Easter is one of those religious holidays that is celebrated in almost every family. During this period, all relatives gather in the house to complete Lent, and then, with pure spirit and body, enter the new day, which is marked by the resurrection of the Lord. At Easter, every housewife tries to prepare a table that will surprise all loved ones. A special place is occupied by festive pastries.
Easter cake recipe
Grocery list:
- Wheat flour - five hundred grams.
- Cognac - a tablespoon.
- Milk - one hundred and fifty grams.
- Margarine - one hundred grams.
- Eggs - three pieces.
- Cardamom - four grains.
- Raisins - fifty grams.
- Sugar - one hundred grams.
- Nutmeg is a third of a teaspoon.
- Fresh yeast - twenty-five grams.
- Vanillin - two sachets.
Cooking Easter Cake
For cooking, we use a proven recipe for Easter cake. All products must be placed in a warm room about an hour before cooking. Wheat flour must be sifted into a separate container, it is advisable to even repeat the process twice. Separately, pour slightly warmed milk into another small bowl. Put fresh yeast in it and wait until they “bloom”, then pour them into a bowl of flour.
Now you need to add a very softened margarine, one chicken egg and two yolks. Pour in nutmeg, sugar, ground cardamom grains and vanillin, then pour cognac in a bowl and slowly begin to knead the dough according to the Easter cake recipe until it stops sticking to your hands. If necessary, you can add more wheat flour. The main thing is that the dough does not become steep, but soft.
After this, the dough prepared according to the most delicious Easter cake recipe should be covered with cling film, wrapped in a blanket or blanket and placed in a warm place. This process takes four to six hours. It is important that there are no drafts in the room.
During this time, it is necessary to prepare the forms in which Easter cakes will be baked in the oven. When the yeast dough doubles, it needs to be kneaded, pour out the washed and dried raisins and once again knead well. Then the dough needs to be laid out in forms. To do this, cut off a small piece from the dough and place it on a flat surface sprinkled with flour and knead well, and then put it in a greased form. It should be filled by a third, since the dough during baking increases in volume.
When all the dough has been laid out in forms, it needs to be given a “rest” and a little older, then send the cookie cutters placed on the baking sheet into the oven. Easter cakes are baked from thirty to forty minutes, at a temperature of one hundred and ninety degrees. Ready-made Easter cakes should be taken out of the oven and allowed to cool directly in the molds, then greased with the prepared glaze and decorate with confectionery powder.
Curd cake
Essential Ingredients:
For the test:
- Flour - one kilogram.
- Cottage cheese - four hundred grams.
- Oil - half a pack.
- Eggs - four pieces.
- Dry yeast - four teaspoons.
- Milk - four hundred milliliters.
- Sugar - two hundred grams.
- Raisins - two hundred grams.
- Salt is a teaspoon.
For glaze:
- Powdered sugar - four hundred grams.
- Egg whites - four pieces.
- Lemon juice - two tablespoons.
Step by step recipe
To prepare a curd Easter cake, all products must be removed from the refrigerator in advance and left in a warm room. Then pour warm milk into a small container and pour out dry yeast. Separately, in a deep bowl, mix the fat cottage cheese, salt, butter melted in a water bath, chicken eggs and sugar. Pour a mixture of milk and dried yeast here. Stir everything.
Next, add the sifted flour and pure dry raisins and knead the curd dough with dry yeast in Easter cakes. Cover the bowl with the dough with a clean towel, and then with a blanket and leave in a warm place for one and a half to two hours. After this, knead the dough again and leave for another fifty minutes. Put the dough on the table, sprinkled with flour, and cut it into pieces of the right size. Knead each slice of dough and place in a greased baking dish.
Leave the dough in the molds to raise, and then place in the oven warmed up to one hundred eighty degrees. Curd Easter cakes are baked on average thirty minutes. Next you need to get the molds with ready-made Easter cakes and let them cool. At this time, you can cook icing to decorate Easter cakes. To do this, put egg whites, lemon juice and powdered sugar in a blender bowl. Beat the ingredients to a thick cream. Grease the cooled cakes with glaze and sprinkle on top with a special sprinkle. Juicy and tender curd Easter cakes are ready.
Easter cake in the multicooker
Product List:
For the test:
- Flour - one and a half kilograms.
- Dark rum - one hundred and fifty milliliters.
- Oil - one pack.
- Candied fruits - two hundred grams.
- Raisins - two hundred grams.
- Sugar - three hundred grams.
- Milk - four hundred milliliters.
- Salt - ten grams.
- Vanillin - a tablespoon.
- Dry yeast - twenty-five grams.
- Eggs - six pieces.
For decoration:
- Powdered sugar - six tablespoons.
- Lemon juice - ten milliliters.
- Marzipan - one hundred grams.
- Food coloring - three grams.
Recipe
To cook Easter cake in a slow cooker you will need fast-acting dry yeast. In a large bowl, sift the wheat flour. It’s better to do this twice. Pour in dry yeast and vanillin. Then dissolve sugar and salt in slightly warmed milk. Rinse dark and light raisins, dry, and, pouring rum, set aside so that it swells.
Pour milk with sugar and salt dissolved in it into a bowl with flour. Knead the dough, then add four chicken eggs and two yolks. Put softened butter here, and knead the dough according to the Easter cake recipe, cover it with a film for food. Then leave in a warm place for forty minutes.
While the dough rises, pour the rum from the raisins and place it on a paper towel. Then pour the dried fruit into a bowl and sprinkle with two tablespoons of wheat flour. Stir and set aside for now. This is necessary to ensure that the raisins are evenly distributed throughout the test and not sink to the bottom.
After the dough has doubled, knead it, pour raisins and candied fruits, and knead again. Cover with foil and place in a warm place for another fifty minutes. After the dough is suitable a second time, it needs to be transferred to the multicooker bowl greased with butter. Close the lid, set the "Yogurt" mode and set the timer for twenty minutes. These modes and times are ideal for lifting the dough placed in the bowl.
Twenty minutes later, by no means opening the lid, set the “Oven” mode and set the time to forty-five minutes. During the time that the most delicious Easter cake prepared according to this recipe will be baked, you can do glaze. In a small bowl, combine egg whites, lemon juice, icing sugar and beat well with a whisk. You can also cut figures for decoration from the finished marzipan and dye.
After baking, leave the cake to cool in the multicooker bowl. Then put it on a flat plate and grease thickly with glaze. When it hardens, decorate with colorful figures of marzipan. The fragrant and delicate Easter cake cooked in a slow cooker is completely ready.
Easter cake cooked in a bread maker
Products for the test:
- Flour - eight hundred grams.
- Fat cream - six tablespoons.
- Lemon zest - a teaspoon.
- Milk - two hundred milliliters.
- Turmeric - half a teaspoon.
- Oil - one pack.
- Sugar - three hundred grams.
- Raisins - one hundred grams.
- Dry yeast - twenty grams.
- Vanillin - a bag.
- Yolks - ten pieces.
- Candied fruits - fifty grams.
For decoration:
- Confectionery topping - one hundred grams.
- Egg whites - three pieces.
- Sugar - two hundred grams.
Step cooking
Easter cake in a bread maker turns out to be especially tasty and tender. You need to start by heating milk on a fire to thirty-five to forty degrees and pour it into the bread maker bowl. Then put warm ghee, butter cream and stir. In a suitable bowl, combine egg yolks and sugar. You need to beat them well with a whisk and place the bread maker in the bowl.
Next, you need to sift the wheat flour twice through a sieve so that it can be well enriched with oxygen. Then pour it on the liquid ingredients. Add dry yeast, vanilla, grated lemon zest, salt and turmeric. Set the program “Sweet bread”, the regime “Dark color of the crust” and weight - one and a half kilograms. A bread machine will knead the dough, waiting for the signal, you will need to pour raisins and candied fruits. Bake for one hour, and then set the “Preheat” program and continue to bake for another twenty minutes.
Easter cake cooked in a bread machine is ready. Now it remains to make the icing, for which beat the egg whites and sugar to a state of foam and grease the cooled cake. Garnish with a sprinkle on top and let the glaze harden. Lush, with a dark crust, Easter cake is ready.
Easter cake on kefir
Ingredients:
- Flour - eight hundred grams.
- Kefir - five hundred milliliters.
- Baking margarine - two hundred grams.
- Sugar - four hundred grams.
- Soda is a dessert spoon.
- Eggs - six pieces.
- Vanillin - one pack.
For decoration:
- Sprinkling - fifty grams.
- Powder - one hundred grams.
- Egg whites are two.
Cooking Easter Cake
As in almost all home baking recipes, you need to place all products in advance in a warm place. Cooking Easter cake on kefir will take less time than regular yeast. Place margarine for baking in a water bath and melt. In a deep bowl, break the chicken eggs and sprinkle sugar. Beat eggs with sugar using a mixer until thick foam. Then pour kefir and warm melted margarine into a bowl, pour baking soda and vanillin. Again, beat well with a mixer. Switch the mixer to low speed and, pouring the sifted flour into a bowl, mix the dough. After this, transfer the dough for Easter cake into a greased form. The oven is preheated to one hundred and eighty degrees. Put in it a form with dough and bake for forty-five to fifty-five minutes.
Get ready kulich kefir from the oven. While it cools down a little, you need to quickly prepare the icing - beat the whites with sugar, and apply the icing on the Easter cake. Sprinkle with a decorative top and let it harden. Decorating Easter cakes depends only on your imagination and taste. You can just sprinkle with powdered sugar, you can grease with glaze. Ready-made marzipan and all kinds of multi-colored sprinkles are also widely used.
Chocolate cake with nuts
The list of ingredients:
- Wheat flour - two hundred and fifty grams.
- Corn flour - eight tablespoons.
- Eggs - four pieces.
- Cocoa powder - fifty grams.
- The nut-chocolate mass is four hundred grams.
- Powder - two hundred grams.
- Baking powder - a teaspoon.
- Dark chocolate is a big bar.
- Vanillin - two sachets.
Cooking process
Break eggs into a suitable bowl, add vanillin and icing sugar. Beat until thick foam. Pour baking powder, cocoa powder, corn and wheat flour into separate dishes. Sift the dry ingredients in a bowl to the beaten eggs, add the nut-chocolate mass melted in the water bath, grated half the bar of dark chocolate and knead the dough for the chocolate Easter cake. Put the dough in a greased form and place in the oven. Bake at a temperature of two hundred degrees for thirty minutes. Then coat the cooled chocolate cake with finished icing and sprinkle with chocolate chips.