How to bake not a dry cake. Easter cake - the most delicious recipe with a photo - Simple recipes for moist, soft cake with dry yeast

Easter cake

... The air temperature in the room where the dough is placed must be at least 25 degrees.
... The dough for Easter cake needs to be kneaded for a long time and thoroughly, as the people say, it must be "hit 300 times."

... In order for the Easter cakes to be light and airy, the dough must come up three times: the first - when the dough is mixed, the second - when the dough is mixed, the third - when the dough is placed in a baking dish.

... Fill the baking dish, greased with oil, with 1/3 of the dough so that the dough comes up a third time.

...To make the cake rise evenly, stick a long splinter in the middle (you can also use wooden toothpicks), with which you bake. By the way, with the help of this splinter, you can then determine the readiness of the cake: if it is dry, then the cake is ready.

For cooking we need:

3 kg flour;
1 liter of milk;
800 g of sugar;
350 g butter;
200 g raisins;
50 g of lard;
15 egg yolks;
25 g dry yeast;
lemon peel;
salt, vanilla sugar;

1/2 st. sunflower oil for kneading

To prepare the dough, heat 500 g of milk to a temperature of 35 - 39 degrees. Dissolve yeast, 1 cup sugar and 3-4 cups flour in warmed milk. Stir and leave for 1.5 hours to ferment.


Beat the yolks with the rest of the sugar.


Add soft butter with lard.

Add the lemon zest, vanilla sugar, salt and the rest of the milk. Mix everything and add to the approached dough. All ingredients should be warm, at a temperature of 30 degrees.


Mix and add flour. When all the flour is added to the dough, we begin to intensively knead the dough with our hands greased in sunflower oil. Knead for about 1.5 hours until the dough begins to lag behind the walls of the dish in which we knead.


At the very end, add the raisins, which were previously soaked in warm water.


Knead the raisins into the dough and leave it warm to rise.


Let the dough rise well.


We lay out the approached dough in the forms, filling 1/3 of the form.


Let the dough come up and send it to the oven heated to 150-180 degrees. Bake for 50-60 minutes until nice golden brown. Do not open the oven during baking.


For the protein cap, beat 2 egg whites with 1 cup of powdered sugar.


Decorate according to your taste and desire.


Kulich in a section.

From the whole norm, 15 medium cakes are obtained. I made half the norm and I got 12 cakes in the size as shown in the photo.

Enjoy your meal!

Once I got tired of store-bought Easter cakes, although it was difficult to call them even Easter cakes, they were dry and were stored before selling, it seems, for at least a month. Dry, almost tasteless, incomprehensible pieces of crumbling baked dough. Neither raisins nor beautiful icing corrected the impression. Therefore, the idea came to my mind that it was time to master this simple matter and start baking Easter cake on one's own. It went quite well, but something was still missing. And quite recently, I made the discovery that there is a wet Easter cake. It is soft, tender and not at all dry on the inside. Wet air pulp turns it into something unique. Not a cake or cupcake, but very, very tasty.

How to cook a delicious wet Easter cake for the holiday

In order for the wet cake to retain the pleasant softness and moisture of its crumb after baking, you need to know a few secrets and follow small rules dough preparation. Now I will tell about them.

These ingredients are enough for six medium-sized Easter cakes, if measured with paper forms that are sold in the store.

For the cake you will need:

• flour - 800-850 gr,
• cream 30%+ - 200 ml,
• milk - 100 ml,
• fresh yeast - 30 gr (pressed 10 gr),
• butter - 200 gr,
• sugar - 200 gr,
• eggs - 2 pcs,
• egg yolk - 4 pcs,
• vanilla extract - 1 teaspoon,
• raisins, candied fruits, dried fruits - 200 gr,
• a pinch of salt.

Cooking:

1. Soak the candied fruits and dried fruits that you are going to use in baking Easter cake in water in advance. By the time they are added to the dough, they should soften and dry so as not to add excess moisture to the finished dough.

2. Prepare dough for the test. To do this, heat 100 ml of milk, you can in the microwave or on the stove, put yeast in the milk, one tablespoon of sugar and 3-4 tablespoons of flour. Mix everything thoroughly to get a mass similar in density to sour cream. If too runny, add a little more flour.

3. Cover the bowl of dough cling film and put in a warm place to ripen. The dough should ferment and noticeably increase in volume, no less than two times. If it rose less, then you did not use very much good yeast. On average, it takes 20-30 minutes.

4. Break 2 whole eggs into a large bowl and separate 4 yolks. Lightly beat them with a pinch of salt so that the whites and yolks are mixed until smooth. Then add it to the eggs granulated sugar and beat for 5-7 minutes until all the sugar is rubbed, and the mass becomes thick and fluffy. At the same time, it will become much lighter in color and increase in volume by about two times.

If you like Easter cakes to be bright elegant yellow, now you can add natural dye- turmeric or saffron. Easter cakes will not change in taste, but will be very ruddy on the outside and yellow on the inside.

5. Melt the butter until soft enough to be easily mixed into the dough. You can simply take the butter out of the refrigerator in advance and let it stand at room temperature or you can warm it up a bit in the microwave.

6. When the dough rises, it should stand up with a thick perforated cap. Now we will gradually add it to the beaten eggs.

7. In a bowl with eggs, put all the dough and pour about 50 ml of warm cream. Take a spoon and mix gently so that the beaten eggs and dough do not deflate. The air bubbles in them will give us splendor and airiness in the finished cake. A wet cake should not bake into a dense paste, but should remain airy.

8. After 2-3 minutes of stirring, add half of the soft butter, a little more cream and about 100 grams of sifted flour to the bowl. Then knead further. This is best done with a spoon or a special mixer with a dough attachment, but at low speed.

9. After adding part of the flour and butter, knead the dough for 2-3 minutes. Then add the second part of the butter and another 150-200 grams of flour, a little cream. Stir again until the flour is mixed and there are no lumps. Repeat with the remaining flour and cream until the cream runs out and there are 100 grams of flour left for the final batch. This difficult process It is needed so that the dough is better mixed and at the same time there are no lumps left. It will remain soft, thick and plastic.

10. The dough should now rise. To do this, cover it with a film and put it in a warm place until it is swollen and fills the entire bowl with itself, or rather, it does not increase at least twice. If your bowl is too small for this, it is better to transfer the dough to a larger container, otherwise it will come out on the table.

11. After about an hour and a half, our dough will swell to the whole bowl, having doubled in size. Now we will knead it further.

12. To further knead the dough, sprinkle a clean dry table with flour, spread the flour and place the dough on top. Start kneading with your hands, turning over, folding in half and squeezing. The dough will be oily enough not to stick to your hands, but you can lightly dust your hands with flour. Knead for a few minutes. Just enough flour should be added so that the dough stops actively spreading on the table, as soon as it remains an elastic round lump, no more flour is needed. But it should not lose its softness either.

13. To knead the raisins and candied fruits, stretch the dough on the table. Sprinkle dried fruits on top and roll up. Then continue kneading until all the berries are evenly distributed in the dough.

14. Ready dough divide into equal parts. In our case, there will be six of them according to the size of the cake molds. Important rule - raw dough should occupy a third of the form, the rest of the space remains under the rise when baking. Don't put more dough in each mold, make more molds or bake in two batches. Form each piece of dough into a ball before putting it into the mold. Once all the dough has been placed in the molds, cover them with a clean towel and leave for about an hour to allow the dough to rise again. Then the wet Easter cake will turn out magnificent.

15. Easter cakes are baked in an oven preheated to 180 degrees. Depending on the size, it may take 30-40 minutes to bake. To know for sure that they are ready, pierce the middle with a wooden stick, the stick should come out dry. In this case, the Easter cakes are ready and it's time to take them out. Do NOT rush to pull them out of the mold, they must cool completely for this.

16. Pour the finished wet Easter cake with sweet icing, decorate with dried fruits and confectionery sprinkles. Show your imagination and make them elegant and festive.

The best recipes for Easter cakes.

1. Traditional Easter cake

Ingredients:

Vanilla sugar - 1 sachet
Milk - 0.5 l.
Eggs - 6 pcs.
Raisins - 350 g.
Flour - 1-1.5 kg.
Butter - 220 g.
Dry yeast - 11 g.
Sugar - 2.5 tbsp.
White of two eggs

How to cook a traditional Easter cake:

First we need to dissolve the yeast. This cannot be done without warm milk, so it is this that needs to be slightly warmed up on the stove. Then pour 11 g of yeast into milk and mix.
To the milky - yeast mass, slowly pour out two glasses of flour. Again, you need to mix everything. In general, you need to do the kneading process after each step, so to avoid repetition, we will not write it every time.
We put the dough in heat and be sure to cover it with a linen or other natural towel.
For half an hour you must not touch the dough. At this time, you need to separate the yolks and whites. Do not forget that you need to leave two squirrels to decorate the cake.
Lightly beat the yolks and sugar with a whisk. Add vanilla.
You need to beat the whites until foam forms, here you can’t go anywhere without a mixer.
First of all, add the yolks and sugar to the dough, then soft butter and proteins.
Now add the remaining flour to the resulting dough and knead it for 20 minutes.
Cover the dough again with a towel and leave in silence for one hour.
Meanwhile, bring the raisins to a normal state by soaking them in water.
after waiting required amount time, add raisins to the Easter cake dough.
Grease all molds with butter and fill halfway or slightly less.
Cover each dish with cling film and leave to rise for another 30 minutes.
Bake for about half an hour, but it all depends on the shape and size of the future cake. So it's best to keep an eye on it while baking.
For frosting, simply beat egg whites and sugar. Cover warm Easter cakes with icing, sprinkle with candied fruits and enjoy a delicious and traditional dish.

2. Recipe for cottage cheese Easter cake

Ingredients:

Sour cream - 200 g.
Milk - 500 ml.
Vegetable oil - 50 g.
Cottage cheese - 200 g.
Eggs - 6 pcs.
Margarine - 250 g.
Vanilla
Sugar - 3 tbsp.
Fresh yeast - 50 g.
Flour premium- 1.5 kg.
Raisins, nuts

How to cook cake with cottage cheese:

You need to grind fresh yeast with your hand into crumbs, add a couple of tablespoons of sugar and three tablespoons of warm water to it.
After five minutes, take a large saucepan and heat the milk in it until warm.
Then pour the yeast into the milk and add a couple more tablespoons of sugar.
Chop the nuts and pour over the raisins.
After 40 minutes, add to the dough, you can start adding other ingredients.
Take 6 eggs and separate them. Next, as usual, you need to grind the sugar with the yolks, and beat the whites with salt. Do not forget to pour vanilla sugar into the yolks.
Add soft margarine to the dough and mix it well.
Do the same with the yolks.
In the next step, you need to put all the sour cream and cottage cheese into the dough. Be sure to knead the dough after this step.
Now pour sunflower oil and proteins.
Next, you must add raisins and nuts.
Now start adding flour to the dough, distributing it evenly and kneading well.
Bake Easter cakes in the same way as in the previous recipe.

3. Recipe for royal cake

Ingredients:

Flour - 1.5 kg.
Semolina - 100 g.
Vanilla
Eggs - 8 pcs.
Yeast - 110 g.
Sugar - 0.5 kg.
Cardamom
Milk - 0.5 l.
Butter - 500 g.
Candied fruits - 100 g.
Almonds - 200 g.

How to cook royal cake:

Heat 300 ml of water until warm. Dissolve the yeast in it and add one glass of flour.
While the dough is rising, heat the milk and pour in all the rest of the flour.
Break the eggs into a separate bowl, add a little salt and sugar, mix.
Combine dough and egg mixture.
Cut the softened butter into small pieces and add to the previously obtained dough.
Leave the dough alone again for 1 hour.
After that, add nuts, candied fruits, cardamom and vanilla sugar to the dough.
Knead the dough for Easter cakes well.

4. KULICH, WHICH ALWAYS IS GOOD!

There are a lot of recipes for Easter cakes, but this one is very simple, and oh-oh-oh-so delicious ... And most importantly, even inexperienced housewives always succeed!

Ingredients
- 500 ml milk
- 11 g dry yeast (or 50-60 g raw yeast)
- 1-1.3 kg of flour
- 6 eggs
- 200 g butter or margarine
- 250-300 g of sugar
- 300 g raisins
- 1 tsp vanilla sugar

glaze:
- 2 proteins
- 100 g sugar

From the indicated amount of ingredients, 3 Easter cakes 11 cm high and 17 cm wide and 6 small Easter cakes 7 cm high and 6 cm wide are obtained.

Warm the milk a little (so that it is slightly warm), dissolve the yeast in it.
Add 500 g flour, mix well. Put in a warm place.
I pour warm water into a bowl, put a container with dough in it.
Cover with a towel. The dough should double in size (it will take about 30 minutes).
Separate whites from yolks. Grind the yolks with sugar and vanilla sugar.

Add yolks to the approached dough, mix.
Then add softened butter, mix.
Add proteins, mix.
Add the remaining flour (you may need a little more or less flour, it depends on the quality of the 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 (this will take 50-60 minutes).

Soak the raisins in warm water for 10-15 minutes, then drain all the water.
Add raisins to the risen dough, mix and put the dough back in a warm place. The dough should rise well.

Grease the form with oil, put the dough on 1/3 of the height of the form.
Cover with foil or towel.
Let the dough rise again already in shape.

Put in an oven preheated to 100 degrees, bake for 10 minutes.
Then add the temperature to 180 degrees, bake until cooked (I had a cake 11 cm high and 17 cm wide baked for 35 minutes, 10 minutes at a temperature of 100 degrees and 25 at a temperature of 180 degrees).
To check the readiness of the cake, pierce it with a match (or a toothpick), if it is dry, the cake is ready.

Ready for frosting.
Beat egg whites with a pinch of salt until foamy.
Add sugar, beat until stiff peaks.

Lubricate ready-made hot Easter cakes with icing and sprinkle with confectionery sprinkles or decorate with candied fruits.

5. Kulich fast food

Recipe Ingredients

For 4 cups flour:
3 eggs
100 g butter or margarine
1 cup of sugar
1 glass of milk
50 g yeast
salt to taste

Dilute yeast for instant cake in warm milk, mix thoroughly with eggs, melted butter or margarine, sugar, salt and flour. Spread this dough immediately into greased forms (candied fruits can be added beforehand) and put in a warm place for 3-4 hours, after which you can bake Easter cake. Bake at a temperature of 170-180C from 40 minutes to 1 hour (depending on the size of the cake). Readiness check with a wooden stick

BON APPETIT!!!
HAPPY EASTER!

Actually good cake should last the entire Easter week and even longer. But... First of all, even homemade baking after cutting, it becomes not so fragrant and slowly dries up. Secondly, our stores sell Easter cakes much more like cupcakes. And they dry beautifully. So what to do? Quick, quick to eat Easter cakes? Throw away boring baked goods? But after all, the Easter cakes consecrated in the church cannot be thrown out in any way, and it’s a pity that they are not consecrated. So, we will figure out how to use the dried easter cupcakes, or try to give them fresh look. We present 6 ways to deal with dried Easter cakes:

Option 1. Make breading

The simplest and probably The best way. Cut the stale cake into slices, leave to dry completely until the evening. And then grind in a blender, if it is not there, grate it. And everything turns out great. breadcrumbs, sweet and fragrant. Of course, it is better not to roll chops in them, but use such crackers to prepare baking dishes, for cheesecakes or sweet vegetable cutlets- just great.

Option 2. Make croutons

The old way - soak a hard cake with a mixture of milk and eggs. For the option with white bread, it is recommended to add sugar to the mixture, but the cake is already sweet, so we won’t. Cut the cake into slices, dip in the egg-milk mixture for 10 seconds, and then fry in butter.

Option 3. Fry croutons

Easter cake can simply be cut into cubes and dried in a pan. And then drink tea with these crackers. Or add them to fruit puree soup, or to milk shake, or even into a healthy energy smoothie of berries and fruits.

Option 4. Soak with syrup

If the cake has just begun to dry, then you can soak it with rum or cognac syrup. And eat quickly. 1 tablespoon of sugar should be dissolved in 1 glass of rum or cognac, cut off the top of the cake and spread the syrup over the surface. Then heat the cake in the oven at a temperature of 100-120 degrees.

Option 5. Cook "Potato"

500 g dried cake

1 glass of rum

2/3 cans of condensed milk

50 g cocoa

130 g butter

Step 1. Grind Easter cake in a blender. Melt butter.

Step 2. Mix cookies, cocoa, butter, condensed milk, add rum. Mix everything until smooth.

Step 3. Blind small cylinders, approximately 50 g each. Refrigerate for 2 hours.

Step 4. Sprinkle with powdered sugar before serving.

Option 6. Make the base for the cheesecake

For the base:

300 g dried cake

150 g butter

For cheese cream:

3 jars Philadelphia cheese

250 g sugar

180 ml cream

lemon zest

Step 1. Punch Easter cake in a blender to small crumbs.

Step 2. Melt the butter and mix with the crumbs until smooth.

Step 3. Place the butter mixture in a baking dish, tamping with a spoon.

Step 4. Bake the base for 10 minutes in an oven heated to 180 degrees.

Step 5. Grind sugar into powder.

Step 6. Beat cheese with sugar, add eggs one at a time, without stopping beating.

Step 7. In a separate bowl, whip the cream, mix with the cheese mass. Add lemon zest.

Step 8. Put the cream on sand base, bake in a water bath in the oven at 160 degrees for about 60 minutes.

Easter cake and Easter old recipes. The recipe for Easter cake and cottage cheese Easter - for the Resurrection of Christ. How to cook a cake on a dough. Easter cakes are usually baked from sponge dough. Easter Recipes- these are not only Easter cakes and ways of coloring eggs.

Easter cake and Easter - according to old recipes. Easter cake recipes and cottage cheese easter in many homes are passed down from generation to Easter cake. We have an old notebook covered with cloth in our house.

I made it according to the recipe with say7, on sour cream, it differs radically from the Pokhlebkin recipe. [link-1] Then OOOlga gave a link to the cottage cheese cake from the "cook" website. [link-1] I was interested in this one, I thought to try it.

Easter cake and Easter - according to old recipes. We propose to cook an Easter cake from yeast dough with candied fruits, as well as raw cottage cheese. In a bowl, mix milk and yeast. Sift a quarter of the flour into the liquid, mix with a mixer, then add another quarter ...

Lost the cookie recipe. - get-togethers. Cooking. Cooking recipes, help and advice on cooking, holiday menu and Good afternoon, that year, according to the recipe from the confa, I cooked crazy delicious Easter cakes. I only remember that it was very fatty, there was butter, cottage cheese and / or ...

Kulich and Easter. Bakery products. Cooking. Cooking recipes, help and advice on cooking, festive menus and receptions, food selection. In order for the proteins to whip into a lush foam, they must be very cold. Easter cake and Easter - according to old recipes.

The recipe for Easter cake and cottage cheese Easter - for the Resurrection of Christ. How to cook Easter cake and Easter. next time I'll try to make an Easter cake, I already wrote down the recipe .. Comment on the article "Kulich and Easter - according to old recipes."

Easter cake and Easter - according to old recipes. Recipes for Easter cake and cottage cheese Easter are passed down from generation to generation in many homes. For me, this is the standard - a dense, heavy Easter cake of my great-grandmother Lidia Dmitrievna Krasnova.

Recipe: Easter cake. Announcements from cookbook. Cooking. Culinary recipes, help and advice on cooking, festive menus and receptions, selection Recipes for Easter cake, Easter and other sweets for Easter table. About Easter and Easter cakes. My recipe!.

Easter, however. Give advice! 1. Plz share the Easter recipe with your favorite-tested. And then last year I cooked according to the recipe of Yulia Vysotskaya, it turned out so tasteless! 2. And one more thing - where do you buy ready-made Easter cake, so that it’s just very tasty, huh?

Easter cake and Easter - according to old recipes. The recipe for Easter cake and cottage cheese Easter - for the Resurrection of Christ. How to bake Easter cake and cook Easter: detailed recipes.

Easter cake help save!. Bakery products. Cooking. Culinary recipes, help and advice on cooking, a festive menu and receiving guests, the choice of dough, yes, and the Easter cake turns out to be loose or airy, Easter cakes should not be like that, this is a hard-to-digest dense product ...

Who baked along Molokhovets? Learn to cook! Cooking. Culinary recipes, help and advice on cooking, festive menu and reception Who baked along Molokhovets? And what can be considered a "classic" cake? Or maybe someone has a link to the recipe from the Pest lying around?

Recipe: Easter cake. To begin with, we will make a dough, for which we mix yeast, milk and a couple of glasses of flour. Carefully extract finished goods, put on a dish. It is delicious and beautiful, our Easter cake baked for Easter!

Easter recipes: pie instead of Easter cake and Easter with chocolate. Easter 2016: Easter cottage cheese recipe and Easter pie with bulgur. Easter cake and Easter - according to old recipes. Classic raw Easter. Curd with raisins - this is Easter, which is accepted ...

Thanks for the Easter cake recipes, but how does anyone make Easter? I've been making "raw easter" for a few years now. the problem is the final Kulich and Easter - according to old recipes. If you are using dry yeast, then add it along with the first batch of flour and increase by a third ...

Easter cake. Girls, please tell me the recipes (but only checked by you personally!) Easter cake. In order for the proteins to whip into a lush foam, they must be very cold. Easter cake and Easter - according to old recipes.

Section: My recipe! (quick cake without dough). a few more recipes for Easter. Pour the hot mass into the cooked cottage cheese, mix thoroughly. There were recipes for cakes. And mine basic recipe yeast dough (good because it is suitable for ANY ...

share the recipe for Easter and Easter cakes. Learn to cook! Cooking. Culinary recipes, cooking help and advice, holiday menu and hosting, the choice if you have an Easter or Easter cake recipe, share it!! By Sunday, thank you.