Delicious Easter cakes on egg yolks. Grandma's Easter cake on yolks

23.04.2019 Fish dishes

Recipe Easter cake on yolks:

The cake dough is always kneaded in a dough way, so first we need to mix the dough. To do this, mix milk with cream and heat it up a little.

Add yeast to the warm mixture. We leave for a few minutes, during this time the yeast will get soaked and dissolve easily. Stir until the yeast dissolves.

Sift the flour into a bowl and knead the thick dough.

The density of the dough will resemble pancake dough.

We cover the bowl with the dough with foil, make several punctures on top so that it “breathes”. We leave the dough to come up. This will take from 1 to 2 hours, it all depends on the strength of the yeast and the temperature in the room.

When the dough is almost ready, we will deal with the butter part. Break 3 eggs and 7 yolks into a bowl (if this is a lot for you, you can reduce it to 5 pcs.). Add salt vanilla sugar and add regular sugar in small portions.

Then beat the eggs until you get thick foam... At this stage, it is important to beat the eggs well in order to saturate them with air as much as possible.

Butter room temperature also beat.

Pour the beaten eggs into the matched dough. Big spoon break the dough so that it combines with the egg mixture.

We begin to add flour in small portions, mix thoroughly first with a spoon, and when the dough becomes thick enough, we begin to knead with our hands. Since the flour is always different for everyone, do not add all at once, but add as needed. The consistency of the dough should be quite sticky, but not liquid, so if necessary, you can slightly increase the amount of flour. Knead the dough immediately in a bowl for about 15 minutes.

Add whipped butter and stir in. After the butter is completely mixed in, the dough must be kneaded again for 15-20 minutes. It will be a little inconvenient to work with the dough, as it turns out to be quite sticky, but do not clog it with excess flour, the more you add it, the denser the cakes will turn out. You can use a bread maker or food processor to knead the dough.

Roll the kneaded dough into a smooth ball. For this on work surface add a layer of flour, lay out the dough from the bowl and pull the edges towards the center. Turn the resulting bun and put it in a large-volume, oiled bowl so that the dough has room to grow.

Leave the cake dough in a warm place for 1 hour or more. It should grow in size.

Raisins or a mixture of dried fruits (in our case, cranberries, light raisins and some candied pineapple) rinse hot water... We transfer them to paper towels to remove excess liquid.

Knead the matched dough (the dough is sticky, so either grease your hands with vegetable oil or sprinkle the dough with a little flour). Add dried fruits and stir in.

Leave the dough for 10 minutes to "rest".

Divide the rested dough into equal parts (depending on the size of your molds), roll up until a smooth surface is obtained and put in prepared molds. We fill the molds with dough no more than half of the total volume.

We leave the cakes to rise for 30 minutes or until they increase in volume by 1.5-2 times.

One egg Shake with a fork and use a brush to gently grease the cakes that have come up.

We bake Easter cakes in the oven at 180 C for 20 to 60 minutes, depending on the size. According to the rules, Easter cakes, like most of the baked goods, are checked for readiness with a skewer. On average, a cake weighing about 500 g will take about 40 minutes to bake.

We take out the cakes and leave to cool. It is customary to cool large cakes on a pillow, laying them on a barrel. Turn them over from time to time until they are completely cool. In our case, the Easter cakes are small, the largest weighs 250 g, so they cooled down on the wire rack.

Decorate the cooled Easter cakes with icing if desired.

Everything! Easter cakes on yolks are ready. Christ is risen!

Active time:

Passive time:

Rating

Recipe rating:
5 out of 5

Light and porous, delicate and soft, airy and elastic, with a very tasty, slightly moist crumb. All these epithets refer to Easter cake cooked on yolks.

Exists great amount recipes for Easter cakes, each of them deserves attention. I suggest you try to cook this option, I really liked it! The process of making Easter cake takes a lot of time, which is spent mainly on proving the dough, which by itself does not require your labor, but makes it possible to get exactly the structure of the dough for which we love yeast baked goods... Thanks to a large number yolks and muffins, cakes are incredibly aromatic and tasty. Enjoy cooking! All the best to you!

Dear friends! I will be very grateful to you for mentioning the site "Sweet Menu" and my name in the social. networks.

Cooking dough. In warm (36-37 degrees) milk, grind the yeast, add 100g. flour, mix until smooth. Covering the dough bowl cling film or with a towel, put in a warm place for 30 minutes. Dough is ready if it lifted up with a hat and began to go down.
Beat the yolks, sugar and salt until white.
Combine the finished dough with the yolk mass, mix.
Introduce 300g in small portions. sifted flour, mix until smooth. We put it in a warm place for an hour.
Add to the well-enlarged dough lemon zest, vanilla extract and cognac, mix.
We introduce parts 400gr. sifted flour, mix.
Pour the remaining flour onto the table, transfer the dough to it, add the cooled melted butter in small portions to the center of the dough, mix well. It is necessary to knead the dough for 20-30 minutes, it should become elastic, homogeneous and not stick to your hands. The better you knead the dough, the tastier and more porous the cake will be. if you have food processor, then kneading the dough in it is much more convenient and easier.
The raisins must first be poured with hot water for 15 minutes, then drained, squeezed out excess moisture, combined with candied fruits (I have dried cranberries). Dip in 1-1.5 tablespoons of flour, add the mixture to the dough, mix well before combining.
Lightly grease a large bowl with vegetable oil, transfer the dough into it, cover with cling film or a towel, put in a warm place for 1-1.5 hours for proofing, the dough should increase in volume by 2-2.5 times.
Lay the bottom and sides of the cake tins with baking paper slightly oiled with vegetable oil. We fill the forms by 1/3 of the volume, put in a warm place for 20-30 minutes. During this time, the dough should double and fill the form by 2/3.
Gently grease the tops of the cakes with yolk, diluted milk or water. We put a baking sheet with cakes in an oven preheated to 180 degrees, bake for 30-50 minutes, depending on the size of the cake, check the readiness for a dry speck. If the cakes are not yet ready, and the top has already begun to darken, cover it with foil and bake further.
Ready Easter cakes turn it on its side, carefully take it out and put it on its side to cool, periodically turning it to the other side. This is especially true for large Easter cakes.
Preparing the icing for the cakes. This requires 2 egg whites, 1 glass of powdered sugar, 1 tablespoon of lemon juice. Beat the whites, gradually adding icing sugar, at the end we pour in lemon juice.
There is an opinion that the icing on the cakes should be applied while they are still hot, but here is the dilemma, hot cakes can be deformed. That's why I put icing on warm cakes. In order for the glaze to lay down evenly and beautifully, I turn them upside down and dip them in the glaze, let it drain, and only then turn them back.
We decorate Easter cakes as you wish. I tinted the glaze with food coloring and applied the pattern.
Tasty, lush cakes ready. Enjoy your meal!

What a holiday of Easter without a delicious Easter cake, cooked at home, with yolks and butter. A fairly good recipe for cakes has already been described earlier on our website. But today an excellent one came out for publication. Easter cake on the yolks, a recipe that includes a tablespoon of cognac. You will definitely enjoy the taste and color of today's baked goods, especially if you take homemade eggs with beautiful orange yolks. Then the color of the cake inside will be rich yellow color, and the aromatic smell of baking will conquer even the neighbors. Don't be discouraged if you don't have cognac. You can replace this ingredient with regular vodka.
It's a little too bad that the dough includes fresh yeast, not dry as they used to modern housewives... But this recipe is special. And one might even say old. Dough just instantly starts to rise and foam.
Ingredients (for 8 cakes the size of a liter mug):

Milk - 2 glasses;
Flour - 7 tbsp. (weight in one glass 125 g);
Yolks - 7 pcs.;
Butter - 250 g (1 pack);
Granulated sugar - 1.5 tbsp.;
Salt - 1 tsp;
Live yeast - 70 g;
Cognac - 1 tbsp. l .;
Vanilla sugar - 2 sachets, 11 g each;
Raisins or candied fruits - 2 tbsp

For glaze:

Proteins - 3 pcs.;
Powdered sugar - 1 tbsp.;
Lemon juice - 2 tbsp l.

Easter cake on yolks recipe with butter step by step

1. So, let's start working miracles in our kitchen. According to old customs and rituals, Easter cakes were baked on Thursday. At the same time, there should have been no quarrels in the family and no loud conversations in general. Everyone prayed that Easter would be delicious. But to be honest at the present time, when the house of children and relatives is full, it is simply difficult to close in the kitchen and cook in silence. It was these cakes that survived children's screams, whims, banging the oven, in anticipation of the long-awaited "pasches". And as you can see the result - they turned out to be incredibly lush, beautiful, and it is a pity that they cannot be tasted, very tasty.

Use a deep bowl as the cake dough will rise high. Pour milk warmed up to the temperature of your body or the temperature of the water in which you are bathing the child into the same vessel. Crumble the yeast and send it to milk. At this stage, add only a glass or two of flour. This will be the so-called dough. Cover the bowl with a waffle towel or just a cotton towel and put in a warm place.

2. After about 50 minutes, the dough rose so much. Approximately 2 times and it became like airy with sugar. But only a glass of flour was added here. If you send 2, which is allowed, then the picture will be slightly different, and the mass will slightly resemble a porous washcloth.

3. The time has come to grind the yolks with sugar. Previously, when cakes were cooked, the yolks were ground with a fork, but you can feel free to take a mixer. It's even more convenient. By the way, along with sugar, it will be very convenient if you add vanilla sugar. The mass turns out to be very beautiful, aromatic and tasty.

4. Add the yolks to the dough. At the same time, add brandy and salt. We also add softened butter... To mix the oil well with the dough, you can use a mixer.

5. Now move the mixer aside and to add the rest of the flour, you have to knead the dough with your hands. Well, or in a dough, if there is one. Put the dough in the heat again. This time it will triple.
Advice: leave half a glass or 1 third of a glass of flour for the raisins.

6. Pour raisins with boiled hot water, not boiling water. Let it stand for about 15 minutes. After 15 minutes, drain the water, and discard the raisins on a sieve or colander.

7. Now, as you can see in the photo, the dough on the yolks is ready for baking Easter cakes, but only if you will not add raisins, dried apricots or candied fruits. If you add these dried fruits to the dough, then you need to put it to fit again.

8. And now look. There are 2 options for adding raisins to the dough. Since the raisins have been soaked in water, excess liquid will definitely remain on it. Even after you discard the dried fruit in a colander. Therefore, in order not to add extra liquid along with the raisins to the dough for Easter cakes with cognac on yolks, you need to either dry the dried fruit on paper towel, or roll it in flour set aside in advance. If you chose the second method and decided to roll it in flour, then it will be very good to knead the dough after adding candied fruits and dried fruits. Approximately as in the photo. The raisins should not separate from the dough and fall out of it. If so, you're done. The dough is again sent to a warm place for 50 minutes. Although this time it will rise very quickly.

9. See how the dough rose this time. It has become airy and ideal for baking cakes.

10. Prepare the molds and lubricate them thoroughly. For lubrication, you can use the oil that you like best - sunflower, olive, softened butter. Butter softened works best. But it will naturally take a lot for so many Easter cakes. We fill only 1/3 of the form. So that you do not lose it - carefully spread the dough over the mold with your fingers. Leave the molds just on the table for the dough to come up.

11. After about 20 minutes, the result is already visible. Since the dough was well kneaded, it will now come up quickly. And in just 20 - 40 minutes, the dough will take 2/3, or even the whole form. This means that you can start baking cakes.
The oven should be preheated to 180 degrees, but you need to be careful when baking. Try not to put the cake forms close to each other. And on one baking sheet it is better to let there be forms of the same size.

12. We will bake Easter cake on yolks from 30 minutes to an hour. It depends on the size of the shape. It is better to watch and if the tops are burning, then turn down the temperature a little.
Advice: It is best to check the readiness with a wooden knitting needle and not earlier than after 30 minutes. Pierce with a knitting needle right up to the middle of the cake, and if there is raw dough or the remains of baked goods, then it is too early to remove from the oven.

13. Now it is important to know, especially for beginners, how to freeze Easter cakes so that they do not sink down again. The dough remains airy even after baking. And if you just take out the baked goods from the oven, then they will settle down a little. Therefore, it is better to immediately turn the Easter over on a side and in this position, chill halfway.

14. How to cook delicious and thick glaze without purchased powders has already been described in the dough. But today a different glaze is presented, less sweet, but with minor flaws, which will be described below.
Take a cold iron bowl and pour three proteins into it. Salt immediately with a pinch of salt, add lemon juice and beat at first on a low mixer speed, gradually increasing the speed to maximum. After about a minute, add the icing sugar drop by drop. Beat for 10 minutes, and during this time you should have run out of powder.

15. But the icing will not be as thick as in the previous Easter recipe. That's about how viscous it will be. And as you can see in the photo - the tail that stretched does not even fall down.
Advice: important point... It is necessary to prepare this particular icing at the moment when the first batch of cakes is already cooling down on the table, and the second is baking. This icing will fit well on warm cakes and dry perfectly, but provided that you beat it well and use it fresh. After standing for about 40 minutes, the glaze will settle down a little and in the future it may not dry even on a hot kulich.

16. The most convenient way is not to “scoop” the cake with a brush, but to soak it with a hat directly into a bowl of icing. At the time of lubrication, Easter should have time to cool down at least half, but should not be cold.

Immediately after smudging on the fresh frosting, sprinkle the confectionery dressing.

So the Easter cake is ready on yolks with butter according to the recipe with cognac. Remove warm and greased cakes to dry and preferably away from children, otherwise, from my own experience, several cakes were left without glaze and sprinkles!

Hello dear readers. Usually, before the Easter holiday, many housewives are looking for recipes for making cakes. Everyone wants the cake to be tasty, aromatic and soft. And I also want the whole cooking process to be simple and quick. Therefore, every year before the holiday I try different recipes... I can highlight the recipes I like the most. Today I will share several recipes for Easter cake on yolks that our family liked the most. I will also share some of the subtleties of making a soft and delicious Easter.

Baking Easter cakes, a kind of tradition, in this regard, there are many different signs. For example, if there is no Easter cake in the house - to poverty, and so on. This does not threaten us all) Because every year many families come to church to bless eggs, meat, wine, Easter cakes and other products.

Easter cake today can be purchased in a store, market or supermarket. But no one can argue that homemade baking tastier, especially if everything is cooked with love.

The first thing to note, if you decide to bake cake at home, do not skimp on food. You are taking good flour, buy butter (not margarine), quality cream and sour cream (preferably homemade), and preferably the use of village eggs.

Traditionally, Easter cakes are baked on Thursday, and from Saturday to Sunday they are consecrated in the church.

Take care of quality ingredients

Despite the duration of the preparation of cakes, everyone can bake them, I will share today a recipe for an Easter cake with cream and yolks, it is very simple and quick, I like most of all, even a person who has never "dealt" with yeast baked goods can cook it.

A prerequisite is the presence warm ingredients, so take care of this beforehand (take food out of the refrigerator).

Yeast dough does not tolerate drafts and temperature changes. And my grandmother believed that dough does not even like loud sounds, so the house should be quiet and calm (screams, scandals ...)

Ready dough should not stick to your hands; for this, vegetable oil is added to it. Also grease a bucket or bowl with vegetable oil, so the dough does not stick to the surface when it "fits."

What are the cakes baked in?

Traditionally, Easter cakes are baked in tins, but if you do not have tins, paper tins are now on sale, you can also use cans, mugs, iron cans from under baby food and even pots. You can purchase a silicone or iron cake pan.

I make sure to cover the form with parchment or you can grease it with vegetable oil.

Do I need to read a prayer before baking cakes

The question is interesting and rather controversial. My great-grandmother did not start cooking any yeast dough without prayer. And before baking Easter, even more so. I read Our Father three times.

I have been baking Easter cakes for a long time, adhering to the traditions of my grandmother, I also said prayers, but there were moments that I simply forgot, and I want to say that the Easter cakes were no worse. The main thoughts with which we prepare the dough, because a woman, like a sorceress, can "charge" food with both negative and positive.

How to make a delicious Easter cake - what you need

Now let's talk about the ingredients. To begin with, all ingredients must be of high quality and at room temperature, as I have already said, but I will repeat myself.

Eggs (yolks and whites)

Today we are cooking about Easter cakes on yolks, so it is best to buy country eggs. Such eggs with an orange yolk and the dough will turn out yellow. Pound the yolks for Easter with sugar, and beat the whites separately, so the dough is softer (if they are present in the recipe).

Cream (milk, sour cream)

Dairy products can be used store-bought or homemade. I cooked in and out store products, and from home, everything turns out delicious. Of course, if possible, buy homemade milk, cream or sour cream.

Butter

Margarine or butter is added to the dough, I prefer butter, now I will not discourage anyone from using margarine, if you are used to adding it and you like the taste of the dough, then add margarine to the baking, I will not argue. I usually melt the butter.

Yeast

Both dry yeast and pressed yeast can be used depending on the recipe. Just look at the date so that the yeast is fresh, do not take expired yeast or with an expiration date that must expire from day to day.

If by prescription raw yeast, but you did not have them, then you can replace them with dry ones. Dry ones are usually taken three times less than raw ones. Or vice versa, you can replace dry raw ones. The main thing to remember is that a lot of yeast will give an undesirable aftertaste to Easter cakes, so stick to the recipe norm.

Never just put yeast in the dough, it must break apart or ferment. Raw ones are covered with sugar and left for 10 minutes. Dry ones also begin to ferment with sugar, only you still need to add warm water or milk.

Vanillin or vanilla sugar

I use vanilla sugar, it's so convenient for me. Also use cinnamon and other spices. If you use pure vanillin, then with a large dose, the cakes will begin to taste bitter.

Dried fruits and nuts

This is not for everybody. I add raisins to the dough, as well as candied fruits, dried cranberries, dried apricots. Once I tried to do it with nuts, our family did not really like it. My daughter loves baking without nuts and dried fruits, she doesn't even like raisins, so I will cook for her especially without dried fruits.

Before stirring, dried fruits or raisins are best served with flour. That way they'd better intervene.

Flour

Use flour for cakes of the highest grade or the first, be sure to sift it several times so that it is "saturated with oxygen." Use flour at room temperature.

How to make protein icing for Easter cakes (Easter)

Ingredients:

1 medium egg white
250 grams of caster sugar
2 tbsp. lemon juice

Beat the protein with a fork, add the icing sugar and beat the mass. This can be done with a whisk, fork, mixer.

Add powdered sugar in portions, bringing it to the desired density.

Can be added to glaze food coloring, so it will turn red, green, blue, yellow, or you can do without it.

Cover the cakes with this glaze and give it time to dry.

Perhaps you know even more secrets of how to cook protein glaze for Easter cake, share below in the comments. Since this is our tried-and-true frosting recipe, you may be preparing it differently.

We recently reviewed the Easter cakes that we made personally. I recommend reading the article "." Now let's move on to recipes with yolks.

Easter cake with yolks and cream - with dry yeast

Ingredients:

300 ml. cream
5 - 6 yolks
50 ml. warm water
100 g butter
3 full teaspoons of dry yeast (15 g)
3 tbsp. sour cream spoons
250 g Sahara
0.5 tsp salt
1 bag of vanilla sugar (10 gr.)
3 - 4 tbsp. spoons vegetable oil
6 glasses of flour (I have 250 gr. Glasses, about 900 gr.)
raisins, candied fruits, etc. dried fruits (optional)

Let me remind you that all ingredients must be warm. Prepare everything in advance.

Cooking process

1) We take 50 ml. pour warm water into it 3 teaspoons of yeast, 2 tbsp. tablespoons of sugar. Mix and leave for 5 minutes.

2) We heat the cream, pour the yeast into it with water and sugar, which fit.

3) Add half a glass of sugar and 2 cups of flour there, mix everything and leave for 40 minutes in a warm place, cover with a towel.

4) After this time, the mass increases several times. Add the remaining sugar, yolks, vegetable oil, melted (but not hot) butter, salt, sour cream, vanilla sugar. We mix.

5) Add flour in portions and mix everything with a spoon. At this stage, you can add dried fruits to the dough.

6) Cover everything with a towel and put it in a warm place.

7) Knead the dough, knead on the table. We distribute by forms. We fill them by 1/3. We put in a warm place for proofing (time - 20 - 30 minutes).

8) We send it to the oven for 40 minutes, the temperature is 180 - 200 degrees.

9) We check the readiness with a splinter.

10) Easter cake with yolks and cream is very simple to prepare, this recipe with dry yeast. The dough is delicious and simple.

11) Cover the cooled Easter cakes with icing and pastry sprinkles.

Ingredients:

0.5 l. boiled, warm milk
100 g pressed yeast
10 yolks (homemade egg)
2.5 Art. Sahara
300 gr. butter
0.5 tsp salt
1 glass of raisins, (about 200 gr.)
2 packs of vanilla sugar (20 gr.)
1 glass of vegetable oil, 200 gr.
flour about 2 kg.

We prepare the ingredients so that they are all at room temperature.

Cooking process

1) Mash the yeast and cover with 1 cup of sugar in a bowl.

2) Grind the yolks with 1 glass of sugar.

3) Take a saucepan or bowl in which we will knead the dough.

4) When the yeast begins to disperse with sugar, pour it into pots and a bowl, add warm milk, eggs with sugar, melted butter, sugar residues, salt, raisins (optional).

5) Mix the dough and pour a glass of vegetable oil into it.

6) Add flour, which must first be sieved, not all at once, but in portions.

7) Leave the dough for 40 minutes in a warm place.

8) Knead the dough and knead on the table, set it for the second time for proofing, for 30-40 minutes.

9) Knead the dough, knead it again and distribute it into the molds. We fill them by 1/3.

10) Leave for 30 - 40 minutes to come in the forms.

12) We check the readiness with a splinter.

13) I cool the cakes in our molds at room temperature.

14) Cover the finished cakes with glaze, sprinkle with confectionery sprinkles.

And here is the same recipe in photos without further ado.

Wheat flour ( top grade) - 2 kg,
Baked milk - 1 liter,
Egg yolks - 10 pieces,
Granulated sugar - 350 grams,
Butter - 250 grams,
Active dry yeast - 3 sachets, 8 grams each,
Vanilla sugar - 1 sachet
Salt - 1 tsp,
Cognac (alcohol or vodka) - 1 tbsp. spoon,
Turmeric - 1 tsp
Lemon zest - 2 tbsp. spoons,
Raisins (black pitted) - 200 grams.

Cooking process:

Before starting the preparation of the dough, you will need to rinse the raisins, sort them out and then pour warm water, leave to swell for half an hour.

To prepare the dough, you need softened butter, which you need to grind until smooth with egg yolks. Then add granulated sugar to them (leave a couple of tablespoons), salt and vanilla sugar, mix everything again, you can use a mixer, but beat at the lowest speed. For more aroma of the dough, you can replace regular butter with ghee, which you can make yourself. You can cook melted butter in the oven or on the stove. In the oven: cut the butter into cubes and put it in a deep saucepan, put it in the oven for 40 minutes, melt the oil at a temperature of 160 ° degrees. On the stove, heat oil in a deep saucepan over low heat. Then we remove the formed film and filter the oil.

Yes and baked milk you can not buy, but cook yourself, and for owners of a multicooker, this process will generally seem very simple. It is enough to pour a couple of liters of milk into the multicooker bowl, close the lid and set the "Quenching" mode for 6 hours, then keep it in the "Heating" mode for 2 hours.

And you can make it easier, just boil milk, preferably rustic and pour it into a thermos. We leave the milk in a thermos for 6 hours, but better for the whole night. Only a thermos in this case should keep warm well.

We have gone a bit from the recipe, we continue to prepare the cakes. Warm the baked milk to room temperature. In a small cup, mix dry yeast with granulated sugar and fill in warm milk... Now we cover the cup with milk and yeast with a lid and leave to ferment for 15 minutes.

When the yeast rises, stir it, then combine with oil mixture... Mix everything until smooth.

Then we start adding the pre-sifted flour. We must sift the flour into the cake dough, you can even sift it 2 - 3 times, so it will be enriched with oxygen and give the dough a great splendor.

When the dough is already thick, add the washed and dried raisins.

Then turmeric, lemon zest, add brandy.

Knead the dough again, it should not be too thick, otherwise it may not rise for you, it is better to let it be a little liquid, in the process of cutting the dough you can add the right amount flour. Sprinkle the finished dough with flour, cover with a napkin and leave in a warm place for 2 hours to rise, the volume of the dough should at least double. In the process of lifting, the dough on Easter cakes will need to be crumpled a couple of times.

Transfer the risen dough to cutting board and add flour as needed. Then we lay out the dough according to special paper molds for Easter cakes, fill in the form by 1/3 part. I had not only paper forms I also used small cups. I take no risks and always grease molds, even paper ones. Then we put the forms with the dough on a baking sheet and, covering with a napkin, leave the cakes on the yolks to rise in a warm place, the dough should double.

Then we send the forms with the dough to the oven, which we preheat to 180 ° degrees. We bake cakes for 30 - 40 minutes, depending on your oven. We check the readiness of the cakes with a wooden stick.

I used to wait for the cakes to cool down and only then covered them with icing, but on Anna's advice, I covered the cakes with icing while still hot. It turned out gorgeous, the fudge froze before our eyes and turned out to be very beautiful. The main thing is to have time to decorate the cake Easter sprinkles until the frosting is frozen.