Easter cake

Easter is the most important religious holiday of the year. To this day, people bake Easter cakes and paint eggs, and on Holy Sunday they meet and greet each other with the words "Christ is risen." There are many options for making Easter cakes. There are cottage cheese that does not require baking, and also prepared from a yeast dough. Today we will talk about the standard cakes, baked in the oven. Thanks to their composition, baking remains fresh for a long time and after a week you can enjoy delicious fragrant products.
To prepare a cake weighing 500 g you need:
  • dry yeast - 8 g;
  • egg yolks - 2 pcs .;
  • sugar - 75 g;
  • margarine - 55 g;
  • raisins - 50 g;
  • milk - 110 ml;
  • salt;
  • flour - 245 g;
  • vanilla;
  • lemon without peel -1/4 part.

Preparation of products.
1. Dry yeast can be replaced by wet. For this amount of the finished product should be taken 25 g of yeast.
Easter cake

2. The flour needs to be sifted well to avoid falling into it of various debris. Sifted flour helps the dough to become more airy. Immediately with flour you need to sift and vanilla.
Easter cake

The dough is prepared by the sponge method because it contains a lot of fat and sugar.
3Milk for the preparation of yeast dough should be heated to a warm state.
Easter cake

4. Butter should be melted to a liquid or creamy consistency.
Easter cake

Easter cake

Easter cake

Easter cake

5. Lemon zest is minced or grated.
Easter cake

Cooking sponge.
6. Pour the yeast into the container for the opaire, pour the milk and mix until the yeast dissolves.
Easter cake

Easter cake

7. Now put the sugar in the amount of 1 tbsp. l and flour (45 g), the entire mass must be mixed, cover the bowl with a napkin and remove for fermentation.
Easter cake

Easter cake

8. The bowl can be put on the battery or placed in a container with warm water. Waiting for the appearance of bubbles on the surface, the mass rises "cap", while its volume should increase by half. While opara ferments are cooking the rest of the products.
Easter cake

9. Raisins are washed in boiling water, and then mixed with one tablespoon of flour.
Easter cake

Easter cake

Dough preparation.
10. Mix the yolks with the remaining sugar and stir until it dissolves. Why only yolks ?! And all because the protein gives the dough rigidity, the products quickly become stale and I will lose my taste.
Easter cake

Easter cake

Easter cake

11. Pour the sugar-egg mixture into the prepared spoon, add salt and lemon zest.
Easter cake

12.Now gradually add flour and knead the dough.
Easter cake

13. At this stage we put raisins in the flour, and in the end - prepared melted fat. Knead the dough on the table until smooth for 15 minutes.
Easter cake

Easter cake

Easter cake

14. We remove the dough into heat, covering the container with a napkin. When the dough increases, it needs to be kneaded. Repeat this procedure two, and preferably three times.
15. Form for Easter grease. We spread the dough on the basis that in the process of approaching and baking it will increase by 3 times. We put it near the oven or in an oven with an open door with minimal warming-up and wait for the approach.
16. After that, bake the products at a temperature of 200 C for ten minutes, and then another 50 minutes at a temperature of 170 C. Cool the finished cakes and remove from the mold.
Cooking glaze.
Egg white must be mixed with sugar powder. Powder should be added gradually until a thick homogeneous mass. The exact amount of powder depends on the volume and density of the protein.
Easter cake

Easter cake

Easter cake

Easter cake

We grease the tops of the cakes with icing and sprinkle with powder or decorate them with various decorations.
Easter cake

Easter cake

Easter cake

Easter cake

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