Easter cake - how to cook for Easter at home

Easter cake recipe

Ingredients for the Easter cake:

• 
  1 kg of flour


• 
  50 grams of yeast


• 
  1-1.5 cups of milk


• 
  10 egg yolks


• 
  3 egg whites


• 
  250 grams of sugar


• 
  200 grams of butter


• 
  100 grams of raisins


• 
  25 grams of cognac


• 
  25 grams of candied citrus peel


• 
  1 teaspoon cardamom


• 
  ½ teaspoon ground nutmeg


• 
  3-4 teaspoons of vanilla sugar


• 
  1 gram (pinch) of salt

Ingredients for fondant for Easter:

• 
  250 grams of sugar


• 
  150 milliliters of hot water


• 
  1 teaspoon lemon juice

Method of cooking Easter

1. 
   Boil half a glass of milk.


2. 
   In a deep bowl, it is better not to use plastic,100 grams of flour. Pour hot milk into the flour. Stir with a spoon, knead a steep dough. Make an opaque. For this, dissolve yeast in half a glass of warm milk. Mix the dissolved yeast with 100 grams of flour, leave for 10 minutes until the yeast rises.


3. 
   Combine the dough with the dough. Carefully knead. Dough to cover, so that it does not become covered with a dry crust, leave for an hour or more, in order for the dough to rise. While the dough rises, mix with whisk egg yolks, proteins, sugar and salt.


4. 
   Half of the egg mixture is added to the risendough. Knead the dough, let it go up. Then add the second half of the egg mixture, 500 grams of flour, knead the dough until it stops sticking to the hands.


5. 
   Melt the butter. Pour into the dough, knead the dough. Turn on the oven to 180 degrees. Add cognac, spices, raisins and candied peel to the dough. To stir thoroughly.


6. 
   Let the dough rise. Depending on the shape and size of the cake, divide the dough and put it in the baking dish. The dough will rise by half. Therefore, in each form put the test only to the middle.


7. 
   Top with a little raisins and peel. Allow the test to rise to two-thirds the height of the baking dish. Anoint the tops of cakes with egg yolk. Put the cakes in a preheated to 180 degree oven for about an hour.

The recipe for fondant for Easter

1. 
   In a saucepan mix sugar with water, stir overfire, until the sugar dissolves. Bring the syrup to a boil, do not stir. When the syrup boils to remove the formed foam. Cover the saucepan with a lid and cook until thick. Remove the saucepan from the heat and add the lemon juice.


2. 
   Beat the mixture with a mixer until it turns white.


3. 
   Get the cookie out of the oven. Readiness of the cake should be checked with a knife. The knife needs to be stuck in the cake, it should stay dry. Leave the cakes cool. After cooling, the cake should be decorated with sweet and decorative ornaments or colored sugar.


4. 
   Sweet can be applied with a flat knife or dipping the top of the cake into a sweet. Cakes must be stored in the refrigerator, they can be wrapped with food film or foil, so that the cake does not dry out.

Than to anoint Easter cake

Options for making a cake for a cake are verymany, and you can choose any of the offered by us. Anointing an Easter cake can be familiar to many of the protein and sugar icing, but there are other recipes, for example, chocolate, sugar (prepared from powder), lemon-chocolate, fruit, coffee and other glazes. For example, coffee is made as follows: 300 grams of sugar are poured a small amount (100 g) of hot coffee, after which you need to dissolve sugar, heating the drink on the stove. And then you need to whip the mass until it hardens. As you can see, the fudge for Easter cake is being prepared simply.

Read also:

Another recipe for Easter cake

Easter cake home

Italian cake

Cake with almonds

Chocolate cake