Easter cake (Pasca Smakota)

Category: Easter
Easter cake (Pasca Smakota)

Ingredients

milk 0,5 l
yeast 50 g
margarine 100 g
butter 150 g
sour cream 150 g
yolks 6 pcs.
proteins 2 pcs.
sugar 1.5 - 2 glasses
vanilla sugar 2 pack
flour approx. 1.5KG
raisins, dried apricots, lemon zest

Cooking method

  • 1. Boil the milk and cool to 40 degrees.

  • 2. Dilute yeast in 4 tablespoons of milk and 1.5 tbsp. tablespoons of sugar, let stand and pour into milk.

  • 3. Add 1.5-2 stacks. flour and put in heat for 1 hour.

  • 4. Beat the yolks, whites, sugar, vanilla, sour cream, margarine, butter with a mixer, add to the brew, mix, add raisins, dried apricots, zest, flour and knead for 40 minutes.

  • 5. Wrap the dough and put in heat for 2 hours.

  • 6. Stir the dough, knead and spread on 1/3 of the mold. Let stand for 30 minutes.

  • 7. Bake for 15 minutes. at temp. 220, and the rest of the time at temp. 180. (baked for 50 minutes)

  • Easter cake (Pasca Smakota)

Note

Very tasty Easter cake, but since the recipe is from Western Ukraine, we have it paska.

nadin123
the children were very happy to have Easter cake today.
I couldn't stand it until next week
took a little photo in the process of mixing
Easter cake (Pasca Smakota)
Easter cake (Pasca Smakota)
Easter cake (Pasca Smakota)

well structure

Easter cake (Pasca Smakota)
Easter cake (Pasca Smakota)
nadin123
I did it from half a portion - three things came out, a large ready-made 1 kg 150 gr, an average 400 gr and a small 100 gr probably did not have time to photograph.
Tomorrow I'll make a cut with a big one, when it cools down
Easter cake (Pasca Smakota)
Luysia
I liked the last photo!
julifera
I agree, on the last photo - class
It looks very, very airy and appetizing!

Sens
Is the crumb heavy and moist?
nadin123
Quote: Sens

Is the crumb heavy and moist?
the crumb is moist but not heavy.
Zest
nadin123

well, here, Nadine said - Nadine did))
Very appetizing photos
Anyutochka
nadin123!
The recipe for your Easter cake in my performance conquered my most fastidious taster (husband), who did not recognize any Easter cakes, except "mom's". Hooray Thank you for that.
Of course, there were some nuances:
I made 1/3 of the specified portion and it took not 500 grams of flour, but 400 - it turned out to be a dense and shiny bun, and it didn't take to knead for 40 minutes - with a mixer for 10 minutes and hands for 2-3 minutes.
Baked at 180 degrees for 30-35 minutes, but the bottom and sides were slightly burnt. I will try lower temperatures next time.
And in the cake there was not enough fat, although I did not add margarine (butter went instead) ... maybe because of this?
But this is so, more a memo for myself.
But in general, the Easter cakes turned out to be airy, moderately sweet, a little voggy (as I like) and not just "Smakota", but "Smakotischa".
Thanks again.
(I will expose the photo when I deal with my electronics)
nadin123
Anyutochka Thank you for your feedback.
I hope that by Easter your Easter cakes will not be burnt already.
vokara
tell me, instead of ordinary yeast, you can use 11g. dry? I have exactly the same recipe only dry yeast. This year I will try to bake pasco for the first time in my life. Yours is certainly beyond any competition
nadin123
I haven't tried dry ones, I think so.
In my booklet for HP, he writes that 9g of fresh = 1g of dry.
vokara
Quote: nadin123

I haven't tried dry ones, I think so.
In my booklet for HP, he writes that 9g of fresh = 1g of dry.
Thanks, already kneaded. If I can let you know
vokara
tell me what the dough should be. As for dumplings or liquid. knead on the table or in a bowl
nadin123
vokaraI kneaded in a bread maker. My hands are very tired. You can in a bowl, with your hands, with a mixer, as you like
As for dumplings, maybe a little easier. On the first page there is a photo of the kneading process.
vokara
Thank you, my hands are in agony and I'm writing. The smell is stunned
nadin123
my yesterday
Easter cake (Pasca Smakota)
vokara
Quote: nadin123

my yesterday
Easter cake (Pasca Smakota)
I see your top is uneven too. Yesterday I baked too, but I can't put it in.Paski turned out to be just super class. Thanks for the recipe
Zhivchik
Quote: vokara

I see your top is uneven too. Yesterday I baked too, but I can't put it in.

The top is not even - this is because of the oven.
nadin123
I put a lot of dough in the mold, and this batch of mushrooms turned out, and the second one is already ok
Putinka
I also have cakes according to this recipe, thank you very much !!
Only with paper molds it didn't work out ... When the dough was in the pan, it fit well, but when I put it in the molds and put it in, it didn't fit very well (or I put a little dough out of the molds, the Easter cakes didn't come out, so I ripped off the paper wrappers, otherwise it was impossible to decorate them beautifully. True, in some places behind the wrapper and the sides spoiled .. These are the beads I got
🔗 🔗
vokara
I, too, didn’t get out, so I took a paper knife and cut off the excess. It turned out ok
lupetta
I have been in search of the BEST Easter cake for a long time, first baked it according to my own recipe, and nevertheless decided to go out for one more run and put yours - and now the very best recipe was finally found. Thank you so much, Pasca Smakota is the best !!!
Rulenka
Every family has their own favorite recipes: delicious pancakes, grandma's borscht,
chopped meatballs and cutlets that your grandmother cooked so amazingly,
and the recipe which you will pass on to your children.
The most delicious dishes are always prepared very simply, and with my recipe,
which I inherited from my grandmother.
You need to cook in a good mood, "Don't go to the test with a heavy heart" she said
my grandmother always read a prayer before preparing Easter.
"Babushkin Kulich"
First, let's prepare the dough:
125g alcohol yeast
100g milk
1 tbsp. l. Sahara
4-5 st. l. flour
Mix everything (knead like pancakes)
Boil water in a large saucepan and cover with a towel
Put the dough on a warm saucepan, cover with a towel from the top, leave it for
fermentation for 30 minutes.
Next, prepare the dough
500g Margarine
500g butter
500 ml sour cream
2 tbsp. milk (you can add 1 tbsp. cream, then milk 1 tbsp.)
8 eggs +2 yolks (beat separately)
1 kg sugar
500g raisins (you can add more) walnuts
7.5g vanillin
salt 1 tsp l with a slide
We mix everything and put the mixture on low heat.
stir until sugar dissolves, add dough,
Remove from heat and start stirring in flour for about
3 - 4 kg of flour until the dough no longer sticks to your hands.
We put the resulting dough on a pot of boiling water and cover with a towel
and let it fit as soon as it comes up and so 2 times
then we shape the dough into shapes (pre-oiled)
1/4 of the dough from the mold, put in a warm place for 30 -40 minutes to approach
We bake in the oven at a temperature of 180 - 190 C, for 30 - 40 minutes
In the meantime, the cakes are baked, let's prepare the icing
we take 2 proteins and 1.5 tbsp of sugar, beat until thick foam, be sure to grease it
still hot cakes, sprinkle with confectionery beads on top.
Grandmother blessed ready-made cakes in church, and on Sunday morning she treated all the neighbour's children.
May each baked cake bring you a piece of great Love for your neighbor, may
this bread we eat will give us hope for eternal life. Christ is risen! / b]
nadin123
Rulenka and why is your recipe in the theme of my cake?
Zhivchik
Quote: Sens

Is the crumb heavy and moist?

As for me, the crumb is heavy and wet.

Quote: Putinka

When the dough was in the pan, it went well, but when I put it in the molds and put it in, it didn't fit very well (or I put a little dough

This dough is heavy and needs to be put into the mold more than on the other pies, that is, not 3/4 of the mold.
Zhivchik

I didn't like Easter cake for this recipe. It hardens very quickly.
nadin123
thanks for your feedback, Zhivchik,, mine is not stale even today, and I put 1/3 of the molds in the dough, just under the top it grew. Can I have your photo?
Zhivchik
Quote: nadin123

I put 1/3 of the molds, just under the top it grew.

I also put 1/3 of the molds, but the dough took sooooo long to rise.

Quote: nadin123

Can I have your photo?

I can’t take a photo of Easter cake, because today my son has finished eating the last bite after graduation.

In this dough, I would replace some of the margarine with rast. oil. It gives elasticity to the test.
nadin123
so in the recipe for both margarine and butter.
100 gr margarine and 150 butter.
But, again, to each his own.
here is mine today, baked on Thursday
Easter cake (Pasca Smakota)
Zhivchik
Quote: nadin123

here is mine today, baked on Thursday

I had the same.

Quote: nadin123

so in the recipe for both margarine and butter.
100 gr margarine and 150 butter.

That's right, margarine and butter, but no vegetable oil.
Rulenka
I was wrong, sorry, this is the first time I submit a recipe
Anyutochka
nadin123, I am very grateful to you!
Last year, I made pasches according to your recipe, but there were certain nuances (because of greed, I kneaded a lot of dough and could not knead it well - there was no cotton, and with my hands - I didn't have enough strength, as a result, the pasches did not fit well, but I did not give up and made another batch - it turned out excellent, airy, light and incredibly tasty pasques, only a little).
This year I made a test "throw" - everything worked out. And yesterday a "test" according to your recipe and a photo report:
Kneading
🔗
Proofing
🔗
Piping hot
🔗
🔗

I haven't climbed inside yet, but according to the trial version, the beauty is indescribable: layered, fibrous, porous structure, just like in your photo.
In general, I am satisfied and happy.
Happy holiday to you. Good luck and success to everyone!
nadin123
Anyutochka thank you. Yesterday I also kneaded, my mother baked it, I have a feeling that every year I get better and better at them, yesterday’s just so yummy. Well, a lot depends on yeast, I understand
vokara
Thanks for the recipe. For the second year now I have been baking according to your recipe. Half of the pies do not live up to Sunday. And customers like

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers