Homemade cake


Homemade cake

Homemade Easter cake, prepared with your own hands for the festive table - the most delicious. Fragrant lush dough, golden crust, delicate raisins and crispy nuts inside. And the appearance of the Easter cake attracts the eye: high butter bread covered with white icing, decorated depending on your imagination - will become the center of the Easter feast.


  • dry yeast - 2 tablespoons;
  • milk - 1.5 cups (for dough);
  • flour - 500 grams (for dough) +500 grams (for dough);
  • sugar sand - 400 grams;
  • eggs - 6 pieces;
  • protein - 1 piece (for glaze);
  • butter or margarine - 300 grams;
  • salt - 0.75 teaspoons;
  • vanillin - 0.25 sachets;
  • almonds - 100 grams;
  • light raisins - 150 grams;
  • candied fruits - 50 grams;
  • cardamom - 5-6 grains
  • icing sugar - 100 grams;
  • lemon juice - half a tablespoon.

Homemade Easter cake. Step by step recipe

  1. First, prepare the dough for Easter cake for Easter. Pour milk into the container (40-45 degrees) and breed dry yeast in it. Pour two cups (500 grams) of flour and mix everything.
  2. Next, close the container with foil and wrap it with a towel. We transfer the future dough to a warm place (without drafts), for one and a half to two hours.
  3. We begin to prepare the dough for homemade cake. To do this, we separate the egg whites and yolks. And with a mixer, beat the proteins to an elastic foam.
  4. In a separate bowl, rub the yolks with salt to white. Add the crushed cardamom, vanillin (or vanilla extract) and granulated sugar.
  5. When the dough is suitable, mix it with the yolk mixture.
  6. It is better to knead the dough with your hands: after all, the dough for Easter cakes, and indeed any dough, loves the warmth of the mistress's hands.
  7. Put the baking in the dough - soft, room temperature, butter and mix everything again.
  8. Add the whites whipped into the airy foam there and knead everything again.
  9. Gradually pour in the flour that remains.
  10. Tip. Sort the flour for baking several times: in order to enrich it with air.
  11. Knead the dough for about 10 minutes until it becomes elastic: and will stick to the hands and walls of the dishes. This process is long and laborious.
  12. We seal the bowl with the dough for Easter cake with a film and wrap it with a towel again. Let the test come up about two and a half times.
  13. While the dough is coming up, prepare the almonds for the Easter cake. To do this, throw the almond kernels in boiling water, decant the water in a minute - and easily peel the nuts. Then we rinse again, but already in cold water: so that the almond kernels do not darken. Dry the almonds in the oven.
  14. When the dough for Easter cake with yeast fits and doubles, we add raisins to it, which were washed and dried in advance, sliced ​​candied fruit and crushed almonds. To mix everything.
  15. Tip. Instead of almonds, you can take any others that you like: for example, walnuts, cashews or forest. We also choose candied fruits to your taste: from oranges or lemon, pineapple. You can add dried cranberries.
  16. We are preparing a cake pan for baking. To do this, grease the metal or paper form with margarine or butter. My grandmother baked Easter cakes in iron cans from under canned food.
  17. Tip. You can lubricate the mold with pork lard. It has a higher temperature when heated, because the sides of our Easter cake will be beautiful, fried.
  18. You can sprinkle the form with semolina or breadcrumbs - this will help ready-made baked cakes to easily get out of the mold.
  19. We shift the dough into the form: fill it by about a third - because the dough should still grow.
  20. Cover with a towel, send to a warm place and wait about 40 minutes for the dough to rise.
  21. We grease our blanks for Easter cakes with yolk and carefully, without shaking, put in the oven.
  22. Tip. During the preparation of Easter cakes, you cannot knock and shake the dough that came up loudly: otherwise it may fall.
  23. We bake Easter cakes at a temperature of 180 degrees Celsius until ready: about 45-60 minutes - it all depends on the size of the cakes.
  24. Tip. The first 15 minutes you can’t open the oven’s doors, because at this time the dough fits and sets: if you open the door, it may fall.
  25. While baking cakes, we prepare the glaze from protein. To do this, beat the protein with powdered sugar and lemon juice. It’s better to beat with a mixer, because with a whisk you won’t be able to whip the proteins into a thick white mass.
  26. Apply the finished glaze to the cooled cakes using a brush. And immediately decorate with sprinkles, nuts, candied fruits, small sweets or chocolate figures.

Easter cakes - this is the main dish for Easter. Little helpers, children, can also take part in their preparation. From this, the pastries will become tastier, and the holiday - truly family. On the site "I love to cook" you can find many recipes for Easter dishes and the secrets of their proper preparation.

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