Custard Easter cake

Custard Easter cake

Category: Festive kitchen

Ingredients
Choux pastry:
Flour	200 g
Milk	310 ml
Salt	pinch
Yeast mixture:
Fresh yeast	40-45 g
Flour	1 tbsp. l.
Sugar	1 tsp
Milk	100-120 ml
Other components:
Eggs	5 pieces.
Sugar	220 g
Butter	150 g
Salt	1/2 tsp
Wheat flour	600-700 g
Vanillin	1 pack.
Raisins	100 g
Nuts optional
Decorating the top of the cake:
Protein	2 pcs.
Sugar	140 g
Lemon juice	1/2 tsp
Vanillin

Cooking method

• 1. For choux pastry, boil milk, add a pinch of salt and into boiling milk, reducing the heat, add 200g of sifted flour at once. Stir well with a wooden spatula, keep on low heat for another 2-3 minutes. Then remove from heat and continue kneading until the dough is completely homogeneous and smooth. It is not difficult at all and does not take much time. You will feel that the dough is very smooth and pleasant.
• 2. While the custard dough cools down a little, we prepare a yeast mixture: mix the sugar with flour, fill it with lukewarm milk and crush the yeast here. Stir until smooth.
• 3. Mix the choux pastry with the yeast mixture (you can use it in a bread maker according to the "Dough" program). Knead thoroughly and put in a warm place. Give a good fit. Time from 1.5 to 2 hours. Since this mass is thick, it takes more time to climb.
• But do not be alarmed, this stage is the longest in time. The rest of the steps take less time.
• 4. Take 5 eggs and separate the yolks from the whites. Grind the yolks with 120 g of sugar using a mixer. Beat the whites separately into a strong foam and, continuing to beat, add 100 g of sugar a little bit at a time.
• 5. Put the prepared yolks in the choux pastry and mix slightly. Then put the whipped egg whites there and slightly mix the whole mass with a spatula.
• 6. Again, we leave our resulting lush liquid mass to rest and rise. Next, add melted butter and 1/2 tsp. salt into the dough and add gradually sifted flour and raisins, nuts, vanillin. You need to add flour only gradually,to be able to control the thickness of the resulting dough !!! You may need a little more flour or a little less than indicated. The dough should not be too thick.
• 7. Put the resulting dough in the molds so that it fills a little more than half of the mold, no more than 2/3, as the dough grows remarkably. Let the dough spread out in the molds rise a little again, gently grease the top with warm milk and bake in an oven preheated to 180 degrees.
• During baking, control the temperature, and as soon as the cakes are browned, reduce the heat a little. We check the readiness with a match or a wooden stick. We pierce, and if the dough does not stick to the match, our fragrant, tender cake is ready.
• The cakes should cool on their side so as not to lose their airiness! In the process of cooling, turn the cakes, then one barrel, then the other. Cover the cooled Easter cakes with "Wet meringue" - whipped proteins with sugar in a water bath. Sprinkle with chopped nuts or various sprinkles, that is, decorate to your liking.
• 

Note

All happiness and joy! Christ is Risen!

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I'm wildly sorry, but this point is not very clear to me:

7. Put the resulting dough in the molds so that it fills a little more than half of the mold, no more than 2/3, as the dough grows remarkably.

I baked cakes of 2 options. in the first case, a piece of dough barely covered the bottom of the mold. it was 1/4, if not 1/5 of the volume.in the second case, the forms were filled in by 1/3, and then I thought that it was somehow going up hard. in the case of this recipe, exactly 2/3 is needed? I am oppressed by anxious doubts ...

[no more than 2/3]

Will fill out the form correctly no more than half... With this filling, a beautiful Easter cake is obtained. The recipe recommends filling no more than 2/3.
Your experience is wonderful!

Yes, I listen to other people's experience with pleasure. there was just a case here when the auto press confused and instead of 1/3 2/3 wrote. then they found out and corrected the annoyance. so I asked again, just in case of a fire, so to speak.
Thank you!

Yes, experience is really very important. And here we communicate in order to replenish our experience, acquire new knowledge, improve the quality and taste of our creations. And for beginners, every letter and every gram in the recipe is important, so any clarifications are good for them. Good luck and warm spring days to everyone!

sweetheart, did you bake cakes not on choux pastry? I would like to compare a simple cake and custard, what are the differences?

I baked on choux pastry
Very gentle, does not harden for a long time (and does not have time).
Two years ago my cake went with a bang with the addition of lemon, and last year I baked it with lemon and choux pastry. so I had to force-feed with lemon So this year - I'll only be on the custard. Now I'm digging around, I'll compare the recipes.

Last year (2011) I baked a custard cake for the first time. Before, I always baked ordinary ones. My family immediately noticed the difference and it was decided that they only wanted such cakes. And I try for them. So we switched to custard cakes. Indeed, these cakes are well kept and do not lose their taste.

I baked Easter cakes according to your recipe today. The zabb in the house is magnificent. It looked gorgeous. I even cut one for testing - I forgot to take a picture ((The structure of the crumb is excellent!
The only thing, my husband complained that there was not enough sugar. But sugar is not very sweet for him. Mesila in a bread maker, she started the batch 2 times. But the raisins poured early, almost all kneaded ((

I am very glad that the cake did not disappoint. Thank you for writing about sugar, other bakers may find this information useful. I wish you all successful baking and consumers satisfied with the results of this business !!!

Tell me, did I understand correctly that this dough does not need to be kneaded for a long time with your hands? And how to understand what consistency should be? It would be ideal to see the consistency in the photo

Robin Bobin, welcome to the Easter cake theme! Indeed, the dough does not need to be kneaded for a long time. If you made a dough for pies, then in comparison with it, the dough for cake should turn out to be a little softer, that is, not so tight and elastic. The dough for kulich no longer requires the addition of flour, if it is no longer liquid, but one that has not reached a state where it could be rolled out or sculpted pies. The oven will only be on Thursday, then I will try to make a photo report. I hope I managed at least a little to clarify and somehow help you.

In our family, traditionally, Easter cakes are baked this way, I can't tell you about the proportions right away - you need to check the recipe - but in principle it is similar. And the technology is exactly the same, only we beat whole eggs, without separating the whites from the yolks.
Easter cakes are tender and very tasty.

Zolottsa, thank you)) very clearly explained about the consistency))

Serenity, thank you for participating in the discussion of the merits and taste of Easter cake. I found this recipe in some old book on home economics (I do not remember the author and the name, unfortunately), counted it as it suits me. Since I and the family really liked what happened, I decided to share the recipe.

Robin Bobin, I'm very glad that I was able to clarify.

Serenity, thank you for participating in the discussion of the merits and taste of Easter cake. I found this recipe in some old book on home economics (I do not remember the author and the name, unfortunately), counted it as it suits me.Since I and the family really liked what happened, I decided to share the recipe.

the recipe is excellent, I confirm and recommend it to everyone

I'll run to bake my favorite cake. If the photo of the kneading process is of decent quality, I will try to report back in the evening.

SOS
I made flour, it turned out very thick dough, just a lump. I tried to mix with the yeast mixture, but lumps remained. Will they disperse later?

Julia V! I have never had a very thick lump, perhaps because of the quality of the flour. Try to knead it now, while it is warm, and if it is very thick, drip a little warm milk, straight 1/2 teaspoon, knead in, and, if necessary, add the same amount of milk, and knead the dough again until smooth.
Now I was making choux pastry, and I came to the conclusion that
1.when we add flour during brewing, the milk and salt must necessarily boil well. Flour should be poured into boiling milk at once and kneaded thoroughly. At first, the dough may be lumps, but at the same stage, the lumps should disperse.
2. when mixing choux pastry with a yeast mixture, you get such a soft, very fluffy, but dense dough that does not stick to your hands.

Hello, honey! I am very interested in your recipe, I want to try to cook it. Tell me, how many pieces are obtained from a given quantity of products ???

Smoke! Welcome. From a given number of products, I get 4 cakes in a medium-sized paper form. Each ready-made cake weighing 420 grams. Happy baking.

Thank you so much!!!
Today I will bake !!!
I will definitely share the result !!!

Good day! And tell me how such a cake is obtained with dry yeast? And how much to take? 10 g?

Irina09, hello. Now I looked at the bags with dry yeast and came to the conclusion that it is necessary to focus on the manufacturer's recommendations. I have 3 different sachets and the recommendations vary. I don’t bake cakes with dry yeast, so I don’t presume to tell you more precisely.

Smoke! I will wait for the results. I hope everything works out. If you have any questions, I will try to answer.

Irina09, hello. Now I looked at the bags with dry yeast and came to the conclusion that it is necessary to focus on the manufacturer's recommendations. I have 3 different sachets and the recommendations vary. I don’t bake cakes with dry yeast, so I don’t presume to tell you more precisely.

Smoke! I will wait for the results. I hope everything works out. If you have any questions, I will try to answer.

Can you leave the dough with baked goods to wander overnight? Firstly, to save time, and secondly, everywhere they write that this is what gives the cake its inherent aroma and distinguishes the cake from just sweet bread. I am not a special connoisseur and connoisseur (I am familiar only with my mother's cakes), I myself have tried several options, but I have not tried it with choux pastry yet. But you want to get closer to perfection Or, in the case of choux pastry, will it be too much?

Good day! And tell me how such a cake is obtained with dry yeast? And how much to take? 10 g?

Irina, if you bake on dry, take a bag (11g) of those who are tolerant, they will flawlessly lift the baking. I'm using Saf-moment for baking. Although it is for Easter cake that we always take fresh ones, somehow out of habit

Anna1957, hello. I experimented yesterday, and made two cakes according to the recipe, when the dough should stand all night, and two custard cakes, as written. I can say that custard in its structure is softer, more tender, but I cannot say about the taste yet, we will try it only on Sunday.

Anna1957, hello. I experimented yesterday, and made two cakes according to the recipe, when the dough should stand all night, and two custard cakes, as written. I can say that custard in its structure is softer, more tender, but I cannot say about the taste yet, we will try it only on Sunday.

I correctly understood that one version of the test was fermented overnight, and the second (custard) - on a short dough? And I am interested in a combination of these two options. That is, brew, add baking and half the flour and ferment overnight for 6-8 hours. I suspect that no one has tried this yet. And what is the effect of brewing the dough on the taste and crumb structure?

Anna1957, this is your idea! If you try this method (brew and leave to ripen overnight), unsubscribe later, please, very interesting what the result will be. I do not know for certain what effect brewing gives, I just like what it turns out.

I correctly understood that one version of the test was fermented overnight, and the second (custard) - on a short dough? And I am interested in a combination of these two options. That is, brew, add baking and half the flour and ferment overnight for 6-8 hours. I suspect that no one has tried this yet. And what is the effect of brewing the dough on the taste and crumb structure?

Today I just blinded something in between this cake and the Royal cake (the one that is not lazy), I really like the smell that forms after the dough stays for the night, in the royal dough without flour, this is convenient because it does not rise very much, count -In choux pastry and milk for brewing, I increased after reading the recipe for this cake. And choux pastry gives moisture (juiciness) to the crumb, I do not like light and dry cakes. Having torn off a piece of what had already been baked today, I was satisfied with the taste and structure, now wait for Sunday and try when the cake is ripe.

Today I just blinded something in between this cake and Korolek (the one that is not lazy), I really like the smell that forms after the dough stays for the night, in the royal dough without flour, this is convenient because it does not rise very much, count -In choux pastry and milk for brewing, I increased after reading the recipe for this cake. And choux pastry gives moisture (juiciness) to the crumb, I do not like light and dry cakes. Having torn off a piece of what had already been baked today, I was satisfied with the taste and structure, now wait for Sunday and try when the cake is ripe.

Then - the recipe in the studio

And I am also very interested in learning more about the recipe for the combined Easter cake! I never cease to be amazed at what kind of creative nature we have on the site: an incredible number of recipes are offered, but everyone invests in the already existing part of something of their own. And that's great. This is how new, even more successful recipes are born.

Then - the recipe in the studio

Yes, in fact, the recipe itself is here:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9999.0
I will just give below the recalculation per kilogram with my own changes, and the process of dough, kneading and spreading is the same as in Qween:
For choux pastry
Wheat flour, premium grade 150 g
Boiling milk: 200 ml

dough
Wheat flour, premium grade 850-900 g
ghee 80 g
butter 120 g
separator sour cream (cream) 100 g
Vanillin (I put more saffron, cardamom, zest)
The cooled choux pastry is all
Milk 150 ml
Eggs 6 pcs
Granulated sugar 400 g
Fresh yeast 40 g
Raisins and candied fruits 250 g

Well, here I am with Easter cakes !!!
Honestly, I got tired of them, but everything is over, Easter cakes are on the table.
I can't say anything about the taste - samples have been postponed until Sunday !!!
That's how much I did!
Thank you very much for the recipe!

londar, thanks for the link. I ran away, got acquainted with the process.
And yet I wonder what kind of cake will turn out if you put the dough for 10 hours, but already with the addition of choux pastry to it. Will it affect the taste, or will it not really affect anything ?!

Smoky, I congratulate you on successful baking! Thank you for not forgetting to come to us with Easter cakes. I hope the taste of the cakes will make you forget about the hassle that were associated with the cooking process.
It’s a pity that my photo doesn’t open.

Girls ....... this recipe is exactly the same as the Pokhlebkin cake that I baked ........only there is cognac

great recipe! thanks for reminding me! I've been baking Easter cakes for a hundred years :-) ,, I baked the first Easter cake at the age of 15, tried a whole bunch of recipes, lately it was too lazy to experiment, so I baked ordinary Easter cakes on dough. but Zolotse reminded me, that means I'll bake custard cakes. from myself I want to add that I drove the butter into the finished dough, this gave the dough layering. Easter cakes with zavarnrgo dough are so springy, resilient. everything, cooking !!!!!!!!! then I will report back.

Today I just blinded something in between this cake and Korolek (the one that is not lazy), I really like the smell that forms after the dough has stood the night, in a royal dough without flour,

I went, looked at the recipe, became very interested in dough without flour - I never did that. What does it give in comparison with the usual dough? and does it rise or is it just bubbling?

I went, looked at the recipe, became very interested in dough without flour - I never did that. What does it give in comparison with the usual dough? and does it rise or is it just bubbling?

I made both flour dough and this, flour dough (if it is for the night) has a more yeast-wine aftertaste, not a smell, but a taste, a smell, and here and there oh th ... Flourless dough rises too, but not like that, I put two kilos of flour this time, so it was quite worth a five-liter saucepan, and if I was making flour dough, I can't even imagine into what trough it would not run away, or dancing with a bunch of pots all over the kitchen. And with this dough I have been baking cakes for the third year, the question does not even arise that the dough may not rise, a full rise in an hour, a maximum of fifteen hours and a smell, a smell throughout the kitchen, I will smell the dough 200 times while it just rises, not to mention ready-made cakes

Yesterday I baked Easter cakes according to your recipe - it turned out 6 pieces - shaped-liter mugs. and then my daughter came and said, what about my girlfriends? I put the dough in vHP to knead - an ordinary dough. so, the custard cakes turned out well, just !! ... and those are delicious. but choux pastry is just a bomb! I still put turmeric on the tip of the knife (which I confused with saffron) - all the same, it turned out very beautifully. I just made something too clever with sugar and it turned out very sweet. but very tasty and beautiful.

[fronya40]

Good day! I want to congratulate everyone on the Great Easter! Christ is risen!

Hello, fronya40 ! It is very, very pleasant that your Easter cakes have turned out to be glorious, to the delight of you and your loved ones. And of course to my delight
Today we also tried cakes ... My family still prefers custard cakes (I have baked them according to two different recipes this year). "This is just cake, and on the choux pastry it is very tasty cake" - this is the statement of my family. In general, all people are very different, and everyone chooses something of their own, so there is no single recipe that would suit everyone's taste.

Christ is risen!
Baking is also according to this recipe. Made 2 mistakes. The first one, which brewed 200g of flour and it got lost in a single lump, then small lumps were felt in the product, but no one else noticed except me, it was necessary to brew 100-150 grams and look at the consistency, after all, the flour is different. And the second, that, out of stupidity, soaked raisins thumped, and I have it from dark grapes. And then I realized that the dough needs to be kneaded for a long time and well, for the development of gluten. But despite this, the cakes turned out, the photo is behind me. For the next year I will definitely do it, then I will take into account my flaws

Didn't anyone think of it?
We brewed the dough, mixed a little and in a bread maker on the Pizza or Pelmeni mode (whoever has that). All you need is a batch. Once mixed, we add everything else. You will not have any lumps.

I don't know, I thumped all the flour at once and it turned out to be just an impermeable lump

Yes, in fact, the recipe itself is here:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9999.0
I will just give below the recalculation per kilogram with my own changes, and the process of dough, kneading and spreading is the same as in Qween:
For choux pastry
Wheat flour, premium grade 150 g
Boiling milk: 200 ml

dough
Wheat flour, premium grade 850-900 g
ghee 80 g
butter 120 g
separator sour cream (cream) 100 g
Vanillin (I put more saffron, cardamom, zest)
The cooled choux pastry is all
Milk 150 ml
Eggs 6 pcs
Granulated sugar 400 g
Fresh yeast 40 g
Raisins and candied fruits 250 g

I carefully read and counted the recipes (from kg back to a pound), and I got it: Queen has 550 flour and 140 ml of milk. And you have 525 flour and 175 ml of milk. That is, there is less flour, more milk. And how did it turn out in consistency? I tried several recipes here - the dough turned out to be quite liquid, I laid it out with a spoon, but everywhere they write that the butter dough should not be bummed. And a neighbor, according to her recipe, rolls the balls with her hands. And she has such convex roofs. But the dough is very rich, fatty, it doesn't suit me.

Didn't anyone think of it?
We brewed the dough, mixed a little and in a bread maker for the Pizza or Pelmeni mode (whoever has that). You just need a batch. Once mixed, we add everything else. You will not have any lumps.

I have been doing this since I got HP.

But my recipe for custard cake is different. Milk and yeast are added to the brewed flour, resulting in a dough. This is what I mix in HP. And while the dough ferments, if there is any piece left, it completely dissolves.

I carefully read and counted the recipes (from kg back to half a kilo), and I got it: Queen has 550 flour and 140 ml of milk. And you have 525 flour and 175 ml of milk. That is, there is less flour, more milk. And how did it turn out in consistency? I tried several recipes here - the dough turned out to be quite liquid, I laid it out with a spoon, but everywhere they write that the butter dough should not be bummed. And a neighbor, according to her recipe, rolls the balls with her hands. And she has such convex roofs. But the dough is very rich, fatty, it doesn't suit me.

Let's try to say the recipe in a simpler way, I stupidly increased the amount of choux pastry and milk for brewing (it’s too hard to knead it with a reduced amount) 100 grams of flour in the recipe for the dough itself always walks with me, it can be different in humidity. The consistency of the dough does not really roll into a bun, but you can hardly grab it with a spoon, it is kneaded for a long time, I have about forty minutes, then it leaves the walls well, but it strives to stick to my hands, I grease my hands with vegetable oil, shape and lay , this year I baked 4 kg of flour according to this recipe, not a single puncture on the roofs (I will post a photo later). They rise well, the roof is even and holds perfectly, but this is a HEAVY, WET AND FATY CRUSH, that's why I chose it for myself that we like it, but I don't like sweet bread with raisins. If you want a fibrous but light cake, then check out Daddy https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=120784.0, where the lion's share of fat is egg yolks, it is fibrous, the taste is creamy, but for me it is so very light, it is put into the mold by 1/4, and then it grows to the ceiling .... Maybe this is exactly what you are looking for?

Let's try to say the recipe in a simpler way, I stupidly increased the amount of choux pastry and milk for brewing (it’s too hard to knead it with a reduced amount) 100 grams of flour in the recipe for the dough itself always walks with me, it is different in humidity. The consistency of the dough does not really roll into a bun, but you can hardly grab it with a spoon, it is kneaded for a long time, I have about forty minutes, then it leaves the walls well, but it strives to stick to my hands, I grease my hands with vegetable oil before laying them in the shapes of my hands, shape and lay , this year I baked 4 kg of flour according to this recipe, not a single puncture on the roofs (I will post a photo later). They rise well, the roof is even and holds perfectly, but this is a HEAVY, WET AND FATY CRUSH, that's why I chose it for myself that we like it, but I don't like sweet bread with raisins. If you want a fibrous but light cake, then check out the daddy https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=120784.0, there the lion's share of fat is egg yolks, it is fibrous, the taste is creamy, but for me it is so very light, it is put into a mold by 1/4, and then it grows to the ceiling .... Maybe this is exactly what you are looking for?

ATP, I'll take a look.

[fronya40]

Good day! I want to congratulate everyone on the Great Easter! Christ is risen!

Hello, fronya40 ! It is very, very pleasant that your Easter cakes have turned out to be glorious, to the delight of you and your loved ones. And of course to my delight
Today we also tried cakes ... My family still prefers custard cakes (I have baked them according to two different recipes this year). "This is just cake, and on the choux pastry there is a very tasty cake" - this is the statement of my family. In general, all people are very different, and everyone chooses something of their own, so there is no single recipe that would suit everyone's taste.

I made it today according to the original recipe (I didn't put the dough for the night), only divided it in half for a test. Liked the most of the four recipes I tried this year. I will repeat the full portion already, and try on a long dough.

Hello everyone, happy holiday! What can I say, today my mother made Easter cake according to this recipe, it is insanely delicious! Now it is him that we will prepare for this holiday! Thank you so much for the recipe!
The only thing is that next time we will fill the forms by 1/3))) Everything ran away in the oven