or small bowl, add 1 tablespoon of sugar and mix.

3 ․Crush yeast into milk, stir and leave in a warm place for 15–20 minutes. The yeast mixture should foam and rise.

1. Bring the remaining milk in the pan to a boil, gradually pouring part of the sifted flour and continuously stirring the
   mass with a wooden spoon.

2. In a separate pan, heat the cream and pour into the brewed milk and flour mixture. Stir the mixture until smooth. Remove from heat.

6 ․Pour the yeast into the creamy mixture that has cooled down to body temperature and mix well. Put the resulting
mass in a warm place so that it rises.

7 ․Melt the butter and cool slightly.

1. Carefully separate the whites from the yolks. Mash yolks with granulated sugar and vanilla sugar.

2. Enter the yolks, crushed with sugar, into the dough, pour in the melted butter, add salt and mix.

3. Then beat the whites in a dense foam, put them into the dough and mix everything carefully.

4. Gradually add the sifted flour and knead a soft, elastic dough.

5. Lubricate the finished, well-kneaded dough with vegetable oil, put in a large bowl, cover with a towel or napkin and
   put in a warm place.

6. Dice marmalade and marshmallows. Wash dried apricots, dry and cut into cubes or thin strips.

7. Put all of this into a suitable dough and knead a little to distribute the ingredients evenly. Cover the dough with a
   napkin again and place it in a warm place.

8. Put the dough in a greased form and let it rise again. Fill each form in half, and preferably a third.

9. Bake Easter cakes for 40–70 minutes at a temperature of about 180 degrees. Check the readiness of Easter cakes with
   a wooden stick or a toothpick: it should remain dry.

17 ․Cover the cooled pastries with glaze and sprinkle.

Thanks