Easter cake, the most delicious recipes with photos and videos. Traditional, ancient, grandmother's recipe for Easter cake. Royal Easter

Curd tsarska pascha, recipe with a photo step by step

This gorgeous dessert is absolutely faircalled tsarist, because its exquisite creamy taste and delicate aroma do not leave indifferent even those who calmly refers to light dainties that do not require baking in the oven. So, take note of the old recipe of the Royal Passover.

We prepare Easter Passover at home: Step-by-step instruction

1. 
   Low-fat, dry curd twice rub throughkitchen sieve, so that it absorbed oxygen and became especially airy. Pour cream at room temperature and mix well until smooth, uniform consistency.


2. 
   Butter and soften with sugar until white.


3. 
   Whisk egg yolks with vanillinin a lush foam, gently enter into the curd mass and mix well. Then add an oil-sugar mixture, raisins, pre-steamed in boiling water, and oven-dried chopped nuts. Very good mix.


4. 
   Pasochnitsu vystelit gauze, folded in half,fill the curd base and tightly top with a silicone spatula. Cover with a clean linen napkin, put under the load, put in a deep container and send to the refrigerator for 12-16 hours.


5. 
   At the end of time, merge the formed liquid, remove the king's Easter from the form, put it on a serving dish, decorate it according to one's own taste and serve it to the table.

Easter cake: An ancient boyar recipe with a photo

The unusual nature of this method of preparation isThat saffron, soaked in cognac, is added to the dough. Thanks to this original accent, the cake gets a slightly spicy, specific taste and a rich, bright aroma that can not be forgotten.

Necessary ingredients for cooking cakes according to an old recipe

Step-by-step instruction for cooking cakes according to an old recipe

1. 
   Sugar powder and flour sift through a sieve into a deep ceramic bowl.


2. 
   Yeast diluted in 1/3 cup of milk at room temperature, in the remaining milk, melt in a water bath butter, then lightly cool. Saffron soak in brandy for 1 hour.


3. 
   Yolks very well beat up and mixed with flour,pour the yeast and oil-and-milk liquid and knead the soft, soft dough for 6-7 minutes. When it almost ceases to stick to your hands, cover with a linen towel and send for 1 hour in a dry, warm place. Soon our Easter cake will be ready according to the old recipe.


4. 
   Marzipans and candied fruits cut into smallcubes, roll in cornstarch and enter into the dough that came up along with the cognac saffron dressing. Carefully knead, spread out in oiled form, cover with a towel and allow to come back again for 1.5 hours.


5. 
   Using a silicone brush, grease the tops of the blanks with milk and send it to the oven, heated to 180 ° C, for 40-50 minutes.


6. 
   Then the prepared baking to cool, remove from the molds and decorate the glaze.


7. 
   For home glaze to combine in one containerFreshly squeezed lemon juice and powdered sugar. Protein beat until the appearance of peaks and, without stopping the whipping, in small portions to enter the lemon-sugar mixture. At the end, pour in the almond syrup. To cover the cakes, give 15-20 minutes, so that the protein mass slightly seized and fed to the table.

Ancient Grandmother's Easter recipe for sweet

This is one of the easiest ways to make bunny and lush Easter baked goods. That is how in the old days they cooked cakes in the villages and towns of the central part of Russia.

Step-by-step instruction for preparing a cake for a grandmother's recipe

1. 
   Raisen steamed boiling water and leave for 1.5-2 hours to swell. Then rinse and discard in a colander, to the glass excess fluid.


2. 
   In milk at room temperature, dilute the yeast and 3 tablespoons of sugar. Put for half an hour in a dry, warm place, so that the components come into reaction and the odor has risen.


3. 
   Flour sift through a kitchen sieve, butter to dissolve in a water bath, beat the eggs with sugar into a light, airy foam.


4. 
   Connect all the products in one deep container, knead a smooth, non-coarse dough and leave for 2-3 hours to come up. Very soon our Easter cake for the grandmother's recipe will be ready.


5. 
   Heat-resistant form with butter, on2/3 fill with a dough, on top, place dried whole almonds in ovens and leave for 15-20 minutes on the kitchen table, then place in a warm oven. Bake for 40-60 minutes at 180 ° C.


6. 
   Finished cake to cool, carefully get out of the mold, sprinkle abundantly with sugar powder, sprinkle with colored peas and serve.