nataliForm
Admin, Christ is risen! Everything worked out according to your recipe! This is my first experience! The daughter "helped" and made 2 Easter cakes for herself without raisins. She baked one cake in a bread maker. Husband said he would take a job to show off Thanks again
Traditional Russian cake
Traditional Russian cake
Admin
Natasha, very pretty cakes turned out, BRAVO!
I look with envy for some time now I have not finished baking cakes and pastries, but I am always happy for others - eat to your health! This version of Easter cakes, one might say "ancient", I often meet it as "old recipes"
ElenaBK
Admin, I want to hold a rehearsal, I have a new stove, I have to negotiate with the oven. Question about cardamom. You directly put the powder in the dough, or it is better to soak it in cognac beforehand
Admin

Lena, good selection of Easter cake Wishing to turn out and delight with taste!

I take cardamom in shell cups. I break the cups, I take out the grains confusing them - but not into powder!
ElenaBK
Admin, am I confused 5 cups or 5 grains from one cup? I understood about the degree of grinding, without fanaticism
Admin
Cardamom seeds hide in small oblong cups

Traditional Russian cake

For Easter cake, take 5 large green shell-shells, take out the dark grains themselves (black) from them, and crush them.
Innushka
Admin, Tanichka, everything is so interestingly painted, and intelligible) Thank you!)
Judging by the recipe, the cake turns out to be delicious, sweet and rich. We must try this option.
Admin

Inna, THANK YOU! Very tasty!
Exactly the same, as I remember, a real Russian Easter cake, soft, porous, moderately sweet
Unfortunately, I do not have the opportunity to bake cakes now, but if it did appear, I would bake the first cake only this traditional Russian
ElenaBK
Tatyana,. And thank you very much forTraditional Russian cake
They reminded me of her. I dug it out in my bins. My inheritance is already published in 1953.
Admin

Lena, gorgeous book! Take care of this book - a useful rarity
My book is older - born in 1964. But, the child managed to learn the basics of culinary on it, when she was still walking in wet pants and the scars in the form of tears still remain
And not so long ago I bought a rarity "KULINARIA" born in 1955 - I'm happy as much as 960 pages!
elvin
Hmm, how did 1964 get older than 1953? ... Can I only get younger over the years?
Shine@
Admin, Tatyan, such a problem, after baking I put it on the barrel, but it crumples, the splinter is dry, little flour or ???


Added on Monday 18 Apr 2016 09:48 PM

and just VERY gentle, while I removed the sides, they flattened ,,,,, ((

GTI Tatiana
Tatyana,
Tanyusha, I need your help
I made Myasoedovsky cake. Then I saw your recipe. It seemed to me or they are very similar. Therefore, maybe you can tell me about the dough, which is put at night.
Raisin has a set at 9 o'clock for the night, and how many hours do you have?
I put it in the morning, after four hours (I made it for 500 g of flour) in a three-liter saucepan, the dough rose to the lid, rested and naturally fell off. I waited for the remaining time according to the recipe (another 5 hours), but the dough didn't rise so high anymore, it bubbled, the dough smell changed.
The zest does not appear in Temka, but today we need to make cakes. Those were all trial.
So the dough was not so active later. It rose reluctantly. In the forms, it took three hours and barely lasted 2/3. I was afraid of peroxide.
Easter cakes turned out with a dome, beautiful. When baking, they rose by another 1/3.
Tanya, if not difficult and there is time, explain about the dough.
Admin
Tanyusha, my night dough ran very quickly, so much so that I had to deal with Easter cakes at night - without sleep Much depends on yeast, and flour, and the temperature of the proofing - here, call

After this incident, I put dough and bake only during the day - I really want to sleep at night

About the dough: it could stand, overripe. And such a dough is already difficult to raise, if you only use it as a base, mix in a little more yeast to give the dough a boost, activate and let it work.
GTI Tatiana
Quote: Admin
I put dough and bake only during the day - I really want to sleep at night

Well, that's why I got busy in the morning.
Need to wait 9 hours? Maybe this process is such a mandatory technique?
Or go up and make dough?
Admin
Quote: GTI
Or go up and make dough?

Take this path, track the dough after the fact
GTI Tatiana
Quote: Admin
stir in a little more yeast to give the dough a boost, activate and let it work.
Here I felt that this should be done. But I thought that the recipe still needed to wait nine hours.
Tanya, thank you very much.
Admin

Tanyusha, let it work out!
Well, this dough is such an unpredictable thing, when it's OK the first time, and sometimes with surprises, too, like on the tested test, it came across. Therefore, after the test is working, you also need to track
GTI Tatiana
Admin,
Tanyusha, thanks again and again.
I will be guided by the test.
Happy holidays
Taramara
For me, too, this is the main and favorite recipe, twenty years, or even more. From a book that was reprinted in the eighties on almost newsprint and even with typos in the recipe. And in general, under the name simply "Kulich".
I always make dough in double volume in the 1st way, never let me down. Here's what happens usually:Traditional Russian cake, even before the glaze.
Admin

Tamarawhat a rich harvest! WOW!
Yes, old tried and tested and reprinted many times
GTI Tatiana
Can I put it on baked milk? Or it is better not to experiment on that last day.
Admin

Tan, you already got it today, make the dough according to the recipe.
It's nice and obedient, you just were so unlucky this time

And on the ghee on Easter week you will cook
GTI Tatiana
And that's true. I will conduct experiments later. I don't want to screw up.
And that cake turned out delicious. I cut it all ok.
But it could have been better. I will "follow" the test this time))))))
GTI Tatiana
Tatyan, well, I have no luck with this dough. I put it this morning using the second method. And again, exactly four hours later, SHE fell. The pan was large, It did not reach the top by 3 cm. I put as much as 2 thermometers in the oven. It was 27 *.
I'm making a dough.
Admin

Tanya, there is such a test indicator: when the dough rises, we monitor the lifting height, as soon as the dough has risen ... and decided to start falling (as can be seen from the traces on the dishes), even drops a little - we immediately take it into processing and go to the next kneading stage. No need to wait for the dough to completely settle
GTI Tatiana
Tanechka, Thank you. So I did just that. The dough turned out gorgeous, squeaked under the hands. Fit quickly and fit well in forms.
Usually I focus on the dough when I make bread or something.
And then a new recipe for me and I realized that this is a new technology. Long fermentation.
The Easter cakes were a success.
Now I have put on "Vienna". There is no need to wait for a "peak". According to many prescriptions 8-12 hours, regardless of the "peak".
Ksyu-juha
Very, very, tasty, we have the most favorite recipe in our family, they don’t want another one now, but .. I put a little more sugar, I don’t put cardamom, and raisins with candied fruits, 150 g each. Thank you! real butter, delicious cake!
Admin

Oksana, to your health!
Happy holiday, may this event rejoice with a delicious cake
irina tukina
Hello Tanya. I read somewhere that the ready-made cake should be put in the refrigerator overnight, is this correct or not?
Miroslava
Quote: Admin
Traditional Russian cake
Hello, I love this cake recipe for the third year in a row. this year I bought a bakery and tried another recipe in it, which I found on the internet, but it turned out not tasty. I did it as always, so of course it tastes better ...Tell me, has anyone tried this recipe in a bread machine? how many ingredients do you need to add? so I would like to make life easier: (otherwise there is not much time with a small child ...
Ksyu-juha
Quote: Miroslava
Tell me, has anyone tried this recipe in a bread machine?
Incorrectly late - I knead the double rate almost to the end with a mixer, and then in hb three times in the mode, the cake is kneaded to the end. In hb I baked - if half a portion was laid down - I had a batch of 1250 grams - the flight was normal, but from the oven it was definitely tastier for me.





And I spekla - thank you again, this is the most favorite and delicious !!! Just delicious, especially on the third day, and when the second approach in the night in the refrigerator, I kneaded it in the molds and I can put it back in the refrigerator, I finally come up and bake
And the cut
Traditional Russian cake




Traditional Russian cake
What pictures are upside down
Admin

Oksana, congratulations on EASTER and such a beautiful Easter cake! Looks gorgeous

The recipe for kulich that does not die over time, for a long time
Ksyu-juha
Quote: Admin
The recipe for kulich that does not die over time, for a long time
so it is, I always bake it
True, I have a new oven this time and I fried it a little, until I realized that yes, but the taste is excellent !!!




Traditional Russian cake
Admin

Oksana, to your health! Cake worthy of attention
Wait, adjust to the new oven, and your masterpieces will go, do not be upset
Ksyu-juha
TatyanaThank you very much, it definitely needs to get used to it, for the third time it's already better, but not masterpieces.
Quote: Admin
Cake worthy of attention
Exactly, I love it, which I don't bake, but this one is always included in the baked ones!
Admin
Quote: Ksyu-yuha
but this one is necessarily part of the baked ones!

Oh, if the cakes weren't so fat and sweet ... I baked and eat them every day
And now I just look at the pictures, lick my lips and envy our Russian Easter cake for good

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