There are many recipes for making Easter cakes. I suggest one of the simplest, no dough. In this case, you do not need to knead the dough with your hands. Everything happens in a bowl or saucepan. Then spoon the dough into molds. From the specified amount of ingredients, two large cakes or six small ones are obtained. Prepare any meringue to taste: French, Swiss or Italian. Decorate the Easter cakes. Good luck and a good holiday!
Purpose: At the festive table / Easter
Main Ingredient: Eggs
- Chicken Egg - 3 Pieces
- Egg white - 2 Pieces (for meringue)
- Butter - 120 Grams
- Sugar - 270 grams (120 grams - in the dough, 150 grams - in the meringue)
- Vanilla sugar - 10 grams
- Wheat flour - 450 grams
- Milk - 250 Milliliters
- Yeast - 25 Grams (fresh)
- Salt - 0.5 Teaspoons
- Raisins - 150 Grams
Number of Servings: 10-12
How to cook "Easter cake with meringue"
Prepare the ingredients for making the cake.
Pour warm milk into a bowl and add yeast. Add a tablespoon of sugar and let the yeast foam. This will take 10-15 minutes.
Break the eggs into another bowl.
Beat eggs and sugar with a mixer until fluffy.
Add melted butter.
Beat everything again with a mixer. Add salt and vanilla sugar.
Combine a mixture of eggs, sugar and butter with milk and yeast, mix.
Add the sifted flour gradually.
Knead the dough. I used a planetary mixer, but a spoon works well too.
Cover the bowl with cling film and send to a warm place. In an hour and a half, the dough will do.
Wash the raisins well and cover with hot water for 10-15 minutes. Then drain the water. Add the raisins to the dough and stir. Place the dough again in a warm place to rise.
When the dough has increased in volume again, place it in the molds. I used a metal pan. Fill 1/3 of the mold with dough, cover with a towel or plastic wrap and let rise again.
Preheat the oven in advance and bake the cakes at 175-180 degrees for 35-40 minutes. Remove the cakes from the mold and refrigerate.
Prepare the meringue. I made an Italian one, in which proteins are brewed with hot syrup. Whisk the cold whites until soft peaks. Simultaneously boil the syrup and hot, gradually pour in a thin stream into the whipped egg whites, without ceasing to beat.
Decorate the cakes with meringue patterns using a cooking bag with an attachment. The Easter cake is ready.