TOP-4 recipes with photos of making Easter cake. Home cooking secrets. Video recipes.
Easter is the main Orthodox holiday, and an integral attribute of the Easter table is cottage cheese Easter, colored eggs, and, of course, Easter cake. Easter cake is a special ceremonial bread of a "festive" kind. It is baked from yeast dough with the addition of a large amount of eggs, butter and sugar. For Easter cakes, you cannot spare the products, they must be the best so that the baked goods are the most delicious and beautiful. Easter cake is usually prepared in the form of a cylinder, and the "top" is decorated with glaze or powdered sugar. Today Easter cakes are tasty and do not stale for a long time. The process of making a festive cake is long and requires some knowledge, but the result is worth it.
Secrets of making Easter cakes
- According to signs, Easter cake should be cooked in a good mood and in silence, because the dough is capricious and requires careful handling. You shouldn't even slam the door and speak loudly. It does not like drafts, loud sounds and sudden temperature changes.
- For kneading the dough, use "live" yeast, because they speed up the fermentation process. If you do not have such yeast, take dry yeast marked "active".
- Be sure to sift the flour several times so that it is saturated with oxygen, and the cakes are more luxuriant. Choose good grades of dry flour.
- The oil must be fresh and natural. Melt a little and let it brew before adding it to the dough.
- Separate the whites from the yolks so that not a single yolk particle gets into the whites. This will negatively affect their fluffiness when whipping.
- The dough must be kneaded for a long time. This helps to saturate it with oxygen and makes it more luxurious.
- For flavor, vanilla, lemon or orange zest, spices (cardamom, nutmeg, cinnamon, cloves) are put in the dough. The added candied fruits, raisins, nuts, honey, chocolate, and even cognac improve the taste of the cake.
- They attach particular importance to decorating the Easter cake. Traditionally, an image of a cross or the letter "ХВ" is laid out on it with the help of nuts or raisins. But here you can use imagination. For example, pour icing and fondant over the cake, decorate with poppy seeds, powdered sugar or confectionery sprinkles.
- The dough should not be tight, otherwise it will be "heavy", and the cakes will quickly become stale. At the same time, it should not be too soft, otherwise the cakes will creep and be flat. You can adjust the consistency of the dough with eggs and flour.
- The dough will "rise" approximately twice, so take the baking dish with high sides and fill it with dough to 1/3 of its volume.
- Grease the baking dish well with oil, or better use soaked parchment paper.
- Preheat the oven well before baking, and do not open the oven door during baking so that the dough does not settle.
- Bake the cake in a humidified oven. To do this, put a container with water down.
- The cake is baked at a temperature of 200-220 ° C for a different amount of time: weighing less than 1 kg - 30 minutes, 1 kg - 45 minutes, 1.5 kg - 1 hour, 2 kg - 1.5 hours.
- Previously, the dough for cakes was kneaded on the night from Thursday to Friday, baked throughout Friday, and on Saturday they were carried to church for consecration.
Traditional Easter cake with raisins
Delicious traditional Easter cake with raisins. It can be stored for a long time even without a film, while the crumb inside, even after a week, remains soft and crumbly! From the specified number of products, 4-6 cakes are obtained, depending on the size of the container.
- Caloric content per 100 g - 329 kcal.
- Servings - 3
- Cooking time - 5 hours
Ingredients:
- Milk - 500 ml
- Sugar - 300 g
- Butter - 1 kg
- Vanilla sugar - 1 tsp
- Dry yeast - 12 g
- Flour - 1 kg
- Eggs - 6 pcs.
- Raisins - 275 g
- Salt - a pinch
Cooking a traditional Easter cake with raisins:
- Mix dry yeast with flour (500 g) and add to warm milk.
- Knead the dough. Cover the container with a towel and put it in a warm place for half an hour so that the dough doubles.
- Separate the whites from the yolks. Mash the yolks with sugar until white, and beat the whites into a stiff foam.
- Add yolks with sugar, salt to the matched dough and mix.
- Add butter at room temperature and knead the dough.
- Then carefully add the proteins in portions and knead the dough.
- Add the remaining sifted flour in portions and knead the dough.
- Cover the dough with a towel and set in a warm place for 1 hour, so that it approximately doubles.
- Sort the raisins, rinse, pour boiling water for 10-15 minutes. Rinse it again, dry it with napkins, sprinkle with flour and stir so that all the raisins are rolled in flour.
- Add raisins to the matched dough, mix well again and set aside for 10 minutes.
- Grease the molds with butter, lightly sprinkle with flour, so that then the cakes can be easily reached and spread out the dough, filling the molds by 1/3 part.
- Set the filled forms aside for 10 minutes to allow the dough to rise.
- Grease the dough in tins with egg yolk and place in a preheated oven up to 100 ° C. Keep the cake for 10 minutes, increase the temperature to 180 ° C and bake until tender for 45-50 minutes without opening the oven door.
- Ready-made Easter cakes will acquire an even brown color. Check their readiness with a wooden stick, it should remain dry.
- For the icing, whisk the egg whites into a stiff foam, add the icing sugar and beat again.
- Cover the finished hot cakes with a culinary brush with glaze, evenly coating the top.
- Immediately apply confectionery dressing to the icing.
Gluten Free Fast Cake
Fast Easter cakes are not only gluten-free, but also without butter and eggs. They are covered with chocolate-nut glaze. Therefore, keep in mind that the hotter the glaze, the thinner it will be on the product.
Ingredients:
- Corn starch - 200 g
- Corn flour - 200 g
- Rice flour - 100 g
- Potato starch - 100 g
- Coconut milk - 250 g, 20 g for brushing
- Dried apricots - 100 g
- Brown sugar - 150 g
- Vegetable oil - 200 ml, 20 g for lubrication, 50 g for glaze
- Lemon juice - 1 tablespoon
- Soda - 5 g
- Salt - 5 g
- Caramel - for decoration
- Vanilla pod seeds - half a pod
- Dark chocolate - 150 g
- Roasted hazelnuts - 250 g
Making quick gluten-free cakes:
- Combine all dry foods (except baking soda), add coconut milk with vanilla seeds and stir continuously.
- Pour in vegetable oil with lemon juice and add baking soda. Stir the food until smooth and leave for 5-10 minutes.
- Divide the dough into 5-6 parts and arrange in oiled tins, filling them 3/4 full.
- Grease the top of the cake with milk and send to bake in a preheated oven up to 180 ° C until fully cooked for 35-40 minutes.
- Remove the finished cake from the oven, transfer the forms to the wire rack and cool.
- For the glaze, chop the hazelnuts and melt the chocolate in a water bath. Pour the butter into the chocolate and stir until smooth. Pour glaze over the finished cakes, garnish with nuts and caramel and let set.
Easter cake with fresh yeast
Easter cake made with fresh yeast turns out to be very tasty. At the same time, the recipe is very simple, although this is a troublesome business, tk. takes a long time. But the time spent pays off with the wonderful taste of homemade Easter cake and the mood of waiting for the holiday.
Ingredients:
- Fresh yeast - 60 g
- Milk - 600 ml
- Flour - 1.5 kg
- Butter -200 g
- Eggs - 6 pcs.
- Sugar - 450 g
- Salt - 1.5 tsp
- Vanilla seeds - from 1 pod
- Country sour cream - 300 g
- Orange zest - 1 large fruit
- Candied orange peel - 100-120 g
- Egg yolk - 1 pc. for lubrication
- Egg white - 1 pc. for glaze
- Powdered sugar - 150 g
- Cream with a fat content of 30% - 1 tbsp.
- Lemon juice - 1 tablespoon
Cooking Easter cake with fresh yeast:
- Mash fresh yeast with 2-3 tbsp. warm milk for a paste consistency.
- Pour in the rest of the milk, add flour (500 g) and stir well so that there are no lumps.
- Cover the bowl with the dough with a napkin and leave in a warm place for 1 hour, so that it doubles in volume.
- Mash the yolks with sugar and salt, add sour cream, grated zest and vanilla seeds.
- Then add the matched dough, mix and add the remaining flour in several steps.
- Slowly pour in the butter, previously melted and cooled to room temperature.
- Knead the dough well with your hands for 10 minutes.
- Whisk the whites into a fluffy mass and stir into the dough so that it is not very thick and lags behind the walls of the bowl.
- Leave the dough for 1, 5 hours to come up and double in volume.
- Lightly dust the candied fruit with flour and add to the dough that has come up.
- Knead the dough a little, cover with a towel and leave in a warm place to rise for 40-50 minutes.
- Crumple the dough again and arrange in the molds, filling them 2/3 full.
- Leave the dough in the tins for 15-20 minutes and brush the surface of the cakes with whipped yolk.
- Place the dish in a preheated oven to 200 ° C and bake for 40 minutes. Then reduce the temperature to 175 ° C and bake for another 15-25 minutes. Check readiness with a wooden stick.
- Remove the finished cakes from the oven, remove from the molds and place them on a wire rack to cool.
- Cover the cooled Easter cakes with glaze. To do this, beat the whites until soft peaks, add the powdered sugar and beat until the mass becomes smooth and shiny. Add cream and beat for 30 seconds. Pour in lemon juice and whisk again. Immediately apply the icing to the cooled Easter cakes and leave until completely solidified.
Dough cake with orange peel
Dough cake with orange peel turns out to be very tasty and aromatic. It's not just baked goods, or just food - it's the perfect Easter cake with amazing citrus aroma and flavor.
Ingredients:
- Flour - 700 g
- Milk - 350 ml
- Butter - 250 g, 20 g for lubrication
- Eggs - 5 eggs, 1 pc. for lubrication
- Sugar - 170 g
- Compressed yeast - 30 g
- Raisins - 150 g
- Almonds - 100 g
- Vanilla - sachet
- Orange - 1 pc.
- Salt - 0.25 tsp
- Egg whites - 2 pcs.
- Powdered sugar - 300 g
- Lemon juice - 1 tablespoon
Cooking Easter cake with dough and orange peel:
- Pour warm milk (37-40 ° С) into a bowl, add sugar (1 tablespoon), yeast and stir. Place the bowl in a warm place for 40 minutes to allow the yeast to rise.
- Pour the remaining warm milk into the milk-yeast mixture, stir, add flour (150 g), vanilla seeds and half of the remaining sugar. Stir again to get a mass like thick sour cream.
- Separate the whites from the yolks. Mash the yolks with the remaining sugar until a fluffy white mass, add to the yeast mass and mix thoroughly. The mass must remain liquid.
- Then add all the sifted flour and knead the dough well.
- Beat the whites with a pinch of salt until foam forms, which will stick to the whisk, and add portions into the dough.
- Stir the dough from bottom to top, add softened butter and knead the dough until smooth and smooth.
- Cover the bowl with a towel and store in a warm place for 2 hours.
- Pound the matched dough and add chopped nuts, orange zest and raisins pre-soaked in boiling water for 5 minutes.
- Divide the dough into 3 parts, roll into balls and arrange in molds, greased with butter, filling them 3/4 of the volume.
- Cover the molds with a towel and put them in a warm place for 1 hour.
- Grease the top of the cakes with a beaten egg and send to bake in a preheated oven to 180 ° C for 50-60 minutes until cooked.
- Remove the finished cakes from the oven, transfer the forms to the wire rack and cool.
- Apply glaze to warm Easter cakes. For the icing, beat the egg whites until they peak. Add powdered sugar, add lemon juice and stir.
