Traditional tea cake

Directions

1. Flour, caramelize, spices, salt, and butter, then mix to form a dough. ⏱ ≈ 10 min
2. Next, combine the cream, the yeast mixture, the egg yolks, and the rosewater, then gradually incorporate this mixture into the remaining dough while continuing to knead. ≈ 10 min
3. Alternatively, you can add all the ingredients to the salad bowl at once, then mix thoroughly until you have a thick, smooth mixture without any lumps. ≈ 4 min
4. Cover with a damp cloth and allow to dry in a warm place. ≈ 3 min
5. The resting time depends on the type of yeast used: it can range from a few hours (for fresh yeast) to several hours (for beer yeast). ⏱ ≈ 20 min
6. Meanwhile, finely chop the Kalamata olives and the grapes. ≈ 8 min
7. Add these ingredients to the mixture once the dough has risen sufficiently, then let it rise for an additional hour. ≈ 3 min
8. Preheat the oven. ⏱ ≈ 10 min
9. Check the temperature using an oven thermometer, as higher temperatures could cause the almonds and grapes to burn. ⏱ ≈ 35 min
10. Spread the dough evenly on a griddle covered with parchment paper. ≈ 3 min
11. Place this item in the center of the oven. ⏱ ≈ 35 min
12. Fry the pastries until they are golden brown. ⏱ ≈ 8 min
13. This typically takes between two and three hours, depending on the oven and the thickness of the dough. ⏱ ≈ 35 min
14. Place the cake on a large cutting board or work surface, then cut it into smaller portions or finely dice. ≈ 8 min
15. Then, let them cool on a muffin tin. ⏱ ≈ 20 min
16. Prepare the glaze: whisk together the egg whites with rose water, and, if desired, a few drops of food coloring (in which case, you will need to use more powdered sugar). ≈ 4 min
17. Continuously stir until all the caramel is completely dissolved and the color, if present, is evenly distributed. ≈ 4 min
18. Cover the cookies with a thin layer of icing. ≈ 3 min
19. Allow to dry briefly, then, if necessary, apply another layer. ≈ 3 min
20. If the glaze has hardened on the surface of your bowl, gently stir it again. ≈ 4 min
21. It is better to prepare small amounts of icing several times rather than making a large batch, which would result in a significant amount of leftover icing. ≈ 3 min