Easter cakes for a large family. What to do in case of problems with the test

Homemade fragrant Easter cannot be compared to store-bought ones. If you don't have time, but you want to cook Easter cakes, use interesting recipes.

This is a fragrant yeast cake with candied fruits and raisins. Cooking time - 4 hours, it turns out 10 servings. Caloric content - 4500 kcal.

Ingredients:

300 ml. milk;
600 gr. flour;
4 eggs;
1/2 stack. Sahara;
30 gr. yeast;
150 g ;
100 gr. candied fruits and raisins;
a bag of vanillin.

Preparation:

Mix 2 tablespoons of warm milk with yeast, add 1 tsp each. sugar and flour. Place in warm place for 15 minutes.
Sift flour in a large bowl, add remaining milk and brew. Make a dough and place in a warm place for 1.5 hours.
Beat the yolks with sugar, put the whites in the refrigerator.
Pour the yolks and melted butter into the dough, add candied fruits with raisins. Put it in a warm place for an hour.
Divide the finished risen dough into molds in half and let stand for a while.
Bake at 180 ° C for about an hour.

Decorate ready-made delicious simple cakes to taste and cut when cooled.

Simple Easter cake without butter

This simple recipe doesn't include butter. But, despite this, Easter is delicious and lush. It turns out 5 servings, which is 2400 kcal.

Ingredients:

3 eggs;
1/2 stack. cream 20% fat;
350 gr. flour;
1/2 stack. Sahara;
25 gr. trembling .;
1/2 stack. raisins;
salt.

Preparation:

Dissolve yeast in 1/2 cup milk and add 1 tablespoon sugar and 2 tablespoons flour. Leave to come.
Beat 2 eggs and 1 yolk, add a pinch of salt and the rest of the sugar.
Pour the eggs into the finished dough and stir.
Add a glass of flour and cream to the dough. Knead the dough.
Add flour, knead the dough again. The dough will turn out to be watery.
Cover the dough with plastic wrap and a towel and leave it warm for an hour and a half.
When the dough rises, add the raisins and stir.
Divide the dough into molds in half and let stand for another half hour.
Bake an hour in the oven at 180 ° C.

Ingredients:

1/2 tsp soda;
1 stack. fermented baked milk;
1.5 stack. flour;
1 stack. ;
1 stack. raisins;
1 tsp loose;
a pinch of vanillin.

Preparation:

Dissolve baking soda and baking powder in fermented baked milk.
Add vanillin sugar, flour and washed raisins to the fermented baked milk.
Stir the dough and place in a mold.
Place Easter in a preheated oven and bake for 40 minutes.

It turns out 1 Easter, which can be divided into 7 servings.

Simple Easter cake on kefir

According to this tasty and simple recipe, the cake turns out to be fluffy and soft. Prepared with yeast and kefir. Cooking will take 3 hours.

3 yolks;

50 gr. drain. oils;

a pinch of salt;

80 gr. raisins.

Preparation:

Pour the yeast with warm kefir, add sugar and vegetable oil.
Add a glass of flour and stir. Leave the dough warm for 40 minutes.
When the dough is good, add the yolks at room temperature.
Add butter and a pinch of salt to the dough, add flour.
Knead the dough and add the raisins. Put it in a warm place for an hour.
Divide the dough into pieces and place in greased tins so that the dough takes up 1/3. Keep warm for 15 minutes.
Place the forms on a baking sheet with a thick bottom and bake in the oven at 190 ° C for half an hour.

It turns out 5 small Easter cakes, each for 4 servings. Caloric content - 5120 kcal.

We all honor the holiday of Holy Easter, and each housewife on this day wants to please her family with homemade cakes, which their shop counterparts will never equal. The soul of the hostess and the mood of the holiday are put into homemade cakes, and believe me, the cake made with your own hands is absolutely special!

Everyone has different tastes, someone wants a simple, quick and delicious recipe. Some people prefer not to use yeast, flour or eggs when making Easter cake dough. Therefore, in our article, we have selected from a very large number and brought together several completely different recipes so that you can choose the one that will become your favorite.

Step-by-step recipes for Easter cakes are short, clear and without excess water. Let's get started!

Simple Easter cake with yeast in the oven

A classic recipe, Easter baking turns out to be very tasty, fluffy and soft, aromatic.

For the test

Flour - 560 gr.
Milk - 170 ml.
Sugar - 150 gr.
Butter - 140 gr.
Eggs - 2 pcs. +2 yolks
Raisins - 60 gr.
Yeast - 30 gr.
Vanilla sugar - 8 gr.
Salt - a pinch

For glaze

Egg whites - 2 pcs.
Powdered sugar - 140 gr.
Lemon juice - 1 table. spoon.

We prepare our ingredients. Raisins must be pre-soaked overnight to soften. Melt the butter and cool to room temperature.

In warm milk (40 degrees) we dissolve pressed fresh yeast, mix thoroughly.

Pour half the specified amount of sugar there and gradually, so that there are no lumps, one and a half glasses of flour. Stir thoroughly. We cover the resulting dough with cling film and put in a warm place so that it rises.

While the dough is rising, beat in one container 2 whole eggs and 2 yolks (without proteins) with vanilla sugar. In consistency, the beaten eggs should be like a not very thick sour cream of a uniformly yellow color. Pour the beaten eggs into the prepared dough, put a pinch of salt and mix.

In the resulting mixture, gradually, while stirring, add the remaining flour and melted butter (it should not be hot). We also send the second part of the sugar there.

Knead the dough, cover it with foil again and put it in a warm place.

The dough will increase in volume several times. Let's open it and add the raisins, mix again.

Let's prepare the baking dish. If you have a reusable one, lubricate it with oil. We do not grease disposable forms. We spread the dough to about half the form. Cover with a towel and wait for the dough to come up to the edge of the mold for the third time. This is how we put the future cakes in the oven.

We bake at 180 degrees for 30-40 minutes, depending on your oven. Make sure that the cakes are evenly browned.

This is how they get soft, fragrant and aromatic. It remains only to make icing for them.

To do this, beat the egg whites remaining after the cooking process with lemon juice and powdered sugar with a blender at high speed. We will get a moderately fluid glossy white mass, which is covered on top of the still warm baked goods.

Sprinkle the Easter cakes on top with multi-colored powders. Here is such a beauty!

Easter cake without yeast on kefir

Not everyone considers yeast a useful and necessary addition, but everyone wants to get fluffy baked goods. How to be? Here kefir will help us out. Thanks to him, the dough also turns out to be soft and fluffy. No sugar is used in this recipe. And if you also take healthy whole grain and oat flour, then this Easter will be most useful for both children and adults who care about their health.

Make kefir cake with our simple recipe. The amount of dough is designed for two small Easter cakes.

We need:

2 eggs
300 ml of kefir
280 g flour (can be oatmeal or whole grain)
2 bags of natural sweetener (stevia)
vanillin and cinnamon to taste
0.5 tsp soda
100 g raisins
5 g milk powder

Preparation:

Pour kefir into a bowl and add soda to it.

Let's prepare free-flowing ingredients. Pour sweetener, vanillin and cinnamon into the flour, mix until smooth.

Next, we separate the whites from the yolks. The yolks will go to the dough, and the whites will go to the glaze. Combine the yolks with kefir and stir. Gradually pour flour into the same container. Stir constantly to avoid lumps.

Place the raisins in the resulting dough and mix again.

Put the mass in baking dishes up to half, because the dough will still rise during cooking in the oven.

We place the molds in the oven and bake at 180 degrees for 40-50 minutes.

And while the cakes are baking, we prepare the glaze: whisk the egg whites at high speed with a sweetener and milk powder (this ingredient is not required). We coat the finished Easter cakes with glaze and sprinkle with decorations.

To secure, stir the cakes for another 20 minutes in the oven at a temperature of 100 degrees. From this, the glaze becomes dense and does not spread. Ready!

Here is such a delicious and healthy Easter.

Alexandria Easter cake step by step

Alexandria cake dough received special recognition. It is made on the basis of baked milk, the baked goods are tender, soft as down and very tasty. We could not pass by such a recipe.

It is worth saying that Alexandrian dough is not quick to prepare and this is definitely not a quick recipe. But it's worth it!

We need:

baked milk - 0.25 l
butter - 125 g
egg - 3 pieces
sugar - 250 g
fresh yeast - 50g
salt - 1 tsp
yolks - 2 pcs
vanilla - 1 pack
cognac - 2 tbsp. l.
flour - 800 g
raisins - 200 g

For glaze

proteins - 2 pcs.
sugar - 1 tbsp
food decorations

Preparation:

Crumble yeast into warm baked milk and dissolve it in it. Pour sugar there.

Beat eggs, combine them with soft butter and our milk. Mix all ingredients thoroughly. Cover with cling film and a towel and leave at room temperature for 8-12 hours, or overnight.

We should get this kind of dough after 12 hours of infusion:

Vanilla, salt, cognac, raisins, two yolks and flour are sent to a container with dough. The dough is kneaded thoroughly. And put in a warm place for 1.5-2 hours.

At this time, we prepare bakeware, grease them with oil.

Distribute the matched dough into the molds without filling them completely, leaving room for lifting.

We put in a warm oven and bake at 180 degrees. Small pasques will be baked in about half an hour, large ones will take about an hour.

If you see that the top is very browned while the bottom is not baked yet, cover the top with damp baking paper and reduce the heat to 150 degrees.

Prepare the icing as usual: just beat the egg whites with sugar using a mixer for a few minutes until a dense white cream is formed. We spread the cakes and decorate as fantasy tells.

Who can resist such beauty? And the aroma is just fabulous!

Inside, the Easter cakes are soft, sweet, rich, outside they are elegant, festive and very beautiful!

Easter cake with raisins, candied fruits and nuts in a slow cooker video

Another delicious recipe in the Redmond multicooker, but it can also be adapted to any other. A wonderful lush, tall and tasty Easter cake turns out.

We need:

1.5 cups of milk (300 ml.)
6 eggs
300 gr. butter
2 cups - sugar
16 grams of dry yeast (3.5 teaspoons or 1.5 packs)
3/4 teaspoon salt
1 gram - vanillin
100 grams of raisins
100 gr walnuts
50 g candied fruits
1 kg flour

For glaze for 1 cake:

100 g icing sugar
4-6 teaspoons lemon juice
if necessary, add 1-2 teaspoons of water (depending on the consistency of the resulting glaze).

Preparation:

Step 1. Heat the milk in a multicooker in the Multi-cook mode at 35 degrees for 6 minutes. Pour yeast and some flour (300 g) into warm milk, mix. The dough is not very thick. This is a future brew. We put it this time for 30 minutes at 35 degrees in the Multi-cook mode.

Step 2. While the dough is coming, let's take care of the eggs: separate the whites from the yolks. Grind the yolks with sugar, beat the whites into a stable foam.

Step 3. We begin to add the remaining components to the dough that has come up: salt, melted butter, yolks ground with sugar, vanillin, and also alternately introduce flour (leave only 100 g) and whipped proteins. We knead all this well.

Step 4. It's time to further raise our dough. We will do this in 2 stages to make the cake lush. First, set for 30 minutes in the Multi-cook mode at 40 degrees, after this time, knead the dough. And again we put it at the same temperature, but for an hour.

Step 5. The dough has come up, it should rise almost to the top of the multicooker. Dust the table with flour (3 tablespoons), lay out the dough, sprinkle the dough with flour (3 tablespoons) on top, add 4 tablespoons of vegetable oil while kneading, add chopped nuts, candied fruits, washed, dried and floured raisins. Knead the dough well.

Step 6. This volume of dough is enough for 2 Easter cakes. Lubricate the multicooker bowl with vegetable oil. Our dough should be 1/3 of a bowl. We put it back in the Multi-cook mode for 1 hour at a temperature of 40 degrees. During this time, the dough will rise again.

Step 7. Without taking out the dough, immediately start the Baking mode for 1 hour and 20 minutes.

Step 8. We take out the cake on a towel, and then cool it on the basket of a double boiler (so that there is air circulation and the cake does not get damp). Apply lemon-sugar glaze to the cooled cake, if you use protein glaze, then it must be applied to a warm cake. Decorate the top with pastry sprinkles.

For more details on how to cook Easter cake in a slow cooker, see this video:

Delicious recipe for Easter cake in a bread maker

An incredibly simple and tasty recipe for one cake, which does not require a lot of time and fiddling with dough. All the ingredients are simply poured into the bowl of the bread machine and after a few hours there is already a ruddy cake on the table!

We need:

340 g flour
2 eggs
17 g yeast
1 tsp salt
1 tbsp. l. condensed milk
1 tbsp. l. sour cream
30 g soft butter
130 g milk
5 tbsp. l. Sahara
50 g raisins

How to cook:

We just put all the products in the bowl. First there are liquid ingredients, starting with milk, then free-flowing (except raisins). Raisins must be steamed beforehand. And we will add it a little later, when the dough is already kneaded.

We put the bowl in the bread maker in the usual main mode Bread. First, the program will knead the dough, at this moment add the raisins. And then the cake is baked without our participation.

25 minutes before the end of the program, when the cake is almost ready, coat it with whipped egg white glaze. We close. For another 20 minutes, the glaze will be baked together with the cake and harden well.

The cake turns out to be tall, soft and tasty. And for the simplicity of preparation, the recipe is just a fairy tale!

If you have any questions about cooking, see this detailed video:

Easter cake with cream and sour cream

Cream cakes have a particularly delicate texture and mild, rich taste. We offer you another great recipe!

We need:

Let's start by activating the yeast:

We mix the cream and yeast.

Cooking dough.

Add the rest of the ingredients:

Here's a dough that should turn out:

Let's start cooking.

Cooking the icing.

We dip each cake.

Easter cakes with cream and sour cream are ready!

Kulich panettone

A stunningly beautiful cake made according to the Italian recipe. Currants and yoghurt, which are included in the recipe, give this cake a special aroma and unusual taste.

Ingredients:

Flour - 600 gr
Dry yeast - 1 tablespoon
Warm water - 200 gr
Sugar - 100 gr
Yolks - 2 pcs.
Unsweetened yogurt - 0.5 cups
Vanilla extract - 1 tsp
Lemon zest - 1 tablespoon
Raisins - 100 gr
Dried currants - 100 gr
Butter - 1 tablespoon
Powdered sugar - 50 gr

How to cook:

We dilute the yeast in warm water with sugar. And we put this dough in a warm place for 20 minutes.

As soon as the yeast begins to ferment, add yolks, yogurt, melted butter (not hot), vanilla, lemon zest, a pinch of salt to it. And at the end, we begin to add flour to all this abundance.

The dough is elastic and soft. It also needs to be put in a warm place so that it rises properly.

Dried fruits are the last to enter the dough. Mix everything thoroughly. We spread the dough in greased molds.

We leave for half an hour so that the dough comes up again. We bake at 175 C for 45 minutes.

Easter cake craffin

A very unusual cake that will amaze everyone not only with its taste, but also with its intricate lacy look.

Ingredients for the dough:

350 g flour 80 ml milk (+ 30 ml milk if not using passion fruit juice)
6 g dry yeast
80 g sugar
½ tsp salt
1 egg
2 egg yolks
40 g butter (melted)
30 ml of passionfruit juice (orange juice) - if not using juice as a flavoring agent, replace 30 ml of milk

And of course, bake Easter cakes, decorating them with icing, flowers, mastic figures and pastry sprinkles. Today I will tell you my favorite delicious Easter cake recipe, proven over the years.

This recipe was also used by my grandmother, and I hope to pass it on to my children and grandchildren. Easter cake - the most delicious and simple - turns out to be very airy, tender and tasty.

The dough is very porous, tender and just melts in your mouth. Cinnamon and vanilla give baked goods a special aroma and flavor. From the specified amount of ingredients, I got 7 tall cakes with a diameter of 10 centimeters.

Ingredients for the dough:

500 ml milk
1.5 kg wheat flour (approximately)
100 g butter
100 ml sunflower oil
250 g granulated sugar
4 eggs + 1 yolk
50 g compressed yeast
1 tbsp. l. cognac, rum or vodka
150 g raisins
0.5 tsp vanillin
0.5 tsp cinnamon

For protein glaze:

1 protein
250 g sugar
1 tbsp. l. lemon juice

How to make the most delicious Easter cake at home:

Let's make a dough. In a deep bowl, mix the crumbled yeast and a tablespoon of sugar.

Heat the milk a little in a ladle or saucepan so that it becomes warm (35-36 degrees). Pour milk into a bowl with yeast. Mix thoroughly to dissolve the yeast and sugar.

Sift the wheat flour three times through a sieve. Add some flour to the dough so that it resembles pancake dough in consistency.

Cover the finished dough with a dry towel and leave it to come to a warm, dry place without drafts. Now it's cold here, so I left the dough in the electric oven for 30 degrees.

The dough should fit well and increase in volume by 3-4 times.

In the meantime, separate 1 yolk from the protein. Mix the yolk with the other four eggs with sugar. Pour the protein into a dry bowl and refrigerate. We will need it for making icing to decorate the most delicious recipe for the classic Easter cake.

Beat the eggs and sugar thoroughly with a whisk. Add refined sunflower oil and brandy, mix.

Melt the butter on the stove or in the microwave. Let it cool, then add to the egg-oil mixture and mix again.

Wash the raisins and steam them in boiling water. Then strain, dry and mix it with a tablespoon of flour.

Pour the matched dough into a deep saucepan. Add the egg-oil mixture, raisins, vanillin and cinnamon to it.

Mix thoroughly. Now we will introduce flour in parts, stirring the dough each time.

When it's thick enough, transfer the dough to a floured work surface. If necessary, adding flour, knead a homogeneous elastic dough, as required by the recipe for the most delicious Easter cake with a photo. We put it in a deep dish, cover it with a dry towel and leave it to come up in a warm place.

When the dough comes up for the first time, knead it thoroughly and beat it so that excess air comes out of it. To prevent the dough from sticking to your hands and work surface, grease your hands with vegetable oil.

Then let the dough rest and come up a second time. Knead it again, divide it into parts and put it in molds for cakes greased with sunflower oil, filling them halfway with dough.

Cover the dough forms with a paper towel and leave to come up.

When the most delicious Easter cake fits in shape, put it on a baking sheet and send it to the preheated oven. We will bake the cakes at 190 degrees for about 30 minutes until a beautiful light brown color.

Easter is an Orthodox traditional holiday. One or two days before the end of Lent, fragrant cakes are baked and eggs are decorated for the upcoming celebration, where the cake symbolizes the Resurrection of Christ. These pastries reflect some Christian belief that Jesus at the table shares a meal with them. According to tradition, the apostles after the resurrection put bread in Christ's place at suppers.

Before the onset of this holiday, cakes of different sizes appear in almost all stores. You can buy pastries with candied fruits, raisins, or simply aromatic. But for the last few years I have preferred to cook them myself, just like, for example,. And even the point is not that homemade ones are tastier. And in all, I like the cooking process itself.

There are quite a few ways to bake this treat. And today I will gladly tell you and show you step-by-step recipes with illustrations of how to bake the most delicious cakes.

It usually happens that if the baking is successful, the hostess writes down the whole process in a cookbook that she has at hand. We suggest adding more valuable recipes to your list. You can also appreciate home cooking methods.

Ingredients:

For Easter cake:

Wheat flour - 1 kg
chicken eggs - 6 pcs.
dry yeast - 11 gr
milk - 1.5 cups
sugar - 2 tbsp. spoons
butter - 300 gr
vanilla sugar - 8 gr
raisins - 150 gr
cardamom powder - 1 teaspoon or zest of one lemon
cognac - 50 ml
salt to taste.

For glaze:

Egg white - 1 piece
icing sugar - 5 tbsp. spoons
lemon juice - 1 tsp

Cooking method:

Two days before the start of cooking the cake, soak a pinch of saffron in 50 milliliters of brandy.

Sift the flour twice so that the dough is airy and fluffy.

Pour in one bag of dry yeast and add one glass of flour there, previously sifted twice and pour in milk at room temperature, mix the whole mass thoroughly and cover with a lid, put it in a warm place for 30 minutes. During this time, the dough should rise approximately twice.

Pour vanilla sugar and regular sugar there. Using a mixer, we bring to homogeneity so that all the sugar is dissolved.

By this time, the dough should have already doubled, we combine it with the egg mass. Pour in warm melted butter there (just do not pour hot in any case), add salt and gradually begin to introduce sifted flour and stir with a spoon.

After the introduction of all the flour, the dough should turn out to be quite liquid, you do not need to add additional flour, but use as much as indicated above.

And now we begin to thoroughly knead it with a mixer, for 7-10 minutes, until the gluten is released. The dough is smoother, more homogeneous and thicker.

On a medium grater, gently erase the zest from the lemon, without touching the white part of it. We pour it into the total mass and add the previously washed and dried raisins there.

And now we begin to knead the dough with our hands, until the raisins seem to start jumping out of it, this indicates that it is ready. It took me 12 minutes.

Cover the pan with a towel and put it in a warm place without drafts until it rises.

We put the multicooker on the table, grease its bowl with vegetable oil using a brush, turn it on to the "Heating" mode and put all the dough we have prepared into it. After 5 minutes, turn off and leave the future cake to rise. Somewhere in 30 minutes we check how much it went up, I got it like in the photo. Up to the top about 3 cm.

We turn on the multicooker to the "Baking" mode for 1 hour 30 minutes. At the end of the time, we take out the cup and remove it from it. The top of the cake will not bake, do not worry about this.

While our baking is cooling down, we will start preparing the glaze, for this we need to add lemon juice to a cup of chicken protein, and, beating with a mixer, add one tablespoon of powdered sugar.

You do not need to beat the protein until the peaks themselves, but just dissolve the powdered sugar.

Cover the top of the cake with ready-made icing and sprinkle with various sugar powder, with various decorations until it hardens.

This is how I got a cake cooked in a microwave oven.

Glaze with gelatin for Easter cake: a recipe so as not to sprinkle

Ingredients:

Water - 3 tablespoons.
sugar - 100 gr
1/2 teaspoon gelatin

Cooking method:

Stir half a teaspoon of gelatin with hot water, but not boiling water, until smooth.

Pour one hundred grams of sugar into a saucepan and pour two tablespoons of water. We put on medium heat and stir constantly until the sugar is completely dissolved.

Add the swollen gelatin here and bring it to homogeneity. Remove from the stove and let cool.

Then beat thoroughly until a thick glaze appears.

Immediately it is necessary to grease the cakes with the resulting glaze, as it quickly hardens, and immediately it is necessary to decorate.

Such is the beauty turned out.

Easter cake in the oven step by step with a photo

Ingredients:

For Easter cake:

Milk - 120 ml
egg - 4 pieces
dry yeast - 1 pack
flour - 4 tablespoons l
butter - 100 gr
vegetable oil - 50 ml
sugar - 210 gr
vanillin - 1 sachet
salt to taste.

For glaze:

Egg white - 1 piece
icing sugar - 80 gr
lemon juice - 1/2 tsp.

Cooking method:

In a deep cup, combine warm milk, a pack of yeast, add four tablespoons of flour, 1.5 tbsp. l. granulated sugar. Mix thoroughly until smooth and let it brew in a warm, unventilated place for 20 minutes.

In the meantime, the dough is ripening, we need to beat four eggs and 200 grams of sugar.

Then combine the beaten eggs with the dough and add salt and a bag of vanillin. Mix everything again.

Add 100 grams of butter and 50 milliliters of vegetable oil to the dough. We knead it well now with our hands.

We cover it with cling film and put it in a warm place for 3-4 hours to rise.

In the meantime, soak the raisins in hot water for 10-15 minutes, then drain the water and dry until they are completely free of moisture.

Now we gently mix the dried raisins into the present dough with our hands. Since my molds are not large, I divided it into three equal parts, laid it out in them as in the photo.

Then put in an oven preheated to 180 degrees for about 50 minutes. We take it out of the oven, let it cool slightly.

And while it cools down, we'll make the icing. Mix one egg white with 80 grams of powdered sugar and 1/2 teaspoon of lemon juice. Beat everything with a mixer until stable peaks are formed. Then we cover the cake with it and sprinkle with confectionery sprinkles.

In this recipe, I covered the cake with a thick layer of glaze, where it hardened for me longer than about 3-4 hours. You can thin the layer if you like.

My pastries are ready and delicious.

A simple recipe for a delicious Easter cake

Ingredients:

For the test:

Milk - 250 gr
live yeast - 30 gr
flour - 600-700 gr
chicken eggs - 4 pcs.
butter - 200 gr
raisins - 150 gr
walnuts - 100 gr (optional)
sugar - 200 gr
vanillin

For glaze:

Protein - 1 pc
lemon juice - 1 tbsp. spoon
sugar - 100 gr.

Cooking method:

Add 30 grams of yeast, one tablespoon of sugar to warm milk, then mix everything and add 200 grams of sifted premium flour.

Bring to uniformity, cover with a towel and put away in a warm place without drafts for 15-20 minutes.

Separate the whites from the yolks in different dishes and beat the yolks with one glass of sugar and a pinch of vanillin.

And beat the whites into a fluffy, white foam.

In the meantime, the dough came up and add whipped yolks, melted warm butter to it, and then we shift the proteins and bring everything to homogeneity.

Pour in the remaining flour gradually, while mixing thoroughly. Then we transfer the dough to the work surface and bring it to such a state that it does not stick to our hands.

Grease a deep bowl with vegetable oil, put our dough in it, cover it with a towel and put it in a warm place to infuse for about one hour.

After it fits, lay it out and begin to form a rectangular layer. Sprinkle on top of the previously washed and dried raisins and, in my case, nuts.

We combine the dough with raisins and nuts, in this way.

And just like that.

After that, you need to rinse it well. Divide the dough and place in prepared forms for 2/3 of the total volume. Cover them with a towel and let them rise.

And then put in an oven preheated to 180 degrees for 35-40 minutes until cooked.

We prepare the glaze in this way: We drive the chicken protein into a bowl, add all the sugar in several steps, while constantly whisking with a mixer and pour in the lemon juice. Gently grease the cooled cakes with icing and sprinkle with confectionery.

The pastries are so beautiful.

Delicious Easter cake that does not dry out for a long time

Ingredients:

Milk - 80 ml
fresh yeast - 15 gr
eggs - 3 pcs
sugar - 50 gr
vanilla sugar - 1 sachet
candied orange peels (or raisins) - 70 gr
honey - 35 gr
flour - 410 gr
butter - 120 gr
salt to taste.

Cooking method:

For dough, mix 80 milliliters of milk, yeast, honey and 60 grams of flour, mix well and leave warm for 20 minutes so that bubbles appear on top.

We drive three eggs into a bowl, add a bag of vanilla sugar and 50 grams of regular sugar there, salt to taste and bring to a homogeneous mass.

Mix with dough and gradually add 350 grams of sifted flour. Next, knead the dough with your hands for 10 minutes.

Now put finely chopped candied orange peels, raisins and mix thoroughly.

Cover with cling film and refrigerate for 12 hours.

Lay out the cake mold with parchment paper, grease with butter. Divide the dough into two equal parts and put it on the bottom of the prepared form. Cover with foil on top.

Preheat the oven to 100 degrees for 5 minutes, then turn it off and put the filled tins in it and leave it warm until the dough rises to the brim.

We take out the forms neatly and grease the future cakes with a slightly beaten egg or cooked icing. Then we put it back in an oven preheated to 180 degrees and bake for 40-50 minutes.

Separate immediately from the paper and let cool at room temperature. Easter cakes are ready.

Easter cake cooked in a bread maker

Ingredients:

Flour - 420 gr
dry yeast - 2.5 tsp
milk - 100 ml
butter - 160 gr
eggs - 3 pcs
raisins - 120 gr
sugar - 5-9 tablespoons. l
salt to taste.

Cooking method:

In this recipe, we will cook Easter cake in the Mulinex bread machine. Pour milk, eggs into a special bowl from this device, put butter, add flour, salt to taste, add sugar, yeast.

We turn on the “Sweet bread” mode, the weight is a kilogram, the crust is medium and after about half an hour the oven will beep and you can add the remaining ingredients like raisins.

And this is what we got at the exit. This method of cooking does not take much personal time and this device will prepare everything for you.

Easter cake recipe with cottage cheese and honey

Ingredients:

For the test:

Flour - 350 gr
dry yeast - 1 tsp
eggs - 3 pcs
sugar - 155 gr
vanillin - 1 bag
dried apricots - 5 pieces
tangerine zest - 1 tsp
butter - 50 gr
milk - 60 ml
cottage cheese - 2500 gr
salt to taste.

For glaze:

Sugar powder - 100 gr
egg white - 1 piece
lemon juice - 1 tsp
confectionery dressing - 1 sachet.

Cooking method:

Pour dry yeast, 1 tablespoon flour and the same amount of sugar into warm milk, mix well until completely dissolved.

Cover with a towel and leave for half an hour.

We drive the eggs into a suitable container, leave one protein for the glaze and add sugar.

Add a pinch of salt and beat.

Pour in a bag of vanillin, then warm melted butter and bring to homogeneity. We spread the cottage cheese there, followed by the dough and mix well, kneading the cottage cheese with a fork.

Gradually introduce flour, the dough should be soft and sticky.

Cover it with a towel and leave it in a warm place for one hour.

In the meantime, we need to soak dried apricots in warm water. Then we drain the water, dry it with a paper towel and cut into small pieces.

The dough came up, put tangerine zest and chopped dried apricots on it

Knead the dough, wrap it with cling film and leave it in a warm place for another 30 minutes. Then put it on the molds and leave it to rise for about half an hour, under a towel.

It remains only to bake in a preheated oven for 35-40 minutes. In the meantime, we will prepare the icing.

Mix the icing sugar with the egg white and beat with a mixer until a thick white foam appears, pour in the lemon juice and bring to homogeneity ..

After the cakes are cooked, take them out of the oven and let them cool down. And after that, we already begin to grease with glaze and sprinkle with confectionery sprinkles on top.

The next day, the cakes will be as the fondant hardens and can be tasted.

Easter cake without yeast (video)

Bon Appetit!!!

Cooking Easter cake at home is a rewarding business. The confidence that only the best ingredients will be used, the loving kneading of the dough, the unique aroma of freshly baked bread - this is something worth spending one day on.

Thousands of recipes have been written for cakes with carrots and candied fruits, Greek muffins, Easter muffins, and Italian festive pies. In this article, we will consider the most delicious step-by-step recipes on which the rest of the author's inventions are based.

Calorie content

The calorie content of cakes produced in industrial bakeries and presented on store shelves corresponds to the calorie content of cakes prepared on their own and lies in the range of 270-350 kcal per 100 grams... This is because both are high-calorie foods:

The product has a high calorie content and is not suitable for use by people suffering from diabetes mellitus and adhering to specialized diets. The energy value of the dietary cake is 95 kcal per 100 g.

Make sure you have all of the following items:

Oven with a temperature of 180 degrees Celsius;
Pastry brush;
Kitchen mixer;
Glass or enamel dough dishes;
High-sided paper or silicone molds.

Easter cakes are associated with a religious tradition, so visit a church service the day before, and fill each stage of baking with love and warmth.

Bakers divide the process into 4 stages:

kneading yeast dough;
baking itself;
glaze preparation;
decoration.

How to make frosting

Good quality glaze is smooth, plastic, shiny.

ON A NOTE! The glaze is applied to the hot cake with a pastry brush.

Below is a recipe for a protein glaze that does not crumble after cooling, with a dense structure and color, and has a fondant consistency.

Ingredients:

Eggs - 2 pieces.
Water - 1 glass.
Sugar (sifted icing sugar) - 120 grams.
Lemon juice - 1 teaspoon
A pinch of salt.

Preparation:

Separate the whites from the yolks. Cool the proteins in the refrigerator for 20 minutes.
In a saucepan, mix sugar and water, boil the syrup. The finished syrup should turn out to be a viscous, light golden hue, but without the smell of caramel and not reach for a spoon.
Slowly pour the syrup into the cooled proteins, whisking at this time.
Beat the resulting mass until smooth.
Add lemon juice, stir.

Video recipe

Glaze without egg whites

The recipe below is made up of only two ingredients, the icing is easy to prepare, but hardens and crumbles from the cake. Suitable for people with egg white intolerance.

Ingredients:

Powdered sugar - 1 glass.
Warm water (about 40 degrees Celsius) - 0.5 cups.

Preparation:

Sift the icing sugar.
Slowly pour water into the powder, stirring constantly.

If you plan to decorate with culinary sprinkles, this should be done immediately after applying the glaze.

Classic simple Easter cake in the oven

There is a single recipe for a classic Easter cake. It has remained unchanged over the years and is not tied to local traditions.

Ingredients:

Egg - 5 pcs.
Yeast - 11 g.
Flour - 2.5 tbsp.
Milk - 1.5 tbsp.
Sugar - 0.5 tbsp.
Butter - 250 g.
Salt to taste.

How to cook:

Pour 200 ml of milk into the yeast. Slowly pour the sifted flour into warm milk (about 30 degrees Celsius) and stir until the lumps are removed, add the yeast that has blossomed in the milk. Cover the dough with a waffle towel and leave to ferment in a warm place. Wait until it rises.
Separate the egg whites from the yolks. Cool the proteins in the refrigerator.
Add melted butter, yolks crushed with sugar, salt to the dough.
Beat the cooled egg whites with a mixer until firm.
Pour the foam into the dough in one motion, gently mix with a wooden spoon using top-down movements, swapping the top and bottom layers of the dough.
Cover with a towel and leave in a warm place for further fermentation.
Heat the oven to 180 degrees, grease the mold with oil. Stir the dough, pour into a mold and bake for 45 minutes.
Without waiting for the cake to cool, cover it with glaze and pastry sprinkles.

Video preparation

How to bake a diet cake

Diet cake is made without yeast, wheat flour, butter and sugar, therefore it resembles Easter cake exclusively in its appearance and presentation.

The output is 650 grams.

Ingredients:

Oat bran flour - 4 tbsp. l.
Medium eggs - 3 pcs.
Low-fat cottage cheese - 150 g.
Cornstarch - 2 tbsp l.
Skimmed milk powder - 6 tbsp. l.
Sugar substitute in an amount equivalent to 23 tsp. Sahara.
Fat kefir - 3 tbsp. l.
Baking powder - 2 tsp
Salt to taste.

Preparation:

Beat the curd with a hand blender.
Separate the egg whites from the yolks. Grind the yolks with sweetener. Beat the whites into an elastic foam, put in the refrigerator.
Mix milk and kefir. Add pounded cottage cheese, stirring with a blender. Put yolks, starch, salt one after another.
Add baking powder to the flour and slowly pour into the dough, stirring constantly.
Add proteins to the dough, stirring with a wooden spoon in a top-down motion to preserve the foam.
Heat the oven to 180 degrees. Grease the molds with vegetable oil.
Fill molds 2/3 full with dough, bake for 50 minutes.
Remove the forms from the oven, cool, then carefully remove the cake.

Recipe in a bread maker

Ingredients:

Milk - 250 ml.
Flour - 630 g.
Eggs - 2 pcs.
Butter - 180 g.
Sugar - 150 g.
Instant yeast - 2 tsp
Salt to taste.

Preparation:

Beat eggs until lather. Add cooled melted butter, warm milk, sugar, salt. Pour into a bread machine.
Fill in the sifted flour. Make a well in the flour and pour the yeast into it.
Place the container in the bread maker and set the Brioche Bread (Sweet Bread) program.
Bake for 1 hour. If the cake is ready (readiness is checked with a toothpick), put on the “Baking only” program (“Warm up”) and bake for another 25 minutes.
Cool, remove from the mold.

Video recipe

Delicious Easter cake with raisins in a slow cooker

The multicooker greatly facilitates the preparation of Easter cake.

Ingredients:

Milk - 0.5 l.
"Fast" yeast - 11 g (1 sachet).
Eggs - 5 pcs.
Flour - 1 kg.
Butter - 230 g.
Sugar - 300 g.
Raisins - 200 g.
Vanillin.

Preparation:

Pour yeast into flour.
Mix warm milk, 0.5 kg of flour without lumps and leave in a warm place for 30 minutes.
Separate the whites from the yolks in the eggs. Grind the yolks with vanilla and sugar. Beat the egg whites and salt into an elastic foam.
Melt and cool the butter.
Add yolks, butter, proteins to the risen dough (dough). Stir the top and bottom layers with a wooden spoon.
Pour the remaining flour into the dough, mix, cover with a towel and remove to a warm place until the volume increases by 2-3 times.
Pour boiling water over the raisins for 10 minutes. Drain, dry, sprinkle with flour.
Add raisins to the dough, mix and leave for 10 minutes.
Grease the multicooker bowl with oil, pour half of the dough into the bowl.
Set the Yogurt program for 30 minutes, then the Baking program for 1 hour.

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