8 recipes for traditional and unusual Easter cakes for every taste

Traditional Easter cakes

Regardless of which recipe you choose, there are general, centuries-old rules for making cakes.

For Easter cakes, they take premium flour and sift it. Yeast can be used both dry and pressed. But the latter are still preferable. The sugar should be fine and the egg yolks should be bright. All this is necessary in order for the cake to turn out rich, soft, of a beautiful yellow color.

Sometimes vanillin or vanilla sugar, nutmeg, citrus zest or cinnamon are added to the dough. With them, baked goods will be even more flavorful.

Easter cakes do not tolerate haste. The dough should rise at least three times: when the dough is being prepared (liquid dough), when it is kneaded and when it is laid out in forms.

Easter cakes are baked in special tall forms. They need to be generously greased with heated, but not liquid butter or vegetable oil. The edges or bottom can be covered with parchment paper. The forms are filled in half or a third with dough.

Easter cakes are baked in a well-heated oven, as a rule, for 1, 5–2 hours (depending on the size). Sometimes, before baking, a wooden stick (splinter) is placed in the center of the cake so that the dough rises and bakes evenly. An hour later, they take it out: if the splinter is dry, the cake is ready. If not, they are sent to the oven for another 30-40 minutes.

Ready-made cakes are decorated with protein glaze, colored millet and various confectionery sprinkles.

To prepare the protein glaze, beat the cooled egg whites (they usually remain during the preparation of the dough) at high speed with powdered sugar: for 1 protein you need ½ cup of powdered. Add a teaspoon of lemon juice at the end.

1. Curd cakes

Ingredients

200 g of cottage cheese;
2 eggs;
200 ml of milk;
50 g butter;
2 teaspoons dry yeast;
100-150 g sugar;
½ teaspoon salt;
550-600 g flour;
100 g of raisins.

Preparation

Dissolve yeast in warm milk. Combine cottage cheese, eggs, salt, sugar and melted butter in a bowl. Add this mixture to the yeast milk. Mix the flour with the washed and dried raisins, gradually add to the liquid ingredients and knead the dough.

Knead the dough on a floured surface. Transfer to a bowl, cover with a towel and let rise in a warm place. This will take about 1.5 hours. Then knead the dough and let it sit again for 40 minutes.

Divide the dough into pieces and place in oiled tins. Leave them on the table for the dough to rise. Bake curd cakes in an oven preheated to 180 degrees for about 20 minutes.

When the cakes are cold, cover them with icing and sprinkling.

2. Juicy cakes from batter

Delicious Easter cakes: Juicy batter cake

Ingredients

500 ml of milk;
200 g melted butter;
10 yolks;
50 g fresh yeast;
100 g sugar;
a pinch of salt;
1 kg of wheat flour;
vanilla on the tip of a knife.

Preparation

Heat milk to 40 degrees. Crumble and dilute the yeast in it. Add half the sugar. Sift the flour to oxygenate it. Add half the flour to the yeast and stir well to avoid lumps. Cover the bowl with a towel and let the dough rise in a warm place for about 40-60 minutes.

Melt the butter over low heat. Mash the yolks white with the remaining sugar. Into the finished dough, add the crushed yolks and melted warm butter. Stir and add the remaining flour. Knead the batter; it should be slightly thicker than for the pancakes.

Pour the dough into oiled molds. Leave in a warm place for 30-40 minutes. At this time, preheat the oven to 180 degrees. When the dough rises, place the molds in the hot oven on the middle shelf for about 1 hour.

Decorate ready-made Easter cakes as desired.

3. Lush cakes with raisins

Ingredients

500 ml of milk;
300 g softened butter;
10 yolks;
1 ½ pack of dry yeast;
300 g sugar;
1 kg of flour;
300 g raisins;
10 g vanilla sugar;
lemon zest - optional.

Preparation

Dissolve yeast in a glass of milk heated to 40 degrees. Pour in 150 g of sifted flour, mix. Leave for 30-40 minutes in a warm place for the dough to rise and begin to fall off.

Meanwhile, mash the yolks with sugar. Add softened butter to them. Whisk again until smooth. Add the resulting mixture to the dough, mix thoroughly and leave until the volume doubles for about an hour. When the dough rises, knead it and let it sit for another 30-40 minutes.

Add vanilla sugar, grated zest and sifted flour to the dough, leaving 1-2 tablespoons for the raisins. Pour in the remaining milk. Knead the dough with a spoon and leave for an hour.

Rinse the raisins thoroughly, dry and sprinkle with flour so that it does not settle to the bottom. Stir the raisins into the Easter cake batter and let sit for 20-30 minutes. Fill the molds with dough a little more than a third.

Place the tins on the lower level of an oven preheated to 190 degrees and bake for 35-40 minutes. Check the readiness of the cakes with a wooden stick or toothpick: it must remain dry.

4. Easter cakes with dried fruits and nuts

Delicious Easter cake with dried fruits and nuts

Ingredients

175 ml of milk;
175 ml 12% cream;
10 g dry yeast;
900 g flour;
100 g butter;
60 g of vegetable oil;
3 eggs;
2 yolks;
200 g sugar;
vanilla on the tip of a knife;
a pinch of salt;
60 g of nuts;
125 g dried fruits.

Preparation

Pour boiling water over dried fruits and leave for 20 minutes. Chop the nuts. Heat milk with cream to 35-40 degrees. Mix yeast with sugar and pour in some milk. Add 2 tablespoons flour and stir. Cover with cling film and leave for 15-20 minutes. Cut large dried fruit into raisin-sized pieces.

In a separate bowl, beat 3 eggs and 2 yolks. Add sugar, vanilla and a pinch of salt. Beat for another 5-6 minutes.

Mix the yeast that has come up with the remaining milk. Pour in 400 g of sifted flour and mix. When the dough begins to clump, add the beaten eggs and melted butter. Mix everything again.

Now add the rest of the flour to make the dough a little thicker than for the pancakes. Pour in vegetable oil, stir and leave the dough in a warm place.

When the dough has increased several times, put it on the table and knead for a few minutes, greasing your hands with vegetable oil.

Grease a large, deep container with oil and add the dough to it. Add nuts and dried fruits and stir. Send the dough to a warm place for 30-60 minutes.

Fill the cake molds halfway with the dough and send them to the oven preheated to 50 degrees for 15 minutes. Then preheat the oven to 180 degrees and bake the cakes for 30 minutes. Check the readiness with a toothpick: it should remain dry.

Grease the cakes with protein glaze and sprinkle with chopped nuts and dried fruits.

5. Delicate custard cakes with a crispy crust

Easter cakes: Delicate crispy custard cake

Ingredients

900 g flour;
40 g fresh yeast;
200 ml of 10-20% cream;
250 ml of milk;
300 g sugar;
1 teaspoon salt
1 tablespoon vanilla sugar
150 g butter;
50 ml of vegetable oil;
5 eggs;
100 g dried apricots;
50 g marmalade;
50 g marshmallow.

Preparation

Pour milk into a saucepan and heat slightly. Pour 50 ml of warm milk into a separate tall cup or small bowl, add 1 tablespoon of sugar and stir. Crumble yeast into milk, stir and leave in a warm place for 15–20 minutes. The yeast mixture should foam and rise.

Bring the remaining milk in the saucepan to a boil, gradually adding the sifted flour and stirring continuously with a wooden spoon. Heat the cream in a separate saucepan and pour over the brewed milk and flour mixture. Stir the mixture until smooth. Remove from heat.

Pour yeast into the creamy mixture cooled to body temperature and mix well. Place the resulting mass in a warm place so that it rises.

Melt the butter and cool slightly. Carefully separate the whites from the yolks. Mash the yolks with granulated sugar and vanilla sugar. Into the dough that comes up, add the yolks crushed with sugar, pour in the butter, add salt and mix.

Then beat the whites into a dense foam, add them to the dough and mix everything gently. Gradually add the sifted flour and knead into a soft elastic dough.

Grease the finished, well-kneaded dough with vegetable oil, put in a large bowl, cover with a towel or napkin and put in a warm place.

Cut the marmalade and marshmallows into cubes. Wash dried apricots, dry and cut into cubes or thin strips. Pour all this into a suitable dough and knead a little so that the ingredients are evenly distributed. Cover the dough with a napkin again and place in a warm place.

Place the dough in the molds, let it rise again and brush the top with an egg. Bake the cakes for 40–70 minutes at a temperature of about 180 degrees.

Apply protein icing to the cakes and garnish with marmalade and marshmallows.

Original Easter cakes

In the strict sense of the word, these are not Easter cakes, but they diversify the Easter table.

1. Fragrant nut-chocolate cakes

Ingredients

2 eggs;
100 g icing sugar;
1 bag of vanilla sugar;
125 g wheat flour;
50 g corn flour;
½ teaspoon baking powder;
200 g of nut-chocolate paste;
grated chocolate, coffee beans or nuts - to taste.

Preparation

Using a mixer, mix eggs with 3-4 tablespoons of hot water until a thick, frothy mass is formed. In a separate bowl, stir together the powdered sugar and vanilla sugar. While stirring constantly, add the sugar to the egg mixture and beat for another 2 minutes.

In a separate bowl, combine wheat and corn flour and baking powder. Sift half into the egg mixture and stir gently. Repeat the process with the rest of the flour.

Fill the tins with this mixture and bake in an oven preheated to 180-200 degrees. Cool it down.

Stir continuously and melt the chocolate hazelnut paste in a bain-marie. Fill a pastry syringe with it and decorate the baked goods. Sprinkle the cakes with grated chocolate, nuts, or coffee beans.

2. Easter cakes stuffed with chicken and vegetables

Ingredients

For the test:

200 ml of milk;
1 kg of flour;
2 eggs;
4 tablespoons sour cream;
200 g butter or margarine;
7 g dry yeast;
½ teaspoon salt;
1 tablespoon sugar

For filling:

800 g chicken fillet;
1 bell pepper;
1 onion;
a bunch of greens;
salt, pepper - to taste.

For glaze:

100 g of 20 percent sour cream;
a pinch of chopped greens;
salt to taste;
1 bell pepper.

Preparation

To prepare the dough, take 100 ml of warm milk, 100 g of sifted flour, 1 tablespoon of sugar and yeast. Mix everything and put in a warm place for half an hour.

Combine eggs, sour cream, and remaining milk. Melt the butter, cool and pour into the mixture.

Into the doubled dough, enter the mixture you have obtained. Sift the remaining flour and stir into the dough. Lubricate your hands with vegetable oil and knead the dough until it stops sticking to your hands and dishes. Then put the dough in a warm place, and when it rises, wrinkle it. And so twice.

Cut the chicken fillet into pieces, beat off a little, salt and pepper. Fry a little in a pan. Cut the onion into cubes or half rings. Chop the bell pepper finely. Mix everything, add chopped herbs and salt.

Place the dough that has come up for the third time into the molds as thin as possible. Put the prepared filling inside and cover it with dough.

Bake the cakes in an oven preheated to 200 degrees for 30 minutes. At this time, prepare the glaze: beat with a mixer 100 ml of sour cream, salt and add herbs.

When the cakes are cold, brush them with sour cream and herbs and sprinkle with chopped bell pepper.

3. Super-fast oat cake in the microwave

Super-fast oatmeal cake in the microwave

Ingredients

70 g oatmeal;
50 ml of milk;
1 egg;
40 g honey;
50 g dried fruits;
50 g of nuts;
50 g of candied fruits;
50 g of boiled condensed milk.

Preparation

Pour milk into oatmeal. Break the egg. Add chopped dried fruits, nuts and honey. Mix everything thoroughly and put in a mold. Bake the cake in the microwave for about 2-3 minutes.

Cool the finished cake, grease with boiled condensed milk on top, garnish with chopped candied fruits. You can use traditional protein cream and sprinkles.