Easter cake with raisins and lemon zest. Cake with lemon zest in the oven

15.04.2019 Dishes for children

Recipes Easter cakes a lot and each one is not like any other. Yeast, custard, curd. WITH different fillings, glaze and impregnation. Hearty cakes with big amount butter, sour cream and eggs, as well as low-calorie kefir and yogurt - choose any recipe you like and bake.

Just don't forget that the oven Easter baked goods you need to be in a good mood and mood, then the cakes will turn out to be lush and tasty.

I congratulate everyone on the upcoming holiday Happy Easter and treat me to cake with almonds and lemon zest.

To prepare Easter cake with almonds and lemon zest, you will need the following products.

Sort out the raisins, rinse and cover with liqueur, cognac or sweet syrup.

For dough warm milk combine with 1 tsp. sugar, add fresh yeast and stir until smooth. Leave it on for 5-7 minutes.

Add 100 g of sifted flour, stir with a wooden spatula, cover with a towel and heat for 20 minutes.

With lemon using fine grater remove the zest.

Whisk butter softened at room temperature with sugar, vanilla sugar and salt. Add yolks and eggs one at a time, beating well after each addition. Add lemon zest and stir.

Grind the almonds into small crumbs.

Add the remaining flour to the dough and stir with a wooden spatula.

Add the butter-egg mixture to the dough, mix thoroughly. Add the raisins and almond crumbs, pre-squeezed from the liquid. Stir again. Fill the cake tins with dough halfway, cover with a towel and place in a warm place for 40 minutes.

Prepare the icing. Whisk in the icing sugar and lemon juice.

Preheat oven to 180 degrees. Bake the cakes for 50-60 minutes until golden brown. If the top burns, cover the cakes with foil.

Check readiness with a wooden skewer. Cool the cakes on a wire rack and cover with citrus icing. I got three medium cakes and two small ones, cooked in muffin tins.

Sprinkle the cakes with colorful cakes on top coconut flakes or confectionery decoration.

Easter cake with almonds and lemon zest is ready. Happy Holidays!

Tomorrow is Easter, and I just baked Easter cakes today. This time I took a recipe from the book "Encyclopedia of Orthodox Ritual Cuisine" :)

The cake turned out to be very tasty !! And it's pretty easy to do.

First, dissolve fresh yeast in 100ml of warm milk. If there are no fresh ones, then you can use dry ones in a ratio of 1 to 3, i.e. about 17-18 years. Also add 1 tbsp. Sahara. Stir and leave to come. The mass should become airy.

Then add the rest of the warm milk, flour, a pinch of salt and mix thoroughly with your hands. The mass will be very dense.

Leave in a warm place. I put it in the oven, pre-warming it slightly. The dough will do, will become more airy and softer.

Add melted warm butter to the dough that has come up and stir. I interfered with my hands. The dough immediately transforms and becomes pliable and soft.

Beat the yolks with sugar.

And add one lemon along with the zest. Stir with a spatula.

Beat the whites and add to the dough along with the raisins, stir gently.

Fill the molds about 1 / 3-1 / 2 full and leave to rise. As soon as the dough rises to the sides of the mold, put in an oven preheated to 180 degrees and bake until tender. From about 25 minutes for small molds.

The dough turns out to be unusually airy, porous and very aromatic! (I baked this for the sake of experiment in such a mold)

For decoration I use Swiss meringue. Raw eggs never use.
For meringue, you need to take the weight of one protein and 2 amounts of sugar. Put the mixture on water bath and heat up to 60 degrees. For those who do not have a thermometer, the mixture should become noticeably hot.
Then begin to beat with a mixer until a thick, white and shiny mass is obtained.

Details

Cake with lemon zest - delicious pastries to the day of joyful, beloved Easter!

Quick cake with lemon zest on yolks

Required Ingredients:

To knead the dough:

sifted wheat flour - 500 g per dough + 3 tbsp. for the form;
granulated sugar - 150 g;
liquid cream (33% fat) - 250 ml.;
yolk - 6 pcs.;
fresh pressed yeast - 40 g;
butter - 100 g;
salt (without iodine) - a pinch;
vanilla sugar- 22 g.;
fresh lemon zest - from 1 pc .;
raisins (kept in boiling water for 20 minutes) - 50 g;
crushed almonds (peeled) - 20 g;
refined sunflower oil - 50 ml.

For decor:

protein - 2 pcs.;
sugar and vanilla powder - a mixture of 100 g of powder and 1 g of pure vanillin;
fresh lemon juice - 3-4 drops.

Cooking process:

We make a dough from cream heated in a water bath, grated fresh yeast, one hundred grams of flour and a teaspoon granulated sugar... We insist it covered in a warm place for a quarter of an hour to wander. Then we introduce into it the yolks, ground to whiteness with the remaining sugar, warm melted butter, not iodized salt, sugar with vanilla aroma and shake everything until smooth. Pour flour in small portions into the resulting mass, knead a light dough that is free from the palms of the palms.

We introduce into it well-dried raisins, crushed almonds, fresh lemon zest and mix thoroughly so that these ingredients are dispersed throughout the flour semi-finished product. We immediately knock down the flour semi-finished product into a round ball and move it to large form smeared sunflower oil, as well as crushed with three tablespoons of flour.

We leave the cake for proofing until it has tripled. As soon as it comes up to the edges of the form, put in the oven, heated to 190 degrees Celsius, and bake for about 40-50 minutes. Cool the finished pastry, remove and cover with a glaze of protein, vanilla sugar and fresh juice the aforementioned citrus.

Easter cake with lemon zest, turmeric and hazelnuts

Required Ingredients:

fresh pressed yeast (crumbled) - 40 g;
granulated sugar - 1 tsp;
fat milk (heated to 37 degrees) - 1/2 tbsp.;
sifted wheat flour - 2 tablespoons

sifted wheat flour - 3 tbsp. in the dough and 2 - 3 tbsp. for forms;
egg - 3 pcs.;
yolk - 1 pc.;
sugar - 1 tbsp.;
butter (softened) - 150 g;
sunflower oil - 70 ml. for dough and 50 ml. for forms .;
turmeric (boiled in a tablespoon of boiling water) - 1 tsp;
pure vanillin - 1 g;
fresh lemon zest - from 1 pc .;
salt (without iodine) - a pinch;
raisins without bones (kept in boiling water for 20 minutes and dried) - 1 tbsp.;
hazelnuts (fried, coarsely chopped) - 1/2 or 1 tbsp.;
cognac - 2 tablespoons or at will.

protein - 1 pc .;
icing sugar - 100 g.

Cooking process:

We mix all the products for the dough, which are indicated in the ingredients. We cover it with a damp waffle napkin, put it near the switched on burner and let it wander for half an hour. Then we combine it with a mass of yolk, three eggs and the remaining granulated sugar, beaten until fluffy. Add 2.5 cups of flour and knead the viscous dough with a mixer. Put softened butter, pure vanillin, fresh citrus zest, non-iodized salt and prepared turmeric. Shake everything again, cover the flour semi-finished product with a film and put it in heat for two or three hours, or until it increases by 3 times.

After that, we introduce cognac, dried raisins, chopped nuts into it, add the last part of the flour in small parts and knead more thick dough hands oiled with sunflower oil. We distribute it in two or three special forms, treated with the remains of butter and crushed with flour. We put the cake in the warmth to break up. We gain patience and wait until the dough rises almost to the upper rim of the forms and very carefully so that the baking does not settle, we send it to the oven heated to 170-180 degrees Celsius.

We bake Easter cakes for 50 minutes or 1.5 hours, but it all depends on the size of the selected forms. We carefully monitor the crust, if it starts to burn, cover sweet bread foil. We check its readiness with a splinter, there should be no sticky dough on it. Cool the baked goods in tins, then remove and decorate with protein glaze.

Bon Appetit!

by The Wild Mistress's Notes

On the eve of the Easter holiday, you are probably choosing a culinary recipe for Easter cake. If you are going to bake cakes for the first time, pay attention to the order of preparation and set necessary products- the quality of baking largely depends on this.

We offer you baked cake with lemon zest. Such an additive will make your cake especially fragrant and not stale for a long time.

Products:

For dough - 500 g wheat flour, 150 g sugar, 250 ml cream or milk, 6 yolks, 40 g fresh yeast, 100 g butter, vanilla sugar or vanillin, grated zest of 1 lemon, 50 g raisins, 4 almonds, grease for greasing the mold, powdered sugar with vanilla.

For the glaze: 2 egg whites, 200 g of icing sugar, vanillin or lemon.

How to make cake with lemon zest

For making Easter cake for this culinary recipe baking need to grease the form, sprinkle with flour. Sift flour on cutting board, rinse the raisins warm water, dry, scald almonds, peel, chop.

Prepare a dough from 100 g of flour, cream and yeast, mashed with 1 hour. spoon of sugar, leave to ferment.

Grind the yolks with sugar until an airy mass is obtained, transfer to a bowl, Add the rest of the flour, dough, a pinch of salt, vanilla sugar or vanillin. Knead the dough until it becomes easy to lag behind the hands and sides of the bowl. Gradually add melted but not hot butter, raisins, lemon zest, chopped almonds.

Place immediately in a mold (up to 1/3 of the volume), leave warm for fermentation. You can also use special paper forms for baking Easter cakes. When the dough fills the mold, place it in a preheated oven and bake for about 40 minutes at a temperature of 180-200 ° C. Remove, let it cool slightly, carefully remove it from the mold, cover with glaze.

Lemon cake for Easter. Easter is one of the main Christian holidays. Main dish and decoration Easter table is an holiday bread- Easter cake. There are many recipes for making Easter cakes. The proposed lemon cake It has refined taste, and is somewhat reminiscent of an English muffin, only the dough in the kulich is not so crumbly. Saffron and lemon zest are added to the cake dough, due to which the cake turns out to be bright yellow, sunny, with a delicate aroma.

To make Easter cake, you need: 1-1.3 kilograms of wheat flour top grade, 1 sachet fast acting yeast, 6 eggs, 180-250 grams of butter, 1 glass of milk, 1 lemon, 7-12 tablespoons of sugar, 1 teaspoon of salt, 1 teaspoon of saffron, 1 handful of raisins, 200 grams of powdered sugar, pastry topping or coconut flakes for Easter cake decorations.

Warm milk until room temperature and pour yeast, salt, sugar into it.

Then add about 300 grams of flour (be sure to sift all the flour),

mix, close the lid and leave the resulting dough in a warm place. When the dough rises

we will knead the dough. For this butter

pre-melt over low heat and let it cool to room temperature.

Wash the lemon, wipe it, and remove the zest from it on a grater - the colored part of the skin.

We sort out the raisins, rinse thoroughly

and pour boiling water for 5 minutes. After that we wash the raisins in cold water and dry a little on a towel or paper napkin... Carefully break the eggs into an intermediate container,

At the same time, carefully separate one protein and put it in the refrigerator for a while. We begin to knead the dough. Add 1 teaspoon of grated lemon zest, 1 teaspoon of saffron, raisins to the dough.

Then add eggs, melted butter

and start adding flour little by little.

Constantly stirring the dough, add so much flour that the dough lags behind the hands. If it is inconvenient to stir the dough in a saucepan, put the dough on a board - the main thing is that the dough is immediately well kneaded.

We close the pan with a lid and let the dough rise.

After that, knead the dough and leave it to rise again. Then we grease the mold in which we will bake the cake with oil - in this case, it is a silicone mold.

We put the form on a baking sheet and fill it about half, or a little more, with dough.

Let the dough come up a little - about 20 minutes, and put the mold in an oven preheated to 180 degrees. If during the baking process the dough starts to burn on top, cover the cake with foil. We check the readiness of the dough with a wooden long skewer or a splinter. If the dough does not stick to the tree, the cake is ready. We take out the baking sheet from the oven, and let the cake cool down a little. Only after that we extract its forms.

Let's start preparing the glaze. We begin to gradually add powdered sugar to the cooled protein.

And just use a spoon to grind the protein with icing sugar... It is undesirable to whisk with a whisk, because then the mass will be very thick and will not spread over the surface. At the end, add a tablespoon of freshly squeezed lemon juice to the glaze