Easter cake is one of the traditional symbols of Easter. There are hundreds of variations and recipes for its preparation. We have prepared for you 10 interesting recipes for both traditional and not quite traditional Easter cakes. We hope that one of them will come in handy for you on Maundy Thursday.
Traditional Easter cake
Ingredients: eggs – 15 pcs. + 15 yolks, sugar – 3 cups, sour cream – 0.5 l, melted butter – 500 g, yeast – 200 g, milk – 500 ml, flour – 1 kg, raisins – 1 cup, vanillin.
Preparation: beat eggs and yolks with sugar. Add sour cream and butter. Dissolve yeast in warm milk, add flour and knead until it starts to stick to your hands. Then add raisins, vanilla and mix. Leave the dough in a warm place to rise. When the dough rises, put it in greased molds (you need to fill it by a third) and leave to “grow”. When it reaches half the mold, put it to bake. Bake at a temperature of 180 ℃ for about an hour.
Easter cake with candied fruits
Ingredients: cottage cheese – 1 kg, sour cream (30% fat) – 150 g, eggs – 5 pcs., butter – 150 g, powdered sugar – 250 g, nuts – 60 g, raisins – 100 g, candied fruits – 100 g.
Preparation: Add sour cream to the grated cheese. In a separate container, grate the butter with powdered sugar and gradually, one at a time, add the eggs. Mix the finished mass with cheese, raisins and nuts. Line a Easter cake mold (with holes in the bottom) with gauze, fill with the mass. Place something heavy on top and leave in the refrigerator for 12–15 hours to drain excess liquid. Place the Easter cake on a flat plate, carefully remove the mold and gauze. The Easter cake can be decorated with candied fruits, nuts or candies.
Vanilla Easter cake
Ingredients. Dough: milk – 500 ml, sugar – 2 cups, butter margarine – 150 g, salt – 0.5 tsp, flour – 1 kg, eggs – 5 pcs., yeast – 100 g, raisins – 0.5 cups, vanilla sugar – 1 bag. Fondant: egg white – 1 pc., powdered sugar – 1 cup.
Preparation: dissolve the yeast in warm boiled milk. Add the sifted flour and knead the dough (the consistency of thick sour cream). Put the dough in a warm place for 30–50 minutes. Add eggs beaten with sugar, vanilla, salt, oil, melted margarine, flour and raisins. Knead a loose dough and let it “rise” for 2–3 hours. When the dough is ready, spread it into greased molds. Place oiled parchment on the bottom of the mold. The Easter cakes should stand for 40–50 minutes, then brush with egg and put in the oven. Bake at 180 ℃ for about an hour. Decorate the finished, cooled Easter cakes with fondant (beat the egg white and powder to stiff peaks) and powdered sugar.
Easter from Podolsk
Ingredients: flour – 7 cups, cream – 2 cups, milk – 1 cup, yeast – 50 g, egg – 1 pc., yolks – 4 pcs., sugar – 2 cups, melted butter – ½ cup.
Preparation: mix butter with cream, add flour, yeast dissolved in milk and egg. Mix well and set aside. Then add beaten egg yolks with sugar and knead with the rest of the flour. Leave for another 2 hours, then knead again so that it does not stick to your hands. Divide the dough into molds (they should be greased with lard or margarine) until half full and leave to “rise”. Place in the oven and bake at 180 ℃ for about an hour. Decorate the finished Easter cakes with fondant.
Easter cake from Daria Tsvek
Ingredients: flour – 500 g, yeast – 50 g, milk – 1 cup, sugar – 50 g, egg yolks – 3 pcs., lemon peel, vanillin, salt – 0.5 tsp., oil – 0.5 cup.
Preparation: Add crushed yeast, half a glass of milk, sugar to the sifted flour, mix (the mass should have the consistency of thick sour cream) and leave in a warm place. When the dough is ready, add salt, egg yolks mashed with sugar, lemon and vanilla, milk. Knead a tight dough, pour in warm oil and knead until the oil is absorbed into the dough and it does not lag behind your hands. Cover the dough and let it rise. Form a loaf from two-thirds of the dough and put it in a round mold greased with fat (you can put parchment on the bottom). Add more flour to the rest of the dough (it should be very tight) and knead. Make decorations for the Easter cake from it: a cross, zozulki, stars. Decorate the edges of the Easter cake with wheat ears. Let the pastry rise, brush with egg white and place in the oven for an hour (if the pastry cracks during baking, cover the cracks with beaten egg whites). Remove the pastry from the oven while it is still warm (not immediately, so that the decoration does not fall off).
Lviv Easter
Ingredients. Dough: flour – 750 g, milk – 1.5 cups, egg yolks – 8 pcs., yeast – 100 g, butter – 150 g, sugar – 150 g, salt – ½ tsp, vanilla, raisins – 50 g, candied fruits – 50 g, bitter almonds – 3 pcs. Syrup: sugar – 200 g, water – 1.5 cups, juice and zest of ½ lemon, rum essence – a few drops. Fondant: sugar – 200 g, water – 6 tbsp. l., butter – 1 tsp. l., vinegar – ½ tsp. l., rum essence – a few drops, juice of ½ lemon.
Preparation: Dissolve yeast and 1 tbsp. sugar in warm milk. When the mixture begins to ferment, pour it into a container with flour, add salt, egg yolks mashed with sugar, vanilla and knead the dough. Add melted fat and knead until it is absorbed, add raisins, chopped candied fruits, grated almonds, mix and leave to rise in a warm place. Put the finished dough in molds (fill by a third), let rise, grease with an egg and bake at a temperature of 190–200 ℃ for about 40 minutes. On the second day, pierce the Easter cakes in several places with a wooden skewer and sprinkle with syrup (pour sugar with water with lemon juice, brew, add rum, zest and mix). After that, they are coated with fondant (pour sugar with hot water, add vinegar and cook until "soft", then remove from heat and mash, adding butter. When the syrup begins to turn white, pour in lemon juice) and decorate with candied fruits or sprinkles.
Citrus Easter cake
Ingredients: flour – 1 kg, eggs – 3 pcs. + 3 yolks, milk – 500 ml, dry yeast – 1 packet, butter – 200 g, salt – a pinch, candied fruits – 200 g, sugar – 1 cup, orange and lemon zest.
Preparation: dissolve the yeast in warm milk. Add a tablespoon of sugar and 0.5 kg of flour, mix. Cover and leave for 30–40 minutes in a warm place. Add the remaining sugar, yolks, beaten eggs, a pinch of salt to the dough and knead well. Add melted butter, zest and flour. Knead the dough and leave to rise. Add candied fruits to the finished dough. Divide the dough into molds, grease with yolk and bake at a temperature of 180 ℃ for about 40 minutes. Cover the finished cooled Easter cake with fondant and decorate.
Easter cake "Lace"
Ingredients: milk – 250 ml, egg yolks – 7 pcs., egg – 1 pc., butter – 130 g, vegetable oil – 2 tbsp. l., salt – a pinch, lemon zest – 1 tbsp. l., candied oranges – 5 tbsp. l., sugar – 165 g, flour – 530 g, fresh yeast – 60 g, cognac – 2 tbsp. l., vanilla sugar – 10 g, turmeric – 1/3 tsp.
Preparation: dissolve live yeast, 1 tbsp. l. flour, 1 tbsp. l. sugar in warm boiled milk and leave for 5 minutes. Melt butter. Separate eggs into yolks and whites. Beat yolks and 1 egg with sugar until fluffy. In a large container, mix the dough, eggs, butter, oil, sifted flour and turmeric. Knead the dough. Cover the container and place in a preheated oven (1-2 minutes is enough, it should be warm, not hot) for 2 hours. Add vanilla sugar, lemon zest, cognac to the dough, mix, pour candied fruits and put the dough in molds (fill by a third). Place in a warm oven for an hour. Then put the Easter cakes in a place without drafts and preheat the oven for baking to 180 ℃ . Bake the Easter cakes for about 40–50 minutes. When the Easter cakes have cooled, cover with fondant and decorate.
Easter cake with halva
Ingredients: flour – 500 g, milk – 150 ml, cream (33–36%) – 100 ml, egg yolks – 3 pcs., egg – 1 pc., sugar – 125 g, vanilla sugar – 20 g, lemon – 1 pc., halva – 100 g, dark raisins – 1 cup, salt – 1 g, butter – 100 g, fresh yeast – 30 g.
Preparation: Grind the yeast with sugar, warm cream and 4 tbsp. l. flour. Put the dough in a warm place for 30 minutes. Beat the yolks, egg and milk and add them to the dough. Grate the lemon zest, add the crumbled halva. Gradually add the sifted flour and knead the dough. Add the raisins and melted butter and leave to “rise” for 2 hours. Then mix the dough again and spread it into molds (fill by a third), greased with oil. Leave the loaves to rise (about an hour and a half), grease with an egg and put in the oven. Bake at a temperature of 190 ℃ for about 45 minutes.
Pumpkin Easter cake
Ingredients: fresh yeast – 50 g, milk – 1 cup, sour cream – 1 cup, butter – 200 g, sugar – 200 g, raisins – 1 cup, pumpkin puree – 1 cup, egg yolks – 5 pcs., candied oranges – 1 cup, vanilla sugar – 20 g, orange zest, lemon zest, salt – 0.5 tsp, spices – 1 tsp, potato (boiled) – 1 pc., semolina – 1 cup, flour – 1 kg.
Preparation: Dissolve yeast, ½ cup flour and 100 g sugar in warm milk. Place the dough in a warm place for 30 minutes. Add sugar, sour cream, semolina, egg yolks, pumpkin puree and flour, ground with butter into crumbs, salt, raisins, candied fruits and spices (cardamom, cloves, etc., or others to your taste), as well as grated boiled potatoes (so that the Easter cake does not get stale longer). Mix everything thoroughly and leave to rise for 1.5 hours. Put the dough in greased molds (fill by a third), leave to “rise” for 45 minutes. Bake at 180 ℃ for about an hour.
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