Easter cake according to the recipe of Hector Jimenez-Bravo

Easter cake with orange juice and raisins from the Ukrainian chef of Colombian origin, restaurateur and judge of MasterChef. Professionals 4 on STB, Hector Jimenez-Bravo shared. Easter cake recipe on social media! 

“Easter is almost upon us, so it’s time to decide what kind of Easter cakes to make this year,” the chef says.

Easter cake with orange juice and raisins: Ingredients:

• Flour – 600 grams;
• Eggs (yolks) – 3 pcs;
• Milk – 300 ml;
• Butter – 180 grams;
• Sugar – 180 grams;
• Dry yeast – 8 grams (or 24 grams of live yeast);
• Salt – 1/2 tsp;
• Dried fruits (raisins) – 150 grams;
• Orange (zest) – 1 pc;
• Vanilla sugar – 1 tsp;
• Orange juice – 120 ml;
• Strong alcohol (brandy, rum, whiskey) – 50 grams.

 Merengue:

• Eggs (whites) – 100 grams;
• Powdered sugar – 100 grams;
• Sugar – 100 grams.

Method of cooking:

“I saved the proteins left over from the dough. Prepare the meringue as follows:

• Proteins + sugar, put in a water bath;
• Stir the mixture until the powder dissolves;
• Beat the meringue on a slow speed with a mixer, gradually increasing it and adding powder.

1. Pour the dried fruit with orange juice, add strong alcohol and put on the fire, boil and cook.
2. Prepare the dough. Pour the yeast and sugar into the warm milk, stir and place in a warm place for 7-10 minutes until a thick yeast cap forms.
3. In a separate bowl, beat the egg yolks with the salt, sugar and vanilla sugar until fluffy and light. Add softened butter and orange zest, beat well.
4. Add the risen dough to the mass and mix.
5. Next, add the sifted flour in parts, knead with a spatula, and the dough turns out like thick sour cream. Cover and place in a warm place for 40-60 minutes until doubled in size.
6. Add the dried fruit, stir, cover with foil and leave it warm for another 30-40 minutes.
7. Grease the baking molds with vegetable oil. Put the finished dough into molds (fill the mold with 1/3 of the dough) and leave it warm to rise for 1 hour.
8. Bake the cakes in a preheated oven to 170 degrees for 15 minutes, then reduce the temperature to 160 and bake for another 15 minutes. After 20 minutes, you can cover the cakes with foil to prevent the top from burning. Check readiness with a dry toothpick.

Hector Jimenez-Bravo

Hector Jimenez-Bravo

P.S. “I made a classic ‘ascetic’ Easter cake with raisins, but you can add other dried fruits and candied fruits. These ingredients are designed for 3 9×9 cm Easter cakes and one 12.5×9 cm Easter cake,” said Ector.

 

 

 

 

 

 

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Publication by Hector Jimenez-Bravo (@hectorjimenezbravo)

Watch the premiere episodes of MasterChef. Professionals” -4 on STB every Saturday at 19:00!

Author: Daria Skotchenko

Photo: press service