Easter is a holiday that cannot do without the most delicious, beautiful, rich pastries, without Easter cakes. Today I want to tell you how to cook a very tender and tasty cake on kefir. With the addition of fermented milk products, such as kefir, and I also added a snowball to the dough, the muffin turns out to be even more tender, tall and porous. This splendor cannot but please the eye, and always Easter cakes on kefir turn out to be simply excellent. Once again, I want to congratulate all Orthodox on the upcoming Easter and wish peace in the family, prosperity, love and mutual understanding!

Would need:

For test:

• Kefir - 0.5 tbsp. (you can make Easter cakes on one yogurt, for fun I added half the volume of the snowball)
• Snowball - 0.5 tbsp.
• Flour - 700-800 gr.
• Butter - 100 gr.
• Sour cream - 100 gr.
• Sugar - 1 tbsp.
• Eggs - 3 pcs.
• Fast-acting yeast - 1 tbsp.
• Vegetable oil - for lubricating hands and dough when kneading and laying out in forms.
• Salt - a pinch.
• Raisins - optional - I have 100 gr.
• Dried apricots - optional - I have 100 gr.
• pine nuts - 1-2 handfuls (optional)
• Vanilla sugar - 1 pack. (1 gr.)

For fondant and decoration:

• Protein - from 2 eggs.
• Sugar (or powdered sugar) - 0.5 - 1 tbsp.
• Coconut shavings - for sprinkling Easter cakes.
• Almond petals - for decorating Easter cakes.
• Confectionery sprinkles - different for decorating Easter cakes.
• Sugar pencils - for decorating inscriptions on Easter cakes.
• Forms for baking Easter cakes.

How to cook delicious and tender cakes on kefir:

First we need to prepare a dough: add yeast to warm (room temperature) kefir, 1 tbsp. sugar, and 3-4 tbsp. flour.

Mix thoroughly and leave to rise. When the dough is a little suitable, add sour cream (also at room temperature), softened butter and mix everything.
Separately, grind the yolks with the remaining sugar.
Separately, beat the whites with a pinch of salt in a strong foam.

Add the crushed yolks to the dough, knead.

Then fold in the gently beaten egg whites. We mix in one direction.

We start gradually, in small portions, add the sifted flour.
Knead the dough.
We put it in a warm place so that it grows. I put the bowl of dough in the oven at a minimum temperature (20-30 degrees). In about 1 hour, the dough increases by 2-3 times. This is clearly visible in the photo.

Then we need to add raisins, chopped dried apricots and pine nuts.

Knead the dough again.

Now we divide it into koloboks and lay it out in forms (put 2/3 of the dough into forms). This year I'm using paper cups again. It is very comfortable.
Put the molds with the dough back in a warm place. When the cakes have come up enough, increase the temperature in the oven to 180 degrees and bake the cakes until they are fully cooked. It took me 20-25 minutes. As usual, we check the readiness of Easter cakes with a wooden skewer.
While the Easter cakes were baking, we prepared protein fudge: beat the whites with sugar and a pinch of salt until elastic peaks.

We take out the finished Easter cakes from the oven and immediately, hot, coat the top with glaze. On top, if desired, we decorate Easter cakes with sprinkles, almond petals, coconut flakes and sugar inscriptions.
These are the Easter cakes on kefir I got - and you?

How soft are they? Well, simply excellent - the name says it all - INCREDIBLE!

Bon appetit and good mood on a festive Easter day wishes everyone Svetlana and my delicious kulinarochka2013. en!

I have such a tradition - every year I try a new recipe for Easter cake. So this year I found and tried such a delicious novelty, and now I boldly show you my incomparable kefir cake. You know that on my site I show only proven recipes, so feel free to take it for use. On it you will get the most delicious Easter cake !!

Baking turns out just a miracle, how good it is - unusually fragrant and tender! And what an appetizing yellow color she has, just some kind of sunny! It really resembles the sun - the same bright and unrealistically yellow. A very successful combination of lemon, raisins and candied fruits do their job. I want to not only try this Easter all the time, but just smell it, inhale its divine aroma - in a word, an incomparable Easter cake on kefir!

It will pleasantly surprise you with its rich taste and easy, simple preparation. This simple recipe is even for those who are very afraid of working with yeast dough. Because baking always turns out - light, fluffy and tasty. This recipe for many of you will be the answer to the most popular question before the holiday - how to bake a delicious cake for Easter. I will reveal the secrets of delicious pastries - how could it be without them? Take it to your culinary piggy bank!

Products we need

• Kefir - 0.25 l
• Homemade eggs - 2 pcs.
• Sour cream - 50 grams
• Butter - 100 grams
• Yeast "live wet" - 30 grams
• Vanilla sugar - sachet
• Sugar - 0.3 kg
• Salt - a pinch
• Flour - 0.5 kg
• Raisins - 50 grams
• lemon zest
• White chocolate -30 grams
• Turmeric for gorgeous color
• Decorations

Icing for Easter that does not stick, almost does not crumble and does not crumble

• Protein
• A glass of powder
• Spoon of lemon juice
• Some thick jam

cooking secrets

1. From this set of products you will get soft rich cakes that will not stale for a long time. The structure of baking will be rich and moist, not like dry cakes with milk. First of all, we will make a dough for the Easter dough to check the quality of the yeast. Yeast must have the strength to raise our pastry dough.
2. In a separate bowl, rub the yeast with a spoon, a dessert spoon of sugar and two tablespoons of flour and 2 tbsp. leave the water in a warm place. After 10 minutes, you can see that the yeast is active and has risen with a cap. It's not exactly a dough, but rather a test of the strength of the yeast.
3. In a large bowl or pan in which you will knead the dough, sift a glass of flour, pour warm sour cream, kefir and brew. Stir, cover with a film and leave for 40-60 minutes, so that the dough doubles in size. This is where our dough will be. This is my signature secret - when the yeast shows all its strength in a light dough without eggs and butter.
4. Beat the eggs, mix with turmeric, which will give our Easter baking a bright and sunny color. Eggs must be at room temperature.
5. In the approached dough (dough), add eggs with turmeric and the rest of the flour. Pour in half of the remaining sugar. Knead with a spoon soft dough, cover with cling film and put in a warm place to rise. I usually heat the yeast dough in a multicooker, the 35 degree Multicook program is exactly what is needed for this purpose. This will take 40-60 minutes of time. My dough after 35 minutes just tore off the lid of the multicooker.
6. Rub the soft butter with the remaining sugar. It would be ideal if you make powdered sugar and mix it with butter. Add salt, vanilla sugar, lemon zest.
7. Pour the butter mixture into the risen dough and knead the dough. At first, it will be terribly sticky, and you need to stir it with a spoon. Then you can gradually knead with your hands. And at the very end, knead on a table dusted with flour. If the dough is watery, you need to add flour. But very carefully, add in small portions. Hands are best lightly lubricated with vegetable oil. If there is a bread machine, then the kneaded dough can be put into it and knead well.
8. When the dough is kneaded and will spring when pressed, it's time to add raisins (candied fruits, cherries, pieces of white chocolate).
   We mix the additives into our dough. White chocolate will melt during baking and fill the dough with a creamy taste. This is another secret that you will not find anywhere else!
9. Forms for Easter cakes need to be prepared in advance. I had paper forms for Easter cakes, so I did not cook anything. They don't even need to be oiled.
10. We tear off the dough and roll a ball out of it so that it fills 1/3 of the form, that is, less than half. Since the forms are all different in volume, see for yourself how much dough you need to roll into a ball. Do not lay out any more, because the dough will rise and run over the edge.
11. We leave in the forms for raising for 30-40 minutes, preferably covering them with a towel on top. If it is cold in your room, then it is better to put them in a warm oven (heat the oven to 50 degrees and turn it off.)
12. We heat the oven to 160 degrees and put the forms in it for 20 minutes. Then increase the temperature to 180 degrees and bake for another ten minutes. My Easter cakes were in small forms and baked in 35 minutes.
13. We lay out the forms on a towel, laying on their side. We wait until they cool down and roll them back and forth on the towel.
14. During this time, prepare the glaze. It can be white icing for Easter cakes, matte or shiny - to your taste. How to make icing for Easter? It is best to make icing for Easter cake that does not stick. After all, he must be carried to be consecrated to the church, and it will be very disappointing if all the beauty sticks to something. So I'm sharing my secret recipe!

Protein glaze for Easter cakes recipe

1. Lubricate the tops of the cakes with a thin layer of jam and let it dry. It will almost not stick.
2. In a glass bowl, stir the protein with a fork. We do not beat, but we interfere (important!). Gradually add powder to it and knead to the desired density.
3. Gradually add juice. The perfect fudge for Easter cake is ready.
4. I turn the cake upside down and just dip the top into it. I turn in a circle, lift and decorate with either sprinkles or any other decorations. The glaze dries very quickly, does not crumble and definitely does not stick. When cut, thanks to the layer of jam, it almost does not crumble.

Here is my Easter cake, the most delicious recipe that always turns out.

And all thanks to the secrets, let's briefly list them.

1. Triple kneading dough - the first dough, the second dough without butter and half the sugar. And the subsequent addition of butter and powdered sugar.
2. Partial replacement of sugar with powdered sugar.
3. Pieces of white chocolate in dough for aroma and creamy taste.
4. Lubrication of the tops with a thin layer of jam so that the icing for Easter does not crumble.
5. All these secrets are personally derived empirically. You just have to use them.

Don't think it's very difficult! It was more difficult to write a recipe for cooking. If you do everything as it is written here, your airy pastries will delight you all the holidays! And there will be no disappointment from not rising dough and translated products. Believe me, I myself have gone through this, and I know these feelings. Don't be fooled by trendy recipes that suggest mixing all the ingredients almost immediately and waiting for the dough to rise. Unfortunately, in 60% of cases, the dough will not rise using this method.

But according to this technology, Easter cakes always get very lush:

I wish you bright holidays, excellent baking and wonderful mood! What cookies did you bake? Share with readers in the comments! If it's not difficult - click on the social network buttons - and your friends will also be able to appreciate my work and take advantage of the secrets. Thank you all in advance!

Now it is easier to bake at home than to find delicious, sweet and easy in the store, since all sorts of good and proven recipes are now very accessible.

The most delicious Easter cakes, in my opinion, are obtained according to the old recipe for yolks, I outlined it in great detail in step by step instructions, where the dough is prepared in a sponge way. Be sure to try to bake such a festive and truly royal cake at least once!

Another recipe for Easter or Christmas cake on kefir with raisins and dried apricots was posted for our readers by Svetlana Burova, which will be discussed in today's issue:

Easter cakes with dried apricots and raisins

kefir recipe

I decided to make my Easter cakes according to the recipe from which I baked buns. Itself is already available in our Notebook. They turn out so airy and tasty that I did not change anything in this recipe for Easter cakes.

I also found an interesting recipe for Easter cakes on the net and I'm going to try it soon too

The best Easter cake recipe from Yulia Vysotskaya from the YouTube channel video

In the meantime, about the recipe for Easter cakes on kefir:

For the cookie dough recipe you will need:

Ingredients:

• Kefir - 2 cups (400 ml),
• Egg - 2 pcs.,
• Sugar - 8 tablespoons,
• Salt - ½ tsp
• Butter - 6 tablespoons,
• Flour - 4 cups
• Fast-acting yeast (Saf-moment) - 11 gr. (1 pack)
• Vanillin - 1 pack (1 g)
• Seedless dried apricots - 200 gr.
• Seedless raisins (light) - 200 gr.

Cake fondant recipe:

• Proteins - from 4 eggs,
• Sugar (or powdered sugar) - 3 cups,
• Salt - a pinch
• Sprinkles culinary - 1 pack.

Cooking process:

Rinse dried apricots and raisins thoroughly, pour boiling water for 5 minutes. Drain water and pat dry with paper towel.

We cut dried apricots for Easter cakes into thin strips.

Mix yeast with flour in a separate bowl.

Beat the eggs with sugar (so that the sugar dissolves), add kefir, butter, vanillin and salt. Mix everything thoroughly and carefully.

We begin to add flour with yeast in small portions.

We knead the dough for Easter cakes by adding our dried fruits. Set aside in a warm place (you can put it on the battery) for about 1 hour.

It is very convenient to knead the dough on kefir for Easter cakes in a bread machine, first pouring the liquid ingredients into the mold, then pouring all the dry ingredients. Set bread mode. In the same place, in the bread machine, our dough for Easter cakes will do.

When the dough for Easter cake has come up, put it on the table, after greasing it with vegetable oil.

Prepare steel, paper or silicone molds for baking Easter cakes. Lubricate them with vegetable or butter.

The dough, which has already come up, is crushed, divided into pieces, put each into its own mold, put in a warm place to part for 25 minutes, for example, on a stove with the oven turned on.
When the Easter cakes have increased by about 2 times, put them in a preheated oven to 180 - 190 degrees.

Bake our Easter cakes for about 35-40 minutes.

The baking time of the Easter cake depends on the size of the mold, the smaller the mold, the faster the Easter cake is baked (and vice versa). So it’s better to check the readiness of the cake with a wooden stick, when the stick comes out dry, without raw lumps, then the cake is ready!

We make protein fudge - icing for Easter cake:

Chilled proteins (we take eggs from the refrigerator and carefully separate the yolks from the proteins), beat with a mixer in a lush foam for about 5 minutes.

Then we gradually begin to introduce sugar (and preferably powdered sugar, so the icing will be more uniform), beat at maximum mixer speed, adding a pinch of salt.

Readiness of protein fudge can be checked by turning the bowl upside down. If the egg white fudge doesn't move, it's ready.

We take out the finished cakes from the forms,

coat them with hot protein fudge, sprinkle on top with decorations for Easter cakes.

On hot Easter cakes, the glaze sets well and dries quickly.
Or you can put the Easter cakes already smeared with sprinkling in a preheated oven for literally 2-4 minutes so that the fudge sets.
Easter cakes from kefir dough are ready.

For the recipe and step-by-step photos of cooking Easter cakes on kefir, we thank Svetlana Burova.

Bon appetit and delicious cakes wishes the site Notebook of recipes!!!

Easter cake on kefir, unlike analogues, decorated on a different basis, turns out to be more moist, soft and airy. Below are recipe variations with different proportions of ingredients and dough creation technology, each of which has an impressive audience of loyal fans.

How to bake Easter cake on kefir?

In order for the dough for Easter cakes on kefir to succeed and become the basis for obtaining the perfect Easter baking, you must follow some basic rules:

1. All components before kneading should be the same room temperature, and kefir heated to 40 degrees.
2. The flour must be sifted.
3. The room in which the dough is kneaded and proofed is heated to 25-30 degrees.
4. Knead the yeast dough for at least 20 minutes.
5. Ready Easter cakes are smeared and decorated to taste.

Kulich on kefir without yeast

Many people are skeptical about the idea of ​​making yeast-free Easter cakes until they try the product prepared according to the following recipe. The resulting baking is practically in no way inferior to yeast counterparts, it turns out lush, soft and fragrant, and it saves a lot of time, without requiring a long proofing.

Ingredients:

• kefir - 300 ml;
• oil - 100 g;
• flour - 350 g;
• sugar - 150 g;
• baking powder - 4 teaspoons;
• vanilla sugar - 20 g;
• raisins - 100 g;
• lemon zest - 1 tbsp. the spoon.

Cooking

1. Melt the butter, throw in the zest, vanilla, sugar, pour in the kefir.
2. Add flour with baking powder, prepared raisins breaded in flour, stir for a couple of minutes.
3. Divide the dough into molds, filling them 2/3 full.
4. Bake a yeast-free cake on kefir for 30 minutes at 180 degrees.

Sweet cake on kefir

Easter cakes on kefir and yeast always turn out to be incredibly tasty, fragrant, perfectly retain freshness for a long time. It is very important to properly prepare the eggs for adding to the dough: the yolks are ground with sugar until the crystals dissolve, and the whites are beaten with salt into a strong thick foam.

Ingredients:

• kefir - 250 ml;
• butter - 100 g;
• vegetable oil - 2 tbsp. spoons;
• sour cream - 100 g;
• flour - 700 g;
• sugar - 200 g;
• eggs - 3 pcs.;
• dry yeast - 1 tbsp. the spoon;
• vanilla sugar - 40 g;
• raisins - 150 g;
• salt - a pinch.

Cooking

1. Pour yeast, a spoonful of sugar and ½ cup of flour into warm kefir, leave for 30 minutes.
2. Sour cream, butter and vegetable oil, yolks mashed with sugar, whipped proteins, vanilla and flour are introduced.
3. Leave the basis for the approach in the warmth, once crushed.
4. Raisins are mixed in, the mass is laid out in forms, filling them by 1/3, they are allowed to come up to 2/3 and placed in an oven preheated to 180 degrees.
5. Easter cake is baked on kefir until a dry splinter, covered with icing, decorated.

Easter cake recipe without eggs on kefir

Easter cake on kefir without eggs is an excellent baking option for those who, for one reason or another, do not eat this product. To compensate for the lack of color, you can add a pinch of turmeric or saffron to the dough, and replace the pear flavor with a bag of vanillin or another fragrant additive of your choice.

Ingredients:

• flour - 700 g;
• yeast - 50 g;
• kefir - 250 ml;
• butter and cream - 150 g each;
• sugar - 250 g;
• raisins - 150 g;
• flavoring "Duchess" - 1.5 tbsp. spoons;
• vanilla sugar - 1 sachet;
• vegetable oil - 6 tbsp. spoons;
• salt - ½ teaspoon.

Cooking

1. Yeast is dissolved in warm kefir, a couple of tablespoons of sugar and ½ cup of flour, left for 15-30 minutes.
2. Enter the remaining components for the dough, knead.
3. Leave the base for proofing, let rise 2 times, lay out in forms.
4. Easter cake is baked on kefir at 180 degrees until a dry match.

Easter cake on kefir and sour cream is even more delicious. The amount of raisins or sugar can be varied according to your taste, and you can also add flavoring at your discretion, replacing or supplementing vanillin with it. Products prepared according to this recipe become even tastier, more aromatic and juicier every day of storage.

Ingredients:

• flour - 1-1.3 kg;
• yeast - 60 g;
• kefir - 2 cups;
• eggs - 4 pcs.;
• oil - 200 g;
• sour cream - 100 g;
• sugar - 2.5 cups;
• raisins - 150 g;
• salt - 0.5 tsp;
• vanillin.

Cooking

1. Yeast, 2 tablespoons of sugar and ½ cup of flour are dissolved in warm kefir.
2. After 20 minutes, add the remaining components, knead.
3. Leave the dough in a warm place to rise, punch down once.
4. Lay out the base on the oiled forms, filling them 1/3.
5. When the cake on sour cream and kefir comes up again, bake it at 180 degrees.

Kulich on kefir with cottage cheese

Kulich curd on kefir will delight you with a moist juicy texture and amazing taste characteristics. The main component for preparing the dough in this case is cottage cheese, which, in combination with kefir and other components, gives an excellent result. For baking, the molds are filled at least halfway - such a base rises less than usual.

Ingredients:

• flour - 2 cups;
• cottage cheese - 250 g;
• yeast - 30 g;
• kefir - 70 ml;
• eggs - 2 pcs.;
• oil - 50 g;
• sugar - 150 g;
• raisins - 100 g;
• orange juice - 50 ml;
• vanilla, salt.

Cooking

1. Yeast is dissolved in warm kefir, a spoonful of sugar and flour, left for 20 minutes.
2. Grated cottage cheese and other ingredients are added to the dough, knead.
3. Raisins are soaked for 30 minutes in juice, then dried, breaded in flour and mixed into the dough.
4. After raising the dough twice, spread it into molds.
5. Bake on kefir until a dry match.

Easter cake on kefir and milk

The following recipe for Easter cake on kefir is performed with the addition of milk. This is a great option for Easter baking, for those who are used to the classic recipe, but are eager to experiment. Products in this design work out well, satisfying the needs and desires of consumers with versatile tastes.

Ingredients:

• flour - 1.5 kg;
• kefir, milk and sour cream - 1 glass each;
• dry yeast - 2 tbsp. spoons;
• butter - 150 g;
• yolks - 8 pcs.;
• sugar - 3 cups;
• condensed milk - 3 tbsp. spoons;
• raisins - 200 g;
• vanilla, salt.

Cooking

1. Milk is heated with kefir, yeast is dissolved in the mixture, left for 30 minutes.
2. The rest of the ingredients are mixed in, the dough is put in heat for the approach, they are kneaded once.
3. Easter cake is baked in milk and kefir in an oiled form until a dry splinter.

Kulich on kefir with zest

A delicious kefir cake prepared according to the following recipe will surprise you with a spicy citrus fragrance. Lemon or orange zest is added to the aroma dough, which determines the taste characteristics of this one. Vanilla sugar is a balancing component that softens the smell of yeast.

Ingredients:

• flour - 500 g;
• yeast - 25 g;
• kefir - 250 ml;
• egg - 3 pcs.;
• margarine - 100 g;
• sugar - ¾ cup;
• vanilla sugar - 1 teaspoon;
• zest of one lemon or orange.

Cooking

1. Yeast, a spoonful of sugar and flour are dissolved in warm kefir, left for 30 minutes.
2. Enter yolks whipped with sugar, melted margarine, vanilla sugar, zest, whites whipped to peaks.
3. Add flour and knead, let the dough rise twice.
4. Easter cakes are baked at 180 degrees.

Easter cake on kefir in a bread machine

Kulich on kefir in a bread machine is prepared as easy as shelling pears. You just need to take care of the availability of the necessary components, put them in the correct order in the bucket of the device and select the appropriate mode. The smart device will knead the dough itself, create ideal conditions for proofing and bake a ruddy product.

Ingredients:

• flour - 500 g;
• dry yeast - 2.5 teaspoons;
• kefir - 150 ml;
• eggs - 2 pcs.;
• oil - 50 g;
• sugar - 8 tbsp. spoons;
• sour cream - 3 tbsp. spoons;
• vanilla sugar - 2 sachets;
• raisins - 100 g.

Cooking

1. All the ingredients for the dough are laid out in the container of the device, finishing with sifted flour and yeast.
2. Turn on the “Dough” or “Knead” mode for 1.5 hours. Raisins are added on signal.
3. Transfer the device to "Baking" for an hour.

Kulich on kefir in a slow cooker

To bake on kefir in a slow cooker, as in other cases, you need to make the right dough. Below are the proportions for a 4.5 liter bowl. Before baking, the dough must be kept for proofing in the device on the “Heating” for 10 minutes, after which it is left under a closed lid for another 20 minutes.

Kulich on kefir can be prepared according to the classic recipe. It turns out an incomparable kefir cake, which will surely enter the top of your best Easter baking recipes. You can cook Easter cake on kefir and sour cream, in which case sour cream is administered simultaneously with kefir as indicated in the recipe. For those who follow a diet or for whom traditional pastries are contraindicated for health reasons, they can cook on kefir, the recipe of which we have already published. Such a cake is prepared on kefir without eggs. The recipe is similar.

Kulich on kefir without yeast

This recipe for Easter cake on kefir is good because the cooking process will not take you much time, and the cake will really turn out very tasty. According to this recipe, kulich is prepared on kefir without yeast. The rise of the dough is provided by soda, which is combined with kefir.

Ingredients:

1. White flour of the highest grade - 350 g
2. Chicken eggs - 2 pcs
3. Granulated sugar - 350 g
4. Salt - a pinch
5. Kefir (better sour) - 300 ml
6. Butter - 100 g
7. Soda - 1 tsp
8. Raisins - 150 g
9. Lemon - 1 pc.
10. Vanillin - 1 sachet
11. Vegetable oil for greasing the mold

Step 1

To cook Easter cake on kefir, you first need to prepare some ingredients. Pour hot water over the raisins, then rinse and dry with paper towels, then sprinkle with flour and mix.

Step 2

Grate the lemon zest on a fine grater. Set aside in a separate bowl.

Step 3

Pour kefir into a large deep container. Add salt and soda. Stir and leave for a few minutes.

Step 4

Melt the butter, but do not bring it to a boil. Pour into a separate deep container. Mix with sugar (200 g) and prepared lemon zest. Pour in the vanilla.

Step 5

Mix the oil with additives with a mixer. Stir until a homogeneous mass is obtained.

Step 6

Pour kefir into the oil mixture. Continue mixing with the mixer.

Step 7

Start adding flour to the mixture. Pour in the flour in batches.

Step 8

The dough for Easter cakes on kefir is similar in consistency to that which is usually prepared for pancakes. Pour raisins into the dough. Stir.

Step 9

Grease a silicone mold for Easter cake with vegetable oil. It is convenient to do this with a culinary brush or a cotton swab in its absence.

Step 10

Fill the form with the dough by two thirds, no more, otherwise the dough will rise and slide ugly along the edges during baking. This amount of dough is enough to form a beautiful high "hat".

Step 11

Bake Easter cake in a well-heated oven at a temperature of 180 degrees. The baking time will be 40-50 minutes. Check readiness with a wooden skewer or match. While the cake is baking, prepare the frosting. Take two eggs and separate the yolks from the whites.

Step 12

Pour the proteins into a separate container, add a pinch of salt. Whisk until foam forms.

Step 13

Add 150 g of sugar to the white foam of proteins. Mix with a mixer until a fluffy thick foam.

Step 14

This is what the finished cake will look like. You can immediately get it out of the silicone mold, cool a little. Then you can either spread the gluzure over the surface of the cake with a brush, or simply dip its top into the icing. Top with colored sprinkles. You can bake Easter cake on kefir in a bread machine. The same recipe can be used to cook kefir cake in a slow cooker.

Kulich on kefir and yeast

Easter cakes on kefir and yeast are prepared in the sponge method. Please note that Easter cake is prepared on kefir and sour cream, and its peculiarity lies in the fact that dry yeast does not need to be bred separately. According to the technology of preparation, they are immediately added to flour and sugar. Follow the proportion indicated in the recipe and you will end up with an airy, tender dough. Another recipe for Easter cake on kefir with a photo is presented below.

Ingredients:

1. Dry yeast - 1 sachet
2. White flour of the highest grade - 600 g
3. Vanillin - 1 sachet
4. Chicken eggs - 3 pcs
5. Granulated sugar - 200 g
6. Kefir - 250 ml
7. Sour cream - 2 tbsp. l.
8. Vegetable oil - 1 tbsp. l.
9. Raisins - 100 g
10. Candied fruits (optional) - 50 g
11. Butter - 100 g
12. Lemon juice - ¼ tbsp. l.
13. Chocolate for decoration - 50 g
14. Blueberries or any other purple berries - 10 g
15. Turmeric - a couple of pinches for garnish

Step 1

Mix dry ingredients in a saucepan. Add vanilla sugar, yeast. Pour half of the total sugar, as well as 600 g of flour. Add salt. If you want the cake to turn out a beautiful lemon color, add a little turmeric.

Step 2

Crack two eggs into a separate bowl. Pour in 250 ml of kefir. Add 2 tablespoons or 50 g of sour cream, as well as a tablespoon of sunflower oil. Mix the mixture well with a spoon, and then with a mixer.

Step 3

The next step is to combine the two mixtures in a kneading container and prepare the dough. You can mix the dough with a mixer, and then knead well with your hands. Leave the dough in a warm place to let it rise. To speed up the process, you can hold the dough in an oven preheated to 30 degrees.

Step 4

The dough will rise for about an hour, during which time you need to mix it once or twice, and then put it up again. The dough will increase in volume.

Step 5

The dough will come up again, knead it with a spoon, add raisins. After that, you can distribute the forms. Fill each one no more than two-thirds, and preferably one-third. Leave the dough in the molds to rise for at least another half an hour.

Step 6

For Easter cakes, prepare colored icing. Take the remaining egg, separate the yolk from the protein. Please note that when preparing the glaze, it is better to use an egg that has lain at room temperature. Then it will be easier for you to beat the protein to a state of lush foam. Add 2-3 drops of lemon juice to the protein.

Step 7

Melt the chocolate in a water bath. Mash blueberries for juice. Prepared white icing should be divided into three parts. One part needs to be tinted golden with turmeric. The second part is mixed with melted chocolate. The third part is left white - it will serve as the basis.

Step 8

Cover the tops of the cakes with a layer of white icing, then decorate with gold and chocolate to create your own designs, or as shown in the video.