Easter cake (based on the recipe for the Bork bread maker)

Thank you!!! I will try.

Good day! There was a new question, I read that it is better to cook with live yeast, tell me how much live-pressed yeast will need to be added to this recipe, and when are they added and should they be diluted first? I really want it to work out the first time)))

Yesterday I also baked a cake in HP Panasonic on Basic mode with raisins, 03, light crust. It turned out delicious, airy, moderately sweet. Baking at the rate of 400g. flour, size M. (all ingredients are recalculated accordingly). The only confusion and disappointment was, when at the end of the program I checked it with a wooden skewer, then there was dough left, I decided to bake it, but the HP did not turn on to another mode until it cools down below 40 degrees, I thought it would take 5 ~ 10 minutes, and it would take an hour was not included. In general, I still decided to take it out of the bucket with the aim of baking it in the cartoon, but I shook it again when, to my surprise and joy, the skewer turned out to be clean, that is, the cake came by itself in hot HP. Therefore, in the next. Once I will know that let it stand quietly for another hour at the end of the program.
Thanks to the author for the recipe !!!

[Taniushik]

It turned out delicious, airy, moderately sweet.

Taniushik, and this is the most important thing !!! It is very pleasant that I liked the cake.

Baking at the rate of 400g. flour, size M. (all ingredients are recalculated accordingly).

Perhaps the recalculation was not entirely correct? Was it worth recalculating for a small increase of 60 g?

Easter cake came by itself in hot HP.

Perhaps the flour was damp ... My cakes were very crispy during baking in the main mode, if I had left them for another 1 hour in the HP, they would have completely "tanned"! Everything is very individual here.

Taniushik, thanks for the detailed description of the process and the credibility of the recipe!

[MariS]

MariS, You know, my sister and mother have the same HP as mine, we live only in different cities, we use the same flour and yeast when baking bread, the mode is the same, but the result is the baked and toasted bread for everyone :-) either from water , whether on the very temperature of the air in the kitchen, or on the quality of electricity depends. Voight and guess :-) Therefore, we noticed correctly, everything is individual.
And at the expense of recounting - for me this is fundamentally important, I love accuracy

[Taniushik]

but the result is that the baked bread is different for everyone :-)

Taniushik, as if and not only in different bread makers baking is different every time ...
I almost always bake with Makfa flour, and each time the bread turns out differently.

Yes, and this time my cake turned out to be drier. And it's good that I forgot and did not subtract 20 ml of milk, as I had collected last year. And the previous one was so airy that I could not immediately take it out of the HP - I rested until it cooled down (as indicated in the recipe!)

[eugeshka]

eugeshka, since I also want to knead in a bread maker, and bake in the oven, according to your recommendations, I only need to add, instead of the amount indicated in the recipe, 300 ml of milk and 150 g of sugar, or do all the other ingredients also need to be counted? thanks in advance for your reply!

[eugeshka]

eugeshka, since I also want to knead in a bread maker, and bake in the oven, according to your recommendations, I only need to add, instead of the amount indicated in the recipe, 300 ml of milk and 150 g of sugar, or do all the other ingredients also need to be counted? thanks in advance for your reply!

Good evening! I completely recounted the recipe based on 600 g of flour. Delicious pasochki are obtained.But all the same, different doughs from different flours, look at the flour, do not pour everything at once, leave gr. 30-50, and, if necessary, add gradually. Happy Easter cakes to you.

Hello! If you can still get an answer here, then I'll ask. I just kneaded the dough in a bread maker, and the dough somehow spreads along the bottom. I added flour, now I'm thinking, maybe this is how it should be?

[svetlana]

svetlana, add flour, the dough should move away from the walls, be smooth, elastic.

Thanks a lot to the author of the recipe! I did a rehearsal of this recipe in KhP on the program "Sweet Bread" 2 weeks ago, it turned out just perfect! Now I made a double portion at once so that I could put several Easter cakes in the oven, otherwise only one will go into hp))) I hope everything will turn out well too. Anyway, I'll come back with the photos a little later.

Good evening Elena! Thank you for responding. I did it 2 times. Once added flour, the second time not. The first time the lower part was baked, the upper one was a little under-baked, the second time I just pulled it out of the bread machine, but we will try it tomorrow. In both cases, it tears the roof. Do you have any observations?

[svetlana]

svetlana, so far I have only baked it once, now it will be in the oven for the second time. In HP, I had a small crack on the side of the roof, but you can't see it under the glaze. When I take today's cake out of the oven, I'll take a picture. But I still have icing, nuts, everything will close, even if the top cracks.

Thanks again! And when the kneading was done, the bun was like bread, or did it spread a little? Sorry for annoying

I took it out of the oven, everyone's lids are smooth, but I shouldn't have put my Easter cakes so close - they stuck together.


Cool down, cover with glaze and disguise everything. Baked normally, the skewer is dry.

The gingerbread man was elastic, the dough was rich, it stretches well behind the spatula, but I added flour at my discretion. The dough went up sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooon- page- right direction, I filled it by a third (even less), but all the same the cakes "ran away" with a big hat.

Added Sunday, 01 May 2016, 02:20 PM

As promised, a photo of decorated Easter cakes. Happy Holidays everyone!

[Elena, Svetlana, Eugene!]

Elena, Svetlana, Eugene! Thank you for your kind words, it's very nice that the recipe lives on. Many thanks to Elena for the photo reports! : girl_curtsey: This version of Easter cake always helps me out and I always add a different amount of flour - it's so different ... Happy Easter! And today - Happy Victory Day!

It turned out great, the taste pleased, we ate almost everything still warm))) the recipe is not complicated. worried that my Scarlett, the modes are short, on "sweet" less than 3 hours. But it's okay)

[Ljubljana]

Ljubljana, thanks for the tip! I am glad that I liked the cake. I also baked this recipe again - this time I increased the amount of flour to 400g. The result is a denser crumb - also delicious!

By the way, only later I found out what I was doing without baking powder. It is not listed in the product tab, so I missed it. Everything is fine without it)

[Ljubljana]

Ljubljana, the penultimate ingredient in the list of ingredients is baking powder. Without him, it can also work out well, but with him I like cakes more.

[MariS]

MariS, Marinochka, I have such a huge thank you !!! I baked today strictly according to the recipe, double the rate, the Easter cakes turned out to be fluffy, soft) laid down on a pillow to cool so that they would not wrinkle. True, I'm just learning, so don't judge strictly. Thank you very much for the recipe,
I'm taking it away for eternal use!

[Natasha]

NatashaHow nice that you liked the recipe and that it is on your table on this bright holiday !!! I'm glad that everything worked out and everything suited you in it. Thanks for the photo report - very beautiful Easter cakes and you can't say that you are just learning!

[MariS]

MariS, Marinochka, thanks for the praise, of course there are mistakes, I'll take into account next time) in general, it tastes very tasty, and not confusing Easter cakes. I bake 3 times in my life) and until it turns out to water the fondant beautifully, I have it thick)) Easter cakes can be baked until Ascension, you can still practice) Girls, I recommend, a very good recipe! !!

Baked last year for the mother-in-law. I don't know the taste, but the smell was awesome! Soft and beautiful. Thank you conveyed to me - it means I liked it. This year I also baked and transferred it to the village. Mum baked with sah. Deputy Fitparad. Tried a little (from the shoulder blade) - delicious and sweet. And finally, I put the third one for myself in HP. Thanks for the delicious and simple recipe!

A very simple and successful recipe! It kneads the HP, and all I have to do is transfer it to the forms. The cake is not greasy and moderately sweet!

Hello! Thank you for the recipe!
But I can't bake in a bread maker. And the bun is not formed. And the dough doesn't rise. I haven’t tried it.
What you get according to your recipe is, in principle, edible. The family even liked that the cake is not dry.

This year I repeated this wonderful and simple recipe again - this time with lemon peel instead of spices. Lemon is even tastier!

Before proofing in vials:

Directly out of the oven:

Decorated with glaze:

[Natalia525]

Natalia525, Nevushka, Enyasha, Coffeeberry, girls! : a-kiss: I am very pleased that you liked the recipe. I also use it always and my household is happy. Bake for good health!
Elena, thanks for the photo - very beautiful!

Good day! I also tried your cake. The dough seemed thin, so I added another tablespoon of flour with the top. I baked rich baked goods on the mode, the dough rose a lot during baking too. I have a bucket for 1 kg of a loaf, whoever has less will definitely run away. I liked the taste, very light cake, on the second day it tastes even better))) Sugar was enough for me, everything is normal. Thanks for the recipe !!!

Here's a cutaway! For some reason, the photo turned over, sorry)))

[Katherine777]

Katherine777, Katerina, thank you for the photo report (nothing that the photo is upside down - everything is clearly visible). Now I only cook dough for Easter cake in KhP, and then I bake small cakes in the oven. She began to put 400 g of flour so that the cakes were a little denser.
Thank you for trusting the recipe and Happy Easter!

Marina, I saved the molds for Easter, and yesterday I decided to try them in a bread maker. So on Thursday I will bake in the oven and in small tins too))) Thank you for the addition about flour

I wish you successful baking - let everything work out !!! Happy holidays!
My cakes were baked yesterday.

Hello again!))
I return to this topic every year, since there is no simpler recipe to find.
This year my Easter cakes are rather strange (in appearance, not in taste). Small ones have risen only to the height of the molds, and the roof of the large Easter cake has fallen. I sin for the fact that, for the first time this year, I soaked raisins in cognac for a whole week and, perhaps, it gave excess moisture to the dough. I, of course, covered the dent with nuts, but it is still visible. True, the taste is delicious because of the alcohol! Lemon zest, cognac, nuts - three were devoured before Easter)))

Here you can see that the crumb is a little wet:


I dye eggs. Hibiscus (also for the first time in my life), I hope that it turns out blue, like a thrush)))

This year I am baking Easter cake again according to this recipe. It turns out differently. The flour is different. The climate in the house. Today is a warm day. Yes, and I'm not the same as a year ago)
Thanks for the recipe. We still need to cover with glaze.
Well, very tasty !!!! Thank you!

[Elena]

I return to this topic every year, since there is no simpler recipe to find.

Elenawhat still lifes turned out - just a feast for the eyes! How nice that this simple recipe came in handy.

Small ones have risen only to the height of the molds, and the roof of the large Easter cake has fallen.

Mine, too, always come out in different ways ... There are many reasons. But I am glad that the cakes were to my taste. Happy Holidays!

Enyasha, I'm glad that the recipe came in handy and I liked the cakes!

Every year, I also make cakes differently: you correctly noted that everything affects baking - we have become different, and the flour is different, and the temperature in the kitchen, and our mood means a lot. Have a nice May days !!!

[Marina]

Marina, baked cake according to your recipe in cotton Breeze-11 on the Sweet bread program. I mixed all the ingredients by hand and put the kneaded dough into a bucket of x / oven and let the dough ferment for about 40 minutes and then turned on the Sweet bread mode. After the beep, candied fruits + raisins fell asleep. The cake rose during baking to the very roof of the x / stove. It turned out very beautiful in shape, as if baked in an oven in a shape. (The shape of a bucket in my cotton is round) after it cooled down, covered with glaze (purchased) and sprinkled with multi-colored fine sprinkles. It turned out to be a very beautiful sandpiper, it was even a pity to cut it on the Easter table. (y) In section, the crumb is yellowish with numerous inclusions of candied fruits and raisins. As for sugar, it was the most + sweet glaze. Thank you very much for the delicious Easter cake recipe.

[Valentine]

Valentine, thank you for your kind words! I am very glad that I liked the cake and turned out to be airy. I also sometimes bake in a round shape in a bread maker, and this year I baked in the oven in small tins for gifts.
Happy Holidays and Happy Easter Week!

Baked according to your recipe. I counted it for a 500 gram bun (my HP can no longer), so all 2/3 of the amount indicated in the recipe, and instead of an egg - only yolk.
Very sunny Easter cake. Delicious, moist. But for Easter I will bake without nutmeg and turmeric.

[Yulia]

Yulia, thanks for the photo report. I am very pleased that the cake is to your taste and will be at your table! Happy Easter!