Punch cake "Scwarin"

Ingridients:

• yeast , 2 gr.
• sugar, 1 gr.
• milk, 0.5 glass
• egg yolks, 7 pieces
• powder sugar, 2 gr.
• flour, 5 dkg.
• egg white , 5 pieces

• butter, 35 dkg.
• raisins, 10 gr.
• water, 0.25 l.
• anise, 5 gr.
• coriander, 1 pinch
• lemon peel, 1 pinch
• sour cherry tincture, 5 gr.
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Art of preparing

Spread thoroughly with butter a fluted form in the shape of a thickand high bublik (Sayarin "), or cake form on the bottom and middleput a glass.Earn leaven yeast, sugar and warm milk, put to rise.Wash and dress raisins.Beat up.Rub adding butter, one egg and sugar, add the overgrown leaven,flour, salt, foam, make the dough.When all the components will merge to form the dough thoroughly, add the raisins.Lay out the dough to 1 / 2 high of the form, put under cover, to rise.When you fill out the form dough and put into a hot oven, bake (about 45 min.).After removing the cake from the oven leave in the form of completely cool. Carefully remove from the form, arrange on a plate and soaking punch.Prepare the punch: Sugar, pour hot water, add spices and boil, set aside, add the lemon peel and rum or liqueur cherry.Flush with hot punch from time to time dough soaking them thoroughly.Prior to the administration sprinkle with rum or tincture.Punch cake can be served cold with whipped cream, garnished with cherry jam is besieged, or as a hot dessert with whipped cream, served with raw sauce sorbet or mousse, apricot, raspberry or currant.