Russia is this country of holidays. But there are holidays that are met with whole streets. So, one of these holidays is Easter. This holiday gives faith and hope. The festive table on this day is special. There are certain dishes that are prepared only for Easter. One of these dishes is Easter cake.
The main feature is that the cake should be prepared with your own hands. Almost every housewife has her own special recipe for a delicious Easter cake. Many people think that preparing an Easter cake is something special; they put their soul into it.
There are thousands of Easter cake recipes. Any pastry chef knows how to make a delicious Easter cake. And each of them can give practical advice on its preparation. As a rule, confectioners believe that in order to cook a delicious Easter cake for Easter, you need to adhere to certain rules.
Any recipe for a delicious Easter cake is based on a yeast dough. Yeast dough can be prepared in different ways, but for the Easter cake it must be special. The main difference between dough for Easter cake and regular yeast dough is that it should contain more eggs and fat. Due to this, the dough will be very rich, but it will come much longer.
The main secret of a successful Easter cake is that it should be cooked in a warm room, without drafts, otherwise, the dough simply can not rise. And yet, the yeast must be necessarily “live”, in no case dry. Yeast dough loves to be kneaded for a long time, and given that the dough for the cake is very difficult in itself, it takes longer to knead. This can be easily explained. The longer the dough is kneaded, the more it “breathes”, i.e. filled with oxygen, which means baking will be airy. For this, before starting cooking, sift the flour, some housewives do it even two or three times.
Here is one very old recipe for a delicious Easter cake, as our grandmothers prepared it.
Ingredients:
1 kg of flour; 6 eggs; 1.5 tbsp. milk; 2 tbsp. granulated sugar; 300 gr margarine (butter);
50 gr yeast 0.5 tsp salts; 50 gr almonds; 50 gr candied fruit; 150 gr. Raisins;
half a pack of vanillin and ground cardamom grains (5-6 pcs.).
Cooking:
First of all, you need to cook the dough. To do this, you need to take 1.5 cups of milk, warm it to a warm state and dissolve the yeast in it. In the resulting liquid add half the flour required for cooking, stir well until all the lumps are dissolved. Cover it all with a towel and put it in a warm place. As soon as the dough is a little suitable, and its volume will increase by half, add egg yolks, grated with sugar, salt, butter and whipped, until foamy, whites oil (margarine) and the rest of the flour. The resulting dough should not be too steep, but it should move away from the walls of the dishes easily and not stick to your hands. After that, cover the dough again and put in heat. While it rises, you should cook raisins, candied fruits and almonds. Candied fruit, cut into cubes, washed and dried raisins, and peeled almonds from the skin and chop. As soon as the dough rises another half, add to it already cooked almonds, raisins and candied fruits. Next, we begin to lay out the dough in forms. The best option is to fill out the form by 1/3. At the same time, do not forget to grease the walls of the form with vegetable oil, and put oiled circles of paper on the bottom. The walls of the form can also be sprinkled with flour. Forms with the dough are cleaned in a warm place so that the dough once again rises. As soon as the dough has risen ¾ from the height of the mold, they are placed in the oven, pre-lubricated with an egg. Put them at an average temperature of about an hour. To avoid burning the top, you should cover the Easter cake with a piece of paper (oiled). After you pulled out the Easter cake, cover it with icing and decorate.
Bon appetit and Christ is Risen!
Here is another recipe for a delicious Easter cake in your bottle, dear hostesses.