The best Easter cake: a step by step recipe with a photo - a recipe for cooking with a photo. How to bake Easter cake - recipes for Easter

Since childhood, Easter has been Easter cake, eggs, and other goodies. This is such a bright and delicious holiday that I remember every time for a very long time. Although in childhood we did not understand the essence of the holiday, and even in my childhood we talked about it slowly, but we knew exactly when the holiday would be, because mothers and grandmothers began to bake Easter cakes in advance, buy and paint eggs. In our time, it was impossible to buy Easter cake in the store, so everyone baked at home. The smell was when you walk down the street, amazing.

Easter cake recipes with photos step by step from A to Z

In this article, I suggest you prepare the dough (which is perhaps the most important thing), glaze and bake Easter cakes. Easter cake recipes are not very complicated, although they are varied, you just need to work hard. But everyone invents jewelry for himself. And there are no decorations. In general, see for yourself. In the next article, I will show you other Easter cakes with different decorations.

Menu:

First, read how you can make the icing, because it is needed for all Easter cakes. Of course, it can be done in different ways, but this recipe that you will now see can be applied to all Easter cakes.

Ingredients:

• Egg white
• Powdered sugar
• Lemon juice
• Vanillin

Cooking:

For 1 medium protein, take 1 cup of powdered sugar, 1 tablespoon of lemon juice, vanillin at the tip of a teaspoon or at the tip of a knife.

Pour the cooled protein into a deep container, beat for about half a minute, until a light foam appears and begin to add powdered sugar in parts (you cannot replace it with sugar). Then add lemon juice and vanilla, all the while continuing to beat our mixture with a mixer. Beat for a couple more minutes. Approximately to the consistency of thick, whipped sour cream. Glaze is ready.

We decorate Easter cakes when they cool down or are slightly warm. They dry in 20-30 minutes.

In order for the Easter icing not to crumble and beautifully cut off with the Easter cake, you need to: completely cool the Easter cake along with the icing for 2.5-3 hours. Put them in an enamel pan with a tight lid. If there is none, put each cake in a plastic bag and tie it up. The next day, the icing will be perfectly cut and not crumble. Please carefully measure the amount of ingredients and cool the cake completely before packaging. These are the two main rules.

I wish you success!

Maybe someone has their own glaze recipe, and someone will appreciate these recipes, write in the comments if you liked something?

Ingredients:

Cooking:

1. Pour boiling water into milk, we get a warm liquid. Pour into a deep bowl. Pour yeast, vanilla sugar, a little regular sugar, about 1/3 part.

2. Add a little sifted flour or sift it immediately into a cup. Mix everything thoroughly and set aside the dough. Let it fit.

3. Break the eggs into a separate deep cup. Add nutmeg and salt. Pour in the remaining 2/3 white sugar.

4. Beat everything thoroughly until the sugar dissolves.

5. Melt the butter. Pour into beaten eggs.

6. While the eggs and butter were being cooked, the dough had already come up, began to bubble, the yeast began to work. Pour the batter into the beaten eggs with butter.

7. Add the remaining flour to the mixture and knead the dough.

8. The dough should not be too liquid.

9. We shift the well-kneaded dough into a greased container. Cover with foil and leave to rest.

10. 1 hour has passed, the dough has rested and risen. It must be well crushed. Well kneaded, again covered with a film and set aside.

11. Nuts need to be fried in a dry frying pan.

12. Another hour has passed. The dough has risen three or four times. We close the table with cling film and grease it with vegetable oil. Put the dough on it. The dough turned out soft and airy.

13. Stretch (flatten) the dough with your hands into a rectangle. So that the dough does not stick to your hands, you need to grease your hands with vegetable oil.

14. Sprinkle the surface of the dough with brown sugar. If you don't have brown, sprinkle with white. There is no need to add sugar close to the edges.

15. Top with nuts.

16. We take the film from one edge and, lifting it, begin to roll up the roll.

17. Raise, as if pulling, the film higher, the roll continues to roll up. With the help of a film, this is done very easily.

18. Divide the dough roll into three parts.

19. Separate one part, knead it a little.

20. And vertically put the dough in a form prepared in advance and laid out inside with parchment paper. We fill the form with dough approximately 1/3 of the part.

21. Divide the remaining dough into 2 parts, also gently punch down and put into two molds. Cover the molds with cling film and set aside to allow the dough to rise.

22. When the dough has risen approximately filling 2/3 of the form, put it in the oven, heated to 170 ° -180 ° bake, for about 30-40 minutes. We will watch. As soon as the dough is reddened, we will try for readiness.

23. We put forward the forms from the oven and pierce the cakes with a wooden stick in the middle. If the stick comes out dry, the cake is ready.

24. The forms have cooled down, we take out the Easter cakes.

25. We cover the cooled Easter cakes with icing. Frosting can be made with egg white and powdered sugar, or simply with powdered sugar and water.

26. Decorate the top around the edges with sprinkles. With a cream of a different color, we write two letters: X and B. I think there is no need to explain what it is.

Cut off a piece of cake. Look how airy. The aroma is fragrant. And nuts inside, beauty. And the taste, gentle amazing.

Enjoy your meal!

1. Recipe for Easter cakes with milk and sour cream

Ingredients:

For two large cookies:

• Warm milk - 500 ml.
• Sour cream - 200 g.
• Butter - 120 g.
• Vegetable oil - 3-4 tbsp.
• Sugar - 2 cups
• Eggs - 3 eggs +2 yolks
• Salt - 1 tsp
• Orange peel - 1 tbsp.
• Raisin-250 g.
• Yeast - 3 tablespoons + 70 ml. warm water
• Flour - 10-11 cups
• Vanillin.

Cooking:

1. First, of course, we will prepare the dough. In order to prepare the dough, we need to activate the yeast. Pour the yeast into a small deep container, add a little, 70 grams of warm water, and 50 grams of warm milk. Pour in 2 teaspoons of sugar. Mix everything until smooth, close the lid and set aside for 15 minutes.

2. Pour warm milk, salt into the mixer bowl, pour half a glass of sugar, pour already activated yeast, pour a little flour.

3. Knead until smooth. We knead everything with a processor, you can knead with your hands. Cover the bowl with a tea towel and leave to rise until the dough doubles in size.

4. Our dough has tripled. Now we are going to add the treat.

5. Add sour cream. Add three eggs and two yolks. We turn on the processor, let it slowly mix everything up. Pour the remaining sugar, add the zest, pour in 1 tablespoon of vanillin, add the softened butter.

Pour in 3 tablespoons of vegetable oil. Add raisins. We previously poured raisins with boiling water for 5-10 minutes. Gradually add flour.

6. We should get a dough a little thicker than pancakes. This is how it turned out.

7. Cover the dough with a lid, you can also cover it with a towel on top to make it fit.

8. Lubricate the cake mold with vegetable oil. We have a form with a non-stick coating, we only lubricate it, if your form does not have such a coating or is scratched, be sure to line the bottom and sides with parchment paper.

9. Look how our dough came up.

10. Put the dough into the mold so that it fills half the mold. Close the lid and let the dough rise again.

The time for raising the dough depends on what kind of yeast you had, how much muffin is in the dough and on the temperature of the room in which this dough is located. So each test will have a different settling time.

Maybe one hour, maybe two, maybe less than an hour. We will watch while the form is completed.

11. Our Easter cake rose, approached. We put in the oven. We bake at a temperature of 170 °, 40-50 minutes.

12. Watch how the dough turns brown, you can take out the cake. If you are not sure that the cake is baked, then check with a wooden stick by piercing the cake from above. The stick is dry, the cake is ready.

13. Let the cake cool down. We take it out of the form. Apply glaze to the top surface.

Sprinkle the Easter cake with colored sprinkles, decorate with pre-made sugar flowers. Everything, our Easter cake is ready.

Well, isn't it a beauty!

Enjoy your meal!

Ingredients:

For test:

• Dry yeast - 2 tbsp.
• Warm milk - 1.5 cups
• Flour - 1 kg.
• Eggs - 6 pcs.
• Butter - 300 g + 50 g for greasing molds
• Sugar - 400 g.
• Almonds - 100 g.
• Vanilla sugar - 2 sachets.
• Raisins - 150 g.
• Candied fruits - 50 g.

For glaze:

• Powdered sugar - 1 cup
• Chicken protein - 1 pc.
• Lemon juice - 1/2 tbsp

Cooking:

1. First, prepare the dough. Pour dry yeast into a cup, gradually pour warm milk and stir constantly until a homogeneous mixture is obtained.

2. Add 500 g of flour to the yeast with milk. Stir well and knead by hand until lumps disappear. Cover with cling film and a towel and put in a warm place.

3. When the volume of the dough doubles, after about 1.5-2 hours, we start preparing the dough for Easter cakes.

All the products that we use to prepare the cake dough must be warm.

4. Separate the egg whites from the yolks. Whip the whites into a strong foam. In a separate bowl, grind the yolks, add 3/4 teaspoon of salt, 5-6 crushed cardamom seeds in powder (or you can take 2 bags of vanilla sugar) and 400 g of granulated sugar. All this we whipped with a mixer.

5. We shift the approached dough into a large cup. Add crushed egg yolks and mix well by hand.

6. Add softened butter. Mix everything well with your hands. In general, the dough loves when it is kneaded by hand.

6. Add whipped proteins.

7. Mix everything until a homogeneous mixture with a whisk or spoon. Take a whisk with a long, strong handle. Stirring is quite difficult, but it takes a long time to stir. The dough should not be very thick.

8. When the dough becomes large lumps, we begin to knead it with our hands.

9. The dough has become completely homogeneous without lumps, as if we smooth it with a spatula, cover it with a film, put a towel on top and put it in a warm place.

10. While the dough is coming up, we are working on other ingredients. Drop the almonds into boiling water. After a minute, drain the water, pour it onto a flat plate and easily peel off the skin. Rinse the peeled almonds with cold water so that they do not darken. Lay out on a towel and pat dry. Pour onto a baking sheet and put in the oven for a few minutes to dry.

11. When the dough has doubled, after about 1.5-2 hours, pour into it 150 g of pre-washed and dried raisins, 100 g of peeled and chopped almonds and 50 g of chopped candied fruits. Mix everything very thoroughly with your hands.

12. Lubricate the cake molds with butter. If your forms are low, it's okay, lift them up with hard paper. Do not forget to oil the paper as well and fasten it with a paper clip on top. We used tin cans as molds here.

13. Fill out the forms with 1/3 dough.

14. When the dough rises to 2/3 of the mold, carefully grease it with yolk and put it in the oven without shaking the mold. The oven must be preheated to an average temperature of 180°. Bake for 30 to 60 minutes.

The time depends on the oven and the size of the cookies. As we already know, we check the readiness with a wooden stick. If the stick stuck in the cake and immediately taken out remains dry, then the cake is ready.

15. While the cake is baking, let's make a protein glaze. Put one protein in a cup, add 1 cup of powdered sugar, half a tablespoon of lemon juice

and beat everything until you get a glaze.

16. Put the finished Easter cakes on a wooden board.

17. Water with watering and sprinkle with colored sweets (sprinkling). These are such beautiful, fragrant Easter cakes we got.

Enjoy your meal!

Happy Easter to you!

Easter cakes are easy to bake at home. For baking Easter cakes, an oven and a slow cooker and a bread machine are also suitable. For Easter cakes, we make rich, yeast dough with milk, cream, and raisins. With raw or dry yeast.

In preparation for the Easter holiday, we bought a lot of products for paska and Easter cakes. Now we will use them. I laid out the products in advance on the table so that they became at room temperature. This is essential for a good test.

What you need:

How to cook:

1. Pour warm milk over yeast and st. a spoonful of sugar in a bowl. I add a glass of flour. Mix very well and cover with cling film.
   
2. I put the dough in a warm place. It is advisable not to make noise in this room, not to shout and not to knock.
3. I'm making sweet dough. From the eggs I took only the yolks. Proteins will be needed later.
4. Beat the eggs in a bowl, adding sugar, vanilla and salt. With a fine grater I rub orange zest into the dough. I grind everything with a whisk.
   
5. Here the steam has risen. She laid out the dough to the yolks, added softened butter and stirred well. As soon as the mass has become homogeneous, I sift 300 grams of already sifted flour into it. This is how the flour should be sifted twice.
   
6. Now I knead the dough by hand. The dough loves to be kneaded by hand. I cover it with a film and put it in a warm place for an hour to rise.
7. I brew cranberries with raisins and candied fruits in hot water for 15 minutes. Then I rinse and dry with a towel.
8. The dough has risen and tripled in size. I beat the dough and pour the whole set of dried fruits into it.
   
9. Again, knead the dough well by hand. I grease the molds with oil. From the dough, I roll out the balls in size by one third of the mold. I put the molds on a baking sheet and cover with a towel. Let it stand for one more hour.
   
10. When an hour has passed, I preheat the oven to 180 gr. I put a baking sheet in there. I note the time and after half an hour I take the baking sheet out of the oven. I cover with a towel and after 10 minutes the Easter cakes were easily taken out of the molds. I lay them out on a towel. I rotate it periodically so that they do not lose their shape. And so let them lie until they cool down completely.
    
11. Glaze. I grind the proteins and sugar with a whisk for about three minutes. I put the bowl in a water bath and heat it up, constantly stirring with a whisk. I check that the proteins do not overheat and do not curl up. Just keep them a little warm.
    
12. Five minutes have passed, I remove the bowl from the bath and continue to knead with a whisk until the glaze is thick and shiny. Now I just dip the Easter cakes in the icing and turn it a little.
    
13. I sprinkle the cookies with multi-colored toppings. You can decorate with whatever you like.
    

Fragrant cookies are ready. The dough is soft and airy. We cooked it with our own hands, so no Easter cakes from the store can be compared with ours. Eat with pleasure!

Video recipe from the channel "Tasty Corner"

Early Easter cake in a slow cooker - video recipe

And now for the very lazy Easter cakes we will bake in a bread machine.

Easter cakes in a bread machine - the fastest and easiest recipe

Let's say there is absolutely no time to knead everything by hand and cook slowly. This is where the bread maker comes to the rescue. I will make a big and beautiful Easter cake for the whole family in the Mulineks bread machine. Products are like for any Easter cake.

What you need:

How to cook:

1. I pour milk into the bowl of the bread machine, add eggs, salt, sugar. My oil has been warm for a long time and has already softened. I also throw it in the bread maker. Now I add all bulk products - flour, dry yeast, vanillin, nutmeg and cinnamon.
2. I set the program "Sweet bread". Weight - 1 kilogram. The crust is medium. I press "Start"
3. The dough is kneaded. After the bread machine gave a signal, I fall asleep scalded with boiling water and dried on a towel, raisins.
4. When it's ready, don't take the cake out of the oven right away. Let it stand for ten minutes. And then I take it out and cool it down.
   
5. When it cools down, pour over the icing and sprinkle with colored sprinkles. Kulich is ready.
   

This is such a big, savory cake for the whole family. The recipe for icing for Easter cake is in the first recipe. It's not worth repeating.

And now my favorite recipe from Yulia Vysotskaya and the Eat at Home channel. I love this show!

Easter cake - video recipe from Yulia Vysotskaya

Julia has everything in her hands. Such a smart one!

And we have ahead of us the preparation of a special, royal cake

Easter cakes Royal - recipe with photo

Easter cakes Royal differ from the usual ones in a large number of fatty and sweet foods. I add butter, cream, cognac, and many different dried fruits to Tsarsky Easter cake.

What you need:

How to cook:

1. I'm making steam. I pour a glass of warm cream into a container and pour one tablespoon of sugar and yeast. I mix.
2. In a separate bowl, sift half a glass of flour and pour the yeast mixture into the flour.
   
3. I stir the dough very carefully, cover with a film. I leave it in a warm place for half an hour.
4. My spices are all ground. If not ground, they must be ground into powder in a mortar. I pour ground saffron with warmed cognac. Let it brew.
5. I separate the egg whites from the yolks. Proteins are useful for glaze. In a bowl, mix sugar with yolks, vanilla, salt and melted butter. I add the risen dough.
   
6. I mix everything well. I pour in the infused cognac with saffron and pour in all the other spices. If there is no dried zest, rub the zest of one orange on a fine grater.
7. I begin to add a little double-sifted flour and knead the dough. When all the flour is added, I start kneading by hand.
   
8. Knead the dough for at least 15 minutes. It will become soft and elastic. Then I cover with a towel and let it rest for another half hour. In half an hour the dough doubled in volume.
   
9. I coat the molds with oil. Divide the dough into molds. To be no higher than half the form. I let the dough stand in the forms.
   
10. I preheat the oven to 180 gr. When the dough has risen to the top in the forms, I send the sheet with Easter cakes to the oven. Do not close the oven door for ten minutes.
    
11. After 10 minutes I close the door. After another 15 minutes, reduce the heat to 150 gr. and my cakes are baked for another 15 minutes. I take it out and let them cool down. After four hours they were cold. I cover with glaze and decorate with colored confectionery decorations. See the first recipe for frosting.
    

The taste of these cakes is especially delicate, creamy. Eat for health!

Easter cakes from Alexandrian dough from the video channel Cooking with Irina

Easter cake of Alexandria - video recipe

And for today, I have everything about Easter cakes. Many thanks to everyone who looked at the site and cooked with me today!

If you liked the recipes, click on the buttons of social networks and save them on your page.

But first, we need to find out

What date is Easter this year

The easiest recipe for a delicious cake

The easiest, because the dough does not need to be kneaded. Another such method is called “lazy Easter cakes”. The dough is liquid. as for pancakes or hash browns. It's important for me. I do not like difficult and tedious recipes for cooking and baking.

The recipe is not very cheap nowadays, but I inherited it from my husband's grandmother, and then it was much cheaper. The cookies turn out amazing!

Products:

• half a liter of milk;
• 100 gr. pressed yeast;
• 15 yolks;
• 150 gr. margarine;
• 400 gr. butter;
• 400 gr. ghee;
• 1 kilogram of sugar;
• 2 kg. flour;
• a pinch of salt;
• 2 tbsp. tablespoons of vegetable oil;
• vanillin;
• 300 gr. peeled walnuts;
• 300 gr. seedless raisins.

Remove all butter and margarine from the refrigerator in advance so that it is soft.

flour necessarily sift.

If you use fresh yeast in briquettes, then put the dough before the appearance of active bubbles. If you use dry yeast, the activation process will be much faster. Opara - 100 gr. dissolve yeast in 100 gr. warm milk. Add 1 tablespoon of sugar and flour to it. Stir gently and place in a warm, draft-free place.

Rinse raisins and soak in water to swell. .

Mix milk with sugar, add a little flour. Try not to form too many lumps. But then they disperse. Add egg yolks (whites will go to the glaze), salt, vanillin and butter with margarine. Mix everything thoroughly. Add more flour.

Now very carefully pour in the approached dough. It is better to stir it with a wooden or plastic spoon and in one direction. Add all flour.

Lightly roll the raisins in flour to spread them evenly in the dough. Add raisins and nuts to the batter. If you do not like something, then you can do without these additives. Leave the dough for about an hour, covered with a towel.

Forms for baking Easter cakes grease well with butter or vegetable oil. Can be lined with baking paper.

I don't have special molds for baking Easter cakes. I use ordinary cans from various canned goods. It is very comfortable. You can bake multiple batches at once. They all come in different sizes. Just prepare in advance and do not throw away the right container. Just don't cut yourself on the sharp edges.

Fill jars 3/4 full with batter.

Bake at a temperature of 180 - 200 degrees for 40 - 50 minutes. Leave a small distance between the jars in the oven. If the top burns and the Easter cakes are still damp, rearrange them lower, lower the heat a little, or cover the top with wet paper. Readiness is checked as usual - with a stick. If it is dry, the product is ready. Advice: if you are baking pasta for the first time, put one first for the test. And then use it to check the place in the oven, baking time and temperature. And keep in mind that if your molds are different, then Easter cakes in narrower forms will be ready first.

Ready cakes are still hot, shake out of the jars. If they stubbornly do not want to climb out, tap the top edge of the jar on the table or dip the jar in cold water for 1-2 minutes. We put the paska, taken out of the mold, to cool.

When our Easter cakes have cooled, pour them with icing sugar and sprinkle with purchased sprinkles. If you don't have store-bought frosting, you can make your own. Beat the remaining proteins with a mixer with 1 cup of powdered sugar and citric acid on the tip of a knife. The mixture should hold its shape, not spread. If desired, you can put already spreaded Easter cakes in the oven for 7-10 minutes, so that the icing dries over very low heat.

Easter cake with kneading dough

This recipe is also from my grandmother. but from another.

Products:

• 1 kg. 300 gr. flour;
• 400 gr. Sahara;
• 400 gr. milk;
• 10 - 12 eggs;
• 200 gr. butter;
• 250 gr. raisins;
• 50 gr. pressed yeast;
• a pinch of salt;
• vanillin;
• vegetable oil for kneading dough;
• walnuts optional.

We put the dough as in the first recipe. Soak the raisins, let dry and lightly roll in flour.

Separate the whites from the yolks. Mix the yolks with sugar, sifted flour. Add softened butter, salt and vanilla. We put the already approached dough. Mix carefully. Then beat the whites in the foam and carefully add to the dough. Mix them from bottom to top.

Let the dough rise for about 1.5 hours. We crush 2 times during this time.

Lubricate the table with plenty of vegetable oil and begin to knead the dough. The secret here is this: the longer you do it, the better the pasta will turn out. Ideally, as my grandmother did, the dough should be kneaded for an hour and a half. I personally am not capable of such feats. I mix until I feel like I've had enough. I think it can be used here. She'll probably get the hang of it. But the dough will have to be put there in batches, it is quite heavy.

At this stage, add raisins and nuts.

Roll a piece of dough into a sausage, connect the ends and put such a bagel in a container prepared as described in the first recipe. Let the dough rise in jars or turn on the oven at 40 degrees and put them there for a while. Try not to shake the jars.

Everything else - according to the first recipe.

Viennese dough for Easter cakes

You will probably laugh, but this is also my grandmother's recipe. This dough is also suitable for pies and pies.

Products:

• 1 liter of milk;
• 10 eggs;
• 300 gr. butter;
• 200 gr. creamy margarine (I don’t know if there is one now);
• 400 gr sour cream;
• 1.5 kg. Sahara;
• 150 gr. pressed yeast;
• 300 gr. raisins;
• nuts optional;
• 2 tbsp. spoons of vinegar for kneading;
• vanillin.

We put the dough as in previous recipes. We do everything else the same way.

We knead for an hour and a half, adding vinegar. Only we fill the jars not with a donut, but simply put the dough and let it come up. Bake as described above.

Chocolate pasta from cottage cheese without baking

Not quite ordinary, but very tasty pasta. Especially for those who love chocolate.

Products:

• 500 gr. cottage cheese;
• a glass of sugar;
• 100 gr. butter;
• 4 tbsp. spoons of sour cream;
• a pinch of salt;
• 3 art. spoons of cocoa powder;
• chocolate for watering;
• vanillin.

You will also need a special form for such Easter cakes. But they are for sale.

Beat soft butter until white. Add cocoa, sugar. vanillin and salt. Mix everything until smooth.

Cottage cheese must be rubbed through a sieve or using a submersible. Add sour cream to it. Mix everything together until smooth. Add in small portions to the first mixture, mixing well.

Spread the form with gauze in 3 - 4 layers, put the mass there. Press the form with some oppression. Leave for a day in the refrigerator.

Then free from gauze, put on a dish, sprinkle with grated chocolate. You can make frosting. Melt dark chocolate in a water bath. Or add white to it, it will turn out beautiful.

Cottage cheese pasta stuffed with poppy seeds without baking

It is also called "royal".

Products:

• kilogram of cottage cheese;
• 5 eggs;
• 400 gr. sour cream;
• 200 gr. butter;
• a glass with a slide of sugar;
• 300 gr. ready poppy filling;
• vanillin.

Process cottage cheese as in the previous recipe.

The most important Christian holiday is very close - the Day of Easter or Christ's Resurrection. This year, the long-awaited Easter 2019 will be celebrated on April 28. Easter cakes, Easter cakes, gingerbread, muffins... It is impossible to imagine the Easter table without them.

And to make these dishes fragrant, tender and tasty, it is important to cook them in a joyful bright mood. Christ is Risen!

Kulich is a symbol of Eternal Life, the same daily bread that Jesus spoke about. This bread will live for a long time to come, because preserving our Russian traditions, we bake it every year again and again for the feast of Christ's Resurrection.

Easter cakes are decorated with beautiful multi-colored powder and ribbons, this is an indispensable attribute of the Easter table, they are baked for the holiday, eaten by themselves and treated to close relatives and friends.

If you want to bake this Easter treat at home, then I invite you - in this article for you the most delicious Easter cake recipes.

Kulich "Royal" - the most festive Easter recipe 2019

Ingredients: flour - 320 gr, milk - 250 ml, fresh yeast - 25 gr, eggs - 4 pcs, butter - 70 gr, sugar - 150 gr, raisins, candied fruits and almonds - 100 gr each, vanilla sugar - a pinch, cardamom ground and salt - on the tip of a knife, powdered sugar.

Cooking:

Sift flour with salt. Pour warm milk into the yeast, add sugar and half the flour. Knead the dough, cover with cling film and put in heat for 2 hours. Enter the remaining flour, separately beaten yolks and whites from 3 eggs, butter. Knead a smooth elastic dough, cover with cling film and let it rise again.

We prepare spices and candied fruits for Easter cake

“Steam” the raisins (fill the raisins with a glass of boiling water for 5 minutes). We cut small candied fruits. We take out the grains from the cardamom pods and roll out the grains on the board with a rolling pin. We peel the almonds (soak the nuts for a couple of minutes in boiling water, then peel them and cut them into small pieces), or use the almonds already peeled and chopped - buy almond petals.

Add raisins, chopped candied fruits, chopped almonds, vanilla sugar and cardamom. Sprinkle the form with cold water and sprinkle with semolina. Fill 1/3 full with batter and leave warm to rise. Brush the top of the cake with the egg. The less dough in the form, the more magnificent the baked cake will turn out.

Preheat oven to 220 degrees. Place a baking sheet with water in its lower part. Place the cake pan on top of the rack and bake for 40-50 minutes.

The finished cake is taken out of the oven, put on its side and left in this position until the bottom cools down (3-4 minutes). Then the royal cakes are taken out of the mold and left to cool further. The main thing is not to leave the cake to cool in the form. In this case, evaporating moisture can spoil the appearance of the finished cake.

Thanks to the baking, royal cakes do not get stale for a long time. After completely cooling, they can be wrapped in a towel and left in a bread box or in a saucepan.

Decorate the finished cake with powdered sugar or icing. Enjoy your meal!

Kulich "Drunken Cherry" - a recipe for a delicious cake

Compound : flour - 750 gr, milk - 250 ml, egg - 2 pcs. + 8 yolks, butter - 250 gr, sugar - 300 gr, fresh yeast - 50 gr, pitted dried cherries - 300 gr, cognac - 200 ml, vanillin - 2 gr, powdered sugar - 150 gr, lemon - 1 pc.

Cooking:

Pour cognac over cherries for 5-6 hours.

Dissolve yeast in warm water. Sift flour into a bowl. Pour milk, yeast into flour, add sugar, eggs, yolks and butter. Knead the dough, put in a warm place for 45 minutes.

Then add cherries, vanillin, cognac to the dough, knead well and leave to approach again.

Fill greased molds 1/3 full with the risen dough.

Heat the oven to 175 degrees and put the cakes in it for 40 - 50 minutes.

Squeeze juice from lemon. Take the finished cakes out of the mold. Lemon juice is quickly mixed with powdered sugar, the resulting icing is to cover warm Easter cakes. Top with candy sprinkles.

Enjoy your meal!

Oatmeal - a quick and easy recipe

Such a cake is baked in the microwave and is easy to prepare, even a child can handle it - delicious, quick and easy! Children will like it very much - invite your sweet tooth to make such a festive treat themselves, for example, for a grandmother!

This yeast-free cake is a healthy and tasty dessert - a great addition to the festive table.

Ingredients for 1 cake: oatmeal - 70 gr - 5 tbsp. l., milk - 50 gr - 3 tbsp. l., 1 egg, honey - 40 gr - 1 tbsp. l., figs, dried fruits - 50 gr, hazelnuts or other nuts - 50 gr, candied fruit -50 gr, boiled condensed milk - 200 gr.

Cooking:

Pour milk into oatmeal, break an egg. Add chopped figs, dried fruits, nuts and honey to the flakes.

Mix everything thoroughly and put it into the form. Also, instead of dried fruits, you can use chopped multi-colored candied fruits.

We bake the cake in the microwave at low power for 3-4 minutes. We take out the cake, let it cool and grease our cake with boiled condensed milk on top and decorate with chopped candied fruits - the treat is ready!

Enjoy your meal!

Cake with dried fruits - very tasty and healthy

Ingredients: flour - 1 kg, egg - 7 pcs., Sugar and milk - 1.5 cups each, butter - 200 gr, fresh yeast - 40 gr, dried fruits - 200 gr, almonds - 1/2 cup, brandy - 150 ml, vanillin and salt - a pinch each.

Cooking:

Soak dried fruits (raisins, dried apricots, prunes) overnight in brandy.

Dilute yeast in warm milk, add 500 g of flour. Cover with a towel, keep warm.

Separate the whites from the yolks (leave 1 egg). Grind the yolks with sugar until white. Whisk the whites into foam.

When the dough doubles, add yolks, vanillin, butter, flour, proteins into it. Knead a homogeneous dough, cover, put in a warm place.

Add finely chopped dried fruits and almonds.

Put the dough in a greased form for 1/2 volume, when it rises, brush the top with an egg.

Bake for about 60 minutes at 180 degrees, placing a container of water at the bottom of the oven. Drizzle cooled cake with icing.

Note to the owner

For white icing, beat 200 g of sifted powdered sugar with chilled beaten egg white and 1 - 2 tbsp. l. lemon juice. You can add 2 - 3 tbsp. l. potato starch for thickness. Pink glaze is obtained by adding cranberry or cherry juice.

You can decorate the finished cake to your taste. Canned fruits, such as peaches, look good, especially if you pour white icing on your masterpiece (it should be applied to an already cooled cake). Some housewives use marzipan flowers for decoration. You can buy them in pastry shops.

Enjoy your meal!

Easter cakes with a nest - how to quickly and tasty cook at home

According to this recipe, a fragrant, tasty and tender cake is obtained.

Compound: 6.5 cups flour, 50 grams of fresh yeast, 1.5 cups of milk, 300 grams of butter, 6 eggs, 2 cups of sugar, 0.5 tsp. salt, grated zest of 1 lemon, grated zest of 1 orange, 100 g walnuts, 100 g raisins.

For decoration: cottage cheese cream, 100 g of powdered sugar, juice of half a lemon, 0.5 bars of dark chocolate, 0.5 tsp. turmeric, 1 sachet of confectionery powder, 1 sachet of marzipan.

Cooking:

Sift flour into a bowl and add dry yeast.

Separate the yolks from the whites and grind until white with 1 glass of sugar. Beat egg whites with the remaining sugar until foamy.

Add warm milk, melted butter, egg yolks to flour and knead thoroughly. Add proteins and introduce them gradually into the dough. Cover the dough with a film, put in a warm place and let rise 2 times - 1.5 hours each. Then add the grated zest, nuts, raisins and mix. Divide the dough into molds, filling them 1/2, put in an oven preheated to 180 degrees and bake for about 1 hour.

Cool the finished cake, cut a small depression in the center. Make a fudge out of powdered sugar and lemon juice. Set aside some of the fondant and add turmeric for color. Cover the cake with white fondant, decorate with sprinkles. Make “testicles” out of marzipan and cover with colored fudge.

Note to the owner

For cottage cheese cream, you need to mix 1 pack of cottage cheese with a small amount of cream and vanilla sugar in a blender (to taste)

Fill the recess with cottage cheese cream, make a nest from planed chocolate and lay marzipan eggs. Place in the refrigerator to cool slightly.

Enjoy your meal!

Saffron Easter cakes - an Easter recipe for a fragrant, lush and bright Easter cake

The most important secret of a successful Easter cake is to cook it in a good mood, then it will turn out lush, tall and very tasty. Thanks to saffron, Easter cakes are very fragrant and bright.

Composition for 2 Easter cakes 11 cm high and 17 cm wide:

250 ml of milk, 7-11 g of dry yeast or 50-60 g of fresh yeast, 150 g of sugar, 2 tsp. vanilla sugar, 5 yolks, a pinch of saffron stigmas or 1/3 tsp. ground saffron, 200 g butter, 650 - 700 g flour, 50 g raisins, 50 g nuts - almonds, 50 g candied fruits.

For glaze: 2 proteins, 100 g of sugar.

Cooking:

Grind saffron stigmas in a mortar and pour 3 tbsp. l. hot water and leave for 10-15 minutes.

Add yeast and 1 tsp to warm milk. Sahara. Add 200 g of flour, mix, cover with a towel and put in a warm place.

The dough should double in size in about 30 minutes.

Grind the yolks with sugar and vanilla sugar, then add them to the approached dough, mix. Add saffron along with water and softened butter to the dough, mix. Add 450 - 500 g of flour, knead the dough. The dough must be well kneaded, it should not be steep and should not stick to your hands.

Put the dough back in a warm place. Let the dough rise well, in time for 50-60 minutes. Pour warm water into a bowl and put a container with dough in it. The dough should rise well.

Grind nuts, cut candied fruit. Add raisins, nuts and candied fruits to the dough, mix everything well.

Place back in a warm place and let rise well.

Grease the form with oil, put the dough on 1/3 of the height of the form.

Let the dough rise again already in the form. Put in an oven preheated to 180 degrees, bake for 35 - 40 minutes (cooking time depends on the size of the mold). If the top of the cake starts to burn, cover it with foil.

Lubricate ready-made hot cakes with protein cream (see the cream recipe below) and sprinkle with confectionery sprinkles or decorate with candied fruits.

Enjoy your meal!

Protein cream (custard).

Ingredients: 200 g sugar, 100 ml water, 4 proteins.

Cooking:

Pour sugar with water and cook over medium heat until “soft ball test” (after boiling, the syrup is cooked for about 35 minutes).

To make the soft ball test, pour some syrup into cold water.

If the syrup can be formed into a "ball", it is ready.

Beat egg whites until whites are fluffy, add a little bit of salt.

Pour the hot, but not boiling syrup into the whites in a thin stream. Beat well for 7-10 minutes.

Enjoy your meal!

Easter cake "Solar Miracle" for lazy people in a bread machine, recipe with video

Compound : milk - 200 ml, sugar - 100 gr, 3 yolks, flour - 400 gr, butter - 60 gr, 1 tbsp. l. vegetable oil, 2 tsp. dry yeast - 7 g, fresh yeast - 20 g, light raisins - 70 g, 1 tsp. orange peel, 1/2 tsp salt, 1/2 tsp. saffron + 1.5 tsp. hot water, vanillin or vanilla sugar.

Preparation:

We put all the ingredients in a bread machine, bake in the French or sweet bread mode.

Easter cake turns out to be very tender, airy like fluff, sunny, not dry.

A detailed recipe, important cooking points and the result of the perfect cake can be viewed in the video below.

This cake can be baked at any time for home tea drinking. Also ideal dough for baking Easter cake in the oven. Cook with pleasure!

Enjoy your meal!

A folk belief is connected with homemade Easter cake: if the Easter cake turned out successful, then everything will be fine in the house. From time immemorial, housewives did not spare the best products for their Easter cakes: everyone wanted her Easter cake to be the most delicious and beautiful. I hope that in my article you will like the Easter cake recipe, you will bake it and these beauties - Easter cakes will certainly be a delicious Easter treat for both your loved ones and acquaintances.

I want to ask you, if you liked the article and turned out to be useful, that you share the article with your friends on social networks, the buttons of which are located both at the very top of the article and at the bottom.

I congratulate you on the upcoming holiday! I wish you good, love, peace, happiness and prosperity!

All housewives are divided into two groups: those who agree to stay awake at night and enthusiastically knead the dough for Easter cake, and those who are too lazy-once-cannot, and who go to the store for holiday pastries. Of course, homemade Easter cake is much tastier than store bought. However, sometimes looking at the list of products and the complex ways of turning these lists into fragrant lush dough, many give up. Easter baking, especially according to traditional recipes, is not given to everyone. Therefore, simplified recipes for Easter cakes were invented, which use dry yeast and much less muffin.

Here you are, please, to help 5 of the most delicious and simple recipes, and you will only need self-confidence and a positive attitude, not without reason in the old days they said “What a mood - such a cake!”.

About how to prepare for cooking Easter cakes, our site has written more than once. In the current review, there will only be recipes, and they are more than simple. Of course, you don’t put as much muffin into the “quick” dough for Easter cakes as into the one that is being prepared almost from the night. However, you can soak raisins and dried cherries in rum or cognac. You can add a mixture of cardamom, nutmeg and cloves instead of the usual vanillin to make the aroma dizzy. If the aroma of vanillin is more familiar to you, buy real vanilla pods - you will understand the difference between store-bought "chemistry" and real fragrant vanilla. Do not replace real butter with margarine. Buy homemade chicken eggs. Take Easter baking seriously, because you cook it once a year.

So, you have decided to bake an Easter cake, and 5 of the most delicious and simple recipes are waiting for your warm hands!

Easter cakes "Bright Easter"

Ingredients:
For test:
500 ml milk
1-1.3 kg of flour,
6 eggs
200 g butter,
200-250 g sugar,
11 g dry yeast
½ tsp vanilla,
1 pinch of salt
300 g pitted raisins.
For glaze:
2 egg whites
100 g sugar.
For decoration:
multi-colored marmalade or sprinkles.

Cooking:
Dilute dry yeast in warm milk, add 500 g of flour to it and put the dough in a warm place for half an hour. Separate the yolks from the proteins and rub them with sugar and vanilla. Whisk egg whites with salt until foamy. In the approached dough, add the yolks, softened butter, proteins and gradually, stirring, add the remaining flour. Knead the dough and leave it for 1 hour to rise. Then add the washed raisins, mix and wait until the dough rises again. With the finished dough, fill ⅓ of the greased molds and leave in this form for a while so that the dough rises and fills the molds. Bake Easter cakes in an oven preheated to 150ºС until cooked. Meanwhile, prepare the frosting. To do this, beat the whites with sugar until stable peaks form. Cover hot Easter cakes with prepared icing and decorate with multi-colored pieces of marmalade, chopped nuts or ready-made sprinkles.

Easter cake "Wonderful"

Ingredients:
For test:
1 kg flour
2 tbsp. warm milk,
250 g margarine,
6 eggs
1 st. Sahara,
1 tsp vanilla,
2 tbsp. l. dry yeast,
1 st. shelled pumpkin seeds.
For glaze:
1 protein
½ st. Sahara,
1 tsp lemon juice
1 pinch of salt.
For decoration:
100 g of multi-colored candied fruits.

Cooking:
For dough, mix dry yeast with 1 tsp. sugar, pour milk, mix and add 1.5 tbsp. flour. Leave the dough in a warm place for 1 hour. Separate the yolks from the whites of the eggs. Mix the yolks with the remaining sugar and vanilla, add 200 g of softened margarine and mix. There, pour the dough into the total mass. Whip the egg whites and fold into the dough. Gradually add the remaining flour into it. Then add pumpkin seeds (whole or chopped), mix well and leave the dough for another 1 hour in a warm place. Lubricate the prepared baking dishes with the remaining margarine and fill them halfway with the dough. Let the dough rise and only then put the molds in the oven preheated to 180ºС. Bake for an hour. Beat the protein with a pinch of salt into a strong foam. Whisking constantly, add lemon juice and sugar. Pour hot cakes with the resulting icing, sprinkle with candied fruits on top and let the icing harden.

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Easter cake "Catherine"

Ingredients:
500 ml warm milk
9-10 Art. flour,
1 st. Sahara,
1 tsp salt,
½ st. vegetable refined oil.
200 g butter or margarine
5 eggs
2 tsp dry yeast,
½ st. seedless raisins.

Cooking:
Pour a little warm milk into a 0.5 l jar, add 2 tsp. sugar and yeast, mix and put the dough in a warm place so that it rises. Sift the flour into a wide container, but not all, but about 8 cups. In a separate bowl, dilute eggs, salt, vegetable and butter, separately mashed with sugar, in milk. Pour the mixture into the flour sifted in advance, then the dough and add the raisins. Knead the dough, gradually adding the rest of the flour. You will get a lot of dough, it will be enough to cook several Easter cakes. Spread the dough on greased forms and bake in an oven preheated to 180ºС until cooked. Cool the baked Easter cakes, pour over the icing made from 1 protein and 1 tbsp. sugar, whipped with a mixer, Decorate the Easter cakes as you wish.

And to make Easter cakes really right, you can also try “night” recipes. With this method, yeast, even dry yeast, will be able to raise much more muffin in the dough, which means that your Easter cakes will be the most delicious.

Kulich "Resurrection"

Ingredients:
For test:
3 art. flour,
1 st. warm milk,
200 g butter,
1 st. Sahara,
2 eggs,
2 tsp dry yeast,
½ st. raisins,
vanillin - to taste.
For glaze:
3 squirrels,
1 st. Sahara.

Cooking:
In the evening, without stirring, put the yeast, chopped butter, sugar into an enameled pan (sweet teeth can increase the amount of sugar by adding half more sugar to the glass indicated in the recipe) and washed raisins. Regarding the latter, I would like to give advice: take dark raisins for this pastry. When it is infused overnight, the dough will turn out to be a very pleasant cream color. Pour everything with a glass of warm milk, cover with a clean towel and leave until the morning. In the morning, add flour and vanillin to this mass to taste. Knead the dough well and spread it into greased molds, filling them halfway. Let the dough stand until it doubles in size. Now put the cake in the oven and bake at a temperature of 200ºС until cooked. From time to time, check the readiness of baking with a wooden stick. Coat the finished cake with icing, decorate with sprinkles and dry in an open oven.

Easter cake "Glorious" with saffron

Ingredients:
7.5 Art. flour,
1.5 st. milk,
1.5 st. Sahara,
1.5 st. melted butter,
8 eggs
1.5 sachets of dry yeast
vanilla - to taste
2 tbsp. l. dry saffron, diluted in a small amount of water,
0.5 st. raisins.

Cooking:
Beat eggs with sugar, add melted butter, milk, spices and flour mixed with dry yeast to the mixture. Leave the mixture overnight in a warm place. During this time, beat the risen dough a couple of times. It shouldn't be cool. Grease the baking molds with oil, sprinkle with semolina or breadcrumbs. Fill the molds ⅓ full with the dough and let it rise a little. Bake Easter cakes in an oven preheated to 180-200ºС until cooked, checking it with a wooden stick or a torch. Sprinkle the finished cakes with powdered sugar and decorate as you wish.

Happy Easter! Joy to you and your families!

Larisa Shuftaykina