Kulich without a form. Don't have a cake and Easter mold? It is easy to make them with your own hands.
An integral attribute of the Easter table is the richly decorated Mr. Kulich. Today, on the eve of the bright holiday of Easter, cakes of various shapes and sizes are sold in every grocery store. But homemade cakes, cooked with a soul, without the addition of chemical components, are much tastier and healthier than industrial ones.
A modern housewife can bake cakes and a multicooker - these devices greatly facilitate the process. You can also use traditional methods and the oven. But in this case, the question certainly arises: what forms to use for baking cakes? This is what Cozy Kitchen will tell you about today.
Homemade Easter cakes are always tastier than purchased ones.
Industrial forms for Easter cakes
Manufacturers, striving to satisfy every whim of customers, offer a variety of forms for baking Easter cakes - reusable and disposable, metal, paper, silicone. Since the product is special, it has its own characteristic features, and the corresponding forms are produced for it.
Non-stick cake molds
The most solid outwardly option is baking molds for Easter cakes with non-stick coating... They are sold individually and in sets, which include bowls of different sizes. Outwardly, such a container resembles a multicooker bowl, only of a smaller size.
Such forms are made of aluminum, cast iron, steel. Internal coating - Teflon or ceramic.
Non-stick coated molds do not need to be greased or peeled off before use. Gently place a 2/3 portion of the dough, place in a warm place to stand, and then bake. Remember to keep an eye on the top of the cake - as soon as it is browned, cover it with a circle of white paper so that it does not burn while the dough is baked inside.
Non-stick cake molds are practical and durable. Detachable forms for cakes
These tools are very similar to biscuit molds. They differ in small diameter and high sides. Very easy-to-use detachable forms of Easter cakes allow you to bake tender, lush, tall ones. You don't have to worry that the finished product will settle or get wrinkled when you try to get it. Gently unfasten the clip on the seam of the form, push it apart and easily take out the fragrant cake.
Unlike molds with a non-stick coating, detachable ones must be greased and sprinkled with semolina or breadcrumbs just before placing the dough in them. Another option is to use baking wax paper. Or you can lay out the shape with plain paper soaked in deodorized vegetable oil. This measure will reliably protect your baked goods from sticking to the edges of the mold.
Detachable forms for cakes are very convenient. Silicone bakeware for cakes
One of the latest innovations in the kitchen - silicone bakeware... Easter cakes are baked in them very easily, do not stick, do not burn.
Silicone molds should be lubricated only before the first use. In the future, there is no need to oil or forgive.
Silicone molds for baking cakes are made of different diameters, with high sides. Thanks to this, both large and small Easter cakes are perfectly flat, graceful, traditionally high.
When handled with care, reusable cake molds will last for many years, especially silicone and non-stick coated.
Modern technologies for traditional baking - silicone molds for cakes. Paper cakes for baking
The most common type of disposable cake molds is paper. Such forms are made of thick waxed paper with microperforation. The bottom is made of corrugated cardboard, also with micro-punctures. The size is different, for cakes weighing from 100 grams to 1 kilogram or more.
Baking cakes in paper forms is extremely simple: straighten a paper cup, put the dough into 1/3 of it, and leave to proof. Then put in the oven and bake. It is advisable to set the baking temperature at 160 ° C, instead of 180 ° C, traditional for other types of forms.
Perforation protects paper cakes from dampness. Baking breathes, but does not dry out or sour due to good air circulation.
It is not necessary to get cakes out of paper forms. Directly in them you can serve them on the table, carry them as a gift. That is why paper forms for Easter cakes are produced beautifully - with religious inscriptions, folk ornaments, landscape, floral or animal patterns.
Paper cake molds are suitable not only for baking, but also as gift wrapping. How to replace molds for cakes
If you don't have special baking tins for Easter cakes, you can easily replace them with a variety of other kitchen utensils. Russian housewives from generation to generation pass on these little tricks to their daughters and granddaughters.
Option one - use muffin bakeware... These can be disposable aluminum foil molds, silicone or metal molds, both large and small. This pastry will differ from traditional Easter cakes in shape: wavy edge, top and bottom of different diameters. Usually, such cakes are turned upside down with a narrower bottom and decorated with icing and sprinkling so that it resembles a classic Easter cake.
For baking cakes, you can use muffin tins, but the shape will not be traditional. Option two - aluminum enamel containers... Usually they are sold in sets of 5 pieces of different diameters, with plastic lids. These wonderful multi-functional bowls are ideal for baking cakes. The dough in them is baked quickly, evenly, rises well and easily gets out. You can grease the bowls with vegetable oil and sprinkle with semolina or crackers (like split molds for cakes). Alternatively, if you want your baked goods to be taller, you can slide the folded baking paper into the container at the desired height, securing the edge with a stapler or paper clip. In this case, the bottom of the bowl must also be covered with a waxed paper circle.
Lightweight enamelled aluminum bowls are ideal for baking cakes. Option three - pots and metal mugs... It is only important that this utensil does not have plastic parts that can melt in the oven. Whatever they are - aluminum, enamel or steel - we treat them in the same way as with split molds or aluminum containers: grease with oil or cover with baking paper. Thanks to the handles, such "cake molds" are very convenient to take out of the oven. At the same time, their size can be completely different.
Any metal dish can replace the cake tins. Option four - glasses... Yes, ordinary glass glasses. Glasses, wine glasses, cans - everything that is at hand and can withstand heat. Lubricate the dishes from the inside with oil, put a portion of the dough by a third of the volume and put on a baking sheet in a cold oven, avoiding sudden temperature changes. The result is charming little Easter cakes that delight children and are ideal for gifts.
Glass beakers require caution, but they successfully replace cake molds. Option five - ceramic mugs, flower pots lined with foil or baking paper. These cake molds require the same handling as glass.
How to make molds for cakes with your own hands
And yet it happens that many of the methods described above, for some reason, are not suitable. In this case, homemade cake molds come to the rescue. Soviet housewives, who did not have the opportunity to buy special industrial forms, but were quite creative, used several ideas.
First idea - cans: from under coffee, sweet compotes, corn, peas, beans. Modern tin cans with an anti-oxidation coating inside are ideal for baking cakes. The main thing is to open them with a special key or process the edge with pliers so that it is perfectly even. The advantage of these reusable forms is that they are completely free. And you can accumulate them as much as your heart desires. We use them in the same way as other metal molds without a non-stick coating - greased with oil and sprinkled with bread crumbs, semolina or laid with paper, releasing it above the edge of the can.
Tin cans from canned food can replace molds for cakes. Second idea - foil cakes bakeware... You will need: food foil on a roll, baking wax paper, stapler or paper clips. Glass jars with a capacity of 0.5 to 1.5 liters are suitable as a base.
Before use, such homemade cake molds are covered with oiled paper (bottom and sides), filled with 1/3 of the volume with dough.
The third idea - homemade paper baking tins for Easter cakes... Use any writing paper to create them. Cut out the circle by making cuts towards the center (see photo). Fold the edges along the incisions, secure the resulting cup with a stapler. Coat a homemade paper form with vegetable oil before use.
Agree, from such a variety, you can always choose those forms for cakes that will become ideal for you. It remains only to choose, wait for Maundy Thursday, start the dough - and get down to business! Well, on the bright Sunday of Christ, you can treat friends and family with delicious and beautiful pastries baked with your own hands.
Note that when using any forms, they should be put on baking in a strictly defined order: in the depth of the oven - large cakes, on the edge - small. So it is more convenient to follow the preparation and get out the small cakes baked before, without disturbing the big ones.
Successful Easter cakes, light and love!
For 4 years in a row I want to bake Easter cakes, but every year it turns out that I have no molds. I remember this only on the eve of Easter, when it’s too late to run somewhere. This year, as always, I found myself without molds, but I found a way out of the situation - homemade tinfoil molds. They are done quickly and easily. My husband wondered if they would break right in the oven, but my molds stood the test and, moreover, they can be reused.
roll of food foil
baking paper roll
a glass, a jar, a cup, etc., something that can be taken as a basis for a future shape, I took a tall glass for a blender
paperclip or stapler
The process of making molds for cakes
We roll out some foil and measure out how much we need to twist the glass, leave somewhere 4-5 cm for the seam. You need to measure out two of these sizes and fold the foil in half.
For strength, we insert a layer of baking paper between the foil layers, it is desirable that the paper is of such a width that there is almost no paper on the bottom of the mold.
Bend the upper edge of the future shape.
We measure the height taking into account the bottom and cut off the excess.
We wrap the glass with foil, twist the ends of the foil until it stops, we get a seam, we press it well against the glass.
We form the bottom - wrap the foil under the glass, press it well.
It turns out a glass in the form.
Now you can take out the glass. We strengthen the seam with a paper clip or a stapler.
Line the bottom and sides of the mold with baking paper.
As Easter approaches, more and more housewives begin to think about preparing a festive cake. To cook this product with your own hands, you need to buy or make yourself a special baking dish for cakes, in which the cake will be baked.
The metal mold can withstand high temperatures, does not affect the taste and can be reused. However, aluminum molds are prone to deformation as aluminum is a soft metal. If you are buying a metal mold, choose stainless steel as the material. Be prepared that such molds require care: they must be washed, oiled so that the cake does not burn, sprinkle with flour.
Metal molds with a non-stick coating are much more convenient to use than conventional metal molds. They do not need to be greased, they are easier to wash, and it is more convenient to remove cupcakes from them. However, the cost of these forms is quite high, so it makes sense to purchase them with regular use. Read also our article Types of baking tins: how to choose the right one?
Detachable forms are suitable for those who like to apply various frosting patterns over the cupcake. Such forms are ideally removed from the cake, do not stick to it, therefore they are often used to bake a cake as a gift without a special paper form. Paper bakeware looks beautiful, it is convenient to give Easter cakes in them, since they do not need to be additionally decorated. They have a low cost, but can only be used once. These baking dishes cost much less than molds made of other materials. Silicone molds are easy to clean in the dishwasher, withstand high temperatures, and also make it easy to remove the cake from the mold. Of the minuses, excessive softness can be distinguished: such material is easily cut with a knife and therefore becomes unusable. To test the integrity of the silicone mold, draw water into it and see if it leaks. Microcracks are unlikely to affect the quality of the cake, but a hole in the shape can. Glass molds guarantee even baking and temperature retention. You can also observe the process as the glass is transparent. Also, it is easy to take out the cupcake itself from glass molds, which is quite convenient. It is much easier to wash such material than metal, and it can also be “loaded” into a dishwasher. Ceramic muffins are considered to be the most “useful” in terms of preparation, as they retain the beneficial properties of the product. However, it is not recommended to wash them in the dishwasher, if there is a pattern on the dishes - it can be erased, so you will have to wash the mold with your hands. You can make a cake mold from a can with smooth edges. To do this, you need to remove the lid, sand the edges and rinse the jar thoroughly. If this is not at hand, use foil. It is enough to wrap a container of the required size with it, and then remove the container. You can fix the foil with a regular paper clip. Thus, it is better to make small molds so that the foil holds its shape better. To prepare a cake "as a gift", you can use baking parchment and cardboard. To do this, place the jar on a piece of cardboard, outline it in a circle and wrap it in parchment. Then attach the parchment to the cardboard and remove the jar. The resulting design, if trimmed beautifully, is in no way inferior to purchased paper forms. For beauty, you can use scissors for curly cutting. If you want to bake a large number of cakes, for example, as a gift, select the diameters of the baking dish so that several muffins can be in the oven at once. Thus, you will quickly cover the required volume and be able to please your friends and loved ones with delicious pastries in a short time. Read also our article How to quickly and beautifully decorate an Easter cake
Making a mold from scrap materials
Mold sizes
Holiday chores are about to begin ... Someone is already rummaging through their notes, pulling out old, time-tested and experience-tested recipes for Easter cakes, and someone, on the contrary, is looking for new recipes, asking them from friends, flipping through culinary magazines and scouring the vastness of the world network. A revision of spices and seasonings was carried out, candied fruits, nuts and dried fruits were purchased ... It's just a small matter - we need tins for baking Easter cake.
Our hostesses are divided into two categories: those who prefer to use unsightly homemade uniforms, tested in practice, and those who would rather go and buy a new, beautiful, safe and practical uniform in the store. All types of forms for Easter cake have their own advantages and disadvantages, and therefore the site "Culinary Eden" offers you a small overview.
To begin with, let's turn our eyes to the forms sold in stores. The huge variety of shapes from a wide variety of materials is literally dizzy. Therefore, before going to the store or to the market for new forms for cakes, you need to decide for yourself how often you will use them.
Easter cake is a special product, therefore, a special form is needed for it, you cannot cook ordinary pastries in it. Therefore, many housewives follow the path of least resistance and buy ready-made paper forms for Easter baking. These forms have many advantages. Paper forms are easy to use - just fill them 1/3 full of dough and proof them. Paper forms do not need to be greased or lined with oiled paper before baking. After baking, the cakes do not need to be pulled out of the molds - in paper molds the baking does not get damp, it cools down evenly, and the patterns on the outside of the molds are optional 
decoration of Easter baking. Paper forms come in a variety of sizes, you can bake both mini-cakes weighing 200 grams, and a large kilogram cake. Paper forms are sold individually or as a set. When buying a set, remember that you need to put a large cake deep into the oven, and small ones closer to the door, so it will be easier for you to control the baking process and it is easier to take out small cakes without disturbing the big ones. For baking cakes in paper tins, it is advisable to reduce the temperature from the traditional 180 ° C to 160 ° C. There is only one minus for paper forms, but it is significant - cakes in paper forms will not be tall. For those who don't care about authenticity, paper forms are fine.
There is another option for lightweight disposable forms - these are aluminum foil molds. A slight difference between these forms from paper ones is that they still have to be lubricated from the inside with vegetable or butter (some use melted pork fat) and take out the cakes almost immediately after baking, since they can become damp when cooled. Forms for Easter baking made of foil also differ in shape (sorry for the tautology). If a classic cake should look like a round tall bread with a cap on top, then in aluminum molds it turns out to be a trapezoidal shape with a narrow bottom and a wide top, like a cake.
Some housewives use corrugated metal cake tins for baking cakes. Strictly speaking, it turns out not quite a cake, since in shape (but not to taste!) It is exactly a cupcake - with corrugated sides, narrow bottom and wide top, and you have to decorate it by turning it upside down. If this approach to the idea of Easter cake is possible for you, bake in these forms, just remember that in order to avoid sticking and sticking, the bottom and walls of the form should be thickly greased with softened butter and sprinkled with fine breadcrumbs.
The industry also produces special metal forms for Easter cakes. These are molds with non-stick coating and detachable molds. Forms with a non-stick coating are somewhat reminiscent of bowls for a multicooker - low, made of a lightweight durable alloy and coated from the inside with a special compound. There is no need to grease the molds before placing the dough. In order for the cake to rise higher, fill the forms not by 1/3 of the volume, but by 2/3, just make sure that the cap does not burn. To do this, cover the top of the cake with white paper immediately after it is browned.
The split-type Easter baking tins are similar to biscuit tins, only much narrower and taller. The principle of working with such forms is the same as with biscuit ones: the bottom and sides must be lined with oiled paper, and after baking, carefully remove the sides and let the cake cool completely. It is good to bake fluffy air cakes in detachable tins, which tend to fall off if you try to remove them from the usual form.
This kind of embarrassment will never happen with baked goods cooked in silicone molds. Silicone is the latest in fashion and science in the kitchen. Baking in silicone molds brings only joy and pleasure, because they do not need to be pre-lubricated or frozen with oiled paper, cakes, even the most delicate ones, literally jump out of the mold, without losing their attractive appearance, and even if an oversight happens and the cake burns, it will not will have to be torn off from the walls and bottom. Silicone molds for Easter cakes are produced high - just what you need for a real Easter cake. The price of detachable and silicone molds is about the same, but the benefits of silicone often outweigh.
For hostesses with children, small-sized forms on one sheet are suitable - such forms are often bought for baking small cupcakes. The kids are happy, mom is comfortable, and such cakes are great for gifts.
But sometimes it can happen that you remember about Easter baking dishes at the last moment, when everything is either sold out, or does not fit in shape, or the shops are simply closed. In this case, we use our old, proven "molds" made from a wide variety of containers. Our people are a lot of inventions, you can't argue with that, and in support of this statement, our site gives several options for homemade products, which successfully replace specialized forms for cakes for our cooks.
The most common form used for baking Easter cakes is canned food cans, and their volume can vary from minimum to maximum. Small forms are good for children and gifts to relatives and friends, large ones for a festive feast. Tin cans should be opened with a canned food key so that the jagged edges do not have to be beaten off. The bottom and walls of the tins must be lined with oiled paper or special baking paper - this way you prevent your baked goods from sticking, smooth the corrugated sides of the cans and increase the height of the cake by releasing the paper above the walls of the tins.
Another tried-and-true option is old pots with metal handles. The pots can be enameled, metal or aluminum, only the latter must be covered with oiled paper from the inside. Easter cakes in pans are squat, which can be easily corrected by releasing the paper above the level of the walls.
For lovers of small cakes, there are steel or enamelled "hiking" mugs. The height of the cake can also be adjusted by extending the walls with paper. The mugs are easy to remove from the oven, as they have rather large handles.
If there are no pots or cans, you can make cake molds out of foil and baking paper. To do this, you will need a glass jar of the desired volume from 500 ml to 1.5 liters, a roll of food foil, baking paper and metallized tape or a stapler. Lay foil on the table, baking paper on it and a layer of foil on top of it. Lay the jar, leaving 5-7 cm at one end to form the bottom, and roll it up in foil and paper. Seal the joint with metallized tape or remove the resulting tube and secure the joint with a stapler. Fold the foil to form a bottom, and also seal it with tape or secure with a stapler. Cut off the excess height and the shape is ready. Cover the bottom and sides with oiled paper and fill the form with dough to 1/3 of its volume. Paper forms can be made in the same way.
Some craftsmen bake Easter cakes in clay or ceramic flower pots, lining them from the inside with foil or oiled paper. If you have glass jars without hangers, you can bake Easter cake in them. And if only the baked Easter cakes are immediately rolled up with sterile lids, then your Easter pastries will stand for about a year (but this is already an option for especially thrifty owners).
These are the different Easter baking dishes. You choose!
Happy Resurrection and love to you!
Larisa Shuftaykina
Each holiday has traditional dishes. It is difficult to imagine the New Year's menu without Olivier, and on March 8 - without the Mimosa salad. Likewise, the Easter table is traditionally decorated with colored eggs, Easter cake and cottage cheese Easter. A good housewife will never ask where to buy Easter cake. She herself will be happy to tell you how to bake an Easter cake, but in more than one way.
A bit of history
Easter, like any other holiday, has its own story, which tells about the origin of its symbols and explains their meaning. Kulich is a round shaped fancy bread that decorates the Easter table. It was baked exactly round, because the shroud of Jesus Christ had a similar shape. The cake must certainly be sweet, because according to legend, before the death of Jesus, he and his disciples ate unleavened bread, and after the miraculous resurrection they began to eat yeast bread (leavened). Since then, it has become a custom to make the dough for the cake rich. 
If you are going to cook Easter cake with your own hands, take note of a few tips:
- butter should not be hard, then the cake will be soft and tender;
- butter should soften itself at room temperature, and not when heated;
- you can use paper molds made specifically for baking cakes;
- you can use a tin can as a form. But in this case, it must be lined with oiled baking paper;
- baking paper can be replaced with regular paper that is used in offices. But it must be properly lubricated with oil;
- so that the dough does not stick to your hands, moisten them with water or vegetable oil;
- The readiness of the cake is checked with a splinter or a thin skewer, which is stuck into the cake. If it is dry, the cake is ready;
Easter cake traditional
- 1 kg of wheat flour;
- 6 eggs;
- 1.5 cups of milk;
- 300 gr. margarine (you can use butter);
- 1.5 cups of sugar;
- 40 gr. yeast;
- dried fruits and nuts (150 gr. raisins, 50 gr. candied fruits and almonds).
- 0.5 bag of vanilla sugar;
- salt;
Preparation:
- Heat the milk slightly, dilute the yeast in it.
- Add half of the specified flour. Stir. The dough is ready.
- Cover the dishes with dough with a towel and put in a warm place.
- The dough should be left to rise until its volume doubles.
- Separate the yolks and whites. Beat the yolks with vanilla and sugar, beat the butter.
- Add salt, yolks and butter to the dough. Mix everything.
- Beat the whites until a thick elastic foam. Add them to the dough.
- Add the remaining flour. The resulting dough should be free to lag behind the walls of the dish. It should not be too cool, well mixed.
- Cover the dough again and leave in a warm place until it doubles in size.
- Rinse raisins, dry, roll in flour. Cut candied fruits into squares. Peel and chop the nuts. Add dried fruits and nuts to the dough that has come up.
- Prepare a mold (with a round bottom!): Line the bottom with oiled baking paper, grease the walls with butter and sprinkle with flour. Fill out the form 1/3 full of dough.
- Leave the dough to rise. It will be ready to go to the oven when it rises to halfway through the mold.
- The oven should not be too hot. Leave the form in it for 50 minutes to 1 hour. Turn the pan gently as it bakes. If the top is browning early, cover it with paper soaked in water to prevent it from burning.
Decorate the finished cake with chocolate, candied fruits or nuts.
Fast cake
Many housewives, especially those employed at work or with small children, are worried about how to bake cakes for Easter with the least amount of time. The recipe below is easy to prepare and saves energy.
You will need:
- 1 glass of milk;
- 4 eggs;
- 1 tbsp. l. dry yeast (or 50 grams fresh);
- 1 cup of sugar;
- 2 tbsp. l. vegetable oil;
- 100 g butter;
- 3 cups flour;
- vanillin;
- raisins, candied fruits.
Preparation:
- Heat the milk.
- Pour yeast and sugar into warm milk (only 1 tablespoon). Stir and leave for 15 minutes to make friends.
- Beat eggs with remaining sugar and vanilla.
- Melt the butter and add it to the dough. Add vegetable oil, yeast and stir well.
- Add washed and dried raisins and candied fruits.
- Stir in the sifted flour gradually. The dough should come out pouring.
- Divide the dough into tins. It will rise, so the dough should take up no more than 1/3 of the mold.
- Leave the dough in the molds for 3-4 hours - during this time you can get busy.
- Place the molds in a hot oven (t = 180 degrees). Bake the cake until tender.
- Decorate the finished cake with icing and pastry beads.
Kulich without yeast and eggs
There are a lot of recipes on how to bake a delicious cake. It turns out that it can be made without yeast, milk and eggs.
You will need:
- 240 gr. flour;
- 2 tsp baking powder;
- 0.5 cups brown sugar;
- 1 banana;
- 40 ml juice (pineapple);
- 180 ml of water;
- 50 gr. raisins;
- salt;
- 3 tbsp. l. vegetable oil.
Preparation:
- Mash the banana to make a puree.
- Add oil, water, juice. Stir.
- Add salt (a pinch) and baking powder.
- Gradually sift the flour into the dough, stirring constantly.
- Knead the stringy dough.
- Fill the molds with them so that the dough takes up 3/4 of the mold.
- Bake the cake in an oven preheated to 200 degrees for about 50 minutes. The time depends on the oven.
- The finished cake must be removed from the mold when it cools down. Decorate it with icing and other decor.
The beauty of self-cooking Easter cake is that homemade Easter cake can be prepared not only according to the traditional recipe, but also using, for example, sour cream.
You will need:
- 200 gr. sour cream;
- 1 tsp dry yeast (or 25 g fresh);
- 170 ml of milk;
- 50 gr. butter;
- 150 g Sahara;
- 650-700 gr. flour;
- 3 eggs;
- 2-3 st. l. cognac or rum;
- 50 gr. raisins;
- sprinkling nuts;
- vanillin.
Preparation:
- Pour rum or cognac over the raisins.
- Dissolve yeast with some warm milk - pour 2 tbsp. l. milk, they will come in handy later.
- Separate the white from the yolk in one egg. Beat two eggs and the protein of the third with sugar and sour cream.
- Combine everything in one bowl, stir, salt and gradually add flour.
- The dough should be soft and slightly sticky. Cover it with a towel and let it sit for half an hour.
- After half an hour, add soft butter to the dough, stir. Cover again with a towel and leave for an hour and a half to two hours.
- Gently knead the dough and add the squeezed raisins. Knead the dough so that the raisins are evenly distributed throughout the dough.
- Divide the dough into tins and leave until it is doubled.
- Mix the yolk with 2 tbsp. l. milk and brush the top of the cake with the mixture. Chop the nuts and sprinkle them on the cake.
- Place in the oven (t = 200 degrees) for 30 minutes until cooked.
Decorations help to make the cake truly festive: icing, marmalade, colorful confectionery beads, nuts, marzipan, candied fruits, and fruit figurines. Speaking of Easter cake, one immediately imagines a lush round bread with a white top. This is the frosting. The following recipe answers the question of how to make icing for cake.
You will need:
- 1 egg white;
- 100 g sugar (fine);
- salt (pinch).
Preparation:
- Cool the whites and beat with salt until a firm foam is obtained.
- Without stopping whisking, add sugar.
- Do not stop whisking for another 4 minutes after the sugar runs out.
- When the cake has cooled slightly, apply glaze to it and leave to solidify.
Do-it-yourself Easter dishes not only give a great taste and delight with a festive appearance, but also carry a positive charge, being filled with the feelings and good wishes of the hostess.
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