Easter cake

Easter is a time when the house is filled with the aromas of freshly baked Easter cake, memories of childhood and the joy of meeting loved ones. For many new bakers, making this holiday dessert may seem like a daunting task. But I was convinced from my own experience that anyone can bake a delicious and aromatic Easter cake, even without many years of practice!

Today I invite you to prepare a tender, airy and fibrous Easter cake. The main thing is to strictly follow all the recommendations, and your baked goods will turn out beautiful, soft and very fragrant.

Porous and light as a cloud, the cake will become a real table decoration! An important secret to good and tasty Easter cake dough is that you only need to knead it with love, in silence and with God in your soul.

Ingredients for making Easter cake:

Easter cake recipe

Step-by-step instruction:

1. For the sourdough, mix warm milk (30-35 degrees), fresh yeast and honey in a deep bowl. Mix the ingredients with a whisk until smooth.

2. Add sifted wheat flour to the dough.

3. Mix the ingredients until smooth. Cover the bowl with the sourdough with cling film or a dry towel. Leave the sourdough in a warm place for 20 minutes for the yeast to activate.

4. In a deep bowl, mix chicken eggs with sugar, salt and vanilla. At maximum speed of the mixer, beat the ingredients for 7-10 minutes until a fluffy and light mass is obtained.

5. Melt the butter on the stove or in the microwave, cool to room temperature, add to the beaten eggs. Pour the appropriate sourdough into the mixture.

6. Mix the ingredients with a whisk until smooth.

7. Add sifted wheat flour mixed with baking powder to the dough.

8. Using a mixer with a hook attachment, knead the dough for 15 minutes. The finished dough should be elastic and not stick to your hands. If you knead the dough by hand, it will take twice as long.

9. Cover the bowl with the dough with cling film or a dry towel. Place the dough in a warm, draft-free place for 1 hour. After the specified time, the dough should increase in volume by 2-3 times.

10. Sort out the raisins, wash them, and pour boiling water over them for 10 minutes. Dry the dried fruits to remove excess moisture and add to the dough. Using a fine grater, remove the zest from one lemon and add it to the Easter cake dough. Stir raisins and lemon zest into the dough.

11. Divide the dough into 3-4 parts depending on the diameter of the mold you use. I have 2 metal molds for Easter cakes with a diameter of 10 cm and 1 small mold with a diameter of 8 cm. The height of all forms is 12 cm. Form balls from the dough so that the raisins are inside. Place them on the bottom of metal molds greased with vegetable oil.

12. Cover the molds with the dough with cling film or a dry towel and leave in a warm place to proof. When the dough has almost reached the top of the molds, place them in an oven preheated to 160 degrees for 45-50 minutes. When the top of the cake is browned, remove the baked goods from the oven. Carefully remove the finished cakes from the molds and cool to room temperature.

13. To prepare the glaze, beat the chilled chicken protein with a mixer until foamy. Add powdered sugar and a pinch of vanillin for flavor.

14. At maximum speed of the mixer, beat the ingredients until a fluffy and light mass is obtained. Pour 1 tablespoon of lemon juice into the glaze. Continue beating the ingredients with a mixer until stiff peaks form.

15. Apply the finished protein glaze to the cooled Easter cakes. Decorate Easter baked goods with confectionery sprinkles.

Easter cakes can also be decorated with nuts, dried fruits, candied fruits, and mastic figures. Leave the baked goods at room temperature for 2-3 hours until the glaze hardens completely.

I wish you a Happy Easter, peace and goodness.

Bon appetit!