How long to bake Easter in an electric oven. Oven temperature

Easter cake- one of the main treats on Easter day. It's impossible to imagine without him festive table. Since ancient times, it was considered a good sign if the Easter cake turned out great. This foreshadowed happiness and prosperity in the house. The craftswomen spared no time, no effort, no food to prepare the Easter cake. On this day, it is still customary to receive dear guests, treating them with generous dishes.

Cooking Easter cake carries many secrets. Our great-grandmothers, for example, started cooking on Thursday. In the evening of this day the dough was kneaded. It was left to brew all night and only the next morning did the housewives start baking.

The women spent the entire next day at the stove. On the pre-holiday Saturday, Easter cakes were carried to church for consecration. On Easter, the treat remained soft and fresh, thanks to several canons of preparation. We will look at them in this article.

A simple recipe for Easter cake in the oven

This cake always turns out fluffy, crumbly, with an appetizing yellow crumb. Despite the excellent result, it is not difficult to prepare. Try it!

Ingredients for the dough:

Flour - 1kg;
Warm milk - 2 glasses;
Dry yeast - 1 sachet;
Sugar - 1 glass;
Homemade eggs - 5 pieces;
Butter— 150g;
Vanillin - 1 sachet;
Raisins - 150g.

Ingredients for glaze:

Half a glass of sugar;
1 tsp lemon juice;
2 egg whites.

Preparation:

One of the secrets to a successful Easter cake is the temperature of the ingredients. All of them should be at least room temperature. Therefore, it is better to remove them from the refrigerator 3-4 hours before cooking.

1. Dissolve a packet of yeast in milk. There we also send 2.5 cups of sifted flour and 2 tbsp of sugar. Cover with a lid and leave in a warm place for half an hour.

2. Grind the yolks with sugar, add vanillin. Beat the egg whites (don't forget to leave 2 for the glaze) with a little salt.

The yellow color of the Easter cake depends on the quality of the eggs. It is the yolks that determine the color of the bread. Therefore, for cooking it is better to take homemade eggs with a bright orange yolk.

3. Once the dough has settled, add the whites, yolks and softened butter (can be replaced with margarine). Mix thoroughly. Next, gradually add the remaining flour, stirring constantly.

This way you will succeed soft dough. You need to knead it long and diligently. This way the cake will be fluffy and crumbly. Let the dough rest covered for about an hour.

4. Without wasting time while the dough is rising, soak the raisins in warm water after washing it first. Soaking will take about half an hour. After this, place the raisins on a towel to remove excess moisture.

5. Place the dough on the table, adding flour to prevent it from sticking. Add raisins to it in small portions, stirring constantly. When all the raisins are evenly mixed into the dough, leave it alone for 40 minutes, covered with a wet towel.

6. Lay out the cake pans parchment paper(if you do not have special molds for baking Easter cakes, you can use any fireproof container that is visually suitable).

7. Preheat the oven to 220 degrees. While it is heating up, pour the dough into the molds to fill one third of the entire volume of the dish.

8. It will rise in the process to the missing two parts. Cover them with a towel and let sit for 15 minutes.

9. Bake the cakes until golden brown crust. Cooking time depends on the size of the product and the power of the oven. Therefore, it is better to rely on your eye.

As soon as the cake has risen and browned, you can safely remove it from the oven.

10. Grease the top with glaze (whites whipped into a strong foam with sugar and lemon juice).

Place the finished treat sideways on soft towels, constantly turning it over so that fresh bread didn't crumple.

Cottage cheese cake for Easter 2019 - the most delicious recipe

Abundance of ingredients Easter table justified, among other things, by the fact that this holiday is the first day after Lent. As you know, during this period believers are forbidden to eat all products of animal origin.

Therefore, Easter is a real holiday of the belly for those who fast. Another winning option for making Easter cake is curd dough.

Required ingredients:

Margarine - 50g;
Fat cottage cheese - 250g;
Flour - 2 cups;
Eggs - 3 pcs;
Yeast - 1 sachet;
Milk - half a glass;
Vanillin - 1 sachet;
Sugar - half a glass;
Salt - 1 tsp;
Raisins - half a glass;
Candied fruits - 1 glass.

Preparation:

1. To make the dough, you need to heat the milk, add a teaspoon of sugar, a pinch of salt, a packet of yeast, a tablespoon of flour and mix thoroughly. Place the dishes in a warm place for half an hour. The readiness of the dough for further action is determined by the presence of friendly bubbles on the surface.

2. Break the eggs into a mixer bowl (or deep bowl). Don't forget to leave one white for making the glaze.

3. Add sugar and beat thoroughly for about 5 minutes until fluffy foam. Add salt, vanillin and grated cottage cheese to the foam. Mix well.

4. Pour the dough into the resulting mass. After thoroughly mixing, add flour and add candied fruits and raisins.

5. Divide the dough into baking dishes, filling half the volume of the container. Cover with a towel and leave to rise for 1.5 hours. Once the dough has risen almost to the top, you can bake.

6. The oven temperature should be medium. Easter cakes should be baked until golden brown.

Its readiness can be determined by placing a toothpick in it. If it comes out dry, the cake is ready! Brush the tops of the cake with glaze and sprinkle with colored crumbs (to taste). For the glaze, beat the egg whites and sugar until fluffy.

Video on how to make Easter cakes - recipe from Yulia Vysotskaya

And now I would like to show you a video on how to prepare delicious Easter cakes, as the famous blogger Yulia Vysotskaya cooks. Enjoy watching!

How to cook Easter cakes in a slow cooker?

The multicooker has long been best friend many housewives. It makes women's daily work easier. New models provide options such as “Baking”. If your model supports this function, then you can cook Easter cake in a slow cooker.

To do this, you can use your favorite dough recipe, or use ours.

Ingredients:

Milk - 2 cups;
Sugar - 130g;
Eggs - 4 pcs;
Flour - 500-600g;
Yeast - 1 sachet;
Butter - 100g;
Salt - a pinch;
Lemon - 1 piece;
Raisins 100g.

Preparation:

1. B warm milk add a pinch of salt, 1 tbsp sugar, yeast and a glass of flour.

2. Mix everything until combined and leave in a warm place for half an hour.

You can place it in an oven preheated to a low temperature and turned off.

3. Separate the yolks from the whites. Beat the first with sugar, and the second with salt. Add them to the brewed dough. To stir thoroughly.

4. Softened butter and sifted flour are also sent here. Determine the amount of flour by eye. The dough should be sticky, of medium consistency - not thick, but not runny either. We remove the mixture under a wet towel for an hour.

5. Meanwhile, soak the raisins for 20 minutes and then dry on a dry towel. Grate the lemon zest on a fine grater. Add raisins and zest to the batter, distributing them evenly throughout the mixture.

6. Grease the bottom and walls of the multicooker bowl with butter. Move the dough there and let it rest for about 15 minutes, covering it with film.

7. Then turn on the heating mode for 10 minutes. After that, change it to "Baking". Cooking time: 1 hour 30 minutes.

8. Brush the top with glaze and decorate to taste.

Easter cake recipe for Easter 2019 with cottage cheese in a bread machine

If you have such a miracle of technology as a bread machine, then preparing Easter cake will not be difficult. All the ingredients are placed in the bowl, the desired mode is set, and the unit itself will give you the finished cake. All you have to do is decorate it and serve it to the table.

It should be remembered that the proportions of products cannot be changed. Everything must correspond to the recipe data, otherwise the cake may not live up to expectations.

Ingredients:

Milk -110g;
2 eggs;
50g. softened butter;
130g fat cottage cheese(at least 18%);
100g sugar;
Half a teaspoon of salt;
Half a kilo of flour;
A packet of dry yeast.

Preparation:

1. Place the above products in a bread maker (break eggs, grate cottage cheese, sift flour).

The ingredients should be warm, room temperature or more.

2. Set the device to normal mode, medium size. When the bread machine finishes its work, take out the cake and brush it with glaze (whipped with sugar egg white). It is not recommended to cut the product until it has completely cooled!

Easter cake is a symbol of the hospitality and skill of every housewife on this great holiday. Its preparation requires skill, time and patience. Using the recipes and tips that we discussed in this article, you will certainly achieve perfect Easter cakes. Try it! Share your results in the comments!

Easter cake dough is quite capricious; it does not like rough handling, haste and fuss. You need to not only follow the recipe, but also approach this process in a good mood.

Our grandmothers believed that when Easter cakes were being baked in the house, one should not make noise, talk loudly, and certainly not swear. Extremely positive attitude and bright thoughts. I don’t know how it works for others, but these rules work for me :)

Dough

The dough for Easter cakes should be prepared exclusively in a warm place without the slightest draft, because... it does not like cold and sudden temperature changes. You need to take care of the temperature in the kitchen in advance, close the windows in advance if the room has been ventilated. The ideal temperature for kneading dough is about 25 degrees, and for rising the dough you need about 30-35 degrees. The heat should be distributed evenly.

Preparing Ingredients

How tasty the cakes will be directly depends on what products you use. like this holiday baking we cook once a year, so don't skimp on quality butter, flour and other ingredients. By the way, all products should also be at room temperature, so take them out of the refrigerator in advance.

It often happens that the process is already underway, but I forgot something, something still needs to be measured, grated zest, etc. To avoid creating chaos, prepare all the ingredients according to the list in advance and put it on the table. This way you can be sure that you won’t forget anything.

Flour need to be dried in advance, and before adding to the dough be sure to sift, better twice.

Yeast for kneading it is better to use “live” ones, they speed up the fermentation process. If you prefer dry yeast, then it is best to choose active yeast.

Oil For the dough, you need to melt it in advance and let it brew, thanks to this the cakes will be more tender.

Whites from yolks you need to separate them very carefully so that they subsequently beat well.

Kneading

To ensure the dough rises well, You shouldn’t add all the ingredients at once; it’s better to add them in several steps. This also applies to additives (raisins, nuts, candied fruits) - it is better to add them before putting the dough into molds.

It should be taken into account that raisins and candied fruits must be dry, so they need to be blotted with a napkin and, if necessary, lightly sprinkled with flour. It is better to grind spicy additives for Easter cake in a coffee grinder and sift through a sieve.

Success Happy Easter cakes also depends on how much the dough will be kneaded well. It should be dense, smooth, and in no case loose, like usual butter dough, otherwise the Easter cakes will “float”.

The cake dough should come away from your hands, so the kneading process is not fast. But you shouldn’t overdo it, otherwise the dough will turn out tight, and the cakes made from such dough will be heavy and lumpy. Such cakes quickly become stale and dry out. Naturally, we rely on the recipe and pour specified quantity flour, but often you need to look at the kolobok and adjust the amount of flour yourself.

The dough for Easter cakes should be proofed at least twice, and ideally three times.: dough, main approach after kneading, proofing in molds. It is better not to place the dough where the heat comes from bottom to top, otherwise it will not rise well.

Cooked according to different recipes The dough fits differently, so read carefully how much dough is recommended to put in the mold. Most often, the mold is filled a third full, as the dough will rise and grow during the baking process.

It is believed that Easter cake molds should be narrow and tall, but modern housewives use any forms they like.

Forms must be prepared in advance. For silicone molds, I lightly grease the bottom and walls with vegetable oil, but for detachable molds I line them with parchment paper.

Baking

In order for the cakes to rise evenly, you need insert a thin wooden skewer into the middle and cook Easter cake with her. It is also convenient to check the readiness of the cake.

If the cake is not baked, but begins to brown too much on top, you need to put oiled paper or parchment moistened with water on it. Shortly before the Easter cakes are ready, remove the paper.

Easter cakes need to be placed in a preheated oven, but there are recipes for Easter cakes that are placed in a cold oven, and the dough rises as it warms up.

Easter cakes should be baked at moderate temperatures., and towards the end of baking it is better to reduce it. When baking Easter cake, it is very useful to place a mug of water in the oven.

Under no circumstances should you open the oven., otherwise the baked goods will settle.

The baking time for Easter cakes directly depends not only on the temperature in the oven, but also on the size of the molds:

up to 1 kg – about 30 minutes,
approximately 1 kg – approximately 1 hour,
1.5 kg or more – about 1.5 hours.

It is best to cool the cakes on their side, periodically turning the cake. This helps the product cool evenly and not wrinkle.

Especially tender Easter cakes can be cooled directly in the molds by removing the bottom and unfastening the clasp springform. The air will circulate in the pan, but the sides will not press away from the grate. Easter cakes in silicone molds can be slightly moved and also placed on their side.

If the cakes are denser, then you need to let them cool a little, and then be sure to remove them from the mold and cool without it. Do not try to remove very hot cakes from the pan., there is a high probability that you will only get part of it. Previously, our grandmothers cooled Easter cakes on feather beds and pillows, which indicates a careful attitude towards these baked goods.

The first step is to slightly heat the milk and pour it into the bread maker bowl. Crack the chicken eggs into a separate bowl to make sure they are ready to use. It is better to keep the eggs on the table beforehand so that they reach room temperature - the yeast will quickly interact with the other ingredients. Pour the eggs from the bowl into the bowl of the bread machine.

Now you need to add sugar to the bowl and table salt. Also add vanilla sugar, flavorings (citrus in oil or vanillin). It is better to remove the butter from the cold in advance and let it thaw. Transfer the oil to a bowl.

Begin to slowly add the sifted wheat flour along with dry yeast. The order in which the ingredients are loaded depends on the bread machine model; sometimes you need to pour the ingredients first. liquid ingredients, and sometimes vice versa - start with dry ones. To knead the dough, set the “Dough” program for 60 minutes, do not forget to close the lid. The dough will turn out not just soft, but more liquid.

Transfer the Easter cake dough into a suitable deep bowl, add raisins. There is also a little trick here: to prevent dried fruits from settling to the bottom of the cake, they need to be added either dry or steamed, but already rolled in flour. Stir the dough with a spoon.

To bake Easter cakes you will need special greased paper molds. Fill them with dough, but no more than 1/3 full. Now the dough needs to rest - to do this, cover them with cellophane film or a clean towel, put them in a warm place for at least half an hour. Ideally, the dough should double in size. You can’t bake Easter cakes in the oven right away. yeast dough it takes time to rise.

When you see that the dough has risen sufficiently (doubled), place the molds on a baking sheet in the oven for 30-40 minutes, setting the temperature to 160 degrees. Monitor the baking process. In order to evaluate whether the cake is baked from the inside or not, you need to pierce it to the very end with a wooden skewer. If the top of the cake is already golden brown and the inside is dry, cover the top with foil. To prevent the finished Easter cakes from falling off, place them on their sides after removing them from the oven. Dust with powdered sugar or make frosting.

To prepare the glaze, beat the egg whites with powdered sugar using a mixer for 5-7 minutes. When the cakes have cooled completely, spread the icing on them and sprinkle with colorful sprinkles.

Delicious homemade cakes are ready! Happy Easter!

Thanks to Alena for the recipe and photo of Easter cakes in the oven.

TO Ulichi is Easter bread, which must certainly be consecrated.

Ancient Russian cuisine knows about 20 types of Easter cakes. Easter cakes, both large and small, can be of varying degrees of richness, but they should all be high.

Easter cake dough differs from regular baking in that a lot of eggs, butter and sugar are placed in it, and during the baking process it rises more than 2 times. Usually for traditional Easter cupcakes use tall cylindrical shapes. To prepare a denser cake, fill the pan halfway, and for a more fluffy one, fill it a third.

To bake good cake, are required good yeast, good dry flour and a hot oven (oven). You should also not blindly adhere to the indicated portions of flour, since flour can be different varieties and varying degrees of dryness. However :

♦ Easter cakes can be baked in any shape. Classic shape Easter cake - round;

♦ in the room where the dough is kneaded, the temperature should not be lower than 25 ° C;

♦ flour should be dry and sifted;

♦ the dough should not be liquid, because in this case the cakes will spread and be flat; if the dough is too thick, it’s also not good: the cakes will be too heavy and tasteless and will soon become stale. The dough should be so thick that it can be cut with a knife without adding flour. It should not reach for the knife;

♦ you should knead the dough and beat it out as long as possible so that it completely comes off your hands and from the dishes or table surface;

♦ The dough should rise three times:

the first time it is dissolved - the dough is suitable (at 28-30 ° C);
the second time when it is kneaded - after adding all the ingredients according to the Easter cake recipe
the third time - already in the mold or on a baking sheet (at 30-45 ° C);

♦ V ready dough you can add raisins, nuts, spices. If you want the cakes to turn out white, do not use spices. From cardamom, ginger, nutmeg The dough darkens and the saffron turns yellow. But with spices, the cakes are more aromatic. By mixing different spices, you can achieve a simply magical smell. Cinnamon makes the dough very dark, and the smell of cinnamon overwhelms other aromas and does not allow for a subtle range;

♦ Alcohol in Easter cakes is needed not only for flavor, it affects the consistency of the dough. Of all the alcohol additives, the best is Italian liqueur"Amareto di Sarona";

♦ Do not leave Easter cake dough in a draft. It doesn't like it. It should be used in a warm room.

♦ The baking dish should be filled halfway with dough. It rises a little in the pan and then you can put it in the oven.

♦ To ensure that the Easter cake rises evenly, before putting it in the oven, insert a small wooden stick into its middle.

♦ To ensure that the cake does not burn and stays well behind its shape, a circle of oiled white paper is usually placed on the bottom, and the walls are generously greased with oil and sprinkled with flour. After the cake has browned, protect it top part from charring, you can also use a circle of paper soaked in water or a circle cut out of tracing paper.

♦ You need to put the Easter cakes in a hot oven (oven) and keep it closed; The oven should be well heated to 200 degrees. Don't cram too many pans into the oven, and don't let the pans touch each other. If you are baking a large cake, place a couple more small ones in the corners of the oven, and that’s enough. Bake the cakes for approximately 40 minutes (time depends on the oven and the size of the pan);

♦ bake the cake in a humidified oven; to do this, place a container with hot water; temperature 200-240° C;

♦ when the cake rises, you need to grease it on top with an egg, previously beaten with a spoonful of water and sunflower oil, do not grease the sides, then sprinkle with chopped almonds, coarse sugar and breadcrumbs;

♦ to check whether the Easter cake is ready or not, use a wooden stick - stick it into the baked product: if the dough sticks to it, then the Easter cake is still raw; if the stick turns out to be completely clean, then the cake is ready;

♦ The duration of baking the Easter cake depends on its size. Easter cakes weighing less than 1 kilogram are baked for up to 30 minutes, 1 kilogram - 45 minutes, one and a half kilograms - 1 hour, 2 kilograms - one and a half hours.

♦ When the cake is ready, take it out of the oven and place it on its side so that the bottom comes off

♦ Don’t forget to cover your wonderful cakes with a towel after finishing baking!

The Easter cake is baked for minutes at a temperature of 180 degrees, placing the Easter cakes on a baking sheet on the middle level of the oven. Bake small Easter cakes for 15-17 minutes at the same temperature.

How to bake Easter cake

Easter Easter cake ingredients
For the test
Milk - 200 milliliters
Live yeast - 30 grams (cube 3-4 centimeters sideways)
Flour - 500 grams
Eggs - 3 pieces
Sour cream - 2/3 cup
Butter or margarine - 100 grams + for greasing Easter cakes 1 tablespoon
Salt - 1 pinch
Sugar - half a glass
Raisins - 50-75 grams

For vanilla coating
Vanilla sugar - 1 teaspoon
Squirrels chicken eggs- 2 squirrels
Sugar - 1 tablespoon

Easter cake recipe
1. Place the yeast in a piece in a large bowl, add 2 tablespoons of sugar.
2. Mash the yeast with sugar with a spoon, then stir dynamically for 3 minutes until a creamy consistency is obtained - the yeast helps obtain liquid and there is no need to add water.
3. Sift the flour twice.
4. Heat the milk to 40 degrees (it should feel a little warmer than your hands).
5. Gradually add 1 cup of milk and half of the flour to the yeast mixture, with each addition achieving a uniform consistency and the absence of flour lumps.
6. Separate chicken yolks from proteins: carefully prick the egg with a knife over a bowl, carefully pour the contents of the egg into the bowl and, tilting the bowl, use a spoon to catch the yolk of the chicken egg.
7. Beat the yolks of chicken eggs, add a pinch of salt and 3 tablespoons of sugar, stir until the sugar is completely dissolved and the mass is lightened.
8. Pour in egg mixture into the dough, mix until smooth.
9. Pour sour cream into the dough and mix.
10. Pour half of the remaining flour into the dough and knead again.
11. Cover the dough with a towel and leave it to rest. room temperature for 1 hour - the dough should rise about 3 times.
12. Mix the dough, add vanilla sugar and mix again.
13. Place butter (not melted) into the dough.
14. Add almost all the remaining flour (leave 3 tablespoons) and mix the dough.
15. Pour in 1 tablespoon vegetable oil and knead the dough with your hands.
16. Soak the raisins in warm water for 15 minutes, drain the water, add the raisins to the dough.
17. Sprinkle the work surface with flour (1 tablespoon) and lay out the dough.
18. Knead the dough for 15-20 minutes until fluffy, constantly adding flour for sprinkling so that the dough does not stick to the work surface.
19. Grease the cake pan with butter using a pastry brush or your hands; If paper forms are used, do not grease them.
20. Sprinkle the dough with the remaining flour, cover the dough and leave to rise for half an hour - visually the dough should double in size.
21. Knead the dough with your hands on all sides to remove carbon dioxide.
22. Turn on the oven and start heating to 200 degrees.
23. Place the dough in the molds, tearing off pieces, rolling them into a ball and slightly pressing them in the mold, leave them in them for 20 minutes, covering them with napkins.
24. Place the cakes in the oven, on level 2, bake for 1 hour.
25. 10 minutes before the end of baking, grease the top of each Easter cake with butter.
26. Check the readiness of the Easter cake by piercing the Easter cake with a toothpick - it should remain dry.
27. Prepare the glaze: beat the whites with a pinch of salt, add sugar, beat.
28. Remove the cakes from the molds (or cut the top of the paper mold) and brush with glaze.

Fun facts about Easter cake

When to bake Easter cake in 2018
Easter cakes are baked on Maundy Thursday, April 5, which is the last Thursday before Easter, which falls on April 8 in 2018. Often, in order to delay the freshness of Easter cakes, their baking is postponed to Saturday. People go to church to bless Easter cakes before Easter on April 7th.

So that the Easter cake dough rises well
- In order for the Easter cake dough to rise well, all products for preparing the Easter cake must be at the same temperature.
- Butter, sugar and egg yolks should be placed in the cake dough one after another, otherwise the dough may not rise.
- Yeast for making Easter cake must be fresh, flour - premium, sifted. The butter should be heated at room temperature and placed into the dough in an easily kneaded piece.
- The Easter cake dough needs to be kneaded so that it comes off well from your hands, knead the dough for at least 15 minutes.
- Before baking, the oven must be warmed up well, and during cooking, do not often open the oven door, as due to drafts the cake dough may not rise.

What to do to prevent the cake from cracking
Sometimes the cake cracks right on the top. This happens because the temperature in the oven is too high for the cake to bake evenly. The sides of the cake are already baked, but the center is still cool, which is why cracks appear. Another reason is insufficient or excessive proofing of the dough, when the dough turns out to be unevenly saturated with oxygen.
If the cake is cracked, it is recommended to cover the crack with icing.

How to make a cake pan
- You can make an Easter cake mold with your own hands from baking paper, cardboard, album sheets and foil: form a round bottom using a jar, and roll the margins into a tube and slightly widen the edges. Secure the edges of the cake pan with a stapler.
- Small Easter cakes can be baked in tin cans, having previously boiled and folded the edges. The baking pan should be about twice the size of the intended dough level.
- The dough should fill 1/2-1/3 of the cake pan, and when it rises to 3/4 of the pan, put it in the oven.
- You can use metal mugs or Silicone forms for Easter cake.
- To facilitate the production of cake molds, you can use pans without plastic handles. Paper forms for Easter cakes are the most convenient - Easter cakes can be stored directly in these forms without the risk of drying out or becoming damp. A multicooker pan is also used as a form for Easter cake, but before use, you must make a request to the manufacturer, since the permitted temperature and the risks of damaging the multicooker pan may vary depending on the manufacturer and model.

How to make a beautifully baked Easter cake
- To prevent the cake from burning on top, when it browns on top during baking, you should cover it on top with a circle of wet paper and regularly sprinkle it with water.
- To ensure that the glaze does not drip from the Easter cake, there are no streaks on the sides of the Easter cake and the bottom of the Easter cake does not become soggy, it is recommended to place the Easter cakes on a wire rack.
- Ready Easter cake Before removing, let it cool slightly; it is easier to remove it from the mold while it is warm.
- To make the cake easier to remove from the mold, you can additionally line the mold with baking paper, and if paper is used as a gasket, then you do not need to grease the mold and paper with oil.
Easter cakes are baked all together - a large homemade one for your own holiday and several small ones for gifts. First, take the small cakes out of the oven, then finish baking the main one.
- The dough should be placed in the mold with the seam down to avoid visible traces of it on the finished baked goods.

Calorie content of Easter cake- 323 kcal/100 grams.

Cost of products
to prepare Easter cakes according to our recipe - 200-250 rubles. (as of April 2018). The dough will make 3 medium-sized Easter cakes.

What to bake Easter cake in
The oven is most suitable for baking Easter cakes: in it you can bake all the Easter cakes at once. In a multicooker and bread maker, you can bake Easter cakes one at a time and they will be exactly wide (along the bottom of the multicooker or bread maker). It is not possible to bake small Easter cakes in a slow cooker or bread maker. In addition, you won’t be able to bake a round cake in a bread machine unless you have a special bucket.

How to decorate Easter cake
Easter cake can be decorated with powdered sugar, sprinkles, candied fruits, melted chocolate, icing, fruits, butter cream, fondant and mastic.

Sweet for Easter cake

Ingredients
Sugar - 100 grams
Water - 100 milliliters
Lemon juice - to taste

Making fudge for Easter cake
Combine 100 grams of sugar and 100 milliliters of water, put on fire, cook, stirring, until the mass becomes viscous. Then remove the syrup from the heat, cool slightly, add lemon juice to taste, and beat until white with a mixer.
Brush the top of the cake with warm fudge.

Mastic for Easter cake

Ingredients
Chewing marshmallows - 100 grams
Powdered sugar - to taste
Food coloring - on the tip of a knife

Preparation
Dissolve the dye in 1 milliliter of water. Place 100 grams of marshmallows in the microwave, melt at 800 Watts for 10 seconds.
Then take out the marshmallows, add powdered sugar, food coloring, mix. Divide the resulting mass. Roll into ball shapes, wrap in cling film or place in a plastic bag and refrigerate for 30 minutes. Ready mastic roll out into pieces of the required thickness (minimum - 2 millimeters) and size, and make figures to decorate the Easter cake. If you need to glue pieces of Easter cake mastic together, you should sprinkle them with a little water - then it will be easier.