8 traditional recipes and unusual cakes for every taste
Educational Program Food / / December 19, 2019
Traditional Easter cakes
No matter what recipe you choose, there is a common, proven over centuries cakes cooking rules.
For cakes take white flour and necessarily screened. Yeast can be used both dry and pressed. But the past is still preferable. Sugar should be fine, and egg yolks - bright. All this is necessary in order to cake turned out rich, soft, beautiful yellow color.
Sometimes the dough add vanilla or vanilla sugar, nutmeg, cinnamon or citrus zest. They pastries will be even more fragrant.
Cakes do not tolerate haste. The dough should rise at least three times: when preparing dough (batter), when kneaded and when decomposed into forms.
Cakes baked in special high-forms. They need to be greased liberally warmed, but not the liquid cream or vegetable oil. The edges or the bottom can lay a parchment paper. Forms filled dough half or a third.
Baked cakes in a well-preheated oven usually 1.5-2 hours (depending on size). Sometimes before baking cake in the center put a wooden stick (splinter) to the dough to rise and baked through evenly. An hour later it removed if splinter dry cake is ready. If not, send it in the oven for another 30-40 minutes.
Finished cakes decorated with a protein coating, painted millet and a variety of confectionery Topping.
To prepare the glaze protein, chilled egg whites (they usually stay at the test preparation) whisk at high speed with powdered sugar: 1 protein need ½ cup powdered. At the end, add a teaspoon of lemon juice.
1. cheese cakes
Ingredients
- 200 g of cheese;
- 2 eggs;
- 200 ml of milk;
- 50 g butter;
- 2 teaspoons active dry yeast;
- 100-150 g of sugar;
- ½ teaspoon salt;
- 550-600 g flour;
- 100 grams of dried raisins.
preparation
Dissolve yeast in warm milk. Mix in a bowl of cottage cheese, eggs, salt, sugar and melted butter. Add this mixture to the milk with yeast. Mix the flour with the washed and obsushennym raisins gradually vsypte into liquid ingredients and knead dough.
Knead the dough on a floured surface. Transfer to a bowl, cover with a towel and allow to come to a warm place. It takes approximately 1.5 hours. Punch the dough and then leave it again for 40 minutes.
Divide the dough into pieces and place in a greased form. Leave them on the table, make the dough rise. Bake curd cakes in a pre-heated to 180 degree oven for about 20 minutes.
When the cakes have cooled, cover them with frosting and sprinkles.
2. Juicy cakes of batter
Ingredients
- 500 ml of milk;
- 200 g of melted butter;
- 10 yolks;
- 50 g of fresh yeast;
- 100 g of sugar;
- a pinch of salt;
- 1 kg of wheat flour;
- vanilla on the tip of a knife.
preparation
Heat the milk to 40 degrees. Crumble and dissolve the yeast in it. Add half of the sugar. Sift the flour to make it engorged with oxygen. Add half of the flour to the yeast and mix thoroughly to avoid lumps. Cover the bowl with a towel and let dough rise in a warm place for about 40-60 minutes.
At low heat melt butter. Mash the yolks with the remaining sugar until white. In the finished brew enter rastortye yolks and melted warm butter. Mix and add the remaining flour. Knead the batter: it should be a little thicker than for pancakes.
Pour batter into molds, greased. Leave in a warm place for 30-40 minutes. At this time, preheat the oven to 180 degrees. When the dough rises, place mold in a hot oven on middle shelf approximately 1 hr.
finished cakes garnish as desired.
3. Lush cakes with raisins
Ingredients
- 500 ml of milk;
- 300 g of softened butter;
- 10 yolks;
- 1 ½ packs of dry yeast;
- 300 g of sugar;
- 1 kg of flour;
- 300 g raisins;
- 10 g of vanilla sugar;
- lemon peel - on request.
preparation
Dissolve yeast in milk glass, heated to 40 degrees. Pour 150 g of sifted flour and mix. Leave on for 30-40 minutes in a warm place to dough rose and began to fall.
Meanwhile, mash the yolks with the sugar. Add to them the softened butter. Still just whisk until smooth. Add the mixture into the brew, mix thoroughly and leave it up to increase volume twice for about an hour. When the dough rises, Punch and leave it for another 30-40 minutes.
Add the vanilla sugar in the dough, grated zest and sifted flour, leaving 1-2 tablespoons of raisins. Pour the remaining milk. Stir with a spoon the dough and leave it for an hour.
Raisins rinse thoroughly, dry and pour the flour so it does not settle to the bottom. Stir in the raisins into the dough for the Easter cake and leave it for 20-30 minutes. Fill dough forms little more than a third.
Place the mold in the lower level preheated to 190 degrees oven and bake for 35-40 minutes. Willingness to check the cakes with a wooden stick or toothpick: it should remain dry.
4. Cakes with dried fruit and nuts
Ingredients
- 175 ml of milk;
- 175 ml of 12-percent cream;
- 10 g of dry yeast;
- 900 g flour;
- 100 g butter;
- 60 grams of vegetable oil;
- 3 eggs;
- 2 yolk;
- 200 g of sugar;
- vanilla pinch;
- a pinch of salt;
- 60 g of nuts;
- 125 g of dried fruit.
preparation
Dried fruits pour boiling water and leave for 20 minutes. Chop the nuts. Heat the milk and cream to 35-40 degrees. Mix the yeast with sugar and pour a little milk. Add 2 tablespoons of flour and stir. Cover with cling film and leave for 15-20 minutes. Cut large pieces of dried fruit to the size of a raisin.
In a separate bowl and whisk 3 eggs 2 yolk. Stir in the sugar, vanilla and a pinch of salt. Beat for 5-6 minutes more.
Mix the yeast is coming up with the remaining milk. Stir to 400 g of sifted flour and mix. When the dough begins to gather into a ball, add the beaten eggs and melted butter. Again, all the mix.
Now add the remains of flour to the dough turned out a little thicker than for pancakes. Pour the vegetable oil, stir and leave the dough in a warm place.
When the dough will increase by several times, put it on the table and knead a few minutes, brushing hands with vegetable oil.
Grease a large deep container with oil and place the dough back. Sprinkle nuts and dried fruit and mix well. Send your dough in a warm place for 30-60 minutes.
Molds for cakes fill half the dough and send it to 15 minutes in the oven, preheated to 50 degrees. Then heat the oven to 180 degrees and bake cakes 30 minutes. Willingness to check with a toothpick: it should remain dry.
Coat the cakes protein glaze and sprinkle with chopped nuts and dried fruits.
5. Delicate custard cakes with a crispy crust
Ingredients
- 900 g flour;
- 40 g of fresh yeast;
- 200 ml of 10-20 percentage cream;
- 250 ml of milk;
- 300 g of sugar;
- 1 teaspoon salt;
- 1 tablespoon vanilla sugar;
- 150 g butter;
- 50 ml of vegetable oil;
- 5 eggs;
- 100 g of dried apricots;
- 50 g marmalade;
- 50 g marshmallow.
preparation
Pour the milk into a saucepan and gently heat up. In a separate high cup or small bowl pour off 50 ml of warm milk, add 1 tablespoon sugar and mix. Crumble the yeast into the milk, stir and leave in a warm place for 15-20 minutes. Yeast mixture should foam and rise.
The remaining milk in the pot to a boil, vsyp sifted flour gradually and continuously stir the mass of wooden spoon. In a separate pan heat the cream and to pour the brewed milky flour mixture. Mix until uniform mass. Remove from heat.
Pour yeast cream mixture cooled down to body temperature and mix well. Put the resulting mass in a warm place, to make it up.
Melt butter and a little cool. Gently separate the proteins from the yolks. Mash the yolks with the sugar and vanilla sugar. In coming up the dough enter rastortye yolks with sugar, pour in the oil, sprinkle in salt and mix.
Then whisk in a thick foam proteins, enter them into the dough and gently mix everything. Gradually add the sifted flour and knead a soft elastic dough.
Ready-made, well-kneaded dough grease with vegetable oil, put in a large bowl, cover with a towel or cloth and put in a warm place.
Dice jellies and marshmallows. Apricots Wash, dry and cut into cubes or thin strips. Enter all of this in coming up a little dough and hybrids to the ingredients are uniformly distributed. Again, cover the dough with a napkin and put in a warm place to approach.
Put the dough into shape, let it rise again and brush the top of the egg. Cakes Bake 40-70 minutes at a temperature of about 180 degrees.
Coat the cakes protein icing and decorate with jelly and marshmallows.
original cakes
In the strict sense of the word is not cakes, but they diversify Easter table.
1. Fragrant walnut-chocolate cakes
Ingredients
- 2 eggs;
- 100 g of powdered sugar;
- 1 packet of vanilla sugar;
- 125 g flour;
- 50 g corn flour;
- ½ teaspoon baking powder;
- 200 g of walnut chocolate paste;
- grated chocolate, coffee beans and nuts - to taste.
preparation
With the mixer, mix with eggs 3-4 tablespoons of hot water until a thick mass of foam. In a separate bowl, mix the powdered sugar and vanilla sugar. stirring constantly, add the sugar into the egg mixture and beat for 2 minutes more.
In a separate bowl mix the wheat and corn flour and baking powder. Sift half into the egg mixture and stir gently. Repeat the procedure with the remaining flour.
Fill molds with the mixture and bake in a preheated oven to 180-200 degrees. Cool.
Continuously stirring, melt walnut chocolate paste on a water bath. Fill the syringe by her sweet and decorate cakes. Sprinkle with grated chocolate cakes, nuts or coffee beans.
2. Cakes stuffed with chicken and vegetables
Ingredients
For the dough:
- 200 ml of milk;
- 1 kg of flour;
- 2 eggs;
- 4 tablespoons of cream;
- 200 g butter or margarine;
- 7 g of dry yeast;
- ½ teaspoon salt;
- 1 tablespoon sugar.
For filling:
- 800 g of chicken;
- 1 paprika;
- 1 onion;
- bunch of green;
- salt and pepper - to taste.
For the glaze:
- 100 g of 20 percent cream;
- a pinch of chopped herbs;
- salt - to taste;
- 1 bell pepper.
preparation
To prepare the dough, take 100 ml of warm milk, 100 grams of sifted flour 1 tablespoon sugar and yeast. Mix everything and put in a warm place for half an hour.
Mix the eggs, sour cream and remaining milk. Melt butter, cool and pour into the mixture.
The increased twice brew enter the resulting mixture you. Sift the remaining flour and stir into the batter. Grease hands with vegetable oil and knead the dough until then, until it is no longer stick to hands and utensils. Then remove the dough in a warm place, and when it rises, Punch it. And so twice.
Chicken cut into pieces, a little beat off, salt and pepper. Slightly fry in a pan. Cut the onion into cubes or half-rings. Finely chop the pepper. All the mix, add the chopped herbs and salt.
Approached the third time Lay dough in the form of a thin layer of opportunities. Inside, place the prepared stuffing and cover her test.
Bake cakes in a preheated 200 degree oven for 30 minutes. At this time, prepare the glaze: whisk mixer 100 ml cream, salt and add the herbs.
When the cakes cool, lubricate them with greens sour cream and sprinkle with chopped bell pepper.
3. Super-fast oat cake in the microwave
Ingredients
- 70 g of oat flakes;
- 50 ml of milk;
- 1 egg;
- 40 g of honey;
- 50 g of dried fruits;
- 50 g of nuts;
- 50 g candied;
- 50 g of boiled condensed milk.
preparation
The oat flakes pour milk. Break the egg. Add chopped dried fruits, nuts and honey. All mix thoroughly and place in a form. Bake the cake in the microwave for about 2-3 minutes.
Ready cake cool, brush with boiled condensed milk on top, garnish with chopped candied fruit. You can use the traditional protein cream and flouring.
And what are baking cakes for Easter you? Share your recipes in the comments.