Yunna
svetta, Sveta, I liked your recipe baked two years ago. I love heavy, rich sweet cakes. In the past, I didn't bake cakes at all, I bought two and it was enough for my husband and me. In this I will definitely try to bake.
Svetta
Natalia, good luck!
Tancha
Sveta, I carefully read the whole topic again. I realized that if I bake Easter cakes on Monday, then by Sunday they will only be tastier. I like to bake when I'm alone, and I only get that on Monday. Is it early on Monday, and how best to store them?
Svetta
Tatyana, you can, of course, bake on Monday, but I would still bake closer to the date, Wednesday-Thursday.
But since it turns out Monday, then where can you go, peks. The only thing is not to dry them in the oven, here I will not tell you in any way, everyone has their own ovens. Put the cooled cakes in a container (saucepan, cardboard box) and cover with foil. You can also wrap cakes without glaze in a thin cling film one by one. You can even freeze them in this form. And already the day before, unwind and decorate with fondant / icing.
Tanya, good luck!
Kokoschka
TanchaLast year Tanya baked according to Sveta's recipe so I had 2 more weeks left as fresh. Stored in closed containers
Tancha
Thank you, I will sculpt. And maybe on Wednesday it will turn out if you get up at five o'clock.
shurpanita
Svetochka, I have a form with a volume of -2 liters, tell me how much dough should I put)))?
Svetta
Quote: shurpanita

Svetochka, I have a form with a volume of -2 liters, tell me how much dough should I put)))?
Wow volume ... I never baked in such forms ...
Put the dough still about 1 / 3-2 / 5 of the height of the mold. But I won't tell you how to bake a cake in such a huge form, there was no experience.
If you baked bread in such a volume, then so did the bakes like bread.
Tatalo4ka
Svetochka, I want to bake Easter according to your recipe this year. Please tell me what kind of flour is better to take?
Svetta
Tatalo4ka, Natalia, I bake on Dnepromlyn.
shurpanita
Quote: svetta
Wow volume ... I never baked in such forms ...
Light, so this is a lamb
MaBa
shurpanita, Marina, I would be guided by the table from this topic:
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=46107.0

They recommend taking 900g of cake dough on a form with a volume of 1.98 liters
"The dough piece is about 450 grams per 1 dm3 or just a liter"

Easter cakes (Paski) from Svetta

Tatalo4ka
Svetochka, thanks.
We have never seen such flour, I think any premium will do ...
Patchouli_ t123
Quote: Tatalo4ka

We have never seen such flour, I think any premium will do ...
I saw Dnepromlyn today at ATB. Almost 18 UAH per package 1.8 kg.
ATB has a lot of Dnipropetrovsk products.




svetta,
I reread all the pages, outlined.
I will bake this year according to your recipe.
Can't wait until Thursday :-)
Crochet
Quote: svetta
Wow volume ...

Quote: svetta
Here's how to bake cake in such a huge form, I will not tell you

It is not the first year that I have been baking Easter cakes in two-liter forms.

Dough, regardless of the recipe, from 500 gr. I divide flour equally into 2 molds).

After baking, the domes slightly outgrow their shape, it turns out very beautifully !!!

Last weekend I baked a roll-cake, in 40 minutes the cakes were baked perfectly, readiness was determined by a thermometer.


anavi
Quote: Krosh
Dough, regardless of the recipe, from 500 gr. I divide flour equally into 2 molds).
Crochet, Innochka, what a fine fellow you are! What day I'm looking around the forum, how much dough to knead - I bought new 14 * 12 split molds, in my opinion, they are just 2 liters! Now everything became clear at once! Thank you! Svetochka, sorry for the flood!
shurpanita
Svetochka, it happened! made a batch of half the norm. All the dough went into the mold and into a small cake.Easter cakes (Paski) from Svetta
Easter cakes (Paski) from Svetta
Husband tested the little Easter cake this morning, purring with pleasure.It turned out just like you wrote it glossy😊
It was baked perfectly, I checked it until it was dry.
Svetta
shurpanita,Marinawhat a beautiful lamb turned out! Wonderful baked goods for the holiday and ideal as a gift. I also wanted to get hold of such a form, but they are not on sale, and all the money in the world is worth it.
shurpanita
Svetochka, I also bought it from my hands. But almost new and not cheap. The girl ordered from Germany, but the uniform did not fit into the oven.
Crochet
Marishaaaa , what a beautyaaa !!!
Kokoschka
svettaLast year, everyone was delighted with the cakes that I baked according to your recipe. And three times in a row.
This year I want to repeat it. And the question arose.
I have a lot of yolks in the freezer. Is it possible to replace whites completely with yolks?
I want to bake tomorrow.
Svetta
Kokoschka,Lily, I have never done that, I will not tell you. Moreover, the yolks from the freezer, I do not know what they are afterwards.
Lanna
Quote: Lanna

...




Easter cakes (Paski) from Svetta

Svetochka, thanks from our family (this is yesterday's))) asking for more and more!

Sveta, good evening) And again there will be your recipe, and the car will knead, lovely)
Will you be your own in the old fashioned way or with an assistant?
Svetta
Lanna, there is an assistant, his name is Boshem, but life will show what he is in business.)))
Lanna
Quote: svetta

Lanna, there is an assistant, his name is Boshem, but life will show what he is in business.)))
And I know what the name is)))
Kokoschka
svetta, I realized, I'll think about what to do then ... maybe I won't risk it ...
Vei
svetta, Svetochka, my dear, hello!
please tell me, I understand correctly that in your recipe there are a total of 3 proofing / raising of the dough:
1) dough
2) after the main batch
3) after adding raisins immediately in the forms and there they already rise for the third last time?
Olekma
Kokoschka, I baked these cakes for two years in a row, and back in 2016 I made a note to myself in my notebook that the most delicious cakes, according to this recipe, came out on only yolks. I would take the yolks into the refrigerator in 1 day so that they thaw out in advance. Then, 1-1.5 before kneading, I would put it on the table to keep warm and put the yolks into action. Calculate the weight of the yolks by the weight of the eggs and you will succeed. I would do that.
Svetta
Vei, Elizabeth, Yes everything is correct. Good luck!
Kokoschka
Olekma, thank you so thank you !!!!!!!!!
I'll try!
I already took eggs out of the refrigerator in the morning ...
It will be very interesting!
pljshik
Girls good morning! Keep your fists for me, put on the first proofing! Last year I disrupted the process a little, this year I decided to do everything as it was written! I have to do it a little earlier, because tomorrow I work!
svetlana)))
RAISINS AND TZUKATI SOAKED IN RUM FOR THIS RECIPE WILL FIT?
Svetta
svetlana))), Svetlana, I think they will do, why shouldn't they?
svetlana)))
Quote: svetta
Svetlana, I think they will do, why shouldn't they?
Thank you) I threw the raisins with candied fruits into a colander, while the dough was coming up, the liquid would drain, last year I filled it with dark "Bacardi" rum, there was a can in the refrigerator, the rum became a thick syrup
dana77
I have been baking this recipe for the third year.
But today I don't know how I read it, but I swapped 400 grams of butter instead of 300.
And everything intervened and the dough is so smooth.
What do you think will come of it. ?
Now they are on detuning with raisins. Raisins, by the way, also poured as much as 500 grams. Something I have today some kind of gigantism.
I'm sitting. I'm waiting. I'm afraid.
Sedne
Quote: dana77
What do you think will come of it. ?
Everything will be fine.
Crochet
dana77, Natalia, you can't spoil porridge with butter !!!
Svetta
dana77, Natalia, butter ... well, it will pass, but such a quantity of raisins will make the dough heavier, and even excess oil ... I usually pour approx. 250g, it turns out fine.
It's very interesting to read about the result, I'm looking forward to it.
OlgaU
Svetochka, and I add 300 g of raisins, 50-70 candied fruits and 100 papayas, I like it when there are a lot of additives, everything is fine
I make 1.5 and 2 knees, it fits more in the new oven, 4 and 5 portions fit only I even got confused, it seemed to me the dough after the first kneading is cool, and I don't remember what it was like yesterday when kneading. dense or liquid? still sometimes you need to sleep
by the way, yesterday I did 600 g of additives at all ...) everything is fine too
Svetochka, you have no idea how many pluses I am sending you to karma for each cake, the recipe is just a bomb, I adore it, yesterday I had to stand for 10 minutes, I thought whether to try it or not, night, calories, all things, in the end I could not resist, he smelled soooo, in short, woke up when he was gone
dana77
Girls, thanks.
I will show the result

If someone is interested in information, then with one portion of the recipe dough yield exactly 3kg
(Well, taking into account 400 g of butter and 500 g of raisins)))
Kokoschka
Easter cakes (Paski) from Svetta

Easter cakes (Paski) from Svetta

Easter cakes (Paski) from Svetta

I put a glass of raisins in the dough. after a lock in cognac. and a mixed glass, dried apricots (soaked with Cointreau, cherries and very large raisins.
I baked them, but as always with adventures ...
I decided to bake for 10 minutes at 180 degrees, top and bottom, and then go to 160 degrees for 50 minutes.
Well, as a result, the top was instantly reddened by 180. then I switched to just the bottom mode and baked only the bottom at 180 ...
I still don’t decide on which program and at what degree to bake. Every time it is dancing with tambourines .....

Svetochka can tell you something.






And more. baked on the same yolks. Everything is ok, I liked the taste!
Svetta
Quote: Kokoschka
10 minutes 180 degrees, top and bottom, and then go 160 degrees minutes 50.
SKOKA-SKOKA ??
Lily, is your convection on? something in 10 minutes. at 180 deg. they well do not blush to such an extent. I have an electric oven, I bake at 175, which corresponds to a gas of 180.
Kokoschka
svetta, you know. I warmed up the oven at 300. and then opened the door for 5 minutes and turned down the temperature.
When I closed it, it was 180, but probably she still got hot ... and they seriously subdued in 10 minutes ..... she was in shock ...
And there was no convection, but a top-down regime.
What mode do you bake in?
I have an electric oven, I'm guilty of unloading it ...
Svetta
Kokoschka, Lily, I don’t understand why preheat the oven to 300 degrees !!! I set my 175 and wait for the light to go out, which means that the temperature has already reached. I am sure that you can do this too, why heat so much ???
Kokoschka
svetta, but by chance it happened ... I thought I would warm it up a little, and was distracted and she was all over the place ...
Noah covered them with a canopy after 25 minutes. So everything ended well.
I packed them now so that they would not dry out until Friday. On Friday I will already decorate.




svetta, next time I won't be in such a hurry ...
light and you bake on convection or at top bottom? And all the time at 175 degrees, don't you change?
Svetta
Kokoschka, Lily, I have a simple oven without convection, I bake top-bottom. But I bake in paper tins and for some reason they always have a little bit of burnt bottom (although all other baked goods are perfect). Therefore, 10 minutes before the end of baking, I turn on only the top and so bake it. And yes, T is 175 all the time.
Cvetaal
Sveta, thank you for the great taste of the cakes. True, the dome collapsed a little, last year it baked, everything was fine, but this did not affect the taste in any way. Easter cakes this time turned out to be very airy.

Easter cakes (Paski) from SvettaEaster cakes (Paski) from Svetta
Svetta
Cvetaal, Svetlana, a beautiful break, I would have bitten.
Cvetaal
Thank you, Svetochka! One is gone, it was very tasty
dana77
svettaand I am thankful!
Although not all have risen to the top, I think I have tricky with the amount of dough in each form. I hung it on the scales. It turned out one big for 950g, three for 400g and 3 for 300g
Baked on convection, first heated to 200, reduced by 180, splashed boiling water into a bowl and put it in the oven. I have a piece of paper that says what is needed at this temperature. I made notes in previous years.
Baking with a probe up to 96 degrees inside. I got it all at different times. And then last year I dried out small forms.
Now everything is wrapped in tape.
And they are exactly "dull" (I trudge from this word)
Easter cakes (Paski) from SvettaEaster cakes (Paski) from Svetta

All recipes

New recipe

New Topics

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers