There are a lot of recipes for Easter cakes. Each housewife has her own recipe. But I really like air cakes from childhood.
I got the recipe for these cakes from my mother. She always bakes Easter cakes like this. They are tasty, porous, with sweet raisins and they stay soft for a long time. This is the perfect Easter cake!
Such delicious cakes will become the main decoration of the Easter table. The recipe is not overly complicated. Well, and the main secret of successful Easter baking is a good mood, then you will definitely succeed!
Also in this recipe I will tell you how to make a delicious icing that does not crumble or crumble from the cakes.
Be sure to prepare this perfect Easter cake for the bright Easter holiday! I think you will like it too.
Ingredients:
- eggs - 5 pcs.
- milk - 380 ml
- butter - 75 g
- sugar - 400 g
- flour - 1.3 kg
- vegetable oil - 50 ml
- vanilla sugar - 10 g
- pressed yeast - 50 g
- salt - 0.5 tsp l.
- raisins - 100 g
Glaze
- sugar - 200 g
- gelatin - 1 tsp l.
- water - 7 tbsp. l.
Colored sprinkles
- sugar - 3 tbsp. l.
- food coloring
Step by step recipe
1. First, let's prepare the dough. Pour warm milk into a bowl, add about 100 g of sugar, half a teaspoon of salt and crush 50 g of pressed yeast.
2. Mix everything until the yeast dissolves and put in a warm place for about half an hour. I usually put it in a slightly warm oven.
3. While the dough ripens, prepare the raisins. Pour 100 g of washed raisins with boiling water and let it stand for 10 minutes. After 10 minutes, drain the water and spread the raisins on a towel so that they dry out.
4. The dough is already ripe, we begin to knead the dough. Break 5 eggs, 10 g of vanilla sugar and the remaining 300 g of sugar into a bowl. Beat everything for a few minutes until a fluffy homogeneous mass.
5. Add 75 g of melted butter to this and mix a little.
6. Add the already ripe dough to this mass and again mix everything with a mixer.
7. We put the dough beaters on the mixer and gradually add about half a kilogram of flour. Knead the dough.
8. The dough became so thick that it stopped pouring. Now we put it on the table, abundantly sprinkled with flour. Gradually adding more flour, knead the dough until smooth and smooth, in time it takes about 10 minutes. I needed 1300 g of flour to knead the dough.
9. Add 50 g of sunflower oil to the already kneaded dough in several approaches. Knead for another 1-2 minutes.
10. Add a tablespoon of flour to the already dried raisins and mix.
11. Pour the raisins onto the dough and mix completely.
12. Put the kneaded dough in a large bowl or saucepan sprinkled with flour. Keep in mind that the dough will increase by 2-3 times. Cover the saucepan with cling film so that the dough does not wind up and put it in a warm place to come. It can be near a warm battery or in a slightly warm oven.
13. After the dough has doubled, we knead it with our hands and beat it several times on the table so that the air comes out. Roll the dough back into a ball and put it back in the pan to fit.
14. After the dough has come up a second time, take a piece of dough of such a size that it fills the mold from one third to half. We crush each piece of dough to get a smooth top and put it in the mold.
15. We put all forms with dough on a baking sheet on which we will bake cakes. To prevent the dough from getting aired, periodically gently grease it on top with warm water.
We leave the dough for proofing.
16. When the dough has increased 2 times, carefully without sudden movements we put it in an oven preheated to 180 degrees. We bake for at least 30 minutes, the time depends on the size of the cake. We check the readiness with a wooden stick, it must remain dry.
17. We rearrange the baked hot cakes on the wire rack and let them cool completely. If you bake cakes not in disposable forms, then you must first remove them.
18. Let's make some colored sugar for decoration.
Take a tablespoon of sugar and pour it into a bowl. Pour a few drops of water into a spoon and dissolve food coloring in it. Pour the colored water into sugar and mix everything well. I colored the sugar green, blue and pink.
19. Now let's make a delicious icing that doesn't crumble. Pour 1 teaspoon of gelatin into a bowl and pour two tbsp. l. water. Mix everything and leave for 5-10 minutes for the gelatin to swell.
20. While the gelatin swells, pour 5 tbsp into a saucepan. l. water, add about a teaspoon of lemon juice here and add 200 g of sugar. We put everything on fire and bring to a boil. All the sugar should dissolve. You can only stir the syrup with a silicone or wooden dry spatula.
21. All the sugar has dissolved, remove the syrup from the heat and add the swollen gelatin to it.
Immediately beat the whole mixture with a mixer for 4-5 minutes. You should get a white dense mass.
22. With the prepared glaze, immediately decorate the already cooled cakes. You need to cover with glaze quickly, as it cools and hardens. The frozen glaze can be heated over low heat, stirring constantly.
While the icing on the Easter cakes has not yet frozen, we decorate them with colored sugar, I decorated them with mastic flowers.
Easter cakes according to this recipe turned out to be tender, airy and very tasty, and the icing with which the cakes are decorated does not crumble even after several days of storage.
Video recipe
The recipe is taken from my culinary site. gotovimop.com