The most delicious easter cake

The most delicious Easter cake

The most delicious Easter cakes are of course those cooked at home with love. Each hostess, when she makes a dough for Easter cakes, puts in it a piece of love for her loved ones. It's nice to watch the process of preparing Easter baking. In each house there is a solemn silence: after all, the dough can "take offense" at loud-voiced households and not rise. How to bake the Easter cake at home so that it is tasty and keeps its freshness for a long time? It's easy to do with the site "I love cooking". You just have to cook all the necessary products and strictly follow our recommendations. And from us, as always: the recipe for the best Easter cake.



  • eggs - 5 pieces;
  • flour - 800 grams;
  • vegetable oil - 40 milliliters;
  • milk is warm - 250 milliliters;
  • sugar - 200 grams;
  • sour cream - 50 grams;
  • butter - 100 grams;
  • Pressed Yeast - 35 grams;
  • vanilla sugar - 1 teaspoon;
  • salt - a pinch;
  • dried cherries - 100 grams;
  • raisins - one handful;
  • rum or cognac - 1 tablespoon;
  • lemon juice - 0.5 teaspoon;
  • powdered sugar - 200 grams;
  • confectionery powder, dried fruit - for decoration.

The most delicious Easter cake. Step-by-step recipe

    1. First, we heat the milk. Be sure to check that it is not hot, but only warm. In hot milk, yeast is cooked and our cake will not work.
    2. In warm milk, fall asleep one tablespoon of sugar and yeast. By the way, when buying the pressed yeast in the store, be sure to pay attention to the release date: they must be fresh. If the end of the implementation period is appropriate, then do not buy such yeast, but look for more fresh ones. Good yeast easily crumbles in the hands, do not stick to them, and have a light beige color. Their fragrance should not be obtrusive.
    3. Sugar and yeast have already dissolved in milk. Now they need to add 200 grams of flour. As always, before baking, we sift the flour through a sieve. Mix flour with the rest of the products to the state of liquid sour cream. Take care that there are no lumps.
    4. Now we have prepared the basis of all the cakes - spar. Meanwhile, we set it aside, covering it with a lid. Place for the opar we choose warm: so the fermentation process will be faster. When it increases by 2.5-3 times, it will be ready for further work with it.
    5. Opara approached, and we begin to upset her. To do this, we arm ourselves with a wooden spoon and prevent the sponge clockwise, very carefully. Spoon after vymeshivaniya can be left in the ditch: since she will need to come at least two more times.
    6. In the meantime, we separate the yolks from proteins. And we are engaged in some yolks. Add sugar to them, which we left after mixing the spoons, a pinch of salt and whisking it with the help of a mixer until the yolks are full. We will not use proteins yet.
    7. To the yolks and sugar add vanilla sugar, and mix again. If you use the store eggs, then "I love to cook" recommends to the yolks to add one teaspoon of turmeric: for a bright yellow color. If you bought eggs from domestic chickens, then you can not add turmeric: as home eggs have a bright color.
    8. It's time to look at the spit. If she settled herself, it's time to knead the dough. To the spoon add the whipped mixture of yolks and sugar, and mix everything well.
    9. Following the eggs, we put sour cream: it should not be cold at all. It's best to take it out of the refrigerator a few hours before baking cakes.
    10. Butter must be melted on the stove so that it becomes liquid. Oil should be allowed to cool down: it is impossible to use hot. We add it to the rest of the products, and we all get in well with the spoon.
    11. The remaining flour is sieved, and several spoons are removed to the side. To the flour add our egg-and-oil mixture. Stir the dough until it is a spoon. As soon as you feel that it is already difficult to interfere with the spoon, spread the dough on the table.
    12. Dough for cakes is mixed very long: about half an hour. Have you already felt that the dough absorbed all the flour and hinder it became harder? It's time to add vegetable oil to it. Do not pour all the oil right away, mix it a little.
    13. After the dough is sufficiently well kneaded - it is noticeable in its softness and fluffiness: again send it for a further approach. Do not forget to cover the top with food film or lid. And, as always, put the dough in a warm place.
    14. Cherry and raisins are filled with rum or cognac, we add boiling water to cover the berries. It is best to do this in advance, before cooking cakes. But if you do not have the time, then you can and during the test approach. We leave for swelling.
    15. Now is the time to prepare the baking dish. We will use paper, bought in the store: in them the cakes stay fresh for a long time.
    16. Our dough has doubled. And we will do the broach. For this, we take and raise our dough from one side in the opposite direction. So do from all four sides. Again, cover and again set to go. In the end result, the dough should increase by 2.5-3 times. While the dough is approaching, we should make two broaches.
    17. With cherries and raisins, drain unnecessary, excess liquid. Add the flour to a tablespoon and mix.
    18. Approached dough knead, and gently interpose in it dried fruits.
    19. Tear off a piece of dough, attach it to a round shape and lower it into a mold, tucked it down. The form is filled by one third. We put the molds in a warm place: for one more approach.
    20. Now take the protein, bring it to a slightly liquid state, and lubricate them with the top of the cakes.
    21. Oven heat up to 180 degrees, and put our cakes into it: 35-40 minutes. When it's 20 minutes, cover the cakes on top with foil and bake on. Ready cakes are taken from the oven and let them cool.
  • The decoration of Easter cakes is no less important than the baking itself. For the glaze we take one protein, sugar powder and lemon juice: combine them and mix with a mixer for 4-5 minutes. Transfer the glaze into a bowl and dilute it with cool boiled water: until the consistency we need.
  1. We glaze the top of the cakes with icing. You can do this with a special brush or simply drop the top of the cake into the glaze. From the top decorate confectionery powder or pieces of dried fruits and rahat-lukuma.

As you can see, it's not so difficult to cook a delicious cake. The site "I love to cook" wishes you a pleasant appetite and is waiting for new delicious recipes.

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