Easter cake: recipes, secrets of a successful test. How to bake Easter cakes in paper forms: all the secrets, video

The dough for Easter cakes is rather capricious, it does not like a rude attitude, haste and fuss. It is necessary not only to follow the recipe, but also to approach this process with a good mood.

Our grandmothers believed that when Easter cakes were baked in the house, one should not make noise, talk loudly, and even more so scold. Extremely positive attitude and bright thoughts. I don't know how it is for anyone, but these rules work for me :)

Dough

It is necessary to prepare the dough for Easter cakes 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 is ventilated. The ideal temperature for kneading dough is about 25 degrees, and for raising the dough you need about 30-35 degrees. Heat must be distributed evenly.

Preparation of ingredients

How delicious Easter cakes will be depends on what products you use. Such holiday baking we cook once a year, so don't skimp on quality butter, flour and other ingredients. By the way, All foods must also be at room temperature. so take them out of the fridge ahead of time.

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

flour must 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”, they speed up the fermentation process. If you prefer dry yeast, it is best to choose active yeast.

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

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

batch

For the dough to rise well, Do not put all the ingredients at once, it is better to introduce them in several doses. This also applies to additives (raisins, nuts, candied fruits) - it is better to add them before laying out the dough in forms.

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

The cake dough should lag behind the hands, so the kneading process is not fast. But you should not overdo it either, otherwise the dough will turn out to be tight, and Easter cakes from such a dough will be heavy and knocked down. Such cakes quickly become stale and dry. 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 suitable at least two times, and ideally three: dough, basic approach after kneading, proofing in forms. It is better not to put the dough where the heat comes from the bottom up, otherwise it will not fit well.

Cooked by different recipes The dough fits in different ways, so read carefully how much dough is recommended to put in the form. Most often, the form is filled by a third, as the dough will fit and grow during the baking process.

It is believed that molds for Easter cakes should be narrow and high, but modern housewives use any form they like.

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

Baking

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

If the cake is not baked, and the top starts to brown too much, you need to put oiled paper or parchment moistened with water on it. Shortly before the Easter cakes are ready, the paper must be removed.

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

Cookies should be baked at a moderate temperature., and by the end of baking it is better to reduce it. It is very useful when baking Easter cake to put a mug of water in the oven.

Never open the oven otherwise the cake will settle.

The baking time of 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,
about 1 kg - about 1 hour,
1.5 kg or more - about 1.5 hours.

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

especially tender Easter cakes can be cooled directly in the forms, while removing the bottom and unfastening the clasp detachable form. The air will circulate in the form, but the sides will not be pressed against the grate. Easter cakes in silicone molds can be slightly moved and also laid on their side.

If the Easter cakes are denser, then you need to let them cool down a little, and then be sure to get them out of the mold and cool without it. Do not try to take a very hot cake out of the mold., there is a high probability that you will get only a part of it. Previously, our grandmothers cooled Easter cakes on downy feather beds and pillows, which indicates a careful attitude to this pastry.

Baking cakes requires special skills. Cooking delicious Easter cupcake depends on the quality of the products, compliance with their proportions, as well as right technology. A perfectly cooked Easter cake is proof of the professionalism and experience of the baker.

Baking time

The taste of muffin is provided not only by perfectly cooked dough, but also by observing the time and temperature conditions during baking.

How long do Easter cakes usually bake:

In the oven, at moderate heat, baking an average cake weighing up to 1.5 kg lasts almost an hour. If it is tall and weighs up to 2 kg, then the cooking time increases to one and a half hours. A small cake is baked for about 35 minutes. The readiness of the product is checked by means of a wooden splinter. She is stuck in raw dough before the start of the procedure, and at the end - removed. The dryness of the splinter indicates readiness;
In the multicooker, there is a baking time limit of 60–65 minutes. For sweet dough this time is not enough. Therefore, do not immediately open the lid of the multicooker. You can simply set the extra time. There is an option to hold the cake in the heating mode. The main thing is that the baking time should be about one and a half hours;
Baking in a bread machine depends on its model. You need to select a special mode and follow the instructions. If there is no such program, then the longest baking mode is selected. For example, a program for baking French or diet bread.

Oven temperature

Not less than important question- at what temperature to bake cakes in the oven? Well, we will now answer it.

The electric oven should be heated to 100 degrees. The dough, which has risen to 2/3 of the form, is placed in hot oven. After 10 minutes temperature regime set to 180-200 degrees and continue to bake the cake until cooked.

The gas oven is heated for 15 minutes, setting the maximum temperature. Then the Easter cake is placed inside and the temperature is adjusted to 210–220 degrees. If the cake is high, then a temperature of up to 200 degrees is enough. It is recommended to place a container with hot water. In order not to burn the top of the product, before being ready, it is covered with a moistened circle of paper.

Baking in paper forms

Not everyone has a special uniform, so they use simple molds from paper. How much and at what temperature do you need to bake Easter cakes in paper forms? Cooking Easter cakes in paper forms is convenient, since there is no burning, the muffin remains fresh for a long time. Using a paper mold requires slightly lowering the baking temperature to 160 degrees. The readiness of the product can also be checked with a wooden splinter.

Delicious Easter cake - step by step recipe

You will also need confectionery topping. To add to the dough, marmalade, candied fruits, raisins, nuts are used. To prepare the glaze, you will need 150 g cream cheese And powdered sugar, as well as water. Raw proteins replaced with safer cream cheese.

Yeast is poured into a deep container with flour, the contents are mixed. Now you need to take a deep saucepan to grind the sugar with the yolks. It remains to add melted butter, slightly warmed milk, vanillin and salt. As you beat with a mixer, a light foam is created. Flour is added to the created mixture, as well as crushed marmalade. Constantly stirring, form a soft dough. The formed and covered ball of dough is left warm for a couple of hours.

The dough is laid out on the bottom of a greased butter multicooker bowls and cover with a lid. The first 10 minutes you must use the keep warm mode. Then the dough rises for about 40 minutes. After raising it 2 times, you can make the “baking” mode.

After 1 hour 20 minutes ready product take out, cool for 10 minutes. Now you can transfer to a plate. The frosting is made by whipping cream cheese with powdered sugar. Water is added to dilute the density. Easter cake is decorated with a glaze cap and multi-colored sprinkles. Happy Easter!

Alexander, how to properly proof the dough for Easter cake?
So, you kneaded the dough, covered it with a towel and put it in a warm place. ( Keep in mind that during the first approach, the dough can increase in volume by ten times, or even more..) In order for the dough to stand apart, you need to make two punches. My grandmother reined him in, hitting him with her fist, but you can use her palm as well. When the dough will do the first time and about an hour later, when the dough rises a second time. Now you can add raisins, nuts, dried fruits and candied fruits. Add and mix. Leave the dough again to rise a third time, and only after that put it on the table.

And now?..
The table should be greased with vegetable or melted butter. It is undesirable to sprinkle with flour: the dough will dry out and take excess flour. But we don’t need this: then the Easter cake will be hard to rise. Hands are also well lubricated with oil and begin to form small pieces 300-400 grams of dough, which is desirable to lay out in special forms for Easter cakes. They are covered with silicone, which means that the dough will not stick. The form must be one-quarter or one-third full.

And can you put it in the oven?
No. Cover the molds with cheesecloth or a towel and again proof in a warm place for about an hour. Maybe even in a closet. And be sure to place a cup of water next to it - for moisture, so that the dough does not dry out. And when it again approaches almost to the very top of the form, you can send the cake to the oven.

If the form is not silicone, but metal, then it is necessary to lay out its bottom and walls with parchment, otherwise the cake will stick. It will not help even if you grease the form with butter and sprinkle with breadcrumbs, because the Easter cake is very tender.

How long to bake a cake?
Big Easter cake 40-50 minutes or even an hour at 180°C. If the Easter cakes are small, they are baked for 20-30 minutes at 220°C. Keep in mind that the larger the cake, the lower the temperature should be and longer time baking. Therefore, you should not put a large cake and small ones together.

If the dough falls through in the middle, what's the problem?
The dough just didn't bake. Kulich was not brought to readiness. Or often opened the oven; the heat came out, and the temperature dropped - from this, the cake can also fail.

If the surface of the cake is uneven or rises from one side?
This means that the dough was poorly kneaded, and there was more yeast in one place than in another. Also, the reason may be in a malfunctioning oven. When the heat is stronger on one side and less on the other.

After what time can I look into the oven?
Approximately 30-40 minutes later, but it is still undesirable to do this. You can open it only if you see, for example, that the crust is starting to burn. Then put foil or parchment on it to reduce the heat from above.

How to remove the cake from the mold?
You can not immediately get it out of the form. The sides of a freshly baked Easter cake are not quite dense, and can settle. Therefore, leave it in the form until it has completely cooled down, and only then take it out.

As soon as the cake has cooled, the surface must be greased with melted butter. This will increase the shelf life of the cake. If you want to store Easter cakes for a long time, you need to cover them with a linen towel and leave them in a warm place. Thanks to a large number sugar, eggs and fat, Easter cake can be stored for a week.

Alexander, recommend a proven recipe for Easter cake.
I always cook for cake with cream. It turns out airy, almost weightless. I discovered this recipe about five years ago and have been using it every year since then.

Easter cake on cream from Alexander Seleznev

What do you need:

For test:

640 g flour
5 eggs (250 g)
200 g sugar
200 ml cream (22% fat)
100 ml milk
100 g seedless raisins
100 g candied fruits
25 g dry yeast
a pinch of salt

For glaze:

200 g powdered sugar
1 protein (30 g)
1 st. l. lemon juice

What to do:
Dissolve yeast in warm milk, add a pinch of sugar and 2 tbsp. l. flour. Let go 20 minutes.

Sift flour, add lightly beaten eggs with sugar, salt and dough. Knead the dough and gradually pour in the cream. Knead the dough for at least 5-10 minutes with a mixer with a hook attachment.

Put the dough in a warm place and let rise for 1 hour, punch down, let the dough rise again, punch down, add raisins and candied fruits to the dough and mix until smooth. If you are in a hurry, it is enough to let the dough rest for an hour and, after making one punch, add raisins and candied fruits.

Dip your hands in vegetable oil and divide the dough into 6 portions, put them in paper forms for Easter cakes. Let go 1 hour. Place in the oven preheated to 180°C for 40 minutes. Bake until fully cooked.

Cool the finished cakes well and grease the surface with glaze. For glaze, beat egg whites with powdered sugar and lemon juice to a homogeneous consistency and apply on the surface of the Easter cakes.

Chef's Tips:

How to make dough for Easter cake - advice from Alexander Seleznev

The dough for Easter cake is perhaps the most capricious and requires special knowledge, skills and, of course, skill.

paper form for baking is a unique invention of our time, without which many housewives cannot imagine cooking delicious desserts. Universal cups differ in size, density and color, but they are all multifunctional, environmentally friendly and cheap. In this article, you will learn everything about paper baking dishes: how to use them and what are their advantages.

Muffin and cupcake molds

There are many types of small pastry cakes. The most convenient are those made of thick paper (it can be corrugated or smooth), since you can bake cupcakes directly in them. If the paper baking dish is made of thin material, then it should first be placed in an aluminum or silicone mold and only after that place the dough in it. Cook with us delicious muffins according to a simple recipe:

In a suitable pan, heat 100 grams of butter, 40 grams of chocolate and two tablespoons
Beat 130 grams of sugar with three chicken eggs.
Combine four tablespoons of cocoa, a glass of flour, 60 grams grated chocolate and a teaspoon of baking powder.
Thoroughly mix all the prepared products, and then put the dough into small paper forms. Please note that cups should only be filled 2/3 full.

Bake the treat in the preheated oven for about 15 minutes. Ready-made muffins can be decorated with icing or powdered sugar. When they have cooled down a bit, serve them with tea or coffee.

Baking Easter cakes in paper form

Even in the last century, our mothers and grandmothers baked Easter cakes in tin or despite all the difficulties that accompanied the cooking process. Nowadays, a paper baking dish has come to replace it, which has a number of advantages. Firstly, it is quite dense and does not require additional support. Secondly, the cake will never burn in it, and the paper will not get wet during the cooking process. And thirdly, you can easily decorate ready meal by cutting the paper to the desired mark. Baking Easter cakes in paper form will not create any difficulties for you. To make sure of this, prepare a dish according to our recipe:

Slightly warm one and a half glasses of milk and dissolve 40 grams of dry yeast in it.
Add 500 grams of sifted flour to a bowl and mix.
While the dough is rising, separate six eggs into whites and yolks. Beat the yolks with sugar (just take a glass or one and a half) and vanilla (to taste), and until thick and dense foam.
Combine all the products, add another 300 grams of soft butter, a little salt and 500 grams of flour to them.
Knead the dough and leave it in a warm place to increase in volume. Add the washed raisins, chopped candied fruits and nuts to the dough that has come up.

After that, you can start baking. Note that the paper baking dish should only be one-third full. When the dough rises to half, the future cake can be put in a preheated oven.

Easter baking in paper forms

To cook one more indispensable dish on light, disposable forms will also come in handy. Thanks to them, the dish will look beautiful on your table. Recipe:

One kilogram fresh cottage cheese pass through a sieve twice.
Add two eggs, sugar to taste (0.5-1 cup), 100 grams of soft butter, vanillin and 200 grams of sour cream to the bowl. Beat the products for about ten minutes until they turn into a homogeneous mass.
Add chopped candied fruits, raisins, nuts to Easter and mix everything well again.
Cover a colander with damp gauze, put in it curd mass and place it in a suitably sized pan. Send the design to the refrigerator overnight.

The next day you will need a paper baking dish - pack the Easter firmly into it and put the dish on festive table.

Conclusion

As you can see, disposable forms have firmly entered our lives and have become indispensable helpers in the kitchen. They are suitable for both traditional and new - cupcakes and muffins. Cook cupcakes in them, and use bright paper cups to decorate your favorite sweets.

It is difficult to imagine a festive table for Easter without a beautiful, fragrant and, of course, delicious Easter cake.

homemade cake, although it requires quite a lot of time and effort, it will never compare with the store.

Made only from natural products and with love, he will create a unique Easter atmosphere in the house and will not become stale for a week and a half. In order to get delicious cake you need to make the right dough for Easter.

By the way, do not forget to decorate the eggs for Easter, they, like the Easter cake, are traditional for festive feast this Holy Sunday.
Along with Easter cake and eggs, on this holy holiday, the table is decorated with Curd Easter .

Beginning housewives and experienced chefs who are worried about the results of their efforts should be refreshed with a few tips for preparing a real Easter cake.

Recipe for Success: How to Make Easter Dough

1. Careful preparation.

All products that are needed according to the recipe should be prepared in advance. Eggs, milk should be taken out of the refrigerator in advance, butter should be softened, raisins should be soaked, nuts should be chopped. The same applies to dishes: everything you need should be at hand, washed and wiped dry.

2. Quality flour.

To make the yeast dough for Easter cake lush and tasty, you need to use only the most the best flour. It should be stored in a clean container, in a dry and dark place. If the flour is damp or there are insects in it, in no case should you knead dough for Easter cake from it.

3. Natural yeast.

Many housewives try to follow modern trends in cooking and, in particular, replace natural yeast dry. Perhaps, in some cases, this product really justifies its popularity, but it is not suitable for making Easter cakes. Easter dough with dry yeast is less suitable and stale much faster. However, natural yeast, if stale, can also be a fiasco.

The amount of yeast is also important. The average recommendation is 50 g per 1 kg of flour. However, if the Easter recipe involves the use of a large number of eggs and dried fruits, it is recommended to increase the percentage of yeast by a third.

4. Spices.

Any pastry needs spices. But there should not be many of them in the Easter cake test. The task of spices is only to emphasize its taste, but in no case to interrupt it.
Therefore, it is usually enough to limit yourself to a small amount of vanilla, cardamom or nutmeg(sometimes cinnamon or ground cloves are added, but this is not for everyone).
pleasant citrus note will give a little lemon or orange peel, and a pleasant color - a teaspoon of natural ground saffron or turmeric.
Using cocoa, you can cook an unusual chocolate cake.

5. Proper dough.

sponge dough for an Easter cake it should be very well mixed. According to tradition, this is done by hand, for 20-30 minutes, clockwise. Under no circumstances should you interrupt or change direction. You can, however, make it easier for yourself by calling a mixer for the initial mixing of the components. A sign of the readiness of the dough is when it stops sticking to the walls of the dishes and hands.

6. Constant temperature.

The main enemies of the dough for Easter cake are sudden changes in temperature and drafts. It is best that it rise in indoors at room temperature. But heating the dough or putting it in a slightly warm oven, as is sometimes advised to speed up its rise, is not worth it.

7. Shape and size.

Because the yeast Easter dough during baking, it increases in volume at least twice; cake molds are usually only half filled. If you want to get a product with a less dense texture, you can leave two-thirds of the mold free.

The size of Easter cakes depends almost entirely on the preferences of the hostess, but it should be remembered that too large specimens can remain raw in the middle, and too small ones risk being too dry.

8. How to bake Easter cake.

The oven must be preheated to desired temperature. Putting Easter in the oven, try to open the door as little as possible during the entire baking time.
If the cake found golden brown outside, but not yet baked inside, you can put a circle of baking paper on top of it: this will help it not to burn.

9. How to cool Easter cake.

Cooling an Easter cake is a whole science. Due to the high density of the dough, this requires a long time and does not tolerate haste. The baked hot cake must be wrapped in a towel and put on its side. To ensure the most uniform cooling, sometimes it will have to be rolled. Even if the outside of the cake is already cold, you must definitely wait until it has completely cooled inside. On average it takes 3-4 hours. Be patient and take your time so that your cake stays fresh for a long time and does not get stale.

10. Preparation of glaze.

Traditional icing for Easter cakes - whipped with sugar egg white. But it can be any other icing at your discretion. Its main function, in addition to decoration, is to keep the freshness of the product longer. Important condition: only a completely cooled cake is covered with icing.

11. Positive attitude.

Along with all the above tips, the mood of the hostess is no less important. Yeast dough since ancient times, it was no coincidence that it was considered almost a living organism, in Rus' it was impossible to swear, shout, get angry with him - these were sure signs that the dough would not rise and generally turn out to be unsuccessful.

Therefore, before starting an Easter cake, try to forget about everyday stresses and problems for a while, put aside all other things and focus on good and bright thoughts. And then the Easter cake will “thank you” and succeed in glory!

Rules and secrets of cooking Easter cake

The dough for Easter cakes is perhaps the most capricious and requires special knowledge, skills and, of course, skill. About how to make a dough and how to knead the dough to get the perfect Easter cake for Easter, tells famous pastry chef Alexander Seleznev.

What should be the dough for Easter cakes?
Yeast and rich - this is required condition. There is a lot of butter, eggs, sugar, milk or cream in the dough for Easter cake. And, of course, candied fruits, dried fruits, raisins are added to it.

Is the dough for Easter cake usually capricious?
It is complex. He does not like drafts, does not like being disturbed once again. If you have covered the dough, you do not need to come up every five minutes and see if it has risen or not. We kneaded the dough, set it, covered it and wait for it to ferment.

Again - it is better to knead the dough for Easter cake with fresh yeast, and fresh yeast difficult to buy. Because they have a short shelf life. So, if you come across high-quality yeast, they can be frozen and then stored for a very long time.

About yeast and dough

How to calculate the amount of yeast for Easter cake?
Live yeast goes in a ratio of one to two - 22 grams of live yeast per 500 grams of flour. Dry, I prefer french ones: one sachet ( 11 grams) per 500 grams of flour.

And how to make steam?
For one tablespoon of yeast, you need to take one teaspoon of sugar, approximately 50 ml each warm water and flour and mix it all up. Ideally, there should be enough flour so that the consistency of the dough becomes similar to not too much. thick sour cream. Sugar and flour are added to yeast so that they begin to feed, multiply and divide. If you put the dough in a warm place, then in 30-60 minutes it will be ready for sure.

In order for the yeast to start “growing” faster, the dough can be made without water and flour. Take fresh yeast and sugar ( source of nutrition and propagation of yeast) in a one-to-one ratio and mix. The sugar will begin to melt quickly and the yeast will increase in volume in a couple of seconds.

What absolutely can not be added to the dough?
If you add salt to the dough, it won't rise at all. Salt kills the fermentation process. Still never added to the dough vegetable oil. The fatty film envelops the yeast - they will not be able to take food.

How to understand that it's time to add the dough to the dough?
Don't forget about steam. First it rises, and then it starts to fall. It is this moment that indicates that the dough is ready and it is time to introduce it into the dough.

Some make a big mistake: they let the dough rise, then it falls, as it should be, but they leave it, deciding that when it comes up a second time, it will become even better. Opara rises, but not so high, because the yeast in it is already starting to die, because they have nothing else to eat: they have already processed all the sugar and multiplied.

About dough

What flour is suitable for cake?
Top or first grade. Before kneading the dough, you need to sift it twice to saturate it with oxygen and get rid of impurities.

What temperature should the dough be?
Same room temperature. Products must be taken out of the refrigerator two hours before you start kneading the dough, and let them stand at room temperature.

Typical mistakes when kneading dough?
Many people dilute milk with yeast, add sugar, eggs and then add flour. And it should be the other way around. Flour should not be poured into the liquid, because there will be lumps. Even our grandmothers knew The right way: they poured flour on the table, made a hole and added eggs there, then poured liquid and began to knead the dough. The same applies to the cake. Sift the flour, make a hole, pour in the eggs, add the dough, and only then - the liquid. It can be water, milk or cream. And start kneading dough.

And, so that the fatty medium does not envelop the yeast and they can eat, soft butter is added to the dough as a last resort. You can tell when the dough is ready and gathered into a ball. After the butter is added, everything must be mixed for a very long time. Until the oil is completely absorbed into the dough, which will stick to everything at first because you added fat. But when you mix it until smooth, it will immediately begin to peel off both from the walls of the dish and from your hands.

Does it matter how you knead the dough?
You can knead either with a mixer for 20-30 minutes, or by hand for 40-60 minutes. My grandmother always said that the dough for Easter cake should be kneaded until the sweat comes down from the back of the head to the waist. Only then can the dough be considered ready. Therefore, it is better to take a mixer or combine with a hook attachment. In order for the cake to come out porous and rise, the yeast must be distributed evenly throughout the entire volume of the dough.

When is the right time to add dried fruits and nuts?
Dried fruits, nuts and candied fruits are added to the dough at the very last moment. Raisins must be sorted out so that there are no seeds, sticks or debris. Be sure to wash and preferably soak. I like to soak raisins in cognac or rum, or orange or apple juice- so that he swells. Then it will become juicy and will burst when you eat Easter cake. More can be added candied oranges, candied lemon peels.

When the dough is kneaded, it should stand for an hour and a half in a warm place, covered with a linen napkin or towel, to rise. If you add nuts, raisins or dried fruits all at once, it will be difficult for the dough to rise. These supplements they will imprison and it just won't rise.

How to properly proof dough for Easter cake?
So, you kneaded the dough, covered it with a towel and put it in a warm place. ( Keep in mind that during the first approach, the dough can increase in volume by ten times, or even more..) In order for the dough to stand apart, you need to make two punches. My grandmother reined him in, hitting him with her fist, but you can use her palm as well. When the dough rises for the first time and after about an hour when the dough rises a second time. Now you can add raisins, nuts, dried fruits and candied fruits. Add and mix. Leave the dough again to rise a third time, and only after that put it on the table.

What's next?..
The table should be greased with vegetable or melted butter. It is undesirable to sprinkle with flour: the dough will dry out and take excess flour. But we don’t need this: then the Easter cake will be hard to rise. We also grease our hands well with oil and begin to form small pieces of dough of 300-400 grams, which are desirable to lay out in special forms for Easter cakes. They are covered with silicone, which means that the dough will not stick. The form must be one-quarter or one-third full.

How long to bake a cake?
Big Easter cake 40-50 minutes or even an hour at 180°C. If the Easter cakes are small, they are baked for 20-30 minutes at 220°C. Keep in mind that the larger the cake, the lower the temperature should be and the longer the baking time. Therefore, you should not put a large cake and small ones together.

As soon as the cake has cooled, the surface must be greased with melted butter. This will increase the shelf life of the cake. If you want to store Easter cakes for a long time, you need to cover them with a linen towel and leave them in a warm place. Due to the large amount of sugar, eggs and fat, Easter cake can be stored for a week.

I always cook Easter cake with cream. It turns out airy, almost weightless. I discovered this recipe about five years ago and have been using it every year since then.

Easter cake on cream from Alexander Seleznev

For test:

640 g flour
5 eggs (250 g)
200 g sugar
200 ml cream (22% fat)
100 ml milk
100 g seedless raisins
100 g candied fruits
25 g dry yeast
a pinch of salt

For glaze:

200 g powdered sugar
1 protein (30 g)
1 st. l. lemon juice

What to do:
Dissolve yeast in warm milk, add a pinch of sugar and 2 tbsp. l. flour. Let go 20 minutes.

Sift flour, add lightly beaten eggs with sugar, salt and dough. Knead the dough and gradually pour in the cream. Knead the dough for at least 5-10 minutes with a mixer with a hook attachment.