Easter cake in paper form. Culinary recipes and photo recipes

Dear friends! The Easter Holiday is approaching. By tradition, in Russia, the Easter table is served in a special way. It is decorated with festive Easter cakes, painted eggs, willow twigs, fresh flowers.

Easter is always celebrated in spring, so we associate its arrival with the onset of warm sunny days, the chirping of birds, and the renewal of nature. In our souls, too, there is a renewal, hope for new successes and a happy future wakes up, a surge of strength and health appears. We seem to be reborn.

Our ancestors baked Easter cakes in advance. As a rule, on Maundy Thursday in Holy Week. On this day, general cleaning was done in the house and cooking began.

Today is just such a day. And we are ready to tell you how to bake an Easter cake in a paper form using the express baking method. Why are we suddenly considering this method? Yes, because it is especially relevant for working women. After all, they have neither the strength nor the time to engage in numerous dough batches, put it on overnight and from time to time monitor how it fits.

Special molds for Easter cakes are also not available in every home. For this purpose, you can use paper. They keep their shape very well. Baked Easter cakes can be left in paper forms for several days, they stay fresh longer in them, do not dry out so quickly.

So, the express baking method includes preparing yeast dough with all the goodies and immediately laying it out in paper forms, proofing for 2-3 hours and, in fact,. It takes 4 hours for all preparations, taking into account the decoration of Easter cakes. Well, how? Have we convinced you? Shall we start?

Ingredients:

• Milk (warm) - 1.5 cups;
• Yeast (dry active) - 1.5 tablespoons;
• Chicken eggs - 4 pcs.;
• Sugar -1.5 cups;
• Butter - 150 grams;
• Vegetable oil -2 tablespoons;
• Vanilla sugar - 1 sachet (20 grams);
• Wheat flour - 5 cups (approximately);
• Raisins (optional)

We heat the milk, add 1.5 tablespoons of sugar and yeast. Stir and leave in a warm place for 15 minutes to wake up the yeast. If your yeast is not dry, but fresh, then you need to take 50-70 grams.

Meanwhile, beat eggs with sugar. Who loves sweet pastries and is not going to add candied fruits or raisins to the dough, sugar can be taken not 1.5 cups, but more. For example, 2 cups for this amount of dough.

Melt the butter, add vegetable oil, vanilla sugar and raisins to it. Raisins by that time should be washed, small twigs and debris removed. You can add nuts, previously peeled and chopped.

Pour our “awakened yeast” into the oil solution. Sift the flour and gradually introduce it here. Stir, make a not too thick dough. And immediately lay it out on paper molds. Molds from the inside can be lubricated with vegetable oil, but if there is no time for this, then this is not necessary.

The dough in molds will stand at room temperature for about 3 hours, it will rise and will increase in volume by 2-3 times. In this regard, the test in the form needs to be laid out a little, only 1/3 of the volume.

When the dough came up (it took us exactly 2 hours), the Easter cakes can be put in the oven. Bake at 180 degrees for 30-40 minutes, depending on your oven. To check the readiness of Easter cakes, you can use a dry toothpick.

We prepare fondant for Easter cakes in any way that is most accessible. Now a great variety of them are offered in social networks. And by the way, not all recipes are successful.

For several years before the feast of Holy Easter, paper molds for baking have been on sale. Today I would like to talk about them and tell those who do not know how to use paper forms for Easter cakes. A bonus for those who read to the end is a video where you can learn how to make paper forms for Easter cakes with your own hands.

The overall structure is quite simple. The bottom is made of thick cardboard, and the walls are made of porous (with holes) thin paper. These pores help the dough to "breathe" - cook faster and bake longer.

Distinctive features

I would like to note that the molds differ in size and their appearance. For baking at home, I recommend taking narrow and tall structures that are not too large so that the pastry bakes well inside. The narrow designs allow the dough to rise and the pasques are tall and beautiful. But this year I couldn’t find any, so I had to use the most popular ones, which make plump, mouth-watering pasties. But, it seems to me, they still turned out to be cute, and we'll see how tasty they are on Sunday.

The appearance is also different, which allows you to choose for yourself the pattern or pattern that you like the most. Everything is very diverse, I personally met spring, Easter, church motifs with angels and painted krashankas, folk patterns, cartoon characters. I chose Easter motifs that my son liked.

Do I need to grease paper forms for Easter cakes

Let's figure out how to use paper forms for baking Easter cakes. If it is of light shades, and the paper looks waxy, then in this case the walls can not be lubricated with oil, but we lubricate the bottom with vegetable or butter. It is better to lubricate the mold of dark shades completely with vegetable oil (bottom and walls), since the appearance will not deteriorate from this, but it will be easier to remove it.

How to bake paper cake

To get started you need. When it is ready, and the form is greased, we place a ball of pastry on the greased bottom, which will occupy 1/3 of the total volume. Next, you need to let the dough rest by covering it with a towel. The dough should rest in a warm, quiet place. When the ball grows to 2/3 of the volume, you can send the pasta to bake.

Our form is made of paper, so you need to take this into account and do not bake pasta at temperatures above 200 degrees so that it does not burn. Temperatures of 180-190 degrees will be enough. We check the readiness of baking with a wooden skewer when the top is browned. We decorate the finished cake in any convenient way. That's all science.

Now you know how to use paper molds for baking Easter cakes. Baking in them looks beautiful and festive, it is stored longer than usual and pleases not only children, but even adults with their appearance. Such pastries can be given to friends and relatives, congratulating on the Bright Resurrection.

By the way, as promised, now a bonus video. I recommend to look. I hope you enjoy it.

Do-it-yourself paper mold for Easter cake

As promised, today I will describe my recipe for Easter cake and the process of its preparation. I did it on my own for the first time, so the culinary process was preceded by a daily “theory course”.

After reviewing more than a dozen top articles and reading about a thousand comments, I chose the most common option and sketched out a plan of action for myself. But, as usual (how many people - so many recipes), I had to adjust it a little.

Below I will describe and show everything in detail.

Cooking Easter cake - step by step recipe

Ingredients

For test:

• flour - 1,400 g;
• milk - 400 ml (2 tablespoons of 200 ml);
• fresh yeast - 50 g (dry, I think, 14 grams);
• eggs - 6 pcs;
• butter - 200 g;
• sugar - 400 g (2 tbsp. 200 ml each);
• raisins - 300 g;
• vanilla sugar - 10 g (1 sachet);
• cognac - 1 tbsp. l.;

For glaze:

• powdered sugar - 1 tbsp.;
• protein - 1 pc.;
• lemon juice - 1 tbsp. l.

How to make dough

Of course, it was scary to take on such a responsible task for the first time, I was tormented by doubts: whether lush, soft, airy Easter cakes would turn out, as we would like. But until you do it, you won’t know, so I tuned in to the right “wave”, kicked everyone out of the kitchen, locked the parrot, slammed the window, the doors and started.

First of all, I lit a small fire in the gas oven, closed the door - let it heat up and heat the kitchen. From the oven, the surface of the stove will also become warm, I will put dough and dough on it. Immediately put the oil on the stove - it will gradually heat up and soften well.

1. We measure out 400 ml of milk and put it in a bowl on fire. We heat until, having tried with a finger, we feel good warmth, but not to be hot.

2. We crumble yeast into milk. I recommend Lviv yeast to Ukrainian residents - I use it all the time, everything works out great.

Then I realized in time that I took a small bowl and quickly poured the whole mixture into a cauldron, where I usually cook.

3. Add 2 tbsp. l. sugar, stir until slightly dissolved. Sift through a fine sieve 4 tbsp. flour.

4. Stir well with a spoon to make a slightly viscous dough dough.

5. We cover the cauldron with a towel and put it on the stove (it is already warm). While the dough is coming up, prepare the muffin: we separate the yolks from the proteins.

6. Add the remaining sugar, vanilla sugar to the yolks and grind until the mixture turns slightly white.

7. Beat the whites with a pinch of salt with a mixer into a stable foam.

8. Opara, meanwhile, came up (more than doubled) and slightly settled - it means ready. It took 30-40 minutes.

9. Add yolks to it and mix.

10. Then put softened, almost liquid butter.

11. Next, pour in a spoonful of alcohol (cognac, rum) and mix again.

12. Add whipped whites and once again very gently and thoroughly mix with a spoon from top to bottom.

13. Add flour and start kneading the dough.

Initially, the Easter cake recipe called for only 1 kg of flour. I conscientiously weighed this kilogram on the scales. But, when I sifted the remaining amount of flour into the dough and kneaded the dough, it turned out to be too liquid, you can’t knead it with your hands. I had to rely on my intuition.

I added another 200 g of flour, after kneading the dough turned out, with which you can already work with your hands. It took another 200 g of flour to sprinkle the table and subsequent dusting. At the end, I weighed what was left of the two-kilogram bag - about 600 g.

Perhaps I have such flour, and you will get a different amount.

14. Put the dough on a floured table and continue to knead.

The goal was this: to make the dough smooth and soft. As soon as I felt that if I added a little more flour, the dough would stop sticking to my hands, I stopped adding flour. Let it be sticky, it does not matter, you need to periodically lubricate the table and hands with vegetable oil - and there will be order, but the Easter cake will turn out to be airy. I continue to knead with my hands - a total of about half an hour.

The dough is well saturated with oxygen. And here is the sign of readiness that I noticed at the end: with a sharp pressure, the dough resists, springs like a rubber ball, although it is very soft and does not hold the shape of a ball on the table, slowly spreading.

15. Lubricate a clean cauldron with vegetable oil, put a ball of dough in it, also lubricate it with oil and leave it on the stove to rise, wrapped in towels.

16. We sort out the raisins, there are enough tails and just garbage in it.

17. Pour boiling water for 10-15 minutes.

18. We strain the water, pour the raisins on a towel, cover with the edges so that all the moisture is absorbed, and the raisins are as dry as possible.

If desired, candied fruits, nuts, dried apricots can be added to the Easter cake recipe. I considered it redundant.

19. After an hour, the dough came up very well.

20. We spread it on a table dusted with flour, knead it with our hands into a cake and scatter half of the raisins in a thin layer.

21. We fold the edges with an envelope. Knead again with your hands into a cake and scatter the remaining raisins. Once again, fold the envelope and knead a little with your hands.

22. The second time we put the dough in a cauldron to rise.

Preparing molds and baking Easter cakes

1. While the dough is “growing”, prepare the baking dishes. For small Easter cakes, I bought special paper molds, and for a large Easter cake I took a Teflon detachable one.

You can bake in any metal utensils: in mugs, saucepans. People use tall tin cans after removing the labels and plastic covers.

For ease of extraction, the walls and bottom of such dishes are lined with oiled parchment paper. Cylinders are also rolled up from the paper itself, the bottom is slapped with a stapler and baked. In general, there would be a desire, but you can think of something to bake in.

2. Lubricate all forms with a brush with melted butter.

I’m not overjoyed with the test - after an hour it rose remarkably again.

3. I kneaded it a little on the table, tear off the necessary pieces, roll them into balls and lay them out so that the forms are filled by about one third of the volume.

4. We arrange the forms immediately on the baking sheet so as not to touch them anymore, cover with a towel, let stand until the dough rises almost to the brim (20-30 minutes).

5. Preheat the oven to 180 degrees. We put a baking sheet with water at the bottom (I also did it when I baked). We also spray the oven with water from a spray bottle and, finally, put the Easter cakes to bake. Do not open the door for the first 10 minutes.

Some of my Easter cakes stood close to the walls so that they baked evenly, I turned them periodically. After half an hour, I sprayed the oven again with water.

Smaller cakes began to brown later than large ones (they are lower, and the heat from the ceiling reaches them less). And the largest one almost rested on the ceiling and soon began to burn from the top sheet of metal.

I even had to cover it with a circle of parchment soaked in water. As a result, all the Easter cakes were baked at the same time - in about an hour. When pierced with a wooden toothpick, there was no dough left on it - a sure sign of readiness.

I don’t even mention the fact that the aroma of baking was unimaginable, my wife even woke up. But Easter cakes cannot be eaten right away, they must be skillfully cooled and allowed to “ripen”. They are immediately very tender, ready to break into pieces and deform under strong pressure.

Therefore, it is best to put them on something soft, on a barrel, cover with a towel and periodically turn, this is especially true for large Easter cakes - they can deform under their own weight.

When they become warm, Easter cakes can be removed from metal forms, you can leave them in paper forms and decorate.

How to make egg white frosting and decorate

1. To prepare the glaze, beat one protein into foam. Without ceasing to beat, gradually add a glass of powdered sugar and a tablespoon of lemon juice. It turned out such a mass.

2. We cover Easter cakes with it, decorate with sprinkles and decorative flowers.

There were nine Easter cakes in total: two with a diameter of 7 cm; two - 11 cm; four - 9 cm, and the main Easter cake - 13 cm.

I started at 5:00 pm and went to bed at 3:00 am. Made 220 photos! If you do not take into account the time for photographing, you can manage in 6-8 hours.

Tired - no words, but what a pleasure, friends! The pleasure from the process and the result, from the realization that I did it myself, at such moments the soul sings and even fatigue is pleasant (probably I am a workaholic). And it turned out the way I wanted - the pastries are lush, airy, soft and incomparably tasty (I learned this already in the morning).

The next day, my neighbor grandmother caught me on the landing: “Seryozha, the neighbors say that you are doing some kind of test at night - everything is flashing in the kitchen. The apartment, by any chance, you will not blow up? I laughed and reassured her that the flash was flashing when photographing. I thought to myself: “Who was itching to watch my windows at 2 a.m.?” The neighbor, in turn, froze with her mouth open (what can be photographed in the kitchen from the evening until two in the morning?). On that they parted.

For you, dear readers, I also have everything for today, share your impressions, if someone writes their recipe for Easter cake, I will be glad. My parents bake Easter cakes in a bread machine, health does not allow kneading the dough with your hands, you can. I also recently made cottage cheese Easter, I was also pleased,.

Today we will tell you how to bake Easter cakes in paper molds using one of the Easter baking recipes as an example, and also dwell on the advantages and disadvantages of this modern invention in more detail.

Easter cakes in paper molds - recipe

Ingredients:

• whole milk - 500 ml;
• - 500 g;
• sugar sand - 620 g;
• sifted wheat flour of the highest grade - 2-2.2 kg;
• large chicken eggs - 10 pcs.;
• peasant butter - 260 g;
• refined vegetable oil - 120 ml;
• pressed fresh yeast - 95 g;
• vanillin;
• pitted - 320 g;
• table salt - 10 g.

Cooking

We start baking Easter cakes in paper molds, as a matter of course, with the creation of dough. To do this, pour a slightly incomplete glass of warm milk into a bowl, add all the crumbled yeast, three tablespoons of granulated sugar and flour and stir thoroughly. After fifteen minutes, we process three chicken eggs with a mixer into a thick foam, while adding two glasses of sugar, and after dissolving all the crystals, vegetable oil without aroma and sour cream.

Now in a large bowl we combine the yeast and sour cream mixture, pour in the rest of the milk, preheat it to about fifty degrees, pour in about seven hundred grams of sifted flour, stir well and place in warmth and comfort for three hours. Every half an hour during the proofing of the secondary dough, mix it gently and lower it.

After the passage of time, we produce the final kneading of the dough. To do this, beat the remaining chicken eggs intensively with a mixer, leaving one protein for making fudge. In the process of whipping, add the remaining granulated sugar and process the mixture until all sweet crystals are completely dissolved. Add vanillin to the dough, very soft butter and prepared eggs beaten with sugar. We mix everything thoroughly and, adding a little sifted flour, we achieve a non-sticky, but very soft texture of the dough for Easter cakes. Let it rise warm. After the first rise, simply mix, and after the second, we mix in the raisins washed in advance, dried and sprinkled with flour. When the dough has risen for the third time, we lay it out in paper molds, filling them with a little more than a third of the total volume, and leave it to at least double in volume for some more time. Now carefully move the blanks of Easter cakes in paper forms to a hot oven. Its temperature must be maintained throughout the entire baking process at 180 degrees. The residence time of products in the oven directly depends on their size and can vary on average from twenty to forty minutes. But to be sure, it is better to check the readiness of Easter cakes on a dry wooden skewer.

How to bake Easter cakes in paper molds?

As can be seen from the description of the recipe proposed above, paper tins for Easter cakes are used in the same way as any other forms, with the exception that they do not need to be lubricated with oil and sprinkled with additional flour or semolina. In addition, products after baking can be left in paper molds without removing them, and this will not adversely affect the appearance or taste of the finished cakes. They will not get wet, but on the contrary, they will retain moisture and will not become dry. Another advantage of such forms is that they do not need to be washed. And their only drawback is that they are disposable, but against the general background of advantages, it is absolutely not significant.

Now you know how to bake Easter cakes in paper molds. The dough for this can be prepared according to any other recipe that you prefer, the result will please you in any case.

Traditionally, Easter cakes were baked in high and round forms, so the Easter cake turned out in the form of a high cylinder. A cake of this shape resembles bread.

During my childhood, my mother and grandmother baked Easter cakes (we then called them paska), in tins from canned food. Father pressed the sharp edges of the jar with pliers so as not to get hurt and to pull out the finished cake. Pots, glasses, cups were also used. Once a year, all this stuff was taken out of distant cabinets, washed and prepared for baking. Then it was removed until the next Easter.

All this is quietly becoming a thing of the past, someone still bakes Easter cakes this way, and does not want to change their habits. But thanks to the advent of paper forms for Easter cakes, I decided on such complex pastries (for me).

Paper forms for Easter cakes come in different widths, heights, colors. Easter cake turns out to be well-baked, tall and beautiful.

This cake will be a nice gift for Happy Easter relatives and friends.

I have forms 3 sizes - small, medium and larger, I don’t buy very large ones.

small forms - 7*6 see, children will like it - who love not dough in Easter cakes, but beautiful sweet icing.

Price from 6 rub.

Weight finished cake - 70-90 gr

Middle form - 9*9 cm

Price from 9 rub.

Weight finished cake - 230 gr

big form - 11*8 cm

Price from 12 rub.

Weight finished cake - 320 gr

The bottom of the form is made of corrugated cardboard with holes.

The walls of the form are made of special dense heat-resistant and grease-resistant paper with a small notch - so that the dough bakes better and the finished cake "breathes".

air cake recipe

Ingredients:

• 2,5 glass of milk
• 1,5 cups of sugar
• 200 gr butter
• 1 vanillin sachet
• 11 gr instant dry yeast
• 1.3-1.5 kg flour
• 6 eggs
• 200 gr raisins or candied fruits
• 0.5 tsp. salt

for protein glaze:

• 2 squirrel
• 0,5 cups of powdered sugar
• 1 tsp lemon juice

Cooking:

Warm the milk slightly and dilute the yeast in it. Add 3.5 cups flour and 2 tbsp. l. Sahara. Mix. The dough should be slightly thicker than for pancakes. Cover the bowl with dough with a towel or cling film and put in a warm place for 30 minutes.

While the dough is rising, separate the whites from the yolks. For the glaze, we need two proteins, so we will have extra yolks, they can also be added to the dough.

Grind the yolks with sugar and vanilla. Whisk egg whites with salt until fluffy.

Add soft butter to the risen dough. Mix.

Then add the crushed yolks with sugar. Mix again.

Enter whipped proteins.

And gradually adding the remaining flour, knead a soft dough (you may need a little more or less flour, it depends on the quality of the flour).

We remove the bowl with the dough in a warm place, covered with a kitchen towel or cling film. We give the dough time to rise (it took me exactly 1 hour 13 minutes)

While the dough is rising, soak the raisins in hot water for 15-20 minutes. Drain the water, dry the raisins on a napkin. Candied fruits can be simply cut.

Add raisins or candied fruits to the dough that has come up, mix them into the dough and put them in a warm place again, remembering to cover with a towel.

We give the dough a second rise, this time it took me exactly 45 minutes.

While the dough rises for the second time, we begin to prepare the forms. Lubricate the molds with any oil, it is advisable to line the bottom of each mold with baking paper.

We tear off a piece from the dough that has come up, form a small ball and fill our forms to 1/3 of the height.

We turn on the oven for heating, put a baking sheet with Easter cakes on top of the stove, give them time to rise already in the form. Cover the cookies with a towel so the dough doesn't dry out.

We bake Easter cakes in the oven over medium heat until golden brown. The baking time depends on the size of the cookies. To check the readiness of the cake, pierce it with a wooden stick, if it is dry, the cake is ready. In a conventional gas oven, Easter cakes were baked for about 35 minutes.

Ready cakes are carefully removed from the molds. We spread them on a pillow covered with a clean towel.

For the egg white frosting, beat egg whites with sugar until desired consistency.

Lubricate the finished cakes with icing and decorate with confectionery sprinkles.

Before baking, the form must be greased with vegetable oil, using a brush, not a large layer, the first time I did not do this and the sides of my Easter cakes stuck to the walls of the paper form.

Form on 1/3 fill in the test.

Let the test rise.

And bake in the oven over medium heat until cooked, which we determine with a wooden stick.

It is better to bake Easter cakes in turn, in forms of the same size, then they will be baked at the same time and there will be no need to open the oven once again.

Put the finished Easter cakes sideways on a kitchen towel and let cool, turning them a couple of times so that the sides do not shrink. Small ones can be put simply on the bottom, but always on a thick towel.