How to make Easter cake for Easter at home

Making Easter cakes for Easter at home is a thankful task. Confidence that only the best ingredients will be used, kneading the dough with love, the unique aroma of freshly baked bread - this is something worth spending one day.

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

Calorie content

The calorie content of cakes made in industrial bakeries and presented on store shelves corresponds to the calorie content of cakes made by yourself and lies

. This is due to the fact that in both cases high-calorie foods are used:

The product has a high calorie content and is unsuitable for consumption by people with diabetes and adhering to specialized diets. The energy value of diet cake is 95 kcal per 100 g.

Useful tips before cooking

Make sure that all of the following items are in stock:

• An oven holding a temperature of 180 degrees Celsius;
• Confectionery brush;
• Kitchen mixer;
• Glass or enamelware for dough;
• Paper or silicone forms with high sides.

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

Bakers divide the process into 4 stages:

1. kneading yeast dough;
2. baking itself;
3. glaze preparation;
4. decoration.

How to make icing

Glaze of good quality is smooth, plastic, shiny.

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

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

1. Separate the squirrels from the yolks. Cool the proteins in the refrigerator for 20 minutes.
2. In a saucepan, mix sugar and water, boil the syrup. Ready syrup should turn out to be viscous, light golden hue, but without the smell of caramel and not reach for a spoon.
3. Syrup is slowly poured into chilled proteins, whipping at this time.
4. Beat the resulting mass until it becomes homogeneous.
5. Add lemon juice, mix.

Egg White Glaze

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

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

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

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

Classic simple Easter cake in the oven for Easter

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

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

1. Pour 200 ml of milk into the yeast. Slowly pour the sifted flour into warm milk (about 30 degrees Celsius) and stir until the lumps are eliminated, add yeast that has dissolved in the milk. Cover the dough with a waffle towel and leave to roam in a warm place. Wait for it to rise.
2. In eggs, separate the whites from the yolks. Cool proteins in the refrigerator.
3. Add melted butter, yolks, crushed with sugar, and salt to the dough.
4. Beat with a mixer the cooled proteins into elastic foam.
5. In one motion, pour the foam into the dough, gently mix with a wooden spoon in “top-down” movements, swapping the upper and lower layer of dough.
6. Cover with a towel, leave in a warm place for further fermentation.
7. Heat the oven to 180 degrees, grease the form with oil. Stir the dough, pour into a mold and bake for 45 minutes.
8. Without waiting for the Easter cake to cool, cover it with icing and pastry topping.

How to bake a diet cake

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

The output is 650 grams.

• Oat bran flour - 4 tbsp. l
• Medium eggs - 3 pcs.
• Fat-free cottage cheese - 150 g.
• Corn starch - 2 tbsp. l
• Skimmed milk powder - 6 tbsp. l
• Sweetener in an amount equivalent to 23 tsp. Sahara.
• Fat kefir - 3 tbsp. l
• Baking powder - 2 tsp.
• Salt to taste.

1. Beat cottage cheese with a hand blender.
2. In eggs, separate the whites from the yolks. Grind the yolks with sweetener. Beat the whites in elastic foam, put in the refrigerator.
3. Mix milk and kefir. Add the crushed curd, stirring with a blender. One after another, put the yolks, starch, salt.
4. Add baking powder to flour and slowly pour into the dough, stirring constantly.
5. Add proteins to the dough, stirring with a wooden spoon in a "top-down" motion to maintain airy foam.
6. Heat the oven to 180 degrees. Lubricate forms with vegetable oil.
7. Fill the dough with molds for 2/3, bake for 50 minutes.
8. Remove forms from the oven, cool, then carefully remove the cake.

The recipe in the bread maker

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

1. Beat the eggs in foam. Add cooled melted butter, warm milk, sugar, salt. Pour into the capacity of the bread machine.
2. Pour in sifted flour. Make a depression in the flour and pour the yeast there.
3. Put the container in the bread machine and set the program "Bread Brioche" ("Sweet Bread").
4. Bake for 1 hour. If the cake is ready (the readiness is checked by a toothpick), put the program “Only baking” (“Heating”) and bake for another 25 minutes.
5. Cool, remove from the mold.

Delicious Easter cake with raisins in a slow cooker

The slow cooker greatly facilitates the preparation of Easter cake.

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

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

From the second half of the test you can bake an identical Easter cake or several small sizes.

What to bake for Easter except Easter cake

In every country where Easter is celebrated, dishes such as muffins, baskets, pigtails, rolls are baked for the holiday. For example, in Italy - butter muffins in the shape of a pigeon or a cross, and in England - Simnel cake with marzipan, in Portugal - bread and macaroons. In Russia, preference is given to braids with nuts and sesame seeds.

Preparation for Easter should begin on the eve of the holiday: going to church, acquiring the necessary products, preparing dishes take at least two days. According to tradition, the Easter cake is consecrated before the feast in the church at the festive service.

Watch the video: Easter Cakes : How to make an Easter Cake (December 2024).