Easter cake (1)

Category: Easter
Easter cake (1)

Ingredients

flour (sift!) 1 kg
milk (warm) 1.5 cups (240 ml)
sugar 2 glasses
eggs (weight 1 = 60 g without shell) separate the yolks from the whites 4 things
butter (melt) 300 gr.
lemon peel 1 tsp
vanilla 1 gr.
cardamom (powder) 1 tsp
some salt
fresh yeast 50 gr.
raisins 150 gr.
candied pineapple 50 gr.
chopped roasted almonds 60 gr.
yolk + a few drops of ice water 2
form 20 cm in diameter and 6 cans from 250 gr. packaging of coffee. grease with oil and cover the bottom with baking paper.

Cooking method

  • I have been baking this cake from Marianna-yeah, with my minor changes, for three years in a row, because it is amazingly tasty, beautiful and aromatic, and also because this is my granddaughter's favorite cake! Unfortunately, I have not saved step-by-step photos, but this year, when I bake, I will definitely take a photo and add it.
  • Dissolve the yeast in milk and add flour to the consistency of sour cream, put in a warm place, let the volume double.
  • Add butter, sugar, salt, cardamom, zest and yolks, mix well and add whites, whipped until firm peaks.
  • Then, in two steps, add flour and knead a not very thick dough, cover and put in a warm place, let the volume double.
  • Stir in raisins, candied fruits and almonds into the dough that has come, roll them in flour, fill the molds by 1/3 and let them rise 3/4 in a warm place.
  • Grease with yolk, bake in a preheated oven at 180 "C, a large Easter cake for about an hour, small 25-30 minutes.
  • let cool. cover with warmed jam. and then glaze.
  • glaze:
  • Beat the protein with a mixer, gradually adding lemon juice and sugar.
  • P.S... grease the top of the cake with jam so that the glaze does not spread and keep its shape.

Note


Lyuba 1955
Wow! The beauty! there are already recipes for which I have been baking for years, but no, I saw the recipe and my hands are itching ..., thanks, I really want to try yours too!
natapit
Thank you so much!
mamontenok
Natasha, tell me, if you put jam under the glaze, the glaze dries up or remains damp. If it dries up, for how long?
natapit
I dried up quickly, but after all, it was much warmer that year was +25
Sofim
And what is the consistency of the dough at the end of the kneading? How about patties or more moist?
I liked the cake very much
eugeshka
Natasha, I want to try to bake Easter cakes according to your recipe, but I can't knead the dough with my hands (I'm sick), what do you think, if you do it in a bread maker (half the norm, it won't pull a whole, probably), pour the dough onto flour (according to the instructions, I have yeast down , then flour, everything else, liquid on top), then butter, sugar, etc., or all the ingredients for flour, and then dough? Or is it not important? Kneading, probably, on the "dumplings dough", let it rise and after about an hour, stir in the raisins in the same mode? I just never made a dough with live yeast, I want to do it tomorrow so that I don't experiment on Easter cakes themselves! I would be grateful for your answer!
natapit
Sofim... much wetter! the cake is delicious!

eugeshka, I kneaded with my hands, but I think that the bread maker will not fail! good luck!
Sofim
Thank you!
Another question, on which mode you bake: top-bottom, bottom, convection, bottom-convection, or some other? The oven has not yet run in all the way, I usually bake various cheesecake buns on two baking sheets on convection, but I have not yet adapted to large products.Oven they need to be longer, I'm afraid sunbathing on convection as negros
svetlana18
Quote: natapit

I dried up quickly, but it was much warmer that year it was +25
Please tell me, what is the output from 1kg. flour? How many molds are approximately and what diameter?
Sofim
The first post says about it
svetlana18
Quote: Sofim

The first post says about it
Thank you, I didn’t see it ...: girl_red: I rewrote the products from the recipe, but I didn’t read it to the end. : DNow I will try the recipe.
natapit
I apologize for not answering immediately, I urgently left for Ukraine. Bake top-bottom mode without convention, good luck!
Sofim
Awesomely delicious recipe! It tastes similar to Myasoedovsky, but not so confusing. And the result Thank you!
svetlana18
Quote: Sofim

Awesomely delicious recipe! It tastes similar to Myasoedovsky, but not so confusing. And the result Thank you!
VERY DELICIOUS SWEEPER HAS BEEN GREAT! : girl_claping: I have been looking for such a recipe for the simplicity and sweetness of the dough for a long time! Thank you very much!
natapit
Thank you girls! I'm glad: yahoo: I liked the cake!
Aprelevna
Natasha, tell me, for milk, 240 ml, is that a measuring glass?
I only have 250ml, how can I calculate exactly how much milk I need?
did you specifically measure how many in ml 1.5 cups?
Thank you!

I have already counted 1.5 glasses of milk, this is 366 ml (Art.240 ml)
Aprelevna
Natashik, I'm with my father!
I kneaded half of the recipe, for 500 g of flour, a bread maker worked with the dough.
It turned out a test for 2 forms: 13 and 17 cm in diameter.
It turned out negritos (we love so much), baked for 45 minutes.
PS: she herself crumpled the roof on that cake, which is wider, covered it with foil and pressed it down slightly ...
I want to thank you for the recipe, the dough is super !!
Tomorrow I'll cut it open and try.
Thank you!!

Easter cake (1)Easter cake (1)

and here is the cake in makeup

Easter cake (1)
Eleanor
I also made this cake. In general, the first time I made Easter cakes. I got three Easter cakes, small, medium and large (conventionally). In general, I liked it, only the icing made chocolate, because raw eggs strain me. The taste of the dough is stunning, but .... the roof did not break, it came out so smooth, beautiful. there was a moment when I thought that the dough from the molds would completely run away, but somehow it stopped. The question is different: the dough was not baked inside, this is the first, and the second, when you start cutting, there is emptiness inside, only the roof has risen and that's it. And this is in all three Easter cakes, of different sizes.
I thought that, apparently, I did not hold it, but yesterday I tried to do it again. Same.
What could be the reason??? The yeast behaved very well and closer to the edges - it was amazing!
natapit
it's hard for me to say what the problem is ...... maybe it is worth increasing the baking time, but at a lower temperature?
Eleanor
Thank you very much! I will try! You can also bake it as a cake. To do it next year. I'll try with dry yeast. She did it with the living. But the taste is, of course, incomparable. I have long dreamed of just such a flavoring option. Yes, and these were the first cakes in my life in general. Now I will train.
natapit
Elena-luna
Natasha !! I love your recipes very much, I just adore them. I want to try baking this cake. Please tell me, how do you make the glaze?
natapit
Elena-luna, thank you for your trust!

for glaze:
1 protein
1.5 cups powdered sugar
2 tbsp. l. lemon juice

glaze:
Beat the protein with a mixer, gradually adding lemon juice and sugar.
P.S. grease the top of the cake with jam so that the glaze does not spread and keep its shape.
Elena-luna
Thank you Natasha !!! I will definitely try.
OHara
Thanks for the recipe! I tried cake for the first time in my life and everything worked out. I tried to immediately cool down, I can hear cardomon, but every other day everything is amazing. I will definitely do it for the holiday.
natapit
Natasha, thanks for trusting my recipe!
Aprelevna
Natasha, this year I again have Easter cakes according to your recipe !!! Thank you!!

Easter cake (1) Easter cake (1) Easter cake (1)
natapit
So beautiful!!!
Larchik79
Can you replace live yeast with dry yeast and how much is needed then? Already figured it out!
spring
Thank you for the recipe, clean and tasty, and have already tried it.
Sl @ wall @
Very tasty cakes are obtained. I have been baking for the second year according to your recipe. Thanks for the recipe.
The cakes are all even, the dough is pleasant. Baking them is a pleasure.

Easter cake (1)
Eleanor
Hello! Again this year baked according to your recipe. The dough, of course, is simply crazy, you can eat it raw, the smell in the kitchen is also breathtaking. I took it out of the oven - everything was as if it were a selection, from small to large))) I took into account your advice on lowering the temperature and increasing the time. Let's see what happened to the middle when we cut it. But it will still be delicious. That's for sure. The recipe is completely easy, I would even say the easiest. And the taste is exactly the taste that has always been dreamed of, these are my memories of the last year. This year, I hope it will be even better)))) Thank you !!!!
Kokoschka
natapit, And at what temperature do you bake?
Aprelevna
Kokoschka, I bake all the cakes at 180 degrees for 30 minutes, and for 160 another 10-15 minutes, depending on the size of the cake, the larger the shape, the longer it takes.
Kokoschka
Quote: Aprelevna

Kokoschka, I bake all the cakes at 180 degrees for 30 minutes, and for 160 another 10-15 minutes, depending on the size of the cake, the larger the shape, the longer it takes.
and the program?
Lower heat or together with upper heat?
The oven is new and won't adjust ...
Aprelevna
Kokoschka, yes, I always turn on both heat. The cake should be baked evenly, from all sides
Svetlana M
Thanks for the recipe. Very tasty, everything worked out !!!
Svetlana M
I have an electric oven, and although it is a good brand, it is very old, and therefore lies with the temperature. I check the baking with a wooden splinter (skewer), pierce it in the middle - if the dough is raw, it will stick to the stick, and if it is baked well, the stick will be dry. I always check that. I think that many people know this simple way))))

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