Easter cake calorie content per 100. Calorie content of Easter cake and the main recipes for dietary Easter treats

The table sags from baked meat, cheesecakes, homemade sausage. You think to yourself: “The diet will wait 1-2 days, nothing terrible will happen, and then I will pull myself together again.” This is mistake! Your exhausted body at the pace of a sprinter will make huge reserves. What strategy is recommended to choose before the festive table?
Choose meals that contain the least amount of calories. In addition, remember that you need to put on a plate a small portion food.

1 Eat enough to not feel hungry

Your treat should be : vegetable salads, salads with lean meat or cheese (try to choose salads that do not contain mayonnaise), i.e. salads dressed with olive or sunflower oil, as well as vegetables in their natural form. Why You Can't Eat? Enough Choose foods that are low in calories. This gives a feeling of satiety, especially if you eat often, but little by little, and it is best to drink a glass of water when you are very hungry. By the way, we also need to enrich the body with valuable vitamins, which are in short supply in spring. How many calories? 3 tablespoons lettuce (lettuce, tomatoes, and radishes drizzled with a teaspoon olive oil) is 100 kcal; plate vegetable salad with yogurt - 200 kcal.

2 Eat without remorse

You don't have to give up traditional Easter dishes : stuffed eggs, aspic of poultry meat and jellied meat. In the latter case, there is one condition: the jelly must be cooked on low-fat broth. Why are these recommendations ? because There are few fats and carbohydrates. In addition, the egg and jelly, as they say, are one of the most nutritious foods. Egg white is easier to digest than meat protein. The broth, however, is a balm for the stomach. How many calories? The egg itself is about 70 kcal, stuffed eggs- about 200 calories, jelly (glass) - 50 calories, broth - 250 kcal.

3 You can eat a small portion

This group includes different kinds yeast dough, as well as a traditional Easter cake (with the addition of dried fruits and nuts), shortbread dough with a small amount of vegetable or butter, homemade cookies, as well as ham and lean meat . Why is it better to eat it ? Because baking contains much less fat and generally less sweet. Thus, it does not cause digestive discomfort in the stomach. Baked goods and stews contain small amounts of animal fats and are rich in protein, which improves metabolism. How many calories? Easter cake (large piece) - 280 calories, 3 slices (100 g) roast veal - 124 calories, 100 g braised turkey- about 90 kcal.

4 Avoid if you can

Most harmful to your body cakes with cream and whipped cream, including choux pastry, some cheesecakes and curds, meat pates, smoked barrel and fatty sausages . What's wrong with them? In smoked meats and sausages contains a lot of fat, and cakes contain a lot of sugar. Remember that nutritionists advise eating lean ham is better, puff pastry which contain both fat and sugar. So if you can't resist any of this group, then try a piece of pie that has been made at home. So you will be sure that there is not a lot of fat in it. How many calories? 100 g of a pie (two slices 1 cm thick) is about 360 calories, 100 g of sausage is 270 kcal; a slice of cake (about 180 g) is 550 kcal, a serving (100 g) of Easter cake with nuts and dried fruits is 440 kcal, and a slice of cheesecake (120 g) is 305 calories.

The history of the origin of Easter cake originates in Ancient Russia, in pre-Christian times. The Slavic peoples had a custom to bake round-shaped bread in spring, symbolizing fertility. This bread was similar to a modern Easter cake and was a kind of gift to the gods and the earth. Kulich was baked so that the year would be productive, fertile and do without any natural shocks like hurricanes, frosts and droughts.

In ancient times, bread was of paramount importance and was a sign of prosperity, well-being and health. Not without reason, from ancient times to the present day, the Slavic peoples have preserved the saying "Bread is the head of everything." It testifies to how respectfully the Slavs treated bread at all times.

The word kulich comes from the word “kolach”, which consists of the words “kola” and “cha”. Which in translation from Old Russian means a child of the sun. The word “cola” meant the sun, and “cha” meant a child. Kulich had a bright and sacred meaning even before the baptism of Russia. When preparing Easter cake, he was treated with awe and respect.

The history of Easter cake began a new round after the baptism of Russia, when the meaning of this festive delicacy changed radically. Among Orthodox Slavic peoples, Easter cake is baked on the day of the Resurrection of Christ, or, in other words, on Easter. This is one of the most important Orthodox holidays, established in honor of the resurrection of Jesus Christ, symbolizing the basis of Christianity - eternal life.

Easter cake, prepared for Christ's Resurrection, is of the utmost importance and symbolizes the presence of the Lord in the house. According to the holy scriptures, after the resurrection of Christ, his apostles during meals left the central place at the table empty and put bread in the center of the table. This bread was a gift to the Lord. This symbolized the invisible presence of Jesus Christ during meals. Thus, the presence of Easter cake on holiday table during Holy Easter symbolizes the presence of Jesus Christ in the house.

Easter cake should be prepared by a believing Christian with pure thoughts and a good heart. Before baking the holy bread, the cook must confess and take communion. Historically, among the Orthodox Slavs, kulich has a cylindrical shape, on the upper part of which, as a rule, the inscription “ХВ” is applied, meaning “Christ is Risen” and the symbol of the cross, meaning victory over death. Also, the top of the Easter cake is decorated with icing and multi-colored confectionery beads, creating a festive atmosphere. The traditional Easter cake in Russia is baked on yeast dough with the addition of raisins and candied fruits. It should be noted that other nations holiday cake has a different form, recipe and history of appearance.

Homeland of the Easter cake: Russia

Ingredients

• Flour - 250 grams;
• Sugar - 100 grams;
• Powdered sugar - 150 grams;
• Milk - 100 milliliters;
• Dry baker's yeast - 5 grams;
• Margarine - 100 grams;
• Chicken egg - 1 piece;
• Egg yolk - 1 piece;
• Egg white - 1 piece;
• Candied fruits - 50 grams;
• Raisins - 25 grams;
• Lemon juice - 1 teaspoon;
• Vanilla sugar - 1 teaspoon;
• Saffron - 0.4 grams;
• Cardamom - 0.4 grams.

Step by step recipe

The process of creating a delicious Easter cake consists of 4 stages:

• preparation of yeast dough;
• baking Easter cake;
• glaze preparation;
• Easter cake decoration.

In addition to the above ingredients, to make and decorate an Easter cake, you will need an oven that maintains a temperature of 180 degrees Celsius, tall cake molds, a pastry brush, a kitchen mixer and utensils.

Molds for Easter cakes can be bought at the store or made by yourself. The easiest way to buy a form in the store, they are usually silicone or paper. You can also make baking pans for Easter cakes at home, for which you just need to have baking paper, a stapler and a pan of a suitable size with you.

To create a baking dish for Easter cake, paper must be wrapped around a pan of a suitable diameter and cut off with a margin in height and length. When cutting paper in height, it must be remembered that the form should be 5 centimeters higher than the Easter cake. Put the pan on paper and cut out the bottom for the form, while the radius of the bottom must be cut out more than that of the pan in order to be able to attach it to the walls of the form. Fasten the bottom of the form and the wall with a stapler. Just be extremely careful when removing the form from the cake, make sure that the paper clips do not remain in the cake!

Having everything at hand necessary ingredients and confectionery tools, baking a delicious Easter cake at home will not be difficult. Before making Easter cake, it is advisable to confess and take communion in the temple, after which, with kindness and warmth, bake Easter cake, following the step-by-step recipe below:

Stage 1 - Preparation of yeast dough:

1. Warm up to a warm temperature 100 milliliters of milk;
2. Dilute 5 grams of dry baker's yeast in warmed milk, add 2 tablespoons of flour and a pinch of sugar, mix a little. Leave in a warm place for 30 minutes until the yeast rises and falls.
3. Put 100 grams of margarine out of the refrigerator and wait until it melts.
4. In a separate 3 liter container, convenient for kneading dough, pour 1 egg and 1 egg yolk, pour 1 teaspoon of vanilla sugar, add what is left of 100 grams of sugar, 250 grams of flour, put 0.4 grams of saffron and 0.4 grams of cardamom, that is, literally on the tip of a knife. Add yeast prepared in milk. Knead the dough a little.
5. Put the melted margarine into the dough and continue kneading yeast dough for Easter cake until it becomes elastic. Then remove the dough for Easter cake in a warm place.
6. Wash and sort the raisins so that you get 25 grams of raisins.
7. If the yeast dough for Easter cake came up, then add 25 grams of raisins and 50 grams of candied fruits to it.

Stage 2 - Baking:

1. Take ready-made tall forms for baking Easter cake.
2. Fill the molds one fourth full with the prepared yeast dough and leave in a warm place until the dough has risen to the top of the mold.
3. Preheat oven to 180 degrees Celsius.
4. Put the molds with the dough in the oven and bake for 40 minutes.
5. Remove Easter cakes from the oven, remove from the mold and leave to cool.

Step 3 - Preparing the Glaze:

1. In a separate clean whisking cup, pour 1 egg white and 1 teaspoon lemon juice.
2. Prepare 150 grams of powdered sugar.
3. Beat the protein with a mixer, periodically adding powdered sugar in small portions.
4. Apply whipped glaze to Easter cakes with a culinary brush and let it harden.

Stage 4 - Decoration:

1. Easter cakes can be decorated by sprinkling confectionery beads on top.
2. In addition, the abbreviation “ХВ” can be laid out from candied fruits on Easter cakes, which means “Christ is Risen”.
3. Additionally, Easter cakes can be decorated with multi-colored marmalade.
4. Sometimes Easter cakes are painted oil cream, depicting roses, chickens, patterns and other Easter symbols on them.
5. And, of course, the main decoration of the Easter cake is a beautiful candle, which is traditionally lit during their illumination and at Easter.

Your Easter cakes are ready, it remains to illuminate them and wait for the holiday, when you can break your fast with a pure soul delicious cake, curd easter and painted eggs! Holy Christ's Resurrection!

335 kcal

3 o'clock

15 ingredients

132 rub

180°C

925 grams

Compound

Easter cake rich in vitamins and minerals such as: vitamin A - 22.2%, vitamin B1 - 53.3%, vitamin B2 - 55.6%, choline - 17.6%, vitamin B5 - 14%, vitamin B9 - 11, 9%, vitamin H - 15%, vitamin PP - 11.6%, phosphorus - 14.9%, chlorine - 17.3%, cobalt - 25%, manganese - 24.8%, molybdenum - 11.3%

What is useful Easter cake

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B2 participates in redox reactions, increases the susceptibility of color by the visual analyzer and dark adaptation. Inadequate intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Choline is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B9 as a coenzyme involved in the metabolism of nucleic and amino acids. Folate deficiency leads to disruption of the synthesis of nucleic acids and protein, resulting in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient folate intake during pregnancy is one of the causes of prematurity, malnutrition, congenital deformities and developmental disorders of the child. A strong relationship was shown between the level of folate, homocysteine ​​and the risk of cardiovascular disease.
• Vitamin H participates in the synthesis of fats, glycogen, amino acid metabolism. Insufficient intake of this vitamin can lead to disruption of the normal condition of the skin.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
• Cobalt is part of vitamin B12. Activates metabolic enzymes fatty acids and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.

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