Since ancient times in Russia, Easter has been celebrated by the entire Christian people. The table of 48 different dishes is widely and generously set, where the main one, of course, is the Easter cake.
Forms for Easter cake: 5 types
In addition to choosing a recipe for making Easter baked goods, the question of choosing a form for Easter cake is also relevant. Today, you can find several types of forms: metal, paper, silicone, ceramic and glass.
- Metallic. The most solid and practical form for Easter cake is metal, which absolutely does not need maintenance. However, they will require storage space. And due to high-temperature conditions, it can deform, especially aluminum. Metallic steel matt forms are more resistant to mechanical defects, polished ones are more hygienic, because there are no scratches. Stainless steel is not subject to oxidation and does not affect the taste. Steel detachable forms allow you to remove the cake without violating its integrity. The non-stick coating will keep the bottom of the product rosy, and it does not require additional greasing.
- Paper. Such forms have several advantages. Firstly, products do not burn in them. Secondly, the paper does not need grease. Thirdly, Easter does not need to be beautifully wrapped if it is presented as a gift. The form itself already serves as a colorful packaging. Fourthly, the paper form is disposable, it does not need to be washed, it is not necessary to remove the cake from it, in it you can immediately cut the baked goods into pieces. And, of course, the price. The cost of a paper mold is several times lower than that of high-quality metal or silicone molds. The main disadvantage is that such a form needs to be bought every year.
- Silicone. The main advantages of the form are maintaining high temperature conditions (up to 240 ° C). Second, the dough does not burn, does not stick, and the mold does not need to be greased. Third, the baked goods can be easily removed without damage. And fourth - the shape is easy to care for, they do not break, do not crack, do not deform. The main difficulty is transporting forms with dough to the oven, because it is very soft and flexible.
- Glass. This form clearly allows you to control the baking process of the product. Glass is chemically neutral, which is why it has minimal thermal conductivity. In them, baked goods are baked more evenly and remain warm for a long time.
- Ceramic. All useful substances of products are carefully preserved in them. The main disadvantage is that the ceramic breaks hard.
Forms for Easter cakes from improvised means
- You can use cans with straight, smooth edges. If the edges are ribbed, wrap the jar with cling foil.
- If you like a shape that is not suitable for high temperatures, then you can wrap it in several layers of culinary aluminum foil, and then get it out. A foil mold is oiled and filled with dough.
- You can make egg shell molds. To do this, the eggs that are added to the Easter dough should be broken on one blunt side and carefully remove the contents from it. After the shell is washed, dried, oiled, filled with dough and baked. When the product is baked, the shell breaks.
- Old metal pots with handles will do. They can be any: enameled, aluminum or metal.
- For small cakes, use small mugs.
- Clay and ceramic flower pots are also appropriate. Only they should first be washed very well.
Recipe number 1: Easter cake step by step
There are many recipes for making Easter cakes. There are simple and complex options. However, any baked goods should be prepared exclusively with good thoughts and a great mood.
- Caloric content per 100 g - 330 kcal.
- Servings - 3 Medium Easter Cakes
- Cooking time - 4-5 hours
Ingredients:
- Milk - 500 ml
- Wheat flour - 1 kg
- Granulated sugar - 300 g
- Live yeast - 50 g
- Raisins - 150 g
- Vanilla sugar - 10 g
- Salt - a pinch
- Butter - 200 g
- Eggs - 12 pcs.
Step-by-step preparation of Easter cake:
- Heat the milk in which you dissolve the yeast. Add half a serving of flour, mix thoroughly so that the mass is free of lumps. Cover the dough with a dry napkin and leave for half an hour to grow in size (3 times). To make sure that the dough works well, you can put it in a bowl of warm water.
- Meanwhile, heat the butter to room temperature.
- Separate the whites and yolks. Put the whites in the refrigerator for icing, and mash the yolks with vanilla and sugar.
- When the dough is covered with a high cap, add the yolks with sugar to it and add salt.
- Then pour in the melted butter, add the remaining flour and knead the dough well again so that it falls freely from the palms and walls of the container.
- Leave the dough for an hour to rise.
- After this time, add the previously soaked and dried raisins to the dough. Stir it again and leave it for half an hour.
- In the meantime, grease the baking tins with butter. And fill them halfway with dough.
- Leave the molds to stand to allow the dough to rise slightly. After that, send the cakes to bake in a heated oven up to 180 ° C for 40 minutes.
- Check the readiness of the product with a toothpick, it should remain dry.
- Remove the finished Easter eggs from the mold when they are completely cool.
The most delicious Easter cake with nuts and marmalade
To make the Easter cake especially tasty, you should not spare all kinds of flavoring additives. Absolutely everything is appropriate here: raisins, dried apricots, marmalade, candied fruits, chocolate, coconut and other goodies.
Ingredients:
- Creamy margarine - 200 g
- Granulated sugar - 3 tbsp.
- Flour - 2.5 kg
- Milk - 1 l
- Dry yeast - 3 tablespoons (or 45 g live)
- Sour cream 20-30% - 200 ml
- Salt - 1 tsp
- Vegetable oil - 2 tablespoons
- Eggs - 8 pcs.
- Vanillin - 15 g
- Nuts - 250 g
- Marmalade - 250 g
- Butter - 200 g
Step by step cooking:
- The day before cooking, remove all food from the refrigerator to warm up to the same room temperature. Also close all windows to warm up the room temperature.
- For such a volume of products, pick up a 10 liter container and make a dough. Pour in a little warmed milk, add yeast, sugar (100 g), flour (400 g). Stir everything until smooth, cover with a cotton napkin and leave for half an hour for the tall cap to rise, about 2, 5–3 times the original volume.
- Separate the whites and yolks, and rub the last with sugar.
- Whisk the egg whites and salt into a firm, firm foam.
- When the dough increases, add sour cream, butter and margarine. Add yolks and whites. Stir the dough after each added component.
- Then gradually add flour and knead the dough for a long time, about half an hour, so that it stops sticking to the walls of the container. Leave the finished dough to rise for one hour.
- Then put vanillin, nuts and marmalade into the dough that has come up. Pre-fry the nuts and cut into medium-sized pieces. The variety of nuts can be any.
- Knead the dough and let it rise 2 times again.
- Then fill the molds with dough to a third of their volume and leave them to stand for 20 minutes to allow the food to expand 3/4 times. Pre-grease the molds with vegetable oil.
- Preheat the oven to 180 ° C and bake Easter bake for 50 minutes.
- Let the finished product cool, then remove it from the molds and cover with fondant.
Easter cake with raisins
The most widespread and beloved by many Easter cake is a cake with raisins. And every housewife should own the recipe for its preparation.
Ingredients for Easter cake:
- Flour - 1 kg
- Vanilla sugar - 1 tsp
- Milk - 500 ml
- Raisins - 300 g
- Live yeast - 50 g (dry - 11 g)
- Eggs - 7 pcs.
- Sugar - 300 g
- Butter - 200 g
Cooking Easter cake with raisins:
- Dissolve live yeast in warm milk, add half a portion of flour and knead the dough. If the yeast is dry, mix it with flour (500 g) and add to the milk. Cover the dishes with a napkin and leave the dough to rise for half an hour, so that the dough doubles.
- In the meantime, mash the yolks with sugar, and beat the whites and salt into a tight foam.
- Add softened butter, yolks and whites into the matched brew. Knead the dough thoroughly.
- Add the remaining flour gradually and finally knead the dough. Cover the container with a napkin and leave for an hour to double the dough.
- Rinse the raisins and boil with boiling water. Leave for 15 minutes, then rinse again, dry and sprinkle with flour.
- When the dough comes up, add the raisins and mix again. Cover the dough with a napkin and leave it for another half hour.
- Grease the molds with butter, fill them a third with the dough and let stand for 15 minutes to let the dough rise again.
- Preheat the oven to 180 ° C and bake for Easter for about 45-50 minutes.
- Check the readiness of the product with a match - the splinter should remain dry.
- Let the pastry cool and decorate the top.
Easter dough for cake with chocolate
Easter dough differs from ordinary pastry dough in a large number of products used, such as eggs, sour cream, butter, milk. If the dough is cooked correctly, the cake will not dry out for a long time, remaining fresh. The creation of a cake is akin to a sacrament, because the dough is quite capricious and requires a very careful attitude. It does not tolerate drafts, sudden temperature changes and loud sounds. And the main thing is not to rush.
Ingredients:
- Butter - 200 g
- Flour - 1 kg
- Kefir - 400 ml
- Sugar - 2 tbsp.
- Live yeast - 50 g
- Salt - a pinch
- Chocolate - 200 g
- Vanillin - 10 g
- Eggs - 6 pcs.
Preparation:
- Warm the kefir a little, put 2, 5–3 tbsp. sugar, yeast and stir well. Add 200 g of flour and knead the dough without lumps. Cover it with a clean cloth and let it sit for 40 minutes.
- Melt the butter (do not boil) and cool to room temperature.
- Mash the yolks with sugar.
- Whisk the whites with salt into a stiff foam.
- When the dough comes up a couple of times, add yolks, butter, salt, proteins, vanillin to it and mix well.
- Add flour in stages and knead the dough for about half an hour so that it begins to peel off from your hands. After that, cover it with a napkin and stand for an hour for lifting.
- As soon as the dough comes up, put the crushed chocolate in it, stir in it and leave it to rise again for half an hour.
- Prepare the molds, if necessary, grease them with oil and fill them 1/3 full with dough. Leave the dough to stand in the tins until it rises to 2/3 of its volume.
- Then send the cakes to bake in an oven heated to 180 ° C for 40-60 minutes. It depends on the size of the product.
- Remove the finished cooled Easter cake from the mold and cover with glaze.
How beautiful to serve Easter cake
It is very beautiful to decorate pastries with an Easter meadow. To do this, you need to grow a small green meadow, which means a symbol of prosperity and the coming of spring. This is done as follows. 2-3 cm of earth is poured into the bottom of a wide bowl, and grains of oats, dill, parsley or lawn grass are spread. The earth is watered to form a slurry, and the container is left on the windowsill on the sunny side. By Easter, you will get a bright beautiful green meadow. Painted eggs, flowers, ribbons are laid out on it, toy chickens and baked birds sit down, and a beautiful Easter cake takes up the center of the composition. If there is no time to grow weed, then a soft substrate can be made from a large bunch of dill.
Video recipes for cakes:
