• Easter cake

    Easter is the most important religious holiday of the year. To this day, people bake Easter cakes and paint eggs, and on Holy Sunday they meet and greet each other with the words "Christ is risen." There are many options for making Easter cakes. There are cheese, which do not require baking, as well as made from yeast dough. Today we will talk about the standard cakes, baked in the oven. Due to their composition, pastries stay fresh for a long time and after a week you can enjoy delicious flavored products. To prepare a 500 g cake, you need:
    • dry yeast - 8 g;
    • egg yolks - 2 pcs.
    • sugar - 75 g;
    • margarine - 55 g;
    • raisins - 50 g;
    • milk - 110 ml;
    • salt;
    • flour - 245 g;
    • vanilla;
    • lemon without peel -1/4 part.
    Preparing products. 1. Dry yeast can be replaced by wet yeast. For this amount of the finished product should be taken 25 g of yeast.
     Easter cake
    2. Flour should be well sifted to avoid falling into it of various debris.Sifted flour helps the dough to become more airy. Immediately with flour you need to sift and vanillin.
     Easter cake
    The dough is prepared in the sponge manner because it contains a lot of fat and sugar. 3. Milk for the preparation of yeast dough should be heated to a warm state.
     Easter cake
    4. Butter should be melted to a liquid or creamy consistency.
     Easter cake
     Easter cake
    Easter cake
     Easter cake
    5. Lemon zest is minced or grated.
     Easter cake
    Cooking spice. 6. Pour the yeast into the container for the dough, pour the milk and stir until the yeast is dissolved.
     Easter cake
     Easter cake
    7.Now we put sugar in the amount of 1 tbsp. l and flour (45 g), the whole mass needs to be mixed, cover the bowl with a napkin and remove for fermentation.
     Easter cake
    Easter cake
    8. The bowl can be put on the battery or placed in a container with warm water. Waiting for the appearance of bubbles on the surface, the mass rises "cap", while its volume should double. While Opara wanders, we are preparing other products.
    Easter cake
    9. We wash the raisins in boiling water and then mix them with one tablespoon of flour.
     Easter cake
     Easter cake
    Cooking dough. 10. Mix the yolks with the remaining sugar and stir until it dissolves. Why only yolks ?! And all because the protein gives the test rigidity, the products quickly stale and I lose my taste.
     Easter cake
     Easter cake
     Easter cake

    11.Pour the sugar-egg mixture into the prepared brew, add salt and lemon zest.
     Easter cake
    12. Now gradually add flour and knead the dough.
     Easter cake
    13. At this stage we put the raisins in flour, and at the end - the prepared melted fat. The dough should be kneaded on the table until uniform for 15 minutes.
     Easter cake
     Easter cake
    Easter cake
    14. Remove the dough into heat, covering the container with a napkin. When the dough increases, you need to mash it. Repeat this procedure two, and preferably three times. 15. Form the easter grease for Easter. We spread the dough on the basis that in the process of approaching and baking it will increase by 3 times. We put near the oven or in the oven with the door open with minimal heating and wait for the approach. 16. After that, we bake the products at a temperature of 200 C for ten minutes, and then another 50 minutes at a temperature of 170 C.Finished cakes cool and remove from the form. Preparation of the glaze. Egg white should be mixed with powdered sugar. Powder should be added gradually until a thick homogeneous mass. The exact amount of powder depends on the volume and density of the protein.
     Easter cake
     Easter cake
    Easter cake
     Easter cake
    Lubricate the tops of cakes with icing and sprinkle Let us use powder or decorate with various decorations.
    Easter cake
     Easter cake
     Easter cake
     Easter cake

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