Wash and finely chop dried fruits, pour hot water and alcohol. Let it brew for 40 minutes (it is better to do this before making the dough leaven). Be sure to dry the brewed fruits on a towel or napkin before adding them to the dough.
To make dough leaven, dissolve sugar and yeast in milk at room temperature. Add it to the flour and mix a liquid dough leaven. Leave it to ferment for 30–40 minutes.
After that, add eggs, zest, vanilla, ricotta (or tvorog) to the dough leaven, pour all the flour, salt, and knead until smooth at the minimum speed of the mixer. Then increase the speed, and in 2–3 doses, introduce sugar and margarine, carefully kneading after each portion.
Knead to uniform texture for 10–12 minutes. Add sun-dried berries at the end. The dough will be quite sticky. Place it in a bowl greased with vegetable oil and remove to a warm place.
Knead the dough that has come up. Put in on a table greased with vegetable oil, divide it into parts and let it rest for 10–15 minutes. Make dough balls and put them in baking forms for 1/3 of form volume. Put a warm place for about 90 minutes, until the dough rises to the very edge of the form.
Preheat oven to 175–180°C and bake the Easter cakes for 30–35 minutes. Test the cake readiness with a wooden stick. If it is ready, the stick will stay dry.