Easter cakes must be on the festive Easter table, but not every housewife has enough time and opportunities to bake them. Today this is not a problem, because on the eve of Easter on the shelves of shops you can find Easter cakes for every taste: small and large, with raisins or candied fruits, decorated with icing or powdered sugar. It is only important not to be mistaken with the choice.
Instructions
Step 1
Consider the packaging first. Conscientious manufacturers supply cakes in a paper wrapper and a sealed plastic bag, ideally in a cardboard box. Wrapping with cling film is not the best option, since harmful microorganisms quickly develop under it. If the Easter cakes are sold without packaging at all, it is better to bypass them.
Step 2
Read the information on the label. It must indicate the complete composition, date of manufacture, expiration date, storage conditions, energy and nutritional value, as well as a warning about the content of allergens or genetically modified products.
Step 3
Next, carefully study the composition. The correct cake is made from premium flour, milk, butter, eggs, yeast, sugar, salt, natural flavors (rum, cognac, vanilla) can be added to it, as well as candied fruits, nuts, raisins. If the manufacturer, for the sake of economy, used palm or margarine instead of butter, and egg powder instead of eggs, the cake will not taste good.
Step 4
A very important point is the expiration date. A good cake is stored for no more than 72 hours. Therefore, if the packaging indicates a period of several months, you should know: there are preservatives in the composition.
Step 5
Evaluate the appearance of the Easter cake. A cylindrical shape with a domed top, an even golden brown color, a uniform matte surface, a whole crust - these are the signs of a good product. If the crust is cracked, it means that the technology of kneading the dough and baking has been violated, and the burnt sides of the cake may contain carcinogens.
Step 6
Pay attention to the decoration of the top: the glaze or fondant should be of a uniform structure, not sugared, and the icing sugar should be applied evenly. It is better to prefer candied fruits or nuts to multi-colored sprinkles.
Step 7
To buy a well-baked Easter cake, focus on a weight of no more than 500 g: a heavier one may turn out to be raw inside.
