Easter cake with ricotta and almonds

Category: Easter
Easter cake with ricotta and almonds

Ingredients

Dough:
pressed yeast 15 g
wheat flour of the highest grade 100 g
milk 140 g
sugar 10 g
First dough:
dough all
wheat flour of the highest grade 280 g
ricotta 250 g
sugar 50 g
salt 3 g
yolks 60 g (3 pcs)
Second dough:
first dough all
wheat flour of the highest grade 80-100 g
sugar 120 g
butter 145 g
almond 50 g
raisins 150 g
vanilla essence 1 tsp
Coating:
protein 25 g
sugar 30 g
almond 20 g
almonds for decoration 10-15 pcs
Additionally:
cognac 100 g

Cooking method

  • Dough:
  • Easter cake with ricotta and almondsGrind yeast with your fingers with flour, add sugar, pour in warm milk. Mix.
  • Easter cake with ricotta and almondsLeave to ferment at room temperature for 45 minutes.
  • First dough:
  • Easter cake with ricotta and almondsCombine all the ingredients for the first dough in the kneader bowl (add ricotta to the dough together with the whey in the jar).
  • Easter cake with ricotta and almondsKnead for 15 minutes.
  • Easter cake with ricotta and almondsFermentation at a temperature of 27-28C for one hour.
  • Second dough:
  • Easter cake with ricotta and almonds
  • Easter cake with ricotta and almondsGrind the almonds in a coffee grinder with sugar.
  • Easter cake with ricotta and almondsAdd almonds, ground with sugar, and 1/4 part of softened butter to the first dough, knead.
  • Easter cake with ricotta and almondsGradually, in small portions, add the remaining softened butter, vanilla and flour into the dough.
  • Easter cake with ricotta and almondsKnead a very soft, silky dough. When kneading, the dough is collected in a soft ball, leaving a small mark under the mixer.
  • Easter cake with ricotta and almondsDiscard the raisins soaked in cognac on a sieve.
  • Easter cake with ricotta and almondsDry, roll in a little flour, add to the dough.
  • Easter cake with ricotta and almondsKnead so that the raisins are evenly distributed in the dough.
  • Easter cake with ricotta and almondsLeave the dough to ferment at a temperature of 27-28C degrees for an hour.
  • Easter cake with ricotta and almondsPut the finished dough on the table, knead, divide by the number of pieces you need.
  • Proofing and baking:
  • Easter cake with ricotta and almondsDivide the dough into forms, filling them by a maximum of one third (during the proofing and baking period, the dough will increase in volume by 3-4 times). Cover the molds with foil, proofing - one hour.
  • Easter cake with ricotta and almondsTo coat, grind the almonds with sugar in a coffee grinder. Beat the whites into a stable foam, combine with ground almonds.
  • Easter cake with ricotta and almondsPlace the almond coating on the dough pieces before placing in the oven. Spread whole almonds on top.
  • Easter cake with ricotta and almondsBake in an oven preheated to 180C (convection 160C) degrees. Immediately after baking, pierce the cakes with a knitting needle (gently, the crumb is very soft) and cool, hanging them upside down.
  • Easter cake with ricotta and almonds
  • Easter cake with ricotta and almonds
  • This recipe makes the cake very soft and sweet. The pulp is airy, moist.

Note

Here's a cake turned out when filling out the form with dough in half:
Easter cake with ricotta and almonds

I got the idea of ​​almond coating from Galina Easter cake according to the recipe for Italian Easter colomba

Kras-Vlas
Manechka, your golden hands! This is what beauty it turned out
The crumb is incomparable !!!
Elena Vasilisovna
Just handsome !!!!
NM
Manya ', well, beauty can be fooled, I will definitely bake.
Trishka
Masterpiecerrrr!
I'm in a deep swoon!
Manechka, thank you for such work and beauty!
Sonadora
Olga, Elena Vasilisovna, NM, Hope, Trishka, 🌼Ksyusha🌻, girls, thank you very much. I would be glad if the recipe is useful to you and the result does not disappoint.
lady inna
I was stunned with everyone)) Sonadora, as always, I was surprised: this is a wonderful cake!
Besides, this is the first time I've ever seen a suspended cake.
Kalyusya
I counted. 4 hours before baking + baking. Pralna? Maaan, three Easter cakes? what sizes?
Seduced straight, liked the picture, I'll try to do it. Everything is there, except for ricotta. Even cognac.
Sonadora
Inna, Galinathanks girls. It is very pleasant that you liked the cake.

Quote: lady inna

Besides, this is the first time I've ever seen a suspended Easter cake.
Inna, so, usually, the panetone is not cooled so that they do not crumple under their own weight.

Quote: Kalyusya

I counted. 4 hours before baking + baking. Pralna? Maaan, three Easter cakes? what sizes?
Galya, yes, they take about five hours. The dough is enough for three forms d 13-14cm.

Quote: Kalyusya

Even cognac.
This is the main ingredient! You can bake. Gal, Ricotta Bonfesto yesterday in Yes! for 75 rubles was.
Kalyusya
Marin, I found the mascarpone can. Let it lie? Go for ricotta?
Sonadora
I don’t know, Gal. Doesn't the dough float on the mascarpone?
Kalyusya
Understood, we will not take risks, we do not need it.
Rituslya
Manechka, also very interested in the recipe!
Myakushko is just soft!
It seems that all the ingredients are almost there, so try to cook it boom.
Quote: Sonadora
cool, hanging upside down.
Manechka, how can this be done technically? To shove in a string bag? Something I can't figure out.
Kalyusya
Quote: Rituslya
but how can this be done technically?
And the pictures are all there.
Rituslya
Kalusik, Thank you! I am a bastard always running around with questions, without having finished reading and without understanding to the end.
Only I don’t have such a knitting needle, and I won’t build such a structure, I won’t be able to, but can I put my booty up in a string bag?
Kalyusya
No, you will put it in a string bag, the priest will be whole, and the head will be soft-boiled. Knitting needles to help you.
NM
Girls, last year I cooled it over a large pan, you can over a bucket, and instead of a knitting needle, you can use a skewer or wooden skewers. I took 2 knitting needles and pierced them crosswise.
Sonadora
Ritus, Thank you. I would be glad if you like it.

Quote: NM

chilled over a large saucepan, you can over a bucket
I forget about this simple method, with a saucepan, and hang it between the items at hand. Then I go and watch, so that someone does not drop the cakes.
MaBa
Sonadora, Manya, I baked it!
It smells stupefying! Cools down for now.

And now I will complain about my crooked hands

The dough is gorgeous.
such a dough was used for proofing. Each form contains 492 grams. Form with a diameter of 134.
Easter cake with ricotta and almonds

This was after an hour at 27 degrees
Easter cake with ricotta and almonds
Smeared the tops and put them in the oven

Easter cake with ricotta and almonds
Baked for 30 minutes at 160 with convection.
When at 20 minutes I looked through the glass, the caps were rounded and at the level of the edges of the forms.
At 30 minutes I took it out of the oven, the caps were already slightly sunk down. The speck came out dry. And then I decided for the first time in my life to measure the temperature of a cake. She was 74 degrees. I put it in the oven again, after 7 minutes I opened the door, and the caps fell 2.5 centimeters down. I took the temperature to the patients right in the oven. She was already 92 degrees.
She freaked out, pulled out. Here's what happened

Easter cake with ricotta and almonds

I tried to pierce it with a wooden skewer to hang it, I realized that I would finish them completely, the dough is the most tender. I put it on the grate on the barrels, and began to crumple right there. I put it on my feet. Let them cool down so there is no beauty anyway.
I will wait until they cool down and cut one for a sample.

I did everything strictly according to the recipe. How to understand what they didn't like and they fell
Or the shapes are big. Or overstayed. Or little flour. Or just not my day.

Easter cake with ricotta and almonds
This is a cut. You can see how deep the hole is. Cut warm.



P.S.
Children came. They made me cut while still warm. They ate quickly and silently. Required supplement. They said to abandon all the previous recipes and bake only this one. And they don't care if the hats fall.
Easter cakes are sooooo delicious !!!

The son is eager to run to the store for ricotta. I was very impressed with the taste.
Kalyusya
Maaan, I baked too! They cooled down, cut it, took a sample, it turned out delicious, I liked it.
Only I didn't grow up like you. And the temperature was too high, bottom and top burned out closed their eyes. I had to mask with powder.
And for some reason there were no raisins in the house, in short, I didn't find them, I stuffed the dried cherries.

People, bake! It is delicious!

Easter cake with ricotta and almonds
Sonadora
MaBa, Kalyusya, girls, thanks for trying.
Quote: MaBa
And now I will complain about my crooked hands
Natasha, couldn't you stand?

Quote: Kalyusya
Only I didn’t grow up like you.
Galina, at what stage did you climb badly?

I baked these cakes to order. From the first batch, the cakes rose weakly in the oven, and from the second (the same flour and yeast) they flew up in the oven. Itself did not understand: what was it?

Kalyusya
Quote: Sonadora
Galina, at what stage did you climb badly?
Wo, you asked! Briskly rose in a saucepan. And when I took it out for the final cutting, it seemed to me, well ... I felt with my hands that it was possible to add some more flour, but it had to be done earlier.

And in the molds, as they grew to the edge, I stuffed them into the oven. And fsё, did not grow any more.
MaBa
Quote: Sonadora
Natasha, but could not stand
It seems to me that the reason is yeast. The next day I baked Easter cakes according to a different recipe, which I have been baking for 8 years. Each time my Easter cakes grew 3-3.5 times, but this year they grew only 2 times. And if your recipe, Man, was new to me and I still didn’t know how the dough worked in it, then I had a lot of experience with the second recipe, but it didn’t come out. This year I baked 4 recipes, and only 2 recipes let me down with the rise, where I used the same yeast.
And the taste of your cake, Manechka, is simply gorgeous !!! Today I took out the last one hidden, it matured and became very juicy, or something. I don’t know how to convey feelings in words. The youngest son insists on baking him more. And I will definitely repeat, just take a break from baking and eating).
Thanks again for the recipe
Sonadora
Quote: Kalyusya
FSE, did not grow anymore
Vooot, and I wrinkle one batch in the oven did not grow. We must try to bake this cake with dry yeast.

Quote: MaBa
it seems that the reason is in yeast
It's a shame.
V-tina
Sonadora, Manyash, I baked them too. Either due to the fact that I was distracted, or some other reason, but the roofs fell while baking. The dough was super simple, I really experienced pleasure when kneading these cakes, I really liked the taste, however, I did not catch the almond aroma at all) Thanks for the recipe
eye
Manechka, I set my sights on this recipe, I even bought ricotta.

Please tell me when is it better to bake: tomorrow, that is, a week before Easter, or is it better later, closer to the Holiday?
Sonadora
Tanya, better closer to Easter. Or freeze ready-made.
eye
Thank you, is Thursday ... or is Saturday better?
I mean, the pastries taste better.
Sonadora
You can also on Thursday. I usually keep such cakes in the refrigerator.

This year I will bake mine on Saturday. I just won't have time on Thursday: I will bake a lot for my husband and family, all of them must be given on Friday

eye
Manechka, You understand, on Saturday so on Saturday)
Why in the fridge?
Sonadora
Tanya, I keep all the cakes in the refrigerator, packed in polyethylene. So, I think they stay fresh longer.

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