Cooking a delicious and moist Easter cake

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

• Category:

  bakery

• Cooking time:

  1, 5 hours

Ingredients

• flour
• milk
• eggs
• butter
• sour cream
• sugar
• lemon
• raisin
• candied fruit
• vanilla sugar

On the eve of the Great Holiday, you can buy Easter cake in any store. But the purchased baked goods are dry, tasteless, with a repulsive smell of vanilla essence. Therefore, many housewives prefer to bake cakes with their own hands, especially since today there are many simple recipes for tender, soft, moist and very tasty baked goods.

Easter cake - moist, tender and delicious

Baking a moist, soft and tender Easter cake is actually very simple. There are no secret ingredients in the recipe, all products are available. The main thing is not to skimp on their quality, and then the baked goods will turn out to be the most delicious.

Ingredients:

• 300 ml of milk;
• 1, 2 kg flour;
• 5 eggs;
• 200 g butter;
• 200 ml sour cream;
• 300 g sugar;
• 16 g dry yeast;
• 16 g vanilla sugar;
• 1 lemon;
• 100 g raisins;
• 100 g of candied fruits.

For fondant:

• 1 tsp gelatin;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. lemon juice;
• 6 tbsp. l. water.

Preparation:

We start with dough. To do this, slightly heat the milk, pour yeast into it, 2 tbsp. tablespoons of sugar and 5-6 tbsp. tablespoons of flour

• Stir everything thoroughly and leave the dough warm, covered with a towel, for 30 minutes.
• At this time, drive the eggs into a separate bowl, immediately add regular and vanilla sugar, pour in melted and already cooled butter.

• We also put sour cream and stir everything well until smooth with an ordinary whisk.
• In the dough on a fine grater, rub the zest of one lemon.
• Next, pour in the prepared liquid mass and mix everything.

Pour in portions the flour passed through a sieve, knead the dough, which we cover with a towel. Leave it warm for 1, 5 hours so that it fits well

Put the finished dough on a floured table and stir in raisins and candied fruits. The raisins must first be washed, dried and mixed with a little flour

We tear off pieces of equal size from the dough, roll each one into a circle and lay it out in tins

After the molds with the dough, we leave it for proofing for 20-25 minutes, and then we send it to the oven for 30-35 minutes (temperature 180 ° C)

• Cool the finished cakes completely and cover with fondant. To do this, just cook the syrup, and then beat it with lemon juice and gelatin.
• For kneading the dough, both dry yeast, but only fast-acting yeast, and live are suitable. But they must be absolutely fresh, have a pleasant smell and color.

Sweet wet cakes like grandma's

The most delicious Easter cakes are obtained only from our grandmothers. But we will try to improve a little the simple recipe and bake soft, tender, moist and fragrant cakes for the Bright holiday.

Ingredients:

• 100 ml of milk;
• 100 g butter;
• 100 ml sour cream (25%);
• 25 g fresh yeast;
• 220 g sugar;
• 550 g flour;
• 2 eggs;
• 30 ml of vegetable oil;
• 0.5 tsp salt;
• vanilla to taste;
• 2 tbsp. l. cognac;
• 1 tsp turmeric;
• 70 g dried cranberries;
• 70 g candied fruit;
• 60 g raisins.

For glaze:

• 100 g icing sugar;
• 0.5 tsp gelatin;
• 3 tbsp. l. water;
• 1 tsp lemon juice.

Preparation:

For dough into slightly warm milk, chop fresh yeast. From the total number of products, add 1 tbsp. a spoonful of sugar and 3 tbsp. tablespoons of flour

We mix everything, it is not necessary to break the lumps, they will then disperse. Cover the dough and leave it warm to rise for 15-20 minutes

• In a separate bowl, combine the eggs with the remaining sugar and vanilla, beat until fluffy.
• Then add the flooded butter, sour cream, brandy and turmeric (for color). Mix everything until smooth.

Combine the resulting mass with dough, and then with sifted flour

First, knead the dough with a spoon, and then put it on the table and continue kneading with your hands. As soon as the flour mass is collected in a lump, pour with oil and continue kneading a soft, homogeneous and elastic dough

• Put the dough in a greased bowl, cover and give it time to rise well (about 1, 5 hours, but everything will depend on the temperature).
• As soon as the dough rises well, put it on the table, stretch it with our hands into a layer and pour candied fruit, raisins and dried stick on top. Pre-pour raisins and cranberries with boiling water for 10 minutes, then dry. To make them go well in the dough, mix them with flour.

• Now we knead the dough along with all the additives, then divide it into equal parts. Roll each piece into a ball and put it in molds.
• The dough in the tins should fit, so cover and leave for proofing for about 1, 5 hours.

After that, we bake the cakes for 30-35 minutes in an oven preheated to 180 ° C

Cool the finished baked goods, cover with glaze and decorate to your liking

For the dough, you can take dry yeast, but grandmothers believe that the dough is "live", which means that the yeast must be fresh.

Wet Easter cake on batter

Easter baking on batter is the simplest and "laziest" Easter cake, the recipe of which is ideal for those housewives who do not have the patience to knead the dough for a long time and diligently.

Despite the fact that the dough is kneaded with an ordinary spoon, the baked goods are very tasty, tender, soft, moist and aromatic.

Ingredients:

• 350 g flour;
• 2 eggs;
• 150 ml of milk;
• 2 tsp dry yeast;
• 100 g butter;
• ¼ h. L. vanillin;
• 120 g sugar;
• ¼ h. L. salt;
• 1 lemon;
• 150 g raisins.

Preparation:

Pour boiling water over the raisins and set aside for now

• Pour dry yeast into warm milk, add 1 tbsp. a spoonful of sugar and 2 tbsp. tablespoons of flour (we take the ingredients from the total).
• Mix everything until smooth and leave the dough for 10 minutes to check how good the yeast is.

• At this time, rub the lemon zest on a fine grater (this is only the yellow part, the white part will add bitterness to the baked goods).
• Pour vanillin and sugar into a bowl with melted butter and eggs, mix well.

• Drain the water from the raisins and dry the berries on a paper towel.
• We send eggs with butter and sugar, zest to the dough, mix.
• Now, in 2-3 doses, add flour and knead the dough, which we cover and leave warm for 2-3 hours.
• Sprinkle the raisins with flour, mix and pour into the dough, knead everything well.

Next, distribute the dough into tins and after proofing, bake the cakes for 25-20 minutes at a temperature of 180 ° C

When kneading the dough, you need to be careful with the addition of flour. If it turns out to be tight, then the cakes will be dense and quickly become stale

Easter cake without yeast

If you are not very "friends" with yeast dough, then take note of a simple recipe for a very tender and moist textured Easter cake without yeast. The good thing about baking is that it does not get stale for a long time, but remains the same tender and very tasty.

Ingredients:

• 250 g butter;
• 250 g sugar;
• 3 eggs;
• 1 lemon;
• 550 g flour;
• 1 tsp soda;
• 500 g of cottage cheese;
• 5 tbsp. l. sour cream;
• 100 ml of cognac (rum);
• vanilla extract to taste;
• star anise to taste;
• 100 g of peanuts;
• 150 g raisins;
• 100 g of dried apricots.

Preparation:

Put sour cream in a bowl of cottage cheese and grind the ingredients using a submersible blender

• In a separate container, beat the eggs with sugar until they are white and increase the mass by 2 times.
• Now add soft butter to the egg mixture, also stir with a mixer.

Then we send the curd mass and mix everything again until smooth

• Next, add lemon zest, ground star anise, vanilla extract, cognac, and soda slaked with lemon juice, stir.
• Now add flour in several passes, knead the dough.
• At the end, pour ground nuts, candied fruits, raisins and chopped dried apricots into the dough, knead everything thoroughly again.

Put the finished dough into molds. bake cakes at a temperature of 200 ° C for 45-60 minutes

If desired, curd can be passed through a sieve, and then beat it along with sour cream. So the cakes will taste even more delicate.

Easter cake with cream

Very tasty, moist, tender and soft Easter cake with cream is obtained. The recipe is simple, if desired, in addition to vanilla sugar, you can add nutmeg, cardamom, cinnamon or lemon zest to the dough for flavor.

Ingredients for the dough:

• 200 ml cream (20%);
• 100 ml of milk;
• 40 g fresh yeast;
• 250 g flour.
• For the test:
• 2 egg whites;
• 8 yolks;
• 200 g sugar;
• 200 g butter;
• 0.5 tsp salt;
• 200 g of dried fruits;
• 8 g vanilla sugar;
• 400 g flour.

For glaze:

• 2 tsp gelatin;
• 200 g icing sugar;
• 6 tbsp. l. water.

Preparation:

• The first step is to make a dough. To do this, combine cream with milk in a saucepan and heat. The mixture should be warm, but not hot.
• Chop fresh yeast into a bowl, pour it with a mixture of milk and cream. Pour flour, mix. The mass should turn out like thick sour cream.
• We cover the bowl with the dough with foil, leave it for 10 minutes at room temperature, and then send it to the refrigerator for 10-12 hours.

• After that, beat the egg whites until fluffy, add 2 tbsp of the total amount in the process of beating. tablespoons of sugar.
• In a separate container, until light and fluffy, beat the egg yolks with the remaining sugar, salt and vanilla sugar.

Then we send the whipped yolks and whites into the dough, mix

• After that, add flour in portions and knead the dough, cover and let it rest for 20 minutes.
• Then add soft pieces of butter to the dough, knead for 20 minutes, cover and leave for another 10 minutes.

• At this time, steam the raisins with dried cranberries, then dry and mix with chopped candied fruits. After that, lightly sprinkle with flour and mix.
• Next, mix the dried fruits into the dough.
• Divide the dough into a piece, roll each into a ball and put it in molds, cover and leave for proofing for 2 hours.

We bake cakes for 35-40 minutes at a temperature of 190 ° C. Cool the finished baked goods and decorate with glaze

To make the cakes soft and tasty, the dough needs to be kneaded for a long time. In Russia, women beat him up to 100 times. Of course, today you don't need to spend so much effort. It is enough for the dough to become elastic and not stick to your hands.

Banana cake without yeast

If you want to bake an unusual cake and make it tender, soft and moist, you should pay attention to the following simple recipe. Its peculiarity is that the dough is kneaded without yeast, but with the addition of bananas, which make Easter baked goods original and tasty.

Ingredients:

• 2 bananas;
• 1 cup of sugar;
• 2 eggs;
• 1 tbsp. l. water;
• 1, 5 cups flour;
• 1 tsp soda;
• a pinch of salt;
• ¼ h. L. baking powder;
• 75 g butter;
• 30 g raisins (candied fruits).

Preparation:

1. Let's start by whisking softened butter with salt and sugar.
2. Then we drive in the eggs and beat everything again, set it aside for now.
3. Break the peeled bananas into pieces and use a submersible blender to interrupt until puree consistency. Pour in water to make the puree more liquid.
4. Now pour the banana puree into the egg-oil mixture, stir until smooth.
5. In a separate container, mix the flour with baking soda and baking powder.
6. Next, add the flour mixture in portions to the liquid mass and knead everything well.
7. At the end, add raisins or candied fruits, mix thoroughly again.
8. We lay out the dough in tins and immediately send it to the oven preheated to 190 ° C for 30-40 minutes.

The secret of evenly baked Easter cake is the gradualness of baking, that is, we heat the oven to 180-200 ° C, and bake the Easter cakes at a temperature of 140-160 ° C.

Such simple recipes will allow you to bake moist, tender, soft, and most importantly, very tasty Easter cakes for the Bright holiday. But for baking to succeed, you should not put the dough near the batteries. The high temperature will only make the dough ferment actively and will not lead to anything good. Also, ready-made cakes should be put on their side and left in this position until they cool completely. This will prevent the baked goods from sagging under their own weight.