Easter cake: cooking recipe and decoration

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

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 Great Lent, and then, with pure spirit and body, enter a new day, which is marked by the resurrection of the Lord. For 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

Product List:

• Wheat flour - five hundred grams.
• Cognac - 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 - a third of a teaspoon.
• Fresh yeast - twenty-five grams.
• Vanillin - two sachets.

Cooking cake

For cooking, we use a proven recipeEaster cake. All products must be placed in a warm room about an hour before cooking. Wheat flour must necessarily be sifted into a separate container, it is even advisable to repeat the process twice. Separately, pour slightly warmed milk into another small bowl. Put fresh yeast into it and wait until it "blooms", then pour it into a bowl with flour.

Now you need to add strongly softened margarine, one chicken egg and two yolks. Pour also nutmeg, sugar, ground cardamom seeds and vanillin, then pour cognac into a bowl and slowly start kneading the dough according to the Easter cake recipe until it stops sticking to your hands. You can add more wheat flour if needed. The main thing is that the dough does not become steep, but soft.

After that, the bowl with the dough prepared according to the recipe for the most delicious Easter cake must 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 rich yeast dough has doubled in size, it needs to be kneaded, washed and dried raisins are poured in and kneaded well again. Then the dough needs to be laid out in forms. To do this, it is necessary to cut off a small piece from the dough, place it on a flat surface sprinkled with flour and knead well, then put it in a greased form. It should be filled by a third, as the doughexpands as it bakes.

When all the dough is laid out in forms, it needs to be allowed to "rest" and grow a little, then send the molds with the dough laid on a baking sheet into the oven. Easter cakes are baked from thirty to forty minutes, at a temperature of one hundred and ninety degrees. Ready Easter cakes need to be taken out of the oven and let them cool right in the molds, then grease with the prepared icing and decorate with confectionery powder.

Curd cake

Required 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.
• S alt - a teaspoon.

For frosting:

• Powdered sugar - four hundred grams.
• Egg whites - four pieces.
• Lemon juice - two tablespoons.

Step by step recipe

To prepare a cottage cheese Easter cake, all products must be taken out of the refrigerator in advance and left in a warm room. Then pour warm milk into a small container and pour dry yeast. Separately, in a deep bowl, mix fat cottage cheese, s alt, melted butter in a water bath, chicken eggs and sugar. Pour the mixture of milk and dry yeast here. Stir everything.

Next, add the sifted flour and clean dry raisins and knead the curd dough with dry yeastfor Easter cookies. 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 that, knead the dough again and leave for another fifty minutes. Turn the dough out onto a floured board and cut into desired size pieces. Punch down each piece of dough and place in greased baking pans.

Leave the dough in the molds to rise, and then place in an oven preheated to one hundred and eighty degrees. Cottage cheese Easter cakes are baked for an average of thirty minutes. Next, you need to get the molds with ready-made Easter cakes and let them cool. At this time, you can prepare the glaze for decorating Easter cakes. To do this, place egg whites, lemon juice and powdered sugar in a blender bowl. Whip the ingredients until a thick cream. Lubricate the cooled Easter cakes with icing and sprinkle with a special topping. Juicy and tender cottage cheese Easter cakes are ready.

Kulich in the slow cooker

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.
• S alt - ten grams.
• Vanillin - 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.

Cooking recipe

To prepare an Easter cake in a slow cooker, you will need high-speed dry yeast. Sift wheat flour into a large bowl. Better to do it twice. Pour also dry yeast and vanillin. Then dissolve sugar and s alt in slightly warmed milk. Rinse dark and light raisins, dry them and, pouring rum, set aside to swell.

Milk, with sugar and s alt dissolved in it, pour into a bowl with flour. Knead the dough, then add four chicken eggs and two yolks. Put the softened butter here and, after kneading the dough according to the Easter cake recipe, cover it with food film. Then leave in a warm place for forty minutes.

While the dough is rising, drain the rum from the raisins and spread it on a paper towel. Next, pour the dried fruits into a bowl and sprinkle with two tablespoons of wheat flour. Mix and set aside for now. This is necessary so that the raisins are evenly distributed throughout the dough and do not sink to the bottom.

After the dough has doubled in size, knead it, add raisins and candied fruits, and knead again. Cover with foil and place in a warm place for another fifty minutes. After the dough comes up again, it must be transferred to a multicooker bowl greased with butter. Close the lid, set the "Yogurt" mode and set the timer for twenty minutes. This setting and time is ideal for rising dough placed in the bowl.

After twenty minutes, without opening the lid, set the "Oven" mode and set the time for forty-five minutes. During the time that the most delicious Easter cake prepared according to this recipe is baked, you can do the icing. In a small bowl, combine egg whites, lemon juice, icing sugar and beat well with a whisk. You can also cut out figures for decoration from ready-made marzipan and dye.

After baking, leave the cake to cool in the multicooker bowl. Then put it on a flat plate and thickly grease with glaze. When it hardens, decorate with colorful marzipan figurines. A fragrant and tender Easter cake cooked in a slow cooker is completely ready.

Easter cake cooked in a bread machine

Products for the test:

• Flour - eight hundred grams.
• Fat cream - six tablespoons.
• Lemon peel - 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 - sachet.
• 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 machine turns out to be especially tasty and tender. You need to start by heating milk over a fire to thirty-five to fortydegrees and pour it into the bowl of the bread machine. Then put warm melted butter, heavy cream and stir. In a suitable bowl, combine egg yolks and sugar. You need to beat them well with a whisk and transfer them to the bowl of the bread machine.

Next, you need to sift the wheat flour through a sieve twice so that it can be well enriched with oxygen. Then pour it over the liquid ingredients. Add dry yeast, vanilla, grated lemon zest, s alt and turmeric. Set the program "Sweet bread", the mode "Dark color of the crust" and the weight - one and a half kilograms. The bread machine will knead the dough, after waiting for the signal, you will need to pour out the raisins and candied fruits. Bake for one hour, then set the Keep Warm program and continue baking 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 until foamy, and grease the cooled cake with it. Top with sprinkles and let glaze set. Lush, with a dark crust, the Easter cake is ready.

Easter cake on kefir

Ingredients:

• Flour - eight hundred grams.
• Kefir - five hundred milliliters.
• Margarine for baking - two hundred grams.
• Sugar - four hundred grams.
• Soda - dessert spoon.
• Eggs - six pieces.
• Vanillin - one package.

For decoration:

• Sprinkle - fifty grams.
• Powder - one hundred grams.
• Egg whites - two pieces.

Cooking Easter cake

As in almost all homemade recipesbaking, you need to place all products in advance in a warm place. Cooking an Easter cake on kefir will take less time than a regular yeast one. Place margarine for baking in a water bath and melt. Crack eggs into a deep bowl and sprinkle with sugar. Using a mixer, beat eggs with sugar until thick foam. Then pour kefir and warm melted margarine into a bowl, add baking soda and vanillin. Beat well again with a mixer. Switch the mixer to low speed and, pouring the sifted flour into the bowl, mix the dough. After that, transfer the dough for the Easter cake into a greased form. The oven is preheated to one hundred and eighty degrees. Place the mold with the dough in it and bake forty-five to fifty-five minutes.

Ready cake on kefir to get out of the oven. While it cools down a bit, you need to quickly prepare the icing - beat the whites with sugar, and apply the icing on the Easter cake. Sprinkle with decorative sprinkles on top and let 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 colorful sprinkles are also widely used.

Chocolate cake with nuts

List of ingredients:

• Wheat flour - two hundred and fifty grams.
• Corn flour - eight tablespoons.
• Eggs - four pieces.
• Cocoa powder - fifty grams.
• Walnut-chocolate mass - four hundred grams.
• Powder - two hundred grams.
• Baking powder - teaspoon.
• Dark chocolate - large bar.
• Vanillin - two sachets.

Cooking process

In a suitable bowl, break eggs, add vanillin and powdered sugar. Beat until thick foam. Pour the baking powder, cocoa powder, corn and wheat flour into a separate bowl. Sift the dry ingredients into a bowl with beaten eggs, add the nut-chocolate mass melted in a water bath, grated half a bar of dark chocolate and knead the dough for a chocolate Easter cake. Put the dough into a greased form and place in the oven. Bake at a temperature of two hundred degrees for thirty minutes. Then spread the cooled chocolate cake with the finished icing and sprinkle with chocolate chips.