Dear hostesses, we celebrate the bright holiday of Easter!

For you, we have prepared a wonderful selection of Easter cakes for every taste.

Only the most ideal, successful and proven recipes with step-by-step photos.

You will succeed, even if you have not tried to bake Easter cakes on your own before!

Alexandria cake with raisins

Alexandria dough is considered one of the best for cooking. Easter cakes.

Baking from it turns out soft, tender and very tasty. It is from such a dough that we will prepare this cake!

Ingredients:

For test:

• Eggs0 - 1 pc
• Yolk - 1 pc.
• Sugar - 100 gr
• Dry yeast - 1 tsp
• Warm milk - 125 ml
• Melted butter - 80 gr
• Raisins - 50 gr
• Flour - 250 gr
• Vanilla - on the tip of a knife
• Salt - a pinch

For glaze:

• Powdered sugar - 100 gr
• Egg white - 1 pc.
• decoration, sprinkle

Cooking:

Pour yeast into warm milk, stir and leave to stand at room temperature.

While the yeast is accelerating, we will take the melted butter, pour sugar into it and add the eggs.

Shake everything together with a whisk or fork, after which we add the yeast mixture. We mix.

Add raisins to the resulting liquid.

We cover the dishes cling film and keep warm for 30 minutes.

After this time, open our mixture and add vanilla and salt, shake.

We add the sifted flour in portions, kneading a not very thick dough.

Lubricate the cake mold vegetable oil, spread the dough into it, about half the volume.

Cover with clingfilm and leave for 4 hours. The dough will rise well and take up the entire volume of the form.

Remove the film and bake for about 40 minutes at 180 degrees.

Time may vary depending on your oven.

Kulich is ready and it's time to make icing for him.

To do this, beat 1 egg white in one bowl and powdered sugar to white foam with persistent peaks.

Cover the finished cake with icing on top.

If it turned out to be too liquid, then you can put the cake in a still warm oven, where it will seize a little and stop flowing.

While the icing is still liquid, sprinkle it with decorations.

This is such a wonderful and very easy recipe!

Perfect cake with sour cream and candied fruit

The recipe is really perfect!

Soft sour cream dough melts in your mouth and goes well with chocolate icing. Be sure to try!

Cooking:

For chocolate lovers, we have prepared a special recipe for the softest and amazingly delicious Easter cake!

Ingredients:

• Warm milk - 100 ml
• Dry yeast - 1 sachet
• Flour - 400 g
• Eggs - 2 pcs
• Sugar - 150 g
• Melted butter - 100 g
• Curd 100 g
• orange peel
• Salt - a pinch
• Cocoa - 40 g

Cooking:

We add yeast, a tablespoon of sugar and three tablespoons of flour to warm milk. Let's stir.

We will get a liquid sourdough. Cover it with a towel or cling film and leave it in a warm place for 20-30 minutes.

Grate the zest of an orange. Only the orange skin, try not to get the white fibers, otherwise it will turn out bitter.

Add the foamy yeast mixture and melted butter there too.

We send cottage cheese there, it should not be grainy, and mix everything together.

Then add a pinch of salt and cocoa, stir.

Add flour in batches and knead the dough.

We knead a not very dense dough, it should retain softness and plasticity.

Cover the dough ball and leave it in a warm place for an hour.

The mass should approximately double in volume.

Divide it into portions and place in pre-greased molds.

The dough should take up no more than half of the form, you need to leave room to rise.

We cover our blanks again and wait about an hour until they rise almost to the top of the molds.

We bake at 180 degrees for 20 minutes (for small forms) and 30-40 minutes for large ones.

Cooking delicious chocolate icing.

Melt a chocolate bar in two tablespoons of milk in a water bath.

You can take not only dark, but also milk and White chocolate it will still be delicious.

Dip the top of the finished cake in melted chocolate.

Top with confectionery powder or nuts until the chocolate has set.

Lacy cake kraffin

It will decorate any Easter table thanks to its intricate and very beautiful shape.

It is not difficult to prepare it at all, and the taste will surprise you!

Cooking:

Delicate cake with cottage cheese and raisins

awesome good recipe cottage cheese cakes, designed for a large family!

The dough is very soft with pronounced curd taste, just an overeating and without much work.

Ingredients:

• Flour - 500 g
• Cottage cheese not grainy - 150 g
• Butter - 100 g
• Sugar - 100 g
• Milk - 100 ml
• Water - 100 ml
• Eggs - 2 pcs
• Salt - 1/2 tsp
• Fresh yeast - 25 g (You can dry 1 sachet)
• Raisins - 100 g

Cooking:

Crumble the yeast, pour it with warm water, let stand for 1-2 minutes.

Then stir until the yeast is completely dissolved.

Add three tablespoons of flour, a whisper of sugar to the yeast solution, mix until smooth.

You will get a liquid yeast starter. Cover the bowl and leave it warm for 20 minutes.

While the yeast is activated and rising, we take the cottage cheese, pour milk into it and interrupt with a blender so that there are no lumps left.

The cottage cheese should turn out to be like sour cream in consistency, then the cake will turn out to be very tender, without curd lumps.

Add to curd mass chicken eggs, salt, sugar, melted but not hot butter.

And with the same blender, stir again until smooth.

Add the foamed yeast mash to the curd mass and mix.

Add the sifted flour in stages and knead the dough.

The dough will gradually thicken.

When it becomes impossible to stir it with a spoon, you can proceed to manual kneading.

It will take approximately 10-15 minutes to knead the dough. We pull it out, turn it over, crumple it, we do not regret it.

Even after making all the flour according to the recipe, the dough should remain sticky, soft and fluffy.

During kneading at the end, we introduce already prepared, steamed raisins, knead for a couple more minutes and you're done!

Ready dough cover and let it stand for 2 hours in a warm place to rise. It should double its size.

Punch down the risen dough. We prepare the forms by lubricating them with oil.

We separate small pieces from the dough, round for beauty and place in cake molds.

We fill out the forms with a test no more than 1/3, because the dough will still rise!

Try to keep the top of the pieces smooth, then during baking you will get neat hats, without protruding raisins.

We put the forms in heat for another hour and a half to rise. These Easter cakes can already be greased with egg yolk and sent to the oven.

We bake at 180 degrees for 30 minutes, small, as in the photo. If you have a larger form, then it will be baked correspondingly longer.

Large Easter cakes are baked for about an hour.

Leave the finished cakes to cool in the form for 15-20 minutes, then they will come out easily.

Let them cool completely and decorate with white frosting caps. How to do it, see the first recipe.

Delicious, tender cottage cheese cakes are ready!

Custard Easter cake

Choux pastry always surprises with its softness, it does not get stale for a long time and tastes incomparable.

We suggest you prepare such beautiful custard cakes that will surely decorate your table.

Ingredients:

• Flour - 350-400 g
• Cream 10-20% - 200 ml
• Egg yolks - 6 pcs
• Butter - 100 g
• Sugar - 100 g
• Salt - 1/2 tsp
• Dry yeast - 6 g (fresh 15-20 g)
• Dried fruits - half a cup
• Vanilla - 1 tsp
• Cardamom - 1/2 tsp

Cooking:

Pour boiling water over raisins or other dried fruits in advance so that they become soft enough.

Take 30 g of cream, warm it up a little and add yeast to it. Stir until dissolved.

Separate two heaped tablespoons from the bulk of the flour. Bring the remaining cream to a boil.

Mix flour and boiled cream and rub well without lumps.

Cool to 40 degrees (so that the hand is not hot to touch) and add the yeast solution to this custard dough.

Mix everything together, cover with cling film and leave in a warm place until it doubles in size.

You can determine the readiness of the dough in this way: at first, the dough actively grows and tends to rise, but then there comes a moment when it begins to settle, which means it is ready.

It took us about 45 minutes to make our dough.

Mix the remaining flour with salt and cardamom.

Beat the yolks with sugar with a blender, add vanilla and soft butter there.

The yeast dough stood for 45 minutes, it has already begun to settle and it is all so pimply and airy.

Add to it the egg mixture that we just made and, while stirring, begin to add flour, gradually.

Put the remaining flour on the table and continue to mix it into the dough.

We interfere for a long time and carefully, all the flour should go into the dough.

Knead and knead for 10 minutes.

As a result, the dough is homogeneous, soft, but does not stick to your hands.

Grease a bowl with oil, round the dough and cover with cling film.

Leave warm until doubled in size. For this amount of testing - 1 hour 20 minutes.

If you want a beautiful and unusual cake, then divide the dough into five identical pieces.

Cover them with foil and let them rest for 10 minutes. Then we start cooking.

Roll each of the pieces into a cake, grease with warm butter, lay dried fruits on top and overlap one on top of the other, as in the photo.

Starting from the edge, roll the cakes into one large "sausage", fastening the edges.

We will cut this "roll" in half.

We will get two such pink-shaped dough blanks.

Place them in oiled molds.

Let them stand for 40-45 minutes, the dough will rise again. And such lush blanks can be sent to the oven.

We bake at 170 degrees for 40-55 minutes, depending on your oven and the volume of Easter cakes.

Readiness is checked with a wooden stick.

We pierce in an inconspicuous place, if the stick remains dry and there are no traces of dough on it - it's ready!

Hint: if the top of the cakes is already starting to burn, and they are still damp inside, then cover the top with foil.

When they are ready, let cool and remove from the mold. Sprinkle powdered sugar on top and you're done!

The softest, lush and very fragrant symbol of Easter on your table!

Lush Easter cake without yeast and interesting ways to decorate

For those who do not love and do not accept yeast baking, we found a wonderful recipe for yeast-free Easter cakes.

He is very lucky! Allows you to bake beautiful, lush Easter cakes, which will be no worse than yeast.

And in addition, see interesting options for decorating the top from a professional pastry chef!

Cooking

An easy option for those who are busy and prefer to cook everything in a slow cooker.

Here is such a lush, voluminous, one might say family, Easter cake you get according to this recipe. Enough for everyone!

Ingredients:

• Milk - 200 gr
• Butter - 150 gr
• Eggs - 3 pcs
• Sugar - 150 gr
• Vanilla sugar - 1 sachet (8g)
• Orange juice - 100 gr
• Raisins - 100 gr
• Yeast (dry) - 9 gr
• Flour - 700 gr
• Salt and vegetable oil

Cooking:

Pour raisins with orange juice.

Place yeast, 1 tablespoon sugar and 4 tablespoons flour into warm milk.

Stir and put in a warm place for half an hour.

Crush the eggs with simple sugar and vanilla, combine with melted butter, mix.

Combine the dispersed yeast mass with the egg mass and mix well. Start slowly, add flour with spoons and knead the dough.

Add flour until the dough allows you to stir it with a spoon, you do not need to knead anything with your hands.

The dough is soft and sticky. Place it in an oiled multicooker bowl.

We select the Multicook program, set the temperature to 35 degrees, the time is 1 hour 20 minutes.

We press "Start". The dough will rise inside.

If you do not have the Multi-cook function, use the Yoghurt function or another one that is close in temperature.

After the set time has passed, remove the dough from the multicooker. Punch down by adding flour.

Drain the liquid from the raisins and fold them into the batter. Place the dough for a few minutes.

Lubricate the mold again and lay the dough again.

We select the “Multi-cook” function 35 degrees for 35 minutes so that the dough comes up again.

The dough should rise to half of the bowl.

After that, turn on the baking mode. For this dough volume, the baking time is 1 hour 40 minutes.

Check readiness with a wooden skewer.

Let the finished cake cool down and remove from the bowl.

Usually, the top of baked goods in multicookers remains unbrown, but in our case this is not a problem, because. it will be hidden under the egg glaze.

For the egg glaze recipe, see the first recipe above.

Decorate Easter cake confectionery topping And you can treat your family!

It turns out soft, tasty, and enough for everyone!

Tasty and tall Easter cake in a bread machine

Cooking cakes in a bread machine is very convenient!

She will knead the dough herself and you will not have to put in much effort to get beautiful, tall pastries.

Our recipe will help you with this.

Ingredients:

First bookmark:

• Water - 50 ml
• Eggs - 4 pcs
• Sugar - 2 tbsp. l
• Butter - 80 g
• Flour - 290 g
• Yeast-2 tsp

Second bookmark:

• Salt 0.5 tsp
• Sugar - 2 tbsp. l
• Vanilla sugar - 1 tsp
• Wheat flour - 145 g
• Yeast - 0.5 tsp
• Raisins - 70 g

For glaze:

• Egg white - 1 pc.
• Sugar - 20 g

Cooking:

The recipe is divided into two tabs. First, let's prepare the brew.

To do this, pour water into the bowl, break 4 eggs there, 2 tablespoons of sugar, put soft butter, yeast.

We put the dishes in the bread machine. We put on the program with kneading and baking for 3 hours 40 minutes.

In the process of kneading, 20 minutes after the start, you will need to make a second bookmark.

Add half a teaspoon of salt, two tablespoons of sugar, a spoon vanilla sugar, remaining flour and raisins.

While the bread machine is preparing, we make protein glaze.

Beat the egg white with sugar with a blender until a stable white foam.

It turns out such a high cake, ruddy, soft and aromatic.

Let it cool and then take it out of the mold.

Top it with frosting and sprinkles.

You can serve guests!

Royal cake

Truly royal!

Aromatic spices give it a special charm, and lemon glaze- a unique magical taste!

Cooking

Large Viennese pastry cake

Viennese pastry is very suitable for Easter baking.

Let's make such a beautiful, fragrant and lush cake out of it!

Ingredients:

• Warm milk - 500 ml
• Sour cream - 200 g
• Butter - 120 g
• Vegetable oil - 3-4 tbsp. l
• Sugar - 2 cups
• Eggs - 3 pcs + yolk - 2 pcs
• Salt - 1 tsp
• Orange peel - 1 tbsp. l
• Raisins - 250 g
• Yeast - 3 tbsp. l
• Warm water - 70 ml
• Flour - 1500 g
• Vanillin - 1 tbsp. l

Cooking:

Pour dry yeast with warm water, add 70 g of warm milk and 2 teaspoons of sugar.

Mix well and leave for 15 minutes.

We turn to kneading the dough.

To do this, add salt, three tablespoons of sugar, yeast mixture, half of the flour to warm milk.

kneading watery dough. Then cover it and let it stand until it doubles in size.

After that, add sour cream, eggs and yolks, all the remaining sugar, orange zest, a spoonful of vanillin, softened butter, three tablespoons of vegetable oil, raisins, the remaining flour.

It will be necessary to interfere for a very long time and carefully so that all the flour is dispersed and absorbed. We don't regret it.

In total, intensive kneading of the dough will take about fifteen minutes. At the same time, it should remain soft and not tight.

Place the finished dough in a bowl, cover and let rise again.

Then put the dough into a greased form.

You can divide the entire volume of dough into portions and make many smaller cakes.

The dough should take up no more than half the volume.

Let the dough rise. After an hour, it occupies almost the entire volume of the form. Time to put it in the oven.

Bake at 180 degrees for 35-40 minutes.

We decorate the finished cake with protein glaze. How to make it, see 1 recipe.

While the icing is still soft, decorate the cake with sprinkles and confectionery sugar flowers. Or any other decoration.

Kulich turns out well, simply royal. To a big happy family!

Italian Easter cake Panettone

Italians usually bake it for Christmas, but in Russia it fell in love and took root precisely at Easter.

The recipe is not very simple, but it is worth it, the cake, which is obtained as a result, impresses with its great taste!

Cooking:

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Happy Easter, peaceful sky, spring and goodness to you!

Cottage cheese, fluffy, custard, nut-chocolate, super-fast oatmeal and even stuffed with chicken and vegetables - delicious options lots of. All you have to do is choose and cook the one you like.

Traditional Easter cakes

Regardless of which recipe you choose, there are common, centuries-old rules for making Easter cakes.

For Easter cakes take flour premium and be sure to sift. Yeast can be used both dry and pressed. But the latter is still preferable. Sugar should be fine, and egg yolks should be bright. All this is necessary in order for the cake to turn out rich, soft, beautiful yellow.

Sometimes vanillin or vanilla sugar, nutmeg, citrus peel or cinnamon are added to the dough. With them, baking will be even more fragrant.

Easter cakes do not tolerate haste. The dough should rise at least three times: when the dough is being prepared ( batter), when kneaded and when laid out in forms.

Easter cakes are baked in special high forms. They need to be generously lubricated with warmed, but not liquid butter or vegetable oil. Edges or bottom can be lined parchment paper. Forms are filled with dough half or a third.

Easter cakes are baked in a well-heated oven, as a rule, for 1.5–2 hours (depending on size). Sometimes, before baking, a wooden stick (splinter) is placed in the center of the cake so that the dough rises and bakes evenly. After an hour, they take it out: if the splinter is dry, the cake is ready. If not, send it to the oven for another 30-40 minutes.

Ready Easter cakes are decorated with protein glaze, dyed millet and various confectionery toppings.

To prepare the protein glaze, beat the chilled egg whites (they usually remain during the preparation of the dough) at high speed with powdered sugar: for 1 protein you need ½ cup of powdered sugar. At the end, add a teaspoon of lemon juice.

tvoiugolok.ru

Ingredients

• 200 g of cottage cheese;
• 2 eggs;
• 200 ml of milk;
• 50 g butter;
• 2 teaspoons dry yeast;
• 100–150 g of sugar;
• ½ teaspoon salt;
• 550–600 g flour;
• 100 g raisins.

Cooking

Dissolve yeast in warm milk. Mix cottage cheese, eggs, salt, sugar and melted butter in a bowl. Add this mixture to milk with yeast. Mix flour with washed and dried raisins, gradually pour into liquid ingredients and knead the dough.

Knead the dough on a floured surface. Transfer to a bowl, cover with a towel and let rise in a warm place. This will take approximately 1.5 hours. Then punch down the dough and leave it again for 40 minutes.

Divide the dough into pieces and place in greased molds. Leave them on the table to let the dough rise. Bake cottage cheese cakes in an oven preheated to 180 degrees for about 20 minutes.

When the cakes have cooled, cover them with icing and sprinkles.

2. Juicy cakes from batter

nata_vkusidey/Depositphotos.com

Ingredients

• 500 ml of milk;
• 200 g melted butter;
• 10 yolks;
• 50 g fresh yeast;
• 100 g of sugar;
• a pinch of salt;
• 1 kg wheat flour;
• vanilla on the tip of a knife.

Cooking

Heat milk to 40 degrees. Crumble and dilute the yeast in it. Add half the sugar. Sift the flour so that it is saturated with oxygen. Add half of the flour to the yeast and mix thoroughly so that there are no lumps. Cover the bowl with a towel and let the dough rise in a warm place for about 40-60 minutes.

On the small fire melt the butter. Rub the yolks white with the remaining sugar. In the finished dough, add the pounded yolks and melted warm butter. Stir and add the rest of the flour. Knead the batter: it should be slightly thicker than for pancakes.

Pour the dough into molds greased with oil. Leave in a warm place for 30-40 minutes. At this time, preheat the oven to 180 degrees. When the dough has risen, place the molds in the hot oven on the middle rack for about 1 hour.

Ready to decorate as desired.

IMelnyk/Depositphotos.com

Ingredients

• 500 ml of milk;
• 300 g of softened butter;
• 10 yolks;
• 1 ½ packs of dry yeast;
• 300 g of sugar;
• 1 kg of flour;
• 300 g raisins;
• 10 g vanilla sugar;
• lemon zest - optional.

Cooking

Dissolve the yeast in a glass of milk heated to 40 degrees. Pour in 150 g of sifted flour, mix. Leave for 30-40 minutes in a warm place so that the dough rises and begins to fall off.

Meanwhile, rub the yolks with sugar. Add softened butter to them. Whisk again until smooth. Add the resulting mixture to the dough, mix thoroughly and leave to double in volume for about an hour. When the dough has risen, punch it down and let it rest for another 30-40 minutes.

Add vanilla sugar, grated zest and sifted flour to the dough, reserving 1-2 tablespoons for the raisins. Pour in the remaining milk. Knead the dough with a spoon and leave for an hour.

Rinse the raisins thoroughly, dry them and sprinkle with flour so that they do not settle to the bottom. Stir the raisins into the Easter cake batter and let sit for 20-30 minutes. Fill the molds with dough a little more than a third.

Put the forms on the lower level of the oven preheated to 190 degrees and bake for 35-40 minutes. Check the readiness of Easter cakes with a wooden stick or a toothpick: it should remain dry.

kapushka.ru

Ingredients

• 175 ml of milk;
• 175 ml of 12% cream;
• 10 g dry yeast;
• 900 g flour;
• 100 g butter;
• 60 g of vegetable oil;
• 3 eggs;
• 2 yolks;
• 200 g of sugar;
• vanilla on the tip of a knife;
• a pinch of salt;
• 60 g nuts;
• 125 g dried fruits.

Cooking

Dried fruits pour boiling water and leave for 20 minutes. Chop the nuts. Heat milk and cream to 35-40 degrees. Mix yeast with sugar and pour in some milk. Add 2 tablespoons flour and stir. Cover with cling film and leave for 15-20 minutes. Cut large dried fruits into pieces the size of raisins.

In a separate bowl, beat 3 eggs and 2 yolks. Add sugar, vanilla and a pinch of salt. Beat for another 5-6 minutes.

Mix risen yeast with remaining milk. Pour in 400 g of sifted flour and mix. When the dough begins to come together, add the beaten eggs and melted butter. Mix everything again.

Now add the rest of the flour to make the dough a little thicker than for pancakes. Pour in vegetable oil, mix and leave the dough in a warm place.

When the dough has increased several times, put it on the table and knead for several minutes, greasing your hands with vegetable oil.

Grease a large deep bowl with oil and place the dough in it. Add nuts and dried fruits and stir. Send the dough to a warm place for 30-60 minutes.

Fill molds for Easter cakes with dough halfway and send for 15 minutes in the oven, preheated to 50 degrees. Then preheat the oven to 180 degrees and bake the cakes for 30 minutes. Readiness check with a toothpick: it should remain dry.

Lubricate Easter cakes with protein glaze and sprinkle with chopped nuts and dried fruits.

www.lenkusa/depositphotos.com

Ingredients

• 900 g flour;
• 40 g fresh yeast;
• 200 ml of 10-20% cream;
• 250 ml of milk;
• 300 g of sugar;
• 1 teaspoon of salt;
• 1 tablespoon vanilla sugar;
• 150 g butter;
• 50 ml of vegetable oil;
• 5 eggs;
• 100 g dried apricots;
• 50 g marmalade;
• 50 g marshmallows.

Cooking

Pour milk into a saucepan and heat slightly. In a separate tall cup or small bowl, pour 50 ml of warm milk, add 1 tablespoon of sugar and mix. Crumble yeast into milk, stir and leave in a warm place for 15-20 minutes. The yeast mixture should foam and rise.

Bring the remaining milk in the pan to a boil, gradually pouring in the sifted flour and continuously stirring the mass with a wooden spoon. In a separate pan, heat the cream and pour into the brewed milk-flour mixture. Mix the mass until smooth. Remove from fire.

Pour the yeast into the cream mixture that has cooled to body temperature and mix well. Put the resulting mass in a warm place so that it rises.

Melt butter and cool slightly. Carefully separate the whites from the yolks. Rub the yolks with granulated sugar and vanilla sugar. In the dough that has come up, add the yolks pounded with sugar, pour in the oil, add salt and mix.

Then beat the whites into a dense foam, enter them into the dough and mix everything gently. Gradually add the sifted flour and knead soft elastic dough.

Lubricate the finished, well-kneaded dough with vegetable oil, put in a large bowl, cover with a towel or napkin and put in a warm place.

Cut marmalade and marshmallow into cubes. Wash the dried apricots, dry them and cut into cubes or thin strips. Pour all this into the risen dough and knead a little so that the ingredients are evenly distributed. Cover the dough again with a towel and leave to rise in a warm place.

Put the dough into the molds, let it rise again and brush the top with the egg. Bake Easter cakes for 40-70 minutes at a temperature of about 180 degrees.

Spread protein glaze on Easter cakes and decorate with marmalade and marshmallows.

original Easter cakes

In the strict sense of the word, these are not Easter cakes, but they Easter table.

bagiraclub.com

Ingredients

• 2 eggs;
• 100 g of powdered sugar;
• 1 sachet of vanilla sugar;
• 125 g wheat flour;
• 50 g cornmeal;
• ½ teaspoon baking powder;
• 200 g of nut-chocolate paste;
• grated chocolate, coffee beans or nuts - to taste.

Cooking

Using a mixer, mix eggs with 3-4 tablespoons hot water until a thick foamy mass is formed. In a separate bowl, mix the powdered sugar and vanilla sugar. Stirring constantly, add sugar to egg mixture and beat for 2 more minutes.

In a separate bowl, mix wheat and cornmeal and baking powder. Sift half into the egg mixture and stir gently. Repeat the process with the rest of the flour.

Fill the molds with this mixture and bake in an oven preheated to 180–200 degrees. Cool down.

Stirring continuously, melt hazelnut chocolate paste in a water bath. Fill a pastry syringe with it and decorate pastries. Sprinkle Easter cakes with grated chocolate, nuts or coffee beans.

domzhizn.ru

Ingredients

For test:

• 200 ml of milk;
• 1 kg of flour;
• 2 eggs;
• 4 tablespoons of sour cream;
• 200 g butter or margarine;
• 7 g dry yeast;
• ½ teaspoon salt;
• 1 tablespoon of sugar.

For filling:

• 800 g chicken fillet;
• 1 bell pepper;
• 1 onion;
• a bunch of greens;
• salt, pepper - to taste.

For glaze:

• 100 g of 20% sour cream;
• a pinch of chopped greens;
• salt - to taste;
• 1 bell pepper.

Cooking

To prepare the dough, take 100 ml of warm milk, 100 g of sifted flour, 1 tablespoon of sugar and yeast. Mix everything and put in a warm place for half an hour.

Mix eggs, sour cream and remaining milk. Melt the butter, cool and pour into the mixture.

In the dough that has doubled in size, add the resulting mixture. Sift the remaining flour and fold into the dough. Lubricate your hands with vegetable oil and knead the dough until it stops sticking to your hands and dishes. Then remove the dough in a warm place, and when it rises, punch it down. And so twice.

Cut the chicken fillet into pieces, beat off a little, salt and pepper. Slightly fry in a pan. Cut the onion into cubes or half rings. Finely chop the bell pepper. Mix everything, add chopped herbs and salt.

Place the dough that has risen for the third time into the molds as thinly as possible. Put the prepared filling inside and cover it with dough.

Bake cakes in an oven preheated to 200 degrees for 30 minutes. At this time, prepare the glaze: beat with a mixer 100 ml of sour cream, salt and add greens.

When the Easter cakes have cooled, grease them with sour cream and herbs and sprinkle with chopped bell pepper.

farm8.staticflickr.com

Ingredients

• 70 g of oatmeal;
• 50 ml of milk;
• 1 egg;
• 40 g of honey;
• 50 g dried fruits;
• 50 g nuts;
• 50 g candied fruits;
• 50 g boiled.

Cooking

IN oat flakes pour milk. Break the egg. Add chopped dried fruits, nuts and honey. Mix everything thoroughly and put in the form. Bake the cake in the microwave for about 2-3 minutes.

Cool the finished cake, brush on top boiled condensed milk, garnish with chopped candied fruits. You can use the traditional protein cream and sprinkle.

What Easter cakes do you bake? Share your recipes in the comments.

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, it was not without reason that 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. You can add a mixture of cardamom, nutmeg and cloves instead of the usual vanillin to make the aroma dizzy. 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. Take 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 " Happy 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. 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 continuously, 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 yeast, will be able to raise much more muffin in the dough, which means that your Easter cakes will be the most delicious.

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:
In the evening, without stirring, put the 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 in an enameled pan without stirring. 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

Delicious Easter cakes are prepared by hundreds of the most different ways using all sorts of variations from the same (or similar) products: wheat flour, sugar, butter, eggs, yeast, milk, kefir, sour cream, ryazhenka. In their classic form, they are certainly yeast-based, made from a special, Easter test. And the housewives pay special attention to this test. For example, knead it at least three times, allowing it to rise well. And some, especially meticulous housewives, also sing to him for the mood))

The five most commonly used ingredients in Easter cake recipes are:

Yeast cakes can be prepared with sponge and by non-dip methods. Both will be detailed in the selected recipe. But before you take on the dough, be sure to check the quality of the yeast. To do this, make a dough: dilute sugar and yeast in warm water. And leave it in a warm place. If after about twenty minutes a fluffy cap appears over the mass, everything is in order with the yeast and they can be used. And they can be both fresh and dry.

For Easter cakes, it is customary to take special cylindrical shapes. Before Easter, you can usually buy paper, disposable ones. They are one third filled with dough. And before going into the oven, they should stand warm in order to rise a little more. Then their tops are smeared with oil or an egg to give shine. After baking from paper forms, they can not be removed. And according to tradition, coat the surface with sugar or milky white icing.

It is also allowed to cook Easter cakes according to recipes without yeast. For example, on kefir with soda or baking powder. Baking is the same lush and less high-calorie.

The five most low-calorie recipes for Easter cakes:

Easter cake is one of the main symbols of Orthodox Easter. He personifies the church bread, which Jesus shared at the table with his twelve apostles. The central place of this table always remained empty. And they put bread in front of him. Later, the tradition of bringing bread to the temple took root. And the bread began to symbolize the resurrection of Christ, the victory over death. However, Easter cakes were part of the diet of the ancient Slavs long before Christianity appeared on their territory. And then they symbolized something completely different. The very word "Kulich" is derived from "Kalach". In ancient Russia, the word "cola" meant "sun", and "cha" - "child". The tradition of presenting bread, treating it was popular among the Slavs and also symbolized life, victory over death.

Hello dear connoisseurs culinary arts! One of the most important holidays of the Orthodox Church is approaching - Easter. I am sure that each of us associates it with fragrant pastries, which must certainly be consecrated in order to join the sacred event. By tradition, Easter cake is baked in the oven, and on top it is covered with sugar and egg whites. Our family has its own proven recipe, according to which my grandmother cooked.

Since the yeast cake starts, allow enough cooking time to allow the dough to rise twice. There is - it cooks faster, but, in my opinion, it turns out not so lush and rich. More like a cupcake.

The filling gives a special piquancy to the festive treat. And traditional raisins now you can not be limited. In the course are candied fruits, nuts, dried cherry, dried apricots, prunes, chocolate chips, citrus zest and coconut flakes.

It is only important not to overdo it with the filling, so that later you will not be surprised why the dough falls off and the pastries turn out wet. Today I will share with you a "secret" family recipe Easter cake and for a change - a few more interesting options for Easter baking.

The grandmother's treat recipe I promised is suitable for beginners who have not yet had time to "make friends" with yeast dough. special effort not required for cooking. But, as I already warned, it will take a lot of time - about 5 hours. I start cooking in the morning so that the process does not stretch until late in the evening.

Ingredients:

For steam:

• 50 g fresh yeast;
• 0.5 cups of milk;
• 1 tbsp flour;
• 1 tsp Sahara.

For test:

• 8 chicken yolks;
• 2 eggs;
• 950 g wheat flour;
• 200 g butter;
• 200 g sour cream;
• 2 cups of sugar;
• 2 handfuls of raisins;
• 4 tbsp sunflower oil;
• 0.5 tsp salt.

For fondant:

• 2 egg whites;
• 150 g of powdered sugar;
• 50 g of colored confectionery topping.

Step by step cooking:

1. To prepare the dough, take a deep container with a volume of at least 4 liters. Pour warmed milk into it, add crushed fresh yeast, sugar and flour.

2. Mix the ingredients with a spatula, cover the container with a clean towel. Place the bowl in a warm place for 20-30 minutes so that the yeast "comes to life" and the mass increases in volume by 2-3 times.

3. Separate the proteins, they will be needed for the glaze. And beat 2 more eggs to the yolks and mix with a whisk.

4. When the batter (dough) is suitable, add whipped yolks, sour cream and sugar to the mass.

5. In parts, stir in 600 g of flour, sifting it directly over the mass through a fine sieve. Stir occasionally with a wooden spatula. The finished dough should be homogeneous and smooth, devoid of lumps.

6. Cover the bowl with the dough with a towel and send it to heat for 1.5-2 hours. During this time, the mass should increase in volume by 2 times.

7. After 2 hours, add butter, a pinch of salt, raisins and 300 g of flour to the dough. Introduce the flour in parts, sifting through a sieve and mixing into the mass.

8. Finish kneading by hand and leave to approach again until the volume doubles.

9. Fill paper forms ⅓ full with dough and place on a baking sheet. The blanks should stand at room temperature for another 10-15 minutes.

10. Bake future Easter cakes in a preheated oven for 1 hour at a temperature of 180 ° C.

If you use molds of different sizes for baking, keep in mind that small muffins will bake faster.

11. For frosting, beat 2 egg whites with a mixer until stiff peaks form. Continuing to beat, add the powdered sugar.

Free the cooled pastries from paper forms, grease with protein glaze and decorate with confectionery sprinkles.

Grandma is always on holiday. She put colored eggs side by side and served them to the table.

Easter cakes in the oven, baked in small paper molds

For those who do not like to do tedious baking with yeast, I have prepared interesting option soda test. It serves as an excellent baking powder, so the delicacy will be high and lush 🙂 This amount of dough will make 2 medium cakes or 4 small ones.

Take from the products:

• 0.5 cups of flour;
• 2 eggs;
• 100 g butter;
• 0.5 cup potato starch;
• 100 g of cottage cheese;
• 0.5 cups of raisins;
• 0.5 cups of sugar;
• a pinch of salt;
• 0.5 tsp baking soda.

How to cook:

1. Soak the raisins in boiling water or pour boiling water over them - this will make them softer and more tender. After 10 minutes, drain the water and rinse the berries under running water.

2. Crack 2 eggs into a bowl and add sugar. Beat with a mixer until the mass turns white.

3. Add cottage cheese and mix again with the whisks of the mixer.

4. Add starch, stir until smooth.

5. Combine the melted butter with the egg-starch mixture.

6. Add baking soda. It is not necessary to quench with vinegar, since there is sour curd in the dough.

7. At the end, salt and sift flour into the future dough.

8. Stir the mixture with a spoon - it will turn out thick, but plastic. At the very end, stir in the raisins prepared in advance.

9. Divide the dough into paper cups, filling them about halfway.

10. How long to bake products, the experience of using your oven will tell you - all devices cook differently. On average, it is worth focusing on 40-45 minutes at t 180 ° C.

It is most convenient to check readiness with a wooden skewer - when removed from the dough, it should be dry.

The finished treat will remain to cool and decorate at will - with fudge, icing or powdered sugar.

I like to cook pastries with cottage cheese. It turns out rich and incredibly tasty! In a separate article, I described. Try it and write your feedback.

A new recipe for a delicious Easter cake Kraffin

Tired of traditional smooth Easter cakes? Try to cook Easter baking according to a brand new recipe borrowed from American culinary specialists. A peculiar combination of a croissant with a muffin allows you to get an amazing delicacy.

Instead of cranberry filling, you can use almonds, crushed peanuts, walnuts, prunes, candied fruits, dried apricots, blueberries, raisins.

Cooking:

1. To activate the yeast, pour the slightly warmed milk into a bowl. Mix with sugar, flour and dry yeast.

2. Leave warm for 10-15 minutes until a high head of foam forms.

3. Beat two yolks, one egg, 80 g of sugar and salt with a mixer until the grains are completely dissolved. During this time, the egg mass should increase by 2 times.

4. Sift the flour into a separate large bowl, make a well in it and pour in yeast dough.

5. Add warm melted butter, orange juice and zest, beaten eggs with sugar.

Knead the dough by hand - at first it will be sticky, but do not add extra flour, otherwise the muffin will not rise.

6. As soon as you achieve viscosity, transfer the lump to a clean countertop. Continue kneading, occasionally greasing your hands. sunflower oil. The dough should acquire an elastic consistency and stick well from the hands.

7. Roll the mass into a ball, put it in a bowl and grease it with a little oil.

8. Cover with cling film and put in a warm place to approach. Please note that there should be no drafts in the room at this time. After 1.5-2 hours, the mass should double.

9. Put the dough on the table and divide into 2 parts.

10. Roll each portion into a ball again, cover with cling film and leave for another 5-10 minutes.

11. Sprinkle the table with a thin layer of flour and start rolling out the first portion of the dough into a very thin rectangular layer.

12. Lubricate the dough layer with softened butter (half portion) and sprinkle nutmeg.

13. Spread half of the dried cranberries over the entire surface.

14. Gently roll the greased dough into a tight roll. Roll out, grease and fold the second part of the muffin in the same way.

15. With a sharp knife, cut both rolls lengthwise, without cutting about 2 cm from one end.

16. Twisting a strip of roll with a spiral, form a high cake. Lay the dough so that the multi-colored cranberry layers are visible from above.

17. Press the "snail" with your hands from the sides, giving it stability. Place the dough in a baking dish lined with parchment.

18. Cover with foil and leave warm for 1 hour.

19. Place the pastries that have come up to bake in an oven preheated to 200 ° C. After 10 minutes, reduce the heat to 180 ° C, cover the molds with foil and bake for another 20-30 minutes.

Remove from mold only after complete cooling. The Easter treat turns out to be very elegant and self-sufficient, therefore it does not even require decoration. It is enough to sprinkle the top with powdered sugar - and you can surprise your guests 😉

How to bake Italian Panettone cake at home?

This is the most famous Italian pastry after pizza, reminiscent of our Easter cake. They serve it to the Christmas table, but I propose to decorate the Easter table with a delicious orange-almond Panettone. Learn more about cooking in this video from Yulia Vysotskaya.

Easter cake with dry yeast according to the recipe from Anastasia Skripkina

I really like to cook muffins with dry quick-acting yeast. This is a unique product - they fit quickly, are easy to use and almost never fail.

For the dish, take:

• 4 eggs;
• 100 g butter;
• 200 ml of milk;
• 900 g flour;
• 11 g dry yeast;
• 100 g of sugar;
• 2 tsp vanilla sugar;
• a handful of raisins;
• a pinch of salt

Step-by-step instruction:

1. Wash the raisins in advance and soak in warm water.

2. Pour warm milk (37-38 degrees) into a deep bowl.

3. Add 2 tbsp to milk. sugar, dry yeast and 2-3 tbsp. flour. Mix everything with a whisk, cover with a film and leave for 15-20 minutes - this will be dough.

4. Break 2 eggs and 2 yolks into the second bowl. Place the whites from two eggs in the refrigerator - they will be needed to make the glaze.

5. Add sugar and vanilla sugar, a pinch of salt to the eggs and mix well.

6. To this mass, add well-melted butter and mix everything again.

7. Combine the egg mass with the dough.

8. Add the sifted flour in small portions, stirring after each portion.

As soon as the whisk is working hard, start kneading with your hands, collecting the mass from the edges.

9. Put the dough on the table and continue kneading until it stops sticking to your hands. Add flour if necessary, but not too much so as not to "hammer" the dough.

10. Roll the dough into a ball, place in a bowl, cover with clingfilm and leave warm to rise for 2-3 hours.

11. After the allotted time, dust the work surface of the table with flour and lay out the dough.

12. Level the mass into a layer, pour dried raisins on top and mix it into the muffin.

13. Fill the paper forms about halfway with the dough.

14. Cover future Easter cakes with a towel or cling film and let them proof for 40 minutes.

15. Preheat the oven to 190 degrees and bake the products for about 40-50 minutes.

16. While the muffin is baking, prepare the frosting. Place egg whites and icing sugar in a mixing bowl. Beat on high speed for 10 minutes until firm white peaks.

Lubricate the cooled muffin with glaze directly in the form. Decorate with inscriptions, candied fruits or powder as your fantasy tells.

How to cook cottage cheese cake in the oven with raw yeast?

Do you know that Easter baking does not have to be fluffy and airy? If you cook the dough on cottage cheese, you will get a low, but very satisfying and delicious dessert with amazing texture.

For the test you will need:

• 3 eggs;
• 120-180 g of melted butter;
• 250 g of cottage cheese;
• 40 g of yeast;
• 100 ml of milk;
• 180-250 g of sugar;
• 1 incomplete tsp salt;
• vanillin to taste;
• lemon juice and zest to taste;
• 650-700 g flour sifted twice.

Of the additives, candied oranges, dried cranberries or cherries, raisins, dried apricots are suitable. Soak the ingredients in a mixture of cognac and orange juice and leave covered for 5-6 hours. Stir from time to time.

Step by step preparation:

1. Crumble the pressed yeast into a tall bowl and pour over the warm milk. Set aside without stirring.

2. Rub the cottage cheese through a sieve.

3. Add 1 tsp to the yeast mixture. sugar and 3 tablespoons of flour. Stir with a whisk, cover, leave to react for 10-15 minutes.

4. Beat the eggs with the remaining sugar using a mixer. Combine with grated cottage cheese, salt, vanilla, lemon juice and zest, melted butter.

5. Beat with a mixer at medium speed, adding at the end the yeast dough and the flour sifted twice.

6. On the table, knead a dense but elastic dough.

7. Cover the dough ball with a towel and leave warm for 1-1.5 hours. During this time, the mass should increase three times.

8. When the dough has risen, punch it on the table, stir in the dried fruits and divide into parts - according to the number of forms.

9. Pour batter into parchment-lined molds, filling ½ full.

10. Muffin should come up again - it will take up to four hours.

11. Place the dough into the preheated oven. Bake for 10 minutes at t 200 ° C and 20-40 minutes at t 180 ° C.

Ready baked goods remove immediately from the mold and cool, covering them with a thin towel. Decorate as you wish.

Alexandria cake recipe with baked milk

Such pastries can be called classic Easter. Airy, moderately sweet, does not crumble when cut and literally melts in your mouth. Baked milk adds flavor special flavor and amazing porosity.

Products:

For muffin:

• 500 g of baked milk;
• 1250 g wheat flour;
• 0.5 kg of sugar;
• 7 eggs;
• 1 tbsp cognac;
• 15 g dry yeast;
• 250 g butter;
• 250 g raisins;
• 1 tbsp vanilla sugar;
• 1 tbsp orange peel;
• ½ tsp salt;
• vegetable oil for greasing molds.

For glaze:

• 250 g sugar;
• ½ tsp lemon juice;
• ½ tsp vanilla sugar.

Cooking process with photo:

1. Break 5 eggs into a separate container and add 2 yolks. Leave the whites for icing.

2. Add sugar, finely chopped butter to the eggs and mix thoroughly with a mixer.

3. Heat milk in another container and add dry yeast.

4. Combine both mixtures to make a dough.

5. Cover the jar with a lid and leave to rise. The place should be chosen warm, without drafts and noise.

6. After 3 hours, add salt, cognac, orange peel, vanillin and raisins.

7. Pour flour in small portions.

8. On the countertop, knead a dense dough - it should stick well from your hands and the table.

9. For 2 hours, remove the dough in heat, placing it in a deep container and wrapping it with a blanket.

10. Lubricate the Easter cake molds with vegetable oil and spread the dough over them - fill half the height.

11. In the forms, the dough should stand for another 1.5-2 hours.

12. Bake products in a well-heated oven. Temperature - 180 degrees, cooking time - 45-50 minutes.

13. Whisk all the ingredients for the glaze - egg whites, sugar, vanilla and lemon juice. The mass should become thick and lush.

Allow the cakes to cool and brush the tops with egg white frosting.

Today's selection turned out to be very informative and voluminous 🙂 And the cooking process itself cannot be called simple. Friends, share which of the recipes did you bake Easter cakes for Easter, what difficulties did you have to face? I look forward to your comments and likes. Bye Bye!