How to cook Easter cake: the best recipes of cakes

On April 12, the whole Christian world will celebrate the Great Holiday - the day of the bright resurrection, which is called Easter. One of the significant attributes of this life -affirming holiday is the Easter Easter cake, which decorates the tables of Christians for many centuries. Given the significance of the holiday and the fact that Easter always occurs after the most strict during the year of Great Lent, Christians never spared the most expensive and rare products for the Easter cake, turning the baking of the Easter Easter cake into a special priesthood.

How to bake a cake in Rus' for a long time. Both historians and clergymen agree that the custom of the Easter bake existed in Rus' even before its baptism and was part of a pagan cult.

Moreover, the Kulich’s name comes from the Old Slavonic “Co-la-cha”, which translates as a “child of the Sun”. Easter cake was not known in Easter Old Testament. Moreover, the resurrection of Christ was noted by the "tasting of the Easter lamb with the hernia (fresh tortillas) and bitter herbs." Kulich, like high bread with eggs, is the personification of the famous pagan symbol of the god of fertility. And it is quite symbolic that it is baked in early spring, in anticipation of sowing, the appearance of offspring at the cattle, a new natural cycle.

Thus, Rus', having adopted Christianity, brought its values \u200b\u200binto it, combining the resurrection of Christ and the resurrection of nature to a new life. By and large, these holidays are close in their deep meaning, because they give us hope for a bright future and eternal life!

Kulich's place in Easter ritual

Kulich occupies an important place in the ritual of Easter worship. He symbolizes the memory that Jesus Christ, after his resurrection, eared food with his apostles. At the same time, during the meal, the apostles did not sit in the central place at the table, but put a dish with bread in front of him. It has long been a custom for Easter to cover Easter cakes in the church, which depicted either a cross or an image of a resurrection. On the cross, only the thorns were visible, the figure of Christ was absent, which meant victory over death. The Easter cakes were then surrounded with a procession around the church and left some of them on a common table in the monastery. On Saturday, after the blessing, they were distributed to believers.

Easter cake recipe

At the festival of the bright resurrection, which is still called Easter, Easter cake is consecrated, which, in fact, is ennobled by yeast bread.

Easter cakes differ from other breads with a special shape and recipe. The secret of this festive dish, as a rule, is stored by our grandmothers, and thanks to them, the recipe for Easter cake is transmitted from generation to generation. The cakes dough are necessarily yeast. The recipe for Easter cake contains many eggs, sugar, butter or margarine. In addition, recipes for Easter cakes may contain centers, dried fruits, nuts, many spices. Various combinations of spices such as vanillin, saffron, cloves, nutmeg, cardamom, cinnamon are used.  So, in the preparation of Easter Easter cake there is where to walk around your imagination to create your own, special family recipe for Easter Easter cake.

The decoration of the kulich also makes it possible to show his creativity. The basis for decorating Easter cakes is, as a rule, a glaze that is decorated with inscriptions (“XV”) or ornaments made of tinted millet, chocolate crumb, confectionery lipstick. Festively decorated Easter cakes is a real work of art. It is not surprising that the Easter cakes on Easter ask for the photo.

Easter cake brings joy to the house and takes your family. Prepare Easter cakes, let them bring happiness to your house, Christ is risen!

We warn that starting the preparation of Easter Easter cake, be patient and fill your heart with love and tenderness to your loved ones, joy for the salvation of Christ and bright hopes for the future!

  Easter cake: classic recipe

This option of preparing Easter Easter cake is the most common and relatively easy to prepare. It can become the basis for your culinary fantasies.

Ingredients:

• milk - 500 ml;
• dry yeast - 1.5 packs (16 g);
• flour - 1 kg;
• yolks - 10 pcs.;
• sugar - 300 g (or to taste);
• butter (softened, room temperature) - 300 g;
• vanilla sugar - 10 g;
• raisins - 300 g;
• lemon zest (optional) to taste.

For glaze:

• sugar powder-1 cup (150-180 gr);
• egg protein (cooled) - 2 pcs.;
• lemon juice - 1 tablespoon.

For decoration:

• confectionery (for Easter cakes) - 50 g

Preparation:

1. To bake Easter cake, it is necessary to start a butter.
2. For this, in the pan in which your dough will be exposed, you need to heat 350 ml of milk to 35-40 degrees. The milk should be warm, but not hot, otherwise, the yeast, which we add to the milk, will be cooked and all your effort will be in vain.
3. Dissolve, stirring with a spoon, yeast in milk, pour 150 grams (1 cup) of sifted flour, and mix again.
4. Leave the cooked dough for 30-40 minutes in a warm place so that the Opra rises and begin to fall.
5. In the meantime, we will engage in eggs. Separate the yolks from proteins.   We put the proteins in the refrigerator - they will come in handy later. And the yolks are spanned with sugar in foam, adding a little sugar.
6. We add to the whipped yolks softened butter, and again, we will get it until smooth.
7. Here the dumped rose well.
8. The resulting mixture of yolks and oil is added to the finished dough.
9. Mix thoroughly and leave until the volume of the resulting dough is increased by 2 times, that is, by about an hour.
10. When the dough rises, mix it with a spoon, and leave to rise again. It will take another 30-40 minutes.
11. Then, add the remaining sifted flour to the dough, pour the remaining milk, add vanilla sugar and grated zest from a lemon or orange.
12. Stir the dough with a spoon and leave it to fit for another hour.
13. Rinse the raisins thoroughly and sort, removing the stalks and pour boiling water 1 cm above the level of the berries. Then let it brew about half an hour. Remove a little swollen berries, dry and pour flour (1-2 tbsps of tablespoons) so as not to settle to the bottom.
14. Six the raisins in the dough for Easter cake.
15. Let the dough come again, 20-30 minutes.
16. Fill the forms with dough, a little more than 1/3 and leave to be exposed until the dough increases in the volume of at least twice.
17. At this time, heat the oven to 190 degrees.
18. Put the rising cakes in the preheated oven for 35-40 minutes.
19. The readiness of the Easter Easter cake can be checked with a wooden stick (beam), which should remain dry.
20. While our Easter Easter cake is baking in the oven, we will prepare the icing to decorate the Easter Easter cake.
21. To do this, chilled proteins with foam. Then, pouring a little sugar powder, we will ascend to an increase in volume several times, adding lemon juice to the glaze.
22. Lubricate the ready -made hot cakes and decorate with confectionery adds.

Recipe for chocolate Easter cake according to an old recipe

An original recipe that requires significant culinary skills and relatively large financial costs through the use of expensive ingredients.

Ingredients:

• water or milk - 0.5 cups;
• yeast - 60 g;
• coarse flour (you can ordinary) - 2 cups;
• eggs - 16 pcs.;
• sugar - 2 cups;
• purified almonds - 3 glasses;
• chocolate-50-100 g or cocoa powder 0.5 cups;
• red wine - 0.5 cups;
• rum - 0.25 cups;
• orange centers - 0.25 cups;
• cinnamon - 1 teaspoon;
• ground carnation-0.5-1 teaspoon;
• lemon - 1 pc.;
• rye crackers - 0.25 cups.

For chocolate glaze:

• cocoa powder (spoons without a hill)-6 tbsp. L.;
• sugar powder (spoons without a slide) - 6 tbsp. L.;
• potato starch (spoons with a hill) - 1 tbsp.;
• water (boiled, ice)-7-8 tbsp. l.

Preparation:

1. Dilute the yeast in warm water or milk, heated to 35-40 degrees, add 1.5 cups of the flour sifted through a sieve, mix thoroughly and put in a warm place for about 1 hour to let the dough rise.
2. During this time, separate 16 yolks and rub them with kindla with sugar. Remove 12 proteins in the refrigerator, they will be useful to us later.
3. Fry the almonds in a dry pan, peel the skins and grind with a knife.
4. If you use chocolate, put it in a freezer in advance so that it is convenient to grate it on a fine grater.
5. Tsukats, depending on the size and your addictions, can also be grinded.
6. Squeeze lemon juice.
7. Mix the finished dough well with a spatula, put the yolks lost with sugar, almonds, grated chocolate, pour rum and red wine, add rye crackers, tsukata, cinnamon, cloves and lemon juice.
8. Mix everything thoroughly with a spatula, give the dough to rise, and mix again.
9. Beat 12 proteins laid out in the refrigerator and add to the dough, also add the remaining flour.
10. Pour the finished dough into a shape lubricated with oil and sprinkled with crackers, and immediately put in a hot oven for 1-1.5 hours.
11. At this time, cook chocolate icing. To do this, a cocoa powder, sugar and starch mix and sift into a dry bowl.
12. Add boiled water, first, for about 20 minutes chilled in the freezer and mix until a homogeneous mass.
13. The finished chocolate Easter cake is pouring chocolate icing.

Boyar recipe for cooking Easter cake

The recipe is unusual due to the use of a large number of spices in it, giving the cake a special originality. However, its preparation does not require special skill and financial costs.

Ingredients:

• fresh yeast - 50 g;
• cream - 3 cups;
• wheat flour - 1200 g;
• butter - 200 g;
• sugar - 200 g;
• eggs - 15 pcs.;
• cardamon - 10 pcs.;
• nutmeg nut - 1 pc.;
• cloves - 5 pcs.;
• almonds - 50 g;
• tsukats - 100 g;
• raisins - 100 gr.

For protein glaze:

• egg protein- 2 pcs.;
• sugar - 1 cup;
• water - 1 cup.

Preparation:

1. Heat the cream of cream to body temperature and dilute fresh yeast in them.
2. Add 3 cups of flour to the cream and put the resulting dough in a warm place for about an hour.
3. While the dial is rising, rub the butter with sugar and 15 yolks until a homogeneous mixture is formed. Separate a couple of proteins separately and put them to cool into the refrigerator, they will come in handy for the glaze.
4. Brew raisins with boiling water for half an hour, then drain the water and sort it out, freeing it from the stalks. Dry on a paper towel.
5. Pull out 10 grains of cardamom in a mortar, 5 clove inflorescences and nutmeg.
6. Fry the almonds in a dry pan and clean it from the skins. Finely chop the peeled almonds and cooked centers with a knife.
7. In the finished dough, introduce the mixture of yolks, oils and sugar you prepared, add 3 cups of flour, 2 cups of cream, a mixture of crushed spices, chopped almonds and zuckets, raisins.
8. Mix the dough well and leave it to rise for 1.5-2 hours, mixing every half hour.
9. Put the finished dough in a lubricated oil and talked with flour high shape.
10. Fill the form by 1/3, let the dough rise again to 3/4 of the height of the shape and put in the oven with slight heat for 40-50 minutes.
11. Easter cakes from such a butt dough are best baked in small forms.
12. The readiness of the cake is easiest to check with a toothpick. When she leaves the cake of dry, it means that the Easter cake is ready.

So that the cake is not only tasty, but also delighted the eye, we decorate it with traditional protein glaze for Easter cakes. To do this, pour 1 cup of water into a metal pan, add 1 cup of sugar and, constantly stirring with a spoon, we will cook first on low heat, and then to evaporate the water on a denser syrup on a more severe.

The readiness of the syrup is determined as follows: take a boiling syrup with a teaspoon and lower it into cold water; If you can roll a soft ball from the syrup cooled in the water - the syrup is ready.

Remove 2 proteins left by us from the refrigerator and beat them into foam.

Without ceasing to beat, gradually pour into the protein mass a thick syrup with a thin stream and continue to beat until a homogeneous mass is obtained.

The resulting protein glaze decorate the upper crust of your Easter cake. You can also sprinkle the remnants of almonds and centers on the glaze.

As needed, this portion of protein glaze can be doubled.

Carrot (solar) cake recipe

An unusually colorful version of the cake containing carrots makes it not only useful, but also lighter, due to the reduction of the volume of used flour.

Ingredients:

• 300 g of carrots;
• 500 ml of milk;
• 25 g of yeast;
• 1 kg of flour;
• 200 g of sugar;
• 100 g of butter;
• 6 eggs;
• a pinch of salt;
• raisins, zuccats and nuts - to taste.

For glaze:

• 2 eggs;
• 200 grams of powdered sugar;
• 1 tbsp. lemon juice.

Preparation:

1. We heat the milk to a warm state and leave it to swell dry yeast in it. You can add a little sugar so that the yeast starts to work faster.
2. We take out the oil from the refrigerator so that it is at room temperature.
3. Clean strong and sweet carrots, divide into layers of 1 cm thick, pour water, slightly higher than the level of carrots and cook until cooked under the lid over low heat, with the calculation, so that by the end of water cooking remains minimal.
4. We pierce the cooked carrots with a blender to the state of mashed potatoes or wipe through a sieve.
5. In cooked carrot puree, add eggs, melted oil, flour, salt, sugar and yeast dissolved in milk. Knead the dough.
6. We put the finished dough in a warm place and wait for it to rise.
7. At this time, we are preparing to fill the waders, that is, fry the nuts and grind them to the required size, cut the centers, pour raisins with steep boiling water.
8. When the dough rises 2-3 times, mix nuts, steamed raisins, centers and let the dough rise again.
9. We transfer the finished dough into prepared molds, greased with oil and sprinkled with flour or cracked crumbs, who loves.
10. Fill the molds by 1/3 - if you want the even edges at the cake and ½ - if you want the finished cake to be like a small fungus, that is, he had a small hat. We leave filled molds in a warm place for 30 minutes so that they rise. We bake at 180 degrees for 40 minutes.
11. While our Easter Easter cake is baking in the oven, we will prepare the icing to decorate the Easter Easter cake.
12. To do this, chilled proteins with foam. Then, pouring a little sugar powder, we will ascend to an increase in volume several times, adding lemon juice to the glaze.
13. Cool the finished cakes a bit and transfer to the dish.
14. Pour glaze and decorate with centers to your liking.

Easter recipe for Easter. Video