I have always been afraid to cook Easter cake. Firstly, you need to knead the dough correctly, which takes a lot of time, and secondly, bake it so that the cake turns out lush and tasty. Having prepared several options for Easter cakes, I settled on this one, since it is prepared without yeast, which speeds up the process several times, and the result is always good. Yes, and to taste, it is not dry, but slightly moist, but, nevertheless, crumbly. Sharing a proven recipe! Bon appetit!

For 2 small cookies, you will need:

• Egg - 3pcs (180g);
• Flour - 300g;
• Sugar - 150-200g;
• Low fat milk - 250g;
• Butter - 70g;
• Vanillin - 2g (one sachet);
• Baking powder - 1 teaspoon;
• Raisins - 50-100g.

For glaze:

• Protein - 1pc (30g);
• Powdered sugar - 0.5 cups (100g);
• topping.

Cooking:

First of all, wash the raisins and put them on paper to dry:

We turn on the oven at 200C. Separate the yolks from the whites. We send the yolks into a deep bowl:

Add sugar to them. (If you like sweet Easter buns, then add 200g of sugar):

Then, butter, cut into small pieces:

We grind everything with a mixer:

In a separate bowl, mix flour and baking powder, add vanilla (It is advisable to sift the flour through a sieve):

Then, add everything to the grated yolks, sugar and butter:

Mix well with a mixer. It should be crumb:

Add milk and mix well with a spoon until the dough turns into a homogeneous mass:

In a separate bowl, beat the whites with a mixer until a thick foam forms:

and carefully fold them into the dough:

Mix with a spoon:

Grease the molds with butter and sprinkle with flour:

Pour out the dough and set to bake for about an hour:

Check the readiness of the cake with a dry wooden stick. Stick it in the center of the cake and pull it back out. If the stick remains dry, then the cake is ready.

While the cake is baking, make the glaze. Beat the protein with a mixer in a very thick foam:

Add the powdered sugar in small portions and continue to stir until noticeable peaks. You should get a thick cream:

Spread glaze on the top of the cakes:

Sprinkle multi-colored sprinkles on top of the glaze:

Bon appetit!

Secrets of a successful cake:

• Washed raisins, dried on a towel and rolled in flour, will be evenly distributed in the dough, do not sink to the bottom.
• Flour should be dry and sifted.
• Place the cake in a well-heated oven.
• To prevent the cake from drying out during baking, you can put a metal bowl of water in the bottom of the oven.
• Kulich does not like drafts, and therefore do not slam the oven door during baking, and do not open the windows when you take out the finished pastries.
• After taking out the form with the finished cake, put it on its side to let the bottom cool. Take out of the form already completely cooled cake.
• And most importantly, the good mood of the hostess!

Short recipe:

Delicious, healthy, easy!

Easter is a special holiday, on the eve of which traditional dishes are prepared in every house. Among them, a special place is given to Easter cake, which in many regions is called Easter, as well as a special curd product for this holiday.

Yeast is usually used for Easter baking. For this reason, those housewives who have little free time prefer to buy Easter cake in the store. In fact, there is also Easter without yeast, the preparation of which does not require much time. Various recipes for its preparation are presented in our review.

Most often, yeast-free Easter cakes are baked from sweet pastry. Let's dwell on some features of its preparation.

Let us consider in more detail several options for Easter cakes from rich yeast-free dough.

Easter cake "Marble" without yeast

Due to the use of two types of dough, this Easter cake looks very beautiful and unusual, especially when cut.

Dough Ingredients:

For glaze:

• egg (1 pc.);
• sugar (4 teaspoons).

Cooking process:

Easter cake without yeast with candied fruit

This is one of the classic options for rich Easter cakes. It will delight you with its wonderful taste and pleasant smell of vanilla and candied fruits.

Dough Ingredients:

For glaze:

• Water (2 tablespoons);
• powdered sugar (150 g).

Cooking process:

Yeast-free cake with lemon and almonds

Baking with almonds has a special flavor. And lemon juice and vanilla will make the taste of this dish simply unforgettable.

Cake Ingredients:

For glaze:

Cooking process:

On kefir or mineral water, you can cook a quick cake without yeast. It takes very little time and is very easy to prepare. Even a novice cook can handle this dish.

Easter cake without yeast with poppy seeds

Such a cake is not only easy to prepare, but also does not require expensive products. It has a porous structure and a very beautiful color on the cut.

Dough Ingredients:

For glaze:

Cooking process:

Yeast-free Easter cake "Air"

This is a baking option for those who are not afraid of culinary experiments. Mineral water combined with soda will saturate the dough with air bubbles. The result is a very soft, melt-in-your-mouth cake.

Dough Ingredients:

For glaze:

• melted butter (1 tablespoon);
• lemon juice (2 tablespoons);
• powdered sugar (150 g).

Cooking process:

Easter cake without yeast

Not every family prepares a classic Easter for the holiday. Some housewives prefer to use cottage cheese for baking Easter cake without yeast. In this case, you can add it directly to the dough or make it a filling.

The peculiarity of this festive dessert is that it combines two traditional dishes at once. The filling for Easter cake made of rich dough is a fragrant Easter with a fruit mixture.

Cake Ingredients:

• flour (2 tbsp.);
• milk (100 ml);
• sugar (300 g);
• raisins (50 g);
• eggs (3 pcs.);
• soda (0.5 tsp)
• orange peel.

For curd filling:

Cooking process:

Cottage cheese cake without yeast and flour

Such a dish will appeal to those who prefer not to eat flour dishes even on a holiday. A feature of the cake is the complete absence of flour in its composition.

Dough Ingredients:

• cottage cheese (750 g);
• butter (100 g);
• eggs (12 pcs.);
• powdered sugar (250 g);
• raisins (150 g);
• vanillin (at the tip of a knife);
• grated lemon zest.

For glaze:

• sugar (120 g);
• butter (10 g);
• white chocolate (30 g).

Cooking process:

Vegetarians can also indulge in Easter pastries. There are special Easter cakes without yeast, in the recipe of which there are no prohibited foods.

Vegetarian cake without yeast

This pastry will become a table decoration in families where food of animal origin is not eaten. The composition of the cake does not contain eggs and butter. In addition, curdled milk, on the basis of which it is prepared, can be easily replaced with mineral water.

Dough Ingredients:

For glaze:

Cooking process:

In the preparation of modern yeast-free Easter, not only classic products are used. If you wish, you can create a real masterpiece by adopting the Easter traditions of other nations.

Step-by-step recipes for a delicious, fragrant cake without yeast: cook on kefir, sour cream, milk

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

4 gr.

3 gr.

carbohydrates

185 kcal.

Option 1. Classic Easter cake recipe without yeast

Not everyone likes Easter cakes with yeast, they turn out to be heavy and, moreover, very high in calories. But on the day of Easter, you can’t do without fragrant, rich pastries. In this case, you can bake a delicious, lush cake without yeast. In the classic version, the dough is made on the basis of sour cream, margarine, eggs and several other available ingredients.

Ingredients:

• 110 g of any margarine;
• any sour cream - 520 g;
• 4 eggs;
• 330 g of powdered sugar;
• 35 g of baking soda;
• 45 ml of vinegar 9 percent;
• flour - 825 g;
• 30 ml of oil.

Step-by-step recipe for Easter cake without yeast

Three eggs are broken into a clean bowl, pour 240 g of powdered sugar, beat with a whisk until dissolved.

Margarine is placed on a flat plate, placed in a microwave oven for 2-3 minutes, removed, cooled and poured into eggs with powdered sugar.

Sour cream is introduced, everything is kneaded well.

Soda is quenched with vinegar and added to the mixture, stirred again.

The flour is passed through a sieve and poured into the mass in several steps, constantly stirring with a spoon. Knead until soft, thick.

In greased and floured molds lay out the dough to half the volume.

Bake in a hot oven for about half an hour at a low temperature.

Glaze is prepared: the protein is separated from one remaining egg, mixed with the remnants of powdered sugar, beat until fluffy foam with a mixer.

Baked Easter cakes are cooled and smeared with icing, optionally sprinkled with poppy seeds or some multi-colored sprinkles.

It is better to sift the flour a couple of times, so it will be enriched with oxygen, and the products will turn out even more airy, softer.

Option 2. A quick recipe for Easter cake without yeast

Easter cakes are whipped up not only without yeast, but also without eggs. Easter baking without these ingredients is no less soft and fluffy. And the raisins and lemon zest included in the composition make the cakes tasty and fragrant.

Ingredients:

• 365 ml of kefir;
• 25 g ripper for dough;
• 155 g of drain oil;
• 210 g sugar;
• 375 g wheat flour;
• 60 g chopped lemon zest;
• 3 handfuls of raisins;
• 260 g of any candied fruits.

For glaze:

• 55 g sugar;
• egg whites - 1 pc.;
• 7 g citric acid.

How to cook cake without yeast

Melt the butter in a frying pan, pour sugar into it, stir well until all the sugar crystals dissolve.

Add lemon zest to the oil mixture, stir.

Kefir is poured into a metal container, slightly heated over low heat. Pour the dough ripper into it, stir until it dissolves.

Slowly pour kefir into a mixture of butter and sugar, knead with a spoon.

Add the sifted flour in small portions, constantly stirring with a whisk.

The raisins are washed, laid out on a floured table and rolled in flour, introduced into the dough. Mix well.

Pour the dough into oiled and floured forms, bake in a hot oven until golden.

Baked Easter cakes are cooled on a metal grate and coated on top with icing based on egg white, sugar and citric acid, decorated with candied fruit.

Instead of kefir, you can also use non-sweet fermented baked milk or even sour milk.

Option 3. Easter cake without yeast in a slow cooker

A very tasty, juicy, lush cake turns out without yeast in a slow cooker. The dough for it is kneaded with cottage cheese and milk. Starch makes the product porous, somewhat reminiscent of a cake. Bakes quickly and easily.

Ingredients:

• 375 g curd;
• 3 eggs;
• 260 g sugar;
• 265 g flour;
• butter - 135 g;
• 25 g of baking soda;
• 7 g salt;
• potato starch - 55 g;
• liquid honey - 40 g;
• 85 ml vegetable oil.

Step by step recipe

Melt butter, cool.

Add honey to the oil, mix and let it brew a little.

In a clean bowl, beat eggs with sugar with a whisk for 2 minutes.

Cottage cheese is spread in the mass, rubbed with a whisk for 4 minutes, set aside.

Pour flour into another dry container, combine with starch, soda, salt.

The creamy mixture is poured into the curd, stir well and pour the bulk ingredients, everything is thoroughly kneaded to a semi-thick consistency.

Oil is poured into the bowl of the multicooker, smeared with a special brush, the dough is laid out, the surface is well leveled with a spatula.

Placed in the apparatus, regulate the "baking" mode, 60 minutes.

Remove the finished cake from the container, allow to cool.

The surface is coated with protein glaze based on proteins, powdered sugar and lemon juice, sprinkled with multi-colored sprinkles.

After cooling, the finished cake can be cut lengthwise into two layers, soaked with sour cream mixed with berry topping, glued, coated with protein glaze on top and sprinkled with sprinkles. It will turn out a very original birthday cake.

Option 4. Kulich without yeast with almonds

Another excellent version of the cake without yeast. It differs from other recipes in its unique taste, interesting structure due to the almonds and raisins included in the composition.

Ingredients:

• 3 handfuls of almonds;
• 4 handfuls of raisins;
• 85 ml brandy;
• 50 g lemon zest;
• butter - 265 g;
• sugar - 245 g;
• 4 eggs;
• flour - 585 g;
• ripper for dough - 20 g;
• 135 ml of milk;
• raffin oil - 75 ml.

How to cook

A few hours before cooking Easter cake, the raisins are washed under running water, poured with cognac and left to swell under a clean cloth.

They take out the raisins from the cognac on a paper towel, stand for a quarter of an hour.

They take special small molds for cupcakes, cover with parchment, grease with oil.

Pour sugar into melted butter and beat with a mixer at low speed for several minutes.

Eggs are added to the creamy mass, beat a little more.

Pour lemon zest, dough ripper, salt, mix well.

Pour in milk, stir again.

The flour is passed through a sieve and slowly introduced into the mixture, knead until smooth.

Add swollen and dried raisins, knead again.

Almonds chopped in a blender are introduced, everything is kneaded.

The dough is laid out in molds, baked in a hot oven for 1 hour.

Cooled Easter cakes are poured with any glaze, sprinkled with sprinkles.

For flavor, when beating butter with sugar, you can add vanilla extract. Replace almonds with walnuts if desired.

Option 5. Easter cake without yeast on wheat sourdough

Such Easter cakes are unusually airy and light. They do not get stale for a long time, they are stored for up to five days. At the same time, they do not lose their taste. They take a little longer to prepare than others, but the result is worth all the expectations.

Ingredients:

• 220 ml wheat sourdough;
• 785 g high quality flour;
• butter - 335 g;
• 240 ml of milk;
• 130 g of sugar;
• 4 eggs;
• 65 ml vanilla extract;
• 250 g raisins;
• 35 g orange peel;
• 20 g of cardamom, nutmeg;
• salt - 6 g;
• 90 ml of refined oil.

Step by step recipe

Leaven, milk are poured into the cup, a little sugar is added, stirred, covered with a cloth and put aside for a while.

Flour, passed through a sieve twice, is introduced into the mixture, kneaded with a spoon until a thick consistency, again put in heat for half an hour.

Slightly melted butter is whipped with a mixer, adding the remaining sugar and vanilla extract.

The mixer is not turned off, one egg is added, orange zest, cardamom, nutmeg, a little salt are added and kneaded with a mixer until a homogeneous, thick mass.

Add the sourdough starter and knead the dough until elastic.

Place on a floured board and knead with hands until tender.

The dough is allowed to lie down in a container greased with sunflower oil for several hours under a clean cloth.

Washed raisins are poured with hot water, after a quarter of an hour they are allowed to dry a little on a napkin.

Raisins are added to the dough, knead well.

Step 10:
Pour into oiled silicone molds.

Cover the molds with the dough with a cloth moistened with cold water and let stand for another 3 hours.

Half a glass of water is poured into a deep sheet, forms with Easter cakes are placed on it and baked for 10 minutes.

The water is drained from the sheet, set to bake for 1 hour.

Remove from the oven, remove from the molds, cool, coat with any glaze and sprinkle with sprinkles.

You can buy wheat sourdough in the store, but it is still better to cook it at home with the following ingredients: 190 g wheat flour, 200 ml water and 1 handful of raisins. They just need to be combined, stirred and left overnight. In the morning, the mass is simply rubbed through a sieve.

Good afternoon dear friends!

It wasn't long before I started writing a new article again. Of course, for the upcoming Easter holiday. Today we will look at another interesting selection, but without the addition of yeast. How can you not believe such a magnificent muffin without such an important ingredient? Yes, that's right, and it doesn't get any worse than that.

Cooking such a delicacy will bring a lot of positive moments and pleasure. The main thing is to be patient, and everything will certainly work out. Be sure to select one of the options below. And share your result with us.

I would like to advise you to prepare such a ruddy yummy in advance. So that on Easter day there are no additional questions. Try it now, whether it suits your family's taste preferences, because it is so important to please your loved ones.

Easter cake without dough on kefir

A great option for housewives who love fast, but tasty. We all know that raising yeast takes a decent amount of time. Sometimes you want and just need to do everything quickly. Then baking without the addition of yeast comes to the rescue. By the way, it is no different from the usual.

We will need:

• flour - 300 gr.
• kefir - 300 ml.
• butter - 100 gr.
• sugar - 180 gr.
• soda - 1 tsp
• raisins - 150 gr.
• candied fruits - 50 gr.
• lemon and orange zest

• powdered sugar - 100 gr.
• lemon juice - 5 tsp

Cooking:

• First, let's prepare our raisins. Fill it with hot water and leave it to brew for a while.

• Pour into the prepared bowl and add soda, mix a little. Leave for 15 minutes until the surface becomes foamy.

• Add the sifted flour and mix everything.

• Melt the butter and add to our flour mixture. Lightly chill it.

• Pour sugar here and add zest. Mix everything thoroughly.

• We put dried raisins and candied fruits, mix everything with a spatula.

• Prepare the baking dish by lining it with parchment paper. Pour in the dough, leaving some room to rise.

• We set to bake, preheating the oven to a temperature of 160 degrees for 80-90 minutes. Readiness should be checked with a wooden stick or a toothpick, slightly piercing the pastries.

• To prepare the glaze, sift the icing sugar and gradually add the lemon juice, stirring constantly. After we coat the finished cake and sprinkle with sprinkles.

Here we have such an uncomplicated, but very tasty cake. The most important thing is that it took us a minimum of time to prepare it. Bon appetit!

Yeast-free cottage cheese baking

It is important sometimes to do something quickly and at the same time very tasty. I have already said that such pastries should be yeast-free. But what to add to the composition to make it amazing. Then cottage cheese comes to the rescue. Products prepared with this dairy product are very crumbly and tender.

We will need:

• table egg - 4-5 pieces
• cottage cheese - 580 gr.
• butter - 180 gr.
• granulated sugar - 1-1.5 cups
• premium flour - 2 cups
• vanilla sugar - 1 sachet
• baking powder - 1.5 sachets

Cooking:

• In the prepared deep bowl, break the chicken eggs, pre-treated and well washed. Beat and gradually add sugar according to the norm. Do not forget about vanilla sugar, put it together with the usual one.

• Put the softened butter into the finished egg mass and mix again.

• Now add cottage cheese in parts, stirring constantly. When it is all in our bowl, we start beating.

• We introduce baking powder and sifted flour into the finished curd mixture, constantly stirring so that there are no lumps. The mass turns out to be quite thick, but the amount of flour may vary, keep this in mind.

• Lubricate the prepared molds with vegetable oil and lay out our finished dough, not to the top. Leave room to climb.

• We bake at a temperature of 180 degrees, preheating the oven. Baking time may be different for everyone, in our case it is 40 minutes.

Do not open the oven door during baking, otherwise your dough will settle, and the Easter cakes will not be as airy as you would like.

Coat the muffin with icing and decorate with sprinkles. Such a cake turns out to be very tasty, with a pronounced curd taste, and most importantly, without the addition of yeast.

Delicious and healthy sourdough bread

Sourdough is one of the healthiest ingredients in any baked goods. It is very difficult to grow such an additive. But it is necessary to do this, everyone knows that nothing can be better than their own product. Sweet muffin is obtained from it much more magnificent.

We will need:

• wheat sourdough - 250 gr. (ripe but not sour)
• premium flour - 750 gr.
• milk - 300 ml.
• chicken egg - 6 pieces
• butter - 150 gr.
• granulated sugar - 250 gr.
• strong alcohol - 100 gr. (you can cognac)
• raisins - 100 gr.
• dried cherries b / c - 100 gr.
• chopped almonds - 100 gr.
• zest - from 1 orange
• Indian saffron - 1 tsp
• salt - 1 tsp

For glaze:

• sugar - 100 gr.
• water - 100 gr.
• egg whites - 2 pcs.

Cooking:

• Pour the norm of milk and ripe wheat sourdough into the bowl, mix well.

• To this add the sifted flour half the norm. The dough turned out to be quite tight, leave it in a warm place for further ripening. This will be our dough.

• While the dough is being prepared, let's prepare the butter mass for the Easter cake. To do this, beat the butter and add one yolk to it in turn, separating them from the protein in advance, in the amount of 6 pieces. Add sugar to this and continue beating. We rub the orange zest in advance and add it at the very end, mixing everything again. The mass should be quite thick.

• Pour a teaspoon of saffron in advance with hot boiled cognac.
• At this time, our dough has already risen and we begin further kneading. Add salt, oily mass, cognac with saffron to it. Add the rest of the flour and continue beating. At the very end of the batch, we introduce nuts, raisins and cherries.

• Already in the kneaded dough, add whipped proteins, from those remaining 6 yolks. And mix gently. This will give our pastries airiness and a delicate taste.

• Now we leave the dough so that it increases in size by 1.5-2 times. The time may vary, in our case it is 10 hours, the dough stood in a warm place.

• We lay out the finished mass in forms, filling them 1/2, it is necessary to leave room for lifting. We put it not for a long time for the last proofing. As soon as it rises, put it in the oven to preheat to 180 degrees for 40-45 minutes.

• Now it's time to do the glaze, take the white of 2 eggs and beat it until a thick white foam. In advance, it is necessary to cook a thick sugar syrup, cool and pour in a thin stream into the protein foam without stopping whipping. The icing is ready, you can proceed to smearing the Easter cakes.

Here we have such a delicious and nutritious pastry. This muffin has a good delicate taste, thanks to the added alcohol. And of course, the splendor achieved by adding sourdough, and whipped proteins.

Cottage cheese muffin with orange zest

This is another type of holiday baking that we will cook with the addition of zest, walnuts and much more useful and tasty. So, please be patient, we will start soon. I warn you, it should turn out incredibly tasty and unusual.

We will need:

• egg - 1 pc.
• wheat flour - 300 gr.
• baking powder - 10 gr.
• salt - 1/2 tsp
• cottage cheese - 125 gr.
• walnut (chopped) - 50 gr.
• sugar - 125 gr.
• butter - 125 gr.
• candied fruits - 70 gr.
• dried cranberries (or raisins) - 50 gr.
• orange - 1 pc.
• vanilla - 1 tsp

Cooking:

• Butter must be taken out of the refrigerator in advance so that it is slightly softened at room temperature. Add the sugar rate to it and beat with a blender or mixer until the crystals disappear completely. Break the egg here and continue beating.

• We put cottage cheese, vanilla, orange zest into the same mass, and squeeze the orange juice from one half of it, beat everything.

• Separately, sift the flour, add the baking powder, also sifting. We put it all to our main mass, mix well.

• We also put candied fruits, nuts and cranberries here, stirring slightly. Now it's time to prepare a baking dish, you can use both silicone and paper. If the sides of the form are a bit low, use parchment paper.

• Pour the dough into the mold and leave some room to rise. We bake at a temperature of 180 degrees for 25 minutes, the time may vary depending on your form.

Do not pour the finished cakes with icing, but lightly sprinkle with powdered sugar. It's already ready to be served. By the way, if there were no cranberries in the house, feel free to replace it with raisins. This will not affect the taste of the dessert in any way.

Video on how to bake puffy bread with cocoa

Would you like to diversify your Easter table and surprise all your loved ones? Then everyone here, there is a very entertaining idea. Cook not just Easter cake, but add a very important ingredient to its composition that will change not only its taste, but also its color. Have you guessed what I mean? If not, then I will say just one word “cocoa” and run to watch an interesting video, where you will find out everything.

Isn't it original, and most importantly, very appetizing. For chocolate lovers the best. By the way, the top of such a cake can be decorated with anything, even ordinary coconut flakes. It will look perfect, white on black, try and fantasize.

We make a glaze that does not crumble on gelatin

Has this happened to you, baked Easter cakes, prepared icing, smeared all your pastries, and now the trouble is, all beauty has collapsed. It also happens, as if it did not sound sad, very often. So let's try to prepare such a durable decoration for our sweet muffin, so that for sure everything is in place. Products are all ordinary, nothing new. But here the technology should be observed strictly according to the instructions.

We will need:

• gelatin - 0.5 tsp
• water - 4 tablespoons
• sugar - 100 gr.

Cooking:

• Pour the prepared gelatin with two tablespoons of hot water and stir well.
• To 100 grams of sugar, add 2 tablespoons of hot water and put on a slow fire, stirring constantly. Until our sugar crystals dissolve completely, as soon as everything dissolves, we add fire and bring our mass to a boil. Let it boil for half a minute and remove from heat.

• Add gelatin to the syrup and stir until it is completely dissolved.

• Beat the whole mass for 7 minutes. During whipping, you can observe how the mass acquires a white tint and becomes much more magnificent.

• We coat the cakes with the finished icing and immediately sprinkle with decorations, such a snow-white mass hardens very quickly.

Here is such an interesting way to cook holiday fudge we learned. Now try it yourself, it turns out to be very airy, and most importantly sweet.

And do not forget that on such a sacred holiday, the table should be rich in various pastries. Like, pies, and of course. That is the symbol of this day. Therefore, create and fantasize, and everything will definitely work out, and loved ones will only be delighted.

Easter dough recipes also differ in whether yeast is used or not. After all, many people avoid yeast dough, adhere to a vegetarian lifestyle, so the issue of making Easter cakes based on yeast-free dough is relevant.

In addition, with a lot of work, there is sorely not enough time for cooking, but you want to please your loved ones with homemade cakes, then recipes for quick cakes come in handy.

For those who adhere to traditional recipes, and are also interested in, and, they can be viewed here, under the heading "Homemade Baking".

Easter recipes: The fastest cake without yeast

We need:

For test:

• 1 egg + 1 yolk, large eggs
• 150 gr. Sahara
• 1 tsp vanilla sugar
• 50 ml milk
• 50 gr. butter
• 180 gr. cottage cheese
• 2 tbsp. wheat flour of the highest grade (160 gr.)
• 2 tsp baking powder dough
• 50 gr. raisins

For protein cream:

• 1 egg white
• a pinch of salt
• 60 gr. Sahara
• 20 ml water
• 0.5 tsp lemon juice

Cooking:

1. Separate the yolk from the protein in the eggs. Beat one whole egg and yolk with sugar and vanilla.

2. Melt the butter in the microwave.

3. Pour milk into the egg mixture, put butter, cottage cheese and beat carefully until the mass is homogeneous.

4. Sift flour with baking powder and slowly combine with the resulting mass. To them, add raisins and mix with a spoon (spatula), and then knead with your hands.

5. We prepare the forms by lubricating them with oil, you can slightly grind with flour or semolina. Lay out the dough.

6. We heat the oven to 180 degrees and put the cake to bake for 1 hour. We look at our oven, check the readiness with a wooden skewer. Let cool and grease with protein cream, decorate.

Protein cream

Cooking:

1. We take a saucepan, put sugar and fill it with water, stir and put on fire, cook the syrup.

Cook the syrup while stirring until cooked, readiness can be determined by whether it is possible to form a ball in water (drop the syrup in a saucer with water).

2. Beat the egg white with a pinch of salt until stiff peaks.

3. With constant stirring, add syrup with lemon juice to the protein, beat until persistent peaks.

Easter cake without yeast and eggs with original glaze

We need: for two Easter cakes with a diameter of 110 mm and 90 mm.

For test:

• 100 gr. softened butter
• 200 gr. Sahara
• 125 gr. kefir
• 125 gr. sour cream
• 250 gr. dried fruits (1 cup) and candied fruits, optional
• 500 gr. flour (2 tablespoons)
• 1 tsp soda
• 0.5 tsp citric acid

For buttercream frosting:

• 50 gr. butter
• 80 gr. cream cheese (Philadelphia, Amber, cream cheese)
• 1/2 st. powdered sugar, a little more, look at the consistency
• 1 tsp vanilla sugar

Cooking:

1. Grind butter with sugar with a wooden spatula (spoon) until white.

2. Mix sour cream with kefir and gradually add oil to the mixture, mix. Mix in dry fruits.

3. Sift flour, combine with soda and citric acid. Add it to the butter mixture and stir. The dough should be thick and not drip off a spoon.

4. We take forms, we will use paper ones, grease with oil and fill with dough for 2/3 of the form.

5. In an oven preheated to 200 degrees, set the Easter cakes to bake for 25 minutes, then reduce the temperature to 180 degrees and bake for another 25 minutes. Cover the cooled Easter with creamy glaze.

Creamy glaze

Cooking:

1. Butter, softened, knead well with vanilla sugar and powdered sugar, to a pasty state.

2. We combine this mass with soft cheese and knead again so that a cream is obtained. Glaze is ready.

Vegetarian cake on kefir without eggs

We need:

For test:

• 25 gr. poppy
• 750 gr. flour (a mixture of premium and whole grain)
• 1 tbsp baking powder dough
• 1 tsp soda
• 600 gr. kefir
• 150 gr. raisins, washed and dried with paper towels
• 150 gr. sugar, preferably brown
• vegetable oil for greasing molds

For glaze:

• 150 gr. powdered sugar
• 40 gr. cornstarch
• 40 gr. kefir
• 1 tsp lemon juice, freshly squeezed
• coconut flakes for decoration (multi-colored)

Cooking:

1. Combine kefir with soda, mix and leave.

2. Washed and dried raisins, sprinkle lightly with flour, for better distribution over the dough.

3. Sift flour with baking powder, add sugar, raisins and poppy seeds, mix everything. Pour kefir with soda to this mixture and knead the dough.

4. Paper forms, grease with vegetable oil and fill with dough for 2/3 of the form.

5. We move Easter cakes to a baking sheet, preheat the oven to 180 degrees, bake for 45 - 60 minutes, look at the oven. Carefully remove the finished cake from the mold and let it cool. Cover with glaze, sprinkle with multi-colored coconut flakes.

Glaze

Cooking:

1. Mix powdered sugar, corn starch, kefir, lemon juice in a mixer bowl and beat for 3-5 minutes.

Easter Recipes: Lazy Easter Cake for the Busy

This recipe using dry yeast is off topic, but I decided to include it in this article, as it cooks very quickly compared to other yeast recipes.

We need:

• 300 ml warm milk (38 degrees)
• 8 gr. dry yeast
• 6 egg yolks at room temperature
• 180 gr. Sahara
• 1/2 tsp salt
• 180 gr. butter, softened
• 2 tsp vanilla extract or vanillin
• 1 tbsp orange peel
• 550-600 gr. flour
• 100 - 120 ml orange juice
• 150 gr. dried fruits (dried apricots 40 gr., raisins 80 gr., 30 gr. cranberries)
• vegetable oil

Cooking:

1. We wash the dried fruits, cut the dried apricots into small cubes, and pour them with orange juice. Set aside for impregnation for 45 minutes.

2. In warm milk with 2 tsp. sugar, dilute the yeast and leave for 10 minutes to wake up. When a fluffy hat appears, they are ready.

3. In the eggs, separate the yolks from the proteins and beat the yolks with sugar until white foam. Add softened butter to them and interrupt into a homogeneous mass. After, put the orange zest, vanillin and ready-made yeast, mix with a mixer.

4. In the resulting mass, gradually add the sifted flour, in portions, after each addition, mix with a mixer. When the dough becomes thick, knead with a spatula, the dough will be a viscous consistency.

Cover the dough with foil and put in a warm place (microwave turned off + a glass of hot water), come up for 45 minutes - 1 hour.

5. Dried fruits, filter through a sieve and pat dry with a paper towel. Sprinkle with a little flour to evenly distribute in the dough. Then use your hands to fold into the dough. Leave the dough again for 30 minutes in a warm place.

6. Prepared forms, grease with vegetable oil, odorless.

7. Punch down the dough lightly. We dip our hands in vegetable oil, tear off a piece of dough from the total amount, and put it in a mold, the dough should occupy 1/2 of the mold. We put the forms with the dough in a warm place for 1 hour.

8. We heat the oven to 170 degrees and set the cakes to bake for 15 minutes, then reduce the temperature to 160 degrees and bake for another 20-30 minutes. Remove from the oven and form, put on a soft towel sideways, turning periodically until completely cooled.

We cover the cooled cake by dipping the cake into it with a cap, sprinkle with sprinkles.

I would like to remind you once again that Easter cakes should be prepared with a good mood, a bright soul and in complete silence, without drafts.

Happy and happy holidays to you!