Easter cake for the lazy (without batch)

[JelenaM]

JelenaM, it's great that I liked the cake. Chic appearance and cut. There is a lot of it, but it interferes if you roll it in flour. You can reduce its amount. Kulich is already very sweet)

yes I also rolled. the first time I encountered this. Perhaps due to the oil in the dough? I do not know. Well, yes, and not scary.
I am very sorry that I did so little! Now one cake will be taken away as a gift and I will have one small one!

[JelenaM]

JelenaM, before Ascension, Easter cakes are baked, and then, who will forbid?

[JelenaM]

JelenaM, before Ascension, Easter cakes are baked, and then, who will forbid?

diet can prohibit!)
Have you tried to replace the liquid with orange or lemon juice?

[ang-kay]

The daughter asked for a simple recipe - she is not a fan of kneading, waiting overnight, and so on. I advised her this recipe. And she made the right decision - she and her family were sooo pleased with the taste.
ang-kay, from me and my daughter a huge gratitude for the recipe




The roof was torn a little, but it did not affect the taste.

[Wiki]

replace with orange or lemon juice?

No. I don't think this can be done

me and my daughter

Wiki, I'm glad that everything worked out and were happy with the Easter cakes)

broke a little

You need to increase the proofing a bit.

for some reason could not stir in raisins

But for me everything intervened perfectly, and was evenly distributed over the test.

Happy Easter everyone, dear !!! Once again, I want to say thank you very much, I also gave the recipe to my kuma (her mother baked her) - we were very pleased! And from Wednesday to Friday I probably made 10 servings according to your recipe, for myself and to order. Not everything fit in the photo, really

[Albinka (Alya)]

Albinka (Alya), Albina, impressive. I am glad that the recipe helped to earn and I liked the result)

I would add sugar to the dough.

[Light]

Light, Wow! As for me, it is very sweet. But everything, of course, is a matter of taste.

But everything, of course, is a matter of taste.

And I'm not enough

And I'm not enough

Gyyy, and I always subtract. True, my raisins are very sweet ...

[ang-kay]

ang-kayAngela, I disagree with you about replacing milk with orange juice.
Back in 2016 (message 88) she wrote a review and noted that she replaced milk in the second test with orange juice. The taste of the cake is indescribable. The first thing my family members ask is: where are the cakes with juice? They are eaten first.
Once again I want to say THANK YOU for such a wonderful recipe and convey gratitude from my Easter cake lovers.

Angela, I disagree with you about replacing milk with orange juice.

that replaced milk in the second test with orange juice

In that post, it was about replacing all milk with juice. Another thing is to add 3-4 spoons (and what will it change in taste? I would not even notice the difference). It seems to me that if you completely replace it, there will be a very acidic fermentation environment. But everyone is free to do as he sees fit. And this is no longer the recipe I provided, but the recipe of the author of the replacement. And he already takes all the risks.

where are the cakes with juice? They are eaten first.

It's great that everything worked out and everyone is happy.

recipe

You're welcome)

[Marina_K]

And he already takes all the risks

it's just cake!))) you're too serious))
I will try this week, I will report))
Marina_K, thanks for the info!!

it's just cake!)

And for me, these are discarded products in case of failure. I cannot afford that luxury.

[Silyavka]

Silyavka, I have never had to throw away the result of even not very successful baking.
In this case, I do not really imagine what could happen so fatal in the process. Moreover, you can always make a test dose. My three Easter cakes took no more than 70 rubles. But I do not impose, in general.

it's just cake!))) you're too serious))
I will try this week, I will report))

Well, someone will react like this, while another will come and start "debriefing". Then after everything it turns out that something was replaced, something was corrected. And the sediment will remain. Once a person came to my bread and said that something did not work out, everything is floating. The recipe is wrong. And many people have already tried this recipe. But it turned out that instead of c / s flour, he put unfermented malt, considering it a full substitute.
I will only be glad if, using the juice, instead of all the liquid, the result is good.

Delicious, fluffy, sweet cake turns out. It becomes tastier after a few days. Recommend!

Ha! We will not last long)) In fact, Angel, I wanted to ask - how do you keep the cake these few days? The thing is that I was making a cake, which, according to the description, should be wet (I really want to get this taste from childhood, my grandma baked very tasty), jumped out of the mold as softest. I cooked it in the morning, covered it with glaze in the afternoon, and left it on the table. The next morning, nothing remained of the softness and humidity, possibly due to the fact that my forms are small (diameter 12.5 cm, height 15). In short, the question is - how to store and not lose moisture? And this is exactly this Easter cake - wet or not (maybe I will find my answer after reading all 14 pages of Temka). Save)))

[Antonovka]

Antonovka, Lena, I already wrote repeatedly that I leave a couple of cakes. I wrap the rest in plastic and store in the freezer. Then I defrost it in the film and smear it. I keep the ones that remain in a large enamel pot. I cover it with a towel, cover it with a loose film and a lid on top.

[ang-kay]

ang-kay,
I don’t bake so much))) I would just like to keep them for a couple of days)) I understood about the pan))

You can just put it in a bag and tie it. It will also be normal. But you can't just keep it on the table.

[ang-kay]

ang-kay,
Now I understand))

But you can't just keep it on the table.

I have it in an open bag.
Maybe the top and dried up a little, but inside are soft.
I had little ones.
Today I cut the largest of a liter mug

Girls, is the cake wet or not? Well, please answer)) I'm already confused - what I did and what I didn't))

[Antonovka]

Antonovka, Lena, well, not dry, that's for sure.

[Antonovka]

Antonovka, Lena, soft, fluffy, but not wet. Not dry, but not wet either.

[Silyavka]

Silyavka, Karamelko,
It must be done) Moreover, he is lazy, my name from the word laziness happened)))

[Antonovka]

Antonovka, Lena, do not regret it, it is very tasty, just let it settle, I baked on Wednesday, ate on Sunday, very tasty.

[Antonovka]

Is the cake wet or not?

Antonovka, Lenanot wet.

[Silyavka]

Silyavka,
It doesn't work out - they eat

[Antonovka]

Antonovka, Lena, I hid, I have a husband ZHRUN.

[Silyavka]

Silyavka,
So I will have to)) Tomorrow I will try to deliver)

I hid

I didn't manage to hide, all the Easter cakes were devoured on the second day after Easter, although I baked a double portion according to Angelina's recipe. I tried it that year, this time I did it again. Thanks to Angela for finding such easy-to-prepare recipes. I don't often bake baked goods, but everything worked out well here.

[Albinka75]

Albinka75, Victoria, to health)

I take it to bookmarks. And how many cakes are obtained from the norm approximately?

[Nata81]

Nata81, you can bake one large, two smaller, three even smaller, etc.

Angela, good afternoon! I mentally started preparing for Easter, I remembered that last year I didn't bring you gratitude for your favorite cake)) Three cakes were baked - cottage cheese from the forum, the second - I forgot which and the third - "Without kneading." Favorite forever)))

[Nataliya]

Nataliya, gorgeous Easter cake. Thanks for sharing)

[Angela]

Angela, and if in the second test part of the milk is replaced with flavored syrup? How much syrup should you add?

[Linen,]

Linen, Who knows? Try to completely replace milk with it. You said that sugar is not enough for you.

[Elena]

Elena, pour 40 ml of milk and 35 ml of syrup.
I will add sugar.

[Angela]

Angela, Light, girls, thank you.
Angela, the syrup is not to say that it is quite sugary sweet, it is sour, I will show you a photo later.

[Angela]

Angela, it's over here

Angela, I put vanilla in the first dough and raisins right into the second.
And the dough should stand for 60 minutes and with raisins for another 70 - 90.

According to the recipe, vanilla is added to the second dough, and raisins after the finished dough has stood for 1 hour.

[Light]

Light, everything is correct. It seems everything is written clearly)

[Angela]

Angela, I immediately added raisins.
She didn't give an hour for proofing without raisins.
It costs 1 hour and 10 minutes.

Wait until it rises twice. And then lay out according to the shapes.

[Angela]

Angela, OK



Angela, Easter cakes are cooling.
Soft.
That year was not like that and the dough was cooler.

Easter cakes are cooling.

And mine are getting cold.

Soft.

Exactly, soft

[Victoria]

Soft.
That year was not like that and the dough was cooler.

The flour was probably better if the dough was steeper. Although you have increased the sugar. Added liquids) I'm waiting for a sample)

And mine are getting cold.

Victoria, I hope you like it. I'm waiting for impressions)