Delicious cake: simple recipes and inexpensive. Do-it-yourself Easter cake and Easter: homemade recipes Delicious and inexpensive Easter cake recipe

Quote message delicious cake: simple recipes and inexpensive

The bright holiday of Easter is already very close. Find out how without special efforts bake a delicious cake for the celebration. Compilation step by step recipes with photos.

Easter is the most major Orthodox holiday . According to an old tradition, on this day, Christians bake Easter cakes and cook curd Easter. We tell you how to cook a very tasty cake, while not spending too much time and money.

The most delicious cake

Ingredients:

. 1 kg flour. 370 ml of milk. 50 g yeast. 300 g butter. 250 g sugar. 12 yolks. 150-200 g of raisins. vanillin. grated nutmeg, cinnamon, a pinch of saffron. zest of 1 lemon. 0.5 tsp salt

1. For dough, dilute the yeast in warm milk. Pour in 1 tbsp. l. sugar, 200 g flour and mix. Let rise in a warm place.

2. In a large saucepan, beat butter with sugar, add egg yolks, all spices and salt with flour one at a time. Stir in the dough and let the dough rise. Then add raisins (you can pre-soak in cognac), mix and let the dough rise again. Divide into prepared forms.

3. Let the dough rise again to 1/2 the height of the molds. Bake for 15 minutes at 1800, then another 45 minutes at 160º.

Easter cake on sour cream

Ingredients:

. 0.5 l of milk. 250 g sour cream. 100 g plums. oils. 1 st. l. cognac. 0.5 tsp salt. 2 kg flour. 10 eggs. 3 art. Sahara. 250 g sugar. powder. 25 g dry yeast. 300 g candied fruit

1. Dissolve the yeast in warm milk, add 0.5 cups of sugar and flour. Let rise.

2. Beat the yolks and whites separately (set aside 3 proteins). Add to the dough with sugar, salt, cognac, melted butter, sour cream, flour. Mix in candied fruit. Let the dough rise 2 times.

3. Arrange on prepared forms, let rise and bake for 50 minutes. Cover the top with icing of proteins and powdered sugar.

Delicious cakes "Special"

Ingredients:

. 1.2 kg flour. 5 eggs. 1.5 cups of sugar. 200 g butter. 100 ml vegetable oil. 100 g sour cream. 300 ml of milk. 2 tbsp. l. vodka. a pinch of salt and saffron. vanillin. 11 g dry yeast. 200 g raisins

1. Bring milk (250 ml) to a boil, add a handful of flour and mix quickly.

2. Mix yeast with 1 tbsp. l. flour, 1 tbsp. l. sugar and remaining warm milk.

3. Beat the yolks with half the sugar. Separately, beat the whites with salt, vanilla, remaining sugar.

4. Add yeast, yolks, sour cream, saffron, vodka and flour to the warm milk-flour mixture. Knead the dough and let rise. Then add melted butter and vegetable oil, as well as proteins. Mix, add 200 g of flour and knead again. Let rise.

5. Divide the dough into shapes. Bake until golden brown at 180º.

Easter cakes "Lush"

Ingredients:

. 1 kg flour. 5-6 eggs. 1.5 cups of sugar. 1.5 cups of milk. vanillin to taste. 3/4 tsp salt. 300 g butter. 100 g dry yeast. 70 g of raisins, almonds, candied fruit. a pinch of saffron

1. Beat eggs with salt and sugar with a mixer. Add softened butter and beat together for 2 minutes.

2. Add flour, milk, vanillin, yeast and saffron to the resulting mixture. Knead the dough thoroughly.

3. Cover it with a towel and place in a warm place to rise.

4. When the dough has risen (after about 2 hours), add chopped almonds, candied fruits and raisins (pre-wash the raisins, dry them and roll in flour). Stir and put in a warm place for another 1-2 hours.

5. Then spread the dough into molds, filling them 1/2 of the height. Let rise.

6. Bake Easter cakes for about 1 hour at 180º. If the top starts to burn, cover it with a circle of parchment soaked in water. Let cool and decorate with icing or fondant.

Delicious cake on cream with cranberries

Ingredients:

. 350 ml cream. 5 eggs. 180 g plums. oils. 200 g sugar. 1 sachet of vanilla sugar. 900 g flour. 15 g dry yeast. 1.3 tsp salt. 1 st. l. cognac. 150 g each dried cranberries and raisins

1. Dissolve yeast in warm water (50 ml). Combine melted butter with warm cream, add 100 g of sugar and mix. Pour in the yeast. Add 300 g of flour, mix and leave for 30 minutes.

2. Beat the yolks with regular sugar, vanilla and cognac. Mix into the dough, add whipped proteins and all the flour with salt. Knead the dough and keep warm for 1 hour.

3. Stir in raisins and cranberries and arrange into molds. When the dough has risen, bake for 40-45 minutes at 190º.

Lemon cake in a bread machine

Ingredients:

. 1 glass of milk. 1 egg. 3.5 cups flour. 1 sachet of vanilla sugar. 0.5 tsp salt. 5 st. l. Sahara. 60 g butter. 0.5 cup raisins. 1 tsp
grated lemon peel. 2 tsp dry yeast

1. Sift the flour through a fine sieve into a large bowl: then the cake will turn out to be especially tender and airy.

2. Warm up the milk to about 300 (no more). Place the egg into a small bowl and lightly beat with a fork.

3. Dissolve the butter over low heat or in microwave oven and let it cool down a bit.

4. Rinse the raisins thoroughly and dry well with a paper towel. To make it evenly distributed in the dough, it can be mixed with a small amount of flour.

5. Place all prepared ingredients (first liquid, then dry) into the bowl of the bread machine and cook in the baking mode.

6. The finished cake can be decorated with any icing or fondant of your choice.

Ingredients

• dry yeast - 15 g
• butter - 180 g
• cream 10% fat - 350 ml
• sugar - 250 g
• flour - 800 g
• salt - ½ tsp
• eggs - 5 pcs.
• vanilla sugar - 1 tsp
• cognac - 1 tbsp. l.
• purified walnuts- 100 g dried cherries or cranberries
• fresh cranberries - 1 tbsp. l

Yeast pour 2 tbsp. l. warm water and leave for 30 min. Dissolve 100 g of butter in a saucepan, add warm cream and 100 g of sugar. Heat, stirring, to dissolve the sugar. Let it cool down a bit.

In the prepared mass, add yeast with water, flour, sifted with salt, and knead the dough. Cover with a towel and put in a warm place for 2 hours. Divide the eggs into yolks and whites (leave 1 protein for glaze). Beat the yolks with 100 g of granulated sugar and vanilla sugar.

Add the resulting mass along with cognac to the dough that has come up. Stir in the beaten egg whites and put back in a warm place. When the dough rises, punch it down and let it rise again.

Finely chop the nuts, add together with dried cherries (cranberries) to the dough and arrange in forms lined with oiled parchment. Cover the molds with the dough with towels and let rise to 2/3 of the height.

Bake for about 40-50 minutes. at 180ºС.

For the glaze, rub the cranberries through a sieve. Beat the egg white with the remaining sugar until a mass of a homogeneous consistency is obtained, then add the cranberry puree and beat again. Cover the top of the cooled cakes with icing. You can dry it slightly in the oven at 100º.

Kulich "Nutlet"

Ingredients

• cream - 300 ml
• yeast - 50 g
• flour - 1 kg
• salt - ½ tsp
• yolks - 6 pcs.
• sugar - 300 g
• cardamom - 5
• butter - 300 g
• peeled pistachios - 200 g
• For lipstick - 100 g of granulated sugar
• lemon juice - 1/2 tsp

For dough in warm cream, dissolve the yeast. Add 500 g of flour, mix and put in a warm place to rise.

Rub the yolks with sugar. Grind cardamom seeds.

When the dough has doubled in size, add salt, egg yolks with sugar, cardamom and warm butter. Add flour and mix well.

egg whites beat until stiff and add to the batter. Let rise. Chop pistachios, reserve half for garnish. Add nuts to the risen dough and arrange in molds greased with any fat and sprinkled with flour (1/3). Let rise.

Heat the oven up to 190ºС. When the dough has risen by about 1/2 of each form, put them in the oven for 1 hour. 30 minutes after the start of baking, cover the top of each cake with foil.

From sugar and 50 ml of water, boil the syrup to a soft ball test. At the end of cooking, add lemon juice. Cool quickly, beat and spread on top of the cakes. Sprinkle with pistachios.

Chocolate cake

Ingredients

• flour - 800 g
• fresh yeast- 50 g
• milk - 250 ml
• sugar - 400 g
• cocoa powder - about 4 tbsp. l.
• rum - 50 ml
• eggs - 6 pcs.
• red dry wine - 100 ml
• breadcrumbs- 100 g
• candied oranges - 50 g
• ground cinnamon, cloves, cardamom - 1 tsp each.
• salt - ½ tsp

Dilute yeast in a small amount of warm milk, mix with 200 g of flour and put in a warm place for 50 minutes.

Separate the yolks from the whites. Grind the yolks and sugar until white. Combine the yolk mass, cocoa, rum, wine, sifted crackers, chopped candied fruits and spices with flour and yeast. Mix well and put in a warm place.

Squirrels drive into a strong foam. Add egg whites, salt, remaining flour to the risen dough, mix well and let rise again.

Put the dough into a greased form with any fat at 1.3 heights. Let the dough rise in the form. Bake for about 1 hour at 190ºС. Decorate as desired.

carrot cake

Ingredients

• fresh yeast - 30 g
• milk, - 500 ml
• sugar - 300 g
• flour - 1 kg
• carrots - 300 g
• zest - from 1 lemon,
• eggs - 5 pcs.
• salt - ½ tsp
• butter - 150 g
• raisins - 100 g
• powdered sugar or icing - for decoration

For dough, dissolve the yeast in warm milk, add 3 tbsp. l. sugar, half flour and mix. Leave in a warm place for 2 hours. Peel, cut and boil the carrots until tender. Let cool and grate on a fine grater. Squeeze out excess liquid, mix carrots with lemon zest.

Beat eggs with sugar and salt. Add them to the batter along with the melted butter and remaining flour. Stir in carrots. Knead the dough well and put it in a warm place for 4 hours. Then add the raisins, arrange it in forms lined with parchment, and let the dough rise to 1/2 of their height.

Bake for about 1 hour at 180ºC. Sprinkle with powdered sugar or cover with frosting.

Chocolate cake with candied fruits

Ingredients

• flour - 1 kg
• milk - 600 ml
• fresh yeast - 70 g
• eggs - 10 pcs.
• sugar - 600 g
• butter - 600 g
• cocoa powder - 3 tbsp. l.
• salt - ½ tsp
• finely chopped candied fruits - 150 g

Bring milk (500 ml) to a boil and pour half of the flour over it. Mix thoroughly and leave for 1 hour under a towel.

Dissolve the yeast in the remaining warm milk, pour into the resulting milk-flour mass, add the remaining flour and knead thoroughly. Put in a warm place to rise.

Separate the yolks from the whites and beat with sugar. When the dough has risen, add sweet yolks, cocoa powder, warm butter, salt to it and mix everything well. Let's get up again.

Beat the egg whites, add them to the dough along with the candied fruits and arrange them in the forms lined with baking paper. Let the dough rise to ½ the height of the mold and bake for 1 hour.

All housewives are divided into two groups: those who agree not to sleep at night and enthusiastically knead the dough for Easter cake, and those who are too lazy-never-cannot, and those who follow holiday baking to the store. Of course, homemade Easter cake is much tastier than store bought. However, sometimes looking at the list of products and the complex ways of turning these lists into fragrant thick crust, many give up. Easter baking, especially traditional recipes, is not given to everyone. Therefore, simplified recipes for Easter cakes were invented, which use dry yeast and much less muffin.

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

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

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

Easter cakes "Bright Easter"

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

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

Easter cake "Wonderful"

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

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

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Easter cake "Catherine"

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

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

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

Kulich "Resurrection"

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

Cooking:
From the evening in enamel pan put, without stirring, yeast, sliced ​​\u200b\u200bbutter, sugar (sweet teeth can increase the amount of sugar by adding half more to the glass of sugar indicated in the recipe) and washed raisins. Regarding the latter, I would like to give advice: take dark raisins for this pastry. When it is infused overnight, the dough will turn out to be a very pleasant cream color. Pour everything with a glass of warm milk, cover with a clean towel and leave until the morning. In the morning, add flour and vanillin to this mass to taste. Knead the dough well and spread it into greased molds, filling them halfway. Let the dough stand until it doubles in size. Now put the cake in the oven and bake at a temperature of 200ºС until cooked. From time to time, check the readiness of baking with a wooden stick. Coat the finished cake with icing, decorate with sprinkles and dry in an open oven.

Easter cake "Glorious" with saffron

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

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

Happy Easter! Joy to you and your families!

Larisa Shuftaykina

Easter cake - historically known to everyone pastry from sweet dough, which is prepared in the double and non-dough method. In other words, this is Russian ritual Easter bread.

This indispensable attribute of the Easter table is baked from wheat flour premium(in the form of a cylinder) in the oven to the church

At the festive Easter table the main place is given to the dish with which they must be next to, cooked according to different recipes. And already in different places of the table among meat dishes with ducks and fragrant cabbage, there were dishes with painted cookies and enchanted

The most delicious Easter cake - a simple recipe with dry yeast

Now you will learn how to cook cake with baked milk. It is prepared very simply in the form and it turns out very tender and airy, and on the second day it becomes even tastier.

Ingredients:

• Egg - 2 pcs.
• Sugar - 100 g
• Dry yeast - 1 teaspoon
• Warm baked milk - 125 g
• Butter - 80 g
• Raisins - 50 g
• Flour - 250-300 g
• Vanilla sugar - 0.5 tsp
• Cognac - 1 tbsp. spoon (optional)
• Protein glaze: powdered sugar - 100 g, protein - 1 pc., Lemon juice - 1 teaspoon

Preparing a recipe

1. Dilute the yeast in warm baked milk and stir until softly dissolved.

2. Break 1 egg into a cup and add the yolk from the second (the protein will go to make the glaze). Pour sugar, add butter and mix with a whisk.

3. Add the washed raisins and add to the ingredients.

4. Add warm to the mixture baked milk along with yeast and stir.

5. Close the resulting mass with a film and leave for 8-12 hours at room temperature. It is convenient to do all this in the evening.

6. Then we remove the film, pour salt, vanilla sugar and a spoonful of cognac into the mass. Let's mix.

7. Gradually and in parts add flour and mix each time.

8. When all the flour has been added, we begin to mix with our hands for 10 minutes.

9. We take ready-made paper forms and grease all sides and bottom with a brush inside. We impose the dough not to the very top edge, smooth the top so that it is even. Cover with foil and leave to proof for 1 hour, where there is no draft.

10. The Easter cakes have risen, remove the film and put on a baking sheet covered with baking paper in the oven preheated to 200 degrees for 10 minutes.

11. We see how one and the second Easter cake rise under the influence of temperature. After 10 minutes, reduce the temperature in the oven to 180 degrees and bake for another 30-40 minutes.

Cooking protein glaze

12. We take the prepared ingredients for the glaze: protein, powdered sugar and lemon juice.

13. Pour the ingredients into a bowl and first mix gently with a spatula so that the powder does not scatter around.

14. And then we use a mechanical whisk and beat until a white fluffy mass.

15. Pay attention - leave the finished Easter cakes to cool on the wire rack so that the bottom does not get wet.

16. We take the Easter cake and dip it into the icing, turn it - it's ready, decorate it with prepared sprinkles.

17. We remove the cup from another product and give it the opportunity to make smudges from the glaze, decorate it - you're done.

18. We cut it with a knife, squeeze it with our fingers, let it go and it takes its previous shape, which means elastic, tender, beautiful.

Enjoy your meal!

Sweet cake recipe with sea buckthorn juice

This recipe was invented by a connoisseur of culinary rarities - Galina Ivanovna Poskrebysheva.

Ingredients:

• Butter - 100 g
• Sugar - 200 g
• Milk - 500 g
• Eggs - 5 pcs. (possible without eggs)
• Sea buckthorn juice - 100 g
• Yeast - 50 g
• Salt - 1/2 teaspoon
• Flour - how much to knead

Preparing a recipe

1. Mix eggs, butter and milk, combine with sugar and grind thoroughly.
2. To the resulting mass, add yeast and half the flour diluted in a small amount of warm milk, knead the dough and let it rise, then - sea ​​buckthorn juice and the remaining flour, knead well and let rise again.
3. When the dough rises, fill it with prepared baking dishes to half the volume.
4. After the dough in the molds has risen to the top of the mold, place them in a preheated oven and bake until the kitchen smells of baked dough.
5. Readiness is checked with a wooden stick, sticking it into the product - it must be dry.
6. Forms taken out of the oven are cooled and only then removed from the mold.

Nice to eat!

Video on how to bake a yellow Easter cake with an original taste

Watch the video and find out the recipe delicious pastries on cream with raisins and candied fruit. Delicate baking color good taste will surely surprise you.

Original pastries for Easter<<Краффины>> - insanely delicious and fragrant

Dough Ingredients:

• Flour - 250 g
• Dry yeast - 1 teaspoon
• Milk - 110 ml
• Vanillin - at the tip of a knife, a pinch of salt
• Sugar - 60 g
• Sour cream - 1 tbsp. a spoon
• Butter - 1 tbsp. a spoon

Layer Ingredients:

• Butter - 70 g
• Chopped walnuts - 35 g
• Raisins - 35 g
• Dried apricots - 35 g

Cooking method

1. Pour into a cup: yeast - 1 teaspoon, sugar - 1 teaspoon and flour - 2 teaspoons. Add some warm milk and stir, then pour out all the milk (total 110 ml).

2. Close the bowl cling film and leave it like this for 10 minutes to activate the yeast and check its freshness. If a fluffy cap appears on top, then the yeast is fresh.

3. Open and add a pinch of salt and a pinch of vanilla. Mix thoroughly. Pour in the rest of the sugar. We mix.

4. We begin to sift the flour through a sieve in parts and immediately mix the mass with a spatula.

5. And when half the flour has already been poured - add 1 tbsp. a spoonful of softened butter and 1 tbsp. a spoonful of sour cream. Mix everything well until smooth.

6. Then sift the remaining flour on the table, put the dough out of the bowl and knead the elastic and very soft dough with your hands.

7. Knead the dough on the table until it takes all the flour and it should lag behind the hands. We put the dough in a cup, cover with a film and put it in a warm place for 0.5-1 hour. It should double in size.

8. Lightly sprinkle the hands and the table with flour and take the dough out of the cup. Carefully divide the dough into 3 parts. We cover 2 parts of the dough with a film, and from the third part we will make cooking masterpiece- Easter cake in a new way.

We form Easter cake in a new way

9. We begin to roll out the third part of the dough into a very thin rectangle. Periodically add flour, turn over. The dough is very elastic that you can stretch it with your hands.

10. Lubricate the rolled dough layer with a brush and apply soft butter.

11. Pour crushed walnuts, raisins and chopped dried apricots.

12. We turn the dough with the filling into a roll, slightly sipping with our fingers. Roll the roll tightly.

13. This is how the roll should turn out. Now you can stretch it a little more. We put the roll on a board with dusted flour and cover with a film.

14. Do the same with other pieces of dough.

14. Take the roll and cut along, moving the knife back and forth (sawing motion).

15. We turn the cut half in a circle with a cut on the outside. We finish the tail in the center of the circle so that the pastries have a beautiful head.

16. Lubricate the forms for Easter cakes with a brush and sprinkle with flour. We put twisted flagella in prepared forms. We close the forms with foil and put them in a warm place for 30-40 minutes.

17. When the dough has increased in volume in its molds, put it on a baking sheet in the oven, heated to 200 degrees for 30-40 minutes. You noticed that one Easter cake was made in a ceramic mug.

18. Top with cream or raw egg and again for 5 minutes in the oven.

19. We take out their ovens, remove the paper cups and put them sideways on a towel, periodically turn them over. So the pastry should cool lying on its side.

20. Look how beautiful they are in the cut and smell delicious.

You have learned a new way of shaping and baking holiday cake. Enjoy your meal!

How to make, on an already baked Easter cake, decoration<<Цветочная полянка>>

Ingredients for 3-4 cookies:

• 100 g butter
• 100 g condensed milk
• food colors: green, pink and orange

Preparation method

1. Both butter and condensed milk should be room temperature otherwise the oil may separate.
2. Beat the butter until fluffy, then, without stopping whipping, pour in the condensed milk in a thin stream.
3. Divide the finished cream into 3 parts, mix the paint into each. Place the cream in the refrigerator for 30 minutes.
4. Fill a piping bag with a nozzle<<тонкая трубочка>> cream and make flowers, laying them out in dots. Then make leaves.

How to make frosting?

Melt tiles in a water bath white chocolate, then add a spoonful of milk and mix. And so on until you get a thick mass. Pour it over Easter cake. There is one thing: the hat in this case will not turn out perfectly white.

Easter cake on cream with beautiful icing - video

Baking is perfect, soft, fragrant and not dry.

Divine cake<<Часовенка>>

Dough Ingredients:

• 350 ml - milk
• 600 g - flour
• 200 g - butter
• 1 cup of sugar
• 6 pcs. - eggs
• 1 st. a spoonful of dry yeast
• 1 teaspoon vanillin

Cream Ingredients:

• 1 cup of sugar
• 3 proteins, salt, 85 g of water
• 1/3 teaspoon citric acid
• yellow food coloring

Execution method

1. Sift the flour, separate the eggs into whites and yolks.
2. For the dough, add 1 tbsp to warm milk. a spoonful of sugar. yeast and 200 g flour, mix. Leave in a warm place until it rises. The dough should double in size.
3. Whisk the egg whites with a pinch of salt until stiff white peaks form.
4. In a dry saucepan, grind the yolks with sugar, vanilla, pour in the dough, mix. Add soft butter, stir. Enter whipped egg whites. Next pour in small portions flour and knead the dough. It should stick a little to your hands.
5. Cover the dough with a towel and keep warm until it rises.
6. When the dough has risen 2-3 times, punch it down. Cover again and let rise.
7. Take a tall cake pan. If it doesn't exist, you can use tin can from under canned fruits with a volume of 820 ml. Lubricate vegetable oil, dust with flour and half fill with dough. Place in a warm (not hot) oven and leave until the dough has risen to the edges of the mold. After that, turn on the oven at 180 degrees and bake until golden brown. Remove the finished cake from the mold.
8. For the cream, beat the whites with a pinch of salt into a stable mass. Pour sugar into a saucepan, pour in water. Put on medium heat. As soon as the syrup boils, note 4 minutes, then pour in citric acid, mix and cook until lazy bubbles for another 3-4 minutes .. Pour the syrup into the proteins in a thin stream and beat at maximum power for about 7 minutes. The finished cream holds its shape well.
9. Cover the top of the cake with white cream. Then color a little cream with yellow dye and draw a mesh on the dome. Draw a border with white cream near the roof, doors and windows.
10. For steps, crumble the cookies into crumbs, mix with butter and add a little cream to make the mass sticky. blind the steps and put them on the Easter cake.
11. A cross can be molded from culinary mastic or baked by cutting out shortcrust pastry and painting with brewed coffee.

Easter cake, collected in a composition, is a chapel and even a church. Impressive for sure.

Easy Carrot Passover Recipe

Ingredients:

• Butter - 100 g
• Sugar - 200 g
• Milk - 500 g
• Carrots - 200 g
• Yeast - 50 g
• Flour - 1 kg (how much to knead)
• Salt - to taste

Cooking

1. Wash the carrots, peel and cut into pieces, put in a saucepan and pour a small amount of water. Boil under the lid until tender.
2. Rub the boiled carrots through a sieve, add butter, milk, flour, yeast dissolved in a small amount of warm milk, salt, granulated sugar and knead the dough.
3. Let the dough rise and fill the half-cooked baking dish.
4. As soon as the dough rises in the molds and fills them completely, place the Easter cake in the oven and bake at 180-200 degrees.

We decorate the Easter cake at our discretion.

Easter from Vienna dough - video recipe

Easter cake made from Vienna dough turns out to be the most delicious with a porous and soft structure.

Meet the Easter holiday, bake different culinary pastries and enjoy life on the beautiful Earth.