Contacts
home/ Cakes

Easter cake in cream with lemon recipe. Easter cake with cream

    flour - about 800 g

    cream - 1 glass

    it is advisable to take cream with a fat content of 20% or more

    Eggs - 8 pcs.

    of which we will need yolks and about half of all proteins

    fresh yeast - 50 g

    Sugar - 1 glass

    I usually take 1.5 cups at the request of my eaters, because they like cakes to be sweet

    Salt - 1 tsp

    butter - 150 g

    vegetable aslo - 3-4 tbsp. spoons

    refined, odorless

    cognac - 1 tbsp. spoon

    optional

    raisins, candied fruits, nuts - 1-1.5 cups in total

    at your request and choice

    spices - cardamom and nutmeg - to taste and desire

    you can use your own set of spices, but do not overdo it with their amount, because the dominant should still be the taste and aroma of the cake itself

    vanilla sugar- 1 sachet or to taste

    saffron tincture - optional

    To give the cake a bright yellow color. A tincture is prepared either on vodka or on water. To do this, a small pinch of saffron is poured with either vodka or hot water (be sure to cover the cup with the tincture so that the saffron aroma does not evaporate) and left to infuse for at least 4 hours, or better overnight. This tincture is added to the dough during the main kneading, along with the rest of the spices.

  • For lipstick:

    • sugar - 16 tbsp. spoons

    hot water - 12 tbsp. spoons

    lemon juice - about 15 drops

Description

This time I suggest you make a cake with cream. The recipe for this cake was published in a women's magazine in those distant 90s, when at last the cake began to be called a cake, and not a spring cake. The cake prepared according to this recipe turns out to be very rich, dense, (but not hard!), It does not get stale for a very long time. Try to cook!

The recipe for this cake is largely similar to the recipe posted on the website, but in this recipe the yeast is simply diluted in warm cream, there is no brewing stage. As in the previous recipe, this cake dough contains a large amount of baking, which improves its taste, but greatly complicates the fermentation process. That is why the baking is made into the dough not in one step, but in several stages.
The fermentation process of the dough lasts about a day and therefore it is very desirable to use fresh yeast... Of course, if you do not have the opportunity to buy fresh, you can cook with dry yeast, but the problem with dry yeast is that it is active, basically, only the first 2-3 hours, and in the cake dough, the main load on the yeast falls much later, in the very end, when all the baking is introduced.
Cake dough is structurally different from ordinary dough. yeast dough... It is more dense, layered. It is not as "perforated" as dough for buns, or rather, there is probably the same amount of air in it, but it is distributed over very small bubbles. But, in spite of such a dense structure, the cake dough is very tender, but simply TASTY! Cooked according to all the rules, Easter cakes remain soft for a very long time, do not stale.

COOKING:

Divide the eggs into whites and yolks. In order for the cake to turn out more yellow, add the required amount of salt to the yolks, rub in homogeneous mass and leave it warm for a few hours. Usually the yolks are prepared in this way the day before and left to infuse overnight.
First, you need to check the germination of the yeast, because, as I wrote above, the fermentation process of the dough for cakes is very long, the dough itself is very heavy, overloaded with baking. Only very fresh "strong" yeast can loosen such a dough. To test this, add about 1 tablespoon of warm water and 1 teaspoon of sugar to the yeast.

Stir to make a homogeneous mixture. You don't need to add a lot of water. Just make sure the yeast goes from solid to liquid. If you have added too much water, add a little flour so that the mixture is like thick sour cream in consistency. Place yeast in a warm place. If the yeast is alive, fresh, then very soon a foam cap will begin to form on its surface. If after 10-15 minutes such a cap does not form, then such yeast cannot be used for making cakes. Rather, it is possible, but it will be a waste of time, effort and food.
Along the way, I would like to draw your attention to the fact that it is very important that ALL products that we will use for kneading the dough must be at least room temperature, or even warmer. Flour for making the dough must be sieved! This contributes to its enrichment with oxygen, and the cakes are more luxuriant.
Pour the matching yeast into a bowl of warm cream (the temperature of the cream should not be higher than 37 ° C to prevent the yeast from boiling!). Add enough flour to make a dough similar in thickness to pancake dough.

Cover the bowl with a towel or cling film and place the dough in a warm place to rise. The dough should at least double in size. Usually the dough is left to rise for an hour, or even more.
Add to egg yolk all sugar, vanilla sugar, and salt, if you haven't already. Wipe everything into a homogeneous mass. If necessary, add 1-2 teaspoons of warm water to facilitate the rubbing process. Pour about half of the prepared yolk mixture into a bowl with dough, stir and add enough flour so that you get a thin dough, reminiscent of sour cream in thickness.

Cover the bowl of dough and put it back in a warm place to rise again. The dough should double again. Usually, 1 hour is enough for the secondary ascent. our dough is not yet thick, it is not yet overloaded with fats and there is a fairly large amount of sugar in it. Raising such a dough with fresh yeast will not take much effort and time. Add the rest of the yolk mixture, cognac (if you decide to add it), saffron tincture (if you add it) and all the spices to the dough that comes up.

Stir until smooth. Next, we are facing the most laborious and, perhaps, the most crucial stage in the preparation of Easter cakes - the main kneading of the dough. In short, you need to add flour and knead the dough that does not stick to your hands and work board. The subtlety of this stage is that it is not necessary to achieve this non-stickiness with a large amount of flour (otherwise you will simply hammer the dough with flour, and it will turn out tough for you), but by long kneading with its minimum amount. Perhaps my further explanations will seem superfluous to you, but I will still try to describe the mixing process in more detail, breaking it down into stages. At the very first stage, when you just started adding flour, you need to knead soft dough... After that, you thickly sprinkle the work surface with flour and spread the dough on a flour slide. At this stage, our dough is still very sticky and our task is to achieve such a thickness of the dough so that it stops very actively sticking to our hands and we could start kneading it. After the dough has ceased to be desperately sticky, remove all flour residues from the working surface. Next, we will only dust the desktop. The whole process will look something like this: dust the table with flour, lay out the dough, knead the dough until it starts to stick to the hands and the board again. As soon as this happens, we will dust the table with flour again, we will knead again until the dough starts to stick ... and continue in the same spirit until we get a dough that does not stick to our hands or to working board.

I want to warn you right away that this process, in addition to being very laborious, is also LONG! The kneading time of the dough depends on its volume. In our case, kneading should last at least 20-30 minutes. At the very end of kneading, you still need to thoroughly mash the dough just on a dry working board, without flour.

If you knead the dough correctly, then you will succeed without any problems. After the dough is kneaded, we will need to "drive" butter into it. In the technology of making cake dough, this is done at the very end in order to give the finished cakes a characteristic layered structure. The process of mixing butter looks something like this: the butter melts and softens almost to a liquid state, literally a teaspoon of butter is laid on the board, the laid out butter interferes with the dough, then another spoonful of butter is put in, intervenes ... and so on until it is intervened all oil.

After you stir in all the butter, the dough will become thinner and more sticky. It will stick very hard to your hands and board. To "collect" the dough, literally 3-4 tablespoons of vegetable oil are mixed into it at the very end, adding it in small portions, like butter.

Put the flavored dough in a pan dusted with flour, cover with a towel or cling film and let it come up again. This time the rise of the dough will take place rather slowly, because it is very high in fat, which makes the yeast very difficult to work. V cookbooks most often it is indicated that the dough must be left for about an hour to rise. Personally, I have never had time for the dough to come up so quickly. If, of course, we increase the amount of yeast, then maybe it will be finished in an hour ... Usually it took me at least 3-4 hours for the dough to double in size. Very often, I plan the dough kneading process in such a way that this step occurs late in the evening. In this case, I simply leave the dough to rise overnight. The recipe for this dough does not include a very large amount of yeast, and this can be done without fear that the dough will oxyderate.
After the dough is suitable, we will need to add dried fruits-nuts (here all variations are optional and taste) and whipped proteins. First, remember the dough in order to remove all carbon dioxide formed during fermentation, then put the raisins, candied fruits, nuts. Along the way, I want to note that, if necessary, the raisins must first be steamed (if you have them too dry). To do this, at the very beginning of kneading the dough, it is poured with hot enough water and left to swell for 2-3 hours. Before adding to the dough, the raisins must be dried and dusted with flour, so that it better "clings" to the dough and does not jump out of it when you intervene. Stir in dried fruit in a folding motion.

Beat about half of all remaining egg whites (3-4) until firm. Gently whisk the whipped egg whites into the dough.

As a result, your dough will become thinner, more viscous. Lubricate vegetable oil the bottom and walls of the molds in which you will bake the cakes. Line the bottom and sides with baking paper. With the help of paper, you can very easily build up the walls of the form to the size you need. Shape the dough into small balls (so that the dough does not stick to your hands, grease your hands with vegetable oil), arrange them in molds.

I usually lay out the dough in such a way that when baking it will increase by about 3 times. Cover the dough pans with a towel and leave in a warm place for final rise. You need to wait for the dough to double again. Personally, it takes me another 3-4 hours, although the cookbooks say that 40 minutes is enough! At this stage, the dough must be handled very carefully so that it does not fall off. Rearrange the shapes very gently and carefully. After the dough has doubled in size, VERY carefully place the molds in the oven preheated to 170 ° C and bake until cooked. The readiness of the cakes is determined by a thin wooden stick. If it comes out of the dough dry, then the cake is baked. The baking time is very dependent on the size of the cakes and ranges from 40 minutes to 1.5 hours. It is highly advisable not to open the oven door in the first 20-30 minutes of baking so that the cake does not fall off. If the top of the cake starts to burn during baking, cover it with a circle of parchment paper soaked in water. Remove the finished cake from the oven, let stand in the form for about 5 minutes, then remove the form and place the cakes on the wire rack until they are completely cooled.

Decorate the finished cake as you wish and taste. Very often, cakes are decorated with icing, which is made from egg white and icing sugar(1 egg white is whipped with a glass of powdered sugar and 8-10 drops of lemon juice), but personally I don't really like this icing, because it dries for a very long time and crumbles when cutting the cake. Most often I decorate the top of the Easter cake, the recipe for which you can find on the website in the section “Making dough, creams”.

Happy Easter to you!

P.S. A little about why the top of the cake is cracking. The main reason for this trouble is the insufficient proofing of the dough in the mold. If the cake cracked during baking, then, most likely, the proofing was insufficient. The second reason is the size of the cakes. The smaller the size, the less likely it is to crack. The third reason is the consistency of the dough. After adding the whipped proteins, the dough becomes more liquid (despite the fact that we add them almost in a solid state). This creates both pros and cons. On the plus side, I attribute the fact that the cake is less dense after baking. Of course, the density of the Easter cake is its characteristic feature, but I like this density. If you prefer very dense cakes (please do not read “dense” as “hard” - these are completely different concepts), make the dough only on the yolks, without adding proteins. Well, the minus is that the likelihood of cracks during baking increases very much.

And a few more words about the amount of yeast. The recipe uses a very small amount of yeast for this amount of flour and baking. This, as always in our life, has both pluses and minuses. The main advantage is the quality of the dough and the fact that such a dough can be allowed to stand for a long time without the danger of overoxidation. Well, the disadvantages, I think, are clear to everyone - this is the slowness of the process and its, one might put it that way, unpredictability, tk. if the yeast is not very fresh-strong, then it may simply not have enough strength to loosen such a heavy dough. By “heavy” I mean a very rich, oversaturated dough. If you want to speed up the process or be on the safe side, take not 50, but 70-80 g of yeast.

Highly delicious treat which you can prepare for Easter in your kitchen is a cream cake. it perfect option for baking Easter products. By adhering to the recipe and basic cooking rules, you can please your family members and loved ones at the festive table.

For festive baking be sure to take fresh cream with a fat content of 20% to 33%. A quality product has a uniform white color with a slight creamy shade. But if in a glass you see small white flakes of protein or cream completely stratified - this is a clear sign that the product is spoiled.

Since the cooking process is quite lengthy, the ingredients must be prepared in advance, so experts advise to pull the cream out of the refrigerator even in the evening. If you are still afraid that they will disappear at room temperature, then you need to warm them up a little before cooking. But do not boil too much and in no case, since yeast will die in hot cream, and your cake simply will not rise. Many people use store-bought cream for baking, but experienced housewives recommend taking those that are sold on the market. They will make your baked goods soft, fluffy and tender, with a pronounced creamy taste.

Holiday baking recipe

Such a product is located somewhere in the middle between bread and a loaf. Therefore, it is important not to cross the borders so that it turns out to be tender, fluffy, rich and at the same time satisfying. The recipe for Easter cake on cream and yolks is very simple, but it requires compliance with all cooking rules. The dough will last for a long time, since a lot of yolks are used for baking. Therefore, you need to knead it well in a food processor or you have to work hard, kneading it with your hands.

For cooking we need:

  • 50 g yeast (fresh);
  • 750 ml heavy cream;
  • 12 fresh yolks;
  • 400 g butter;
  • 300 g sugar;
  • 1.2 kg of flour;
  • 50 ml of vodka;
  • 50 g lemon zest;
  • 100 g raisins;
  • 100 g almonds;
  • a pinch of saffron;
  • 1 nutmeg;
  • butter for molds.

It is undesirable to use proteins. Although they will make the cake more porous, the finished product will become quite hard and quickly become stale. You can use a food processor to knead the dough, but if you don't have one, you'll have to knead it by hand.

Dough preparation

Kneading sponge dough, cut it with a knife and put it in a bowl, which we place in a saucepan with warm water for 1 hour.

Pour saffron with vodka and leave for half an hour. Rinse and dry the raisins with a paper towel. Cut candied fruits and almonds into small pieces. Rub the nutmeg.

Beat the yolks with sugar until white, and then add the pre-melted butter and continue to beat. When the dough has risen, put the yolk mixture, the prepared saffron with the infusion, the remaining warm cream, as well as raisins, candied fruits and almonds.

We knead everything well for 15 minutes. Place the dough in a bowl and cover it with a towel. We put it in a warm place for 2 hours.

After the dough has come, knead it well again and lay it out on silicone molds to be lubricated in advance butter... If the molds are made of metal, it is better to use parchment paper soaked in butter. The dough in the molds should stand for another 1 hour in a warm place.

And then you can put it in an oven preheated to 180 degrees. The cooking time will depend on the size of the cake itself. Therefore, stick a wooden stick into the dough, which will allow you to check the readiness of the product. The cooled cake can be greased with pre-prepared whipped egg whites with sugar and garnished with candied fruits or special store-bought powder.

The butter-free recipe uses milk or water. The main thing in this case is temperature. Like cream, so must the milk be warm. Despite the many recipes, the technology for preparing a festive product is the same.

Basic rules for cooking

In order for the cake to be excellent, an important point is not only correct preparation dough, but also its baking. You can spoil it at any stage. Therefore, you should follow a few basic rules for making Easter cakes.

  1. All products must be fresh and of high quality.
  2. The dough should rise 3 times. Dough rises first when you mix the yeast with flour and cream. Then - the dough after adding the rest of the ingredients, and the last time it rises in the molds.
  3. Easter cake dough does not like drafts. It should be suitable in a warm place with an air temperature of 30-45 degrees.
  4. The consistency of the dough is also important. It will be tight, but not too tight. To check, you can cut it with a knife. If it doesn't stick to it, then you did everything right.
  5. To make the cakes lush, fill the molds with 1/3 dough, as it will rise to the required size during baking.
  6. Bake the product in a humidified oven. To do this, put a container with water in it.
  7. To determine the readiness of the baking, before sending it to the oven, stick a wooden stick into the dough. After a while, you can pull it out and see: if the dough does not stick to the stick, then the cake is ready.
  8. The baking time will depend on the weight of the product. So for a cake less than 1 kg, it takes half an hour, weighing 1 kg - 45 minutes, weighing 1.5 kg - 60 minutes, weighing 2 kg - 1.5 hours.
  9. The cake should be removed from the mold only after it has cooled down a little.
  10. After taking out the baked goods from the mold, wrap the cake with a towel so that the product gets stronger and does not fall off.

For taste and aromatic smell, raisins are added to the dough, lemon zest, vanilla, cinnamon, almonds, candied fruit, cardamom, saffron, or other additives. They can be replaced, but you cannot put anything in the dough. In order to cook tender and fluffy cakes, you need to have experience and great dexterity. They may not work the first time, so it is very necessary to adhere to all baking rules.

It is important to be in a good mood while preparing the Easter product. After all, mood plays a big role in getting high-quality baked goods. And what could be better than a holiday cake made with your own hands. Its aroma will gather all family members at the table, and excellent taste will allow you to celebrate with pleasure such a great day as Easter.

Very soon the bright holiday of Easter, so I want to offer you great recipe the most delicious Easter cakes. 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 both fresh and dry yeast, I have the first option and I take 15 grams of them, if done on dry fast-acting ones, then only 5 grams are needed.

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, I pour in melted butter and already cooled, or just 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 the bowl, add powdered sugar and a couple of drops of lemon juice. I beat all this 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!

Those who love fragrant and soft Easter cakes will definitely like Easter baked goods, yeast dough for which it is made on the basis of sour cream. Easter cakes with sour cream are amazingly tasty and airy, and most importantly, when stored correctly, they do not stale for a long time.

Easter cake on sour cream with candied fruits

Notes and Tips:

Approximately 2 large cakes, 2 medium and 8 small cakes are obtained from the specified amount of products.

It is better to use homemade eggs for cooking. This will have a positive effect not only on the taste. Easter baking but also on its color.

Specified quantity raw yeast can be replaced with 11 grams of dry.

Butter should be added to the dough softened, and in no case melted.

Candied fruits can be replaced with light or dark seedless raisins.

sour cream cake recipe

Ingredients:

  • fat sour cream - 250 grams,
  • milk - 300 ml,
  • butter - 150 grams,
  • raw yeast - 60 grams,
  • granulated sugar - 200 grams,
  • fresh eggs - 3 pcs.,
  • yolk - 1 pc.,
  • wheat flour - about 900 grams,
  • multi-colored candied fruits - about 150 grams.

In addition, to decorate Easter cakes, you will need chilled proteins (2 pcs.), Powdered sugar (1 glass), lemon juice (2 tablespoons) and pastry powder.

Cooking process:

Heat the milk to about 35 degrees and combine with crumbled yeast and 1 teaspoon of sugar. Mix everything thoroughly and leave at room temperature for about 10 minutes. If you took high-quality yeast, then during this time a fluffy foam will appear on the surface of the milk.


Sift 200 grams of flour through a sieve and gently mix them into the mixture of milk and yeast.


Cover the bowl with the dough with a towel and leave in a warm place for about 30 minutes.

While the dough is increasing in size, you can do the eggs, namely, beat them together with granulated sugar into a fluffy white mass.


Dough during this time will more than double.


Very carefully add to it in turn: beaten eggs, soft butter and sour cream at room temperature.


Sift the rest of the flour through a sieve and mix into the dough with smooth movements.


At first, you can work with a plastic spatula, but then it is better to grab the yeast dough with sour cream with your hands. Ready dough should not be very steep and stick to your hands only slightly.


Transfer to a greased or floured deep container, cover with a towel and leave warm for another 60 minutes. During this hour, the sour cream yeast dough on Easter cakes will grow at least 2 times.


When this happens, roll the prepared candied fruits in a little flour and mix them into the dough. Leave it warm for another 30 minutes.


Prepare tins for baking cakes.

Tip: if special metal or silicone molds for cakes you do not have, you can use metal mugs, muffin molds and other more or less suitable devices instead. The only thing is that then the bottom of them and the walls must be laid out with oiled parchment paper... Moreover, the paper should be at least twice the level of the molds so that the dough, after it rises, does not flow out of them.


Fill the prepared molds by no more than a third and set aside for another 30 minutes. When the dough rises enough, grease the tops of the cakes with whipped yolk and put the molds with them in an oven preheated to 180 degrees. Bake cakes on sour cream in the oven for about 40 minutes (small ones a little less in time, and large ones a little more).


Check the readiness of the browned cakes with a toothpick - if it remains dry after piercing the dough, then they can be removed from the oven. It is better to cool the cakes on the side, so they will definitely not fall off.


To decorate Easter pastries, beat the egg whites, lemon juice and powdered sugar into a stable foam. Lubricate the slightly cooled cakes with snow-white glaze and sprinkle with multi-colored confectionery powder to taste.


Store the Easter cake on sour cream in a tight-fitting container (for example, in a deep saucepan). Wrap in a cloth towel.

Photo recipe for Easter cake with sour cream from Svetlana Soroka

Today we will bake with you very tender and fragrant cakes with cream. The recipe will be with the photo step by step (as always), so baking a delicious Easter delicacy is not difficult. My blog already has recipes for this traditional baking that I shared last year: this, and. You can follow the links and see photos and descriptions of the processes. All recipes are successful, tested by time and generations!

Recipe for a delicious cake on heavy cream:

For dough:

  • Wheat flour - 170 gr.
  • Warm cream - 240 ml. (fat content of cream from 20% and more)
  • Fresh yeast - 30 grams (can be replaced with 11 grams of dry, this is a small standard bag)
  • Sugar - 2 tsp

For the test:

  • Prepared dough
  • Chicken eggs - 4 pcs + 1 yolk (leave the white of one egg for Easter glaze)
  • Sugar - 220 grams
  • Salt - a pinch
  • Butter at room temperature - 100 grams
  • Flour - 550 grams
  • Candied fruits / dried fruits / nuts - 150 grams

For Easter icing:

  • One egg white - 1 pc.
  • Powdered sugar - 100 grams
  • Lemon juice - a few drops

How to cook:

First, we need to heat the cream (240 ml.) Until warm, not hot! In hot cream, yeast will die, and the idea of ​​\ u200b \ u200bcakes will be doomed to failure. Add yeast to the cream.

The yeast must be broken into small pieces before adding to the cream, at the same time check their quality: they should not be sticky and slippery, they should break well, and have a pleasant smell. If you decide to use dry yeast, do the same: put the contents of a sachet (11 g) in warm cream and stir.

Stir cream, sugar and yeast until smooth and pour this liquid into sifted flour (170 gr.).


It turns out a thick, viscous dough.

We cover it with a cotton towel and leave it in a warm place without drafts. If at the moment it is very warm in the kitchen, you can leave a bowl of dough right on the table.

The dough should double in size. This will take 20-30 minutes. The rise time of the dough directly depends on the quality of the yeast and the temperature in the room.

Next, in a bowl, mix 4 eggs completely and one yolk, a pinch of salt, sugar and beat until fluffy. We have the white of one egg for the Easter icing.

The egg and sugar mixture should lighten.

Add the matched dough to the beaten eggs.

Now we will add flour, only not immediately, but in parts. We need about 550 gr. flour.

You may need a little more or a little less (depending on the size of the eggs used and the quality of the flour). Flour should be added in portions so as not to clog the dough: if this happens, the cakes will be dense and tasteless.

When all the flour is mixed into the dough, add the butter at room temperature. The butter should be softened (to achieve this, leave it on the table or heat it up a little in the microwave).

Finally, add the remaining flour and knead the dough for 30 minutes. This can be done manually, in a bread maker, using a stationary mixer. Do the way you are accustomed to!

The finished dough should easily come off the sides of the bowl. The dough turns out to be soft, elastic, but at the same time does not stick to your hands.

Tighten the bowl with the dough with cling film (or cover with a towel) and leave in a warm place without drafts for about 1.5-2 hours. The dough should increase in volume at least 2 times.

Look at the photo, how well the dough fit: it is very fluffy and tender. Knead the dough, and at this stage, you can optionally add 150 grams of candied fruits, nuts, raisins. You can use citrus zest (lemon, lime, orange). This time I decided not to add anything, but to bake a delicious creamy cake so that other ingredients would not interrupt the taste of the cake itself.

After the yeast dough is well kneaded, cover it again and let it rise a second time. Now it will take much less time to rise the dough than the first time, in about 20-30 minutes it will grow 2-3 times.

Let's start molding the cakes. For baking, it is convenient to use special paper forms for cakes or metal ones. Metal ones need to be greased with butter and sprinkled with flour, paper forms do not need to be greased.

Fill the baking dish 1/3. To do this, break off a small piece from the total volume of the dough, form a ball out of it and put it in the molds with a pinch down. We cover the formed cakes with a towel and leave them in a warm place without drafts.

After proving, the cake dough should fill the molds 2/3 full.

We put the cakes in an oven preheated to 180 C. Small cakes will be baked for 30-40 minutes, large ones for 50-60 minutes. The baking time directly depends on the characteristics of your oven.

The readiness of the cakes can be checked with a wooden stick: inserted into the middle of the cake, it should come out of it completely dry.

These are such beautiful, tall and ruddy cakes I got. Easter cakes, which were baked in paper forms, do not need to be freed from them. And we take out the cake from the metal 5-10 minutes after leaving the oven.

While the cakes are cooling down, you can cook protein glaze... To do this, add one protein and a few drops of lemon juice to 100 grams of powdered sugar.

Beat with a mixer until fluffy and smooth all the ingredients.

Ready-made icing for cakes hardens very quickly, so it is better to use it right away, and store the leftovers in an airtight container (or cover the bowl with icing with a slightly damp towel so that it does not dry out).

So, as a result of whipping, we should get an elastic, beautiful glaze. You can apply the protein glaze on the still hot cakes. You can dip each with the tip in white watering or apply with a spoon.

It was convenient for me to dip the little ones in a bowl.

I poured a large Easter cake on top with a spoon.

The dough for butter cake turns out to be porous, tender and very fragrant! Look at the cutaway of the cake crumb (pictured):

Be sure to try baking cakes according to this recipe, I'm sure you will like the result!

More recently, new recipes for cakes have appeared on the site, I recommend looking at:
,
Share in the comments the photos of the Easter cakes that you got! I will be very pleased to see your result. I wonder if it was convenient for you to work with the dough, what additives (raisins, nuts, or something else) did you add to the dough ?! I look forward to your feedback!