Easter cakes are traditional pastries for Easter, which each housewife bakes and decorates in her own way. Today I have prepared a master class on cooking Easter cake decorated with small multi-colored meringues.
Ingredients:
150 g butter 250 g sugar 250 g cream cheese (cream cheese, kaimak, mascarpone) 3 eggs 300 g flour 13 g baking powder
Glaze: 100 g protein 300 g sugar 80 g water
We will also need cake molds: they can be large or small, according to your taste.
Cooking:
Tip: All ingredients should be at room temperature.
Preparing the dough:
1. Beat butter with sugar for 5 minutes.
Add cheese and beat until completely combined.
2. Add eggs one at a time to the mass, each time kneading the dough well.
3. Sift flour and baking powder and beat everything well again.
Optionally, you can add cinnamon, vanilla, cardamom, raisins, lemon or orange zest.
4. Put the dough into the cake molds 3/4 of the height of the mold and bake in a preheated oven for 35-40 minutes at 180 degrees.
We determine readiness with a wooden stick - it should remain dry.
Preparing the frosting:
5. Beat the protein until fluffy foam.
6. Boil the syrup from sugar and water to 118-121 degrees and pour it into the whipped protein in a thin stream, without stopping whipping the mass.
7. Beat the meringue at medium speed until fluffy, shiny, strong and holds its shape well.
Here is a set of products. All foods must be at room temperature.
First, let's prepare the brew. Dissolve the yeast in warm milk, add 1 teaspoon of sugar, add 30 grams of flour and mix everything gently until smooth.
Cover with cling film, put in a warm place for 40 minutes until a yeast cap is doubled in size.
After the dough has increased, melt the butter separately in a bowl. Add warm butter to the bowl.
Separately, in a bowl, mix sugar, cottage cheese, vanillin, salt. Mix all ingredients well.
Add 2 eggs.
Chop cherries and chocolate.
Add to curd mass.
Mix all ingredients well.
Add steam. Combine all ingredients carefully.
Add curd mass to the sifted flour.
Knead the dough. I mixed with a fork. Cover the bowl with cling film or a towel and put in a warm place from 1.5-3 hours. In general, the curd dough rises for a very long time, it took me almost 3 hours.
After 3 hours, the dough has doubled in size.
Punch down the dough well, divide into molds into 2/3 parts. Cover again with a towel or cling film and put in a warm place for 45 minutes. At this time, preheat the oven to 170 degrees. Put the risen dough in the oven for 45 minutes. Readiness to check for a dry stick. Ready cakes to cool.
Preparing a white hat. In a saucepan we combine sugar and water, boil the syrup to 120 degrees or for a test on a soft ball. Prepare ice water ahead of time. Scoop some syrup with a spoon and dip in ice water, try to roll a soft ball. If you succeed, then the syrup is ready.
Beat the white of one egg with a pinch of salt and vanilla.
The syrup is ready.
We begin to beat the protein again, adding hot syrup in a thin stream, whisk without stopping. Pour out all the syrup. Continue whisking for 10 minutes until voids appear on the sides of the bowl. During this time, the mass will increase in volume.
The mass became dense, glossy.
Decorate the top of the cake with the finished meringue.
The meringue keeps its shape perfectly, does not flow.
We decorate with colored sprinkles. I poured a little meringue from a gas burner. And decorated with sugar beads.
Enjoy your meal!!!
Lil, hurried forward.
The recipe has undergone minor changes, and most importantly for posterity, the products have acquired a specific weight, and not by eye, glass and finger.
But I like the dough, it is sweet, friable, fragrant, it does not live up to crackers.
Ingredients:
500 ml milk
50 g of fresh yeast (fresh yeast is perfectly stored for a year in a frozen state, let it thaw, the dough is cooked a little longer)
1-kg flour (bakery)
6 medium eggs
200 g butter at room temperature
300 gr sugar
1 tsp vanilla extract (used to be 1/2 tsp vanillin, vanilla pods give black dots).
0.5 tsp salt
400g (raisins, cranberries, peach, pineapple - dried fruits to your taste, do not put nuts)
Process:
1
Soak dried fruits in warm water for 15 minutes, drain.
2
Opara
Heat the milk to a pleasantly warm state, add 1 tbsp. l. sugar will dissolve the yeast. add 2 cups flour. Mix well, cover with a towel and put in a warm place.
3
Separate the yolks from the whites.
Beat egg whites with salt until firm peaks form.
Beat the yolks with sugar and vanilla extract until white.
4
The dough should double in size (about 30 minutes). add to it:
yolks, mix well
soft butter, stir
1 tbsp flour mix
egg whites, mix gently
leftover flour
Knead until the dough is smooth and comes together in a ball and is no longer sticky, but not stiff. Sometimes you need to add a little, no more than 1 cup of flour, but if you take a bakery, then this is not required. The main thing is not to be lazy and knead well. The dough should be like soft chewing gum, stretch, not tear, but be very soft and elastic.
5
Cover with a towel, leave warm for 40 minutes
Add dried fruits
Leave for 30min
6
Not Grease a paper mold with butter. Paper ones do not need to be lubricated. Fill one-third full with batter.
Cover with a towel and leave for 40-50 minutes in a warm place.
7
In a metal bowl at the bottom of the oven, put 0.5 cups of water. This is necessary so that the top does not tear, and the cake is baked from the inside and acquires a thin crispy crust.
Preheat the oven to 100-120g
Bake 10-15min
Raise the temperature to 180g
Bake for about 20 minutes, check for doneness and bake until dry. carefully hot steam!
Glaze
175g. Finely ground sugar (powdered)
6 art. l Water
2 squirrels
1. In a small saucepan, dissolve sugar in water, then boil the syrup.
2. Put the protein in a cup so that you can put it in a water bath, and beat with a mixer until hard peaks (until leaving a pattern).
3. With constant whipping of proteins, pour in a thin stream of hot syrup, and continue to beat until the mass is hard and shiny. Remove from heat and beat further until the mixture cools down.
4. Process the mass immediately after cooking or tightly closed food. put the film in a cold place (but not the refrigerator).
Very thick and tasty, shiny! It usually dries up on the 2nd day and still remains soft inside and does not fall off in pieces. And the biggest plus is no unethical, sticky smudges on the sides.
8
On hot Easter cakes from the bag with a wide round nozzle (or a hole about 0.5 cm) from the middle to the edges, apply meringue in a spiral.
Decorate to your liking.
Photos will be later.
We ourselves, and we definitely bake Easter cakes - by. And we certainly decorate it - with a special protein glaze for Easter cake. Such a white protein glaze for Easter cake in the form of a lush “hat” on Easter cakes looks very festive and adds solemnity to this symbolic pastry.
The recipe for protein glaze for Easter cake is quite simple, but still it has its own nuances. If you strictly observe them, you will certainly succeed: the whites will whip properly, the icing will be quite hard and beautiful. And, of course, very tasty!
By the way, this protein glaze for Easter cake, which does not crumble when cut and does not crumble, which is important. So, how to make protein icing for Easter cake - a detailed master class with step-by-step photos at your service!
Ingredients for covering 2-3 Easter cakes:
- 1 egg white;
- 200 g of powdered sugar;
- 1-2 tsp lemon juice.
How to make protein icing for Easter cake:
To prepare protein glaze, we use only well-chilled eggs. Therefore, in advance, for 5-6 hours, we place the eggs in the refrigerator. Before preparing the glaze, the eggs are thoroughly washed and wiped dry. Carefully, with a knife, break the eggs and separate the protein from the yolk. Pour the egg whites into a mixing bowl.
A prerequisite for making a good protein glaze: the bowl and beaters must be completely clean and dry. Therefore, thoroughly wash the bowl and beaters with detergent, rinse thoroughly and wipe dry. And only after that we use it for protein glaze. Wash the lemon, wipe dry. Squeeze a couple of teaspoons of lemon juice. Add to proteins.
Beat the protein with lemon juice for 20-30 seconds at low speed, the same amount at medium speed, and then at the highest speed until a thick foam forms. Beating time depends on the freshness of the eggs - fresh eggs take longer to beat.
Gradually, while continuing to beat, add the icing sugar, one tablespoon at a time, until the desired thickness of the glaze is reached.
Well-whipped egg whites should not drip off the spoon or beaters; the whites will form firm peaks. The whipping process is not long - 4-6 minutes. Powdered sugar may need a little more (2-3 tablespoons).
You need to decorate Easter cakes right away, since the protein glaze for Easter cake dries pretty quickly. Easter cakes by this time should be cooled down, otherwise the icing will flow. 
After applying the protein glaze for Easter cake, decorate it on top with confectionery sprinkles until it is frozen. Children love this process very much - feel free to entrust them with such work: it is difficult to spoil something in this case, and the children will enjoy it immensely.
Leave the decorated Easter cakes at room temperature until the glaze hardens.
The beautiful Christian holiday Easter is coming soon and we have already begun to prepare for it with might and main. Choose and look for the most interesting ways to color Easter eggs using paints or other products. There is still a lot of work. But today I want to propose to focus on only one topic. For example, I have already chosen how I will bake the Easter cake, but I have not yet decided how to cook the icing for the Easter cake. As it turned out, there are a lot of such cooking recipes and you can easily get lost in them, because even the icing can be different, and how many related problems can arise with it. For example, classic sugar icing can crumble and fall off the cake ahead of time, which will spoil its festive look. And what if you want colored glaze or chocolate. How to choose and what to cook in the end? Let's figure it out together.
How to make icing for Easter cake - the easiest recipe without eggs
The simplest and most popular icing for Easter cake is white sugar, made from powdered sugar. Contrasting with a ruddy Easter cake, it looks very beautiful, and it tastes great complements it. Personally, since childhood, I liked pieces of Easter cake with icing, if it fell off, I didn’t want to eat such a cake anymore. Icing is an essential element of Easter cake, without it I can hardly imagine this pastry.
For icing sugar you will need:
- powdered sugar - 100 grams,
- hot milk - a few tablespoons.
Cooking:
This is the most basic sugar icing recipe ever. It uses a minimum of ingredients and is suitable for those who doubt their abilities and have never prepared icing for Easter cake before.
The basis of this glaze is powdered sugar. Moreover, I suggest grinding it yourself in a coffee grinder in order to personally make sure that there will be no lumps and the icing will turn out smooth and uniform.
Pour powdered sugar into a deep bowl. Heat half a cup of milk and pour a tablespoon of milk into the powder and stir until no lumps disappear.
Stir step by step. They poured a spoon, stirred, realized that the powder was not all soaked, added another spoon. So you do not pour milk and do not have to add powder. It may turn out that there is no more ready-made powder left. Why take the risk of ruining the icing.
The icing of the desired consistency will stretch well and fit into a plate with a snake, and then slowly spread. In appearance, it looks like high-quality condensed milk, maybe a little thicker.
To apply icing on a small cake, you can simply dip the top of it into a plate with icing.
Large Easter cakes can be spread with a spatula or spoon. Be sure to let the glaze drip nicely on the sides of the cake in drops.
Now you can lay dried fruits, candied fruits and nuts on the glaze. You can sprinkle with multi-colored confectionery topping. Let the icing harden and the beautiful Easter cake decorations are ready.
Protein glaze for Easter cake
Icing for Easter cake made from proteins and powdered sugar is also very quick and easy to prepare. As in the previous recipe, the base of the glaze will be very finely ground powdered sugar. The smaller the better. And we will knead it on egg white, which will make the glaze more durable, but at the same time airy. You love meringue, it is prepared in a similar way.
For the white frosting you will need:
- powdered sugar - 200 grams,
- egg white - 1 pc,
- lemon juice - 1 teaspoon.
Cooking:
1. Wash a raw egg thoroughly with baking soda. Then break and separate the protein from the yolk. Put the protein in a bowl where it will be convenient to beat the icing.
2. Grind the sugar into powder, for example using a coffee grinder. Then sift the powder through a sieve so that no large particles and lumps remain. From them, the glaze will not turn out so homogeneous and smooth, and large particles of sugar will not allow it to thicken. Add part of the powder, a third or a quarter, to the bowl of protein.
3. Beat the powder with the protein with a mixer until the glaze thickens and becomes opaque white.
4. Add a teaspoon of lemon juice to the frosting. If there is no fresh lemon, then you can make a solution of citric acid. Beat further until strong peaks.
5. The protein glaze for the Easter cake should turn out thick and smooth, spreading quite a bit when you water or spread the cake with it.
Protein glaze is ready, you can spread it on Easter cake and sprinkle with dried fruits and nuts. As long as the icing is not frozen, they will stick well and will not crumble.
Icing for Easter cakes on gelatin - how to make sure that it does not crumble
White glossy and elegant sugar icing can be made not only from pure powder or eggs, but also with gelatin. Thanks to this ingredient, the icing becomes less brittle and, when finished, does not crumble on the cake at the moment when the cake is cut with a knife. It freezes very beautifully, tastes wonderful and sweet and keeps well on Easter cakes. What you need on the holy holiday of Easter.
For cooking you will need:
- sugar - 1 glass,
- gelatin - 1 teaspoon,
- water - 6 tablespoons.
Cooking:
1. In a small cup, mix a teaspoon of gelatin and two tablespoons of water. Mix well and leave for a few minutes for the gelatin to swell.
2. Pour sugar into a small saucepan and pour 4 tablespoons of water. Stir and put on low heat. Heat to dissolve sugar.
3. As soon as the syrup boils, remove it from the heat, let it cool a little and put the swollen gelatin into it. Stir until the gelatin lumps are completely dissolved. In warm syrup, it should dissolve without a trace.
4. Pour the gelatin syrup into a suitable container and beat with a mixer until the icing turns white and thick.
Thick and elastic glaze for Easter cakes can already be spread. The longer it sits and cools, the thicker it will become. The finished icing will not harden like egg white icing, it will remain slightly soft and therefore will not break or crumble.
Feel free to decorate Easter cakes with such icing, then cut into even pieces, icing on gelatin will keep its shape and appearance perfectly. No cracks or broken pieces. Perfect beauty.
Chocolate icing on gelatin that does not crumble
Chocolate icing, prepared according to this recipe, holds its shape just as well as sugar on gelatin. It is perfect for both cake and Easter cake, as it will not spread too much and will not crumble when cut. Gelatin makes it elastic enough to keep it beautiful and even under any conditions. It is prepared from cocoa powder and cream, so it tastes just excellent, like milk chocolate loved by many.
You will need:
- cocoa powder - 65 gr,
- cream 30% - 100 ml,
- water - 175 ml,
- sugar - 150 gr,
- gelatin - 10 gr.
Cooking:
1. First, soak 10 grams of gelatin powder with two tablespoons of water. Mix gelatin with water in a small bowl and leave for a while to swell.
2. In a separate small saucepan, combine sugar, water and cream. And put it on fire.
3. While stirring, bring this mixture to a boil. But do not boil too much, it should just start to boil. The sugar must be completely dissolved.
4. As soon as it boils, put cocoa powder in a saucepan. It must be sifted through a sieve so that lumps do not come across. Lumps will not dissolve well and may remain in the finished glaze.
5. Stir the cocoa powder well in this solution and after the mass becomes homogeneous, remove it from the stove and put it in the still hot swollen gelatin.
6. Thoroughly stir the gelatin into the hot chocolate. All lumps should disperse. If it is not possible to stir them completely, then you can strain the glaze through a sieve.
7. In order for the icing to thicken to the desired consistency and it can be applied to the cake, it must cool to about 35 degrees. Then it will slowly spread and leave beautiful streaks on the sides of the cake.
Chocolate icing for the cake is ready. It will look very nice if the Easter cake poured with such icing is sprinkled with coconut flakes.
Happy holidays!
Pink glaze on beetroot juice
I want to recommend this recipe to those who want to make icing for Easter cake, but leave it in its usual white color, and add variety and colors. In this case, not food coloring in the form of a powder is used, but natural, which means it is more useful and suitable even for small children. Who wouldn't want to cook such a bright and healthy Easter cake for Easter?
You will need:
- powdered sugar - 200 grams,
- egg white - 1 pc,
- beets - 1 pc. small,
- lemon juice - 1 tablespoon.
Cooking:
1. In a large bowl, separate the protein from the yolk. Try to break so that not a single drop of yolk gets in. Beat it with a whisk until it foams and turns a little white.
2. Now gradually add powdered sugar. Sift it through a sieve, and rub the lumps that come across with a spoon.
3. First add a third of a pood and mix it with protein until the lumps disappear. Then put the next part and so gradually mix in the whole.
4. When the protein with powder turns into a thick paste, add lemon juice. Stir further until all the juice is dissolved in the glaze.
5. Peel and grate small beets on a fine grater.
6. Put the grated beets in a bag of several layers of cheesecloth and squeeze the juice out of it into a small cup.
7. Now add the resulting beetroot juice to the glaze by a teaspoon and mix. Depending on how intense you want the color, put as many spoons. But I do not recommend that you put too much, too pronounced beet flavor may appear.
8. The finished pink icing for Easter cake will be thick and glossy. When covering baking, it will harden and remain lying in a beautiful hat.
In the same way, you can prepare icing for Easter cake and other colors. Carrot juice will give an orange color, spinach juice will give a green color, and blue will come from red cabbage. Try it and you will be able to decorate your Easter cake.
Caramel icing for Easter cake at home
And for dessert, if I may say so in this article, real caramel icing. I can bet that not many people prepare such a glaze for Easter cakes, and in my opinion it’s very in vain. Her taste is simply delicious candy, which is simply impossible to break away. It is especially good if you cook not too sweet Easter cakes, then it will create the necessary balance of tastes.
To prepare such a glaze, sugar, condensed milk, chocolate and gelatin are used, which makes it soft and tender. Such a glaze does not crumble and does not crumble from the cake, keeps its shape perfectly and does not dry out. True, quite a bit sticky. But this, as you know, in order for the expression "lick your fingers" to become literal.
With this, I’ll probably end our short digression into the variety of icing recipes until your head is spinning.
See you soon and don't forget to share your recipes!
