This year I once again decided to experiment with Easter cakes.
I can say that this recipe is good not only for celebrating the Holy Resurrection of Christ, but also for everyday use. Kulich can be presented to sweet tooth lovers as a cupcake or cottage cheese pie.
So, first you need to mix the dough.
To do this, combine 1/4 cup of warm milk (not hot!), 1 tbsp. heaped spoonful of flour, 1 tsp. sugar, 8g dry yeast (or 25g fresh yeast).
Mix thoroughly and leave in a warm place for 20-30 minutes.
It should increase several times.
While the dough is rising, mix the remaining ingredients.
Beat 2 eggs and 1 yolk with sugar with a mixer at high speed.
The white of 1 egg is useful for the glaze.
Grind the cottage cheese with a fork, add 50 g of melted butter.
Add the eggs beaten with sugar into the cottage cheese. Mix.
Add 1/2 teaspoon of salt.
Place the dough into the mixture and stir.
Add 2 cups of sifted flour and knead into a loose, sticky dough.
If desired, you can add 1 tbsp. a spoonful of cognac.
And also stir in pieces of marmalade into the dough.
Grease the baking pans with butter and fill them halfway with dough. Leave in a warm place for 1.5-2 hours to rise.
Then bake in an oven preheated to 180*C for 40-50 minutes. You have to be careful that the top doesn't burn.
Check readiness with a dry wooden stick.
The finished product can be decorated with traditional protein glaze or, as I did, greased with condensed milk and sprinkled with coconut flakes.
I liked the taste of the cake. The only nuance is the top of the cake, which is not always rounded. And I haven’t figured out what it depends on yet... Mine was flat, which is not very good for a holiday cake.
When cut, the cake is porous, not dry.
Try it!)
Bon appetit!
Cooking time: PT03H20M 3 hours 20 minutes
Easter is approaching. It is customary to prepare for the holiday in advance. Therefore, housewives clean the house, decorate it, paint eggs and bake Easter cakes. Easter cakes are traditional Easter baked goods, which differ not only in shape, but also in recipe. The main components of Easter cakes are flour, sugar, eggs, butter. However, if you add cottage cheese, zest, cognac, raisins or chocolate, you will get an incredibly tasty delicacy that will appeal to both adults and children. Easter cakes, recipes with photos of which you will find in this article, will help you surprise your family.
Easter cake with candied fruits and raisins
A traditional recipe for yeast Easter cake, which is easy to prepare and looks very beautiful. At the same time, it always comes out lush and very tasty.
Ingredients:
- Flour 1 kg.
- Full fat milk 250-300 g.
- Butter 400 g.
- Eggs 4 eggs
- Dry yeast 20 g.
- Granulated sugar and powdered 1.5 cups
- Vanillin 10 g.
- Cognac or brandy 2 tbsp. spoons
- Raisins 100 g.
- Candied fruits 100 g.
- Decorative sweet sprinkles.
Dissolve a glass of sugar in a glass of milk. Add a packet of dry yeast. Stir until they are completely dissolved and leave for half an hour in a warm place.
Sift a kilogram of flour. It is very important to use high quality flour, otherwise the dough may not rise well. Add flour to yeast, stir. Cover with a towel and leave the dough to rise.
Separate the whites from the yolks. Reserve the whites to make the glaze. To do this, they must be placed in the refrigerator to cool. Beat the yolks thoroughly using a mixer or blender, adding another glass of sugar and a bag of vanillin. After this, add two tablespoons of cognac. Melt the butter, add the dough and beaten yolks. Knead the dough.
After the dough has doubled, add raisins and candied fruits to it. Bake for 30 to 50 minutes depending on the size of the pan. All that remains is to make the glaze from powdered sugar, lemon juice and chilled egg whites. You can also decorate with sweet sprinkles. The recipe for Easter cake with raisins and candied fruits will be included in your favorite pastries.
Easter cake with cottage cheese without yeast
Traditionally, Easter cake is prepared with yeast. However, you can prepare an original cottage cheese cake with dried fruits and nuts. To prepare it, you will need a form called a pasochnitsa, or a small vessel with holes in the bottom. In this case, the vessel must have sufficiently dense walls. The recipe for Easter cake without yeast and flour is suitable even for those who try to limit the consumption of flour products.
Ingredients:
- Fat cottage cheese 1 kg.
- Butter 300 g.
- Cream 0.5 l.
- Cognac or brandy 1 glass
- Eggs 4 pcs.
- Raisins to taste
- Dried apricots to taste
- Pistachios to taste
- Powdered sugar 1 cup
The cottage cheese cake, the recipe with a photo of which you will see below, is not baked. After cooking, it must be kept in the refrigerator for 10 to 20 hours to allow excess liquid to drain.
So, first you need to rub the cottage cheese through a sieve and add cream. Next, chop the butter thoroughly and add to the cottage cheese and cream. Soak dried fruits in cognac. Beat eggs with powdered sugar, add curd mass, raisins, dried apricots and pistachios. Place the finished mixture in a container, having previously covered it with gauze. Place the container in the pan and place the press on top. Leave in the refrigerator, and once cooked, remove from the pan and garnish with pistachios.
Easter cake with poppy seed filling
The poppy seed filling makes the baked goods especially delicious. Let's look at how to bake Easter cake in the oven with poppy seed filling.
Ingredients:
- Flour 1 kg.
- Heavy cream 0.5 l.
- Butter or margarine 300 g.
- Granulated sugar 1.5 cups
- Eggs 4 pcs.
- Dry yeast 20 g.
- Poppy filling.
- Candied fruits or raisins.
Heats the cream, add a packet of dry yeast, granulated sugar and a small amount of flour. Mix thoroughly and leave in a warm place for half an hour.
Grind the yolks with sugar and melted butter. Add a little vanilla.
After the dough has risen, add it to the mixture of sugar and butter, and gradually add sifted flour and a little salt into the dough. All that remains is to add candied fruits or raisins. Cover the dough and place in a warm place.
After an hour, grease the molds with butter, fill them halfway with dough, put a little poppy seed filling and a little more dough into each mold. Set to bake for 20-30 minutes at a temperature of 200-220 degrees. All that remains is to cover the cakes with glaze, which is prepared using egg whites and powdered sugar. The result was incredibly beautiful Easter cakes. The most delicious recipes will help you surprise your guests and please your family.
Easter cake with marmalade
Marmalade cake is not only very tasty, but also beautiful. These Easter cake recipes with photos will appeal to children and all those with a sweet tooth.
Ingredients:
- Wheat flour 1 kg.
- Granulated sugar 250 g.
- Dry yeast 20 g.
- Full-fat milk or cream 0.5 l.
- Eggs 5 pcs.
- Butter 300 g.
- Raisin.
- Multi-colored marmalade.
- Lemon.
First, pour boiling water over the raisins and leave it for a few minutes. Dissolve yeast in warm milk, add sugar and mix thoroughly.
Beat eggs with granulated sugar or powder, as well as melted butter. Remove the zest from the lemon. Add a spoonful of vegetable oil, vanillin, zest, dough and the rest of the flour. Drain the raisins and roll them in flour. This way it will be evenly distributed throughout the dough and will not sink to the bottom. Add it to the dough. Finely chop the marmalade and also add it to the dough.
Grease the mold with oil. Pour in the batter until it fills just over half of the pan. Bake for 40 minutes at 200 degrees. Decorate the finished Easter cakes with sweet icing and colored marmalade.
Easter cake recipe with chocolate chips and lemon zest
Chocolate and lemon cake will decorate your holiday table. To prepare it, yeast dough is used, so the baked goods are fluffy and soft.
Ingredients:
- Flour 1 kg
- Dry yeast 20 g.
- Eggs 4 pcs
- Sugar 200 g.
- Dark chocolate 100 g.
- Cognac 1-2 tbsp. spoons
- Candied fruits to taste
- Lemon.
- Cloves, vanilla, cinnamon and other spices to taste.
- Dry wine 1-2 tbsp. spoons
- Butter 300 g.
- Cocoa powder.
Pour the yeast with warm water, mix thoroughly, add flour and leave in a warm place for an hour. The dough has risen a little. Knead it again. Beat eggs with granulated sugar and add to the dough. You should also add a bar of grated chocolate, a little red wine and cognac, the juice of one lemon, candied fruits, cloves and cinnamon. After this, knead the dough thoroughly.
Easter cake with lemon zest and chocolate chips must be prepared in a cake pan or in a pan with fairly thick walls. Grease the mold with oil and place the dough so that it occupies a little more than half of the container. Baking time is 50-90 minutes and depends on the size of the mold. Bake should be at a temperature of 160-180 degrees.
All that remains is to prepare the glaze. To do this, beat the egg whites with powder and cocoa. Brush the finished cake with it and sprinkle with grated chocolate.
Easter cake with cognac and dry yeast
Incredibly soft and tender cake, the preparation of which does not take much time.
Ingredients:
- Wheat flour 1 kg.
- Yeast 20 g.
- Melted butter 300 g.
- Vanilla sugar. 10 g.
- Milk 0.5 l
- Cognac
- Sugar 250 g.
- Eggs 5 pcs.
- Zest.
- Cardamom.
- Raisin.
- Walnuts.
Soak raisins in cognac. Add yeast, granulated sugar and a little flour to warm milk. Leave for 30-40 minutes in a warm place. When this time comes, add more flour, mix and leave for another hour.
Grind the egg yolks with sugar or powdered sugar, add melted butter and a little milk. Mix with the dough and add a little cognac. All that remains is to add cardamom, vanilla and lemon zest to the dough. It is this combination of spices that will give the cake an incredible aroma and taste.
Leave the dough for an hour in a warm place, then knead thoroughly. Add raisins and nuts. It is best to use walnuts, but they should first be toasted in a frying pan without oil.
If you want the cakes to be very soft and fluffy, fill the mold a third full. The less dough you put in, the fluffier they will be. Baking Easter cakes will take from 30 to 50 minutes at a temperature of 180 degrees.
All that remains is to cover the cakes with glaze. To prepare it, beat the powdered sugar with pre-chilled egg whites. Also add some lemon juice.
Only the cooled cake should be covered with glaze.
Easter cake according to grandma's recipes - video
Few recipes? Then see our article: ““.
Pour milk (250 ml) into a saucepan, stir and heat slightly (up to 35°C).
Pour 50 ml of warm milk into a separate bowl, add 1 tablespoon of sugar and stir.
Crumble the yeast into the milk, stir and leave in a warm place for 15-20 minutes. The yeast mixture should foam and rise like a cap.
Bring the remaining milk (200 ml) in the pan to a boil, quickly add the sifted flour (3 tablespoons), continuously stirring the dough with a wooden spoon, and brew the milk with the flour.
Heat the cream (200 ml) in a saucepan and pour it into the brewed milk-flour mixture - stir the mixture until smooth.
Pour the yeast into the milk-cream-flour mixture that has cooled to body temperature and mix well.
Place the resulting dough in a warm place to rise.
Melt the butter and cool to body temperature.
Carefully separate the whites from the yolks.
Grind the yolks with sugar and vanilla sugar.
Beat the egg whites until they form a stiff foam so that they do not spill out when the bowl is tilted (beat the egg whites last when you need to add them to the dough).
Add the yolks, mashed with sugar, into the risen dough, pour in the oil, add salt and mix the dough.
Add the beaten egg whites into the dough and mix gently from top to bottom.
Gradually adding sifted flour to knead into a soft elastic dough.
Advice. It is better not to add all the flour to the dough at one time. First you need to add some flour to the dough, transfer it to the table, and knead, constantly dusting the table and the dough with a small amount of flour. This way, the dough will be well kneaded, will not absorb excess flour, and will not stick to your hands.
Grease the finished, well-kneaded dough with oil, place in a large bowl, cover with a towel or napkin and place in a warm place to rise.
Cut marmalade and marshmallows into cubes.
Wash the dried apricots (if necessary, steam them in boiling water for 10 minutes) and dry them on a towel. Cut dried apricots into cubes or thin strips.
Advice. It is better to steam the dried apricots and cut them the day before - this will save your time.
Add dried apricots, marmalade, marshmallows into the risen dough and stir a little so that the ingredients added to the dough are evenly distributed.
Place the dough back in a warm place, covered with a napkin.
Prepare the molds for baking Easter cakes: place an oiled circle of parchment paper on the bottom of the mold, grease the walls with vegetable oil and sprinkle with flour.
Advice.
If you don’t have a special mold for Easter cakes, you can use tin cans of canned vegetables or fruits for baking (only cans covered with a protective white film are not suitable - such cans are from the Bonduelle company). You can take jars of any size - the size of the jar will determine the size of the finished cake.
Place an oiled circle of parchment paper on the bottom of a tin can, and grease the walls with vegetable oil and sprinkle with flour or breadcrumbs (if you are going to bake in tin cans, then you need to put an oiled circle of parchment paper on the bottom, and also line the walls of the jar with oiled parchment paper 5-10 cm above the edges of the jar and sprinkle with breadcrumbs - just try it on first so that the jars, along with the protruding paper, can be placed in the oven at the desired level).
Place the risen dough into the prepared pans, taking up no more than 1/2-1/3 of the pan.
Let the dough rise in the pans again and brush the top of the cake with egg.
You can (but not necessarily) insert a long wooden stick into the middle of the cake - then the dough will rise, clinging to the stick, and the cake will turn out more even.
Preheat the oven to 170-180°C (baking temperature is selected individually, depending on the characteristics of the oven).
Bake the cakes for 30-60 minutes (possibly longer). Baking time depends on the temperature and size of the cakes.
The oven does not need to be opened for the first 15-20 minutes, otherwise the cakes may fall off.
As soon as the tops of the Easter cakes are well browned (this will happen in 15-20 minutes), very carefully open the oven and cover the tops of the Easter cakes with circles of foil so that the foil completely covers the tops.
Carefully close the oven again and continue baking the cakes until done.
Readiness is checked with a wooden stick. If the stick comes out of the Easter cake without traces of dough, it is ready.
Useful tips for baking Easter cakes.
To prevent the top of the cake from burning, after it has browned, you need to cover it with a circle of foil.
The readiness of the Easter cake is checked by inserting a thin wooden stick into it: if the inserted stick is dry, then the Easter cake is ready, and if there is dough on it, the Easter cake is raw.
Carefully remove the finished cakes from the pan (be careful not to break them) and cool on a wire rack, covered with a clean cotton towel.
After cooling, the cakes can be covered
Every year I bake Easter cakes according to one recipe, found on one of the culinary sites quite a long time ago. This year it was decided to add variety and prepare Easter cakes using a completely new recipe. The first recipe that interested me the most was Easter cake with choux pastry. The original recipe is quite complicated, I simplified it a little. But despite this, the cakes turned out very tasty.
To prepare Easter cake with choux pastry we will need:
- 250 ml milk,
- 200 ml cream (I used cream with 20% fat content),
- 14 grams of dry or 40 grams of live yeast,
- 250 grams of sugar,
- 15-20 grams of vanilla sugar,
- 150 grams of butter (can be replaced with margarine),
- 50 grams of vegetable oil (Easter cakes with added vegetable oil do not go stale longer),
- 5 eggs
- 1 teaspoon salt,
- 900 grams of flour (you may need a little more or less flour),
- 100 grams of dried apricots (I put 150 grams),
- 50 grams of marmalade (I took 80 grams),
- 50 grams of marshmallows (I have 80 grams of creme brulee flavored marshmallows),
marshmallows and marmalade can be replaced with nuts or dried fruits,
for lemon glaze
- 2-3 tablespoons lemon juice,
- 200 grams of powdered sugar.
Recipe for making Easter cake with choux pastry.
Mix 50 ml of milk, yeast and 1 tablespoon of sugar in a small cup. Leave in a warm place until the yeast foams.
Pour the remaining milk (200 ml), cream into the pan and add about 50 grams of flour (the consistency of the mixture should be approximately like pancake dough), mix everything well and put on fire. Bring the mixture to a boil, constantly stirring and rubbing with a spatula. When brewing the dough, lumps will certainly form; our goal is to keep them small and not many of them.
After the brewed flour and milk have cooled to body temperature, add diluted yeast, mix everything well and put the dough in a warm place to rise.
Melt the butter (margarine) and cool. I melt the butter on low power in the microwave.
Add eggs, sugar, vanilla sugar, salt and butter to the suitable dough. Mix until smooth.
Gradually adding sifted flour, knead the dough (it is better to start adding flour with 700 grams). To prevent the dough from sticking too much to your hands, constantly lubricate your hands with vegetable oil, thereby mixing it into the dough.
The dough for Easter cakes must be kneaded for a very long time, do not rush to add flour, if the dough sticks to your hands, just knead it longer.
Grease the finished dough with vegetable oil, place in a large cup, cover with a towel and place in a warm place to rise (the dough should increase at least 2 times).
Wash the dried apricots, dry them and cut them into cubes. We also cut marshmallows and marmalade into cubes.
Let's prepare the baking dishes. It is most convenient to use special disposable paper forms. If there are none, then the Easter cake molds need to be well greased inside, sprinkle with flour and put baking paper on one.
Mix dried apricots, marshmallows and marmalade into the risen dough and distribute the dough among the molds. The forms need to be filled approximately ½ full. Let the dough rise again in the molds.
Bake the cakes in an oven preheated to 160 degrees for 40-70 minutes (baking time depends on the size of the cakes). If the top of the cake is already browned, but inside it is still raw (readiness is checked with a wooden stick), then cover the top of the cake with foil.
We carefully remove the finished Easter cakes from the molds (there is no need to remove Easter cakes from paper forms) and let them cool.
Let's prepare the lemon glaze.
Squeeze 2 tablespoons of lemon juice into a bowl, add powdered sugar and rub well. The mass should become shiny and viscous; if necessary, add a little more lemon juice, literally 0.5 tablespoons at a time.
Apply icing to the cakes and decorate with decorative sprinkles.
Bon appetit.
You can always buy Easter cake in the store. However, homemade cake made from the freshest ingredients to suit your taste is more delicious. The whole family will love this homemade Easter meal. A multicooker will help you cope with such a difficult task as baking Easter cake. And you can prepare this delicious pastry not only for Easter, but at any other time.
To decorate the Easter cake, you can use whatever you like. This can be icing and additional decorative elements: colored dragees, chocolate chips, nuts. In this case, the cake is decorated with powdered sugar and marmalade. You can optionally add candied fruits, marmalade, nuts, raisins and other favorite ingredients to the dough. In this recipe, raisins and pieces of marmalade are added to the dough. The marmalade will dissolve, but will leave a pleasant fruity taste in the finished cake.
To prepare a delicious Easter cake in a slow cooker, we will need:
flour – 600 g;
milk – 250 ml;
eggs – 12 pcs. quail or 4 pcs. chicken (the recipe uses quail);
butter – 100 g for preparing the dough and 10 g for greasing the bowl;
cane or white sugar – 150 g (cane is used in the recipe);
salt - half a teaspoon. l.;
instant yeast - 3.5 teaspoons. l.;
vanillin - on the tip of a knife;
marmalade – 30-40 g;
raisins – 30 g;
powdered sugar for decoration - to taste.
How to cook Easter cake in a slow cooker:
1. Prepare marmalade for the Easter cake itself and for decorating it. Cut the gummies into small pieces.
2. Pour flour into a deep container, then add yeast to it. This recipe uses instant dry yeast. Mix flour and yeast.
3. Break the eggs and separate the whites from the yolks. Place the yolks in another container (in which it will be convenient to knead the dough), add sugar to them.
4. Beat the yolks thoroughly with sugar. It is better to beat with a mixer.
5. Warm the milk a little. Add warm milk, butter, salt and vanillin to the mixture of yolks and sugar.
6. Beat all ingredients with a mixer.
7. Gradually add flour and yeast to the mixture, stirring the dough all the time. Also add raisins and half of the chopped marmalade to the dough (reserve the other part of the marmalade for decoration, if necessary).
8. Continue kneading the dough. At this stage, you already need to mix the dough by hand, as it becomes tighter. The dough should stop sticking to the dishes; it should not be liquid, but, on the contrary, very thick. If this consistency is not achieved, you need to add more flour (but not more than 80-100 g). Cover the finished dough and place in a warm place. It takes 2 hours for the dough to rise.
9. After 2 hours, remove the dough from a warm place. Prepare the multicooker bowl - generously grease the bottom of the bowl with butter.
10. Place the dough in the bowl of the kitchen appliance, place the bowl in the multicooker and close the lid. Then turn on the automatic keep warm program. After 10 minutes, turn off the heat supply and leave the dough in the multicooker for another 30-40 minutes.
11. After the specified time, check the dough - it should increase by about 2 times. After this, bake the cake (with the lid closed) using the “Baking” program for 1 hour 20 minutes.
12. After the multicooker beeps, open the lid and let the cake cool slightly.
13. Carefully place the cake on a large plate.
14. You can start decorating the Easter cake. In this recipe, the cake is simply sprinkled with powdered sugar.
15. Place chopped marmalade on top of the powdered sugar. You can also decorate the cake with icing. To prepare it, you need to mix powdered sugar, egg whites and lemon juice in approximately the following proportion: for 1 whole glass. powder take 1 teaspoon. l. lemon juice and 4-5 quail egg whites. The already separated egg whites remain during the preparation of the cake.
16. Easter cake in the slow cooker is ready! You can serve the cake to the table. Bon appetit!
Alternative video recipe for Easter cake in a slow cooker:
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