Recipes for Easter cakes


  • traditional Easter cake
  • Opara for traditional cake
  • The dough for a traditional cake
  • cheese cake
  • Opara for cottage cheese cake
  • Dough for cottage cheese cake
  • Icing for cakes

  • We offer you two cakes recipe that will delight you and your loved ones.

    traditional Easter cake

    To make a traditional cake for the basic recipe, you will need to make a brew.

    Opara for traditional cake

    2/3 cup milk, 1 tsp sugar, 35 g of fresh compressed yeast, flour 1/3 cup.
    In the warm milk to dissolve the sugar and yeast mix with flour. Put in a warm place until a fluffy foam.

    The dough for a traditional cake

    Recipes cakes for Easter 20124 egg yolks, 2 + 1/3 cups flour, ½ cup sugar,1/3 tsp salt, 3 tablespoons vegetable or melted butter, ¼ cup raisins or chopped dried apricots, 4 tbsp. chopped nuts and vanilla.

    Egg yolks with sugar, salt andvanilla white hot. Pour the butter and whisk until smooth watery mass. In the oil-egg mixture to put the brew. Stir well; should get a fairly liquid batter, the consistency similar to dough for pancakes. Pour 1.5 cups sifted flour, mix well. The dough should be soft, sticky and stir well with a spoon.

    Pour another 0.5 cups of flour and (if necessary fill up a little more flour) Knead the soft dough is not sticky.

    The dough is put on the table, dusted with flour, and knead for at least 10 minutes.

    Sformovat bowl and cover it with foil on top.

    Put in a warm place to increase at least 2 times.

    The dough is put-dried raisins and candied fruit.

    Knead the dough and put it in a form by filling it in1/3 or 1/2 height: the lower the test in the form, the cake will be more magnificent. The form of the pre-lubricated and sprinkle with flour or bread crumbs. At the bottom of the form, it is desirable to put a circle of baking paper.
    Form the dough in a warm place, covered with foil on top again.

    When the dough will take the entire form, put in a preheated 180 ° C oven.

    Bake until tender. If the top starts browning too quickly, tighten the foil.

    After 15-20 minutes after the start of the baking (in size depending on the form) can turn down the temperature to 160 ° C.

    Ready cake sprinkle with powdered sugar or pour sugar glaze (glaze recipe below).

    cheese cake

    Cheese cake in texture more like a cake, but unlike this cake on the cake is that he still does not get stale cake for much longer, but because of the yeast cake a little tighter.

    Opara for cottage cheese cake

    1/4 cup milk, 1 tbsp heaped flour, 1 tsp sugar, 20-25 g of fresh yeast.

    In the warm milk stir in the sugar, flour and yeast. Put the brew in a warm place to increase by 3-4 times.

    Dough for cottage cheese cake

    Recipes cakes for Easter 2012250 g cottage cheese, 50 g butter, 2/3 cup sugar, 2/3 tsp salt, 2 eggs, 1 egg yolk, 2 cups flour, 2/3 cup raisins, vanilla.

    One egg yolk separated from the protein, the protein put into the refrigerator. Beat 2 egg yolks and the remaining sugar.

    Cottage cheese pound. Pour the melted butter and beaten egg; Pour the salt and vanilla. Pour the brew. All the mix.

    Pour the flour and mix. Put the washed and obsushenny raisins and mix again so that the raisins evenly distributed. (If desired, raisins can be pre-soak for 1-2 hours in cognac.) You should get a sticky dough, which you can still interfere with the spoon.

    At the bottom of the molds for cakes put circles of paper. Put the dough is more than half the height. Top leveled.

    Place the cakes in the form of a container with hot water. When the water will cool down, replace it with hot. Wait until the dough rise twice.
    Heat oven to 200 ° C. Carefully transfer the form to the cakes in the oven and leave for 10 minutes. The oven slightly lift the cover and form sheets of foil. The temperature subtract up to 180 ° C and bake for 40-50 minutes cakes.

    Ready cake is determined using the dry matches.

    Icing for cakes

    Ingredients: 1 protein, 1/3 cup powdered sugar, 1 teaspoon lemon juice.

    The glaze for cakes made shortly before the end of baking: Mix pending protein with powdered sugar. You can add lemon juice if desired. Foam should turn white and fluid.

    Ready-made cakes immediately pour glaze. Apply the glaze should be in 2-3 doses with an interval of 5 minutes, to glaze layer cakes have time to harden.

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