The recipe of the Easter cake for Putin was developed in 2009 and since then bakers from the department have used the same, already well-established recipe.
"It's a traditional recipe we use every year. The only thing that changed is the decoration of the Easter cake, this year the cakes will be decorated with confectionary toppings," Denis Mitrokhin, the chef of the Kremlevskiy food production facility, told journalists.
To bake the presidential Easter cake, one needs to follow a very strict recipe:
- 437.5 g wheat flour
- 132 g butter
- 13.4 g dry yeast
- 8 g vanilla
- 134 g raisins (soaked in brandy)
- 178 g sugar
- 10 g salt
- 60 g candied fruit
- 9 ml cognac
- 44.5 ml 3.2% fat milk
When all of this is ready, it. Knead the dough and add the melted butter, soaked candied fruits and raisins. The finished dough should be left in a warm place for 2 — 2.5 hours and it should increase in size by 2.5 times.
If all the ingredients are right and the recipe is followed correctly, in the end one should have 1 kg of Easter cake. If that's too much for a stomach to handle, the cake can always be cut into several smaller pieces.
