Kokoschka
eye, Tanyusha thanks for your help !!!!!!
Painting
I bake these cakes in metal molds, but I cover them with baking paper in two layers. I wrap the paper around the mold, pierce it with a needle (mark the puncture points after baking), then insert it into the mold and bake it that way. And I wrap ready-made and already cooled cakes in plastic wrap and they remain soft for a very long time. If there is room in the freezer, I freeze it.
Kokoschka
Painting, Tom, thanks a lot, great idea. : wow: That is, insert the baking paper already prepared into the molds and bake. and then once .... they took it out already.
Put in a knitting needle and cool it down, right?
And I have a very good prof. baking paper, bought at Foodcity. it seems there are 1000 meters (in general, a lot).
Loksa
Kokoschka, Lily, only you need to immediately fix the paper well, and it is better to rewind the paper more. When baked in paper, there is no dense crust, and when removed from the mold, the pasques themselves can be deformed. I played this homemade packaging game- I didn't like it very much, I have to adjust!
Painting
Kokoschka, Lily, Kokoschka, LilyI also use professional paper. I take a wide sheet and fold it in half, the height becomes two times less, I cut the length with a margin. I insert this whole structure with already chopped holes for the knitting needle into a metal mold and then take it out along with the paper and hang it up. The whole structure is much denser than paper forms and therefore there are no problems with holes. After cooling down, I just take off the paper and that's it. I have it with a coating, so I don't lubricate it with anything else. Something like that.
I bought my paper from my store of all kinds of necessities. Large thick roll of 100m.
Kokoschka
Painting, Tom's probably in mine too, 100 meters. I bent it, it is also processed and does not require any lubrication, but it is quite dense. the best I've had.
I understood everything, I will experiment!

Loksa, OksanaThank you for responding!
eye
Last year I baked in paper forms, I decided to try to hang it up, so it began to crumple from piercing, and unpunched chills were even smoother in the end, so I gave up this venture with piercing.
Kokoschka
eye, Tanya understood! I made a fragrant mixture today.
Eh, where would vanillin and saffron be cheaper to find ... well, there are no dear words ...
Svetlenki
Quote: Kokoschka
Oh, where would vanillin and saffron be cheaper to find

Kokoschka, Lily, and you put saffron because of the aroma or for the color?
eye
Kokoschka, Lily, I don't see the point in saffron, for many years turmeric - in Easter cakes and pasca (without it I already lack color), even in cottage cheese casserole and syrniki.
With vanilla, we have a different problem: her smell is not the one to which we are accustomed from childhood, more caramel.




Quote: Svetlenki

Kokoschka, Lily, and you put saffron because of the aroma or for the color?
Svetlenki, Sveta, I did not smell it, like turmeric, the only thing I will note is the shade of yellow: in turmeric it is cold, in saffron it is warm, but in this case, in my opinion, this can be neglected, taking into account the cost and convenience use




Quote: Kokoschka
I made a fragrant mixture today.
Lil, you are there that, neater, this is not a gingerbread even once)))
Svetlenki
eye, Tanya, you took it off my tongue straight away. It also seems to me that saffron for color is too expensive a pleasure. Turmeric is our everything. Yeast eats up its aroma and leaves color.

This is me Loksa taught. Ksyu,
Kokoschka
eye, Tatyana, Svetlenki, Sveta, girls, I have never used saffron, today it was the first time when a fragrant mixture was made. I bought it after MK with Lazerson.
I smelled it today ...I don’t know the smell wasn’t impressed, I thought that apparently it is revealed in baked goods, after reading your posts I understand that this is not so ...
Then if only because of the color, then of course it makes no sense.
Moreover, I also respect turmeric very much and I always have it, since there is an Indian spices shop on the FS, and it is the freshest there. There, and artificial vanillin with a parashum. Very not expensive, I also use it.
But then she was generous and put the real one!
In Indian, one pod costs 250 rubles ...

Tanya, how much did you put spices in the cake? Anya writes that she has a fragrant mixture calculated for 1 kg of flour.
eye
Kokoschka, Lily,
Quote: Kokoschka
Tanya, how much did you put spices in the cake? Anya writes that she has a fragrant mixture calculated for 1 kg of flour.
probably in another recipe she writes about it (I add spices to the adits according to her recipe much more boldly and more willingly), here - to taste, and I agree: everyone has their own perception, here it is difficult to dose with spoons of Pts, Lil, everything by eye, even cognac, approximately))) I definitely add candied orange fruits, they also give their own note.
Kokoschka
eye, Tanechka, what recipe do you use for making them?
I have never added candied orange.
I'll take into account the spices.
I have been baking Stavropol gingerbread for a long time, compared to the Aksinya mistress of the recipe, I probably put half the norm.
eye
Kokoschka, Lil, I do without a prescription: I cut the crusts into smaller pieces, fill them with cold water, boil for 10 minutes, change the water three times, then drain the water, add sugar and in the microwave, stirring occasionally, maybe add sugar in the process, everything by eye. As you will see that the crusts are not raw, but soaked in syrup, leave to cool, spreading out in one layer (so as not to stick together in a lump). I store it in a refrigerator in a jar with a screw cap, sprinkled with sugar.
Come on, don't be afraid!
Kokoschka
eye, yeah, I'm going with my thoughts ... (along the way, I'm still learning to sew from scratch ...)
I'll try to make candied fruits, as you write.
Thank you Tanya !!!!
eye
It's very strange that I'm alone in terms of rave reviews this year ...
But I really hope that someone will try Radonitsa for the first time and fall in love forever, like me and all my relatives and friends who fell in love with this cake.
It didn't work out with the photo this year, but it worked out again with baking, however, flour had to be added, sugar, as usual - 200 g per serving, yeast therefore +5 g.
Raisins and candied fruits - moderately very, because the crumb is very tasty and you don't want to be distracted.
Turmeric for color - a must!
When raised / proofed, growth was confident but not challenging.
In the forms, they were allowed to stand not for 1.5, but for 2 hours, and then they did not rise to the brim, but they grew up in the oven as it should and did not come out with mushrooms (portions 2 = forms 3 400 g, 4 200 g, 2 100 g and 1 can big tin from pineapples).
Yes, I'm already baking a double portion of this cake only, before that for many years I baked 2 different ones.

p.: my secretary is in her nineties, she praised this cake, calling it real ... only my grandmother did it, but my mother no longer has it ... such praise is worth a lot!

Anya, I won't get tired of thanking you!
Girls, I sincerely recommend!
Irina F
Nooo, Tanyush !!! You are not alone!!!!!
I'm here!!!!!!! Also!!!!!
Thanks to our Anechka, a wonderfully delicious recipe for Easter cake !!!! Lovely girls bake it and you will be happy !!!
He is beautiful!!!! And everything in it in moderation !!!!
This year I baked Easter cakes according to several recipes, including Selyanina's. And now it's the turn to cut Anechkin cake! What can I say? It covers everything baked earlier)))) ❤️❤️❤️




Here's a cut:
Kulich (paska) favorite





I baked up to 94 degrees, missed, it would be enough to 92!
Girls who like it sweeter - increase sugar)
Kokoschka
I baked it last year and apparently forgot to report. Even the dough with a photo lamp to make it look just as beautiful. We liked it very much. This year, due to all sorts of events in general, I baked only in HP.
I love kuliche dough with oilseed mmmm .....
I want to believe that in a week there will be time to bake!
I'll start with this. Thank you Tanya for reminding me !!!!!!!
eye
Quote: Irina F
It overlaps everything previously baked)))) ❤️❤️❤️
Irina, plus many times!
Lily, let everything grow together and it will turn out to bake!
Painting
And I also baked Anyutochkin cake for this Easter. Pekla and colombu and panettone. Everything is very tasty, but there is no tastier than this cake for us.
Children and grandchildren, even in the middle of the year, ask to bake it at least in buns. Konda has no time at all, I bake in a bread maker.
eye
Quote: Painting

And I also baked Anyutochkin cake for this Easter. Pekla and colombu and panettone. Everything is very tasty, but there is no tastier than this cake for us.

Quote: Irina F
Thanks to our Anechka, a wonderfully delicious recipe for Easter cake !!!! Lovely girls bake it and you will be happy !!! He is beautiful!!!! And everything in it in moderation !!!! This year I baked Easter cakes according to several recipes, including Selyanina's. And now it's the turn to cut Anechkin cake! What can I say? It overlaps everything previously baked)))) ❤️❤️❤️

Quote: Kokoschka
We liked it very much. This year, due to all sorts of events in general, I baked only in HP.

Girls, thank you for bringing your delight to this wonderful recipe!

I understand that there is no dispute about tastes, but I would not want a decent recipe not to be noticed just because we did not comment on the topic. I will be glad if this helps someone, like me in due time, to find a recipe for their favorite Easter cake, which many have been looking for for years.

Anya has not been on the forum for a long time, but she will be pleased when she looks that she has pleased us by sharing the recipe for a wonderful Easter cake.
Painting
Anya, for the umpteenth time I bake your cake and never stop thanking you! This time they came out especially fragrant and beautiful. I'll show you the cut and the pictures tomorrow, I haven't rubbed the glaze yet.
Thank you dear!
Cvetaal
Take my report! Anya, thank you very much for the wonderful recipe! It is a pity that you have not visited the site for a long time. I congratulate everyone on the upcoming holiday!
Kulich (paska) favoriteKulich (paska) favorite
Irina F
Cvetaal, Sveta! Great result!
Will you show the cutter later?
Tell me, did you increase sugar?)
Cvetaal
Irina F, Ira, thanks! I increased the sugar to 200 g after reading the topic. It turned out three Easter cakes, the dome is even and high
Tomorrow we will cut and report
Irina F
CHRIST IS RISEN!!!
Here is a section of Anechkin cake:
Kulich (paska) favorite
My mom still claims that it is the most delicious!)))
I really like him too.





Not visible in the section - inside there are chic Italian candied fruits agrimontana, raisins soaked in cognac with lemon and lime zest, natural vanilla and almond petals!
Cvetaal
My cut and break! Gorgeous fibers! Kulich (paska) favoriteKulich (paska) favorite From "our" Easter cakes - this one is in the first place!

Baked still Italian, they are still in the favorites, especially the Easter Dove from Gala.

okcin
I tried different recipes. Only this year 4. But this cake is the MOST DELICIOUS! Fibrous, fluffy (slightly crumpled in paper form), weightless. Very tasty! She did not add sugar, did not temper the milk. Flour added about 70 gr. Knead in a bread maker. For more than 20 years of baking, this one is VERY VERY VERY MUCH !!!
eye
Quote: Cvetaal
I increased sugar to 200 g after reading the topic
I also
Quote: Cvetaal
It turned out three Easter cakes, the dome is even and high
perfect domes!
Quote: Irina F
My mom still claims that it is the most delicious!)))
and mom, and mother-in-law, and everyone whom she treated or shared the recipe.
Quote: Cvetaal
Gorgeous fibers!

Quote: okcin
I tried different recipes .... But this cake is the MOST DELICIOUS! Fibrous, fluffy ... weightless. Very tasty!
just melts in your mouth ...

Quote: okcin
the milk has not been tempered.
Oksana, but I highly recommend trying it, it makes sense: the taste is extraordinary.
Quote: okcin
Flour added about 70 gr.
So this time I added 100 g of the French thing per serving and removed the bag so as not to add more. The kneading was delayed, the dough overheated to 38 degrees ... two rises are normal, but the proofing was heavy, they did not rise to the brim in 1.5 hours. I sprayed it well from a pulver, they just jerked in the oven, they even stuck to their caps. I had to divide, turn, bake the maleho along the way: the crust is too ruddy and thick.
But VERY tasty nonetheless.
I will not get tired of thanking Anya for our favorite cake !!!!
Kulich (paska) favorite
All - Happy Holidays !!!
Painting
Here is my Easter cake
Kulich (paska) favorite
Kulich (paska) favorite
Very gentle, soft, aromatic. I added sugar to my taste.
This is our favorite recipe today.
Anyutochka, thank you from all our family!
Get well and come back to us soon.
VolzhankaD
My family doesn't like Easter cakes, we eat with reluctance. But this one was eaten immediately, really airy, although I did not hang it up, but simply left it in the oven overnight.

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