The most delicious Easter cake on cream. Kulich on sour cream - the best recipes for delicious holiday baking

Easter cake for the feast of the Holy Resurrection of Christ is a symbol of the prosperity of your home. By whether the hostess succeeded in the Easter cake, they judge what the year will be, lucky or not. We offer a recipe for a rich cake with cream and yolks, it is not very difficult to cook it. It is advisable to use real homemade yolks, and white icing can be prepared from proteins by whipping it with powdered sugar.

Easter cake on cream and yolks turns out bright as the sun and very tasty, rich and satisfying. A lush and ruddy Easter cake on the table represents the prosperity and well-being of your home.

Ingredients

• Cream - 130 ml;
• Warm water - 50 ml;
• Active yeast (dry) - 1.5 tsp;
• Wheat flour - 2.5 tbsp.;
• Sugar 0.5 tbsp.;
• Vanilla sugar optional
• Chicken yolks - 3 pcs.;
• Sour cream - 2 tbsp. l.;
• Butter - 50 ml;
• Vegetable oil - 2 tbsp. l.;
• A pinch of salt;
• pinch of cinnamon or nutmeg;
• Lemon and orange zest, optional
• Vanilla sugar - 1 tbsp;
• Dried fruits and nuts - 0.5 tbsp.

1 glass = 250 ml.

Cooking

The first step is to activate the yeast. To do this, you need to combine a few tablespoons of warm water (50 ml) with dry yeast in a bowl. Then stir the liquid with a whisk and add a little more cream (50 ml) and a teaspoon of sugar. Leave the resulting dough for 7-10 minutes.

Meanwhile, send the egg yolks with sugar and a pinch of salt to a clean container. Put the egg whites in the refrigerator, you will still need them for making the glaze. Beat the egg yolks with a mixer until light in color.

Add a few tablespoons of sour cream to the dough.

Warm the remaining cream slightly and pour into the egg mass.

Send the yeast dough to the dough, mixing everything with a spatula.

Sift wheat flour through a sieve. Add half of its norm to the dough.

At the next stage, add melted butter, cinnamon, nutmeg and vanilla sugar to the dough. You can use any other spicy spices for the dough (ground ginger, cardamom, turmeric). Lemon or orange zest will add additional flavor to the dough.

Next, add the remaining flour and knead the dough with a silicone spatula or with a food processor for 10 minutes. So that after baking the cake does not quickly become stale and remains tasty, you can add a few tablespoons of vegetable oil to the dough. It is important not to add excess flour, the dough should not turn out cool. Cover the container with rich dough with a lid or film and put it away for 1.5-2 hours in a warm place.

Assorted dried fruits and nuts chop with a knife.

In order to better remove unnecessary air from the dough during proofing, you can stick several plastic tubes into it. Also, this method will not allow the dough to escape when rising.

Stir dry fruits into the risen dough. Then, with oiled hands, pinch off a little and send into prepared forms. Do not fill more than half, the cake will increase in volume during baking. Cover the forms with a towel and leave for 30-40 minutes so that the dough settles and rises. Then send to the oven, heated to a temperature of 190 degrees, for 20-30 minutes. The cooking time of the cake in the oven will depend on the height of the molds. After 20 minutes of baking, check the dough with a wooden skewer for readiness.

You can take lush cakes out of the oven. After five minutes, remove them from the molds and leave on the wire rack to cool completely, laying on their side. For decoration, it is necessary to immerse their tops in protein glaze and sprinkle with colored sprinkles.

Easter cake with cream is ready.

This is what it looks like cutaway.

A very tasty treat that you can cook for Easter in your kitchen is Easter cake with cream. This is perfect for Easter baking. By adhering to the recipe and the basic rules of cooking, you can please your family members and loved ones at the festive table.

For holiday baking, be sure to take fresh cream with a fat content of 20% to 33%. A quality product has a white uniform color with a slight creamy tint. But if in a glass you see small white flakes of protein or cream is completely stratified, this is a clear sign that the product is spoiled.

Since the cooking process is quite lengthy, the ingredients must be prepared in advance, so experts advise pulling the cream out of the refrigerator in the evening. If you are still afraid that they will disappear at room temperature, then you need to warm them up a little before cooking. But do not boil much and in no case, as the yeast will die in hot cream, and your cake simply will not rise. Many people use store cream for baking, but experienced housewives recommend taking those sold on the market. It is they who will make your pastries soft, fluffy and tender, with a pronounced creamy taste.

holiday baking recipe

Such a product is somewhere in the middle between bread and a roll. Therefore, it is important not to overstep the bounds so that it turns out tender, lush, rich and at the same time satisfying. The recipe for Easter cake with cream and yolks is very simple, but it requires compliance with all the rules of preparation. The dough will take a long time to rise, as a lot of yolks are used for baking. Therefore, it must be kneaded well in a food processor or you will have to work hard kneading it with your hands.

For cooking we need:

• 50 g yeast (fresh);
• 750 ml of heavy cream;
• 12 fresh yolks;
• 400 g butter;
• 300 g of sugar;
• 1.2 kg flour;
• 50 ml of vodka;
• 50 g lemon zest;
• 100 g raisins;
• 100 g almonds;
• a pinch of saffron;
• 1 nutmeg;
• mold oil.

Proteins are not recommended. Although they will make the cake more porous, the finished product will become quite hard and quickly harden. To knead the dough, you can take a food processor, and if it is not, you will have to knead by hand.

Cooking dough

After kneading the sponge dough, cut it with a knife and put it in a bowl, which we place in a saucepan with warm water for 1 hour.

Pour saffron with vodka and leave for half an hour. Wash and dry the raisins with a paper towel. Cut candied fruits and almonds into small pieces. Grate the nutmeg.

Beat the yolks with sugar until white, and then add pre-melted butter and continue to beat. When the dough has risen, put the yolk mixture, prepared saffron along with the infusion, the remaining warm cream, as well as raisins, candied fruits and almonds.

Mix everything well for 15 minutes. Put the dough in a bowl and cover it with a towel. We put for 2 hours in a warm place.

After the dough has risen, knead it well again and lay it out in silicone molds, which must be greased with butter in advance. If the molds are metal, it is better to use parchment paper moistened with butter. The dough in the forms should stand for another 1 hour in a warm place.

And then it can be put in the oven, heated to 180 degrees. Cooking time will depend on the size of the cake itself. Therefore, stick a wooden stick into the dough, which will allow you to check the readiness of the product. The cooled cake can be greased with pre-prepared whipped proteins with sugar and garnished with candied fruits or special store-bought powder.

The butter-free recipe uses milk or water. Temperature is key in this case. Like cream, milk should be warm. Despite the many recipes, the technology for preparing a festive product is the same.

Basic cooking rules

In order for the cake to turn out excellent, an important point is not only the correct preparation of the dough, but also its baking. You can spoil it at any stage. Therefore, you should follow a few basic rules for preparing Easter cakes.

1. All products must be fresh and of high quality.
2. The dough should rise 3 times. First, the dough rises when you mix the yeast with flour and cream. Then - the dough after adding the rest of the ingredients, and the last time it rises already in the molds.
3. The dough for Easter cakes does not like drafts. It should be suitable in a warm place with an air temperature of 30-45 degrees.
4. The consistency of the dough is also important. It will be dense, but not too thick. To check, you can cut it with a knife. If it does not stick to it, then you did everything right.
5. To make the Easter cakes lush, fill the molds with dough 1/3, as it will rise to the desired size during baking.
6. Bake the product in a humidified oven. To do this, put a container of water in it.
7. To determine the readiness of baking, before sending it to the oven, stick a wooden stick into the dough. After a while, you can pull it out and see: if the dough does not stick to the stick, then the cake is ready.
8. The baking time will depend on the weight of the product. So for Easter cake less than 1 kg it takes half an hour, weighing 1 kg - 45 minutes, weighing 1.5 kg - 60 minutes, weighing 2 kg - 1.5 hours.
9. Easter cake should be removed from the mold only after it has cooled down a bit.
10. After taking out the pastry from the mold, the cake must be wrapped with a towel so that the product gets stronger and does not fall off.

For taste and aromatic smell, raisins, lemon peel, vanilla, cinnamon, almonds, candied fruit, cardamom, saffron or other additives are added to the dough. They can be replaced, but you can’t put anything in the dough. In order to cook tender and lush Easter cakes, you need to have experience and great skill. They may not turn out the first time, so you really need to follow all the baking rules.

During the preparation of the Easter product, it is important to be in a good mood. After all, mood plays a big role in obtaining high-quality baked goods. And what could be better than a holiday cake prepared with your own hands. Its aroma will gather all family members at the table, and its excellent taste will allow you to celebrate such a great day as Easter with pleasure.

Description

Cake on cream very often found under the name tender, royal, princely, boyar because of the presence of natural cream in it, which gives any dessert a more delicate and silky texture. In addition, cream is not considered the cheapest product, so the names often characterize good-quality pastries with high-quality ingredients.

Creamy Easter Vanilla Cake is actually as easy to make at home as any other Easter cake. A delicious product made from rich yeast dough turns out to be high, soft, porous and unusually beautiful. The invariable attribute of Easter will be the pride of any hostess and the decoration of the festive feast.

To make the royal wet cake with dried fruits or candied fruit perfect, you need to choose the highest quality ingredients for the recipe. You should purchase premium wheat flour, only natural butter, with a fat content of at least 82%, liquid cream should also be quite fat, starting from 30 percent, and, of course, eggs, preferably homemade and the freshest.

A simple recipe for Easter baking involves preparing and maturing the dough, but even with the use of fast-acting yeast, the baking turns out to be incredibly tasty and no worse than pressed or wet yeast, as they are also called.

The number of ingredients indicated for making Easter cakes at home can be doubled, since the proportions are marked for approximately three small or two medium-sized apiaries.

For more information on how to bake such wonderful royal cakes with your own hands, see the step-by-step photo recipe below.

Ingredients

• 
  (6 st.)
• 
  (1 st.)
• 
  (1 sachet)
• 
  (82%, 200 g)
• 
  (1.5 st.)
• 
  (1/2 tsp)
• 
  (6 pcs)
• 
  (50 g)
• 
  (50 g)
• 
  (50 g)
• 
  (1 st.)
• 
  (1 tablespoon)
• 
  (taste)

Cooking steps

To cook cake with cream, you need to lay out and prepare all the products. Less heavy cream will require slightly more flour. Eggs according to the recipe are medium in size, a larger volume requires the addition of an additional portion of flour. All ingredients must be at room temperature when cooking.



The first step is to prepare the dough. To prepare the sourdough, you need to slightly warm the cream if it has not warmed up to the temperature in the room. Pour into liquid cream 1 incomplete tsp. fine salt, 1 package instant yeast and 1 tbsp. l. granulated sugar.



In the creamy yeast mass, add 1 tbsp. quality flour sifted several times. The resulting mixture should be thoroughly mixed until all lumps disappear. The sponge dough should turn out to be similar in thickness to fat sour cream. Cover the container with dough with a film, lid or cloth and move it to a warm, draft-free place for infusion.



While the dough is breaking up, you can start preparing the rest of the products. Roast the peeled walnuts in a frying pan without adding any oil. After the nuts have cooled, they must be finely chopped with a knife.



Raisins should be carefully examined for excess particles, then soaked in hot water for a couple of minutes. After a while, rinse the raisins thoroughly in running water and place on a paper towel in order to remove unnecessary moisture..



Pieces of candied fruits need to be sorted out and the smallest ones selected. In addition to candied fruits, chopped marmalade, dried apricots, prunes or various varieties of nuts are also put in Easter cakes.



After the dough has increased in volume, it is necessary to start introducing the remaining ingredients. In order to determine the readiness of the dough, you can compare the first photo with the data, you can also check the base by picking the top layer with a spoon. At the bottom you will see the dough, completely riddled with bubbles. Another indicator of readiness is already slightly sagging dough, such a workpiece is considered the most suitable for kneading high-quality dough.



Break the eggs and pour into a separate container, pouring the protein from one egg into a saucer or cup. This protein must be immediately removed in a cold place, as it will be needed for the preparation of protein glaze. Pour 1 tbsp into the eggs. granulated sugar and beat with a whisk or mixer.



After that, pour the approached dough, pre-melted and cooled butter, candied fruits, nuts and raisins into the egg-sugar mixture. Mix the dough thoroughly until the additives are evenly distributed. You can also add cinnamon, lemon or orange zest and vanillin if desired..



In small portions, mix into the batter 5 tbsp. sifted flour. The resulting fairly dense dough can be laid out on the desktop and kneaded thoroughly with your own hands, and then returned to the container.



The prepared dough must be covered and transferred to a warm, draft-free place. Keep the base until it rises. Once the dough has risen, punch down and set aside to rise again.



When the base has come up enough, it's time to grease the cake pans with butter. In these molds, it is necessary to lay such a portion of the dough, which will not exceed 1/3 or half the height of the mold. It is advisable to use containers that are not very large so that the yeast muffin bakes as quickly and better as possible. The prepared molded base must be left warm for a while so that the mass rises a little more and straightens out.



Place the prepared Easter cakes in an oven preheated to 170 degrees for about 40-60 minutes or until a dark crust forms on the surface of the dough. Readiness of baking can be checked with a long skewer. If the top of the product starts to burn earlier, then it should be covered with wet parchment. Ready-made pastries need to be removed from the oven, let stand, and then pulled out of the molds.



To prepare the glaze, you need to get the protein from the refrigerator, add a pinch of fine salt, powdered sugar and beat until a thick white foam forms. At the end of whipping, pour 1 tbsp into the protein glaze. l. lemon juice. To obtain a liquid mass, simply grind the protein with powder. If you need a strong foam for decoration, then first you need to beat the egg whites, and then pour in the powdered sugar in small portions. Spread white fondant on the tops of the cooled products and immediately sprinkle with confectionery powders.



Bon appetit!

Every year in the spring, Orthodox Christians look forward to the greatest holiday of Easter - the Bright Resurrection of Christ. On this day, you involuntarily feel how the world is filled with light and warmth, life conquers death, and good triumphs over evil. There is no greater and more significant holiday, and therefore we are preparing for it in advance, for a long time and in detail.
Every hostess tries to have all the best and most delicious on the table in her house on this day. And, of course, special attention is paid to the symbols of the holiday - painted eggs and Easter cakes.
We suggest you cook the royal cake on cream and yolks. Why royal? Yes, because in view of the rich composition of the products, the treat was truly worthy of the great kings. To get a real rich Easter cake, you have to look at the market. Airy pastries are prepared on homemade products - thick and fatty country cream, homemade eggs with orange yolks.
The dough turns out simply gorgeous, and pastries are tastier than any cakes. The undoubted advantage of the technology is the absence of prolonged kneading. The recipe includes vanilla and raisin additives, they will give the baking a special aroma and taste. An original touch - multi-colored icing, pink and blue tops of Easter cakes create a special "vintage" flavor.

TIME: 4 hours

Average

Servings: 6-8

Dough Ingredients:

• white wheat flour - 5 tbsp.,
• homemade cream - 450 ml,
• butter - 200 g,
• sugar - 250 g,
• egg yolks - 8 pcs.,
• raisins - 130 g,
• live yeast - 90 g,
• vanilla sugar - 2 packets.
• Glaze Ingredients:
• egg whites - 2 pcs.,
• sugar - 120 g,
• gel food coloring - 2 drops.

Cooking

Heat the cream in a water bath, they should become liquid (but in no case boil).


Finely chop fresh yeast and put in warm cream. Pour two cups of sifted flour here.


Knead the dough for a rich dough, cover with a towel, leave in a warm room for 20 minutes. The finished dough will not be liquid, it is quite thick, porous and loose.


For the dough, prepare a large saucepan, pour 3 cups of sifted flour into it.


In eggs, separate the whites from the yolks. Put the whites in the fridge for now. Combine the yolks with sugar and beat until a stable foam appears (also make sure that the sugar crystals are completely dissolved).

Kulich on cream can become not only Easter pastries, according to its recipe, you can cook a rich sweet bun or cupcake for tea. Cream, butter and chicken yolks go into the sweet dough for Easter cake. Such delicious and sweet Easter cakes will be loved not only by children, but also by adults!

Easter cake with cream

Ingredients:

• 300 ml cream 35% fat;
• butter - 1 pack in 200 g;
• 1 cup full fat cow's milk (at least 3.2%);
• fresh yeast - 40 g;
• sugar - half a kilogram;
• one whole egg and separately 8 egg yolks;
• salt - a pinch,
• vanilla to taste and optional;
• wheat flour is taken from the calculation of how much dough will take.

Cooking process:

The preparation of a creamy cake begins with a dough, which will raise the entire muffin.

Mix hot milk and hot cream well. To them, stirring constantly, slowly add two handfuls of flour. Leave the mixture for a while to cool down. Then we introduce an egg and yeast into it, which should be diluted in advance in a small amount of warm milk. Thoroughly knead the liquid dough. Then we put the dough for Easter cakes in a warm place so that it rises.

Grind sugar with eight yolks until white. We combine them with the dough that has already come up, warm melted butter, pour the sifted flour here in parts to make a dough of medium consistency - between thick and liquid. We send the muffin again to a warm place for literally two hours.

After, having kneaded the creamy yeast dough well, we lay it out according to previously prepared forms for Easter cakes by 2/3 of the volume. It is better to take forms from tin, inside it is necessary to cover them with parchment and lightly coat with vegetable oil. Waiting for the dough to rise. It should be warm for the room where the dough is being prepared and the Easter cakes are standing. In a cold place, the dough rises more slowly.

Carefully place our, not yet baked, Easter cakes in a well-heated oven. Bake Easter cakes at medium temperature (170-180 degrees Celsius). Try not to look into the oven for as long as possible to prevent the dough from sinking, at least in the first 30 minutes. Next, check the readiness with a wooden toothpick. If the stick is dry and there are no lumps of dough on it, the cake is ready!

If desired, you can decorate with creamy, multi-colored candied fruit cubes, bright powder or chocolate fondant, like rum women.

We hope this recipe for Easter cake with cream will take root in your family.

Happy Easter Sunday! Christ is Risen!