To prepare, take the following products: cottage cheese, vanillin, condensed milk, honey, multi-colored marmalade, confectionery sprinkles.
I used cottage cheese with a fat content of 9%.
First of all, you need to rub the cottage cheese through a sieve with small holes, preferably twice. This is in case you don't have an immersion blender in your kitchen. In the second case, place the cottage cheese in a deep bowl, add condensed milk and vanillin. Grind with a blender to a paste-like consistency.
Add honey. I used buckwheat, it is more flavorful.
And chop it well again. The curd mass is ready.
Take marmalade in different colors, it will be more beautiful. Cut into thin slices.
There are special molds for making cottage cheese Easter, or you can take a suitable container, just so that there are holes at the bottom for the whey to drain. Cover with gauze folded in several layers. Press the curd mixture down and along all sides using a spatula. The mass is quite plastic and is well fixed on the sides of the mold.
Now take chopped marmalade of the same color and place it on the bottom, on the curd layer. Cover with a layer of curd. We alternate multi-colored marmalade with curd mass all the way to the top.
Cover the top layer with curd mass. Cover with gauze and place a weight. Place in the refrigerator for a couple of hours. I sent it overnight. Place the mold in a flat bowl, as the whey will escape. You can put several napkins under the form for better absorption.
Every year I bake Easter cakes according to one recipe, found on one of the culinary sites quite a long time ago. This year it was decided to add variety and prepare Easter cakes using a completely new recipe. The first recipe that interested me the most was Easter cake on choux pastry . The original recipe is quite complicated, I simplified it a little. But despite this, the cakes turned out very tasty.
marshmallows and marmalade can be replaced with nuts or dried fruits,
Mix 50 ml of milk, yeast and 1 tablespoon of sugar in a small cup. Leave in a warm place until the yeast foams.
Pour the remaining milk (200 ml), cream into the pan and add about 50 grams of flour (the consistency of the mixture should be approximately like pancake dough), mix everything well and put on fire. Bring the mixture to a boil, constantly stirring and rubbing with a spatula. When brewing the dough, lumps will certainly form; our goal is to keep them small and not many of them.
After the brewed flour and milk have cooled to body temperature, add diluted yeast, mix everything well and put the dough in a warm place to rise.
Melt the butter (margarine) and cool. I melt the butter on low power in the microwave.
Add eggs, sugar, vanilla sugar, salt and butter to the suitable dough. Mix until smooth.
Gradually adding sifted flour, knead the dough (it is better to start adding flour with 700 grams). To prevent the dough from sticking too much to your hands, constantly lubricate your hands. vegetable oil, thereby mixing it into the dough.
The dough for Easter cakes must be kneaded for a very long time, do not rush to add flour, if the dough sticks to your hands, just knead it longer.
Ready dough Grease with vegetable oil, place in a large cup, cover with a towel and place in a warm place to rise (the dough should increase at least 2 times).
Wash the dried apricots, dry them and cut them into cubes. We also cut marshmallows and marmalade into cubes.
Let's prepare the baking dishes. It is most convenient to use special disposable paper forms. If there are none, then the Easter cake molds need to be well greased inside, sprinkle with flour and put baking paper on one.
Mix dried apricots, marshmallows and marmalade into the risen dough and distribute the dough among the molds. The forms need to be filled approximately ½ full. Let the dough rise again in the molds.
Bake the cakes in an oven preheated to 160 degrees for 40-70 minutes (baking time depends on the size of the cakes). If the top of the cake is already browned, but inside it is still raw (readiness is checked with a wooden stick), then cover the top of the cake with foil.
We carefully remove the finished Easter cakes from the molds (there is no need to remove Easter cakes from paper forms) and let them cool.
Squeeze 2 tablespoons of lemon juice into a bowl, add powdered sugar and rub well. The mass should become shiny and viscous; if necessary, add a little more lemon juice, literally 0.5 tablespoons at a time.
Apply icing to the cakes and decorate with decorative sprinkles.
Bon appetit.
You can always buy Easter cake in the store. However, homemade Easter cake made from the most delicious ingredients is more delicious. fresh ingredients to your taste. The whole family will love this homemade Easter meal. A multicooker will help you cope with such a difficult task as baking Easter cake. Yes, and cook this one delicious pastries It is possible not only for Easter, but also at any other time.
To decorate the Easter cake, you can use whatever you like. This can be glaze and additional decorative elements: colored dragees, chocolate chips, nuts. In this case, the cake is decorated with powdered sugar and marmalade. You can optionally add candied fruits, marmalade, nuts, raisins and other favorite ingredients to the dough. In this recipe, raisins and pieces of marmalade are added to the dough. The marmalade will dissolve, but will remain fruity. good taste in the finished cake.
To cook delicious Easter cake in a slow cooker, we need:
flour – 600 g;
milk – 250 ml;
eggs – 12 pcs. quail or 4 pcs. chicken (the recipe uses quail);
butter– 100 g for preparing the dough and 10 g for greasing the bowl;
cane sugar or white – 150 g (cane is used in the recipe);
salt - half a teaspoon. l.;
instant yeast - 3.5 teaspoons. l.;
vanillin - on the tip of a knife;
marmalade – 30-40 g;
raisins – 30 g;
powdered sugar for decoration - to taste.
1. Prepare marmalade for the Easter cake itself and for decorating it. Cut the gummies into small pieces.
2. Pour flour into a deep container, then add yeast to it. This recipe uses instant dry yeast. Mix flour and yeast.
3. Break the eggs and separate the whites from the yolks. Place the yolks in another container (in which it will be convenient to knead the dough), add sugar to them.
4. Beat the yolks thoroughly with sugar. It is better to beat with a mixer.
5. Warm the milk a little. Add warm milk, butter, salt and vanillin to the mixture of yolks and sugar.
6. Beat all ingredients with a mixer.
7. Gradually add flour and yeast to the mixture, stirring the dough all the time. Also add raisins and half of the chopped marmalade to the dough (reserve the other part of the marmalade for decoration, if necessary).
8. Continue kneading the dough. At this stage, you already need to mix the dough by hand, as it becomes tighter. The dough should stop sticking to the dishes; it should not be liquid, but, on the contrary, very thick. If this consistency is not achieved, you need to add more flour (but not more than 80-100 g). Cover the finished dough and place in a warm place. It takes 2 hours for the dough to rise.
9. After 2 hours, remove the dough from a warm place. Prepare the multicooker bowl - generously grease the bottom of the bowl with butter.
10. Place the dough in the bowl of the kitchen appliance, place the bowl in the multicooker and close the lid. Then turn on the automatic keep warm program. After 10 minutes, turn off the heat supply and leave the dough in the multicooker for another 30-40 minutes.
11. After the specified time, check the dough - it should increase by about 2 times. After this, bake the cake (with the lid closed) using the “Baking” program for 1 hour 20 minutes.
12. After the multicooker beeps, open the lid and let the cake cool slightly.
13. Carefully place the cake on a large plate.
14. You can start decorating the Easter cake. In this recipe, the cake is simply sprinkled with powdered sugar.
15. Place chopped marmalade on top of the powdered sugar. You can also decorate the cake with icing. To prepare it, you need to mix powdered sugar, egg whites and lemon juice in approximately the following proportion: for 1 whole glass. powder take 1 teaspoon. l. lemon juice and 4-5 egg whites quail eggs. The already separated egg whites remain during the preparation of the cake.
16. Easter cake in the slow cooker is ready! You can serve the cake to the table. Bon appetit!
Alternative video recipe for Easter cake in a slow cooker:
If you liked the recipe, we would be grateful if you share it on social networks:
This year I once again decided to experiment with Easter cakes.
I can say that this recipe good not only for celebrating the Holy Resurrection of Christ, but also for everyday use. Kulich can be presented to sweet tooth lovers as a cupcake or cottage cheese pie.
So, first you need to mix the dough.
To do this, combine 1/4 cup of warm milk (not hot!), 1 tbsp. heaped spoonful of flour, 1 tsp. sugar, 8g dry yeast (or 25g fresh yeast).
Mix thoroughly and leave in a warm place for 20-30 minutes.
It should increase several times.
While the dough is rising, mix the remaining ingredients.
Beat 2 eggs and 1 yolk with sugar with a mixer at high speed.
The white of 1 egg is useful for the glaze.
Grind the cottage cheese with a fork, add 50 g of melted butter.
Add the eggs beaten with sugar into the cottage cheese. Mix.
Add 1/2 teaspoon of salt.
Place the dough into the mixture and stir.
Add 2 cups of sifted flour and knead into a loose, sticky dough.
If desired, you can add 1 tbsp. a spoonful of cognac.
Grease the baking pans with butter and fill them halfway with dough. Leave in a warm place for 1.5-2 hours to rise.
Then bake in an oven preheated to 180*C for 40-50 minutes. You have to be careful that the top doesn't burn.
Check readiness with a dry wooden stick.
The finished product can be decorated with traditional protein glaze or, as I did, greased with condensed milk and sprinkled with coconut flakes.
I liked the taste of the cake. The only nuance is the top of the cake, which is not always rounded. And I haven’t figured out what it depends on yet... Mine was flat, which is not very good for a holiday cake.
When cut, the cake is porous, not dry.
Try it!)
Bon appetit!
Cooking time: PT03H20M 3 hours 20 minutes
Brew the flour with hot cream - bring the cream (1 cup) to a boil and, stirring vigorously, add the sifted flour (1-3 tablespoons), mix well and cool to room temperature.
Dissolve yeast in 0.5 cups of warm cream.
Pour the yeast into the cooled brewed flour and mix well.
Place the resulting dough in a warm place to rise.
Melt the butter and cool to body temperature.
Carefully separate the whites from the yolks.
Grind the yolks with sugar and vanilla sugar.
Beat the egg whites until they form a stiff foam so that they do not spill out when the bowl is tilted (beat the egg whites last when you need to add them to the dough).
Add the yolks, mashed with sugar, into the risen dough, pour in the oil, add salt and mix the dough.
Add the beaten egg whites into the dough and mix gently from top to bottom.
Gradually adding sifted flour to knead into a soft elastic dough.
* It is better not to add all the flour to the dough at one time. First you need to add some flour to the dough, transfer it to the table, and knead, constantly dusting the table and the dough with a small amount of flour. This way, the dough will be well kneaded, will not absorb excess flour, and will not stick to your hands.
Grease the finished, well-kneaded dough with oil, place in a large bowl, cover with a towel or napkin and place in a warm place to rise.
Cut marmalade and marshmallows into cubes.
Wash dried apricots (if necessary, steam in boiling water for ~10 minutes) and dry on a towel. Cut dried apricots into cubes or thin strips.
* It is better to steam dried apricots and cut them the day before - this will save your time.
Add dried apricots, marmalade, marshmallows into the risen dough and stir a little so that the ingredients added to the dough are evenly distributed.
Place the dough back in a warm place, covered with a napkin.
Prepare the molds for baking Easter cakes: place an oiled circle on the bottom of the mold parchment paper, and grease the walls with vegetable oil and sprinkle with flour or breadcrumbs.
Place the risen dough into the prepared pans, taking up no more than 1/2-1/3 of the pan.
Let the dough rise in the molds again and brush the top of the cake with egg (it is not necessary to brush with egg).
You can (but not necessarily) insert a long wooden stick into the middle of the cake - then the dough will rise, clinging to the stick, and the cake will turn out more even.
Bake the cakes for ~40-70 minutes at a temperature of ~180°C, depending on the size of the cake.
To prevent the top of the cake from burning, after it has browned, you need to cover it with a circle of paper moistened with water. The readiness of the Easter cake is checked by inserting a thin wooden stick into it: if the inserted stick is dry, then the Easter cake is ready, and if there is dough on it, the Easter cake is raw.
Carefully remove the finished cakes from the mold (be careful not to break them) and place them sideways on a towel-lined pillow or bed, cover with a towel and periodically turn them on different sides until the cakes have cooled.
After cooling, the cake can be covered with icing or whipped egg whites, you can pour melted chocolate on top and decorate with candied fruits, berries, and chocolate figures.
Place the finished Easter cakes in a large pan lined with a towel, cover with a lid and place in a warm place overnight (for example, near a radiator) - the Easter cakes should ripen.
For the glaze:
Beat the chilled egg white, gradually add powdered sugar and a tablespoon of freshly squeezed lemon juice.
Apply the glaze to the cakes and leave to dry (you can put the cakes with the glaze in the oven).
