At the pre-Easter fair I tried an unusual, very tasty Easter cake made with sour cream. The dough is soft, fluffy, moist, quite dense (does not tear with feathers), somehow reminds me of baba - so juicy and tasty that you will lick your fingers. I searched for a long time for a recipe among many similar ones, but one of them all turned out to be exactly what I needed. It’s impossible to forget the taste - this is the most delicious Easter cake made with sour cream! I want to complement your Easter holiday menu and offer to prepare this special Easter cake. There is nothing complicated or abstruse in the recipe: just a few moments - and you can surprise your loved ones with Easter cake made with sour cream.

Ingredients:

• flour - 350 grams;
• dry yeast - 5 grams;
• milk - 100 grams;
• eggs - 2 pieces;
• salt - 1/4 teaspoon;
• sugar - 120-150 grams;
• fat sour cream (30%) - 75 grams;
• butter - 75 grams;
• raisins - 50-60 grams;
• candied fruits - 20-30 grams;
• vanilla essence - 1-2 drops (to replace vanillin or other confectionery perfumes);
• yolk for greasing - 1 piece

The most delicious Easter cake made with sour cream. Step by step recipe

1. Prepare the dough: take approximately 75-80 grams of sifted flour, add dry yeast to it and mix everything.
2. The quality of a delicious Easter cake depends very much on the yeast. And this is important! Therefore, when choosing them, be sure to pay attention to the production date and shelf life (the yeast must be fresh). They must also be active and lift dough well. Therefore, my advice to you: before baking Easter cakes, test this yeast on any other baked goods (pies, donuts, etc.).
3. Heat the milk to 35-40 degrees and pour it into the dry mixture in small portions, stir until smooth. The dough will become like thick semolina porridge and will stick to the spoon.
4. Cover with cling film and make several punctures in it. This is so that the dough can breathe and does not steam. Cling film can be replaced with a linen towel.
5. Place in a warm place for 1.5-2 hours. To do this, I use a large bowl of warm water in which I place the container with the dough. Just don’t pour too hot water - it should be warm (comfortable for your hand), this will be enough. During proofing, your dough will increase 2-3 times and may even begin to sag - this is a sign that the dough is ready.
6. In a separate container, beat eggs with salt and sugar until light, slightly viscous foam. Please note: we do not add salt to the dough - it inhibits yeast fermentation.
7. Add the full-fat sour cream to the egg mixture and beat for about 1 minute until everything is well mixed. This is how the baking for yeast dough is whipped to maximize its saturation with oxygen. Oxygen is the key to good yeast fermentation and, as a result, Easter cakes will become even more fluffy and tender (tested personally).
8. Separately, beat the softened butter.
9. Pour the egg mixture into the prepared dough, stir with a spoon until the structure is homogeneous and gradually add the remaining sifted flour. Knead a very soft, viscous dough. If you think it is too thick or thin, adjust by adding a little milk or flour. This is possible - and this is normal: after all, everyone’s flour is different.
10. Knead the dough until it begins to come together into one homogeneous lump and gradually pulls away from your hands. Then add the whipped butter in small portions - you will notice that it has again become liquid. That's how it should be. Continue kneading until the dough begins to easily come off your hands. If you have a dough mixing machine, you can easily achieve the desired result using the hook attachment. You can also knead with your hands on a clean, dry surface using the French technology: you pick up the dough, stretch it out as much as possible, fold it, turn it over, and so on. You can also knead it in a bowl, beating the dough from bottom to top so that it is enriched with oxygen as much as possible.
11. Place the finished dough in a bowl lightly greased with vegetable oil, round it (gather the edges at the top in the center and turn it over - you will get a beautiful smooth cap).
12. Cover the dough with a linen towel, cling film or a tight lid, leave to rise in a warm place for 2-3 hours.
13. We wash the raisins under running water. If it is too dry, then pour boiling water for 20-30 minutes, and then dry on a towel. If necessary, cut into small pieces.
14. After the dough has risen, knead it well (grease your hands with vegetable oil), add raisins, candied fruits, and vanilla essence. Mix everything until the dried fruits are evenly distributed.
15. Grease baking pans with butter. I used 2 1 liter molds.
16. We grease our hands with vegetable oil, take the separated part of the dough, tuck the edges under the bottom so that a beautiful, smooth cap is formed on top, and place it in the mold. The dough should fill it no more than halfway, and ideally ⅓.
17. Let the forms with the dough rise for another 1.5-2 hours. Afterwards, carefully coat the top with beaten yolk so that the dough does not fall: it is very tender. Alternatively, we could have separated some of the beaten egg at the stage when we beat them for the dough. But I prefer a beautiful, shiny top: so I use the yolk separately.
18. Bake in a preheated oven at 180-190 degrees. If your Easter cake weighs 500 grams, then 40-45 minutes will be enough; for a cake weighing 1 kilogram it will take about an hour.
19. Place the hot, ready-made Easter cakes with sour cream on a pillow covered with a linen towel, and turn them periodically so that the soft sides do not get crushed.
20. Cooled Easter cakes can be greased with a very tasty, delicate sugar glaze, the recipe for which you can find on our website “I Love to Cook”, and decorated as desired.

Easter cakes with sour cream turn out amazing. The dough is very soft, delicate, sweet and juicy - a real Easter cake! Each piece eaten brings a lot of pleasure and pride for the fact that such delicious pastries were prepared with your own hands. If you have not yet decided which Easter cake recipe to include in your Easter holiday menu, then I advise you to cook it with sour cream. Believe me: everyone will appreciate it!

Even if you have your own proven recipe for the main holiday delicacy - Easter cake, try something new! The recipe for Easter cake with yolks attracted me precisely because of the yolks =) Our family simply loves marshmallows and meringues, so the freezer is full of yolks, which are always left over from other recipes. I usually put the yolks in an airtight container or in a special freezer bag and put them in the freezer “until better times.” In the recipe for this Easter cake, you can use as many as 6 yolks and still get delicious baked goods! So I decided to definitely try it! But even if you don’t have “free” yolks, be sure to try making this cake, it’s simply wonderful!

The structure of the Easter cake is delicate and looser than the traditional one, but at the same time it is truly “Kulich”. The crumb is aromatic, juicy and slightly moist. What else I liked about cooking: you can knead the dough simply with a spoon without getting your hands dirty.

Ingredients for the dough:

• Premium flour - 750 g + a little for breading dried fruits
• Dry yeast - 17 g (you can replace it with 50 g fresh)
• Milk - 300 ml.
• Egg yolks - 6 pcs. + 1 yolk for greasing Easter cakes
• Granulated sugar - 250 g + 1 tbsp. l. for preparing dough
• Salt - 3/4 tsp.
• Butter - 150 g
• Vegetable oil (I used sunflower) - 2 tbsp. l.
• Sour cream - 250 g (I take 15-20% fat content)
• Raisins – 150 g
• Candied fruits (you can use any dried fruits) - 150 g
• Rum (cognac or any other aromatic alcohol) - 60 ml
• Vanilla extract - 2 tsp. (can be replaced with vanilla sugar)

For protein cream:

• Egg whites - 4 pcs.
• Granulated sugar - 250 g
• Vanilla extract - 1/2 tsp.
• Lemon juice - 1 tsp.

For the white glaze:

• White of one egg
• Powdered sugar - 250 g
• Lemon juice - 1 tbsp. l.

How to cook Easter cake with yolks and sour cream (step-by-step recipe with photos):

First, sift the flour (about 750 g) through a fine sieve several times. I get by with 2-3 siftings. The flour is saturated with air, which will guarantee an airy crumb for the Easter cakes.

For the dough, we need 150 g of butter at room temperature, so we take it out in advance to warm it up. To speed up the process, you can cut the butter into cubes with an area of ​​1 square cm, so it will quickly reach the desired temperature.

All dried fruits that we will use (150 g) are washed and filled with hot water for 15 minutes.

Never pour boiling water over it! The raisins will soften and turn into porridge. Very warm, but not hot water (about 40-50 °C) is enough.

Cut candied fruits (150 g) into small cubes if they are large.

In a small bowl, mix 150 g of candied fruits and pure raisins, pour in strong alcohol (4 tablespoons) and leave to infuse at room temperature.

How to make dough for Easter cake

In a separate bowl (it’s better to take a deep one), mix warm milk (300 ml), 50 g of yeast and 1 tbsp. l. granulated sugar, mix. Leave at room temperature for 10 minutes.

Attention! If you decide to use dry yeast, take 17 g.

In a sweet environment, yeast activates faster, so it is important not to forget to add sugar to the dough. Choose the freshest yeast for making Easter cake: if it is raw, it should break well and not have an unpleasant odor. If you use dry yeast, be sure to check the expiration date and do not use yeast from previously opened packages.

As far as yeast maker goes, my favorites are:

Pressed yeast Lux Extra is sold in chain stores, including Magnit, Auchan, and Lenta. I like that they come in a small gram (100 grams), although it would be more convenient, of course, if the packaging were even smaller. Lux Extra yeast has never let me down, all baking is easy. I usually separate the amount of yeast I need (for example, in this recipe we need half the package), and immediately put the other half in the freezer and store it until needed again.

Of the dry yeasts, I like “Saf-moment” the most.

This is instant yeast in small packets that is sold in the baking section. I like yeast because it is fast-acting, it begins its work when mixed with liquids (that is, it does not need to be mixed with flour, like instant yeast), this method is more to my liking. The companies I have tested also include dry yeast from Pakmaya and Dr. Oetker, there were no problems with them.

So, after 10-15 minutes, the contents in the bowl will greatly increase in size. This suggests that we can continue the process further. If for some reason the yeast solution does not rise, then take all the ingredients for preparing the dough again and start all over again. There can only be two reasons for failure: initially the yeast was of poor quality or old, or you used milk that was too hot, which ruined the yeast.

The temperature of the milk should not exceed 40 C; if it is higher, the yeast will die!

Sift flour (250 g) into the yeast solution and mix well with a whisk until completely homogeneous.

The dough is ready! Cover it with cling film (or a cotton towel) to prevent it from getting too windy and put it in a warm place without drafts.

The dough matures within 30-60 minutes. First it doubles, and then, having risen very strongly, it falls. It is very important to wait for this moment, when the dough begins to wrinkle and fall off, which means it is ripe, we can continue the process further.

Kneading the dough for Easter cakes

Place egg yolks (6 pcs.) in a deep bowl, add granulated sugar (250 g), 3/4 tsp. salt and grind this mixture using a whisk, mixer and blender until it turns white and increases in volume.

Pour the rum (or other strong aromatic alcohol) in which the dried fruits are infused into the beaten yolks and beat thoroughly again.

Add the yolk mixture, well beaten with sugar, to the ripe dough, mix until smooth.

Now add vanilla extract (2 tsp) to the dough and mix again. The extract can be replaced with vanilla sugar (in this case, add 1 sachet - 10 g). Lately, I often use sugar with natural vanilla, it tastes much better than regular vanilla sugar:

This sugar is my favorite (on the list after vanilla extract, of course, nothing compares to it in aroma).

The next step is adding oils to the dough. We will need 150 g of butter, which by this time has already become soft and 2 tbsp. l. (30 ml) vegetable oil. Add them one by one, stirring each time until smooth.

Thanks to vegetable oil (I use regular refined sunflower oil), the Easter cakes turn out tender, and do not go stale for a long time and remain fresh.

Now add sour cream (250 g) with a fat content of 15-20% to the dough and mix thoroughly.

Add the sifted flour in small portions (about 500 g each), in several stages, kneading the dough directly in the container simply with a spoon or spatula.

I really appreciated the dough hook attachment that comes with almost every mixer or food processor.

The next task is to knead the cake dough until smooth and homogeneous. The dough should not contain lumps. We achieve such a thickness and viscosity of the dough that a spoon can stand in it (for this you may need a little more or a little less flour than indicated in the recipe).

The question of the amount of flour is always the most delicate. An excess of flour can ruin the whole thing: the finished cake will turn out so dense and sticky that you will feel sorry for the ingredients spent in the dough. Therefore, it is important to focus not on the numbers in the recipe, but on the consistency of the dough in the photo. This remark applies not only to Easter cakes, but to absolutely all recipes on my website!

Cover the bowl with the kneaded dough with cling film and cover with a clean towel.

Place in a warm, draft-free place for about 1.5-3 hours, until the dough has doubled in size. I usually place the bowl in the oven that is turned off (there are no drafts or unnecessary noise; they say that yeast dough reacts even to this))).

Mix raisins with candied fruits with 2 tbsp. l. flour.

Knead the risen dough and release the accumulated carbon dioxide from it, mixing thoroughly for about 1 minute.

Add prepared raisins and candied fruits to the Easter cake dough, stirring well until they are evenly distributed in the dough.

At this stage, the cake dough can be put in a cold place overnight, and in the morning warmed at room temperature for about 1 hour and then, after kneading the dough a little, continue the process.

Cover the bowl with the dough with a towel or cling film and leave to proof in a warm place for about 1.5-3 hours.

The dough should double in volume.

Knead the dough (you can moisten your hands a little with vegetable oil) and proceed to unfolding.

We spread the dough into pre-prepared forms (I use special paper forms for Easter cakes, which are sold on the eve of Easter on every corner). Fill the molds with dough to 1/3 of their volume.

You can use pans of various sizes and diameters as forms for Easter cakes: you just need to grease them with oil and sprinkle them with a small amount of flour (be sure to shake off the excess). Place a circle of baking paper on the bottom of the pan.

Cover the molds with the dough with a towel and place them in a warm place to proof (it may take 1-1.5 hours) until the dough rises almost to the edges of the mold.

The cakes that come up in the molds can be greased with yolk (optional), beaten with 1 tbsp. l. water.

Baking Easter cakes

Preheat the oven to 170-180 ºС.

Bake the cakes for about 25-60 minutes (depending on the size of the cakes) until, when pierced with a wooden torch, it comes out completely dry without sticking dough. My cakes were ready after 25 minutes of baking (tin size 9*9).

The oven should not be opened for the first 15-20 minutes after baking, otherwise the dough may settle. If the surface of the cakes becomes too brown, you can cover them with foil (mirror side up) or a piece of parchment soaked in water.
Cool the finished cakes a little and carefully remove them from the molds (if they are paper, there is no need to remove them). If the molds are ordinary, run a sharp knife along the walls, remove from the molds, remove the circles of parchment paper from the bottom and place on a wire rack to cool, covered with a clean towel.

How to decorate Easter cakes

I love decorating Easter cakes, which are cooked in a water bath. Firstly, there is no fear of contracting something from raw proteins, and secondly, this cream is so delicate and airy that it goes perfectly with Easter cakes. If desired, you can sprinkle the tops of the Easter cakes with confectionery sprinkles, decorate with flowers, themed figures made of mastic (for example, like mine - rabbits).

Beat one egg white until light foam, add 170 g of powdered sugar, mix with a fork.

Then add lemon juice (1 tbsp) and stir again. Next, you need to gradually add the remaining powdered sugar, stirring each time until smooth, until the protein glaze reaches the consistency we need.

Apply egg white glaze to well-cooled Easter cakes and decorate with Easter sprinkles if desired.

Especially for those who love video recipes, I recorded a step-by-step guide to making cream cake, enjoy watching!

How to store Easter cakes

Easter cakes will keep well in a closed pan or in a tightly tied bag. In this case, they remain tender, fragrant, tender for a long time and do not become stale for 10-14 days.

In conclusion, I would like to ask you not to be afraid of cold proofing of Easter cake dough. In this case, the amount of yeast in the recipe can be reduced, and the dough rising time can be increased. In the version with cold proofing of the dough, the cakes turn out to be especially tender and tasty; in addition, the sour taste of yeast, which often occurs in baked goods with the usual proofing method, is eliminated.

I hope you liked the recipe and the cakes turned out great! And if this year you don’t have time and inspiration for Easter cakes, bake them. Be sure to ask questions if they arise during cooking, share reviews and photos of the finished Easter cakes. It is very important for me to receive responses to this recipe!

When adding photos to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the Internet and rejoice with you!

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Preparing for the wonderful bright holiday of Easter is one of my favorite things to do. This is truly a wonderful time, in the full sense of the word. The house is filled with warmth and peace. It’s a lot of hassle, but it’s so enjoyable! You need to have time to do everything: paint the eggs, make Easter gingerbread cookies, and of course bake the head of the holiday - . The main thing in this matter is to leave fuss aside and use only the highest quality and freshest products.

I tested a lot in my kitchen. All of them, one way or another, differ from each other, but many allow you to get excellent Easter cakes. One of these recipes is prepared with the addition of sour cream. This is the case when the texture of the dough is not loose, but very tender, soft, even a little moist. It is not forbidden to supplement the taste with various additives: vanilla extract, alcohol, citrus zest, all kinds of dried fruits and candied fruits.

If you have a sad experience associated with baking Easter cakes, and are still tormented by the question - how to prepare Easter, which will surprise all guests with its rich taste and aroma? You've come to the right place. All answers are in this article. So let's get down to business!

Ingredients

• milk - 300 ml
• dry yeast - 12 g (or 50-60 g live)
• eggs - 3 pcs.
• granulated sugar - 200 g
• butter - 150 g
• sour cream (20%) - 250 g
• vanilla stick (or 2 tsp vanilla sugar)
• raisins – 300 g
• flour - 700-800 g

Cooking process

Combine the yeast with milk, preheating it to about 30 degrees. Add a teaspoon of granulated sugar there.

Add flour (about 200 g), stir. Be sure to sift the flour!

Cover with cling film (towel) and let stand warm until the dough rises. For these purposes, I use the oven with the light on. The temperature in the oven under the lamp is about 30 degrees. This is optimal for yeast dough.

When the dough has increased in volume twice, it is ready. This process takes 30-50 minutes.

Using a mixer, beat eggs and granulated sugar.

If using vanilla bean, cut the vanilla bean, scoop out the seeds and add them to the batter. Or replace with regular vanilla sugar (2 tsp). Send the resulting sugar-egg mass into the dough.

We also put sour cream and soft butter there. Mix well.

Add the rest of the flour.

The amount of flour needed may vary slightly. Adjust yourself, but keep in mind that the dough should not be filled with flour.

Prepare a clean, dry bowl, grease it with butter and transfer the dough there. Cover with film and place back in the heat for 40-50 minutes. During this time the dough will rise quite strongly.

Add raisins (or other additives to your taste), mix and leave to rise under the towel for another 30 minutes.

Prepare the raisins in advance: rinse, pour hot water (boiling water) for 20 minutes. After this, lay it out on a paper towel to dry.

The molds need to be greased with oil, or use disposable ones. They're even more convenient.

Divide the dough into the molds, filling them to no more than a third of the height. Let the dough rest in the molds in a warm place for another 20 minutes.

Turn on the oven to 100 degrees. When it warms up, place the products there and time for 10 minutes. After the time has passed, you need to increase the temperature, setting it at 170 degrees, and bake for 30 minutes (until done). Check readiness with a wooden skewer. If, after piercing the product, it comes out dry, the delicious cake is ready!

After the baked goods have cooled, start decorating. Don't be afraid to experiment by adding food coloring to it. It looks quite interesting and “spring-like”. Not only protein, but also fudge will be a very tasty addition. Various sprinkles, and others, look quite successful and attractive against a dark background.

Remember, Easter is a family holiday that can gather all your family and friends at one table. Involve children in the holiday preparations. In this way, you will not only diversify their leisure time, but also put a seed of observance of Orthodox traditions into their souls.

Those who love fragrant and soft Easter cakes will definitely like Easter baking, the yeast dough for which is made on the basis of sour cream. Easter cakes made with sour cream are incredibly tasty and fluffy, and most importantly, if stored properly, they will not go stale for a long time.

Easter cake with sour cream and candied fruits

Notes and Tips:

Approximately from the specified amount of products you get 2 large Easter cakes, 2 medium ones and 8 small ones.

It is better to use homemade eggs for cooking. This will have a positive effect not only on the taste of Easter baked goods, but also on their color.

The indicated amount of raw yeast can be replaced with 11 grams of dry yeast.

Butter should be added to the dough softened and never melted.

Candied fruits can be replaced with light or dark seedless raisins.

sour cream cake recipe

Ingredients:

• fat sour cream – 250 grams,
• milk – 300 ml,
• butter – 150 grams,
• raw yeast – 60 grams,
• granulated sugar – 200 grams,
• fresh eggs – 3 pcs.,
• yolk – 1 pc.,
• wheat flour - about 900 grams,
• multi-colored candied fruits - about 150 grams.

Additionally, to decorate Easter cakes you will need chilled egg whites (2 pcs.), powdered sugar (1 cup), lemon juice (2 tablespoons) and confectionery powder.

Cooking process:

Heat the milk to about 35 degrees and combine with crumbled yeast and 1 teaspoon of sugar. Mix everything thoroughly and leave at room temperature for about 10 minutes. If you have taken high-quality yeast, then during this time a lush foam will appear on the surface of the milk.

Sift 200 grams of flour through a sieve and gently stir them into the milk and yeast mixture.

Cover the bowl with the dough with a towel and leave in a warm place for about 30 minutes.

While the dough is increasing in size, you can take care of the eggs, namely, beat them together with granulated sugar into a fluffy white mass.

During this time the dough will more than double in size.

Very carefully add to it one by one: beaten eggs, soft butter and sour cream at room temperature.

Sift the rest of the flour through a sieve and mix into the dough with smooth movements.

At first, you can work with a plastic spatula, but then it’s better to handle the sour cream-based yeast dough with your hands. The finished dough should not be very stiff and stick to your hands only slightly.

Transfer it to a deep container greased or sprinkled with flour, cover with a towel and leave warm for another 60 minutes. During this hour, the sour cream yeast dough for Easter cakes will grow at least 2 times.

When this happens, roll the prepared candied fruits in a small amount of flour and stir them into the dough. Leave it warm for another 30 minutes.

Prepare molds for baking Easter cakes.

Tip: if you don’t have special metal or silicone molds for Easter cakes, then you can use metal mugs, muffin tins and other more or less suitable devices instead. The only thing is that then their bottom and walls must be lined with oiled parchment paper. Moreover, the paper should be at least twice as high as the level of the molds, so that the dough, after rising, does not leak out of them.

Fill the prepared molds no more than a third full and set aside for another 30 minutes. When the dough has risen sufficiently, brush the tops of the Easter cakes with beaten yolk and place the molds with them in an oven preheated to 180 degrees. Bake the sour cream cakes in the oven for about 40 minutes (small ones take a little less time, and large ones a little more).

Check the readiness of the browned Easter cakes with a toothpick - if it remains dry after piercing the dough, then they can be removed from the oven. It’s better to cool the cakes on their side, so they definitely won’t fall off.

To decorate Easter baked goods, beat egg whites, lemon juice and powdered sugar into a stable foam. Brush slightly cooled Easter cakes with snow-white glaze and sprinkle with multi-colored confectionery powder to taste.

Store Easter cake with sour cream in a tightly closed container (for example, in a deep saucepan). Wrap in a cloth towel.

Photo recipe for Easter cake with sour cream from Svetlana Soroka