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 for proofing.

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!

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.

Who can argue that on the bright holiday of Easter there must be two of the most important holiday dishes on the table: colored eggs and Easter cake? Everyone respects this tradition, passes it on from generation to generation, and teaches it to their children and grandchildren. Indeed, these are the two most important culinary symbols of the Easter holiday. And of course, there are many ways to color Easter eggs, and even more ways to bake Easter cake, or you can buy it ready-made in the store. But if your soul requires homemade aromatic baking, then you will immediately need a simple recipe for a delicious Easter cake that you can bake at home.

Easter cake - step by step recipe with photos

Kulich is a homemade version of the church ritual bread called Artos, which was lit in the church on Easter Day and distributed to parishioners as a treat.

Homemade Easter cake is baked from butter dough with the addition of a variety of dried fruits, candied fruits, and nuts. Decorated with sugar icing and confectionery sprinkles. This cake should become a real table decoration.

It is customary to treat all relatives and friends with Easter cake, as well as guests who visit you on the holiday, so several cakes are baked at once.

We will look at a recipe that is enough in volume for several small Easter cakes to treat the whole family.

To prepare Easter cake you will need:

• flour - 800 grams,
• milk - 300 ml,
• butter 82.5% - 300 grams,
• eggs - 5 pcs for dough and 1 pc for glaze,
• live yeast - 50 g (or dry yeast - 3 teaspoons),
• sugar - 1.5 - 2 cups,
• vanilla sugar - 1 sachet,
• raisins - 150 grams,
• dried cranberries or dried cherries - 100 grams,
• almond petals - 100 grams,
• lemon - 1 piece,
• salt - a pinch,
• vegetable oil for greasing molds.

Preparation of the dough:

1. Warm milk and eggs to room temperature in advance. Keep the butter out of the refrigerator for a while so that it becomes soft, but you should not melt it on the stove or in the microwave.

2. Add a tablespoon of granulated sugar to warm milk and stir until completely dissolved.

3. Using your hands, crush the yeast (if using live) into warm sweet milk. Pour the dry ingredients in the required amount and stir thoroughly until the lumps disappear.

4. Prepare the flour. Measure out about half the flour, no more than 300 grams, and sift it through a sieve. This will aerate the flour and help the dough become fluffier. If possible, you can sift twice.

5. Mix warm milk with yeast and sifted flour until all lumps have dissolved. It should look like a liquid dough.

6. Place the dough in a warm place, covering the container with a clean towel or cling film. If you use film, you need to pierce several small holes in it so that the dough can breathe.

7. The dried fruits you choose for the Easter cake must be prepared in advance. To make them more juicy, they must be washed and soaked for a while in hot water. The soaking time will depend on how dry the dried fruit is. It may take from 10 minutes to an hour, wait until they soften, then they will be much more pleasant to eat in the Easter cake.

In addition to raisins, you can use any other dried fruits that you like. Dried berries are perfect, as well as dried apricots, prunes, and cherries.

If you wish, you can add your favorite nuts, but before adding them to the dough, be sure to peel them and chop them a little. Thin, aromatic almond petals work well.

8. Continue preparing the dough. Wait until the dough rises, increases in volume and is filled with air bubbles.

9. Beat five eggs well with the remaining sugar and add vanilla sugar for flavor. The whipped mass should increase in volume and turn white, and the grains of sugar should dissolve in it.

10. Gently stir the prepared dough and melted butter into the beaten egg mixture. Do this slowly and with a spoon so as not to disturb the airiness, thanks to which the future Easter cake will melt in your mouth.

11. Sift the remaining flour twice and add it to the dough. Mix thoroughly until there is a homogeneous elastic mass without lumps. The dough should not turn out too thick if the proportions are followed correctly. Add a pinch of salt when kneading.

12. The finished dough must be transferred to a pan or bowl greased with oil so that it can rest and rise. Cover it with a clean towel and let it sit for about an hour. During this time, the dough should further increase in volume due to the reaction of the yeast.

13. At this time, prepare the dried fruits. Dried fruits and nuts must be dried, spread on a napkin so that no excess liquid remains. You can blot them with paper towels to speed up the process. Then toss them with a little flour to prevent them from sticking together and help them integrate into the dough more easily.

Also add fresh lemon zest to the mixture.

14. Wait until the dough is ready. It should approximately double in volume. After that, take it out onto a floured table and knead it a little. Add the mixture of dried fruits and nuts to the dough and knead until they are evenly distributed throughout the dough. To prevent the dough from sticking to your hands, sprinkle it with a small amount of flour.

15. Place the kneaded dough back into the bowl and leave for an hour to rise again. Just like the first time, it should increase noticeably in volume so that the Easter cake turns out fluffy.

16. Prepare the molds in which you will bake the Easter cake. For this purpose, special molds, tall saucepans of small diameter, tin cans or disposable paper molds for Easter cakes, which can be bought in the store, are suitable.

The molds must be lined with parchment paper and greased with oil. If your mold is silicone or disposable paper, you won't need parchment.

17. The finished dough must be placed on the table and kneaded again, lubricating your hands with vegetable oil. Then divide it into several parts according to the number of prepared forms.

Important! The dough should not fill each mold more than halfway. It is better if it takes up about a third, then it will have more room to rise during baking.

18. Place dough in each pan and cover with a towel. To make the top of the cake smooth, roll each piece of dough into a ball and place it on the bottom of the pan. Press all dried fruits and nuts inside to prevent them from drying out. Let sit for about forty minutes until the dough rises again.

19. Preheat the oven to 180 degrees. After 40 minutes, place the cake pans in the oven and leave to bake. Depending on the size, it will take from 30 minutes to an hour. Larger cakes will need to be covered with parchment paper after about 25 minutes to prevent them from burning on top.

While baking, do not open the oven door to prevent the cakes from falling. Readiness is checked with a dry toothpick or wooden skewer.

20. The finished Easter cake must be removed from the oven and allowed to stand for about 10 minutes to cool. After this, you need to remove the cakes from the molds. Except when using a disposable paper form.

21. Cool the cakes properly after removing them from the mold. To prevent the fluffy cake from deflating as it cools, you need to place it on a soft towel on the table and lay it on its side. Approximately every 5 minutes you should roll the cake to the other side to cool evenly.

22. When the Easter cake has cooled, place it upright and wrap it in a towel, cover it with cling film on top and leave it like that overnight. (Usually the cake is baked in advance).

23. The next day, the cake can be decorated with sugar icing and confectionery sprinkles to your taste. Use your imagination to decorate.

Serve with colored Easter eggs and other holiday dishes.

Examination yeast quality.
Pour 50 ml of warm milk (35-37°C) into a small deep bowl, add 1 tablespoon of sugar and stir.
Crumble the yeast into the milk and stir until the yeast dissolves (it’s convenient to stir with your fingers or a wooden spoon).

Place the yeast mixture in a warm place for 15-20 minutes. The yeast should foam and rise like a cap.

Preparation sponge.
Pour the remaining milk (300 ml) into a large bowl, add about 80-130 g of sifted flour and mix well (the consistency of the dough will be like pancakes).

Stir the foamed yeast with a fork, pour into the milk-flour mixture and stir.

Cover the bowl with the dough with a towel or cover with cling film and put in a warm place for 40-60 minutes.
During this time, the dough should double in volume, “shrink” and begin to fall off.
As soon as the dough begins to fall off, it is ready.

Separate the whites from the yolks.
Grind the yolks with sugar.
Melt the butter and cool.
When the dough is ready, add the yolks mashed with sugar (leave one yolk for greasing), melted butter (cooled to body temperature), salt, vanilla sugar (or vanilla extract) - mix everything.
Beat the egg whites until foamy.
Carefully fold in the whites and gradually add the remaining flour in small portions.
Knead the dough with a mixer with screw attachments (special attachments for dough) until air bubbles appear in the dough - this means that the dough is sufficiently enriched with oxygen and kneading can be stopped. Or knead with your hands.
The dough should not be too thick, but well kneaded and freely pull away from the walls of the dish.
Cover the dough and place in a warm place to rise.

When it rises and increases in volume several times, add raisins (washed, dried and rolled in flour), candied fruits, diced, and peeled and finely chopped almonds.

Knead the dough for 5 minutes.

And put it in a warm place to rise again.

Prepare the pans for baking Easter cakes: place an oiled circle of parchment paper on the bottom of the pan, grease the walls with vegetable or softened butter and sprinkle with flour.

Place the risen dough into the prepared pans.

Advice. To obtain a more fluffy Easter cake, the mold must be filled to 1/3 of the height, for a denser one - to 1/2 of the height.

Let the dough rise again (almost to the top of the pan) and brush the top of the cake with yolk.

Preheat the oven to 170-180°C (baking temperature is selected individually, depending on the characteristics of the oven).
Bake the cakes for 30-60 minutes (possibly longer). Baking time depends on the temperature and size of the cakes.
The oven does not need to be opened for the first 15-20 minutes, otherwise the cakes may fall off.
As soon as the tops of the Easter cakes are well browned (this will happen in 15-20 minutes), very carefully open the oven and cover the tops of the Easter cakes with circles of foil so that the foil completely covers the tops.
Carefully close the oven again and continue baking the cakes until done.
Readiness is checked with a wooden stick. If the stick comes out of the Easter cake without traces of dough, it is ready.
Carefully remove the finished cakes from the mold (be careful not to break them), place them on a wire rack, cover with a clean cotton towel and cool.
After cooling, the cake can be coated with protein glaze.
Cooled Easter cakes can be covered with glaze and decorated with candied fruits or marmalade.
Place the finished Easter cakes in a large pan lined with a towel, cover with a lid and place in a warm place overnight (for example, near a radiator) - the Easter cakes should ripen. Or store wrapped (each cake separately) in several layers of cling film.

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!