Festive Eastern European Sponge Cake

Name: Festive Eastern European Sponge Cake
Total time: 40 min
Yield: 8
Cuisine: Eastern European
Ingredients: 2 tablespoons raisins; 3 tablespoons rum; 2 tablespoons fresh yeast; 2 teaspoons dried yeast; ¾ cup lukewarm milk; 3⅓ cups all-purpose flour; ½ cup sugar; ½ cup butter; 1 egg; 2 egg yolks; butter for greasing; 2 tablespoons milk; 1¼ cups powdered sugar; 2 tablespoons lemon juice; ⅔ cup marzipan; food coloring

Recipe GLPR9229ee5cc9b1e5

Eastern European

Dessert

40 min

379 cal

Servings: 8

Oven

A light and airy sponge cake with plump raisins soaked in rum, enriched with butter and eggs, and finished with a delicate lemon-marzipan glaze. This traditional Eastern European celebration cake features a tender crumb and festive decoration, perfect for special occasions.

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Ingredients

2 tablespoons raisins

3 tablespoons rum

2 tablespoons fresh yeast

2 teaspoons dried yeast

¾ cup lukewarm milk

3⅓ cups all-purpose flour

½ cup sugar

½ cup butter

1 egg

2 egg yolks

butter for greasing

2 tablespoons milk

1¼ cups powdered sugar

2 tablespoons lemon juice

⅔ cup marzipan

food coloring

Directions

Soak the raisins in the rum for 15 minutes to plump and infuse them with flavor.
In a small bowl, activate both the fresh yeast and dried yeast with the lukewarm milk, stirring gently until the yeast dissolves and blooms for about 5 minutes.
In a large mixing bowl, combine the flour, sugar, butter, the whole egg, and the two egg yolks. Mix until all ingredients are incorporated.
Pour the bloomed yeast mixture into the flour mixture and stir until a smooth, elastic dough forms. The dough should be slightly soft and tacky.
Fold the rum-soaked raisins gently into the dough, distributing them evenly throughout.
Grease cake tins with butter and divide the dough evenly among them. Allow the dough to rise in a warm place for about 15–20 minutes until slightly puffy.
Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
Remove the cakes from the oven and allow them to cool in the tins for a few minutes, then turn out onto a wire rack to cool completely.
Whisk together the powdered sugar, lemon juice, and milk to create a smooth glaze. Add a few drops of food coloring if desired for a festive appearance.
Crumble or grate the marzipan finely and mix it into the glaze until well combined, or use it as a decorative topping.
Pour or spread the glaze over the cooled cakes, allowing it to drip down the sides. Serve immediately or store in an airtight container.

Comments

Grocery List Plus Editorial Staff3.75

This cake requires fresh yeast, which narrows your options to Harris Teeter or Kroger's specialty bakery counter—a special stop for most weeknight bakers. The 40-minute stated time is optimistic; actual hands-on work including blooming yeast, mixing, baking, and decorating with marzipan and frosting runs closer to 90 minutes, and the cake needs cooling time before frosting. Marzipan and food coloring are available at most chains but less common than standard baking staples, so budget an extra search at Walmart or Harris Teeter if you don't stock them. The economics work out to roughly $2.50–3.00 per serving depending on butter and egg prices, making it reasonable for a special dessert rather than everyday baking, and leftovers reheat well if wrapped.