Easter is the most solemn and long-awaited event of the whole year. Traditional Easter dishes for Easter are everyone's favorite and delicious Easter cakes, which are baked and blessed on the eve of Easter.
Easter cake is a symbol of life. It is baked from yeast-based dough and has a tall, fluffy cylindrical shape. Raisins, dried apricots, nuts are added to the dough, the top is decorated with glaze or powdered sugar, and nutmeg, vanillin, cardamom, saffron, and ginger are added as spices. With spices, the cakes will be more aromatic. Easter cake baked with soul and love will be a real delicacy on the holiday table, as each housewife has her own recipe for sweet pastries.
Menu:
The most delicious homemade Easter cake recipe for Easter 2019
A successful recipe is a delicious recipe. The success of preparing delicious, beautiful homemade pastries primarily depends on the quality of the freshness of the products, as well as a good mood.
Ingredients:
- flour - 800 grams
- milk - 300 ml
- butter - 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
All ingredients for baking must be warm. The milk should be at room temperature, the butter should be soft, and it is recommended to remove the eggs from the refrigerator in advance.
Preparation of the dough:
1. To make the dough tender, fluffy and incredibly tasty, first of all you need to infuse the dough - this is one of the main rules of an ideal Easter cake.
2. Milk must be heated until warm. Add a tablespoon of granulated sugar and mix well with a whisk until the sugar is completely dissolved.
3. Pour yeast into the warm sweet milk mixture (if you use live yeast, you need to crumble it with your hands or a knife and completely dissolve it in the milk). Use fresh dry yeast; it must also be dissolved in milk so that there are no lumps. If you want to bake delicious baked goods, use live yeast. With them the dough turns out very airy and incredibly tasty.
4. To make the dough fluffy and rise well, take 300 grams of flour and sift it through a sieve twice so that the flour is saturated with oxygen.
5. Pour flour into milk with yeast and mix everything well with a spoon. Cover the prepared dough in the form of a liquid dough with cling film or a napkin and leave in a warm place for 1 hour. To allow the dough to breathe, make several punctures in the cling film.
6. Prepare dried fruits for the Easter cake in advance. Raisins are usually added. It can be chosen in different varieties and different colors. You can choose any dried fruits according to your preferences and taste. Each housewife has her favorite berries and fruits that she wants to add for flavor to make the cake truly festive.
7. Rinse dried fruits and soak in hot water. It is enough to soak raisins and berries for 10-20 minutes. If you add dried apricots, you need to let them sit for about 1 hour.
8. If desired, you can add nuts after removing the skins from them. To do this, soak the nuts for 2 minutes in hot water, remove the skins and chop. Place the nuts in a plastic bag and crush with a rolling pin or masher. Instead of nuts, you can use thin almond petals, which will add a special aroma to your cake.
9. Check the dough. It should double in volume and be saturated with small air bubbles.
The type of finished baked goods will depend on how the dough rises. The faster it rises, the more tender and airy the baked goods will be.
10. Break 5 eggs into a deep bowl, add the remaining sugar and a bag of vanilla sugar. Beat everything well with a mixer until the sugar is completely dissolved. The mass should turn white and increase slightly in volume.
11. Add the prepared dough and soft butter to the sweet egg mass. The oil should be 82.5%.
11. Sift the remaining 500 grams of flour twice through a sieve to saturate it with oxygen and add to the dough. Mix thoroughly until smooth. When kneading, add a pinch of salt. The dough should not be thick.
12. Place the finished dough into a deep, greased bowl, cover with a clean towel and let it rest and rise for about 1 hour.
13. Mix the prepared, dry dried fruits and nuts with flour. Take a small amount of flour so that the ingredients do not stick together and combine with the dough. If there is liquid left on dried fruits and nuts, they should be dried with a paper towel, and then only combined with flour. Add fresh lemon zest to the mixture.
14. Place the finished dough on a floured table. It should double in volume, knead it a little. Add a mixture of nuts and dried fruits to the dough and knead the dough, sprinkling it with a little flour so that it does not stick to your hands.
15. After kneading, place the dough back in the bowl to rise again for an hour. In order for the Easter cake to turn out fluffy, the dough must double in volume again.
16. Prepare molds for baking Easter cake. Line the pans with parchment paper and grease with butter. If your mold is disposable paper or silicone, you won't need parchment.
17. Lubricate your hands with vegetable oil. Place the finished dough on the table and knead again. Divide the dough into parts according to the number of shapes.
Important! Fill about a third of each pan with batter. This will allow it to rise more during baking.
18. Roll each piece of dough into a ball and place on the bottom of the pan. This will make the top of the cake smooth. Press the nuts and dried fruits inside to prevent them from drying out. Leave the dough to rise for 40 minutes, covering it again with a towel.
19. Preheat the oven to 180 degrees. Place the pans with Easter cakes to bake. Bake small cakes for 30 minutes, large ones for about an hour. To prevent large cakes from burning on top, cover them with parchment paper after 25 minutes. To prevent the cakes from falling, we do not open the oven door during baking. Check the readiness of the cake with a dry toothpick.
20. Remove the finished Easter cake from the oven and let it cool for 10 minutes. After this, remove the cakes from the molds. There is no need to remove the cakes from the paper form.
21. To prevent the cake from losing its fluffiness and shape, it must be laid out on a soft towel and laid on its side. Every 5 minutes, roll the cake to the other side to cool evenly.
22. Since we bake Easter cakes in advance. They need to be wrapped in a vertical position, cooled, in a towel, covered with film on top and left in this form overnight.
23. The next day, decorate the cake with confectionery sprinkles and icing sugar.
Easter cake with raisins
We bake tender, airy Easter Easter cakes with raisins at home! My favorite recipe, proven over the years!
The Easter cakes turn out very tasty and aromatic. When my family and friends enjoy the Easter treat while eating, my soul rejoices. I advise you, if possible, to bake your own Easter cakes according to my delicious recipe. Treat yourself and your loved ones with these baked goods!
Ingredients:
Opara:
- flour - 150 gr
- pressed yeast - 55 g
- sugar - 1 tbsp. l
- warm milk -100 ml
Dough:
- eggs - 4 pcs + 2 yolks
- sugar - 200 g, those who like it sweeter can use 300-350 g
- salt - 5 g
- warm milk - 200 ml
- softened margarine or butter (50/50 is possible) - 250 g
- flour approximately - 0.8-1 kg
- vanillin on the edge of a knife or a bag of vanilla sugar
- 1 lemon (pass through a meat grinder) - 50 g
- raisins or other dried fruits as desired - 250 g
To grease Easter cakes:
- 2 chilled egg whites
- 2 tbsp. spoons of sugar
- 1 teaspoon lemon juice
Preparation:
Since yeast dough loves warmth, take everything out of the refrigerator in advance so that it is warm.
1. The milk must be heated until warm so that it is not hot. We will breed yeast with milk.
2. I will use pressed, fresh, live yeast. They should crumble and break. If the yeast stretches like plasticine, it means it is not fresh or was not stored correctly.
3. It is best to take the highest grade flour and be sure to sift it through a sieve twice. Since it is saturated with oxygen during sifting, the baked goods turn out more fluent.
4. Avoid drafts; dough does not like drafts.
Don't forget about a good positive mood. We prepare the dough with love, warmth, and with all our soul, then the dough will reciprocate your feelings and you will get wonderful Easter cakes.
We will prepare the dough using the sponge method.
5. First we activate the yeast. To do this, we will add 1 tablespoon of sugar and 3 tablespoons of warm milk to the yeast. Mix everything well and leave for 5-8 minutes.
6. Now let's prepare the dough. For the dough we need 1 tablespoon of sugar, 100 ml of warm milk, 150 grams of sifted flour and activated yeast.
7. Stir the dough thoroughly. It should have the consistency of liquid sour cream. If the dough turns out to be thick, add a little milk. The dough should turn out like pancake dough. Mix thoroughly again, put in a warm place for 0.5 hours, cover with a towel or cling film.
While our dough is maturing, let’s prepare:
8. We need 1 tsp lemon juice to beat the whites to cover the baked Easter cake. To do this, we will squeeze lemon juice into a cup. Take the seeds out of the lemon and pass the lemon through a meat grinder. We need 50 grams of lemon, which is approximately 2 tablespoons.
9. Add 2 tablespoons of sugar and vanilla sugar to the lemon. Mix and leave aside.
10. Place raisins in a separate bowl, add warm water and leave for 10-15 minutes.
11. Break 4 eggs into a deep bowl, add 1 cup of sugar and 0.5 teaspoon of salt. Mix well with a whisk.
12. Add a glass of warm milk and mix well.
13. Add flour gradually while sifting.
14. Follow the flour with softened margarine or butter.
15. Pour the dough there. Let's mix. Add more flour and mix again.
16. Add a little more flour and knead the dough on the table. Knead the dough for 5 minutes.
This is what it looks like in cross section, there are a lot of bubbles.
17. Place our dough in a bowl, cover with cling film or a towel and leave for 20 minutes.
18. After 20 minutes, we will take our dough out onto the table. Pour lemon and vanilla onto the dough, add raisins and start kneading.
19. If the dough sticks to the table, sprinkle flour on the dough or table and continue kneading.
After kneading, put the dough back into the bowl, cover with a towel and leave for 40 minutes.
20. After 40 minutes we take out our dough. Lubricate your hands with sunflower oil, divide the dough into pieces and fill half of our mold.
21. Roll the pieces into a ball and place it in the mold, filling half of the mold. Cover again with a towel for about 30 minutes until a cap forms on top.
22. Place in an oven preheated to 200 degrees and bake at 180 degrees for 30-40 minutes.
23. While our cakes are baking, separate 2 whites from the yolk. Place the egg whites in the refrigerator for 10 minutes before beating.
24. Pour the whites into a bowl, add 2 tablespoons of sugar, 1 teaspoon of lemon juice and beat thoroughly with a mixer until white. The protein is ready and you can grease the cakes.
25. The Easter cakes are baked. I baked them at 180 degrees for 40 minutes.
26. Using this recipe you will get such beautiful Easter cakes. Lemon gives excellent aroma and taste.
Try my recipe. Good luck with your preparation, and have a good mood.
Let there be comfort, warmth, kindness and peace in your home.
Easter cake with painting according to a simple recipe
Today, for caring housewives, before the big and significant Easter holiday, we have prepared a recipe for Easter cake. You will love this festive treat not only for its taste and aroma, but also for its beautiful painting.
The method of preparing such a cake is not complicated, but the taste is very tender, juicy and incredibly airy. It can be prepared in any form. With such a delicacy, the Easter holiday will be a success!
Ingredients:
- bread flour – 650;
- large eggs – 3 pcs.;
- homemade milk (fat) – 150 g;
- white sugar – 200 g;
- butter – 150 g;
- dark raisins – 50 g;
- vanillin – 3 g;
- colored sprinkles – 3 g;
- sweet powder – 80 g;
- yeast (fast action) – 5 g.
Cooking method:
1.In a deep bowl, cut the butter into small pieces. It should be slightly melted.
2. Heat the milk slightly and add to the butter.
3. Break two eggs into a bowl with the butter and milk. Divide the third egg into white and yolk. Add the yolk to the bowl and leave the white in another container.
4. Add granulated sugar to the bowl and mix everything.
5. Pour vanillin and yeast into a bowl.
6. Add flour in small portions, after sifting it and knead the dough.
7. Add raisins to the dough. Mix everything thoroughly. Cover it with cling film and leave it warm for 2 hours.
8. Prepare a baking dish, grease the inside with oil. Transfer the dough to 1/2 the volume of the mold and leave on the table for another two hours to increase the volume and airiness.
9. Preheat the oven to 200 degrees and bake the pan with the dough. Do not open the oven. Cook the cake for 1 hour.
10. For the glaze, beat the remaining egg whites using a whisk or mixer. Gradually add powdered sugar to it. The mass becomes fluffy and airy.
11. Mix a few drops of glaze on a saucer with food coloring. We set the drawing and begin painting the Easter cakes. The kids will love to take part in this exciting activity.
This is how beautifully you can paint Easter cakes.
There are a lot of such painting options. Enjoy and cook with love.
Bon appetit!
The most delicious recipe for Easter cake with raisins from Viennese dough
Today I want to invite you to bake a very tasty Easter cake with me using a simple recipe. Nowadays there is no problem in stores to buy Easter cake for the holiday; there is always a large selection for every taste. But I try to bake Easter cakes myself and I invite you to try baking this wonderful pastry with me using a very simple recipe.
It is best to start making the dough on Wednesday evening. Easter cakes are baked, Easter eggs are made and eggs are always painted in advance, on Maundy Thursday. On Thursday morning, add all the remaining ingredients and bake. This dough does not require special attention.
Ingredients:
First stage:(1st day)
- chicken egg - 6 pcs
- butter (or margarine) - 300 g
- granulated sugar - 500 gr
- fresh yeast - 50 g
- milk - 0.5 l
Second stage: (2nd day)
- vanillin - to taste
- salt - 1.5 tsp
- flour - 1.5 kg
- raisins - 150-20 g
For the glaze:
- protein - 2 pcs;
- lemon juice - 1 tsp;
- confectionery decorations - to taste
1.First of all, melt the butter in a way convenient for you.
2. Secondly, dissolve the yeast with warm milk, heating it.
3. Break 6 eggs into a deep bowl and add sugar.
4. Beat the mixture until it forms a white fluffy foam.
5. Add melted butter to the milk-yeast mass; it should be warm, but not hot.
6. Add eggs beaten with sugar to the finished mixture.
7. Mix everything well until smooth, cover with a towel. Leave in this state in a warm place until the morning for 8-10 hours.
8. In the morning, check our dough, mix and add all the remaining ingredients for the second stage.
9. Add salt, vanillin to the prepared dough, sift the flour and washed, dried raisins. Pre-soak the raisins for 5 minutes in boiling water, then rinse and dry with a napkin or towel.
10. Knead the dough with your hands for 20 minutes. The dough turns out elastic and soft.
The longer we knead the dough, the tastier the cakes will be.
11. Place the finished dough into molds. This is the amount we will get.
12. Cover the molds with a towel and leave for 2 hours in a warm place. Preheat the oven to 180 degrees and set the cakes to bake. Bake large cakes for 40-50 minutes, medium ones for 30-40 minutes. As soon as the crust on top is browned, take it out immediately.
These are the golden brown cakes we got, which we eat ourselves and treat our relatives to.
13. For the glaze:
Beat chilled egg whites (2 pieces) with sugar, add a little lemon juice. We add everything to our taste. The glaze turns out snow-white and smooth.
14. Coat the top of the Easter cakes with glaze, sprinkle with colored powder and decorate.
Cook with pleasure! Happy Easter everyone!
Video on how to cook Easter baking in a slow cooker + glaze recipe
Friends, I suggest you watch a video that presents a step-by-step recipe for making Easter cake in a slow cooker. Here we tell you in detail how to prepare the dough, the dough itself and the glaze recipe. According to this recipe, you can cook Easter cake in a simple oven.
Good luck! Happy Easter everyone!
Homemade fragrant Easter cakes cannot be compared to store-bought ones. If you don’t have time, but want to cook Easter cakes, use interesting recipes.
This is a fragrant yeast cake with candied fruits and raisins. Cooking time: 4 hours, yields 10 servings. Calorie content – 4500 kcal.
Ingredients:
- 300 ml. milk;
- 600 gr. flour;
- 4 eggs;
- 1/2 cup Sahara;
- 30 gr. yeast;
- 150 gr. ;
- 100 gr. candied fruits and raisins;
- a packet of vanillin.
Preparation:
- Mix 2 tablespoons of warm milk with yeast, add 1 tsp. sugar and flour. Place in a warm place for 15 minutes.
- In a large bowl, sift the flour, add the remaining milk and the prepared dough. Make the dough and put it in a warm place for 1.5 hours.
- Beat the yolks with sugar, put the whites in the refrigerator.
- Pour the yolks and melted butter into the dough, add candied fruits and raisins. Place in a warm place for an hour.
- Divide the risen dough halfway into the molds and let stand for a while.
- Bake at 180°C for about an hour.
Decorate the finished delicious simple Easter cakes to taste and cut them when cool.
Simple Easter cake without butter
This simple recipe does not include butter. But despite this, Easter turns out delicious and lush. This makes 5 servings, which is 2400 kcal.
Ingredients:
- 3 eggs;
- 1/2 cup cream 20% fat;
- 350 gr. flour;
- 1/2 cup Sahara;
- 25 gr. trembling;
- 1/2 cup raisins;
- salt.
Preparation:
- Dissolve yeast in 1/2 cup milk and add 1 spoon of sugar and 2 spoons of flour. Leave it to come.
- Beat 2 eggs and 1 yolk, add a pinch of salt and the rest of the sugar.
- Pour the eggs into the prepared dough and stir.
- Add a glass of flour and cream to the dough. Knead the dough.
- Add flour and knead the dough again. The dough will turn out runny.
- Cover the dough with film and a towel and leave in a warm place for an hour and a half.
- When the dough rises, add the raisins and stir.
- Spread the dough halfway into the molds and let rest for another half an hour.
- Bake for an hour in the oven at 180°C.
Ingredients:
- 1/2 tsp. soda;
- 1 stack fermented baked milk;
- 1.5 stack. flour;
- 1 stack ;
- 1 stack raisins;
- 1 tsp loosened;
- a pinch of vanillin.
Preparation:
- Dissolve baking soda and baking powder in fermented baked milk.
- Add vanillin, sugar, flour and washed raisins to the fermented baked milk.
- Mix the dough and place it in the mold.
- Place the Easter cake into the preheated oven and bake for 40 minutes.
This makes 1 Easter, which can be divided into 7 servings.
Simple cake with kefir
This delicious and simple recipe makes the cake fluffy and soft. Prepared with yeast and kefir. Cooking will take 3 hours.
Preparation:
- Pour the yeast with warm kefir, add sugar and vegetable oil.
- Add a glass of flour and stir. Leave the dough in a warm place for 40 minutes.
- When the dough is ready, add the yolks at room temperature.
- Add butter and a pinch of salt to the dough, add flour.
- Knead the dough and add raisins. Place in a warm place for an hour.
- Divide the dough into pieces and place in greased molds so that the dough takes up 1/3. Keep warm for 15 minutes.
- Place the molds on a baking sheet with a thick bottom and bake for half an hour in the oven at 190°C.
Makes 5 small cakes, each for 4 servings. Calorie content – 5120 kcal.
Greetings, friends and guests of my blog!
How are you doing? And how are you doing in the culinary business? I hope everything is wonderful, and we continue to prepare for the upcoming grand holiday - Bright Resurrection. He is very loved by Christians all over the world. But Orthodox Christians love him most of all.
Today we’ll look at a whole series of recipes for tender, aromatic and delicious Easter cakes. After all, this is one of the most important delicacies of the Easter table and sweets. Delicious cupcakes with frosting are a must have at any party.
All the proposed recipes have been tested several times and the eggs turn out incredibly airy and fluffy. In addition, a sufficient assortment will help you choose an option to suit your taste. Even a beginner can prepare this delicious dish, provided he has the desire and the necessary ingredients.
Please note that I do not provide options for making fudge for baking here. For this I have a good detailed one. Look through it and choose the recipe you like best. Let's go!
Cooking delicious and simple Easter cake in a slow cooker
Our magnificent selection opens with Easter bread from a slow cooker. A kitchen lifesaver always comes to the rescue in terms of cooking. Working housewives or mothers with small children are especially happy with it. And, if you don’t have a multicooker, then you should take great care when purchasing one.
Please note that we knead the dough in the evening. And in the morning we create an incomparable pastry and bake it right away.
Required ingredients:
- Premium flour - 3 cups;
- Chicken egg - 2 pieces;
- Butter - 200 grams;
- Sugar - 1 glass;
- Dry yeast - 2 teaspoons;
- Warm milk - 1 glass;
- Clean and dry raisins - 0.5 cups;
- Vanilla sugar - 1 sachet.
Preparation:
1. The day before we make a delicious sponge. It will need to sit for 8-10 hours for the yeast to activate. To do this, take a convenient bowl and here I immediately took the container from the mixer. Pour dry yeast into it.
For the glass measure, take a glass from your assistant. Usually it comes included and has a capacity of 240-250 ml.
2. Soften the butter. You can chop it into small pieces, so it will melt faster. We also put it in the bowl.
3. Crack chicken eggs into a bowl. Place sugar, washed and dried raisins.
4. Fill everything with warm milk. Cover with a towel and leave until morning. There is no need to stir anything! During this time, the mass will come to life and bubbles will appear. This means the yeast is working well.
5. In the morning, sift the premium flour several times. Pour it and vanilla sugar into the dough.
6. We put special curved whisks on the mixer for working with the dough. Mix everything well at low speed.
7. If desired, you can add lemon zest and ground spices here. This will only make the little one more fragrant and filled with aromas.
8. Place a piece of butter on a fork and carefully process the multicooker pan. This will protect the product from sticking to the walls.
9. Pour the dough into the mold and level it with a spatula. The Redmond multicooker has a “Multicook” program. It allows you to keep the dish warm at 40 degrees. Which is very good for rising yeast dough.
If your multicooker does not have such a program, then place the mold in any warm place without drafts for 2-3 hours.
10. We set this program for three hours.
11. The dough has risen well and doubled in size. When baking, the product will increase in size, but not so much.
12. Turn on the baking program for 1 hour 10 minutes. Time may vary depending on unit. But in any case, bake for at least 60 minutes. After this, you can check the readiness of our little bean using the old Soviet method - with a wooden stick. We pierce the pastry right through it. If it remains dry, the cake is ready.
13. Remove the bowl from the multicooker and leave to cool. When everything has cooled down more or less, you can take out the Easter bread.
Now its top can be covered with glaze and beautifully decorated.
Bon appetit!
Video on how to bake a treat at home
Unusual buttery pastries with lemon make your mouth water. We watch the delicious recipe that has been tested over the years in a detailed video and definitely try to cook it. A method for preparing snow-white fudge is immediately given here.
Delicious and fluffy Easter baked goods with cottage cheese
A crumbly and soft cake is obtained if you add good cottage cheese to its base. Therefore, you should not bypass it. The recipe is very rich in dairy ingredients, but this only makes it tastier. To summarize, I will say that such little beads should be in every housewife’s piggy bank.
With this amount of ingredients you can make 7 medium cupcakes. If you want less, then take half as much food. But you might regret it later. Everything will be so delicious!
We need:
- Crumbly fresh cottage cheese - 500 grams;
- Flour - 1000 grams;
- Eggs - 5 pieces;
- Sugar - 500 grams;
- Milk - 500 milliliters;
- Butter - 100 grams;
- Sour cream - 200 grams;
- Fresh yeast - 50 grams;
- Lemon juice - 1 tbsp. spoon;
- Salt - 1 teaspoon;
- Lemon zest - 1 tbsp. spoon;
- Vegetable oil;
- Vanillin.
Preparation:
1. And here we cannot do without a kneading bowl. To do this, sift the flour several times into a separate bowl. We measure out live yeast. Warm the milk until warm, but not hot.
We need the ingredients at room temperature. So we take them out of the refrigerator and let them warm up.
2. Pour the milk into a large bowl. Add 50 grams of yeast to it. It is better to break them so that they dissolve easily.
3. Add a handful of sugar to the bowl. Stir everything vigorously until dissolved.
You need to sift the flour every time. The more it is saturated with oxygen, the more airy the baked goods will be.
4. Then sift the required amount of flour so that the dough has the consistency of pancakes. As soon as you stir it, bubbles on the surface immediately become visible. This indicates that the fresh yeast is already working.
5. Leave the dough in a warm place for 15 minutes. Don't forget to cover it with a clean napkin.
6. Grind the curd through a sieve to obtain small grains. It's not difficult and won't take much of your time. But then the products will be more tender.
7. Let's make the curd mass. Break the eggs into a fairly large, convenient bowl. Place cottage cheese on them and beat it all with a mixer or immersion blender.
8. Place all the sugar, sour cream, softened butter and a teaspoon of salt into the egg-curd mass. Process the mixture with a mixer.
9. Finally, pour in a spoonful of lemon juice, vanillin, lemon zest and vegetable oil. Using a spatula, turn into a homogeneous mixture.
The sponge went very well. We turn it with a spoon, grabbing it from the bottom up. You need to do this as if you were mixing biscuit dough.
10. Pour the dough into the curd mixture in small portions. At the same time, continuously stir the deliciousness.
11. Gradually sift the flour into the resulting mass. We work with the spatula again from bottom to top. The dough should not be liquid or stiff, but very soft and elastic.
Usually it takes about one kilogram of flour. Leave it under a cloth for 30 minutes in a draft-free place. When it is ready, mix clean and dry raisins into it. Set aside again for 20-30 minutes in a warm place.
12. The dough rises, and we prepare the molds. It’s good if there are disposable paper ones. And if you bake in iron or springform pans, you need to grease them with oil and line the bottom and walls with tracing paper.
13. Spread the dough among the molds into half or better yet 1/3 of the molds. Otherwise it will rise and can run away.
14. Set aside for another 30 minutes to rise. At this time, turn the oven switch 180 degrees.
15. Place the baking sheet with the beans in the oven for 40-50 minutes to bake. Baking time depends on the type of oven you have and the size of the molds.
16. Do not open the oven door for the first 30 minutes. We don't want the Easter cakes to fall off. And then you can check the readiness with a toothpick.
Let the baked goodies cool and then remove all the paper. Cover with delicious fondant and brightly decorate with confectionery beads or any other sugar sprinkles.
Bon appetit!
How to make Easter cake with raisins quickly and tasty
Great! Let's move on to a quick version of Easter bread without adding yeast. It will appeal to those cooks who are short on time and have no time to tinker with yeast baked goods. It never fails, everything works out 100%, and the result is amazing!
Required products:
- Flour - 0.5 kilograms;
- Sugar - 150 grams;
- Chicken egg - 4 pieces;
- Warm milk - 10 ml;
- Melted butter or margarine - 200 grams;
- Vanilla sugar - 1 sachet;
- Baking powder - 1 sachet.
Preparation:
1. Scald the raisins and then dry them on a towel.
2. Preheat the oven to 180 degrees. Place very soft butter or margarine in a large bowl. Pour granulated sugar on top plus vanilla sugar and beat for 1.5-2 minutes.
3. Beat in the chicken eggs one at a time and continue to beat with the mixer. Then open the bag of baking powder and pour it out. Pour in milk in a thin stream.
4. In small portions, sifting, add flour to the mixture. We are actively working with a mixer. The dough should become like very thick sour cream.
Dip the raisins in flour.
Raisins with flour are always evenly distributed in the baked goods and do not fall to the very bottom of the baked goods.
5. Tip it into the dough and mix. Divide the dough into molds and fill 2/3 of the bowl. This amount of dough is enough for 2 large ones.
6. Bake for 55 minutes. The Easter eggs will become rosy and fragrant. Just in case, check them with a chopstick to see if they are ready.
7. Let the dessert cool and start decorating - cover it with icing and all sorts of delicious sprinkles.
We eat with pleasure!
A delicious new product with dry yeast that surprises
The amazing layered Kraffin cake has already won its place in the sun. It’s not the dough itself that sticks, but how it’s prepared. Well, the taste is also incomparable. If you haven’t prepared it yet, then it’s time to improve!
We need:
- Flour - 350 grams;
- Sugar - 80 grams;
- Dry yeast - 1 teaspoon;
- Chicken egg - 3 pieces;
- Warm milk - 110 ml;
- Butter - 1 pack (180 grams);
- Vanilla sugar - 1 teaspoon;
- Salt - 0.5 teaspoon;
- Raisins (steamed) and candied fruits - 200 grams.
Preparation:
1. First of all, we activate the yeast. Add 1 teaspoon of yeast and 1 heaped spoon of sugar to warm milk. Stir and set aside.
2. Crack one egg into a bowl. We carefully separate the yolks from the other two and also attach them to the first egg.
You won't need any more whites in the dough. But they can be used to make gorgeous snow-white fondant. A .
3. Pour sugar and vanilla into a bowl. Whisk with a whisk until all ingredients are mixed into a loose foam.
4. Sow the flour through a fine sieve several times into a convenient container. Make a hole in it and pour in the yeast that has come up. Mix a little and add sugar-egg liquid along with half a spoon of fine salt.
5. Separate 40 grams from a stick of butter, and heat the rest in the microwave and cool a little so that it is not too hot. Gradually add it, knead our magnificent dough. Let's use a spoon first. And then we work with our hands. The whole process takes 10 minutes.
6. The baking will turn out very sticky at first glance, but you shouldn’t add more flour. Heat the rest of the oil and grease the dough. We remove it to rise in a warm place for 1-1.5 hours.
7. Then we take it out, knead it and divide it into several parts, which we roll into balls. It is important to decide on the volume of the molds. Estimate by eye how much dough it will take to fill the molds one-third. Plus there will also be a filling of raisins or candied fruits. This means that such a ball needs to be made.
8. We have decided on the quantity. Leave the balls under cling film for another 10-15 minutes to increase. Then we immediately begin rolling the balls into rectangles.
9. Lightly dust the table with flour and roll the layer with a rolling pin. It should be thin so that the working surface can even be seen through it a little. Lubricate it with a brush soaked in melted butter. Scatter raisins or candied fruits over the surface.
The filling can be anything - from classic raisins with candied fruits to almond petals or chocolate drops.
10. Wrap the rectangle into a tube and set it aside. We need to make a few more tubes from the rest of the dough.
11. Cut each tube in half, 2-3 cm from the edge.
12. We spread it, like the legs of a little man, and wrap the first leg in the snail first. We fasten the uncut tail and then twist the second leg upward into the snail. The cut part should go inside the resulting snail tower so that the filling does not crumble.
13. Now prepare the molds and turn on the oven at 200 degrees. Non-paper containers should be generously greased with melted butter and each snail should be placed inside.
14. Place in the oven for 10 minutes. Then reduce the heat to 180 degrees and bake for another 20-25 minutes.
Decorate the finished Easter eggs with powdered sugar. Have a delicious Easter!
An easy recipe for making Easter cake in a bread machine
A bread maker is no worse than a multicooker to create a wonderful baked product for Easter. Moreover, it will knead, which frees up your hands and makes preparing the dish easier. An unsurpassed, weightless cake made from Venetian pastry will satisfy even the most seasoned gourmet). Let's watch the video story.
Sequential preparation of Easter cake with raisins and candied fruits
Every housewife dreams of lush and airy baked goods. With this recipe, dreams come true! The pies rise very well on dough with wet yeast, so you don’t have to yawn and put them in the oven right away. Otherwise, the dough will run right out of the molds.
Required ingredients:
- Flour - 500 grams;
- Wet yeast - 30 grams;
- Warm milk - 160 ml;
- Chicken egg - 5 pieces;
- Butter - 120 grams;
- Raisins - 50 grams;
- Candied fruits - 50 grams;
- Cardamom, vanillin, nutmeg - 1 teaspoon each;
- Vodka - 1.5 tbsp. spoons;
- A pinch of salt.
Preparation:
1. Turn on the oven to heat up to about 70 degrees. The heat from the oven will help us rise the dough.
2. Wash the raisins and scald them with hot water for 15-20 minutes. Then drain the water and dry the raisins on a clean towel.
If desired, raisins can be soaked with a spoon of cognac. He will become a little "drunk."
3. Place wet yeast, a tablespoon of sugar, 50 grams of wheat flour, and half of warm milk into a large bowl.
4. Stir until sugar and yeast dissolve. You should get a homogeneous mass of gray-beige color - dough.
5. Cover the bowl with a towel and place it in a warm place for half an hour. This is where a warm oven or a place near the radiator comes in handy.
6. The dough has come up a little. It is covered with bubbles, which means the yeast is actively working.
7. Add one and a half tablespoons of vodka. Sift 100 grams of flour and knead the dough. Place again in a warm place for an hour.
8. Heat the butter in a steam bath. Cool it to room temperature.
9. Crack the chicken eggs and carefully separate the yolks from the whites. Grind the yolks with sugar and a pinch of fine salt. Here you can work with a whisk.
10. Pour the remaining half of the milk into the mashed yolks. Add melted butter. Mix everything into a homogeneous tasty mass.
11. We take out the suitable dough for the second time and pour in the egg-oil mixture. Mix well.
12. Now it’s the turn of spices: nutmeg, vanillin, cardamom. Mix them with the dough. I also added a teaspoon of turmeric for a nice yellow color. That's why my dough is golden.
13. Sift the remaining flour and knead a soft, elastic dough.
14. Beat the remaining whites into a strong foam. We combine it with the dough and knead it with our hands again. You can knead it either in a bowl or throw it out on the table and continue kneading vigorously there.
15. Place the batch in a warm place for another 40-50 minutes. Let's rise a little.
16. While it rises, prepare candied fruits and raisins. Divide the rising mass into 2 parts. Mix candied fruits into one.
17. If they are large, it is better to cut them into small pieces. But I had small ones and I immediately plopped them into a bowl and distributed them evenly in the dough.
18. I threw all the raisins into the other part. I mixed it with yellow deliciousness.
19. Now we stuff the dough into all our molds. It is most convenient to take disposable paper ones. I like them the best. There is no need to wash them, nothing sticks.
20. Fill the cups 1/3 full and place in a slightly warm oven for 30 minutes. After half an hour, the product will double in size. Can be baked at 180 degrees.
If you have different sized molds, then baking will take different times. Small ones bake for 35 minutes. Medium and large from 40 to 50 minutes.
21. Which is what we do. Turn the knob on the stove 180-185 degrees Celsius and bake for 40-45 minutes. The Easter cakes will be browned, and check the readiness with a dry stick.
Let the golden beads cool and then cover them with glaze. We decorate and paint to your taste and choice.
Here I say goodbye to you for a moment. May you make the most delicious treats and may your friends always ask for wonderful recipes.
Happy upcoming Resurrection of Christ! All the best and health to your family and friends!
Good afternoon, dear readers. We continue to prepare for Easter. Today we’ll look at Easter cakes, several recipes, quite simple, but no less tasty. On such a good holiday as Easter, every family has Easter cake on the table.
It’s great, someone buys them, and someone spends their time and cooks it themselves. In the second option, everything is much tastier, because you create it yourself, for yourself and your loved ones, you put your soul into it, and this improves the taste significantly.
Easter cakes are displayed in the center of the table, decorated with beautiful multi-colored sprinkles and colored ribbons, pleasing to the eye and carrying a certain cult meaning.
This cult bread, like its ecclesiastical counterpart artos, is always baked from yeast dough. Such dough is living, it breathes, and if you leave the leaven from it, you can bake a lot of breads, that is, you can actually bake them endlessly. That is, Easter cake is a symbol of Eternal Life, the same daily bread that Jesus spoke about.
Easter cakes are always baked and such recipes can be found in old books, such as this one. Well, not exactly in an old book, from about the 60s, but it also says that this is an old recipe. I showed this recipe to my grandmother, she said that when she was a child, she and her mother baked such cakes using this recipe, although they added a couple more ingredients, but everything remained just like in the book.
We tried baking it and it turned out very tasty, try it too.
We will need:
- Flour - 1 kg;
- Milk - 1.5 cups;
- Eggs - 6 pcs;
- Butter - 300 gr;
- Sugar - 1.5 - 2 cups;
- Vanilla sugar - 1 sachet;
- Yeast - 50 gr;
- Raisins - 150 gr;
- Salt - 0.5 teaspoons.
Warm the milk until warm and dilute the yeast in it, so far only in half a glass.
Sift the flour twice and pour 4 cups into the milk-yeast mixture. Knead the dough.
Divide the eggs into yolks and whites and then grind the yolks with sugar until white. And beat the whites into foam.
Melt the butter.
Add the yolks with sugar, salt, butter and finally the whites to the kneaded dough. Each time stirring the mass and adding the newly added ingredient.
Knead the dough thoroughly, sprinkle flour on top, cover the bowl with a napkin or towel and leave overnight in a warm place.
Try to leave the dough in a large container so that it does not escape overnight.
In the morning, add the remaining flour, vanilla sugar and knead the dough thoroughly until it comes away easily from the walls of the dish. It itself should not be too thick.
Step 8
Cover the dish with a towel again and place in a warm place to ferment and rise. The time will be approximately 1 hour. The dough should double in size during this time.
Wash and dry the raisins. Then lightly sprinkle it with flour and stir. When the dough has risen, add the raisins and stir again until they are evenly distributed.
Prepare baking dishes. Grease them with butter and sprinkle with flour, simply grease paper molds with butter, non-stick molds do not need to be greased or sprinkled with flour. Although personally I grease any shapes with oil.
Divide the dough into molds, filling them 1/3, or no more than half.
To obtain a loose, more porous cake, the dough is placed on 1/3 of the mold, and a denser one - on half.
Place them in a warm place to rise, cover them with a towel to prevent the dough from drying out. The dough should rise about twice in size.
Brush the top with beaten egg or just sweet water. Place in an oven preheated to 170 degrees to bake. They will bake for about an hour. The time depends on the size of the pan and the features of the oven.
If during this time the top begins to brown too much, cover it with baking paper soaked in water.
Cool the finished baked goods, brush the top with glaze and sprinkle with powder, or decorate as your imagination dictates.
Recipe for beginners without eggs and kefir dough.
We continue to bake Easter cakes, now I present a very simple recipe for beginner housewives or those who prefer yeast-free baking. Here it is better to choose several varieties of raisins. For example, dark and white, the cut looks more beautiful.
Ingredients:
- Butter - 50 g;
- Sugar - 80 g;
- Kefir - 200 ml;
- Flour 175 g;
- Soda - 1 tsp;
- Citric acid - 1.2 tsp;
- Raisins - 50 g;
- Turmeric - 1.2 tsp;
- vanillin.
Add citric acid, soda and turmeric to the sifted flour. Sifting is necessary to enrich the molecules with oxygen.
In another container we begin to grind the butter and sugar. This is done quickly, so you can only use a spoon. We take out the butter in advance, it should be softened.
Now add sour kefir and grind again.
Steam the raisins for 10 minutes, then drain the water and dry them with a paper towel. Then mix it with a spoonful of starch so that it is evenly distributed in the dough.
We begin to introduce flour, stirring constantly, pour in the raisins.
Let the mixture sit for 10 minutes while the kefir reacts with soda and citric acid and the dough rises.
Place the dough into 2/3 of the molds.
They need to be baked for 40 to 60 minutes at 180 degrees.
The oven should not be opened for the first 15-20 minutes of baking. So we have prepared Easter cakes, all that remains is to cover them with glaze and decorate them.
Easter cake made from rich puff pastry (video).
I found this original recipe on the Internet. An unusual cooking solution and great taste, so I added it to my collection of recipes, check it out too.
Easter cake with lemon flavor.
In general, I love it when they don’t strictly adhere to the recipe from the book, when they add their own touch to the recipe and then the recipe becomes unique. Such people are creative and capable of thinking, love to experiment, and so on.
Now let's look at another simple recipe for making Easter cakes with lemon flavor.
We will need:
- Milk - 400 ml;
- Raw yeast - 50 g;
- Egg - 4 pcs;
- Sugar - 20 g;
- Butter - 180 g;
- Lemon - 1 piece;
- Flour - 700-800 g;
- Raisins - 150 g.
For the glaze:
- Protein - 1 piece;
- Lemon juice - 2 tsp;
- Powdered sugar - 5-7 tbsp.
Pour the yeast with a small amount of warm milk, add sugar. Stir thoroughly and leave for 10 minutes.
Sift the flour into another bowl, pour in the remaining milk and stir until smooth.
Then add the diluted yeast and mix everything thoroughly.
Select a larger bowl for the dough in advance, since the dough will rise, this must be taken into account.
Cover the dishes with cling film and a towel, this is even better. put in a warm place for 40-50 minutes.
Now we separate the whites from the yolks. We need yolks, add sugar there and beat with a mixer.
Pour out the yolks and the finished dough. Melt the butter in the same way and pour it there.
Grate the lemon zest and add to the dough. Mix everything thoroughly.
Now beat the whites with salt until thick. However, if you turn the bowl over, they will not fall out.
Add the whites into the dough and mix thoroughly.
Step 9
Now sift the remaining flour and mix thoroughly, and knead the dough for about 10 minutes.
Now you can add a little starch to the izum and add it to the dough. Knead the dough further, distributing the raisins evenly.
Then grease the bowl with oil, put the dough in it, and cover. We put it in a warm place and wait until it rises to double. This takes approximately 2 hours.
Now let's prepare the molds. It is better to lubricate them with oil too. Grease your hands too to prevent the dough from sticking. Place in molds 1/2 full and leave so that the dough rises. By the way, you can rise the dough directly in the oven by turning it on to the lowest setting with the door open.
As soon as the dough rises, close the oven and turn on 180°C. Bake for 20-30 minutes, reduce heat and check for doneness. You can use a match, you can use a skewer.
When ready, take out the Easter cakes, cover with a towel and let cool.
In the meantime, let's prepare the glaze. Mix all the ingredients in one bowl and beat thoroughly, using a mixer.
Then, before the icing hardens, spread on our cakes and decorate as you please. It turns out something like this:
Chocolate cake in a bread maker.
For those who have such a device as a bread maker, you can prepare Easter cakes according to many recipes, for example, chocolate cake, it turns out very tasty.
Ingredients:
- Flour - 3 + 1 cups;
- Milk - 1 glass;
- Dry yeast - 2.5 teaspoons;
- Egg - 2 pcs;
- Sugar - 2/3 cups;
- Cocoa powder - 1 teaspoon;
- Chocolate - 60 gr;
- Walnuts - a handful;
- Butter - 100 g (melted);
- Cinnamon - 0.25 teaspoons;
- Salt - a pinch.
The first thing we put in the bread machine bowl is dry yeast. At this stage, add only two teaspoons of them for now.
Next come three glasses of sifted flour. It should be sifted twice for better oxygen saturation. We have one more glass left, we won’t touch it for now. We'll need it a little later.
Add three tablespoons of sugar.
Mix cinnamon with cocoa and add afterwards.
Then add the eggs, followed by the softened butter.
Then pour in a glass of milk at room temperature.
This is the first stage of preparation.
Place the bowl in the bread maker. And set the program parameters. The total volume of ingredients is approximately 750 g, set the value to 750, then set the crust color to medium. I will have 1 program running. All values are visible on the display.
In this mode, the dough will be kneaded and the dough will rise, and in the future we will add the remaining ingredients.
Second stage, Easter cakes in bread machines.
When the dough has settled after the first kneading, before the second kneading add another half teaspoon of yeast, 1 cup of flour, the remaining sugar, nuts and chocolate broken into pieces.
Leave the dough to knead again. After which it will be baked, and we will wait until our Easter cake is baked and ready.
Take it out of the bowl, it comes out easily. Let it cool and decorate with icing and sprinkles.
As you can see, preparing this Easter treat is quick, simple and easy. The bread maker will do everything itself, and all you have to do is enjoy its taste and aroma.
Easter cake in a slow cooker with protein glaze (video).
You can also bake Easter cakes in a slow cooker. This recipe is quite simple, even an inexperienced housewife like me can handle it))).
I suggest you look at this recipe, plus a visual option for a beautiful decoration.
Cottage cheese cake for Easter, like a cupcake.
You need to understand the difference that cottage cheese baking is not the same thing as cottage cheese Easter. Kulich is a flour pastry, and Easter is just a curd dessert. They have different recipes and they symbolize different things. But both are an integral attribute of the bright holiday.
So, now I will share with you a very tasty recipe that tastes like a cupcake. Of course, you can cook it on different days, but the kids will sweep it off the holiday table in a matter of seconds! You can also bake in a mold and decorate.
We will need:
- Egg - 1 pc;
- Butter - 150 g;
- Sugar - 350 g;
- Cottage cheese - 250 g;
- Vanilla;
- Soda - 0.5 tsp;
- Flour - 1-2 cups;
- Raisin.
Beat the whites for three minutes into a good foam, without turning off the mixer, add sugar, melted, not hot (!!!) butter. And you need to beat for another three minutes.
Now it’s the turn of the cottage cheese; we also mix it with the general mixture until smooth.
Now add about a glass of flour and mix. In order for the mass to rise well, you need to quench the soda with vinegar and pour it into the mass.
Add vanilla on the tip of a knife for flavor.
We also add flour until the consistency of thick sour cream is obtained and add any fillers. It will be delicious with poppy seeds and nuts.
Grease the mold with vegetable oil; it is better to take the mold itself no more than 15 centimeters in diameter, or better yet, even smaller. So that the center of the cake is well baked.
You need to bake in a preheated oven at 160 degrees for about 50-60 minutes.
But you can also make more traditional forms.
The main thing to remember! You can’t cut the Easter cake while it’s hot, because the cottage cheese inside is still wet, let it cool.
Well, that’s all for today, we looked at Easter cakes using several recipes that always turn out great.
By the way, to make sure your kids enjoy this holiday, you can do the following:
- Prepare sweet cake;
- Choose a dough recipe that the kids like;
- Decorate the Easter cake together or let the children decorate it themselves.
Well that's it, join us in Odnoklassniki, read us on our channel Yandex.Zen. Bye bye everyone.
Easter cakes - the most delicious step-by-step recipes. updated: March 21, 2018 by: Subbotina Maria
Of course, ease of preparing Easter cake is a relative concept. If you are just starting to get used to the kitchen, then the classic raisin cake may not turn out perfect the first time. However, I hope that our detailed explanations will help you cope with the task - pay attention to the tips for beginners. I wrote them based on personal experience, since I baked Easter cake myself for the first time. So read the text carefully and try to do everything as it is written.
Ingredients:
- 1/2 cup milk,
- 2 cups of flour,
- 4 tbsp. spoons of sugar,
- 4 tbsp. spoons of butter,
- 10 g pressed yeast or 1 teaspoon of dry instant yeast,
- 1 egg
- 3 yolks,
- 1/4 teaspoon salt,
- 1/2 cup of a mixture of dried fruits, candied fruits and nuts (any of your choice),
- spices to taste
For the glaze:
- 1 protein,
- 230 g powdered sugar,
- 2-3 teaspoons lemon juice
The total cooking time for the cake is approximately 7 hours. Take this into account when you place the dough.
Method for preparing Easter cake with raisins
We put the dough for the Easter cake
To prepare the dough for Easter cake, be sure to put a dough - it will allow the yeast to be activated as much as possible in order to properly rise the rich, “heavy” dough.
Crumble the yeast, mix first with a glass of milk, and then add a glass of flour. Place the dough in a warm place for 3 hours (the best place in our apartment is the oven - you can set the temperature in it to 40 degrees - ideal for yeast propagation). During this time, the dough will greatly increase in volume, at least three times. To check the readiness of the dough, lightly tap the bowl with your palm. If the center of the dough has fallen a little, then it’s time to knead the dough.
Advice for beginners: do not wait for the dough to rise to its maximum level. Take the bowl in your hands if it seems light to you (and this effect occurs due to the fact that the dough, saturated with gas bubbles, is perceived as heavier than it actually is, therefore, when we take the bowl in our hands, we subconsciously expect, that it will weigh more), then you can start kneading the dough.
Kneading the dough
Melt the butter and let it cool.
Separate the yolks from the whites of three eggs. Place the yolks in a separate bowl, add a whole egg and grind everything with sugar, salt and spices (this can be cinnamon, nutmeg, lemon or orange zest, I added vanilla - I love the classic vanilla taste of the muffin).
Mix with the dough and then add 1 cup of flour. Knead the dough with your hands or a mixer with spiral attachments for about five to seven minutes.
Add oil.
Mix thoroughly one more time, place the dough in a large bowl, sprinkle lightly with flour, cover with a lid and place in a warm place for an hour to an hour and a half until the dough has doubled in size.
Now it's the turn of the raisins. It needs to be thoroughly washed, dried (for example, spread out on a napkin), and then rolled in flour. This is done so that the dough in those places where it comes into contact with dried fruits does not become damp and the cakes as a whole are baked evenly.
When the dough rises, add dried fruits to it and mix with a spoon.
Let the cake rise
Place the dough into the Easter cake pans. Our dough is enough for one large Easter cake or 2-3 small ones. Many people use compote cans for baking Easter cakes. For them, you need to cut out circles from baking paper to the size of the bottoms and wide strips, from which they roll up a tube, placing it inside the jar. This way the dough is guaranteed not to stick to the pan. I bake Easter cakes in an old Teflon pan, so I do without paper.
Fill the forms no more than halfway with dough! The dough will still rise.
The pans should now sit at room temperature—a process called “proofing”—until the dough rises to the edges of the pan. Tip for beginners: you don't have to wait for the dough to rise to its maximum. Hold the molds for half an hour to forty minutes before baking - even if your cake is not perfectly smooth (like mine), but it will not fall off during baking. From my own experience, I will say that for some reason fallen baked goods are perceived purely subjectively as more unsuccessful than unevenly risen ones.
Baking Easter cakes
Now it is important to calmly, without shaking, move the molds into an oven preheated to 180 degrees. We move slowly and smoothly. Place the cakes on the grill carefully.
Easter cakes need to be baked for an average of 40 minutes to an hour and a half. Baking time depends very much on the oven. It took me 1 hour and 20 minutes to bake. The top browned too quickly. I moved the cake to the bottom rack of the oven and covered the top with foil. This perfectly saved the crust from burning.
Check the readiness of the Easter cakes using a wooden stick. We pierce the cake deeper. The stick is dry, which means you can take out the cakes.
Decorate with icing
All that remains is to make the glaze and decorate the cakes with it. I chose a simple but effective glaze recipe. The glaze is applied in a fairly thick layer, and when it hardens, it gives a dense, glossy crust. It tastes very pleasant - with sourness.
Grind powdered sugar with egg white. The mixture will crumble at first, but will gradually become like a thick putty. Continue grinding until you get a very viscous glaze. Now you need to dilute it with lemon juice. Add lemon juice one teaspoon at a time, stirring well each time. You can check if you are happy with the consistency of the glaze: put it on the back of a spoon. If you are satisfied with how it lays and spreads, then you can decorate the cake.
The icing went on quite smoothly, so I didn't use any sprinkles.
The cut of the Kulich exceeded all my expectations.
