The cake is delicious

Thanks to Elena Bo for a delicious cake!
I've been baking it for a long time. And this time I suddenly wanted to "flavor" him

I replaced vegetable oil with butter, water-milk, added saffron infused with tea. a spoonful of vodka, "Christmas" spices 1/2 teaspoon, a teaspoon of lemon extract "Sicily" (I buy in Treere and persistently advertise to everyone).
The dispenser was filled with raisins and candied citrus fruits.

I got almost Pannetone !!!

Nobody tried to bake Easter cake in the French mode? What are the results?

Katrin probably shouldn't be tried. This cake already has a dark and dense crust (see above), and in French you get an indestructible dark crust.

My first experience of baking Easter cake was not very successful, I read the whole Temka and, disobeying the advice, decided to put it not on a light crust, but on a medium one. The cake is clearly overcooked, tanned and dried out.


I will definitely try again, or maybe more than once
and Toko cut this little cake, dried it, the croutons turned out to be amazing

[Elena Bo]

Girls, I also baked this handsome man :))) I also turned out very tasty, but I bet that bread, that here is a cake with a delay ... and I don’t look .... I trust my stove) and didn’t let me down, recipe I would put vanillin so that there was a smell ... well, just wow) and I love it even more ... Elena Bo ... tell me how much vanillin to put to make it sweeter ??? Thank you!!!!

Elena Bo!!! I am writing to you .... because Easter is coming soon, but if you knead this dough and bake it in the oven in small tins, how many will there be? I'm just an amateur in this, I ask the Pro for advice ... tell me !!! I want to please my family with a large number of pies, but I will also bake such large ones in HP, I'm afraid not to spoil anything and not to alter anything ... at what temperature does the oven and how much ???

Today I baked Easter cake according to this recipe. The baking rose, the crumb baked great, but there is a big but. I do not like that it is very dark on the sides, and this is a big marriage in baking for me, and the crust is light. Haze in the "Basic" mode, size "M", light crust. The question arises, in which mode to try to bake so that the cake on the sides is not very dark? If you reduce the amount of sugar, it will be just like ordinary bread, on the contrary, I would add more sugar.

[arisha]

As for me ... so I have already spoken out ..... Easter, or rather I like Easter cake sweet, I also turned out high and all of one beautiful dark color, I baked on a small one and on a light one ..... like this. ... if you remove the sugar, you get just bread, I definitely want to experiment with sugar and vanilla, not vanilla sugar, maybe then it will be super !!!

arisha and here is my photo ... judge for yourself, I did everything the same ...

I made it according to the recipe, but replaced the water with country milk, and on a signal with candied fruits, I added a spoonful of honey and a few teaspoons of sweet wine in which candied fruits were soaked, because the dough was unsweetened and thick. After that, it became more elastic. Everything worked out, I liked it. It rose perfectly. Delicious. The only thing: the Light Crust program is not suitable for Mulinexes with their non-baked top crust. I baked for several minutes in a red-hot oven.

Yesterday I baked this cake at the rate of 300 g of flour (The calculation is given in the very first message). I added finely chopped candied pomelo, orange, ground apricot grains (a little), coconut flakes (a little), instead of milk - gas. water + 2 tbsp. l. dry milk. Walnut oil. The weight was set to 750 g (there is no less in my car), the crust is medium (I will try for "light" next time). Mode - baked goods. Cooked well. Airy and tasty. Thanks for the recipe and clarification.

[arisha]

arisha and here is my photo ... judge for yourself, I did everything the same ...

Dear Svetik, we got such a beautiful cake, but using the same flour, yeast, etc., different products come out. Why? How are you doing? And one more question, how do you achieve such a beautiful crust? (I hope that you bake in the Bread Maker) Thank you !!!

[geokar]

geokar
yes, you know, I baked in my baby Panasonic-255 for the first time, so to speak, I tried it before Easter ... and this is how it turned out, as it was written on a small size and put a light crust and it turned out such a handsome man

Perhaps you have noticed that I am writing to you from Greece .... As they say, Greece has everything !!! But that's bad too !!! There are so many types of flour, that you get confused !!! Do you know if you need to take "hard" or "soft" flour?

[geokar]

Perhaps you have noticed that I am writing to you from Greece .... As they say, Greece has everything !!! But that's bad too !!! There are so many types of flour, that you get confused !!! Do you know if you need to take "hard" or "soft" flour?

geokar and what kind of stove do you have ??? You know that here a lot also depends on the stoves ... so I also paid attention .. yes on the same Easter that I baked, you can look at the pictures earlier ... the same recipe, but I got this one, but I saw people well, just barely light ...

My stove is not cool !!! But everything that was baked turned out! What is interesting both in the recipes of this stove and in the recipes of this site! I'll even post pictures. I'm bragging!

[geokar]

geokar, and what kind of cake recipe? Is it Elena Bo's cake? It turned out good. And then I'm knocked off my feet, trying to find some recipe for Easter.

[geokar]

geokar, and what kind of cake recipe? Is it Elena Bo's cake? It turned out good. And then I'm knocked off my feet, trying to find some recipe for Easter.

So because of his birthmark I am writing to you !!! It turns out - then no !!! If you want, I can send you a list of products.

[geokar]

geokar, then in order. The products are the same or, after all, something ran out, bought in addition, maybe from another company? .. Do you weigh the products on scales or glasses? .. etc.

You know Elena's cakes are good! But they do not keep fresh, as they have little fat. We slightly modified the "butter cake" and here's what happened! Very tasty, as if everything was done by hand and not by a machine! But it doesn't always work out !!! I can't understand this, WHY ?!
The products are the same. The scales are electronic, only the yeast is measured with a teaspoon (but they are also permanent)

How do you store yeast? Maybe they lose their strength and the cake does not work. And then you open a new bag of yeast - and again everything is fine ...

How do you store yeast? Maybe they lose their strength and the cake does not work. And then you open a new bag of yeast - and again everything is fine ...

You know, I’ll tell you honestly, they sent me from Georgia - Turkish yeast "Pakmaya" and they "walk" in Russia. In a pack of 80 grams, well, I have it open for about 2 weeks, have they really lost their strength during this time? By the way, I'm writing about dry-free-flowing yeast. But I didn't use the Greek ones! Because the Bread turns out to be excellent on this yeast (a loaf with a yield of 750-800 grams is only 1 tsp)

In a pack of 80 grams, well, I have it open for about 2 weeks, have they really lost their strength during this time?

But carefully study this section of the forum:
https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=327.0

Here a lot of interesting things have been written about yeast ...

geokar, I want to write about flour: durum is from durum wheat, that is, with a high gluten content, which is necessary for bread. so take firm

everything will be fine for you, first, change your yeast to fresh and see the result, and then you will understand everything yourself and your bread or Pasochka will come out just super ...

on fresh pressed? how is the cube? and if so, could you tell me how much is needed for the amount of flour 340g and it is necessary to "brew" them in advance so that they rise and then throw them into a bucket? I will be very grateful...

The forum has already written: for ordinary bread, -2g of ordinary yeast for every 100g of flour and twice as much for butter (kulich). You can "test" them for germination by mixing them with warm liquid and a little sugar beforehand, and let the chiffchaff rise ...

The forum has already written: for ordinary bread, -2g of ordinary yeast for every 100g of flour and twice as much for butter (kulich).You can "test" them for germination by mixing them with warm liquid and a little sugar beforehand, and let the chiffchaff rise ...

Thank you! that is, before putting it in the bucket, let the yeast rise separately (cap). Did I understand correctly?

that is, before putting it in the bucket, let the yeast rise separately (cap). Did I understand correctly?

Right. As a rule, if the yeast is "strong", this is enough for 10-15 minutes.

Yesterday I tried to bake a smaller version, because I was afraid that it would not work and did not want to spoil the food. At first, the recipe indicated - 160 mg - eggs + milk, and since I did not know how much the eggs themselves took, I poured the eggs into the measuring glass first, then added milk and put this thing in the microwave for half a minute, the protein managed to boil and had to make an omelet
Then she poured warm milk immediately and everything according to the recipe, however, instead of nuts she took not fried peanuts, but, nevertheless, the taste turned out to be excellent. The dough was watery, I was very worried about this at first, but did not interfere. As a result, for the first time I got an airy loaf, before that the roof fell all the time. Delicious, airy, airy, airy !!! Thank you very much to the author for the recipe !!!
I forgot to put a light crust, at the end of baking it smelled a little burnt, but to taste it is not noticeable

Geokar or simply Yorgos, I am also from Greece, I have been baking bread for 2 years already, so if you contact me with pleasure I will help you. Kulich from Elena Bo baked that year, it turned out just super. I buy solid flour - the one in the blue package "miles of Ag. Georgiou" (if I am not mistaken, in the name of the miller). Yeast I take those that are written in large letters "Magia" -beige brown, NOT yotis (I did not like them). I love bread with all sorts of grains and half with rye flour. I found a great way out with rye, I'll think in a bread ... I'm not from Athens, so call me ... but if you find an artopoio where black bread is baked, ask if rye flour is sold by weight. It costs more, about 1.40, but WHAT flour !!!

Hello everyone! I'm still a newbie,: red: so I have a lot of questions. Help me please . I'm about to bake your cake, but I can't figure out which program to put on: 500g., 750, 1000g. and on what crust? I have Moulinex 2000. And one more thing: when should I throw an apple, directly into a bookmark or upon a signal, along with candied fruits? ??? Thanks for the help!!!!

I want some advice. By Paskha I will bake this Kulich from Elena Bo at the rate of 450 g of flour.
I bought teflon molds, with a capacity of one liter, is this test enough for 2 molds? I want the cakes to be high ..
I plan to entrust the dough to HP, but bake in the oven. In our family, it somehow happened that the cake is round. And this year I especially want to do everything according to tradition ..

H @ tusik, the calculation is very simple: the sum of flour in grams and liquid in milliliters is your approximate output volume
and it is better to add an apple in the middle of the batch, on the whistle

I very rarely bake something in the oven ... tell me how to bake this cake in the oven, how many degrees and how long and how to try it so that you know what is ready ??? I still can't decide to bake in the oven or in a bread maker ... in the oven, the form will still be more interesting. I think to take a round one.

Elena, thank you very much for the recipe. For three hours without a headache, Easter cake is a delight. baked sweet bread on the program, the time program was 2 hours 55 minutes.
I just baked this cake according to the main recipe. The apple with a stub weighed 290 grams, I cut it into large pieces and did not worry that the dough was smeared. Raisins - 190 grams.
Before that, I made this cake with the addition of cocoa - but the mentality is still - with open eyes like gray bread with raisins, with closed eyes - a delicious cake with a new taste.
Kulich didn't even have time to take a picture, she just weighed it, went to smoke, and more than half of it was snorted. The weight of the Easter cake before the arrival of the hamsters in the kitchen was 1182 grams.

[N @ tusik]

N @ tusik - everything is correct.The correct cake came out. Smells around the apartment, probably - abaldenous!

I also baked this cake today. Rather, there were two of them. Kneading in HP, baked in the oven. I used nut butter - a neighbor came running - what are you baking, I'm going crazy

off. There is a condition on the forum - call photos with non-Russian letters. Otherwise, they cannot be viewed in full format.

How much I've read about Easter cakes already ... my head was spinning just what to choose ... but now I will try to bake in the oven ... in small tins ... otherwise I baked it in KhP on Thursday ... well, very large, or rather heavy in weight .... 909g, heracacles, but I wanted a small and light one. Girls .... tell me, I want a sweet cake, I want to put vanillin instead of vanilla sugar, but I don’t know how much ... if according to the recipe from Elena Bo, then how much should I put ??? I will probably put on the Basic, Dough mode ... it will last for 2 hours 20 minutes, and then I will transfer it to the oven ... in the molds ... I want the aroma ... just WOW ... so that everything the neighbors knew that I was baking ...

Svetik_, put vanillin literally on the tip of a knife or 2 pinches of small ones ... With vanillin, jokes are bad - if you shift it, the cake can taste bitter.
Personally, I am guided by the smell (pour it right out of the bag) - as soon as it smells good and tasty vanilla - that's it ...

So I baked it!
The first one failed in the last 20 minutes of baking, and the second one is handsome!

Deviations from the recipe: - in both strawberries and candied pineapple, yeast 2h. l.
In the first, instead of an apple, a pear and three select eggs. The dough was VERY thin!
The second contains an apple and two selected eggs. The gingerbread man was sticky and often resembled a "rat".

And I baked it again, at half the rate. In the photo - on the left (on the right - from Viennese dough). We haven't cut it yet, so I can't show it.
This time there was such a funny story ... I was just lucky that everything worked out. So an uneven roof is the lesser of all possible evils)))

In the process of kneading, the husband was very interested in what was going on there. Well, we opened the stove and watched how the bun was rolling around there. And in the dispenser, I put nuts, raisins and apples to the eyeballs. And suddenly ... Something will click! And the stirrer stopped. I was scared, I think everyone broke! Then a few minutes - and again substitution. I calmed down.
An hour later, somewhere I was concerned that the discharge of additives from the container did not work. She began to run to the stove, check. When there were 57 minutes left until the end of baking, I realized for sure that I would not see any additives - that click when we peeped was the oven's attempt to open the container. I came in, pulled out the cord, kneaded it by hand. And my gorgeous kolobok (of course, with peculiarities, but still pretty) has noticeably fallen out. I barely intervened, I must say. The dough is elastic and everything just bounced off it))). Although it sticks to your hands a little. In general, I left my poor fellow to come up for another 20 minutes - I was more afraid of how much the yeast could still withstand the flashing - it is not known. And 45 minutes for baking.

I have this one, it came out under the lid ...

I did everything exactly according to the recipe from the first page. I cut the apple and put it right inside. 3 eggs weighed 130 grams, so I added 40 grams. water up to 170 grams, as advised here. + slightly more than 100 gr. milk (somewhere 120g probably ..)

Easter cake turned out with a squeezed cap, weight came out 1165 gr.
strange, last year everything worked out perfectly according to the same recipe ..
Is this excess water so spoiled?

offtop
noticed an interesting thing - my electronic Phillips scales were included in 10 cm from the microwave. And as soon as I turned on the microwave to warm up the milk - the scales "went crazy"! There was nothing on the scales, but the numbers on the display began to jump chaotically up and down .. As soon as the microwave turned off, zeros appeared on the scales. When the experiment was repeated, the numbers jumped again.

Apparently electromagnetic radiation has such an effect on the electronics of the scales ... So believe after that that all microwaves. ovens are well shielded ..

Girls ... and at me ... you will see ...it's just to die not to get up ... yesterday when I wanted to bake bread, then my bread remained at the bottom ..... sorry I didn't take a picture ... imagine if it were today. just before the holiday I decided to knead on the Main Dough, then transfer it to Pizza, then I divided it all into tins and put it in the oven ....... So imagine what happened .... Earl ruins .... did not bake for a very long time, but judging by the weight ... heavy .... it means something else ... it's a shame, I think that if my friends don't like it tomorrow, I won't bake cakes in the oven anymore .. only one big one in HP and Everything ...

This is after the mixed fudge, it's good that she didn't let me down


These are my small Easter cakes ... why did they tear the roof off ??? I don't know .... I did it for the first time .... maybe I won't

Brightwing!
Smiled.
What your Easter cakes are cute and funny!
I also have some strange cakes in the oven - heavy. And in the bread maker - light and airy!

[Kosha]

Kosha thanks of course ... but what happens to them ??? I can't understand .... I thought that I had such heavy tanks ... or rather it turned out, and I baked French bread in a bread mold in the oven, so finally it’s not right ... in HP such a cool ... weight such, but in appearance ... a little ugly ... and yeast decided to let me down ... how do people get such a smooth roof on Easter cakes ???

These are my small-sized Easter cakes ... why did they tear the roof off ??? I don't know .... I did it for the first time .... maybe I won't

I bake them and do not break anything, and large cakes ..
Apples barely fit into my front paws, vanilla sugar - 12 grams each ... Well, what a knife you need to have ... But the main thing is that the results are amazing. Try to do this - I'm sure you will succeed. Just to achieve results, try to change any ingredient just in case - my last purchased flour is good only for black bread - for cakes I had to buy another ... the same, but in a different store ..

[Svetik_]

Svetik_
I think you should have sprinkled your cakes with water.
behold HERE written about this eHfect. I tried it on my own, I made the dough in KhP, and baked in the oven - very protruding, beautiful and tasty. True, the fudge failed to me, boom to work.

And here is my Easter cake! The taste is simply wonderful, it is indistinguishable from the oven-baked one. The guests liked it so much that they decided to buy a bread maker!

[Kosha]

Kosha thanks of course ... but what happens to them ??? I can't understand .... I thought that I had such heavy tanks .... or rather it turned out, and I baked French bread in a bread pan in the oven, so finally it’s not right ... in HP it’s so cool ... weight such, but in appearance ... a little ugly ... and yeast decided to let me down ... how do people get such a smooth roof on Easter cakes ???

If everything comes out fine from the same dough in the bread maker, then you did not give real proofing to your cakes in uniform.

After placing the dough in the jars, let them stand warm so that they at least double before BAKING.
And only then put the forms in the oven.
And if you spray the dome with water another five to ten minutes after the start of baking, then the surface will be perfect.

I really wanted to get such a result as in the picture of the first page and the like, but alas, this did not happen. I also decided to test the possibilities of my Listo in making pies. And I got disappointed. Having done everything according to the recipe, in the end came out a "brick" weighing 1.5 kilos. Although it looks not very bad. And during baking, the aroma emanated through the kitchen such that one wanted to quickly pull it out and see a light, airy product. Baking in the Sweet dough mode 1.52 hours. It turned out raw, baked for almost 50 minutes, Overexposed, in the middle, as if with the addition of cocoa. And he himself, like a fire victim. In general, I did not like the presentation.
we'll taste it tomorrow. P.S. Roughly the same thing happened with Easter cake.

[UR7IOW]

I really wanted to get such a result as in the picture of the first page and the like, but alas, this did not happen. I also decided to test the possibilities of my Listo in making pies. And I got disappointed. Having done everything according to the recipe, in the end came out a "brick" weighing 1.5 kilos. Although it looks not very bad. And during baking, the aroma emanated through the kitchen such that one wanted to quickly pull it out and see a light, airy product. Baking in the Sweet dough mode 1.52 hours. It turned out raw, baked for almost 50 minutes, Overexposed, in the middle, as if with the addition of cocoa. And he himself, like a fire victim. In general, I did not like the presentation.
we'll taste it tomorrow. P.S. Roughly the same thing happened with Easter cake.

UR7IOW, it is a pity that you have such a disappointing result. And its color will be like with the addition of cocoa, if you added walnuts. And when baking, it is necessary to expose a light crust, since the pastry burns more strongly. Good luck with your next attempts!

This Easter my oven baked 5 Easter cakes from Elena Bo. The first pancake, as they say, is lumpy - I messed up, added an apple too early, the cake rose badly. Although friends ate this. The other four turned out superb and went off with a bang !!! The result is in the photo. Glaze - orange juice with powdered sugar plus sprinkles.

The cake is wonderful! Thank you!

They took my grandmother to the village - so all the brothers and sisters living there said that next year I will bake pasta for everyone

The first pancake, as they say, is lumpy - I messed up, added an apple too early, the cake rose badly.

And I immediately threw the apples - and it turned out great

Baking in the Sweet dough mode 1.52 hours. It turned out raw, baked for almost 50 minutes, Overexposed, in the middle, as if with the addition of cocoa.

Try to bake the cake on the main program, which is about 3-3.5 hours in time, but put on the minimum weight and a light crust so that it does not burn. If it is not rosy, then you can finish baking.