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Kulich sweet recipe wet fat on cream. Recipes for the most delicious Easter cakes with step by step photos

Very soon the bright holiday of Easter, so I want to offer you great recipe the most delicious cakes for Easter. This method of cooking with dough, but despite this, everything is done very quickly and easily. I've already tried many recipes to find delicious dough for Easter cakes, but each of them had its own drawbacks, and on this account, I can say that I like him the most.

I will also show you the easiest way to decorate Easter cakes and make it quick and tasty. You can use your own design option for them, it depends on your imagination and desire. For making cakes at home, you can take it as fresh yeast and dry, I have the first option and I take 15 grams of them, if done on dry fast-acting, then you need only 5 grams.

Below I will tell you in detail how to cook and bake Easter cakes, so that it turns out delicious and you can treat your family and friends with them. Also look at the one I cooked last year, you don't even need to knead the dough for them.

Dough:

  • Wheat flour - 85 g
  • Cream 33% - 120 ml.
  • Pressed yeast - 15 g
  • Sugar - 2 tsp

Dough:

  • Chicken egg - 2 pcs.
  • Egg yolk - 1 pc.
  • Sugar - 110 g
  • Salt - a pinch
  • Flour - 270 g
  • Butter - 50 g
  • Candied fruits - 90 g

Glaze:

  • Egg white - 1 pc.
  • Powdered sugar - 100 g
  • Lemon juice - 3 drops

How to bake Easter cake at home

First of all I cook butter dough for Easter cakes, or rather a dough for him. I heat the cream slightly so that it is warm, not hot. The cream should be 33% fat or more, this will affect the taste. I add fresh pressed yeast to them and mix until smooth. It is very important for happy baking take exactly high-quality yeast, and as fresh as possible.

Next, add 2 tsp of sugar and 85 grams of flour to the cream. Be sure to sift the flour in advance to break up the lumps and saturate it with oxygen.

I mix everything and the dough is ready. Now I cover it with a clean kitchen towel and put it in a warm place for 30-40 minutes or until the mass at least doubles. I put it on the table next to the radiator, it is very warm there.

After a while, the dough has increased and now you can cook the rest of the dough.

I drive eggs into a container from a mixer and add sugar. Beat all this with a mixer at high speed until the sugar dissolves.

Next, add the dough to the lush egg mass. And instead of the whisk nozzles, I insert the dough nozzles into the mixer. And at the lowest speed I begin to mix them until smooth.

Then I add salt and add flour in parts. I continue to knead the dough with the mixer. This whole process can be done with your hands, if desired.

When I have added almost all the flour, pour in the melted butter and already cooled down, or simply soft, at room temperature. I mix it in again, add the rest of the flour and finish the batch. It is important not to hammer the dough with flour to keep it soft, so do not add more than indicated. As a result, the dough lags well behind the walls of the dishes, although it still seems a little sticky.

I leave it to come up for an hour and a half, in a warm place, covered with a towel, until it increases in volume, two to three times. When it comes up, I add candied fruits, other dried fruits, or even nuts.

I knead the dough and it's ready, you can start forming Easter cakes.

Baking Easter cakes at home is the easiest process after a long preparation. I take paper molds for baking Easter cakes, but you can take absolutely any, based on what is at home. There is no need to lubricate paper molds. I divide it into three parts, form a ball from each piece, put it into molds and send it to a preheated oven at 180 degrees for 30 minutes.

And this time you can make fondant for Easter cake, for it I put the remaining one protein in a bowl, add powdered sugar and a couple of drops of lemon juice. I beat it all with a mixer for just a couple of minutes until the powder dissolves, at the lowest speed.

I check the finished cakes with a wooden skewer to see how much the dough is baked. Next, I cover the cakes with icing and sprinkle with confectionery sprinkles. This cake fondant recipe is very easy and quick.

Here is a recipe for the most delicious Easter cakes and I hope it will come in handy for you. Cook to your health!

Dear readers, today we offer you a selection of recipes for the most delicious Easter cakes for every taste.

We all honor the holiday of Holy Easter, and every housewife on this day wants to please her family with homemade cakes, which their shop counterparts will never equal. The soul of the hostess and the mood of the holiday are put into homemade cakes, and believe me, the cake made with your own hands is absolutely special!

Everyone has different tastes, someone wants a simple, quick and delicious recipe... Some people prefer not to use yeast, flour or eggs when making Easter cakes dough. Therefore, in our article we have chosen from a very large number and brought together several completely different recipes so that you can choose the one that will become your favorite.

Step-by-step recipes for Easter cakes are short, clear and without excess water. Let's get started!

Simple Easter cake with yeast in the oven

A classic recipe, Easter baking turns out to be very tasty, fluffy and soft, aromatic.

For the test

  • Flour - 560 gr.
  • Milk - 170 ml.
  • Sugar - 150 gr.
  • Butter - 140 gr.
  • Eggs - 2 pcs. +2 yolks
  • Raisins - 60 gr.
  • Yeast - 30 gr.
  • Vanilla sugar - 8 gr.
  • Salt - a pinch

For glaze

  • Egg whites - 2 pcs.
  • Powdered sugar - 140 gr.
  • Lemon juice - 1 table. a spoon.

We prepare our ingredients. Raisins must be pre-soaked overnight to soften. Melt the butter and cool to room temperature.

In warm milk (40 degrees) we dissolve pressed fresh yeast, mix thoroughly.

Pour half the specified amount of sugar there and gradually, so that there are no lumps, one and a half glasses of flour. Stir thoroughly. We cover the resulting dough with cling film and put in a warm place so that it rises.

While the dough is rising, beat in one container 2 whole eggs and 2 yolks (without proteins) with vanilla sugar. In consistency, beaten eggs should be like a not very thick sour cream of a uniformly yellow color. Pour the beaten eggs into the prepared dough, put a pinch of salt and mix.

In the resulting mixture, gradually, while stirring, add the remaining flour and melted butter (it should not be hot). We also send the second part of the sugar there.

Knead the dough, cover it with foil again and put it in a warm place.

The dough will increase in volume several times. Let's open it and add the raisins, mix again.

Let's prepare the baking dish. If you have a reusable one, lubricate it with oil. We do not grease disposable forms. We spread the dough to about half the form. Cover with a towel and wait for the dough to come up to the edge of the mold for the third time. This is how we put the future cakes in the oven.

We bake at 180 degrees for 30-40 minutes, depending on your oven. Make sure that the cakes are evenly browned.

This is how they get soft, fragrant and aromatic. It remains only to make icing for them.

To do this, beat the egg whites remaining after the cooking process with lemon juice and powdered sugar with a blender on high speed. We will get a moderately fluid glossy white mass, which is covered on top of the still warm baked goods.

Sprinkle the Easter cakes on top with multi-colored powders. Here is such a beauty!

Easter cake without yeast on kefir

Not everyone considers yeast a useful and necessary addition, but everyone wants to get fluffy baked goods. How to be? Here kefir will help us out. Thanks to him, the dough also turns out to be soft and fluffy. IN this recipe no sugar is used. And if you also take healthy whole grains and oat flour, then this Easter will be as useful as possible for both children and adults who care about their health.

Cook kefir cake with our simple recipe... The amount of dough is designed for two small Easter cakes.

We need:

  • 2 eggs
  • 300 ml of kefir
  • 280 g flour (can be oatmeal or whole grain)
  • 2 bags of natural sweetener (stevia)
  • vanillin and cinnamon to taste
  • 0.5 tsp soda
  • 100 g raisins
  • 5 g milk powder

Preparation:

Pour kefir into a bowl and add soda to it.

Let's prepare free-flowing ingredients. Pour sweetener, vanillin and cinnamon into the flour, mix until smooth.

Next, we separate the whites from the yolks. The yolks will go into the dough, and the whites into the glaze. Combine the yolks with kefir and stir. Gradually pour flour into the same container. Stir constantly to avoid lumps.

Place the raisins in the resulting dough and mix again.

Put the mass in baking dishes up to half, because the dough will still rise during cooking in the oven.

We place the molds in the oven and bake at 180 degrees for 40-50 minutes.

And while the cakes are baking, we prepare the glaze: whisk the egg whites at high speed with a sweetener and milk powder (this ingredient is not required). We coat the finished Easter cakes with glaze and sprinkle with decorations.

To secure, stir the cakes for another 20 minutes in the oven at 100 degrees. From this, the glaze becomes dense and does not spread. Ready!

Here is such a delicious and healthy Easter.

Alexandria Easter cake step by step

Alexandria cake dough received special recognition. It is made on the basis of baked milk, the baked goods are tender, soft as down and very tasty. We could not pass by such a recipe.

It is worth saying that alexandrian dough not quick to prepare and this is definitely not a recipe for hastily... But it's worth it!

We need:

  • baked milk - 0.25 l
  • butter - 125 g
  • egg - 3 pieces
  • sugar - 250 g
  • fresh yeast - 50g
  • salt - 1 tsp
  • yolks - 2 pcs
  • vanilla - 1 pack
  • cognac - 2 tbsp. l.
  • flour - 800 g
  • raisins - 200 g

For glaze

  • proteins - 2 pcs
  • sugar - 1 tbsp
  • food decorations


Preparation:

Into the warm baked milk chop the yeast and dissolve it in it. Pour sugar there.

Beat eggs, combine them with soft butter and our milk. Mix all ingredients thoroughly. Cover with cling film and a towel and leave at room temperature for 8-12 hours, you can at night.

We should get this kind of dough after 12 hours of infusion:

Vanilla, salt, cognac, raisins, two yolks and flour are sent to a container with dough. The dough is kneaded thoroughly. And put in a warm place for 1.5-2 hours.

At this time, we prepare bakeware, grease them with oil.

Distribute the matched dough into the molds without filling them completely, leaving room for lifting.

We put in a warm oven and bake at 180 degrees. Small pasques will be baked in about half an hour, large ones will take about an hour.

If you see that the top is very browned while the bottom is not baked yet, cover the top with a damp baking paper and reduce the heat to 150 degrees.

We prepare the icing as usual: just beat the egg whites with sugar using a mixer for a few minutes until a dense white cream... We spread the cakes and decorate as fantasy tells.

Who can resist such beauty? And the aroma is just fabulous!

Inside, the Easter cakes are soft, sweet, rich, outside they are elegant, festive and very beautiful!

Easter cake with raisins, candied fruits and nuts in a slow cooker video

Another delicious recipe in the Redmond multicooker, but it can also be adapted to any other. A wonderful lush, tall and tasty Easter cake turns out.

We need:

  • 1.5 cups of milk (300 ml.)
  • 6 eggs
  • 300 gr. butter
  • 2 cups - sugar
  • 16 grams of dry yeast (3.5 teaspoons or 1.5 packs)
  • 3/4 teaspoon salt
  • 1 gram - vanillin
  • 100 grams of raisins
  • 100 gr walnuts
  • 50 g candied fruits
  • 1 kg flour

For icing for 1 cake:

  • 100 g icing sugar
  • 4-6 teaspoons of lemon juice
  • if necessary, add 1-2 teaspoons of water (depending on the consistency of the resulting glaze).

Preparation:

Step 1. Heat the milk in a multicooker in the Multi-cook mode at 35 degrees for 6 minutes. Pour yeast and some flour (300 g) into warm milk, mix. The dough is not very thick. This is a future brew. We put it this time for 30 minutes at 35 degrees in the Multi-cook mode.

Step 2. While the dough is coming, let's take care of the eggs: separate the whites from the yolks. Grind the yolks with sugar, beat the whites into a stable foam.

Step 3. We begin to add the remaining components to the dough that has come up: salt, melted butter, yolks, ground with sugar, vanillin, and also alternately introduce flour (leave only 100 g) and whipped proteins. We knead all this well.

Step 4. It's time to further raise our dough. We will do this in 2 stages to make the cake lush. First, set for 30 minutes in the Multi-cook mode at 40 degrees, after this time, knead the dough. And again we put it at the same temperature, but for an hour.

Step 5. The dough has come up, it should rise almost to the top of the multicooker. Dust the table with flour (3 tablespoons), lay out the dough, sprinkle the dough with flour (3 tablespoons) on top, add 4 tablespoons of vegetable oil while kneading, add chopped nuts, candied fruits, washed, dried and floured raisins. Knead the dough well.

Step 6. This volume of dough is enough for 2 Easter cakes. Lubricate the multicooker bowl with vegetable oil. Our dough should be 1/3 cup. We put it back in the Multi-cook mode for 1 hour at a temperature of 40 degrees. During this time, the dough will rise again.

Step 7. Without taking out the dough, immediately start the Baking mode for 1 hour and 20 minutes.

Step 8. We take out the cake on a towel, and then cool it on the basket of a double boiler (so that there is air circulation and the cake does not get damp). On the cooled cake, apply lemon-sugar icing, if you use protein glaze, then it must be applied to a warm cake. Decorate the top with pastry sprinkles.

For more details on how to cook Easter cake in a slow cooker, see this video:

Delicious recipe for Easter cake in a bread maker

An incredibly simple and tasty recipe for one cake, which does not require a lot of time and fuss with dough. All the ingredients are simply poured into the bowl of the bread machine and after a few hours there is already a ruddy cake on the table!

We need:

  • 340 g flour
  • 2 eggs
  • 17 g yeast
  • 1 tsp salt
  • 1 tbsp. l. condensed milk
  • 1 tbsp. l. sour cream
  • 30 g soft butter
  • 130 g milk
  • 5 tbsp. l. Sahara
  • 50 g raisins

How to cook:

We just put all the products in the bowl. Go first liquid ingredients starting with milk, then loose (except raisins). Raisins must be steamed beforehand. And we will add it a little later, when the dough is already kneaded.

We put the bowl in the bread maker in the usual main mode Bread. First, the program will knead the dough, at this moment add the raisins. And then the cake is baked without our participation.

25 minutes before the end of the program, when the cake is almost ready, coat it with whipped egg white glaze. We close. For another 20 minutes, the glaze will be baked together with the cake and harden well.

The cake turns out to be tall, soft and tasty. And for the simplicity of preparation, the recipe is just a fairy tale!

If you have any questions about cooking, see this detailed video:

Easter cake with cream and sour cream

Cream cakes have a particularly delicate texture and mild, rich taste. We offer you another great recipe!

We need:

Let's start by activating the yeast:

We mix the cream and yeast.

Cooking dough.

Add the rest of the ingredients:

Here's a dough that should turn out:

Let's start cooking.

Cooking the icing.

We dip each cake.

Easter cakes with cream and sour cream are ready!

Kulich panettone

Stunningly beautiful Easter cake Italian recipe... Currants and yoghurt, which are included in the recipe, give this cake a special aroma and unusual taste.

Ingredients:

  • Flour - 600 gr
  • Dry yeast - 1 tablespoon
  • Warm water - 200 gr
  • Sugar - 100 gr
  • Yolks - 2 pcs.
  • Unsweetened yogurt - 0.5 cups
  • Vanilla extract - 1 tsp
  • Lemon zest - 1 tablespoon
  • Raisins - 100 gr
  • Dried currants - 100 gr
  • Butter - 1 tablespoon
  • Powdered sugar - 50 gr

How to cook:

We dilute the yeast in warm water with sugar. And we put this dough in a warm place for 20 minutes.

As soon as the yeast begins to ferment, add yolks, yogurt, melted butter (not hot), vanilla, lemon zest, a pinch of salt to it. And at the end, we begin to add flour to all this abundance.

The dough is elastic and soft. It also needs to be put in a warm place so that it rises properly.

Dried fruits are the last to enter the dough. Mix everything thoroughly. We spread the dough in greased molds.

We leave for half an hour so that the dough comes up again. We bake at 175 C for 45 minutes.

More in the video:

Easter cake craffin

A very unusual cake that will amaze everyone not only with its taste, but also with its intricate lacy look.

Ingredients for the dough:

  • 350 g flour 80 ml milk (+ 30 ml milk if not using passion fruit juice)
  • 6 g dry yeast
  • 80 g sugar
  • ½ tsp salt
  • 1 egg
  • 2 egg yolks
  • 40 g butter (melted)
  • 30 ml passionfruit juice (orange juice) - if not using juice as flavoring, replace 30 ml milk

As a flavoring agent, you can add:

  • Lemon zest, orange zest, vanilla

For flaking the dough: 100-125 g butter (room temperature)

  • A little nutmeg (optional)
  • 100 g dried cranberries, blueberries (or raisins, candied fruits)
  • 50 g almond flakes (other nuts can be chopped)

Cooking details in this video:

Happy Easter to you!

Description

Cake with cream very often found under the name tender, royal, princely, boyar because of the presence of natural cream in it, which gives any dessert a more delicate and silky consistency. In addition, cream is not considered the cheapest product, so the names often characterize good-quality baked goods with high-quality ingredients.

Creamy Easter vanilla cake is actually just as easy to make at home as any other cake baked. Delicious product made from butter yeast dough turns out to be tall, soft, porous and unusually beautiful. The invariable attribute of Easter will become the pride of any hostess and an adornment of the festive feast.

In order for the royal wet cake with dried fruits or candied fruits to be perfect, you need to select the highest quality ingredients for the recipe. Should be purchased wheat flour top grade, butter is only natural, with a fat content of at least 82%, liquid cream should also be quite fatty, starting from 30 percent, and, of course, eggs, preferably homemade and the freshest.

A simple recipe for Easter baking involves the preparation and maturation of the dough, but even using fast acting yeast, baking is incredibly tasty and no worse than pressed yeast or wet yeast, as they are also called.

The number of ingredients indicated for making cakes at home can be doubled, since the proportions are noted for about three small or two medium pies.

For more information on how to bake such wonderful royal cakes with your own hands, see the step-by-step photo recipe below.

Ingredients


  • (6 tbsp.)

  • (1 tbsp.)

  • (1 sachet)

  • (82%, 200 g)

  • (1.5 tbsp.)

  • (1/2 tsp.)

  • (6 pcs.)

  • (50 g)

  • (50 g)

  • (50 g)

  • (1 tbsp.)

  • (1 tbsp. L.)

  • (taste)

Cooking steps

    To prepare the cake with cream, it is necessary to lay out and prepare all the products. Less heavy cream will require a little more flour. Recipe eggs are medium in size, higher volume requires the addition of an extra portion of flour. All ingredients should be at room temperature when cooking.

    The first step is to prepare the dough. To prepare the dough, you need to slightly warm the cream, if it has not heated up to the temperature in the room. Pour 1 part tsp into liquid cream. fine salt, 1 packet of fast-acting yeast and 1 tbsp. l. granulated sugar.

    Add 1 tbsp to the creamy yeast mass. high-quality sifted flour several times. The resulting mixture should be thoroughly mixed until all lumps disappear. Sponge dough it should turn out to be similar in density to fat sour cream. Cover the container with dough with a foil, lid or cloth and move to a warm, draft-free place for infusion.

    While the dough is brewing, you can start preparing the rest of the products. Purified walnuts fry in a pan without adding any oil. After the nuts have cooled, they must be finely chopped with a knife.

    Raisins should be carefully examined for excess particles, then soaked in hot water for a couple of minutes. After a while, rinse the raisins thoroughly in running water and place on a paper towel in order to remove unnecessary moisture.

    The pieces of candied fruit must be sorted out and the smallest ones must be selected. In addition to candied fruits, they also put chopped marmalade, dried apricots, prunes or different varieties nuts.

    After the dough has increased in volume, it is necessary to begin to introduce the remaining ingredients. In order to determine the readiness of the dough, you can compare the first photo with the data, you can also check the base by picking the top layer with a spoon. Below you will see the dough, completely riddled with bubbles. Another indicator of readiness is the already slightly sagging dough, such a blank is considered the most acceptable for kneading high-quality dough.

    Break the eggs and pour them into a separate container, pouring the whites from one egg into a saucer or cup. This protein must be immediately removed to a cold place, as it will be needed to prepare the protein glaze. Pour 1 tbsp into eggs. granulated sugar and beat with a whisk or mixer.

    After that, pour the matched dough, pre-melted and cooled butter, candied fruits, nuts and raisins into the egg-sugar mixture. Stir the dough thoroughly until the additives are evenly distributed. You can also add cinnamon, lemon or orange zest and vanillin if desired..

    Mix in small portions batter 5 tbsp. sifted flour. The resulting rather dense dough can be laid out on the desktop and kneaded thoroughly with your own hands, and then returned to the container.

    The prepared dough must be covered and transferred to a warm, draft-free place. Infuse the base until it rises. After increasing, the dough should be kneaded and set aside again to rise.

    When the base has come enough, it's time to grease the cake tins with butter. In these molds it is necessary to put such a portion of the dough, which will not exceed 1/3 or half the height of the mold. It is advisable to use containers not very large in order to yeast pastry baked as quickly and better as possible. The prepared molded base must be left warm for a while, so that the mass rises and straightens a little more.

    Place the prepared cakes in an oven preheated to 170 degrees for about 40-60 minutes or until a dark crust forms on the surface of the dough. You can check the readiness of the baking with a long skewer. If the top of the product begins to burn earlier, then it should be covered with wet parchment. Ready baked goods you need to take it out of the oven, let it stand, and then remove it from the molds.

    To prepare the glaze, you need to remove the protein from the refrigerator, add a pinch of fine salt, powdered sugar and beat until a thick white foam forms. At the end of whipping, pour 1 tbsp into the protein glaze. l. lemon juice. To obtain a liquid mass, simply grind the protein with powder. If you need a strong foam for decoration, then first you need to beat the whites, and then add the powdered sugar in small portions. Grease the tops of the cooled products with white fondant and sprinkle with confectionery powder immediately.

    Bon Appetit!

Easter cake for the holiday of the Bright Resurrection of Christ is a symbol of the prosperity of your home. By whether the mistress has succeeded in the cake, they judge what year will be, successful or not. We offer a recipe for butter cake with cream and yolks, it is not very difficult to prepare it. It is advisable to use real homemade yolks, and white glaze can be made from proteins by beating it with powdered sugar.

The cake on cream and yolks turns out bright as the sun and very tasty, rich and satisfying. Lush and ruddy Easter cake on the table personifies the prosperity and well-being of your home.

Ingredients

  • Cream - 130 ml;
  • Warm water - 50 ml;
  • Active yeast (dry) - 1.5 tsp;
  • Wheat flour - 2.5 tbsp.;
  • Sugar 0.5 tbsp.;
  • Vanilla sugar optional;
  • Chicken yolks - 3 pcs.;
  • Sour cream - 2 tbsp. l .;
  • Butter - 50 ml;
  • Vegetable oil - 2 tbsp. l .;
  • A pinch of salt;
  • A pinch of cinnamon or nutmeg;
  • Lemon and orange zest optional;
  • Vanilla sugar - 1 tablespoon;
  • Dried fruits and nuts - 0.5 tbsp.

1 glass = 250 ml.


Preparation

The first step is to activate the yeast. To do this, you need to connect several spoons. warm water(50 ml) with dry yeast in a plate. Then stir the liquid with a whisk and add a little more cream (50 ml) and a teaspoon of sugar. Leave the resulting dough for 7-10 minutes.

Meanwhile egg yolks with sugar and a pinch of salt, send to a clean container. Put the egg whites in the refrigerator, they will still be needed for the preparation of the glaze. Beat the yolks with a mixer until light mass.

Add a few tablespoons of sour cream to the dough.

Heat the remaining cream slightly and pour into the egg mass.

Send the yeast dough into the dough, mixing everything with a spatula.

Sift the wheat flour through a sieve. Add half of its norm to the dough.

In the next step, add melted butter, cinnamon, nutmeg and vanilla sugar... You can use any other spices for the dough (ground ginger, cardamom, turmeric). Lemon or orange peel will add additional flavor to the dough.

Next, add the remaining flour and knead the dough with a silicone spatula or with a food processor for 10 minutes. So that after baking the cake does not quickly stale and remains tasty, you can add a few tablespoons of vegetable oil to the dough. It is important not to add excess flour, the dough should not be steep. Cover the container with a lid or foil. butter dough and put away for 1.5-2 hours in a warm place.

Chop the assorted dried fruits and nuts with a knife.

To make unnecessary air out of the dough better when proofing, you can stick several plastic tubes into it. Also, this method will not allow the dough to escape when climbing.

Dried fruits must be mixed into the risen dough. Then with greased hands, pinch off a little and send to prepared forms. Do not fill more than half, the cake will increase in volume during baking. Cover the molds with a towel and leave for 30-40 minutes for the dough to settle and rise. Then send it to the oven, preheated to a temperature of 190 degrees, for 20-30 minutes. The height of the forms will determine the cooking time of the cake in the oven. After 20 minutes of baking, check the dough with a wooden skewer for readiness.

You can remove fluffy cakes from the oven. After five minutes, remove them from the molds and leave them on a wire rack until they cool completely, laying on their side. For decoration, you need to immerse their tops in a protein glaze and sprinkle with colored sprinkles.

Easter cake on cream is ready.

This is how it looks in section.

Kulich with sour cream is a variant of baked goods that people like to use not only on the occasion of Easter holidays, but also to diversify the daily menu. It enjoys the well-deserved love of many housewives due to its amazing taste and always successful result.

Easter cake on sour cream - the most delicious recipe


Fragrant homemade baking has a great rich taste that will not leave indifferent any of the household. The key to a well-prepared dish is sour cream. Be sure to check that it does not come out too steep and does not stick to your hands. Raisins will add additional piquancy to the dish.

Ingredients:

  • milk - 300 ml;
  • yeast - 10 g;
  • flour - 700 g;
  • egg - 3 pcs.;
  • butter - 150 g;
  • sour cream - 250 g;
  • vanilla sugar - 2 tsp

Preparation

  1. In a separate container, beat eggs with sugar and pour into the mixture. Add sour cream and butter.
  2. Again keep warm for 30 minutes.
  3. Place in baking containers, 1/3 full. Send in heat for half an hour.
  4. Bake for 30 minutes.

Every housewife wants to cook delicious pastries without spending a lot of effort on it. Easter cake on sour cream without yeast is such a recipe that is incredibly simple and minimal in time. The absence of such a component as yeast will in no way affect the taste and aroma of baked goods, so all households will have the opportunity to enjoy this amazing dish.

Ingredients:

  • flour - 400 g;
  • butter - 50 g;
  • milk - 300 ml;
  • eggs - 2 pcs.;
  • icing sugar - 100 g;
  • lemon juice - 4 tbsp. l .;
  • soda - 1 tsp.

Preparation

  1. Beat the mixture of egg yolks and powder.
  2. Add oil, lemon juice.
  3. Pour in the heated milk. Add flour.
  4. Pour in whipped egg whites quickly.
  5. Mix everything and pour into containers.
  6. Send the Easter cake with sour cream to the oven for an hour.

There is a cooking option that will allow you to get real cooking masterpiece Is a cake made with milk and sour cream. In the recipes, a certain amount of flour is indicated, but it is worth considering such a moment that it may be required a little less or, on the contrary, more. Considering all the subtleties of cooking, you can get delicious aromatic pastries.

Ingredients:

  • milk - 0.5 l;
  • sour cream - 250 g;
  • butter - 100 g;
  • eggs - 10 pcs.;
  • sugar - 3.5 cups;
  • yeast - 120 g;
  • flour - 13 glasses.

Preparation

  1. Mix eggs with sugar.
  2. Sprinkle the yeast with sugar (1, 5 cups). Add heated milk and sour cream, butter to them.
  3. Introduce flour gradually.
  4. Keep warm for 2 hours.
  5. Knead and let stand for another 1.5 hours.
  6. Put in a container. Bake a delicious cake on sour cream for about an hour.

There are many holiday recipes, and each hostess can choose the most suitable one. One of the most common holiday baking options is sour cream. To give the dish a spicy taste, you can add dried fruits at the final stage. Ready-made cakes can be decorated with special sprinkles.

Ingredients:

  • yolks - 20 pcs.;
  • butter - 400 g;
  • margarine and lean oil - 100 g each;
  • sour cream - 200 g;
  • live yeast - 150 g;
  • sugar - 800 g;
  • milk - 1 l;
  • flour - 12 glasses.

Preparation

  1. Make a mixture of heated milk, yeast, sand, and flour.
  2. Send in heat for 2 hours.
  3. Pour in the yolks, butter, margarine and vegetable oil.
  4. Add sour cream, some baking soda and salt.
  5. Pour flour, send it to heat.
  6. Place the sour cream cake in a container, bake for 20 minutes.

There is a baking option that has a special airy consistency - this is a cake made with sour cream, the recipe for which is not particularly complicated. He will delight the hostess not only golden brown, but also a great rich taste, which is achieved with the help of such a component as cream. They will add tenderness and piquancy to the dish.

Ingredients:

  • cream - 300 ml;
  • yolks - 3 pcs.;
  • butter - 100 g;
  • dry yeast - 3 tsp;
  • sour cream - 3 tbsp. l;
  • sugar - 1 glass;
  • vegetable oil - 3 tbsp. l .;
  • flour - 700 g.

Preparation

  1. Dissolve dry yeast and a couple of tablespoons of sugar in heated water.
  2. Add cream, add half a glass of sugar. Keep warm for 40 minutes.
  3. When the dough begins to foam, add the remaining products, mix.
  4. Keep warm for 2 hours.
  5. Bake the cake in tins on sour cream for 40 minutes.

For those who prefer to eat dishes that are characterized not only by their taste, but also usefulness, is the best fit for sour cream. This recipe is especially popular in families with small children, since baked goods contain calcium due to the presence of cottage cheese. Easter cakes can be decorated with multi-colored sprinkles.

Ingredients:

  • cottage cheese - 400 g;
  • sour cream - 200 g;
  • eggs - 3 pcs.;
  • sugar - 200 g;
  • soda - 1 tsp;
  • butter - 100 g;
  • flour - 2.5 cups.

Preparation

  1. Make a mixture of sugar, cottage cheese and sour cream. Beat eggs and butter separately.
  2. Mix cottage cheese and eggs. Extinguish the soda and add to the dough.
  3. Add flour, knead.
  4. Add raisins.
  5. Place the cake on fat sour cream in a mold, bake for 50 minutes.

Kulich on sour cream with cognac - recipe


There are many recipes for delicious Easter cakes, and each housewife has the right to add a special twist to her recipe. Some recipes even contain alcoholic drinks... One of such cooking methods is cake made with sour cream and cognac. Such an unusual approach as the addition of cognac will give baked goods a special lightness and fluffiness.

Ingredients:

  • milk - 300 ml;
  • yeast - 10 g;
  • flour - 700 g;
  • egg - 3 pcs.;
  • butter - 150 g;
  • sour cream - 250 g;
  • cognac - 1 tbsp. l.

Preparation

  1. Heat the milk, add yeast and flour. Put in a warm place for half an hour.
  2. Make an egg and sugar mixture. Add sour cream and butter, cognac.
  3. Keep warm for 30 minutes.
  4. Arrange in a container, leave for half an hour.
  5. Place the cake on fat sour cream in the oven for 30 minutes.

You can get baked goods that are characterized by a unique taste if you use the recipe for Easter cake with sour cream and live yeast. The peculiarity of the preparation is that the base should be extremely soft, and sticking to the hands should be excluded. The dough should be extremely soft and airy, so do not overdo it with flour, it "clogs" the dough.

Ingredients:

  • yolks - 20 pcs.;
  • butter - 400 g;
  • margarine and vegetable oil - 100 g each;
  • sour cream - 200 g;
  • live yeast - 150 g;
  • sugar - 800 g;
  • milk - 1 l;
  • flour - 12 glasses.

Preparation

  1. Pour yeast, sugar and flour into heated milk. Keep warm for 2 hours.
  2. Gradually add all the ingredients while stirring.
  3. Place in a container, bake for 20 minutes.

To make the cooking process easier for the hostess, you can use certain household appliances, for example, you can make a cake with sour cream in a bread maker. This will help to significantly reduce the cooking time; much less effort will be required. To add extra flavor with raisins or dried fruits, you have to wait while the device kneads the dough.

Ingredients:

  • flour - 400 g,
  • yeast 150 g,
  • eggs - 2 pcs.,
  • sour cream - 200 g;
  • butter - 150 g;
  • milk - 300 ml;
  • sugar - 300 g

Preparation

  1. Place liquid components in a bowl, add bulk. Flour should be on top, and yeast on it.
  2. Set the "Dough" mode for 1.5 hours, then "Baking" for 1 hour.

Another easy way is to cook. This household appliance is able to perfectly cope with its function, the baking will turn out to be porous, it rises perfectly due to the even distribution of temperature and heat inside the bowl. In addition, Easter cakes retain their shape and do not settle after they have cooled down.