Easter cakes bake not only those who have conscientiously observed the Great Post. Cake is delicious and decorate a festive table.
Content
We offer you 2 cakes recipe that will delight you and your loved ones.
Traditional cake
To prepare a traditional cake for the main recipe, you will need to do.
Floar for traditional slices
2/3 cup of milk, 1 h.L. Sugar, 35 g of fresh pressed yeast, 1/3 cup flour.
In warm milk, dissolve sugar and yeast, mischle the flour. Put in a warm place before the formation of lush foam.
Dough for traditional slices
4 yolks, 2 + 1/3 cup flour, ½ Sugar cup, 1/3 h.L. Salt, 3 st.L. vegetable or melted butter, ¼ Glass of raisin or finely chopped dried, 4 st. Spoons of crushed nuts, Vanillin.
Egg yolks to be confused with sugar, salt and vaniline. Pour oil and beat to a homogeneous liquid mass. In the oil-egg mixture to put opar. Well stir; It should be pretty liquid dough, according to the consistency of the dough for pancakes. Pour 1.5 cup of sifted flour, mix. The dough should be soft, sticky and well to heat the spoon.
Pour another 0.5 glasses of flour and (if necessary, sleeping some more flour) knead the soft not sticky dough.
Pleep the dough on the table, sprinkled with flour, and knead at least 10 minutes.
Form a ball and cover it from top of a film.
Put in a warm place to an increase at least 2 times.
In the dough put the dried raisins and candied.
The dough is to knead and lay out in the form by filling it with 1/3 or 1/2 height: the less the dough in the form, the magnifier will be cake. The form is pre-lubricated with oil and sprinkle with flour or ground crashes. At the bottom of the form, it is advisable to put a piece of paper for baking.
Shape with the dough put in a warm place, again covering the film from above.
When the dough takes the whole form, put in preheated to 180°From the oven.
Bake until readiness. If the top starts too quickly shut down, tighten the foil.
After 15–20 minutes after the start of baking (depending on the size of the form) the temperature can be reduced to 160°WITH.
Ready cake to sprinkle with sugar powder or pour sugar icing (glaze recipe below).
Culch curd
Curd cake in the texture is more like a cupcake, but the difference between such a cake from Keks is that he still does not taste a much longer cupcake, and because of the yeast cake a little more dense.
Floar for cottage cheese
1/4 cup of milk, 1 st.L. with a slide flour, 1 h.L. Sugar, 20–25 g fresh yeast.
To the warm milk to interfere with sugar, flour and yeast. Put opar in a warm place until zoom in 3–4 times.
Curchase dough
250 g of cottage cheese, 50 g of butter, 2/3 cup sugar, 2/3 h.L. Salt, 2 eggs, 1 yolk, 2 cups flour, 2/3 glasses of raisin, vanillin.
One eggs separate the protein from the yolk, the protein to remove into the refrigerator. Beat 2 eggs and remaining yolk with sugar.
Cottage cheese to be confused. Pour melted butter and whipped eggs; pitch salt and vanillin. Pour out opara. All stir.
Jerk flour. Put the washed and dry raisins and mix again so that the raisins quenched evenly. (If desired, the raisins can be pre-dunk by 1–2 hours in brandy.) There should be a sticky dough, which can still be interfered with a spoon.
At the bottom of the forms for cakes put paper circles. Put the dough no more than 1/2 height. Top to dissolve.
Put forms with stuffed with hot water containers. When water will cool, change it to hot. Wait when the dough will rise twice.
Heat the oven to 200°C. Carefully transfer shapes with cuts in the oven and leave for 10 minutes. Oven a little one to open and cover the shapes with foil sheets. District temperature up to 180°C and bake cakes 40–50 minutes.
The readiness of the crude is determined by dry match.
Glaze for Kulich
Composition: 1 protein, 1/3 cup of sugar powder, 1 h lemon juice spoon.
The fruit glaze is made shortly before the end of the baking: beat the pending protein with sugar powder. If you wish, you can add lemon juice. Foam should turn out white and fluid.
Ready cakes immediately pour icing. Apply the glaze you need in 2–3 receptions with an interval of 5 minutes so that the layer of glaze on Kulich managed to frost.
