Secrets of baking delicious Easter cakes. Easter cake dough: the rules and secrets of cooking Easter cake must be round

Required for festive table Easter should be a Easter cake. Kulich is Easter bread, which must certainly be consecrated on the eve of the Easter holiday. Ancient Russian cuisine knows about 20 recipes for baking Easter cakes. Easter cake, both large and small, can be of varying degrees of richness, but it must be tall and lush.

In order to bake for the Easter holiday, you need good yeast, good dry flour and a hot oven (oven). When baking Easter cake for Easter, you should not blindly adhere to the proportions of flour indicated in the baking recipe, since flour comes in different varieties and different degrees of dryness. However, when preparing Easter cakes, there are a number of rules that must be followed in order to get a beautiful, lush and tasty Easter cake for the Easter holiday:

Kulich can be baked in any shape. The classic shape of Easter cake is round;

In the room where the dough for Easter cake is kneaded, the temperature in accordance with the baking recipe should not be lower than 25 ° C;

Flour for Easter cakes should be dry and sifted;

The dough for Easter cake should not be liquid, because in this case the cake will spread and be flat;

If the dough is too thick, it’s also not good: Easter cakes will be too heavy and tasteless and will soon become stale. The dough for Easter cake should be so thick that it can be cut with a knife without adding flour. It should not reach for the knife;

Knead the dough for Easter cake and beat it out as long as possible so that it completely lags behind the hands and from the dishes or the table surface;

The dough for Easter cakes should be suitable three times: the first time when it is dissolved (at 28-30 ° C), the second time when it is kneaded, and the third time - already in the form or on a baking sheet (at 30-45 ° C);

In the finished dough for Easter cake according to the baking recipe, you can add raisins, nuts, spices. If you want Easter cakes to turn out white for the Easter holiday, do not use spices. From cardamom, ginger, nutmeg, the dough for Easter cake darkens, from saffron - Easter cake turns yellow. But with spices, Easter cakes are more fragrant. By mixing various spices when preparing Easter cakes, you can achieve a simply magical smell. From cinnamon, the dough for Easter cake is very dark, and the smell of cinnamon interrupts other flavors, does not allow you to get a subtle range;

Alcohol in Easter cakes is needed not only for flavor, it affects the consistency of the dough. Of all the additions of alcohol to Easter cakes, the best is the Italian liqueur Amareto di Sarona;

It is necessary to put Easter cakes in a hot oven (oven) and keep it closed. The oven for baking Easter cake should be well heated to 200 degrees. Do not stuff too many forms with Easter cakes into the oven, do not let the forms come into contact with each other. If you are baking a large cake, place a couple more small cakes in the corners of the oven, and that's enough. Bake the cakes for about 40 minutes (time depends on the oven and the size of the mold);

Easter cake is baked in a humid environment, for this, a container with hot water is placed on the bottom of the oven, temperature 200-240 ° C;

When the cake rises, it is necessary to grease it on top with an egg with a spoonful of water and butter, do not grease the sides, then sprinkle the cake with chopped almonds, coarse sugar and breadcrumbs;

To check whether the cake is ready or not, they use a wooden stick - they stick it into the baked product: if the dough sticks to it, then the cake is still raw, if the stick is completely clean, then the cake is ready

The duration of the cake baking depends on its size. If the cake burns on top, cover it with damp paper or a circle cut out of tracing paper.

Do not forget to cover your wonderful Easter cakes with a towel after baking!

Every holiday has traditional dishes. New Year's menu it is hard to imagine without Olivier, and on March 8 - without Mimosa salad. So and Easter table according to custom, they decorate painted eggs, Easter cake and curd Easter. A good hostess will never ask where to buy Easter cake. She herself will gladly tell you how to bake an Easter cake, but not in one way.

A bit of history

Easter, like any other holiday, has its own story that tells about the origin of its symbols and explains their meaning. Kulich is a rich round-shaped bread that decorates the Easter table. It was baked exactly round, because the shroud of Jesus Christ had a similar shape. Easter cake must certainly be rich, because according to legend, before the death of Jesus, he and his disciples ate unleavened bread, and after the miraculous resurrection they began to eat yeast bread (leavened bread). Since then, it has been customary to make dough for Easter cake rich.

If you are going to cook Easter cake with your own hands, take note of a few tips:

• butter should not be hard, then the cake will be soft and tender;
• butter should soften on its own. room temperature and not when heated;
• you can use paper molds made specifically for baking Easter cakes;
• as a form, you can use a tin can. But in this case, it must be lined with oiled baking paper;
• baking paper can be replaced with regular paper used in offices. But it must be well lubricated with oil;
• so that the dough does not stick to your hands, moisten them with water or vegetable oil;
• the readiness of the cake is checked with a splinter or a thin skewer, which is stuck into the cake. If it is dry, the cake is ready;

Easter cake traditional

• 1 kg of wheat flour;
• 6 eggs;
• 1.5 cups of milk;
• 300 gr. margarine (you can butter);
• 1.5 cups of sugar;
• 40 gr. yeast;
• dried fruits and nuts (150 gr. raisins, 50 gr. candied fruits and almonds).
• 0.5 sachets of vanilla sugar;
• salt;

Cooking:

1. Slightly warm the milk, dilute the yeast in it.
2. Add half of the specified amount of flour. Stir. Opara is ready.
3. Cover the dish with dough with a towel and put in a warm place.
4. The dough should be left to rise until its volume doubles.
5. Separate the yolks and whites. Beat the yolks with vanilla and sugar, beat the butter.
6. Add salt, egg yolks and butter to the dough. Mix everything.
7. Beat the whites until a thick elastic foam. Add them to the dough.
8. Enter the remaining flour. The resulting dough should be free to lag behind the walls of the dish. It should not be too steep, well mixed.
9. Cover the dough again and leave in a warm place until it doubles in size.
10. Rinse raisins, dry, roll in flour. Cut candied fruits into squares. Remove the skin from the nuts and chop. Add dried fruits and nuts to the risen dough.
11. Prepare the form (with a round bottom!): Line the bottom with oiled baking paper, grease the walls with oil and sprinkle with flour. Fill the form with the test for 1/3.
12. Let the dough rise. It will be ready to be sent to the oven when it rises to half the mold.
13. The oven should not be too hot. Leave the form in it for 50 minutes-1 hour. Rotate the pan carefully as it bakes. If the top browns too early, cover it with paper soaked in water to prevent it from burning.

Decorate the finished cake with chocolate, candied fruits or nuts.

Quick cake

Many housewives, especially those employed at work or with small children, are concerned about the question of how to bake Easter cakes for Easter with the least amount of time. The recipe below is easy to prepare and saves energy.

You will need:

• 1 glass of milk;
• 4 eggs;
• 1 st. l. dry yeast (or 50 gr fresh);
• 1 cup of sugar;
• 2 tbsp. l. vegetable oil;
• 100 gr. butter;
• 3 cups flour;
• vanillin;
• raisins, candied fruits.

Cooking:

1. 1. Warm up the milk.
   2. Pour yeast and sugar into warm milk (only 1 tablespoon). Stir and leave for 15 minutes so that they "make friends".
   3. Whisk the eggs with the remaining sugar and vanilla.
   4. Melt the butter and add it to the dough. Add vegetable oil, yeast and mix well.

1. 1. Add washed and dried raisins and candied fruits.
   2. Gradually stir in the sifted flour. The dough should be pourable.
   3. Divide the dough into molds. It will rise, so the dough should take up no more than 1/3 of the mold.
   4. Leave the dough in the molds for 3-4 hours - at this time you can do business.

1. Place molds in hot oven(t=180 degrees). Bake the cake until done.
2. Decorate the finished cake with icing and confectionery beads.

Easter cake without yeast and eggs

There are a lot of recipes on how to bake a delicious cake. It turns out that it can be prepared without yeast, milk and eggs.

You will need:

• 240 gr. flour;
• 2 tsp baking powder;
• 0.5 cups brown sugar;
• 1 banana;
• 40 ml juice (pineapple);
• 180 ml of water;
• 50 gr. raisins;
• salt;
• 3 art. l. vegetable oil.

Cooking:

1. Mash the banana to make a puree.
2. Add oil, water, juice. Stir.
3. Add salt (a pinch) and baking powder for the dough.
4. Gradually sift the flour into the dough, stirring constantly.
5. Knead a sticky dough.
6. Fill the molds with it so that the dough occupies 3/4 of the volume of the mold.
7. Bake the cake in an oven preheated to 200 degrees for about 50 minutes. The time depends on the oven.
8. The finished cake must be removed from the mold when it cools down. Decorate it with icing and other decorations.

All the charm self cooking Easter cake is that homemade Easter cake can be prepared not only according to traditional recipe, but also using, for example, sour cream.

You will need:

• 200 gr. sour cream;
• 1 tsp dry yeast (or 25 g fresh);
• 170 ml of milk;
• 50 gr. butter;
• 150 gr. Sahara;
• 650-700 gr. flour;
• 3 eggs;
• 2-3 tbsp. l. cognac or rum;
• 50 gr. raisins;
• nuts for sprinkling;
• vanillin.

Cooking:

1. Pour raisins with rum or cognac.
2. Dilute the yeast with a part of warm milk - pour 2 tbsp. l. milk, they will come in handy later.
3. Separate the white from the yolk in one egg. Beat two eggs and the protein of the third with sugar and sour cream.
4. Combine everything in one bowl, stir, salt and gradually add flour.
5. The dough should be soft and slightly sticky. Cover it with a towel and leave for half an hour.
6. After half an hour, add soft butter to the dough, stir. Cover again with a towel and leave for one and a half to two hours.
7. Knead the dough lightly and add the squeezed raisins. Knead the dough so that the raisins are evenly distributed throughout the dough.
8. Divide the dough between the molds and leave until it doubles in size.
9. Mix the yolk with 2 tbsp. l. milk and brush the top of the cake with the mixture. Chop the nuts and sprinkle them over the cake.
10. Send to the oven (t = 200 degrees) for 30 minutes until cooked.

Decorations help to make Easter cake truly festive: icing, marmalade, multi-colored confectionery beads, nuts, marzipan, candied fruits, fruit figurines. Speaking of Easter cake, one immediately imagines lush round bread with a white top. This is frosting. The following recipe answers the question of how to make icing for Easter cake.

You will need:

• 1 egg white;
• 100 gr. sugar (small);
• salt (a pinch).

Cooking:

1. Cool the proteins and beat with salt until an elastic foam is obtained.
2. Continuing to beat, add sugar.
3. Do not stop beating for another 4 minutes after the sugar runs out.
4. When the cake has cooled slightly, apply glaze on it and leave until it hardens.

Do-it-yourself Easter dishes not only give great taste and delight in festive appearance, but also carry a positive charge, being filled with feelings and good wishes mistresses.

Easter is one of the most beloved and revered spring holidays by us. For believing Christians, it has a special meaning - the Resurrection of Christ symbolizes the victory of life over death, gives everyone hope for salvation. However, people who are far from religion also love Easter, because of the bright mood that this day gives everyone, and, of course, because holiday treats with which housewives delight relatives and friends.

The main place on the festive Easter table is traditionally occupied by Easter cake. It must be round, tall and made from yeast dough. Round - because, according to legend, the shroud of Christ, buried according to Jewish customs, was round. High - because during Easter everything in nature comes to life and stretches upwards. And the disciples of Christ ate leavened or yeast bread (atros) after the Resurrection of the Lord from the dead - therefore, Easter cake is sometimes called homemade artos, by analogy with Easter church bread. Easter cakes are usually baked on a clean Thursday of Holy Week - on this day, preparations for the holiday are completed in the homes of believers.

Almost every home has its own proven recipe for Easter cakes, which is passed down from generation to generation. And today you have a great opportunity to bake Easter cakes according to branded recipes. top chefs our city. Each of them is good in its own way, each has its own zest that makes Easter treat absolutely unique. Choose which one suits you best!

Inna Piterova

brand chef / founder of the Confectionery House "Marzipan"

Ingredients

Flour - 335 gr.

Oil - 116 gr.

Chicken egg - 2 pcs.

Sugar - 130 gr.

Yeast - 15 gr.

Milk - 125 ml.

Cognac - 1 tbsp. l.

Candied orange - 50 gr.

Dried apricots - 50 gr.

Dried cranberries - 50 gr.

Raisins - 100 gr.

Salt - 2 gr.

Add yeast to warm milk, 3 tbsp. sugar, 2 tbsp. Flour, move and leave for 1 hour in a warm place.

Then add eggs, sugar, softened butter, salt, vanilla sugar, candied fruits and dried fruits, sifted flour, cognac to the dough and knead the dough. It should be slightly damp, only slightly sticky to your hands, do not hammer it heavily with flour. Leave for about 1 hour in a warm, draft-free place, covered with a towel.

After the dough has almost doubled in size, lay it out in the molds and bake.

Before you find your recipe, you have to try a lot. Surely a couple of times it should not work at all. And even when you think: here it is perfect, you still want to change something later.

The secret of a delicious cake is in the amount of butter (it must be of the highest quality), the balance of sugar, dried fruits and candied fruits. I soak cranberries in cognac. It is very important to correctly withstand the fermentation of the dough and not to miss the dough.

We basically do not use any artificial improvers in order to simplify our lives and speed up the process. And the process is not very simple: the fermentation of the dough, the correct detuning of the dough, baking and decoration.
For Easter, the entire staff of the Confectionery House began to prepare for three weeks already. We made the decor, all the calculations and purchases in advance. It remains only to knead and bake.

The composition is delicious - juicy dried apricots, soaked raisins, candied orange and cranberries, which gives a pleasant sourness. Butter 82%, milk and eggs, vanilla, live yeast. The decor is a chocolate nest, marzipan eggs and a family of birds. Kulich looks like a cute cake and our customers love it!

Easter for me is not a traditional religious holiday. It's something more. Easter is the victory of life over darkness, it is a manifesto of God's love for us. Easter reconciled us with the Father. And I would like to wish everyone on this day to be tolerant of each other, merciful. To forgive when there is no reason for forgiveness, and to love when there is no longer strength. Because the Father 2000 years ago did just that with respect to us. He gave the most precious thing He had - His Son Jesus. So that we have hope and a chance to change something in our lives for the better.

Happy Easter to you!

Dmitry Shamburov

Chef The restaurant Voda

Ingredients

Milk -150 ml.

Kefir - 50 ml.

Flour - 450 gr.

Chicken egg (yolks) - 6 pcs.

Sugar - 100 gr.

Butter - 120 gr.

Candied fruits - 100 gr.

Hazelnut - 100 gr.

Zest of 1 lemon

Rum or cognac - 30 gr.

Leaven

We take 10 grams of flour and 50 ml of water and kefir each, knead and cover with a towel. In this form, the leaven should stand for a day in a warm place.

The next day, we crush the leaven, which should rise by this time, and again leave it for a day. At this time, pour candied fruits and nuts with rum or cognac and leave to brew overnight.
After this time, pour the remaining flour into the beating container, add the leaven, 150 ml of warm milk, 100 gr. sugar, lemon zest, warm butter and egg yolks. It is advisable to mix all this in a planetary mixer with a hook attachment. Cover with a towel and leave in a warm place until the mass doubles in size.

Then punch down the dough and leave for another 25 minutes.

After that, we crush candied fruits and nuts into the dough, and distribute it into 3 cake molds with a diameter of 13 cm. Cover with a towel and let rise.

As soon as the dough rises to the edge of the mold, put the waders in an oven preheated to 180 degrees for 50 minutes. Our cake is ready!

This is not quite a cake - the difference is that the dough is kneaded on a special sourdough, without baker's yeast. Sourdough baking differs from yeast baking in taste, shelf life, and even in its effect on the body.
In principle, I believe that there is nothing wrong with baker's yeast if used in small quantities.

And yet there is a similarity between Easter cake and our Easter dessert. It is that you need to devote a lot of time to them. Both Easter cake and our dessert cannot be baked in 30 minutes or even an hour. This “magic” will take you a day and a half. And most importantly - you need to put your soul and be able to feel the dough. On top of our Easter dessert is icing from white chocolate, Nest And Small Chocolate Eggs.

Happy holiday everyone! Happy Easter everyone! We wish you peace and good! May this great Christian holiday bring joy and light to your home!

Evgeny Timofeev

master class leader, chef,
founder culinary studio and catering services "Timofeev-FOOD"

Ingredients

Milk - 500 ml.

Kefir - 500 ml.

Sugar - 4 cups

Salt - 1 tsp

Olive oil - 3 tbsp. l.

Flour - 2 kg

Pressed yeast

Chicken egg - 6 pcs.

Vanilla sugar - 2 tbsp. l.

Creamy margarine - 1 pack

Butter - 1 pack

Sour cream - 200 gr

Raisins - 1 cup

Dried apricots - 1 cup

Figs - 1 cup

First of all, you need to make a pair. Heat kefir and milk to 35 degrees, add yeast, half a glass of sugar and 2 cups of flour. Be sure to sift the flour! Stir gently and place in a warm place, covered with a cotton towel.

On average, the dough will be suitable for 1.5 hours - it depends on the room temperature.

Separate whites from yolks. Grind the yolks with the remaining sugar until white, and beat the whites with salt until foamy. When the dough comes up and a fluffy hat is formed, gradually add sour cream, olive oil, soft butter and margarine and mix well all this mass.

Add yolks with sugar and whites with salt. Knead very well and for a long time so that the dough begins to come off your hands. Add soaked dried fruits. After that, once again put the dough to approach, covering with a towel.

The dough should rise twice. When it fits for the first time, fold it gently. In the second approach, add vanilla sugar, mix and arrange in molds. In the form, the dough should fill no more than 1/3 of the total volume.

When the dough fits more than half in the molds (about 3/4), we send our Easter cakes to the oven at 170 degrees. The average form is baked for 35 - 40 minutes, large - 1 hour. Everything will work out - the main thing is to think about the good and smile while preparing the Easter cake!

I sincerely congratulate everyone on the bright Sunday of Christ! On this festive day, I wish you good health and all the best!

Nadezhda Volkova

cafe manager "Garmoshka"

In a large bowl, combine 2 eggs and 1 yolk with all the sugar. Mix everything thoroughly with a spoon or whisk until the sugar is completely dissolved. Add 125 gr. soft butter.

Heat in another bowl until warm baked milk and dissolve the pressed yeast in it. Pour the milk with yeast into the egg-butter mixture and stir thoroughly.

Cover with a bag or cling film and leave at room temperature overnight (8-12 hours). During this time, the dough will rise and fall. In this case, there will be an oil layer on the surface, and fermentation under it.

In the morning, add the sifted wheat flour, vanillin and salt. There, immediately enter the steamed raisins and chopped zest (optional). The dough will turn out sticky, much more tender than the usual yeast dough, from which Easter cakes are formed. Lubricate your hands with oil so that it is convenient to knead the dough. Tighten the bowl with cling film or cover with a towel and leave to ferment warm for 1-1.5 hours.

After this time, Alexandria yeast dough for Easter cakes will increase at least twice. Gently punch down the dough to release the air, and place in baking pans greased with butter.

Put the form with the dough to proof in a warm place until the dough grows 1.5 times. Depending on the temperature, this will take 1-1.5 hours.

Turn on the oven in advance and preheat to 180 degrees. Bake Easter cakes from Alexandria dough at the middle level of the oven at the same temperature for the first 30 minutes, then reduce the temperature to 160 degrees and bake for another 10-20 minutes.

Decorate ready-made Easter cakes with walnuts and pine nuts, almond petals and sprinkle powdered sugar.

On this wonderful day, we wish you to follow through life with a good dream and a strong belief that everything planned will come true! May all your affairs always begin “with a light hand” and end only with success, and good mood will become a constant companion on the way! We believe that only peace and warmth will fill your home, where you will always be met by relatives and friends!

The Easter table inherently belongs to the ritual cuisine, so most of the dishes are prepared according to established traditions. How was it customary to set the Easter table in Russia? What dishes were historically put on a mandatory basis, how did they decorate the Easter table? What recipes for the Easter table are popular, what customs and signs are associated with the treat of the main Christian holiday?

About all this - in two articles about the Easter table.

In the first article you will find a selection of the most famous and traditional Easter recipes Easter cakes and

Easter decorations

The Easter cake itself looks quite ordinary, so the housewives decorate it different ways. Every year the number of options grows, so you can create a unique dish in your kitchen that will not look like a store-bought one. What are the most popular ways to decorate a holiday cake?

Powdered sugar. It is enough just to sprinkle the cake on top with a large amount of powdered sugar - it looks beautiful and tastes great.

Ready-to-cook dressing : it can be multi-colored, solid, look like beads or short sticks. It contains food coloring and sugar, so it is great for decorating a sweet Easter cake.

Glaze. It is very easy to prepare: heat water by pouring sugar and vanillin into it until a thick mass is obtained. If you add a little food coloring, then the glaze will turn out colored. The only difficulty is that sugar hardens quickly, so the mass must be kept warm.

Culinary mastic . You can either buy it from the store or make it at home. Take a chewy marshmallow and add some butter to it. Warm up everything microwave oven to a homogeneous liquid state. After that, add powdered sugar and knead like flour until the consistency looks like plasticine. From culinary mastic, you can fashion flowers, the letters "XB", miniature testicles and any other edible figurines.

You can decorate the cake with nuts or candied fruit , however, it is better to pour them on top of the still fresh glaze so that they stick.

Dough decorations : interesting option- decorate the cake even before baking by molding petals, flowers or symbolic letters from pieces of dough.

The dough for Easter cake does not tolerate drafts, so put it in a warm place. Otherwise, it will not rise.

The liquid dough will spread in shape, and the product will be flat, and if you make it too thick, the cake will be hard and quickly stale.

The oven must be humidified: put a container of water down for this.

A stale cake can be reanimated. To do this, cut off the top and pour inside the heated mixture of a spoonful of sugar and 30 grams of cognac or Cahors (sugar must be completely dissolved). After that, wrap the product with baking paper and put it in an oven heated to 150 degrees for 10 minutes: the muffin will become soft and fragrant again!

Curd Easter

Other obligatory dish Russian Easter table - cottage cheese Easter. Easter is prepared only once a year, and many look forward to it. The main ingredient is cottage cheese, and fat, otherwise Easter will not keep its shape and will simply “spread”. Of course it's enough high-calorie dish but for such a holiday everyone can afford it. cooking options cottage cheese easter there are a lot, they amaze with variety and unusual solutions. However, there are also the main ones, traditional for the Christian feast.

Raw Passover Recipe

What you need

- 700 grams of cottage cheese;
- half a liter of cream (at least 33% fat);
- 100 grams of butter;
- two teaspoons of vanilla sugar;
- two eggs;
- salt;
- half a glass of powdered sugar;
- candied fruits and confectionery sprinkles for decoration.

How to cook a raw passover

First of all, whip the cream together with half of the powdered sugar. Egg yolks must be separated from the whites and rubbed with the rest of the powder. Beat egg whites well with a pinch of salt.

Cottage cheese should be rubbed with cream, butter and yolks, then add vanilla sugar and proteins to it. Line the Easter mold with a double layer of gauze, then lay it on top curd mass. Wrap the edges of the gauze inside. Be sure to put a load on the workpiece and leave it overnight in the refrigerator.

In the morning, Easter must be pulled out, the gauze removed, decorated with candied fruits and powder. And you can lay out traditional Christian symbols on the edges - “ХВ” and a cross.

Easter Boiled Recipe

What you need

- 200 grams of butter;
- a kilogram of cottage cheese;
- 200 grams of sour cream;
- 5 eggs;
- nuts, vanilla, candied fruits, sugar to taste.

How to cook boiled easter

Lightly beat the eggs with sugar, add butter and sour cream to them. You can melt the butter first, but it's not necessary. Put everything in a saucepan with a thick bottom, put on medium heat and stir constantly until the mass boils. After that, you need to put the cottage cheese there and bring to a boil (the cottage cheese will “bubble”), add sugar, spices, candied fruits and nuts. The preparation for Easter must be cooled and transferred to cheesecloth, hanging for a day in order for the whey to glass (if desired, it can be poured out or used for baking).

Transfer the curd mass into a mold and refrigerate overnight. Will be waiting for you in the morning ready meal! If desired, it can be decorated with powdered sugar or the remains of candied fruits and nuts.

pink easter

This Easter is called so because of the color. Classic white is good tradition, but no one forbids you to play with the color and design of the dish! Put on the Easter table, for example, a pink Easter.

What you need

- 100 grams of butter;
- 400 grams of pre-compressed cottage cheese;
- 100 grams of raspberry jam (preferably thick, without a large number syrup);
- a quarter cup of sugar;
- a glass of sour cream;
- two eggs.

How to cook a pink easter

Cottage cheese must be rubbed through a sieve so that it becomes crumbly and does not stick together in lumps, then mix with raspberry jam, sugar and eggs. Then add softened butter and sour cream to the mass and mix the preparation of the dish thoroughly. Now it can be placed in a gauze-lined form and put under weight in the refrigerator overnight. Easter will have a rich pink color and a pleasant raspberry flavor.

Little tricks:

Cooking Easter is not a problem even for an inexperienced cook, but it still doesn’t hurt to know some of the subtleties:

- cottage cheese must be taken fatty, of high quality, dry and homogeneous, otherwise the dish will not be stable and will not be able to keep its shape;
- for Easter you need a special shape, but, in principle, it can be replaced with a ceramic or plastic flower pot with a hole at the bottom.

colored eggs

Traditionally, eggs are dyed on Thursday, and on Easter, all believers give them to each other, congratulating them on the bright holiday of the Resurrection of Christ. Now there are a lot of ways to color the shell, but since ancient times, natural pigments, which are obtained from onion peel or birch leaves. In the first case, they will turn out red-brown, in the second - golden yellow.

Read about how to paint and decorate eggs.

You can fully show your imagination by making patterns on the shell with rice, leaves, threads, or