Simple and delicious Easter cake. Easter baking

Easter is one of the brightest and most joyful Christian holidays, which managed to "survive" in atheistic times, was celebrated even under the Union and is recognized even by people far from church and religion. The custom of painting eggs is very original - and people in this respect show a variety of talents. The laziest at least boil them in onion skins. But, if you do not take into account purely church rules, customs and traditions, the main thing in Easter is Easter cakes (they are paska or, as many people say incorrectly, Easter).

When and how to do it

If you want to get delicious pastries, and not its miserable store-bought equivalent, find out how Easter is baked by those who have been doing this for many years and, therefore, know all the secrets. By the way, the most important of them is by no means the composition of the dough, not the temperature in the oven, and not the mysterious mysteries of cooking. The main thing is the right attitude. You should have light in your soul, and let only light thoughts remain. Putting the kitchen in order will help a lot in some ways - traditionally it is cleaned before cooking Easter cakes, so that the very spirit of Easter baking is not overshadowed by both physical dirt and the spiritual remnants of past conflicts. The same applies to dishes - they must be clean, dry and sufficiently voluminous. It is equally important to choose the right moment when you can bake Easter. The best time is the evening from Thursday to Friday before Christ's Sunday.

Naturally, the products must be prepared in advance, and always of very high quality. You will need milk, eggs, sugar, yeast (and not at all dry), flour, butter and fillers - at least raisins, not a single Easter cake can do without it. Just look how different people bake Easter! Of course, each craftswoman has her own recipe, but the hostesses agree on one thing: the “filling” must be present in the paska. And what they just don’t add to it: nuts, and various dried fruits, and candied fruits, and there’s no need to talk about vanilla! In general, Easter cakes are a delicate matter, and from the whole variety of recipes, you need to find the one that suits you.

Preparation of ingredients

All people before they bake Easter, be sure to take out all the ingredients from the refrigerator. The flour must be sifted, and it is better to do this twice. Milk must be heated - but to the temperature of the human body, and not to boiling! Swollen yeast is diluted in it, half the flour and sugar are added. It is necessary to stir the resulting composition vigorously, but without fanaticism. The vessel is covered with a clean towel and put away in heat (and without any drafts!). The butter is melted, but it is used warm in the dough, so you will need to give it time to cool. Some housewives put the dough in a bowl of hot water, but this is unreasonable: from below and from the sides it will heat up more than from above, as a result, the dough will turn out to be heterogeneous, lumps may form.

Baking Easter: Secrets

Before kneading the dough, the eggs must be warmed to room temperature. But then the subtleties begin! Skilled chefs wash and diligently separate the whites and yolks before baking. Under no circumstances should they be mixed. Proteins are poured into an absolutely fat-free container - unless, of course, you want to beat them with high quality afterwards. For a guarantee, you can add a few grains of salt or as many drops of lemon juice to them. A bowl of proteins is put in the cold - then they churn into a dense foam. Yolks at this time are ground with sugar.

"Raisin" subtleties: most housewives simply steam it. And this can ruin the cake! And how do people bake Easter, on which all the neighbors then pray? Raisins are well washed, soaked for five minutes in warm, not hot, water, and preferably in a strong aromatic drink (rum, liquor, cognac). Then the berries are dried with a towel and mixed with flour so that they are evenly distributed over the body of the cake.

If we bake paska with nuts, then they also need to be washed, soaked in hot water for a quarter of an hour, crushed, and then either dried or fried, and only then added to the dough.

The most important part

When the dough approaches, it will increase in volume by 2 times, then it will slowly begin to settle. This is a sign that it's time to start baking. Prepared additives are introduced into the dough, hands are lubricated with vegetable oil (so the muffin will not stick to them), and the mass is thoroughly kneaded. Preparing It is most convenient to spread them greased with butter. Fill the containers by a third or half - the amount of dough is determined by the density of the mass. Top - to preserve the shape of the cake - it is better to grease with beaten yolk. And then it remains to watch. It is better to put a container of water at the bottom of the oven, so the heat will be softer. If the crown is already ruddy, and the “body” is not baked, you can cover the top with foil or parchment. And if you are going to bake Easter at home, know that the most difficult thing is to take them out correctly! In addition to accuracy, patience is required. It is necessary to put the Easter cakes on their side, without pulling them out of the mold, and sometimes roll them over so that they cool evenly and do not lose their shape. And only after this, the products are removed from the containers and decorated in various ways.

The most beautiful - "hat"

This is what is eaten first, especially in a house where there are children. For this yummy, you will need to make syrup. Sugar will go to it somewhere 3 times more than water. Do not forget to skim off the foam - sugar is not of very high quality these days. The syrup is ready when, when dropped into cold water, it curls into a ball. When the mass has cooled down to 40 degrees, it must be beaten to foam and smear your cake with the resulting icing. Happy Easter!

I like this Viennese Easter dough recipe because a pair for him is prepared in the evening, and in the morning kulich is kneaded and baked. You can make a dough in the morning, and bake Easter cakes in the evening, so it seems to me that this recipe is the easiest. And I also note that Easter cake made from Viennese dough does not get stale for a very long time and only improves with time.

How and what to decorate Easter cakes

Decoration of Easter cakes can be the most diverse. They can be covered with protein glaze and multi-colored sprinkles. Also, the top of Easter cakes can be decorated with figures made of dough, laid out with patterns of nuts and candies. You can also make mastic and fashion flowers, figures, tiny eggs and crosses from it. Often, instead of icing, Easter cake is poured with chocolate or syrup.

Easter cakes with cream and yolks

If you have already taken up baking Easter cakes, you can rightfully consider yourself a good housewife, a keeper in the house. The house is saturated with an indescribable aroma of baking and an exciting feeling of approaching the holiday. All the time, from kneading the dough to baking Easter cakes, silence is observed, no one makes sharp sounds, no slams the door loudly - such a sign. And this gives mystery and solemnity to the whole process. An excellent master class will help you bake a very tasty cake.

Paska Recipe *Always Successful*

I got the recipe for this Easter cake from my godfather. She always bakes a lot of Easter cakes, then she also sells them, so the process is debugged by her automatically. She never changed her recipe, because she always turns out successful, hence the name itself.

The secrets of baking the perfect pasta

Once my grandmother told me: if you managed to bake a good paska, it rose and baked even, round, without dents, then the year will be successful, without diseases and troubles. the village, during baking, means expect trouble. So, so that this does not happen to you, you need to know some secrets of Easter baking, and then everything will work out perfectly.

The most delicious Easter cake from my grandma

This recipe is already many years old, it is older than me. I got it from my grandmother, and she was a noble Easter baking master. Before, after all, there were no forms and the housewives baked in whatever they could, and grandma baked large, such chic paskas in metal cans from under tomato paste and condensed milk, remember before there were 3 and 5 kilogram cans. It all started with a blank products. Market duck eggs, homemade sour cream, butter were bought. All the action began at 4-5 in the morning.

How to decorate Easter cakes with sugar paste

Every housewife wants her Easter cake to be the most delicious and beautiful. Now the assortment of sugar mastic decorations in stores is quite large. You won’t even remember everything in this article. I have collected some tips for you on creating decorations for Easter cakes with your own hands. After all, everything that is done with one's own hand is always tastier and more pleasant.

Every holiday has traditional dishes. It is difficult to imagine the New Year's menu without Olivier, and on March 8 - without Mimosa salad. So the Easter table, according to custom, is decorated with colored eggs, Easter cake and curd Easter. A good hostess will never ask where to buy Easter cake. She herself will gladly tell you how to bake an Easter cake, but not in one way.

A bit of history

Easter, like any other holiday, has its own story that tells about the origin of its symbols and explains their meaning. Kulich is a rich round-shaped bread that decorates the Easter table. It was baked exactly round, because the shroud of Jesus Christ had a similar shape. Kulich must certainly be rich, because according to legend, before the death of Jesus, he and his disciples ate unleavened bread, and after the miraculous resurrection they began to eat yeast bread (leavened bread). Since then, it has been customary to make dough for Easter cake rich.

If you are going to cook Easter cake with your own hands, take note of a few tips:

• butter should not be hard, then the cake will be soft and tender;
• butter should soften on its own at room temperature, and not when heated;
• you can use paper molds made specifically for baking Easter cakes;
• as a form, you can use a tin can. But in this case, it must be lined with oiled baking paper;
• baking paper can be replaced with regular paper used in offices. But it must be well lubricated with oil;
• so that the dough does not stick to your hands, moisten them with water or vegetable oil;
• the readiness of the cake is checked with a splinter or a thin skewer, which is stuck into the cake. If it is dry, the cake is ready;

Easter cake traditional

• 1 kg wheat flour;
• 1.5 cups of milk;
• 300 gr. margarine (you can butter);
• 1.5 cups of sugar;
• dried fruits and nuts (150 gr. raisins, 50 gr. candied fruits and almonds).
• 0.5 sachets of vanilla sugar;

Cooking:

1. Slightly warm the milk, dilute the yeast in it.
2. Add half of the specified amount of flour. Stir. Opara is ready.
3. Cover the dish with dough with a towel and put in a warm place.
4. The dough should be left to rise until its volume doubles.
5. Separate the yolks and whites. Beat the yolks with vanilla and sugar, beat the butter.
6. Add salt, egg yolks and butter to the dough. Mix everything.
7. Beat the whites until a thick elastic foam. Add them to the dough.
8. Enter the remaining flour. The resulting dough should be free to lag behind the walls of the dish. It should not be too steep, well mixed.
9. Cover the dough again and leave in a warm place until it doubles in size.
10. Rinse raisins, dry, roll in flour. Cut candied fruits into squares. Remove the skin from the nuts and chop. Add dried fruits and nuts to the risen dough.
11. Prepare the form (with a round bottom!): Line the bottom with oiled baking paper, grease the walls with oil and sprinkle with flour. Fill the form with the test for 1/3.
12. Let the dough rise. It will be ready to be sent to the oven when it rises to half the mold.
13. The oven should not be too hot. Leave the form in it for 50 minutes-1 hour. Rotate the pan carefully as it bakes. If the top browns too early, cover it with paper soaked in water to prevent it from burning.

Decorate the finished cake with chocolate, candied fruits or nuts.

Quick cake

Many housewives, especially those employed at work or with small children, are concerned about the question of how to bake Easter cakes for Easter with the least amount of time. The recipe below is easy to prepare and saves energy.

You will need:

• 1 glass of milk;
• 4 eggs;
• 1 st. l. dry yeast (or 50 gr fresh);
• 1 cup of sugar;
• 2 tbsp. l. vegetable oil;
• 100 gr. butter;
• 3 cups flour;
• vanillin;
• raisins, candied fruits.

Cooking:

1. 1. Warm up the milk.
   2. Pour yeast and sugar into warm milk (only 1 tablespoon). Stir and leave for 15 minutes so that they "make friends".
   3. Whisk the eggs with the remaining sugar and vanilla.
   4. Melt the butter and add it to the dough. Add vegetable oil, yeast and mix well.

1. 1. Add washed and dried raisins and candied fruits.
   2. Gradually stir in the sifted flour. The dough should be pourable.
   3. Divide the dough into molds. It will rise, so the dough should take up no more than 1/3 of the mold.
   4. Leave the dough in the molds for 3-4 hours - at this time you can do business.

1. Place the molds in a hot oven (t=180 degrees). Bake the cake until done.
2. Decorate the finished cake with icing and confectionery beads.

Easter cake without yeast and eggs

There are a lot of recipes on how to bake a delicious cake. It turns out that it can be prepared without yeast, milk and eggs.

You will need:

• 240 gr. flour;
• 2 tsp baking powder;
• 0.5 cups brown sugar;
• 1 banana;
• 40 ml juice (pineapple);
• 180 ml of water;
• 50 gr. raisins;
• salt;
• 3 art. l. vegetable oil.

Cooking:

1. Mash the banana to make a puree.
2. Add oil, water, juice. Stir.
3. Add salt (a pinch) and baking powder for the dough.
4. Gradually sift the flour into the dough, stirring constantly.
5. Knead a sticky dough.
6. Fill the molds with it so that the dough occupies 3/4 of the volume of the mold.
7. Bake the cake in an oven preheated to 200 degrees for about 50 minutes. The time depends on the oven.
8. The finished cake must be removed from the mold when it cools down. Decorate it with icing and other decorations.

The beauty of making Easter cake on your own is that homemade Easter cake can be prepared not only according to the traditional recipe, but also using, for example, sour cream.

You will need:

• 200 gr. sour cream;
• 1 tsp dry yeast (or 25 g fresh);
• 170 ml of milk;
• 50 gr. butter;
• 150 gr. Sahara;
• 650-700 gr. flour;
• 3 eggs;
• 2-3 tbsp. l. cognac or rum;
• 50 gr. raisins;
• nuts for sprinkling;
• vanillin.

Cooking:

1. Pour raisins with rum or cognac.
2. Dilute the yeast with a part of warm milk - pour 2 tbsp. l. milk, they will come in handy later.
3. Separate the white from the yolk in one egg. Beat two eggs and the protein of the third with sugar and sour cream.
4. Combine everything in one bowl, stir, salt and gradually add flour.
5. The dough should be soft and slightly sticky. Cover it with a towel and leave for half an hour.
6. After half an hour, add soft butter to the dough, stir. Cover again with a towel and leave for one and a half to two hours.
7. Knead the dough lightly and add the squeezed raisins. Knead the dough so that the raisins are evenly distributed throughout the dough.
8. Divide the dough between the molds and leave until it doubles in size.
9. Mix the yolk with 2 tbsp. l. milk and brush the top of the cake with the mixture. Chop the nuts and sprinkle them over the cake.
10. Send to the oven (t = 200 degrees) for 30 minutes until cooked.

Decorations help to make Easter cake truly festive: icing, marmalade, multi-colored confectionery beads, nuts, marzipan, candied fruits, fruit figurines. Speaking of Easter cake, one immediately imagines lush round bread with a white top. This is frosting. The following recipe answers the question of how to make icing for Easter cake.

You will need:

• 1 egg white;
• 100 gr. sugar (small);
• salt (a pinch).

Cooking:

1. Cool the proteins and beat with salt until an elastic foam is obtained.
2. Continuing to beat, add sugar.
3. Do not stop beating for another 4 minutes after the sugar runs out.
4. When the cake has cooled slightly, apply glaze on it and leave until it hardens.

Do-it-yourself Easter dishes not only give great taste and delight with a festive appearance, but also carry a positive charge, being filled with feelings and good wishes of the hostess.

I always bake pasochki for Easter - Easter cakes. Because I am sure that they are the real true Easter pastries. We bake them every year in special forms for Easter cakes, three dozen at once, and treat all relatives and friends!

But recently, readers asked me to review Easter baking... and I was very surprised: how many interesting and beautiful things you can bake for Easter!!! How many different types of Easter baking are there in the world! Look what I found...

Easter cakes

These are the pastries we bake every year! Closer to Easter, I will share with you a family recipe. Because they are very tasty, rich and fragrant!

Easter nests

We roll small pigtails from sweet dough into a ring - and we get cute Easter nests! You can put pysanky or krashanka in them.

Easter wreath

A bigger nest - that's already! There will fit not one, but several krashankas. Very beautiful and easy to make, the recipe you will find at the link above.

Raisins, dried fruits are added to the dough, and in the middle of the "nest" you can put krashanki or plant a duck or chicken family - you get such an Easter decor.

In general, everything sunny, bright, green, spring prevails in the Easter decoration! After all, Easter is the holiday of the Resurrection, the Sun and Spring! Nature is awakening, the sun is warming, young grass is growing, little hares, lambs, kittens are born!

Easter ducks

What a cute shortbread cookie in the form of ducklings! It is very fragrant thanks to cinnamon. The recipe is here:.

Easter Bunnies

These bunnies love to bake for Easter. This is a bun from pastry in the shape of a bunny, it's easy to sculpt 🙂

Easter lambs

And if you make a lot of small curlicue buns, then you can make such a lamb out of them. Let's attach a bun head, legs, and the cutie is ready.

Curls can be made both simple from dough, and with poppy seeds, sugar, cinnamon.

But for such a lamb you will need a special form. I once tried this kind of food. What a delicious dough with raisins! Maybe one of you knows how to cook it?

Easter kittens

I also really liked these cute kittens! Simple and original cookies. Can be made from cottage cheese dough, and eyes and spouts from candied fruit.

Easter cupcakes

Here are some interesting silicone molds for Easter baking! You can bake cupcakes or cookies in the form of crackers, and then decorate them with icing and sprinkles, or sugar painting.

? So, shortbread cookies can be baked for Easter too! Only, of course, the figurines are not in the form of Christmas trees, but on the Easter theme: krashanki, bunnies, lambs. And how beautifully you can then paint it with sugar pencils! ..

And there are many types of Easter pastries of different nationalities. The British, Italians, Poles, Austrians - each country has its own holiday recipe! They are so diverse that this is a topic for a separate article. And I will definitely write about it in the near future, so we will be in touch! .. 🙂

As you know, Easter cake dough is very capricious: if it is not thoroughly kneaded (the correct dough lags behind the hands), it will not rise. In addition, in no case should it be liquid (the products will simply blur in the oven), or too thick (the Easter cakes will turn out to be heavy). Optimal consistency of thick sour cream. It is worth considering that Easter cake does not like drafts - leave it to approach in a warm place. The baking dish is half filled with dough and allowed to rise to three-quarters of the height of the container. The top of the cake should be greased with an egg beaten with a tablespoon of water, and then sprinkled with nuts, large sugar and breadcrumbs and stick a wooden stick into the center of the product. To determine if the cake is baked, you need to remove the stick: if it is dry and clean (without sticky dough), the cake is ready. And a few more useful tips that will help achieve excellent results. In order not to overdry the Easter cakes, place a tray of water on the lowest shelf of the oven. Bake products at a temperature of 200-220 ° C. Small Easter cakes (up to 700 g) reach readiness in half an hour, Easter cakes weighing less than 1 kg are baked for 30 minutes, medium ones (800-1000 g) in 45 minutes, and large ones (more than 1.5 kg) in an hour and a half. If the top of the cake starts to burn, cover it with a sheet of dry paper.

Delicious Greek bread in the form of a pigtail will also become a table decoration. It is baked from sweet pastry dough (grated lemon zest is necessarily added to it). The dough is divided into four equal parts. Of the three, long thin sausages are rolled up, from which a pigtail is woven. The fourth part is also twisted, put on a pigtail, pressed and holes are made in it for eggs. Hard-boiled eggs are smeared with vegetable oil, screwed into recesses, bread is left to proof for 20 minutes, and then sent to an oven preheated to 180 ° C for 45 minutes. Eggs should be removed from the finished bread, cooled and then put in a pigtail of krashenka.

To decorate Easter baking, you can make figurines of hares, lambs or birds. For this purpose, marzipan is the best fit. Marzipan mass can be bought at the store or made by hand. Scald the almond kernels with boiling water, remove the skin and lightly dry in the oven with the door open. After that, chop the nuts in a blender, mix with powdered sugar (2.5 cups almonds per 0.5 cups of powdered sugar), sprinkle the mixture with water, add some finely chopped raisins and fruit sugar and heat it over low heat, stirring. Cool the mass and make figures out of it, and put the excess in a bag and leave it in the freezer - marzipan can be stored there for a long time without losing its taste.

Russian Easter cake

For 2 persons: milk - 500 g, fresh yeast - 50 g, flour - 1.5 kg, eggs - 6 pcs., butter - 200 g, sugar - 300 g, raisins - 300 g, vanilla sugar - 1 tsp, sugar powder - 100 g, lemons - 1 pc., salt, colored sugar sprinkles

Warm the milk, dissolve the yeast in it. Add 500 g of flour, stir, cover with a towel, put in a warm place for 30 minutes. Separate the whites from the yolks. Beat the whites with a pinch of salt, grind the yolks with sugar, including vanilla, add to the dough. Put butter in there. Add proteins, the remaining flour. Knead the dough. Transfer it to a saucepan, sprinkle with flour, send to a warm place for an hour. Prepare the glaze by mixing icing sugar with lemon juice. When the dough has risen, add the raisins and send to a warm place for another 30 minutes. Transfer to form. Cover with a napkin, put in a warm place for 15 minutes. After the dough has risen, send it to the oven, preheated to 100 ° C, for 10 minutes. Then increase the temperature to 190 ° C and bake for 40 minutes. Cover the finished cake with icing, decorate with colored sugar sprinkles.

Calorie per serving 502 kcal

Cooking time 4 hours

9 points

Polish mazurek

For 6 persons: eggs - 9 pcs., butter - 200 g, vanilla sugar - 1 tsp, flour - 300 g, powdered sugar - 140 g, oranges - 1 pc., orange juice - 100 ml, sugar - 150 g, starch corn - 2 tbsp. l., roasted almonds - 100 g, candied fruits - 100 g, vegetable oil - 1 tbsp. l, pink food coloring

Hard boil three eggs, grind the yolks with powdered sugar and vanilla sugar. Rub butter with flour. Mix everything, cover with a napkin, refrigerate for 30 minutes, roll out, put in a mold, forming sides. Bake at 170°C for 10 minutes. Take 6 eggs, separate the yolks from the whites. Mix the yolks with orange juice, 150 g of sugar and orange zest. Beat the whites, add to the mixture, add starch, dye, candied fruits, almonds and orange. Mix. Pour into a mold with dough, put in the oven at 180 ° C for 20 minutes.

Calorie per serving 480 kcal

Cooking time 2 hours

Difficulty level on a 10-point scale 7 points

Simnel Easter Cake (UK)

For 8 persons: butter - 300 g, sugar - 3.5 cups, flour - 4 cups, eggs - 8 pcs., salt - 1 tsp, oranges - 1 pc., raisins - 2 cups, marzipan mass - 300 g, sugar powder

Soften the butter, mix with sugar, beat until white. While whisking, add one egg at a time, season with salt. Gradually add the sifted flour, mix everything well. Peel the orange, grate the zest, mix it with raisins, add to the dough. Fill the form, greased with oil, with dough up to half. Bake in an oven preheated to 150 ° C for about 40 minutes. Roll out the marzipan mass into a round cake the size of a cake and make 11 balls. Cool the finished cake, cover with a marzipan cake, sprinkle with powdered sugar, decorate with marzipan balls.

Calorie per serving 610 kcal

Cooking time 1,5 hour

Difficulty level on a 10-point scale 7 points

Italian Easter Colombo Cake

For 4 persons: milk - 1 cup, eggs - 5 pcs., candied fruit - 150 g, dry yeast - 10 g, flour - 500 g, almonds - 50 g, butter - 300 g, sugar - 170 g, lemons - 1 pc., salt

Dilute yeast in a small amount of warm water, add 100 g of flour, knead the dough. Put it in a saucepan, add 200 g of warm water, cover with a napkin, put in a warm place for an hour. Sift the remaining flour with salt, add sugar, zest of half a lemon, four eggs and butter. Mix with the dough that was infused, pour in the milk and knead. Sprinkle with flour, cover with a napkin, leave for another hour in a warm place. Cut candied fruits, add to the dough, mix and leave for another hour. Cover the baking dish with oiled parchment, place the dough in it, leave for 15 minutes. Lubricate the cake with whipped protein. Dry the almonds in a pan, sprinkle them with a cake. Bake at 200°C for 40 minutes, then at 170°C for another 30 minutes.

Calorie per serving 495 kcal

Cooking time 4 hours

Difficulty level on a 10-point scale 9 points

Greek Easter bread Tsoureki

For 6 persons: butter - 80 g, milk - 100 g, eggs - 4 pcs., sugar - 160 g, fresh yeast - 40 g, flour - 650 g, oranges - 1 pc., makhlepi - 5 g, matiha - 5 g, cardamom - 3 g, sesame - 50 g, vegetable oil - 2 tbsp. l., salt

Mix the butter in a saucepan, add 100 g of sugar, milk, orange zest, heat. Mahlepi, matihu, cardamom and 2 tbsp. l. grind sugar into powder, pour into a saucepan, stir. Add three eggs. Separately, heat 100 g of water, dissolve the yeast in it, pour into a saucepan with a milk-butter mixture and pour in the flour. Knead the dough, transfer to a bowl. Cover with a towel, leave in a warm place for 3 hours to rise. Then divide the dough into two parts, roll a tourniquet from each. Weave the bundles and connect the ends to make a braided ring. Line a baking sheet with parchment paper, put the tsoureki and leave it at room temperature until it doubles in size. Lubricate with whipped protein, sprinkle with sesame seeds, put in an oven preheated to 170 ° C for 30 minutes. Put the colored eggs in the middle of the finished tsoureki.

Calorie per serving 495 kcal

Cooking time 5 o'clock

Difficulty level on a 10-point scale 9 points

Sicilian cassata

For 6 persons: eggs - 4 pcs., sugar - 200 g, flour - 200 g, dry yeast - 1 sachet, lemons - 1 pc., vermouth - 2 tbsp. l., butter - 50 g, candied fruit - 100 g, almonds - 250 g, powdered sugar - 400 g, almond extract - 3 drops, ricotta - 500 g, vegetable oil - 2 tbsp. l., salt, vanillin, green food coloring

Separate the whites from the yolks. Beat the whites with a pinch of salt, grind the yolks with 150 g of sugar. Add flour, yeast, lemon zest to the yolks, stir. Enter proteins. Transfer the dough into a mold. Bake for 40 minutes at 180°C. Cool, cut lengthwise into three parts. Grind the almonds, add 250 g of powdered sugar, a pinch of vanillin, almond extract diluted in water. Beat everything until smooth. Transfer the dough to a work surface sprinkled with powdered sugar, add a few drops of water and dye. Mix the mass, wrap in cling film, put in the cold. Grate ricotta, add 2 tbsp. l. sugar, a pinch of salt, a pinch of vanillin and candied fruit. Roll out the almond paste with a layer of 1.5 cm. Cover the form with removable walls with cling film, lay out the almond paste. On it - a layer of biscuit, then - a layer of ricotta cream, again a biscuit layer, cream and again a layer of biscuit. Cover with a container of the same diameter as the mold. Refrigerate for 20 minutes. Take out, invert onto a plate, remove the film. Decorate with candied fruit.

Calorie per serving 620 kcal

Cooking time 60 minutes

Difficulty level on a 10-point scale 8 points

English cross buns

For 14 persons: flour - 700 g, salt - 1 tbsp. l., butter - 75 g, dry yeast - 7 g, cinnamon - 2 tbsp. l., crushed nutmeg - 0.5 tbsp. l., sugar - 100 g, dried fruits - 250 g, milk - 300 g, eggs - 2 pcs., vegetable oil - 1 tbsp. l.

Make frosting. Boil milk (4 tablespoons) with sugar (2 tablespoons) over low heat, stirring until thickened. Cool down. Sift flour. Grind butter with flour, add yeast, spices, remaining sugar, dried fruits. Make a well in the center of the dough, pour in the remaining milk, beaten with eggs. Mix well, knead a homogeneous dough. On a floured work surface, knead for 10 minutes. Transfer to a bowl greased with vegetable oil, cover with a film, put in a warm place for 45 minutes, so that it rises twice. Knead again and divide into 14 equal pieces. Form round buns, put them on a baking sheet smeared with vegetable oil. Press each bun lightly and make a cut in the form of a cross on top, cover with cling film and leave for another 45 minutes. Using a pastry syringe, fill the slits on the buns with glaze to make crosses. Bake in the oven at 200°C for 20 minutes until golden brown.

Calorie per serving 450 kcal

Cooking time 3 hours

Difficulty level on a 10-point scale 9 points

Spanish Easter cake Mona de pasqua

For 2 persons: flour - 500 g, sugar - 140 g, olive oil - 75 ml, milk - 75 g, eggs - 3 pcs., fresh yeast - 25 g, lemons - 1 pc., cognac - 2 tbsp. l., colored sugar sprinkles

Pour the olive oil into a small saucepan, heat a little, add the lemon zest. Cool down. Dissolve yeast in warm milk, add eggs, sugar, butter with zest, cognac. Mix everything. Sift the flour and add to the resulting mixture. Knead the dough, cover with a napkin and put in a warm place for 40 minutes. After the dough has risen, knead it again and again put it in a warm place for an hour. Then mold the dough in the shape of an oval, into which to insert a boiled colored egg. Line a baking sheet with oiled parchment, put the dough on a baking sheet, sprinkle with colored sprinkles and put in an oven preheated to 180 ° C for 20 minutes.

Calorie per serving 505 kcal

Cooking time 3 hours

Difficulty level on a 10-point scale 9 points

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