The last days of Great Lent are coming - Holy Week, and it is on this Thursday, according to the canon, that Easter cakes are supposed to be baked.

Vesti learned how to prepare the main dish of the upcoming holiday.

Easter cottage cheese recipe

You will need:

• 500 grams of cottage cheese (better homemade, without grains);
• 1/2 cup sugar 1 bag of vanilla sugar
• 1/2 cup sour cream (20-25%);
• 100 grams of butter;
• 1/2 cup raisins
• 1/2 cup nuts (walnuts or others)
• 1 / 2-3 / 4 cups candied fruits.

How to cook:

Prepare foods for Easter:

• wait until the butter softens from room temperature;
• chop the nuts not very finely;
• if the candied fruits are large, then cut them into pieces.

Sort the raisins and pour boiling water over for 10 minutes. Drain the water, squeeze out the raisins and leave to dry.

Rub the cottage cheese with a spoon through a fine sieve so that it becomes airy and homogeneous. Store cottage cheese should be rubbed a couple of times. If there is no sieve, then you can scroll the cottage cheese in a meat grinder or grind it with a blender.

Stir the sour cream with vanilla and regular sugar and stir to dissolve. Add the resulting sweet mixture to the curd. Add softened butter there. Stir well, you can use a mixer.

Pour nuts, raisins and candied fruits into the curd mass (if you wish, you can also add orange or lemon zest) and mix.

Put the form for Easter cottage cheese on a plate and put it inside with gauze. Fill with curd mass.

Fold the edges of the gauze on top and press down with a load, for example, a three-liter jar of water, closed with a lid.

Leave in a cool place for 10-12 hours, periodically draining the whey from the plate.

Remove the load and refrigerate Easter for a few hours or overnight.

Remove the finished Easter cottage cheese from the mold by removing one side of the pastry box (or turning it over onto a plate, if the mold is one-piece). Decorate.

Easter recipe in the oven

You will need:

• 500 g wheat flour;
• 300 ml of milk;
• 125 g butter;
• 6 eggs;
• 150 g sugar;
• 40 ml of vodka;
• 20 g fresh (or 10 g dry yeast);
• 0.3 tsp of ground cloves;
• 0.3 tsp grated nutmeg;
• 1 teaspoon of ground cardamom;
• 1 teaspoon of cinnamon;
• 100 g of candied orange peel.

How to cook:

Pour milk into a saucepan and heat it - the milk should be warm, but never hot. Add yeast to the milk and dilute it. Then you need to pour half the flour into a saucepan and knead everything well. Cover and place in a warm place for 60 minutes.

Pour the vodka over the saffron. Separate six yolks from the protein, beat all the yolks with sugar in a bowl very well. Add saffron with vodka and nutmeg, cardamom, cloves, cinnamon to the yolks. The mixture with spices must be carefully mixed with the dough and add the remaining flour there. It takes at least 10 minutes to knead the dough.

Soften the butter and add it to the dough. Knead the dough with your hands for about 10 minutes. Add chopped candied fruits and knead the dough for the same amount of time. Cover the bowl with the dough and leave to rise for 2.5 hours.

Grease a baking dish with butter and lightly dust the bottom with flour. Divide the dough into molds, filling them 1/3 full. Leave on for 20 minutes to slightly rise.

Preheat the oven to 180-200 degrees. You need to bake homemade cakes for 40-60 minutes, checking the readiness with a toothpick.

Easter classic: recipe

You will need:

• 500-600 g flour;
• 1.5 cups of milk;
• 6 eggs 150-200 g butter;
• 2 glasses of sugar;
• 40-50 g of compressed yeast;
• 50 g raisins;
• 50 g of candied fruit;
• 50 g dry almonds;
• salt, vanillin, or vanilla sugar, to taste;
• some flour for dusting.

How to cook:

To prepare a dough, you need to dissolve yeast and one tablespoon of sugar in milk. Stir constantly, add 150-200 g of sifted flour. Stir (so that there are no lumps) and put in a warm place.

Separate the egg yolks from the whites and refrigerate the latter. Grind 5 yolks with the remaining sugar. Melt the butter and let it cool to body temperature.

When the dough doubles, add the yolks, ground with sugar, as well as salt and vanillin to it - and mix it all thoroughly.

Beat the cooled egg whites and add to the dough. Then add flour while stirring. Knead the dough until air bubbles appear in it and it begins to freely lag behind the walls of the dish. The consistency of the dough should be thinner than the dough for pies, but thicker than for pancakes.

Cover the dough and keep in a warm place until it has multiplied.

Rinse the raisins, dry and roll in flour. Cut candied fruits into cubes, peel and finely chop the almonds. Add all this to the dough, then knead thoroughly for 5 minutes. Then put the dough back in a warm place.

Put an oiled circle of parchment paper on the bottom of the mold, grease the walls with vegetable oil and sprinkle with flour. Divide the matched dough into molds (about 1/3 of the height), let the dough rise to the edges of the mold and brush the top of the cake with the remaining yolk.

Bake at 180 degrees until tender, for 40-60 minutes, gently turning the molds from time to time. After the surfaces of the cake are reddened, they should be covered with paper circles, having previously moistened them in water.

Carefully remove the finished cakes from the molds and allow to cool.

Decorate Easter and put in a warm place to rise overnight.

Easter recipe from Alla Kovalchuk

The video shows a simple cake recipe that can be prepared in less than an hour.

And here is the recipe for cottage cheese Easter from Anna Kovalchuk:

Easter cake that always comes out

You will need:

Milk - 500 ml;

Fresh yeast - 50 g;

Wheat flour - 1.3 kg;

Chicken egg - 6 pcs.;

Butter - 200 g;

Sugar (300 g - to taste) - 250 g;

Raisins - 300 g;

Vanilla sugar - 1 tsp

How to cook:

Sort the raisins, free them from the remnants of the branches and pour hot water for 15 minutes. Pour boiling water over the almonds for 3-4 minutes. Then drain the boiling water, and pour over the almonds with cold water and peel them. After that, you need to dry the almonds in the microwave for about three minutes, stirring every minute, or in a skillet, but not browning. And then cut the almonds into small pieces with a knife. Drain the raisins, dry on a towel and roll in flour.

Heat the milk a little, dissolve the yeast in it. Add 500 g flour, stir well. Put in a warm place. Cover with a towel. The dough should double in size (this will take about 30 minutes). Kulichny dough absolutely does not tolerate drafts, so in a cold apartment the dough should be put in the oven, heated to a maximum of 35-40 degrees, and it is in it to keep the dough until it fits.

While the dough is coming up, you need to have time to separate the whites from the yolks. Grind the yolks with sugar and vanilla sugar until they are white. Beat the whites with a pinch of salt into a persistent foam.

Once the dough is ready, add the crushed yolks to it and mix. Then add softened butter and mix again. Add the whipped egg whites last and mix gently again.

Now you need to sift the flour into the resulting mixture: this must be done in parts, kneading the dough each time. You may need more flour, it depends on its quality and on the size of the eggs.

The resulting dough should be placed in a large saucepan, lightly sprinkled with flour and sent back to the warm oven. Let the dough rise well (about 50 minutes).

Remove the dough from the oven, add raisins, candied fruits and almonds to it. Knead the dough well and send it back to the warm oven to rise.

Remove the dough from the oven and turn on the oven at 100 degrees.

While the dough is rising, prepare the molds: lightly grease the bottom with oil and cover with a circle of lightly oiled parchment. In this case, do not lubricate the sides of the forms with oil.

Pour the dough onto the table, use a knife to divide it into parts, approximately according to the number of forms. Gently and very gently roll each piece of dough in your hands, giving it the shape of a ball and then gently lower it into the mold. Apply the dough to 1/3 of the mold height.

Place the forms on a baking sheet and cover with a napkin. After 10-15 minutes the dough, when the dough has grown by half, send it to the oven, heated to 100 degrees.

Bake the cakes for 10 minutes. Then increase the temperature in the oven to 180-190 degrees and bake until tender, that is, until a dry toothpick. For a small form, it will take approximately 25 minutes, large forms are baked in 35-40 minutes.

Remove the finished cakes from the oven and let stand on the table for 10 minutes. In the meantime, prepare the frosting. When the icing is ready, you need to run a narrow knife along the walls and shake out the cakes on your hand. Cover hot cakes with glaze and decorate.

The most delicious Easter cake

The taste and color of all Easter is different, of course, but "Vesti" invites its readers to pay attention to the following recipes.

The most delicious Easter cake from Yulia Vysotskaya The most delicious Easter cake according to Internet users

You will need:

• milk 3.2% - 300 ml;
• dry yeast - 22 g;
• sour cream 10% - 200 g;
• eggs - 5 pcs.;
• butter - 200 g;
• sugar - 400 g;
• flour - 5 glasses
• saffron - 1 tsp.
• thyme - 0.5 tsp;
• vanilla seeds - 1 pod;
• zest - 0.5 lemon;
• salt - 0.5 tsp;
• vanillin - 1 sachet (1 tsp);
• baking powder - 2 sachets (20 g);
• cognac - 3 tbsp. l .;
• black raisins - 200 g;
• light raisins - 200 g.

How to cook:

Before going to bed, take 300 ml of milk, dilute 22 grams of dry yeast in it, add 200 ml of sour cream (in which 1 teaspoon of saffron, 0.5 teaspoons of thyme, zest of half a lemon, vanilla seeds are diluted), drive in 5 eggs , 200 g of butter, 400 g of sugar and leave overnight. ATTENTION! The dough will not rise, so there is no need to get up and interfere.

In the morning, sift 3 cups of flour with two sachets of baking powder, add to the dough together in 0.5 tsp. salt, a bag of vanilla, 3 tbsp. l. cognac. Then add flour until the dough is the desired consistency (2 cups). The dough doesn't have to be tough! As soon as the dough becomes homogeneous, add raisins to it (you can use pieces of chocolate), knead again and IMMEDIATELY (don't let it come up!) Divide it into tins (apply exactly one third).

Put the molds in a warm place and wait two hours. As soon as 2-3 centimeters remain to the edge of the form, it is good to preheat the oven to 180 degrees and carefully, trying not to shake, transfer the forms to the oven. Bake until browned (25-30 minutes, depending on the diameter).

INGREDIENTS

• Flour - 400-600 g
• Milk - 250 ml
• Yeast - 35 g
• Sugar - 1 glass
• Vanilla sugar
• Butter - 125 g
• Eggs - 4 pcs.
• Raisins - 30 g
• Candied fruits - 30 g

COOKING METHOD

Making a dough for the dough.

We heat the milk to 36 ° C. Dissolve the pressed yeast in milk and add sugar and flour. Knead the dough, cover it with a towel and leave it in a warm place for 30 minutes.

Making the first batch of cake dough

Melt the butter and cool it down. We divide the eggs into whites and yolks. Beat the yolks with sugar, and the whites until dense foam.

When the dough has doubled, add vanilla sugar, salt, yolks with sugar, flour and proteins to it. Knead the dough. Finally, add the melted butter and knead the dough until it starts to peel off easily from your hands. Cover the dough with a towel and leave in a warm place for 1 hour. The dough should grow 2-3 times.

Soak raisins and candied peas for cake for 5-10 minutes in warm water. Dry them on a paper towel.

Making the second batch of cake dough

Add raisins, candied fruits to the dough that has come up and mix thoroughly so that they are distributed throughout the dough.

Grease the baking dishes with butter and put the dough in them, filling the forms by a third. We put the forms with the dough in a warm place for 30 minutes.

When the dough fills almost the entire mold, grease it on top with whipped yolk for a glossy shine.

We decorate traditional Easter with pastry products in the form of roses and leaves.

Lubricate the dough jewelry with whipped egg white. We put the cakes in the oven and bake for 40 minutes at 180 ° C.

Dough jewelry from Alla Kovalchuk

INGREDIENTS

• Flour - 0.5 cups
• Water - 50 ml
• Salt - a pinch

COOKING METHOD

Mix flour with water and a pinch of salt. Knead not too tight dough. You can make any decorations from the finished dough, with which we then decorate the pasta.

We make decorations in the form of roses.

Roll out the dough onto a layer and squeeze out 5 circles with a glass. We spread the circles one by one and twist a roll from them. Cut the roll in half. We press one edge, and level the other, forming rose petals.

We form dough leaves. Roll out the dough onto a layer and squeeze 3 circles out of it with a glass. Sprinkle the surface of the circle with flour and fold it in half lengthwise. Cut out the leaf cloves with scissors.

Gently unfold the sheet and open the cloves. We make veins on the sheet with a knife.

Easter bunnies

INGREDIENTS

• Paska dough

COOKING METHOD

We form a long flagellum from the yeast dough and roll it into a spiral.

We make a tail from balls of dough. Form the oval head of the hare. Cut at the base of the ball with scissors and form the ears.

We make hare eyes from raisins. We bake at 180 ° C for 20 minutes.

Easter cakes in eggshell

INGREDIENTS

• Paska dough

COOKING METHOD

Wash your eggs thoroughly. We carefully break their sharp ends.

Make a small hole and carefully pour the eggs into a bowl. We make such a hole in the shell so that it is convenient to apply the dough - about 2 cm in diameter.

We wash the shell from the inside and again from the outside, then dry it. Lubricate the inside of the shell with oil and fill it halfway with dough. We bake at 180 ° C for 20 minutes.

Banana cake

INGREDIENTS

For the test:

• Bananas - 2 pcs.
• Butter - 75 g
• Sugar - 1 glass
• Vanilla sugar - 1 tsp
• Eggs - 2 pcs.
• Water - 50 ml
• Flour - 1.5 cups
• Soda - 1 tsp
• Baking powder - a pinch
• Salt - a pinch
• Raisins - 30 g

For glaze:

• Whites of two eggs
• Powdered sugar - 1 glass
• Lemon juice - 2 tbsp l.

COOKING METHOD

Whisk butter at room temperature with sugar and vanilla sugar. Add eggs and continue beating.

Mash the banana in mashed potatoes, add water and mix.

Add the banana mass to the butter and egg mixture and grind everything with a whisk. Gradually add flour, baking soda, baking powder and knead the dough. At the end, add the raisins and knead the thick, viscous dough.

Fill the mold with dough about 3/4 of its height and bake for 40 minutes at 180 ° C. We take out the finished cakes first from the oven, and then from the mold.

We make icing for cakes.

Beat the cooled proteins. Gradually add powdered sugar and lemon juice to them.

Beat the whites until dense foam. If you need to make a colored protein glaze, add beet juice, spinach or a pinch of turmeric to the whipped proteins.

Grease the hot cake with white glaze, and then draw patterns with a toothpick.

Using the Easter recipe from Alla Kovalchuk, presented below, you can make a classic kulich from yeast dough. Edible Easter bunnies and cakes of a different shape can be prepared from the same dough.

Classic Easter cake

Ingredients:

1. Milk - 200 ml
2. Eggs - 4 pieces
3. Butter - 125 g
4. Granulated sugar - 1 glass
5. Vanilla sugar 5 g
6. Flour - 800 g
7. Yeast - 35 g
8. Candied fruits and raisins - 60 g

Step 1

Heat milk to 36 degrees. Put on moderate heat and remove as soon as you see it warm. In hot milk, live yeast will also be difficult to work with. So pour a little warm milk over them.

Step 2

To prepare the dough, add half a glass of sugar to the milk-yeast mixture. Separate two cups of flour into a container. First, pour one glass of flour into the dough: gradually pour the flour, stirring continuously. During the preparation of the dough, salt should not be added, otherwise the dough will not rise. Add a second glass of flour in the same way.

Step 3

When adding flour, make sure that the dough is similar in consistency to low-fat sour cream. Cover the finished dough with a towel. Its volume should double. Leave the dough in a warm, draft-free place for half an hour.

Step 4

Take 125 g of butter and place in the oven for a minute. The oil will become liquid. Let it cool. Hot oil should never be used to prepare the dough, otherwise it will not rise. At this time, divide the four chicken eggs into whites and yolks. The yolks should be in the same bowl. Divide the squirrels - one in the first bowl, two more in the second. Rinse the eggshells well - you will use them as molds for mini-pies. To prepare the Easter cake dough, you use 4 yolks and 2 whites, the remaining two whites will be used to make the icing.

Step 5

Mix the yolks with half a glass of sugar and beat. Steam candied fruits and raisins. The recipe for Easter cake from Alla Kovalchuk is simple, but it is very important to follow the given sequence.

Step 6

Then beat the remaining egg whites in a separate container. Beat until white foam begins to flow down the mixer whisk. No need to whip into too thick foam.

Step 7

Into the dough, add the whipped yolks. Add vanilla sugar (one half teaspoon) and flour (two cups). Introduce flour gradually, stirring constantly. Then add the whipped egg whites, stir again. Then add the melted butter that has cooled to room temperature into the dough.

Step 8

Add a little more flour to the dough and start kneading it with your hands. Knead until smooth. After that, sprinkle a wooden plank with flour, lay out the dough and continue kneading. The dough is ready if you cut a piece and it will not "reach" for the knife. Sprinkle a deep bowl with flour, put the dough there, cover with a towel and leave in a warm place for one hour.

Step 9

Drain the candied fruits and place them on a napkin. Open the dough that has come up. It needs to be kneaded again. Lubricate the work surface with vegetable oil. Cut off one third of the dough. This is the part you use to make Easter bunnies. Mix the rest of the dough with candied fruits and raisins. If added earlier, it will be more difficult for the dough to rise. Place the dough well so that the raisins and candied fruits are evenly distributed throughout the mass.

Step 10

Fill the prepared molds, oiled from the inside, two-thirds full with dough. Remember to leave some dough to fill the shell molds. They also need to be greased with vegetable oil beforehand. Fill one third of the containers that are suitable for use in the oven with salt, fix the egg tins with the dough in the center.

Step 11

Cover the baking sheet with parchment and grease with vegetable oil. All that remains is to prepare the Easter bunnies. Divide the remaining dough into three portions. Roll the dough into bundles up to 20 cm long. Roll each into a spiral. Attach the head and tail from the pieces of dough as shown in the video (minute 3:44, part 2). Make eyes out of raisins.

Step 12

Send all the blanks for proofing, the dough will double in volume. Place a glass of water next to the dough. In this case, the dough will not dry out. Leave for 30 minutes and then bake at 180 degrees. Check readiness with a match. If no sticky dough remains on it, the cake is baked. Decorate with icing. If any of the cooking features are not completely clear to you, watch the video of the Easter recipe from Alla Kovalchuk.

What else to pay attention to

• You already have a recipe for cottage cheese Easter from Alla Kovalchuk, however, it is important to know a number of other features on which the success of cooking depends. To make the cake more fluffy, add butter at the end of the dough. In addition, remember that candied fruits and raisins should be added to the dough in the third batch of dough when it is completely ready.
• The frosting will not crumble when slicing if you apply it while the cake is hot. In the room where you are preparing the Easter cake, the air temperature must be at least 25 degrees. Yeast dough is "afraid" of drafts.
• All products that will become ingredients for Easter cake must be removed from the refrigerator in advance so that they are at room temperature before cooking. Use live yeast to make the Easter cake, as the recipe assumes that the dough will rise several times.

Easter cottage cheese from Alla Kovalchuk

Ingredients:

1. Sour cream 25% fat - 250 ml
2. Gauze cut - 50x50 cm
3. Butter - 200 g
4. Flat wooden spoon
5. Fatty cottage cheese - 1 kg
6. Chicken eggs - 4 pcs
7. Granulated sugar - 200 g
8. Vanilla sugar - 5 g
9. Cream 30% - 250 ml
10. Candied fruits - 100 g
11. Walnuts - 70 g
12. Cinnamon - 1 g
13. Ground nutmeg - 1 g
14. Cardamom - 1 g

Before cooking, please note that all products, except sour cream, should be at room temperature. Remove them from the refrigerator at least one hour before cooking.

Step 1

The first thing to do is get rid of excess moisture in dairy products. To do this, cover a deep bowl with gauze folded in two layers and place sour cream there. Connect the edges of the gauze on four sides. Thread the handle from the wooden spoon into the knot. Place the spoon on the bowl so that the gauze bag hangs over the bowl, but does not touch the bottom. Place the structure in the refrigerator.

Step 2

Similarly, before cooking through cheesecloth, you can squeeze the curd. Cover the bowl with gauze, place the cottage cheese in it. Pick up the edges of the gauze, tie in a knot. Tie the remaining two edges and thread the handle from the wooden spoon. Start scrolling, pouring excess whey from the curd into a bowl. For Easter to take shape, the cottage cheese must be grated after squeezing.

Step 3

Place two tablespoons of cottage cheese in a strainer and grind in a bowl. When you complete the procedure, you need to repeat it, only this time you need to add a tablespoon of softened butter at room temperature to every two tablespoons of cottage cheese.

Step 4

Beat the yolks of chicken eggs with a glass of sugar and vanilla sugar. Whisk until light yellow. Their volume will double after 2 minutes of beating with a mixer. Add cream (but not milk, the fat content of which will obviously not be enough!), Pouring it in in a thin stream. Mix everything. After that, the egg mixture must be brewed.

Step 5

Pour water into a medium-sized saucepan over moderate heat. Place a bowl of egg mixture on top. It is necessary to heat the mixture to a temperature of no more than 50 degrees. Stir continuously. After brewing, the mass will thicken.

Step 6

The grated creamy curd mass must be combined in a brewed hot egg-sugar mass. Leave the resulting mass until it cools completely. At this time, dry the walnuts in a pan. Chop the nuts. In a separate container, pour the candied fruit with water. Pat the candied fruit dry on a paper towel.

Step 7

Add cold sour cream to the cooled curd mass, stir, then add nuts, candied fruits and spices. The curd mass must be placed in a mold covered with gauze. If there is no special shape, use a new flower pot, with many small holes in the bottom and around the edges to drain off excess liquid. After four hours in such a pot, Easter cottage cheese will be ready.

• You already have a recipe for cottage cheese Easter from Alla Kovalchuk, however, it is important to know a number of other features on which the success of cooking depends. Use fat sour cream to make Easter cottage cheese. In this case, the curd cake will be more homogeneous and will not fall apart when slicing. Sour cream of lower fat content will not provide a sufficient "bunch".
• It is very important to choose a suitable cottage cheese for Easter cottage cheese. When buying it in a store, pay attention first of all to its color. Therefore, it is better to choose among the packages in which there is a transparent part. For Easter cottage cheese, use only white cottage cheese - this color indicates its freshness.
• If the curd is yellow, then the product has already managed to lie down in the open air. It is suitable for consumption, but not for making Easter cake. The same goes for yellow curd with white splashes. Most likely, such cottage cheese was mixed with a fresher one. The second important note is that the cottage cheese for the cake should be at least 9%. In consistency, cottage cheese is ideal if it resembles a paste.

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the experts of the show have prepared an incredible surprise especially for you. In an hour you will bake the perfect - crumbly and ruddy - Easter ...

Are your Easter baked goods flat and your icing runny like water? Enough! Your holiday will never be spoiled. From now on, on your table there will be only a lush and airy cake with snow-white glaze. But that is not all.

From the same dough, you will cook incredible Easter bunnies and learn how to bake original Easter cakes in ... egg shells. And as a bonus: a recipe for those who are tired of standing in the kitchen for hours - a fantastic banana cake without yeast!

See also:

For the Easter cake to be a success, it must be prepared according to the recipe of the show's culinary expert Everything will be delicious for Alla Kovalchuk.

Ingredients:

Flour - 400-600 g
milk - 250 ml
yeast - 35 g
sugar - 1 glass
vanilla sugar
butter - 125 g
eggs - 4 pcs.
salt
raisins - 30 g
candied fruits - 30 g

See also:

Preparation:

Make a brew for the dough. Heat milk to 36 ° C. Dissolve the pressed yeast in milk and add sugar and flour. Knead the dough, cover it with a towel and leave in a warm place for 30 minutes.

Make the first batch of cake dough. Melt the butter and refrigerate. Divide the eggs into whites and yolks. Beat the yolks with sugar, and whites until dense foam.

When the dough has doubled, add vanilla sugar, salt, yolks with sugar, flour and proteins to it. Knead the dough. Finally, add the melted butter and knead the dough until it starts to peel off easily from your hands.

Cover the dough with a towel and leave in a warm place for 1 hour. The dough should grow two to three times. Soak raisins and candied peas for cake for 5-10 minutes in warm water. Pat dry on a paper towel. Make a second batch of cake dough.

Add raisins, candied fruits to the dough that comes up and mix thoroughly so that they are distributed throughout the dough. Grease baking pans with oil and place the dough in them, filling the baking pans by a third. Place the molds with the dough in a warm place for 30 minutes.

When the dough has filled almost the entire mold, brush the top with whipped yolk for a glossy shine. Decorate traditional Easter with rose and leaf pastry. Brush the dough decorations with whipped egg white. Place the cakes in the oven and bake at 180 ° C for 40 minutes.

Watch online Everything will be delicious release of 04/05/2015. Loose and ruddy Easter cake. Part 1 of 2:

Watch online Everything will be delicious release of 04/05/2015. Loose and ruddy Easter cake. Part 2 of 2: