Cooking Tsarsky Easter cake

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-12 17:37

• Category:

  bakery

• Cooking time:

  2, 5 hours

Ingredients

• flour
• cream
• eggs
• yeast
• butter
• sugar
• nutmeg
• candied fruit
• raisin
• breadcrumbs

Royal Easter cake is the most delicious pastry that is prepared for Easter. The dough is amazing and aromatic. All recipes from the photo are described step by step. You can experiment, add other components - zest, candied fruits, raisins.

Royal cake

Royal Easter cake is made from "rich muffins", and all kinds of sweet ingredients are used as a filling. The main thing is not to skimp on cream, butter and eggs.

Take note of this recipe from the photo, try to cook according to the step-by-step process and enjoy wonderful pastries.

Ingredients:

• cream - 550 g;
• live pressed yeast - 50 g;
• wheat flour - 1, 2 kg;
• butter - 200 g;
• sugar - 200 g;
• cardamom - 10 grains;
• yolks - 15 pcs.;
• whole nutmeg - 1 pc. or ground - 1 tsp;
• almonds - 50 g;
• candied fruits - 100 g;
• raisins - 100 g;
• breadcrumbs for sprinkling forms - 2 tbsp. l.

Preparation:

Heat the cream (250 g) to 35 ° C

We dilute the yeast in heated cream. Pour 400 g of flour here, mix and put in heat for 30-40 minutes

• Separate the yolks from the whites.
• We transfer the butter to a clean dish, melt it, do not let it boil, remove it from the heat, cool it for 2-3 minutes. Add the yolks.

• Pour in sugar, grind the mixture until it increases in volume. You can use a fork, whisk, or mixer.
• Now pour boiling water over the raisins, leave for 5 minutes.
• Grind candied fruits.

• We discard the raisins in a colander (let the excess liquid drain), and then lay them out on a paper towel.
• We open the cardamom, take out the seeds, transfer them to the board and roll them out using a rolling pin. You can use a mortar.

Three nutmeg on a grater

• As soon as the dough comes up, add the creamy-egg mixture to it, add another 800 g of flour, add cardamom, nuts, almonds, candied fruits and raisins.
• We knead the dough. First with a spatula, and then with your hands. We move it to the table, sprinkled with flour, and knead with our hands for 15-20 minutes.

• Knead the dough thoroughly and leave it alone for 2 hours. For further proofing for the same time, cover it with a foil to form a crust, only first toss it several times on a cutting board.
• Knead again for 5 minutes.

• For one cake, we take a large tall form, grease the walls with oil, sprinkle with breadcrumbs, put parchment paper on the bottom. We also process small molds.
• We fill the forms in half, leave for 15-20 minutes.

• We warm up the oven to 160 ° С. We send the prepared containers with the contents to bake for 15 minutes. Then we increase the temperature to 190 ° С, cover the cakes with foil and wait another 30-45 minutes (the time depends on the size of the blanks).
• We take out the pastry, put it on its side, leave it for 3-4 minutes. Then turn it upside down and cool.

We decorate the cakes to our liking, wrap them in a towel and put them in a bread bin or a saucepan, and when the time comes, serve them to the table.

Tsarskiy kulich on cream with cognac

This Tsarsky cake will become an irreplaceable decoration of the Easter table. A recipe with a photo will help to prepare it. The cooking process is described step by step.

Ingredients:

• flour - 340-380 g;
• cream - 250 ml 20%;
• dry yeast - 15 g or pressed 50 g;
• sugar - 150 g;
• vanilla sugar - 1 sachet;
• yolks - 4 pcs.;
• butter - 100 g;
• vegetable oil - 2 tbsp. l.;
• raisins - 50 g;
• candied fruits - 50 g;
• dried cranberries - 50 g;
• dry ground orange peel - 1 pinch;
• ground cardamom - 0.5 tsp;
• ground nutmeg - 1 pinch;
• saffron - 0.5 tsp;
• cognac - 1, 5 - 2 tsp;
• salt - 1 pinch.

For glaze:

• icing sugar - 1 tbsp.;
• lemon juice - 2-3 tbsp. l.

Preparation:

Let's get to the dough right away. We heat the cream by placing it in a water bath

Pour them into a bowl, put sugar (1 tablespoon), add salt, yeast (2 tablespoons) and sifted flour. Mix the components with a whisk

Cover the dough with a towel, put it in heat for 20 minutes, let it rise. If the room is cool, then place the container with the contents in the oven heated to 35 ° C

• If the nut and cardamom are whole, first crush them in a mortar.
• We also prepare orange peel. We rub the fresh skin on a grater, and rub the dry skin with our hands.
• Pour saffron into a mortar, add salt, grind well until smooth. We warm up the cognac in a water bath, fill it with saffron, insist.
• Rinse the raisins thoroughly, fill with boiling water, leave for 15-20 minutes. Then put the raisins on a paper towel, let them dry out.

• Mix it with cranberries, sprinkle with flour, mix again.
• Place the yolks in a bowl, add the remaining sugar, beat until smooth and white.

• We knead the dough using a food processor with a special attachment or mixer. The mixture should be liquid.
• Add all the spices, saffron, vanillin. We also send whipped egg mixture and melted butter here.
• Knead the dough, adding flour sifted several times. Knead 15 minutes until medium thick. As soon as the dough acquires plasticity, we put it in a proofer. To do this, we cover with a film in which we make punctures, and send it to heat for 1-1, 5 hours.

• The dough will increase several times. After the specified time, mix it using a spoon.
• Sprinkle the table with flour, transfer the dough to it, add dried fruits, gently mix the flour.

• Preparing the forms. If they are paper or silicone, we do not grease them, but we treat the metal ones with oil and put baking paper on the bottom. We spread the dough by 1/3.
• Cover the containers with the contents with a towel and leave for 1.5 hours to increase.

• As soon as the blanks rise, we warm up the oven to 180 ° C and put the filled forms in it, but first we wrap them around the bottom with foil.
• After 20 minutes, we check: if the tops are too ruddy, cover them with parchment dipped in water.
• We bake for 30-35 minutes (time depends on the size of the cakes).
• We take them out of the oven, put them on their side for 10 minutes, try to periodically roll them to the other side.

• We remove the pastries from the molds, put them on their side again, cool them down.
• We cover the ruddy cakes with icing, which we prepare from powdered sugar mixed with lemon juice.
• Decorate with confectionery sprinkles.

Kulich royally

This is an unconventional royal Easter cake. The dough for baking according to this recipe turns out to be fluffy and rich. The process is described step by step, accompanied by a photo.

For the test:

• yeast - 1 sachet;
• milk - 300 ml;
• wheat flour - 800 g;
• chicken eggs - 3 pcs.;
• sour cream - 100 g;
• butter - 100 g;
• sugar - 250 g;
• vanilla sugar - 1 sachet.

Excipients:

• raisins - 100 g;
• candied fruits - 100 g;
• cottage cheese - 230 g;
• egg yolk - 1 pc.;
• sugar - 50 g;
• walnuts - 100 g;
• powdered sugar - to your liking.

Preparation:

We heat the milk, add yeast, sugar (50 g), stir gently

• Add flour (250 g) to this, knead the dough, put in heat for 40 minutes. The dough will increase several times.
• Now we begin to beat the eggs with the addition of sugar and vanilla sugar. You should get a white, fluffy mass.

• We send butter to melt on low heat.
• Add the whipped mixture and melted butter to it.
• Now the rest of the flour is next. We knead the dough that is not steep and not sticking to the hands. Cover with a towel, put in a warm room for 1 hour.

• In the meantime, let's deal with fillers. We shift the raisins into a bowl, pour hot water here, leave for 15 minutes. Then we drain the liquid, let the raisins dry.
• Finely chop the nuts.
• Mix the cottage cheese with the addition of sugar and egg yolk.
• Preparing orange peels.
• We take out the dough, divide it into three parts. Roll out one half on a floured table in the form of a round layer, put a third of the raisins on the edge.

• We twist this part, then put the same amount of cottage cheese. Scroll again in the form of a roll
• We put nuts, and candied fruits will take the last strip. This is how the roll turns out. Press it down slightly with your hands to make it thinner and longer. We do the same procedure with the rest of the test.

We take out the form, coat with vegetable oil, lay out the blanks with a snail in half the container. We try to divide the roll into such pieces as needed for the forms. We insist 20 minutes

We send the cakes to bake in the oven for 30-50 minutes at 180 ° C. We take out the treats, cool, decorate with powdered sugar, mastic flowers, which we glue using melted white chocolate. We serve the most beautiful treats to the table

These are the original royal Easter cakes that all housewives can bake according to the recipes presented with a photo. Even a novice chef can handle it, since the process is described step by step.