The main decoration of the Easter table is undoubtedly Easter cakes. They are baked once a year, celebrating the Bright Resurrection of Christ, so the process must be approached responsibly and with soul. The secret to baking a good Easter cake is to use quality, fresh ingredients.
It is necessary
-
- For the test:
- 1 liter of milk;
- 8 eggs + 2 yolks;
- 4 tbsp. Sahara;
- 400 g butter or margarine;
- 3 kg (20 tbsp.) Flour;
- 2 tbsp dry yeast;
- 3 tsp salt;
- nuts
- candied fruit
- raisins.
- For fondant:
- 2 squirrels;
- 2 cups sugar.
- For decoration:
- nuts
- candied fruit
- raisins;
- confectionery dressing.
Instructions
Step 1
Baking Easter cakes should be done in a good mood, postponing for a while the rest of the affairs and worries, since Easter cakes require undivided attention. The kitchen should be warm and clean. Eliminate all opportunities for drafts. Armed with confidence in a good result, start making the dough.
Step 2
Grind the sugar into a powder: it will dissolve faster when beating with eggs. Separate the egg whites from the yolks and beat them separately: the yolks until milky and the whites until they form firm peaks. Then add the whites to the yolks, gently stirring in with a spoon or spatula from bottom to top.
Step 3
Dissolve yeast in milk, add salt, beaten eggs, flour and knead the dough. At the end of the batch, pour in melted butter or margarine. Knead the dough until it falls off your hands and the sides of the dish, then place in a warm place.
Step 4
At this time, prepare your baking dishes: special cake tins, medium tall pots, mugs or cans. Line the bottom of the tins with baking paper, oiled on both sides, and oil the sides and sprinkle with flour or crushed breadcrumbs.
Step 5
When the dough rises, knead it to remove the carbon dioxide. On the second rise, knead the dough again and knead again. Add pre-soaked raisins, nuts, or candied fruits.
Step 6
Divide the dough into tins by 1/3 of the height and bake in an oven preheated to 180-200 degrees for 60-70 minutes. Place the tins in the oven, leaving gaps between them so that the cakes are baked better.
Step 7
Check the readiness of the cake with a wooden skewer or toothpick, piercing it in several places. A clean and dry stick indicates that the cake is well baked.
Step 8
After removing the cakes from the oven, set them aside for a while to cool, and then carefully remove the cakes from the molds.
Step 9
Prepare the fondant: Whisk the whites with the powdered sugar. Lubricate the tops of cakes with it, decorate with nuts or confectionery sprinkles.
