Baking for Bright Sunday: the best Easter cake recipes

According to the old-good traditions, the festive Easter table must literally burst with food. A variety of meat dishes, snacks and salads, painted eggs and of course, rich, airy and sweet homemade cakes - cake. The Easter cake recipe is quite complicated and takes time, skill and zeal. However, the ready dish turns out so tasty, that all difficulties are forgotten in an instant.

Easter cake: traditional recipe with step-by-step photos

This way of making an Easter cake is considered classic. Yeast dough, mixed with fatty milk, turns out lush and rich, and cognac, vanilla and a drop of saffron tincture give the bake a unique, rich and bright aroma.

Necessary ingredients

• Wheat Flour Extra Class - 900 g
• yeast raw - 50 g
• granulated sugar - 250 g
• milk 3.2% - 300 ml
• Butter - 100 g
• yolks - 10 pieces
• cognac - 25 ml
• raisins - 100 g
• candied fruits - 50 g
• saffron tincture - 1 tsp
• vanilla sugar - ½ tsp
• salt - 1/3 tsp

Step-by-step instruction for Easter cake preparation

1. 100 grams of flour brew 125 milliliters of boiling milk and quickly stir with a thin wooden spoon until the lumps and clots completely dissolve.

2. Yeast is dissolved in 125 milliliters of milk at room temperature and poured into a flour mixture. Cover the container with a kitchen towel and send it to a warm place for 1 hour, so that the lobster has risen.

3. Whisk the yolks with sugar and salt into a light, airy foam.

4. Add half the yolk mass and 250 grams of sifted flour to the yeast mixture. Carefully knead and let go. Then enter the second half of the yolks, ½ kg of flour and knead the dough until it starts to lag easily from the hands. Then, in small portions, pour in warm butter, previously dissolved in a water bath, and grind it well. In the end, put the spices, pour the cognac and let the dough rise.

5. When the mass is doubled in volume, precipitate it to its original dimensions, pour in raisins and candied fruits and let it come again.

6. With a ready test for 2/3 fill the prepared forms lined with baking parchment.

7. Put in the oven, preheated to 175 ° C and bake for 45 minutes. Garnish with creamy glaze, marzipan or colored peas and serve to the table.

Aboriginal recipes for Easter dishes see here

The original Easter cake recipe: Tsarskaya Paskha from cottage cheese

Sweet easter from cottage cheese smells pleasantly cream and on a consistence reminds a traditional pudding with nuts and fruit. Emphasize the mild taste of dessert acidic forest berries, used for external decoration.

Necessary ingredients

• cottage cheese 6% - 1 kg
• sugar - 400 g
• yolks - 3 pieces
• Butter - 200 g
• sour cream 20% - 400 ml
• walnuts - 100 g
• raisins - 100 g
• vanillin - ½ tsp
• chocolate white and milk - 50 grams each
• berries

Step-by-step instruction for preparing the Royal Easter

1. Form for the festive easter vestelit clean gauze, folded into two dense layers.
2. Raisins rinse under running water, soak for 1 hour in boiling water, then discarded in a colander, to the glass excess fluid. Nuts finely chopped and dried in the oven.
3. Cottage cheese squeeze out under a press and twice rub through a fine sieve.
4. In an enameled container, combine sugar and yolks, add soft butter and mix thoroughly. Put in a water bath and, stirring constantly, warm it over low heat until the sugar dissolves completely.
5. Remove the egg-and-oil base from the plate and pour into the wiped cottage cheese. Introduce sour cream at room temperature, vanillin, raisins, nuts and mix well until complete homogeneity.
6. Transfer cottage cheese into a mold, place in a deep saucepan, cover with opacity and send to the refrigerator for a period of 15 to 24 hours. Once in 5-6 hours, merge the secreted serum.
7. At the end of the time set cottage cheese Easter cake on the plate, remove the form, carefully remove the gauze, decorate according to their own tastes and serve to the table.

Easter cake, old recipe with photo

It was in this way that Easter cakes were made in the villages of medieval Russia near Moscow. True, instead of exotic raisins and dried apricots in the dough, usually added pieces of dried or dried apples, prudently prepared in the summer.

Necessary ingredients

• milk 2.5% - 375 ml
• Wheat Flour Extra Class - 1 kg
• Butter - 300 g
• granulated sugar - ½ kg
• yeast raw - 40 g
• eggs - 6 pcs.
• salt - ¾ tsp
• almonds - 50 g
• candied fruits - 50 g
• raisins - 150 g
• vanilla sugar 5 g
• dried apricots - 30 g
• saffron ground - ½ tsp
• vegetable oil - 2 tbsp

Step-by-step instruction

1. Flour three times through a kitchen sieve.
2. Yeast dissolve in a glass of warm milk, along with a tablespoon of sugar and a pinch of salt. Send it to a dry and dark place so that the opara comes up.
3. In a separate tank, combine saffron and vanillin with the remaining milk at room temperature. Leave to stand for 30 minutes.
4. In an enamel saucepan, grind the sugar and oil in a soft, homogeneous mass. Pour the milky saffron mixture and mix it very carefully.
5. Proteins and a pinch of salt beat the blender into a strong foam and add to the oil-sugar base. Then, with a thin trickle, bring in the matched opaque and mix well. Leave in a warm place, so that the dough rises, then add a small amount of flour and gently stir, moving the blade clockwise.
6. Let rise again. After that, put chopped almonds, pre-soaked in boiling water raisins, candied fruits and vegetable oil. Thoroughly mix and discourage the kitchen table from 40 to 60 times. Stop when the dough becomes soft, elastic and begins to move away from the hands. Let him rest for about 40 minutes, then decompose into prepared forms.
7. Bake at 180 ° C until golden brown.
8. Finished cakes should be cooled, taken out of baking forms, decorated according to their own desires and fantasies and served on a festive table.

See more recipes for delicious cakes here.

Grandmother's Easter cake recipe: a way to make tasty and easter Easter, video instruction

The best recipe for Easter cake was invented by our grandmothers. Its peculiarity consists in the fact that 72,5% fat content is placed in the dough, not ordinary butter, but only 82% of home fat, and in a rather large volume. Due to this, the cake is unusually rich and fragrant.