Easter is the most important holiday of all Orthodox Christians.

The traditions of the Easter menu have survived to this day.

painted eggs, Curd Easter, Easter cakes are invariably present on the festive tables.

A delicious Easter cake according to the recipe in the general culinary sense is a round or oval-shaped bread.

Easter cake acquires a special, religious meaning.

Before the advent of Christianity in Russia, pastry baking was associated with various rituals: divination for the harvest, livestock offspring, pre-sowing work.

With the advent of Christianity, it became a kind of reminder of the meals of the apostles with their Teacher, when bread meant to be broken by Jesus Christ was laid out in the middle of an empty table.

In its form, the Easter cake is similar to artos - bread brought to the temple and illuminated at the Easter service.

In the week following the main Orthodox holiday, artos is distributed to many parishioners.

Artos is always prepared from dough with yeast, but without the addition of muffin.

And the pasta is also made from yeast dough, nose large quantity non-lean ingredients - butter, eggs, because it is baked at the end of the longest Lent.

Artos and Easter cake are a kind of symbols of Great Lent and Easter.

The long fast is coming to an end and the time comes when you can break your fast.

Sweet rich Easter cake is associated among believers with a sweet heavenly life, eternal bliss.

As a rule, muffins are illuminated in the church and are one of the main dishes for Easter.

Recommendations for the Easter cake recipe

Many Christians do not skimp and use only the best and highest quality products in cooking.

The dough is kneaded enough to make more than one paska, because the tradition of visiting during the Easter week and treating loved ones has not been canceled.

Easter cakes, both Easter and prepared for other holidays, must be high.

They use special cylindrical shapes.

If you do not have such a vessel, you can use the usual high pan with a capacity of up to 1.5 liters.

You do not need to take larger pots, otherwise the dough at home in a conventional oven may simply not be baked.

The pastry dough needs to be kneaded very well.

You can even “beat” it a little by dumping it on a floured board.

The appearance of bubbles and the “squeaking” of the dough - good sign that it's ready.

The finished mass is laid out in a mold, oiled and laid out parchment paper or sprinkled with breadcrumbs.

It is not necessary to lay out the dough to the edges of the form, only to half of the bowl.

Then let him insist.

When it rises to 3/4 form, feel free to put in a heated oven.

Pasca is baked for 1.5-2 hours.

At this time, it is advisable not to look into the oven, not to make noise or knock.

Then the cake will rise well and bake.

The readiness of baking is checked with a thin wooden stick-splinter or a long knife.

The dough should not stick to these items.

Various kinds of additives (raisins, dried apricots, candied fruits) and decorations (sweet toppings, icing, fondant) are necessarily used in the manufacture of apiaries.

On the upper part, various kinds of inscriptions of religious themes are made, but most often they “write” the letters ХВ, meaning the main call of the Easter service “Christ is Risen!”

Raisins, nuts, poppy seeds, colored millet sprinkles traditionally decorate Easter cakes.

Here are the main ingredients that are used:

• flour;
• eggs;
• butter or margarine;
• milk;
• granulated sugar;
• yeast;
• vanilla sugar.

A festive table is not complete without fish dishes. You can traditionally fry it in portions in a pan, but it’s better to do it fish cakes in the oven. because they will be much more useful.

And here is another recipe delicious meatballs, but from minced turkey: http://notefood.ru/pitanie/obshhie-voprosy/kotletu-iz-farsha-indeyki.html. By the way, turkey meat also has many useful substances.

Before cooking various dishes we often think about how useful they will be for us. For example, if you have pressure problems, then you need to know that there are certain products that lower it. Full list is located here.

Additional products that can be used when baking and decorating Easter cake:

Recipe and steps for preparing a delicious Easter cake

There are a lot of recipes for making holiday muffins: Easter, almond, with chocolate cream, with pistachios and green icing.

Which one you like, decide for yourself.

Use the recipe for a very tasty cake, close to the classic.

After all, these are traditions that our grandparents keep.

Following an old recipe with a photo, you can cook several delicious treats(amount Easter cakes will depend on the forms you will be using).

• 0.5 l of milk;
• 6 medium eggs;
• two hundred gram pack butter or margarine;
• 250-300 g of granulated sugar or powder;
• a pack of dry yeast of your favorite brand;
• 1 tsp vanilla sugar and 300 g of raisins.

To prepare the glaze for Easter cake according to the recipe, we need the protein from two eggs and 100 g of sugar.

You can use a bread maker instead of the oven for Easter cake, the recipe will not spoil it.

Let's tune in, think about something good and good, and start creating the main Easter treat.

Now make the "decorating elements".

Top with icing as usual.

Take whites whipped with a pinch of salt, add sugar and beat well again.

Grease the finished hot cake with icing and decorate as you wish.

I suggest not just watching the next video, but immediately following the prompts to cook Easter cake.

Let you get airy, fragrant, festive and very successful pastries.

• yeast should be taken only fresh, not expired (otherwise the dough may simply not rise);
• only add yeast to warmed milk;
• dry the raisins well before placing them in the dough or roll them in flour (then it will not accumulate in one place, but will be evenly distributed in the finished muffin);
• when baking pasta, try not to make any sudden movements near the oven, do not talk loudly and, especially, do not swear;
• icing on ready product apply before it cools down.

Try baking your own pastries.

Treat yourself and your loved ones!

And for dessert, I offer another video in which they do not just cook Easter cakes, but show a detailed master class.

Very helpful story!

One of the main Easter treats - Easter cake, refers to church ritual food. Not a single festive table for Easter is complete without this treat. An old folk belief is associated with it: if the cake turned out good, then everything will be fine in your house. From time immemorial when baking Easter cake hostesses did not spare the best and fresh food. Everyone wanted to bake the most delicious and most beautiful. Baking secrets have been passed down from generation to generation.

Easter cake: how to cook

And ancient recipes have come down to our times Easter cakes , which have excellent taste and do not stale for a long time. The dough for Easter cake is very capricious. It is afraid of drafts, temperature changes and loud sounds and noise.

Since ancient times, the dough for such an Easter cake began to be kneaded on the night from Thursday to Friday, baked on Friday, and on Saturday they took the Easter cake to the church for consecration. If desired, you can add to the dough - honey, nuts, raisins, candied fruits, chocolate, and spices such as nutmeg, cloves, vanilla and cardamom. It was not forbidden to add cognac, which acted as a kind of preservative and gave softness to the taste.

It is customary to decorate Easter cake nuts, candied fruits, raisins. It is customary to lay out an image of a cross or the letter "ХВ" - which means Christ is Risen. Also in the form of decoration you can use powdered sugar, special confectionery sprinkles or

There are a huge number of recipes Easter cake. And their main difference lies in the method of preparing the dough, as well as in various additives (yuzom, dried apricots, cocoa, etc.). Most often, yeast is used for Easter cakes. butter dough with lots of butter and eggs. But they are also popular Easter cakes from custard and

For such a cake, you need Wheat flour top grades: grits, premium, special, etc. The main requirement for flour: it should be as dry as possible. This requires proper storage and before you start kneading the dough, it is recommended to ask for flour through a fine sieve.

The remaining ingredients - butter, eggs, milk, sugar, yeast - must be of high quality and very fresh.

The dough should not be watery (the Easter cakes will spread and turn out flat) and should not be very thick (they will be heavy and quickly stale).

The consistency of the dough should be such that it can be cut and does not stick to the knife.

Dough for Easter cake a knead so long that it easily lags behind the hands.

According to the rules , The pastry dough should come up three times: 1st, when the dough comes up, 2nd - when all the ingredients are added, 3rd time - when the dough is in the molds.

Easter cakes should be suitable in a warm place at a temperature of 30-45 degrees and without drafts.

You need to fill the form with dough halfway and let it rise to 3/4 of the height of the form, and then put it in a well-heated oven, after brushing it with an egg beaten with 1 teaspoon of water. The oven must be humidified, for this we put a container of water down.

Kulich up to 1 kg is baked for 30 minutes, 1 kg - 45 minutes, 1.5 kg - 1 hour, weighing 2 kg - 1.5 hours.

If the cake starts to burn on top, you need to cover it with dry parchment or tissue paper. When Easter cake ready, you need to get it out of the oven and put it on its side. Let it lie down in this position until the bottom cools down, and leave it in this position.

I suggest you use the ancient recipe of the nuns of the St. Danilov Monastery and I hope that it will replenish your home treasury of culinary recipes.

Ingredients:

Wheat flour ( highest quality) 950 gr.

Fresh yeast-40 gr.;

Fresh milk -350 ml.;

Egg whites -3 pcs.;

Sugar - 250 gr.;

Butter-200 gr.,

Candied fruits -100-120 gr.,

Raisins -100-120 gr.,

Cognac 30 ml.;

Zest of one lemon;

Cardamom (ground) - 1 tsp;

Nutmeg (grated) - 1 tsp;

Vanilla sugar - 3-4 tsp;

A mixture of saffron and oil - 3 tablespoons;

Salt -1 tsp

For the oil-saffron mixture you need:

Vegetable oil -3 tablespoons;

Natural saffron - 1 tsp;

Turmeric -1/2 tsp;

For frosting decorations:

Egg whites - 2 pcs.;

Sugar-5 tablespoons;

Jam (raspberry or strawberry) -1 tbsp;

Confectionery sprinkles for decoration;

Almonds (ground)

Easter cake preparation

Sift the flour through a fine sieve. In pre-boiled milk (100-120 ml), add 100 gr. flour and stir quickly until smooth. We breed fresh yeast in 100 ml of warm milk and pour 100 gr. flour. Stir thoroughly and let it brew in a warm place for 10-15 minutes.

We combine the diluted yeast with the dough, mix, wrap it warmly and put it in a warm place for 1 hour 40 minutes. When the dough is suitable, we prepare the filling for it:

Beat egg whites with salt and vanilla until, while gradually pouring sugar. And at the end, add, pouring in warm milk, pouring it in a thin stream (warmed up to 40 * C)

Pour ½ of our filling into the ripened dough and add 250 gr. flour. We mix everything thoroughly. Then we wrap it up again and give it, the dough will stand for Easter cake warm for 1 hour 15 minutes.

While the dough is ripening, prepare the saffron-oil mixture:

Boil vegetable oil, add turmeric, and mix everything with saffron and let it brew.

Beat the remaining filling again with a mixer for 2 minutes, add to our dough and add another 250 gr. flour. We mix everything thoroughly. Now we need to melt the butter and remove the zest from the lemon and scroll it through a meat grinder.

Add butter to the dough Easter cake, as well as zest, cognac, saffron-oil mixture, cognac and spices. Mix everything well, gradually adding the remaining 250 gr. flour. Once again we wrap it warmly and let it come up again for 1 hour 25 minutes.

Pour the raisins with boiling water, leave for 3 minutes and recline on a sieve. Finely chop candied fruits.

When the dough rises a second time, we precipitate it to its original volume, add raisins, candied fruits and knead well.

Sprinkle the bottom of a large container with flour and put the dough into it. Set for 1 hour 10 minutes. into warmth. After our dough has stood in a warm place for 1 hour and 10 minutes, line the bottom of the mold with paper (after oiling it) and spread the dough into it by ¼. We remove the form in a warm place and wait until the dough rises by 2/3.

Bake Easter cake in a well-heated oven at a temperature of 150-160 * C for approximately forty minutes. Do not open the oven, at least for 20-25 minutes.

Our cake is ready! It remains to cover it with glaze. To do this, beat the proteins with granulated sugar until fluffy foam. After coating with glaze, put the cake in a cooling warm oven and leave it there until the morning. Think the taste of it Easter cake Your family will love it and decorate your Easter table!

And with others delicious recipes dishes for holiday table you will be introduced to these articles:

The old recipe for Easter cake is probably kept in your family piggy bank. Such recipes are hardly suitable for novice cooks, but not on the eve of the holiday, but it certainly makes sense to try them in advance in order to please yourself and loved ones with a new taste. Easter baking, which was held in high esteem two or even three generations before us.

Old Easter cake

Ingredients:

1. Milk - 500 ml
2. Live yeast - 100 g (or 15 g dry yeast)
3. Granulated sugar - 450 g
4. Chicken eggs - 6 pieces
5. Margarine - 500 g
6. Premium white flour - 1200 g (plus 500 g when kneading)
7. Vanillin - 1 pack (2 g)
8. Vegetable oil for lubricating hands
9. Powdered sugar for glaze - 200 g
10. Proteins for glaze - 2-3 pieces, depending on the number of Easter cakes

Step 1

Add live yeast to warm milk, stir until completely dissolved.

Step 2

Pour flour into a large mixing bowl and add milk with dissolved yeast.

Step 3

Add 450 g of sugar to the kneading container. Add a packet of vanilla.

Step 4

Crack all the eggs in a separate bowl and beat them well with a spoon. Add to flour mixture.

Step 5

Pour the melted margarine into the flour mixture. Start by kneading the dough with a spoon. Continue mixing with a spoon until the dough is thick. homogeneous mass. At this stage, the dough needs to be put in a warm place for about an hour so that it has time to rise. After that, you need to add more flour until the desired consistency is obtained.

Step 6

The risen dough needs to be kneaded a little and flour should be introduced in portions. Depending on the volume of ingredients and, accordingly, the estimated volume of Easter cakes, about 500 g of flour will be needed.

Step 7

At this stage, knead the dough with your hands. Grease your hands vegetable oil and continue to knead the dough until it no longer sticks to your hands.

Step 8

Add a small amount of vegetable oil to the dough and continue kneading for about 2-3 more minutes. Cover the container with dough cling film and put in a warm place for two and a half hours.

Step 9

Punch down the risen dough again and put it into prepared (that is, lined with cling film or parchment inside and greased with vegetable oil) molds of different sizes of your choice.

If desired, raisins can be added to the dough. In this recipe, 150-200 g is enough. Soak the raisins in hot water, and then drain the water and dry with paper towels, and then roll in flour. Add the raisins to the batter as the last step before shaping into the moulds.

Step 10

Do not forget that filling molds with dough, regardless of their size, should be no more than two-thirds, and preferably half or even one-third, since we use yeast dough which will rise well.

Step 11

Put the cakes in the oven, preheated to a temperature of 100 degrees. After 10 minutes, turn on the oven at 180 degrees and bake until done, checking the cakes with a wooden skewer.

Step 12

Beat the icing at medium speed of the mixer until a thick fluffy foam is obtained. Decorate Easter cakes with ready-made icing, and sprinkle with ready-made powder, chopped nuts, candied fruits of your choice on top.

An old Easter cake according to a pre-revolutionary recipe

In Russia, for the Bright Resurrection of Christ, it was customary to prepare not two, as in our days, but three holiday options baking - Easter, Easter cake and mazurka. The old recipe for Easter cake on yolks meant that a large number of eggs by modern standards were put in the dough. From the remaining proteins, which were whipped and mixed with nuts and other additives, a mazurka was prepared, which is a cross between cookies and cakes.

By the way, old recipe Princely Easter cake also involves the use of only yolks when kneading the dough. For a large number of Easter cakes, up to 50 yolks and three packs of butter and flour could be added to the dough as much as the dough would take. The following recipe is built on the same basis, only the ingredients are listed in slightly more modest proportions.

Ingredients:

1. Chicken eggs - 6 pcs
2. Flour - 4 cups
3. Fresh ghee - 1 cup
4. Live yeast - 30 g
5. Milk - 2 cups
6. Salt - ½ tsp.

Step 1

Put simultaneously on one burner to heat milk, on the second ghee in a water bath. To do this, put a jar of oil in a container filled with water. The milk should be warm, not too hot, and never bring it to a boil.

Step 2

In a separate container, grind 30 g of live yeast with your fingers or a spoon, add a teaspoon of granulated sugar. Add half a glass of warm milk and mix gently until smooth. Put the yeast to come up in a warm place. They will be ready as soon as bubbles begin to appear on the surface of the mixture. It will take approximately 20-30 minutes.

Step 3

Put the remaining milk back on the stove and bring to a boil over moderate heat. With this boiling milk we will steam the flour. For this purpose, you will need two cups of flour. In a similar way, custard cake is prepared according to an old recipe. Choux pastry no need to defend, and then knead for a long time.

Such a dough is boiled, stirring constantly, and then baked in the oven. This type of dough is ideal not only for Easter baking, but also for any other that you want to add more toppings to, for example, fresh berries ground with sugar or ready jam. However, in this original recipe there are differences in this respect.

Step 4

Flour must be sifted before use. Then pour in hot milk. Thus, the dough is steamed. Rub it with a spoon until a homogeneous mass is obtained. Leave the steamed dough to cool to room temperature.

Step 5

Pour the yeast into the steamed dough, which has already begun to bubble. Stir with a spoon until smooth.

Step 6

Within an hour, the dough will rise. Pour a glass of sugar into a separate bowl. Break six eggs into it and add half a teaspoon of salt. Beat with a mixer.

Step 7

Mash the risen dough with a spoon. Add beaten eggs with sugar.

Step 8

At this stage, you need to knead the dough. Add flour in batches, sifting it into the mixture. Stir with a spoon very carefully until a thick homogeneous mass is obtained.

Step 9

Add a glass of melted butter to the dough and knead again until the consistency of thick sour cream.

Step 10

At the last stage, the dough must be kneaded with your hands until it stops sticking to your hands. Let the dough rise in a warm place a second time.

Step 11

Prepare the right amount of paper molds for Easter cakes. Lubricate the inside of their surface with the remnants of ghee. Fill molds one-third full with dough. Put them in a warm place for 20 minutes to approach, and then in a well-heated oven to a temperature of 30 degrees. After that, bake at a temperature of 180 degrees for about 35-40 minutes. Check the readiness of Easter cakes traditionally - with a wooden skewer. When the skewer comes out dry, the cookies are ready.

Notes

The recipe for the old saffron cake uses real ghee. And this means that such oil must be prepared independently. What is sold on the market and called melted does not correspond to its definition at all. As a rule, this is not melted, but melted butter - that is, melted for 5-6 minutes. Real melted butter is simmered for at least 5-6 hours at a temperature not exceeding 85 degrees.

Please note that the old Easter cake recipe (with photo) assumes that you will use only high-quality real live yeast. Dry yeast is better not to add. In addition, I assumed an old recipe for Easter cake of 10 eggs or more, depending on the volume of the dough.

In the modern version, 6 to 7 eggs can be added. By the way, it also involves the use a large number eggs. It turns out, according to an old recipe, a heavy cake, very satisfying and rich in various additives.

The old one was taken from a pre-revolutionary cookbook. Its difference from the second above recipe is that we add saffron tincture (soak saffron in hot water for half an hour) while kneading the dough at the last stage. If desired, you can also add raisins - no more than 150 g.

Old recipes are good because we save Easter traditions our ancestors and pass it on unchanged to our children and grandchildren, who, following a good example, will continue the tradition. With the feast of the Holy Resurrection of Christ!

If you have not started baking Easter cakes yet, or have just decided, use this special recipe- the result will amaze you.

I must say right away that this is a kind of blog - a blog within a blog. I had to force my mom, who has a "black belt" on home cooking, to write the first food blog in my life. Since she is still afraid to publish under her own name (in a sense, I understand her), I will just leave her text here. If you are not too lazy to spend almost the whole day (I personally would be too lazy) to cook Easter cakes, you have practically the last opportunity before the holiday.

So here comes Mom with her incredible recipe. delicious Easter cakes Believe me, I already know how incomparable they are.

As you know, according to the ancient Christian custom for the Easter holiday, it is customary to bake Easter cakes, pies, various meat dishes and then, with the same enthusiasm, clutching at their bellies, gobble it all up. But now is not about that. Each housewife has her own cooking recipes, which, in her opinion, are the best. Many, of course, unrestrainedly share them on social networks.

However, no matter how much I surfed the Internet, I did not come across such a recipe for Easter cakes, according to which I have been baking for quite a long time. My daughter begged for a long time to tell me about it, although I myself would hardly have done it.

This recipe is really old. A small number of people know him and he has one feature that I will definitely tell you about. I got the recipe from a former colleague, who, in turn, inherited it from her grandmother from the Chernihiv region.

These Easter cakes will especially appeal to those who like moist, slightly viscous dough. If you are not a fan of such a test, it is better not to read further. I will try to describe the recipe in as much detail as possible.

Let's start with sourdough:

- 1 liter of milk;

- 1 pack of pressed yeast (100 gr.);

- 12-15 yolks;

- 0.5 kg of sugar;

- 1 teaspoon of salt;

- 1.0 - 1.3 kg of flour.

Everything needs to be mixed (the dough should have the consistency of thick sour cream) and left to ferment. This process lasts at least 3 hours - the dough must have time to rise and fall.

batch:

- 1 pack of margarine (250 grams);

- 100 gr. butter;

- 0.5 kg of sugar;

- half a pack (50 gr) of pressed yeast;

- 200 grams of sour cream (not less than 20%);

- raisin;

- candied fruits;

- vanilla;

- 1.7 - 2 kilograms of flour.

Cooking: dissolve the yeast in warm milk, add the egg yolks beaten with sugar, salt and flour. Put in a warm place for 3 hours. Then melt the butter and margarine, grind the yeast with 1 tablespoon of sugar and mix with sour cream, pour raisins with boiling water for 1-2 minutes, dry and mix with 1 tablespoon of flour.

After 3 hours, the dough should be mixed with a wooden spoon, and do it carefully - in one direction. Then add butter and margarine, sugar, vanilla, yeast with sour cream, raisins, mix everything well and gradually in small portions add flour.

When kneading, hands should be generously lubricated with vegetable oil. Knead not cool slightly sticky dough, leave to approach for an hour and a half. When the dough has doubled in size, punch it down and leave it for another hour.

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Ready dough

Then spread the dough into greased molds, half filling, and leave to proof until the dough fills the mold. Preheat the oven to 220 degrees, put the cakes and reduce the temperature to 180 degrees. Bake for 40-50 minutes depending on the size of the molds.

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Cookies ready for baking

After the cakes are baked, they can be decorated. Here everyone can use their imagination. Separately, I note - it is better to apply icing on hot Easter cakes.

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Already baked Easter cake - fragrant and incredibly tasty

And a few tips on how to make Easter cakes so that they turn out perfect:

- all ingredients for Easter cakes should be at room temperature;

- there should be no drafts in the room where the Easter cakes will be baked.

Well, for the superstitious - it is believed that it is better to bake Easter cakes at night and in silence.

If you read the recipe and did not notice its features, I will slightly open the veil. When for the first time this method of cooking Easter cakes fell into my hands, I was surprised that all the yolks were added to the dough, and yeast again to the batch.

As a person who has been cooking all his life and constantly walking on culinary sites, I want to say that this is quite unusual. What can I say, our ancestors had their secrets.

Also join the TSN.Blogs group on facebook and stay tuned for section updates!

This year, according to the Orthodox calendar, Easter falls on April 23. An indispensable treat of this holiday is Easter cake. In Russia, a lot of dough was usually prepared for Easter cakes, since it was better suited in large volumes. Each housewife had her own recipe, tested over the years. To make Easter bread very rich and not stale for a long time, a lot of eggs, butter and sugar were put in the dough. It was well kneaded, carefully wrapped, protected from drafts. It was believed: if the Easter cake was a success, then everything would be fine in the family. Easter cakes were usually baked on a clean Thursday, and on Saturday, on the eve of Easter, they were consecrated in the church. Ate all Easter week.

Science and life // Illustrations

The plot of the Russian graphic artist N. V. Matorin "Consecration of Easter cakes" on an Easter greeting card from the beginning of the 20th century.

We suggest you bake Easter cake according to the recipe, which is published in N. N. Maslov's book "Confectioner", published in Petrograd in 1914. The author of this book was a teacher of cooking courses in Petrograd, a civilian confectioner and cook at the court of His Imperial Majesty.

So, you will need: 550 g flour, 200 g butter, 150 g granulated sugar, 100 g candied fruits, 100 g pitted raisins, 50 g fresh yeast, 1/2 cup milk, 6 eggs, 1 yolk for greasing, 100 g nuts (walnuts or almonds), 1 sachet of vanilla sugar (8 g), a pinch of saffron diluted in one tablespoon of vodka, 1 teaspoon of salt.

Pour half a glass of warm water into the pan, put the yeast, stir, add 3 tablespoons of flour, knead the dough and put in a warm place to rise. Pour the rest of the flour into large saucepan, beat in eggs, pour in slightly warmed milk, knead a stiff dough, rubbing it until smooth. Enter the dough that has risen into the dough, add sugar, salt, add softened butter, mix, rub again until smooth and put in a warm place to rise. When it rises, besiege. So let the dough ferment two more times, then add vanilla sugar, saffron, 3 / 4 of the total mass of candied fruits and raisins (washed, dried and rolled in flour) and mix well. Pour the mass into molds generously greased with softened butter and dusted with flour. Attention: the forms should be filled with dough a little less than half! Put the remaining candied fruits and raisins on top of the dough and place the molds in a warm place. When the dough has risen 4-5 cm, but does not reach the edges of the mold, brush it with egg yolk, beaten with one tablespoon of warm sweetened milk, sprinkle with nuts and immediately place the molds on the middle shelf of an oven preheated to 180 ° C.

In the old days, Easter cakes were baked in tall cylindrical molds made of thick tin with a volume of 1-1.5 liters. Today, many people use special Teflon-coated metal containers. I adapted to bake Easter cake in a large heat-resistant glass mug designed for microwave oven. In extreme cases, you can use an enameled bowl with high (at least 12 cm) sides.

Baking lasts approximately 1 hour 10 minutes. The cookies should brown evenly. Readiness is checked with a thin long skewer.

From the dough according to this recipe, two Easter cakes with a total weight of just over 1.2 kg will be obtained (for other recipes for Easter cakes, see "Science and Life" No. 4, 1998; No. 4, 2001).

When the cakes have cooled, sprinkle them powdered sugar or cover with frosting.

Enjoy your meal!