The main thing is to follow our rules and maintain the proportions, and on your Sunday table there will be a surprisingly fluffy and airy pastry with a unique aroma of orange, spicy vanilla and a subtle hint of rum.

So what you need to know:

1. Eggs, butter, sour cream must be of the best quality and very fresh.
2. Before adding candied fruits, dried berries or raisins to the dough, soak them in cognac or rum; the taste of the cake will become truly divine.
3. Butter dough for Easter cakes is very capricious, it is afraid of shakes, temperature changes and drafts, so it is advisable to proof the dough in the oven, if possible turning on the backlight - it will give a constant temperature.
4. Vanilla seeds are most often used as a spice, and cardamom and nutmeg are much less often used. Vanilla can be replaced with more accessible vanillin or vanilla sugar.
5. To ensure that the dough is not only aromatic, but also acquires an appetizing golden color, add a little saffron to the dough. We do not recommend that you buy ground saffron; it is often counterfeited. Turmeric can be used as a substitute for saffron.
6. Easter cakes are baked in tall, special forms: tin or silicone. The molds must first be greased or lined with oiled parchment.

And now the recipe for the best Easter cake

The best Easter cake

Necessary:

Opara:
300 ml warm milk
1 tbsp. Sahara
13-15 g of fresh yeast (can be replaced with dry yeast, in this case take 10 g)
200 g flour
half a vanilla pod

Dough:
200 ml warm milk
1 tsp salt
40 g butter
saffron on the tip of a knife (can be replaced with 0.5 tsp turmeric)
200 g sugar
2 eggs
4 yolks
850-900 g flour

150 g raisins
orange
30-40 ml rum, cognac or vodka

1 egg - for brushing the cake
1 tbsp. butter - for greasing molds

Glaze:
3 egg whites
half a vanilla pod
salt on the tip of a knife
250 g sugar

How to cook:
1. The night before, rinse the raisins, remove the zest from the orange, pour rum over the raisins and zest and leave to steep until the morning.

The night before, rinse the raisins, remove the zest from the orange, pour rum over the raisins and zest and leave to steep until the morning.
2. To make the dough, scrape out the seeds from half a vanilla pod (we will need the seeds later, put them aside for now). Bring the milk to a boil with half a vanilla pod. Cool until warm. Remove the pod and discard. Add 1 tbsp to warm milk. Sahara. Stir.
3. Pour fresh yeast with warm milk. Stir with a whisk until the yeast dissolves.
4. In a large bowl, using a mixer, mix warm milk and sifted flour.

In a large bowl, using a mixer, mix warm milk and sifted flour. Leave for 30-40 minutes in a warm place, covered with a damp towel or cling film.
5. For the dough, heat the milk, adding salt and butter. The butter should completely “disperse” in warm milk. Add vanilla seeds and saffron (turmeric).

Add vanilla seeds and saffron (turmeric)
6. Pour the milk mixture into the suitable dough.

Pour the milk mixture into the suitable dough
7. Add sugar and eggs with yolks.

Add sugar and eggs with yolks. Beat with mixer at low speed.
8. Add sifted flour in portions, you may need a little less or a little more, the dough should not be stiff; if the mass sticks to your hands, it means you are on the right track.
9. Add raisins to the dough along with alcohol and zest.

Add raisins to the dough along with alcohol and zest. Knead with a mixer for another 2 minutes and leave to proof in a warm place for 1.5-2 hours.

Cover with a towel and leave the pieces in a warm place for another hour. Grease the molds with butter, spread the dough, filling the molds 1/3 full.

Grease the molds with butter, spread the dough, filling the molds 1/3 full. Cover with a towel and leave the dough in a warm place for another hour.
10. Preheat the oven to 200°C, brush the risen Easter cakes with egg.

Brush the risen cakes with egg
11. Bake for the first 15-20 minutes at 200°C, then reduce the temperature to 180°C and bake for another 20 minutes until golden brown. Check readiness with a wooden stick.
12. Remove the baked cakes from the mold, place them on a towel on their sides and roll them every 5-10 minutes so that they are even.

Remove the baked cakes from the mold
13. For the glaze, beat the well-chilled egg whites with the seeds from half a vanilla pod and salt until foamy. Continuously whisking, add sugar little by little. Beat until thick and smooth.
14. Decorate the Easter cakes with egg white cream and sprinkle with confectionery decorations if desired.

For all those whoconsiders himself a Christian; Easter is considered one of the most important holidays.

During its celebration, a large number of different paraphernalia are used. And such an unchanging Easter attribute in Christianity is Easter cake.

Easter cake is the result of the combination of pagan culture and the Christian religion. In Rus', even before Christianity, Easter cakes were baked on the occasion of pagan holidays. And with the advent of Christianity, Easter cakes replaced the Easter unleavened cakes that the Israelis prepared on Passover.

In this article we will look at some recommendations on how you can simply and deliciously prepare Easter cakes at home. Moreover, this matter is not as complicated as it might seem at first glance.

Easter cake dough recipe

Ingredients: one kilogram of flour, fifty grams of yeast, two glasses of milk, ten chicken egg yolks, three chicken egg whites, a glass of sugar, a pack of butter, one hundred grams of raisins.

1. Add flour to the boiling milk and stir.
2. Add a little more milk to the yeast and leave for ten minutes.
3. Combine milk with flour and yeast together.
4. Let the mixture rise for about an hour.
5. Combine salt powder, sugar and yolks and beat everything.
6. Add the resulting mixture to the yeast mixture.
7. We also send flour here and knead the dough.
8. Add liquid butter.
9. Leave the dough for two hours.
10. Now you can add the raisins. First roll the raisins in flour.

How to bake Easter cake in a home oven

When the dough is ready, you can begin the baking process.

Form

You can use special paper blanks as a form. Such preparations are sold in confectionery stores.

If you don’t have such molds, then use regular cans. In this case, be sure to put oiled baking paper in the jar.

If you don't have baking paper, then use regular printer paper. This will also work, but you will need to carefully lubricate it with oil on all sides.

Test bookmark

During the process of placing it in the mold, you need to wet your hands with water. If you take the dough with dry hands, it will stick to your fingers and you will not be able to do everything carefully.

Remember that the form must be filled halfway. After this, you need to let the dough rise slightly to three-quarters of its volume.

Another secret to ensure that the cake rises evenly is to insert a stick into the middle. After some time, you need to pull out the stick and see if it is dry. If dry, then the dough can be sent to the oven.

Baking sequence

In order for the cake to bake under optimal conditions, you need to place a jar of water in the oven chamber with it. The water will gradually evaporate and this will provide the necessary conditions for baking Easter cakes.

The temperature in the oven should be around two hundred degrees. Depending on the mass of the Easter cake, the baking time is set. If the cake weighs up to one kilogram, then you need to bake it for about half an hour. A kilogram cake takes forty-five minutes to bake, and a two-kilogram cake takes an hour and a half.

If the cake starts to burn on top, you need to cover it with dry paper. And when the Easter cake is taken out of the oven, it is placed on its side. This must be done so that the bottom cools down as quickly as possible. Then it can be placed straight.

Gogol-mogol for Easter cake

Surely every reader has heard this phrase. So, this same eggnog is the dessert that is used to cover Easter cakes.

To prepare, we need three eggs, powdered sugar and a tablespoon of lemon juice.

1. Separate the whites from the eggs and put them in the refrigerator.
2. Add a glass of sugar to the chilled whites.
3. Beat until foam appears.
4. Now add a little lemon juice and continue whisking.
5. When the foam becomes as dense as possible, you can dip your baked goods.

Decoration

The white top of the Easter cake can be further decorated. To do this, use colored sprinkles, which are sold in culinary stores.

Another option is to make beautiful flowers from colored icing. To do this, you can use the same eggnog, only tinted. We put a little mixture into a plastic bag, cut off the tip of the corner and squeeze out the mixture in the shape of a flower.

Baking Easter cakes is not a difficult task. All ingredients are the most affordable. And it takes a little time to cook. The only thing that takes time is raising the dough. But you can leave it overnight, then you won’t even notice this time. Bake for your health and delight your family and friends with delicious baked goods!

It’s difficult with Easter cakes; we bake them once a year. Therefore, when we bake, we draw conclusions from our mistakes, but after a year we forget them. That is, it’s impossible to, as they say, get your hands on. And that’s why you must have a good proven recipe in your arsenal. A recipe that guarantees that the cake will turn out great.

This is the recipe he showed us Sergey Sinitsyn, chef of the Kompot restaurant:

Molds. We bake Easter cakes in condensed milk cans. You get mini Easter cakes, for 1 serving. I don’t think there is any danger in these jars when heated; we cook condensed milk in them. And this temperature, although lower, is not much.

To prevent the cakes from burning, we put baking paper in the jars.

Yeast. I only work with dry ones. But when I worked at a bread factory, it was about 12 years ago, they used compressed yeast. They are very fragrant. They brought us huge briquettes, and one such piece gave off a smell throughout the entire workshop. But such yeast acts longer than dry yeast.

Butter. It must be very good and of high quality. Room temperature. The oil should be very soft.

Honey. We use it together with sugar, honey gives an excellent aroma. Well, it’s still healthier than sugar.

For 4 small Easter cakes

Ingredients:

Photo: AiF/ Alexey Vissarionov

For the dough:

• 80 ml warm milk,
• 7 g dry yeast,
• 1 tbsp. l. honey,
• 60 g flour.

For the test:

• 350 g flour,
• 120 g butter,
• 3 eggs,
• 50 g sugar,
• 1 tsp. salt,
• vanilla,
• 70 g raisins,
• 1 yolk for greasing.

Preparing the dough. Stir yeast and honey in warm milk. And slowly add flour into the liquid. Which we sifted through before.

Advice: it is necessary to sift the flour; during the sifting process, the flour is saturated with oxygen and rises better, the product turns out lighter.

Wait. The dough is placed in a warm place, covered with cling film. You can put it on the stove or on the radiator. But don't put it where it's too hot. Yeast may die at temperatures above 40 degrees.

Making the dough. Add the ingredients for the dough to the suitable dough. First liquid, and at the very end - flour. Don't forget to lightly salt the dough.

Knead the dough. You need to knead the dough so that the dough does not stick to your hands, but it should not be hard. It is best to knead by hand. We won't knead a small quantity for very long.

Wait. Again leave for 30-40 minutes. And wait until the dough doubles in size.

Knead. In a good way, after the dough has risen, you need to knead it and leave it to rise again. Then the dough will turn out softer and better. But it is clear that there is not always enough time for this. We often skip this stage.

Arrange into forms. We prepared them in advance and lined them with parchment. We put the dough so that there is a little less than half of it in the mold, because it needs a place to rise.

Still wait. If you didn’t knead them a second time and didn’t let them come up, then after laying them out in shapes, definitely leave the future Easter cakes to stand for a while. They should fit a little. Then you can bake.

Baking. The temperature regime must be observed very carefully. Do not bake at too high a temperature, otherwise the cakes may fall off. We set it to 170 degrees - this is optimal. Yeast reacts very strongly to temperature. And you should not open the oven door while baking.

These small cakes take about 30-40 minutes to bake.

During the baking process, when the top of the cake has already set, you can grease it with yolk.

Get the Easter cake. The cake needs to be cooled in the mold and then removed. As it cools, it will shrink slightly in size and be easy to remove.

Decoration. You can sprinkle with powdered sugar. You can also add glaze to the top. The simplest one: protein, sugar, a few drops of lemon juice. And beat everything very well. If you add a little juice, orange or cherry, to this glaze, you will get multi-colored cakes. Children really like them.

Useful tips

An obligatory dish on any Easter table is and always has been Easter cake, which is illuminated in the church. For a long time in Rus' they made a lot of dough for Easter cakes, because it was better suited in large quantities. Then, unlike the dough for pies and pies, a lot of eggs, sugar, butter and whipped whites were always put into the dough for Easter cakes. Thanks to these components, the dough turned out to be very rich, and the finished cake could always not go stale for a long time.

Since traditional Easter cakes are prepared using yeast, to activate their work, the dough must not be overloaded with baking from the very beginning. That is, the dough is prepared in several batches, gradually introducing eggs, sugar and butter. The dough must be treated very carefully, cherished, wrapped in blankets and protected from drafts.

According to church canons, the dough should be made on the night from Thursday to Friday, the cakes should be baked on Friday afternoon, and the light should be lit on Easter night. They eat Easter cakes all week, right up to Radonitsa. According to the classical tradition, tall cylindrical tin molds are used for baking Easter cakes. You can also use aluminum pans with a volume of no more than 1 liter, as there is a danger that the dough may not bake in modern electric or gas ovens.

Easter cake recipe

In the old days, Easter cakes were made in forms similar to buckets, and they were baked, of course, in an oven. The finished adze was laid out in tall molds, which were well greased with soft oil, and the molds were filled halfway. When the dough had risen to the edges of the pan, the cake was set to bake.

Today, Easter cakes are baked for approximately 1.5 - 2 hours, depending on its size. Today there are a great variety of decorations for ready-made Easter cakes: nuts, icing, candied fruits, symbolic inscriptions, multi-colored millet and other finishing agents.

There are about 20 types of Easter cakes in the recipes of ancient Russian cuisine. Small and large Easter cakes have varying degrees of richness, but a prerequisite for each is high growth. They say that if the cake turns out well, everything will be fine in the house, but if its crust is cracked, it doesn’t fit, or some other defects occur, then misfortune will come to the house.

Let us add that along with Easter cake they also prepared artos, Easter bread, which is a kind of prototype of Easter cake. Artos has liturgical meaning, and its consecration is a church rite, while the consecration of Easter cake is a folk custom.

So, we have collected for you 10 of the most interesting Easter cake recipes. Let's start with the most common one.

Easter cake recipes

Regular Easter cake

It won't take you very long to create this cake. The cake turns out tasty and aromatic, and all you need is to wait for the yeast to wake up, add all the ingredients, put the resulting dough in molds, let it rise and bake.

Ingredients:

Pressed yeast – 50 g

Eggs – 4 pieces

Milk (can be baked) – 1 glass

Sugar – ¾ cup

Cinnamon sugar – 1 tbsp.

Vanilla sugar – 1 sachet

Wheat flour – 4 cups

Olive oil – 2 tbsp.

Candied fruits, raisins

Simple Easter cake recipe

Preparation:

1. Heat the milk (it should not be hot) and pour it into a bowl. Add 1 spoon of sugar.

2. Crumble the yeast, add to the milk, stir and set aside for 10 minutes.

3. Pour in the remaining sugar and beat the eggs in a separate container. Add cinnamon sugar and vanilla sugar.

4. Pour in olive oil and melted butter, mix everything well.
5. Mix the suitable yeast with the dough, add raisins and candied fruits.

6. Add flour, mix thoroughly. The dough should be thin, similar in consistency to thick sour cream.

7. Easter cake molds should be greased with vegetable oil and filled halfway with dough. To prevent the dough from sticking to your hands, grease them with vegetable oil or moisten them with water. Cover the future Easter cakes with towels and leave for about 1 hour in a warm place to rise. They should rise 3/4 of the height of the mold.

8. Grease the top of the Easter cakes with yolk.

9. Bake the cakes in an oven preheated to 180 degrees for about one hour, check the readiness with a wooden stick. If the top of the cake begins to burn, cover it with parchment or foil.

10. Cool the Easter cakes and cover them with purchased or homemade glaze.

Delicious Easter cake recipe

Easter cake with baked milk

Anyone can make a cake prepared according to this recipe; it does not go stale for a long time, has an amazing aroma and a uniform texture. The specified amount of dough is enough for 2 large Easter cakes.

Ingredients:

Pressed yeast – 25 g

Baked milk – 250 ml

Wheat flour - 650 g

Ghee butter – 100 g

Sugar – 125 g

Vanilla sugar – 1 sachet

Eggs – 3 pieces

Red fortified wine

Chopped almonds

For the glaze: 2 egg whites, ¾ cup sugar, 1 pinch of salt.

Preparation:

1. Pour red wine over the raisins and heat the milk.

2. Pour the milk into a saucepan, add the crumbled yeast and 1 tablespoon of sugar.

3. Add 200 g of sifted flour to form a thin dough. Cover the pan with a lid and a towel and leave for half an hour in a warm place where there are no drafts.

4. Separate the yolks from the whites, put the whites in the refrigerator, and add sugar and vanilla sugar to the yolks. Beat everything well to obtain a homogeneous mass.

5. Take out the whites, beat them into stiff foam.

6. Take out the dough, which by that time should have doubled or more, and pour the yolks mashed with sugar into it. Mix everything well.

7. Melt the butter and add it to the dough. Add the whites last.

8. Add the remaining flour, knead the dough to a consistency similar to thick sour cream.

9. Place your dough into a larger pan, sprinkle it with flour, cover with a lid and put in a warm place for 1 hour.

10. Add candied fruits, ground almonds, and squeezed raisins to taste. Mix well and leave to rise for another half hour.

11. Grease baking pans with vegetable oil, place the dough on half of the pan. Leave to rise until the dough reaches the very top.

12. Brush the tops with yolk and bake in an oven preheated to 180 degrees. The specific baking time depends on the form in which the cakes are baked and on the oven itself. Half an hour into baking, carefully open the door to see if the tops are burning. If so, use parchment or foil. Then, after another half hour, check the cake for readiness: it should be dense and evenly brown. Check the internal readiness with a wooden skewer, which, when pierced, should remain clean and dry (this indicates readiness).

13. Take out the cake, remove it from the molds and apply the glaze. Here's how to make it: beat the whites of two chilled eggs at high speed, after adding a pinch of salt and slowly adding sugar. Beat until you have a nice glossy glaze.

Easter cake recipe step by step

Kulich without eggs

This delicious recipe is suitable for people who cannot eat baked goods with eggs. It turns out very tender, as it is prepared with yogurt. Also, this cake will be more appealing to those who prefer cake-like cakes. These cakes must be stored in a bag.

Ingredients:

Pure natural yogurt – 250 ml

Sugar – 150 g

Vanilla sugar – 1 sachet

Soda – ¾ tsp.

Ghee butter – 75 g

Wheat flour – 175 g

Pinch of nutmeg

Vegetable oil

Chocolate drops – 2 tbsp.

Preparation:

1. Pour the yogurt into a bowl, add baking soda, mix well and set aside.

2. Sift flour, add sugar and vanilla sugar, nutmeg and chocolate drops. Pour in cooled melted butter. Mix thoroughly until smooth and add candied fruits.

3. Mix both masses. Grease the molds with vegetable oil and place the dough in them.

4. Place the future Easter cake in the oven, preheated to 180 - 200 degrees, and bake for about an hour. Check doneness with a wooden skewer.

5. Cool the Easter cake, remove it from the mold, and decorate it with glaze, powdered sugar, or anything else, if desired.

Easter cake recipes step by step

Honey cake

The cake turns out incredibly aromatic and tasty, with a honey smell and very fluffy. Along with cognac, you can add candied fruits soaked in it to the dough.

Ingredients:

Eggs – 4 pieces

Sugar – 1 tbsp.

Wheat flour – 600 g

Warm water – 180 ml

Dry yeast – 10 g

Liquid honey – 100 g

Dark chocolate – 1 bar

Butter – 30 g

Raisins to taste

Egg yolk for greasing the Easter cake cap

Preparation:

1. Pour yeast and 2 tablespoons of flour into a saucepan.

2. In a separate container, mix warm water with sugar. Mix the two mixtures thoroughly and leave in a warm place for 15 minutes.

3. Beat eggs in a bowl, add liquid honey, and mix with dough. Pour in melted butter, add raisins.

4. Add the remaining sifted flour, transfer to a large saucepan, cover with a towel and leave for another 1.5 hours.

5. Place the dough into the molds, filling them halfway, and leave to rise for another 1 hour. Brush the cake with yolk after it has risen.

6. Preheat the oven to 180 degrees and bake the cakes in it for about an hour or a little more until done. We check the readiness with a wooden skewer; if the cap starts to burn, cover it with parchment or foil.

7. Melt the chocolate and butter over low heat until smooth. Brush the finished cake with chocolate glaze and decorate to taste.

Delicious Easter cake recipe

Yeast-free Easter cake

Many people really like it when Easter cake is sweet and tastes like a cupcake. In this recipe we found a compromise: the cake has a traditional taste, but at the same time it appeals to those with a sweet tooth. Among other things, it has one more obvious advantage: this cake is prepared without yeast, but it turns out very rich, tasty and sweet.

Ingredients:

Eggs – 2 pieces

Sugar – ¾ cup

Vanilla sugar – 1 sachet

Cottage cheese – 200 g

Wheat flour – 1.25 cups

Juice of half a lemon

Ghee butter – 70 g

Soda – ¼ teaspoon

Light raisins

Candied fruits to taste

Turmeric – 0.5 teaspoon

Preparation:

1. Mix cottage cheese with sugar and vanilla sugar, add turmeric, soda, lemon juice, melted butter. Gently stir the dough with a spoon until smooth.

2. Separate the whites from the yolks, beat the yolks, and set aside the whites for the glaze. Pour the yolks into the dough, add candied fruits, raisins, mix well. Add flour last and mix.

3. Grease the molds with vegetable oil and lay out the dough. Bake for about 1 hour at 180-200 degrees. If the cake is large, it will take longer to cook. Once the top is browned, cover it with parchment or foil to prevent it from burning.

4. Remove the finished cakes from the mold and cool. Prepare the glaze: beat the egg whites, add the prepared glaze mixture and stir until smooth. Spread frosting onto cooled cakes.

Easter cake recipes

Easter cakes with sour cream and raisins

Ingredients:

Eggs – 8 pieces

Butter – 200 g

Milk – 250 ml

Sour cream – 0.5 l

Wheat flour – 2kg

Sugar – 2.5 cups

Vanilla sugar – 2 tsp.

Salt – 1/3 tsp.

Light raisins – 250 g

Pressed yeast – 65 g

For glaze: white chocolate (non-porous) – 100 g and butter – 100 g

Preparation:

1. Crumble the yeast into warm milk, add one spoon of sugar, leave for 20 minutes.

2. Separate the whites from the yolks, and grind the softened butter with the yolks and the remaining sugar. Combine the mixture with yeast, add salt, sour cream and vanilla sugar.

3. Beat the whites until stiff and add to the resulting mass.

4. Add sifted flour in small portions, kneading into a soft dough. Cover the pan with a towel and leave for 3-4 hours in a warm place. During this time, knead the dough twice, before the second time add washed and dried raisins, mix well.

5. Grease the molds with vegetable oil mixed with one spoon of flour. Fill the molds one-third full with dough. After the dough has risen to the edges, you can bake in an oven preheated to 180 degrees. First, bake the cakes for 10 minutes at a temperature of 180 degrees, and then reduce the temperature to 160 degrees and bake for another 25-30 minutes.

6. Cool the finished cakes, remove them from the molds, place them on a cotton towel and cover with the same.

7. After cooling, brush with glaze, which must be prepared as follows. Melt the chocolate in a water bath, mix it with room temperature butter, which you need to beat with a mixer for three minutes. If the glaze is too liquid, you can add a little powder to it. It freezes well at room temperature.

The most delicious Easter cake recipe

Easter cake with cranberries and whiskey

If you are tired of traditional Easter cakes and are looking for something new, then our recipe is especially for you.

Ingredients:

Pressed yeast – 100 g

Milk – 350 ml

Sour cream – 300 g

Butter – 300 g

Sugar – 3 cups

Dried cranberries – 200 g

Light raisins – 100 g

Egg yolks – 8 pieces

Salt – 1/3 tsp.

Flour – 1.8 kg

Whiskey – 50 ml

Extract – flavoring “Rum” - 5 ml

Preparation:

1. Crumble the yeast into warm milk, add one spoon of sugar, one spoon of flour. Mix everything, cover with a lid and put in a warm place where there are no drafts.

2. Add sugar, salt, sour cream, yolks to the melted butter and stir. Add flavoring, mix well.

3. Pour whiskey over the cranberries.

4. If the dough is suitable, then you need to combine it with the mixture with the yolks and knead the dough, adding sifted flour twice. To prevent the dough from sticking to your hands, grease them with vegetable oil. Cover the container with the dough with a lid and leave in a warm place for 2 hours. Be careful with the dough and knead it as needed.

5. Add cranberries along with whiskey and raisins, gently knead the dough so that everything is distributed evenly. Rest the dough again for 2-3 hours, remember to knead it if necessary.

6. Place the dough in greased and floured pans, filling them halfway. Let the dough rise almost to the top. Bake for 10 minutes at 190 degrees, then reduce the temperature to 160 and bake until done, which you can check with a wooden stick (it should go in easily and come out dry).

7. Decorate the cakes with glaze: for 1 white, use about one cup of sugar and one teaspoon of lemon juice, and if you add a couple of drops of vanilla extract, the glaze will also be aromatic. Decorate the cakes one at a time, as the glaze dries quickly. That is, spread the glaze on one cake, decorate it, and only then take on the next one.

Recipes for Easter cakes

Custard cake with almonds

Ingredients:

Pressed yeast – 100 g

Wheat flour – 5 cups

Butter – 100 g

Eggs – 8 pieces

Milk – 250 ml

Cognac – 1 tbsp.

Raisins – 0.5 cups

Chopped almonds - a quarter cup

Sugar – 1 glass

Preparation:

1. Bring the milk to a boil and pour half a glass of flour into it. Cook for about 2 minutes, stirring continuously. Remove from heat, cool to 50-60 degrees.

2. Mix 1-2 tsp. sugar with yeast. Add half a glass of milk, mix well and let rise. Mix the yeast with the milk-flour mixture. Mix thoroughly and leave the dough in a warm place to rise.

3. Separate the whites from the yolks, grind the yolks with sugar until white, and beat the whites into a stiff foam. Add the yolks and whites to the risen dough, stir and leave to rise again.

4. Add melted butter, remaining flour, raisins, chopped almonds, cognac to the dough. Mix everything thoroughly. Place the dough in a greased pan (half of the pan) and let it rise.

5. Brush the Easter cake cap with yolk. Bake for 60-70 minutes at a temperature of 180-200 degrees.

6. Cool the finished cake, remove from the mold and decorate.

Curd Easter cake recipe

Cottage cheese cake

The cake turns out very aromatic and tasty. The indicated amount of ingredients is enough for 5 large Easter cakes.

Ingredients:

Ghee butter – 250 g

Butter – 50 g

Sour cream – 200 g

Eggs – 6 pieces

Egg yolks – 5 pieces

Sugar – 2.5 cups

Vanilla sugar – 1 sachet

Milk – 0.5 l

Vegetable oil – 50 g

Cottage cheese – 200 g

Pressed yeast – 50 g

Flour – approximately 1.5 kg (how much dough will take)

For the glaze: 5 egg whites + a few drops of lemon juice

Preparation:

1. Crumble fresh yeast into a small container, add 2 tsp. sugar and 60-7 ml of warm water. Mix everything well and leave to stand for 5 minutes. After the yeast has risen, you can start making the dough.

2. Heat the milk and pour it into a large saucepan where you will make the dough. Add suitable yeast, a little sugar, candied fruits and raisins, previously soaked in cognac. Once the mixture begins to ferment, add the remaining ingredients.

3. Separate the whites from the yolks of 6 eggs, grind the yolks with vanilla and sugar, and beat the whites, adding a pinch of salt.

4. Take the butter out in advance so that it melts, add it to the dough, pour the yolks there and add sour cream.

The Christian holiday of Easter is approaching, and housewives are already putting butter dough on Easter cakes. There are many recipes for making Easter cakes, but despite the different composition of the dough, the right Easter cakes turn out fluffy, tall, rosy and well baked. In addition, homemade Easter cakes are always tastier than store-bought baked goods, because they are prepared with your own hands, with love and in a peaceful mood. We have already told you how to prepare Easter cake at home so that it rises and bakes well, but today we’ll talk about how to properly bake Easter cake and decorate it festively. Easter baked goods should be beautiful, bright and impressive!

How can you bake Easter cake?

It is necessary to select in advance the form in which to bake. In Soviet times, housewives baked Easter cakes in saucepans, mugs, ceramic flower pots, and cans, and it turned out very well - small Easter cakes resembled church domes and looked very original. Until now, many grandmothers continue to bake in cans, not recognizing modern baking dishes.

Traditional Easter cake molds resemble cylinders of different volumes and sizes, silicone or metal, with a non-stick coating or a removable bottom. Do not get carried away with too tall shapes - the height of the container should be approximately 1.5 times higher than the width, but no more than 20 cm.

Paper forms made from thick paper that is resistant to high temperatures, moisture and grease are also very popular. Many of them have a corrugated bottom and small holes for air circulation, because the cake must breathe. It is customary to take Easter cakes in beautiful paper forms with you when visiting and give them as an Easter souvenir. You can bake homemade cakes in regular muffin tins or disposable aluminum foil molds, which are convenient because they do not need to be washed after use.

How to bake a delicious Easter cake: put the dough in a mold

First, the molds are greased from the inside with butter or vegetable oil - using a brush, especially when it comes to paper containers. Silicone molds only need to be greased the first time they are used, while molds with a non-stick layer, reminiscent of a multicooker bowl, do not need to be greased at all. It is advisable to cover ordinary metal containers or foil molds with oiled baking paper - while some housewives also sprinkle the paper with flour or breadcrumbs.

It is better to put the dough in the molds at half the volume or even a little less - it all depends on what result you want to get. If you need a more airy cake, fill the pan a third full, and if you need a denser bake, put the dough in half of the pan. A well-kneaded dough will increase several times in size, so it needs some free space.

Proofing continues until the dough rises to the edges of the pan. Do not neglect this important step in preparing Easter cake if you want to get light, fluffy and beautiful baked goods. At the same time, you need to remember that candied fruits, nuts and dried fruits slightly make the dough heavier, so it needs a little more time to increase in size. Try not to move the molds with Easter cakes, because the risen dough falls off so easily! If, due to careless movement, the cake still falls right in the mold, do not expect it to rise - it is better to take out the dough, knead it lightly and place it back in the mold to proof.

The risen cake, so that it browns nicely in the oven, can be brushed with an egg beaten with milk, water, butter or vegetable oil. However, if you are coating the baked goods with fondant, then one oil is enough. Interestingly, some housewives sprinkle the cakes with sugar or nuts even before baking.

How to bake Easter cake correctly: working with the oven

The molds with the dough are placed in a well-heated (up to 180–240 °C) oven, on the “top + bottom” mode. You can place a bowl of hot water at the bottom of the oven to humidify the air and prevent the dough from drying out. Half an hour after the start of baking, it is better to reduce the temperature by 20 °C. While the cakes are baking, do not open the oven door - just watch the baking through the glass. The fact is that because of the cold air, Easter cakes that are capricious to temperature changes can settle and lose their splendor. As soon as the top of the baked goods becomes golden and ruddy, you can cover the cakes with damp baking paper to prevent them from burning.

In order to bake Easter cakes according to all the rules, you should calculate the required baking time, which usually depends on the weight of the product. For example, a kilogram cake takes 45 minutes to bake, a cake weighing 2 kg should spend about 1.5 hours in the oven, and small cakes weighing 0.5 kg or more will be ready in half an hour. It is not recommended to bake cakes that are too small, as they will dry out in the oven and lose their taste and aroma.

Many housewives stick a wooden splinter into the center of the cake even before it goes into the oven. After the cake is baked, you can finally verify its readiness by pulling out the splinter. A dry splinter is a sure sign that it’s time to remove the cake from the mold. Another way to check is to lightly press the cake with your finger: if it quickly returns to its previous shape, the cake is ready. First, it must cool in the form, which is best placed on a cold towel: this helps to easily remove the baked goods and not damage it. Once removed from the mold, the cake cools perfectly on its side - slowly, for 3-4 hours, under a thick towel or even a blanket. At the same time, it must be turned over to cool evenly. It is important to remember that the slower Easter baked goods cool, the longer they retain their freshness.

How to make fudge for Easter cake

Fondant and icing are needed not only to make the cake look spectacular and beautiful. The fact is that they protect baked goods from drying out and keep them fresh for a long time.

If you plan to decorate the cake with fondant or frosting, you need to do it before it completely cools.

The most popular glaze is protein. It is easy to prepare, various decorations stick well to it, and it is also very tender, airy and amazingly tasty. To prepare this fudge, beat the egg white into a strong foam, add 100 g of powdered sugar to it, mix the mass and add 1 tsp. lemon juice, causing the fudge to turn white. Beat it with a blender at high speed, gradually adding another 100 g of powdered sugar in small portions. At this stage, dye is added to the fondant if necessary, trying to ensure that it is evenly distributed throughout the egg mass. Now spread the fondant onto the cake, and apply all the decorations and sprinkles immediately before the fondant hardens. You need to cut the cake only after the fondant has hardened, and if there is absolutely no time and you need to serve the baked goods on the table, you can keep it in the oven for several minutes at temperatures up to 100 ° C.

The fondant is applied with a pastry brush, pastry bag, or by dipping the top of the cake into liquid glaze. With a pastry bag, of course, you can decorate the cake in a more original and unusual way.

Lemon fondant is also suitable for Easter cake, which has a fresh and pleasant taste, and its soft yellow color is associated with spring, sun and warmth. How to make fudge for lemon cake? To do this, mix 100 g of powdered sugar and 3 tbsp. l. lemon juice, grind well and cover the surface of the products. Instead of lemon juice, you can take the juice of any berries and fruits or use regular warm water, which is mixed with powdered sugar until thickened - this is called sugar fudge. In general, any fudge is suitable for Easter cake - butter, chocolate, vanilla, nut, creme brulee, coffee and cognac. Rose water fudge is very pleasant to the taste, pistachio and coconut are no worse - you can experiment to suit your taste. Easter baked goods should be original and bright!

How to make Easter cake topping

The easiest way to decorate is to sprinkle the product with powdered sugar or cocoa powder through a strainer or using holiday stencils. Simple topping options include poppy seeds, coconut flakes, colored sugar, ground nuts, dried fruits, candied fruits and regular store-bought confectionery toppings. First, the cake is covered with icing or fondant, and after a few minutes, when the glaze thickens slightly, you can sprinkle the top of the cake with something tasty. If you do this earlier, the sprinkles will drown in the glaze and will be invisible.

Easter cake decorated with patterns made using sugar pencils of all shades looks very impressive, and children will be happy to take part in this interesting activity. You can also decorate Easter cookies with sugar pencils.

You can decorate the Easter cake before baking with dough borders, braids, crosses and flowers, but the dough for decoration should be denser so that the decorations do not blur. By the way, it is better to attach braids and flowers using raw egg white.

The most creative housewives can make decorations from marzipan or mastic, decorate the Easter cake with fresh flowers, and decorate it with lace, ribbons and candles. In this case, the Easter cake can be turned into a real work of art.

How to bake Easter cakes at home: step-by-step recipe

Enough theory - finally, let's move on to practice. Let's try to prepare a very simple Easter cake that even inexperienced cooks can handle. Prepare the following foods.

For the test: 50 g fresh pressed yeast (16 g dry), 2–3 cups sugar, ½ tsp. salt, 6 eggs, 200 g butter, ½ liter of milk, 3 tbsp. l. vegetable oil, 1½ kg flour, 20 g vanilla sugar, 1 cup raisins.

To decorate the Easter cake: 2 cups of sugar, 1 cup of water, candied fruits and any nuts.

Cooking method

1. Mix yeast and 100 ml of warm milk, add 1 tbsp. l. sugar and 1 tbsp. l. flour. Place the fermentation dough in a warm place.

2. Combine the butter with the remaining milk (0.4 liters), place on the stove and heat until the butter is melted.

3. Beat eggs with sugar until fluffy.

4. Combine the dough, warm milk with butter, eggs beaten with sugar, vegetable oil, vanilla, salt, and raisins in one bowl. Knead the mass well.

5. Add flour and knead the dough.

6. Place the dough in a deep bowl, cover with a towel and place in a warm place to ferment. The dough should increase in volume by 2-3 times. This usually takes up to 5 hours.

7. Fill the molds about a third with dough and leave for half an hour to proof.

8. Bake the cakes in the oven at 180°C, calculating the time based on the weight of the baked goods.

9. Take out the finished cakes and cool them.

10. Make sugar fudge. Cook the syrup from water and sugar over low heat until it reaches a “test” state, when a drop of syrup in the water does not spread, but turns into a soft ball, the consistency of dough.

11. Cool the syrup and beat it with a mixer until a fluffy mass of a pleasant white color.

12. Cover the cake with fondant using a brush.

13. Top the fudge with finely chopped candied fruits and chopped nuts.

How to make Easter cake is half the battle; besides, you still need to save it until Easter, or better yet, until the end of Easter week. The most reliable way to store Easter cakes is in cotton napkins, in a saucepan with a tightly closed lid. This way they will survive even Bright Week and at the same time remain tender, fresh and tasty. Have a nice holiday!