Download "Easter Cakes "without Fuses" - The Simplest Recipe!"
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The simplest, most affordable and delicious recipe for Easter cakes. I have been using this recipe for many years and it has never failed me. Easter cakes always turn out excellent – lush, fragrant, the dough is just incredible – soft, airy, light. Try to cook Easter cakes according to this recipe, and you will never buy them in the store again. Products: all products must be warm Sourdough: 20 grams of live yeast (dry is better not to use) 1 tsp sugar 180 ml. warm milk 100 gr. flour Dough: Flour — 400 grams Egg — 2 pieces and 1 yolk Butter — 80 grams (can be replaced with margarine or vegetable oil) Sugar — 100 grams Salt – 1 tsp . Vanilla sugar – 1 tsp . Raisins — a handful (optional) Candied fruits — a handful (optional) Orange peel - optional This amount of dough I had enough for exactly two large Easter cakes, the size of the forms is 13 * 9 cm. 1 measuring teaspoon = 5 ml. Bake at 180°C for 30-40 minutes. The baking time depends on the size of the Easter cakes. For the glaze: 1 egg white (chilled) 100 grams of powdered sugar 1-2 teaspoons lemon juice The glaze should be quite viscous, otherwise it will drain from the cake. If the glaze is not thick enough, add more powdered sugar. It is necessary to apply the glaze on the cooled cake. Useful tips: 1. To make Easter cakes as tasty as possible, moist and not burnt from the bottom – put a baking tray with water on the bottom of the oven. 2. If the cakes start to burn on top – cover them with parchment or foil. 3. It is better to use live yeast for cakes, they will harden faster on dry yeast.
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