Every year I bake cakes according to one recipe found on one of the culinary sites for a long time. This year, it was decided to add variety and cook Easter cakes according to a completely new recipe. The first recipe that interested me the most was choux pastry cake... In the original, the recipe is rather tricky, I simplified it a little. But, despite this, the cakes turned out to be very tasty.

To make Easter cake on choux pastry, we need:

• 250 ml of milk
• 200 ml of cream (I took cream with a fat content of 20%),
• 14 grams of dry or 40 grams of live yeast,
• 250 grams of sugar
• 15-20 grams of vanilla sugar
• 150 grams of butter (it is possible to replace with margarine),
• 50 grams of vegetable oil (cakes with the addition of vegetable oil do not stale longer),
• 5 eggs,
• 1 teaspoon salt
• 900 grams of flour (you may need a little more or less flour),
• 100 grams of dried apricots (I put 150 grams),
• 50 grams of marmalade (I took 80 grams),
• 50 grams of marshmallow (I have 80 grams of marshmallow with crème brulee flavor),

marshmallow and marmalade can be replaced with nuts or dried fruits,

for lemon glaze

• 2-3 tablespoons of lemon juice
• 200 grams of powdered sugar.

The recipe for making Easter cake on choux pastry.

In a small cup, mix 50 ml of milk, yeast and 1 tablespoon of sugar. Leave in a warm place until the yeast foams.

Pour the remaining milk (200 ml), cream into a saucepan and add about 50 grams of flour (the mixture should be about the same consistency as pancake dough), mix everything well and put on fire. Bring the mixture to a boil, stirring constantly and rubbing with a spatula. When brewing the dough, lumps will certainly form, our task is to keep them small, and there are not many of them.

After the brewed flour with milk has cooled to body temperature, add the diluted yeast to them, mix everything well and put the dough in a warm place to rise.

Melt butter (margarine) and cool. I melt butter on low microwave power.

Add eggs, sugar, vanilla sugar, salt and butter to the matched brew. Stir until smooth.

Gradually adding the sifted flour, knead the dough (it is better to start adding flour with 700 grams). To prevent the dough from sticking strongly to your hands, we constantly grease your hands with vegetable oil, thereby mixing it into the dough.

The dough for cakes must be kneaded for a very long time, do not rush to add flour, if the dough sticks to your hands, just knead it longer.

Grease the finished dough with vegetable oil, put in a large cup, cover with a towel and put in a warm place to rise (the dough should increase at least 2 times).

Wash dried apricots, dry and cut into cubes. We also cut the marshmallow and marmalade into cubes.

Let's prepare the baking dish. It is most convenient to use special disposable paper forms. If they are not there, then the cake molds need to be well greased inside with oil, sprinkled with flour and put baking paper on one.

Mix dried apricots, marshmallows and marmalade into the dough that has come up and distribute the dough into shapes. You need to fill out the forms by about ½. Let the dough rise again in the forms.

We bake the cakes in an oven preheated to 160 degrees for 40-70 minutes (the baking time depends on the size of the cakes). If the top of the cake is already browned, but inside it is still damp (readiness is checked with a wooden stick), then cover the top of the cake with foil.

We very carefully remove the finished cakes from the forms (you do not need to remove the cakes from the paper molds) and let them cool.

Let's make lemon frosting.

Squeeze 2 tablespoons of lemon juice into a bowl, add powdered sugar and rub well. The mass should become shiny and viscous, if necessary, add a little more lemon juice, literally 0.5 tablespoon each.

We apply glaze to Easter cakes and decorate with decorative toppings.

Bon Appetit.

For cooking, take the following products: cottage cheese, vanillin, condensed milk, honey, multi-colored marmalade, confectionery sprinkles.

I used cottage cheese with a fat content of 9%.

The first step is to wipe the curd through a sieve with fine holes, preferably twice. This is in case you don't have a hand blender in your kitchen. In the second case, put the cottage cheese in a deep bowl, add condensed milk and vanillin. Grind with a blender to a pasty consistency.

Add honey. I used buckwheat, it is more aromatic.

And grind well again. The curd mass is ready.

Take marmalade of different colors, it will be more beautiful. Cut into thin slices.

There are special molds for making Easter cottage cheese, or you can take a suitable container, just so that there are holes at the bottom for the whey to drain. Cover with gauze folded in several layers. Place the curd mass down and on all sides using a spatula. The mass is quite plastic and well fixed on the sides of the mold.

Now we take the sliced ​​marmalade of the same color and put it on the bottom, on the curd layer. Cover with a curd layer. We alternate multi-colored marmalade with curd mass to the very top.

Cover the top layer with curd mass. We close with gauze and put the load. We send it to the refrigerator for a couple of hours. I sent for the night. Place the mold in a flat bowl as the whey will drain. You can put a few wipes under the mold for better absorption.

Easter cake can always be bought in the store. However, homemade cake made from the freshest ingredients to your taste is tastier. The whole family will love the homemade Easter meal. A multicooker will help to cope with such a difficult task as baking Easter cake. And you can cook these delicious pastries not only for Easter, but also at any other time.

You can use whatever you like to decorate the cake. It can be glaze and additional decorative elements: colored dragees, chocolate chips, nuts. In this case, the cake is decorated with powdered sugar and marmalade. If desired, you can add candied fruits, marmalade, nuts, raisins and other favorite ingredients to the dough. In this recipe, raisins and marmalade pieces are added to the dough. The marmalade will dissolve, but leave a pleasant fruity taste in the finished kulich.

To cook a delicious Easter cake in a slow cooker, we need:

flour - 600 g;

milk - 250 ml;

eggs - 12 pcs. quail or 4 pcs. chicken (quail is used in the recipe);

butter - 100 g for making dough and 10 g for greasing the bowl;

cane sugar or white - 150 g (cane sugar is used in the recipe);

salt - half teas. l .;

fast-acting yeast - 3.5 tsp. l .;

vanillin - on the tip of a knife;

marmalade - 30-40 g;

raisins - 30 g;

icing sugar for decoration - to taste.

How to cook Easter cake in a slow cooker:

1. Prepare marmalade for the cake itself and for decorating it. Cut the gummies into small pieces.

2. Pour flour into a deep container, then add yeast to it. This recipe uses fast acting dry yeast. Stir in flour and yeast.

3. Crack the eggs and separate the whites from the yolks. Place the yolks in another container (in which it will be convenient to knead the dough), add sugar to them.

4. Whisk the yolks thoroughly with sugar. It is better to beat with a mixer.

5. Heat the milk a little. Add warm milk, butter, salt and vanillin to the mixture of yolks and sugar.

6. Beat all ingredients with a mixer.

7. Gradually add flour with yeast to the mixture, stir the dough all the time. Also add the raisins and half of the sliced ​​marmalade to the dough (leave the other part of the marmalade for decoration, if necessary).

8. Continue kneading the dough. At this stage, you already need to stir the dough by hand, as it becomes tighter. The dough should stop sticking to the dishes, it should not be liquid, but, on the contrary, very thick. If this consistency is not achieved, you need to add more flour (but not more than 80-100 g). Cover the finished dough, put in a warm place. It takes 2 hours for the dough to come up.

9. After 2 hours, remove the dough from a warm place. Prepare the multicooker bowl - liberally grease the bottom of the bowl with butter.

10. Place the dough in the bowl of the kitchen appliance, place the bowl in the multicooker and close the lid. Then switch on the automatic keeping warm program. After 10 minutes, turn off the heat supply and leave the dough in the multicooker for another 30-40 minutes.

11. After the specified time, check the dough - it should increase by about 2 times. Then bake the cake (with the lid closed) using the Baking program for 1 hour 20 minutes.

12. After the multicooker gives a sound signal, open the lid, let the cake cool down a little.

13. Carefully place the cake on a large platter.

14. You can start decorating the cake. In this recipe, the cake is simply sprinkled with powdered sugar.

15. Put chopped marmalade on top of the icing sugar. You can also decorate the cake with glaze. To prepare it, you need to mix the powdered sugar, egg whites and lemon juice in approximately the following proportion: for 1 whole stack. powder to take 1 tsp. l. lemon juice and 4-5 proteins from quail eggs. Already separated egg whites remain in the process of making the cake.

16. Kulich in a slow cooker is ready !. You can serve the cake to the table. Bon Appetit!

An alternative video recipe for Easter cake in a slow cooker:

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Brew the flour with hot cream - bring the cream (1 cup) to a boil and, stirring vigorously, add the sifted flour (1-3 tablespoons), mix well and cool to room temperature.

Dissolve yeast in 0.5 cups of warm cream.

Pour yeast into the cooled brewed flour and mix well.

Put the resulting dough in a warm place for lifting.

Melt the butter and cool to body temperature.

Carefully separate the whites from the yolks.

Grind the yolks with sugar and vanilla sugar.

Beat the whites into a dense foam so that they do not spill out when the bowl is tilted (whisk the whites last, when you need to add them to the dough).

Into the dough that comes up, add the yolks pounded with sugar, pour in the butter, add salt and mix the dough.

Add whipped egg whites into the dough and mix gently from top to bottom.

Gradually adding the sifted flour, knead a soft elastic dough.

* It is better not to add all the flour to the dough at one time. First, you need to add a part of the flour to the dough, transfer it to the table, and knead, constantly dusting the table and the dough with a small amount of flour. Thus, the dough will be well kneaded, will not absorb excess flour, and will not stick to your hands.

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

Cut the marmalade and marshmallows into cubes.

Wash dried apricots (if you need to steam in boiling water for ~ 10 minutes) and dry on a towel. Cut dried apricots into cubes or thin strips.

* It is better to steam and cut dried apricots the day before - this will save your time.

Add dried apricots, marmalade, marshmallows into the dough that has come up and knead a little so that the ingredients added to the dough are evenly distributed.

Put the dough back in a warm place, cover with a napkin.

Prepare tins for baking cakes: put an oiled circle of parchment paper on the bottom of the tins, and grease the walls with vegetable oil and sprinkle with flour or breadcrumbs.

Arrange the matched dough into prepared forms, taking no more than 1 / 2-1 / 3 of the form.

Allow the dough in the tins to rise again and grease the top of the cake with an egg (it is not necessary to grease with an egg).

It is possible (but not necessary) to insert a long wooden stick into the middle of the cake - then the dough will rise, clinging to the stick, and the cake will turn out to be smoother.

Bake the cakes for ~ 40-70 minutes at a temperature of ~ 180 ° C, depending on the size of the cake.

So that the top of the cake does not burn, after it is browned, you must cover it with a circle of paper moistened with water. The readiness of the cake is checked by sticking a thin wooden stick into it: if the stick is dry, then the cake is ready, and if there is dough on it, the cake is raw.

Carefully remove the finished cakes from the mold (be careful not to break) and place them sideways on a pillow or bed covered with a towel, cover with a towel and periodically turn them on different sides until the cakes have cooled.

After cooling, the cake can be covered with icing or whipped egg whites, it can be poured with melted chocolate, and decorated with candied fruits, berries, chocolate figurines on top.

Fold the ready-made cakes into a large pan covered with a towel, cover with a lid and put in a warm place overnight (for example, to a radiator) - the cakes should ripen.

For glaze:

Beat the cooled protein, gradually add the icing sugar and a tablespoon of freshly squeezed lemon juice.

Apply the icing to the cakes and leave to dry (you can put the cakes with icing in the oven).

Pour milk (250 ml) into a saucepan, stir and heat slightly (up to 35 ° C).
Pour 50 ml of warm milk into a separate 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 up with a cap.

Bring the remaining milk in the saucepan (200 ml) to a boil, quickly add the sifted flour (3 tablespoons), stirring the dough continuously with a wooden spoon, and boil the milk with flour.

Heat cream (200 ml) in a saucepan and add to the brewed milk-flour mixture - stir the mixture until smooth.

Pour the yeast into the milk-cream-flour mixture cooled to body temperature and mix well.

Put the resulting dough in a warm place for lifting.

Melt the butter and cool to body temperature.
Carefully separate the whites from the yolks.
Grind the yolks with sugar and vanilla sugar.
Beat the whites into a dense foam so that they do not spill out when the bowl is tilted (whisk the whites last, when you need to add them to the dough).

Into the dough that comes up, add the yolks pounded with sugar, pour in the butter, add salt and mix the dough.

Add whipped egg whites into the dough and mix gently from top to bottom.
Gradually adding the sifted flour, knead a soft elastic dough.

Advice. It is better not to add all the flour to the dough at one time. First, you need to add a part of the flour to the dough, transfer it to the table, and knead, constantly dusting the table and the dough with a small amount of flour. Thus, the dough will be well kneaded, will not absorb excess flour, and will not stick to your hands.

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

Cut the marmalade and marshmallows into cubes.
Wash dried apricots (if you need to steam in boiling water for 10 minutes) and dry on a towel. Cut dried apricots into cubes or thin strips.

Advice. It is better to steam and cut dried apricots the day before - this will save your time.

Add dried apricots, marmalade, marshmallows into the dough that has come up and knead a little so that the ingredients added to the dough are evenly distributed.

Put the dough back in a warm place, cover with a napkin.
Prepare tins for baking cakes: put an oiled circle of parchment paper on the bottom of the tins, grease the walls with vegetable oil and sprinkle with flour.

Advice. If there is no special form for cakes, you can use cans for canned vegetables or fruits for baking (only cans covered with a protective white film are not suitable - such cans are from Bonduelle). You can take cans of any size - the size of the finished cake will depend on the size of the can.
Put an oiled circle of parchment paper on the bottom of the tin, and grease the walls with vegetable oil and sprinkle with flour or breadcrumbs (if you are going to bake in tin cans, you need to put an oiled circle of parchment paper on the bottom, and put the walls of the jar with oiled parchment paper 5-10 cm above the edges of the can and sprinkle with breadcrumbs - just try on first so that the cans, along with the protruding paper, can be placed in the oven at the desired level).

Arrange the matched dough into prepared forms, taking no more than 1 / 2-1 / 3 of the form.

Leave the dough in the tins to rise again and brush the top of the cake with an egg.
It is possible (but not necessary) to insert a long wooden stick into the middle of the cake - then the dough will rise, clinging to the stick, and the cake will turn out to be smoother.
Preheat the oven to 170-180 ° C (the baking temperature is selected individually, depending on the characteristics of the oven).
Bake the cakes for 30-60 minutes (possibly longer). The baking time depends on the temperature and the size of the cakes.
The oven does not need to be opened for the first 15-20 minutes, otherwise the cakes may fall off.
As soon as the tops of the cakes are well browned (this will happen in 15-20 minutes), very carefully open the oven and cover the tops of the cakes with foil circles so that the foil completely covers the tops.
Close the oven carefully again and continue baking the cakes until tender.
Readiness is checked with a wooden stick. If the stick comes out of the cake without traces of dough, it is ready.

Useful tips for baking Easter cakes.
To prevent the top of the cake from burning, after it is browned, you need to cover it with a circle of foil.
The readiness of the cake is checked by sticking a thin wooden stick into it: if the stick is dry, then the cake is ready, and if there is dough on it, the cake is raw.
Carefully remove the finished cakes from the mold (be careful not to break) and cool on a wire rack, covering with a clean cotton towel.
After cooling down, the Easter cakes can be covered