Easter cake with cranberries and nuts

I came across an interesting recipe for Easter cake with cranberries and nuts in cream, with a beautiful pink glaze, and I decided to try it. This cake is very lush, loose, large-pored. Slightly sweet, obviously not for those with a sweet tooth. But it will definitely appeal to all lovers of aromatic bread, it looks like it most of all, and is very good warm, with butter and honey, for breakfast on Easter and after Easter.

General \ asset cooking time: 4 hours \ 1 hour 30 minutes
Servings Per Container: 8 Servings
Caloric value (100g): 302 kcal
Cost: very economical

How to cook cranberry cake

Dried cranberries - 100 g
Walnuts - 50 g
Flour - 500 g
Chicken egg - 3 pcs.
Sugar - 100 g
Powdered sugar - 100 g
Cherries - 20 g or cranberries, for juice
Yeast - 2 tsp dry
Yeast - 20 g fresh
Butter - 100 g
Cream - 200 ml
Cognac - 30 g

Preparation:

Pour a little, 50 milliliters, warm water into a bowl and dissolve yeast in it: just pour dry yeast, and stir fresh ones with a spoon until smooth. We leave for 20 minutes.
Cream, here we need not very fatty - 20%, slightly heat. Melt the butter and pour it into the cream. Pour sugar here and mix the mass until it dissolves.
Pour the mixture into the yeast, add two eggs and one yolk and mix.
Sift flour into the liquid mixture in portions, you may need it less or more, depending on the consistency of the dough. The dough should not be sticky, but not steep and soft. Knead the dough thoroughly, at least five to seven minutes. We put it in a warm place without drafts for 2 hours. I melt the dough in a slow cooker on the yogurt setting. In the process of proving, knead the dough twice.
Chop the walnuts small, fill the cranberries with cognac, heat in the microwave for 30 seconds and leave until the dough rises. Strain the cranberries, dry them and put them in the dough together with the nuts. Knead and leave for another thirty minutes.
Lubricate the cake molds, put a circle of parchment on the bottom. We fill the molds 2/3 with dough and leave for 20 minutes to rise. We heat the oven to 180 degrees and bake the cakes for 40-50 minutes large, or 30 minutes medium, completely cool in the mold.
For pink glaze, beat one egg white with a drop of cranberry or cherry juice and powdered sugar, decorate the cooled cakes.

Easter cakes are different, and it seems to me that it is worth experimenting and baking something new every year in order to find exactly the one "your" taste, texture and aroma.