Easter cake from the chef. Cookie recipe from the chef. Easter cake from the chef of the restaurant

02.03.2022

May 02, 2018 No comments

The most important treats for Easter are painted boiled eggs, cottage cheese Easter and, of course, Easter cake. Kulich is a festive Easter bread. It is baked on the basis of yeast dough. Butter, sugar and eggs are added to it.

And to this day, Easter cakes made according to old recipes come out tasty and lush. Cooking Easter cake requires culinary skills and a careful attitude: the dough must stand in a warm place, and does not like temperature changes. In the process of cooking, it is important not to rush. From time to time, additional products are used in the Easter cake recipe, in particular, honey, nuts, raisins, citrus fruits, chocolate, all kinds of spices (cinnamon, vanilla, nutmeg), etc.

It is especially important to decorate the cake beautifully. Traditionally, Easter cake is decorated with raisins or nuts, which depict the letters ХВ or a cross. However, there are other decoration options, you can safely experiment.

As part of this article, interesting recipes for Easter cake from chefs will be presented, starting from the simplest to more complex and unusual.

Most of those who have tried Easter cake according to this recipe say that the cake turns out to be lush and sweet.

Products:

Raisins - 100 gr
Dried cranberries - 100 gr
Red dry wine - 100 ml
Milk - 1 tbsp.
Yeast - 40 gr.
flour - 750 g
butter - 200 gr.
cream - 100 ml
8 eggs
Cane sugar - 150 gr.
vanilla - 40 gr.
Salt - 1/2 tsp

Pour cranberries with raisins with fortified wine and leave for a couple of hours. Take 150 ml of slightly warmed milk, add yeast mixed with half a glass of flour, stir. Cover and put in a warm place for an hour. Add 150 ml of warmed milk to the dough, sift 100 gr. flour, mix well and put in a warm place for another hour.

Sift 550 g of flour in a pile on the table, pour melted butter and cream in the center of the flour. Add 6 yolks and 2 whole eggs, granulated sugar, vanilla and some salt. Knead well with your hands until elastic, at least 10 minutes.

Rinse dried fruits, let drain with water. Separate the dried fruits on a sheet of parchment, sprinkle with flour and roll thoroughly.

Mix the dough with wine and dough, knead well. When the dough turns out to be too steep, then you need to pour in a small amount of water while kneading, the dough will become more soft. Add cranberries and raisins, mix well again.

Lubricate a couple of deep round baking dishes (about 20 cm) with oil, put the dough no more than half the depth, cover with a towel and put in a warm place for a couple of hours. The dough will double in size.

Then bake in an oven preheated to 200 degrees for 12 minutes, reduce the temperature to 160 degrees and bake for about 40 more minutes. Take out and put the cakes on a towel.

It takes a lot of effort to make a traditional yeast dough cake, but a delicious Easter cake deserves it!

dried cherries - 100 g.
rum - 100 ml
dry yeast - 10g
flour - 0.5 kg
milk - 150 ml
butter - 100 g
cream - 120 ml
6 eggs
Sugar - 150 g
vanilla sugar - 1 tbsp.
Salt - 0.5 tsp.

Dried cherries pour 50 ml of rum and leave for 3-6 hours.

To make a dough, pour half a glass of warm water into a bowl and dissolve the yeast in it. Add 100 g flour and mix thoroughly. Cover and put in a warm place for an hour. Next, add half a glass of warm milk and 100 g of flour to the dough, stir and put in a warm place for one hour.

Sift 300 g of flour on the table with a slide, make a recess in the center, pour in the melted butter and cream. Add a whole egg, five yolks, sugar and vanilla sugar. Knead the dough well with your hands so that it becomes plastic.

Preheat oven to 200°C. Rinse dried fruits, let drain with water. Spread the dried fruits on a sheet of parchment, sprinkle with flour and roll thoroughly. Mix the dough with dough and 50 ml of rum, knead well. Add dried fruits to the bowl, knead thoroughly again and put the dough in a warm place for a couple of hours.

Put the dough into the cake molds so that it takes up less than half the depth in each mold. Let rise for about half an hour. Bake until they rise. Put and cool, (lay on its side) on a towel. Decorate to your taste.

For cooking you will need:

Flour - 0.5 kg
Milk - 250 ml
butter - 120 g
egg yolks - 5 pcs
sugar - 130 g
orange peel - 100 g
vodka - 50 g
dry yeast - 10 g
0.3 tsp. grated nutmeg, ground cloves and
1 tsp ground cinnamon and cardamom
a pinch of saffron strands
150 g powdered sugar - 150 g
egg white - 1 pc.

Pour vodka over saffron. For the dough, slightly warm the milk, add the yeast, mix until even. Add 250 g flour and mix well. Cover and leave in a warm place for one hour.

Beat the yolks by adding sugar, add vodka-filled saffron, and ground spices. Mix the mixture into a dough, add another 250 g of flour. Knead first with a spoon and then with your hands for at least 10 minutes.

Melt the butter and add to the broth. Knead for about 15 more minutes. Add chopped zest and knead for another 10 minutes. Cover the dough and leave to rise for two hours.

Preheat oven to 190 degrees. Arrange the dough in the cake molds so that the dough takes up no more than 1/2 of the depth of the mold. Let rise for about half an hour. Bake until the cookies rise. Remove from the oven and cool the cakes by laying them on their side on a towel.

To prepare the glaze, mix powdered sugar with egg white, decorate Easter cakes to your taste. The glaze hardens quickly, so you need to do it right away.

For cooking you will need:

50 ml milk
600 g flour
150 g sugar
10 g dry yeast
200 g cottage cheese
50 g butter
2 chicken eggs
1 egg yolk
salt - 2/3 tsp
15 g vanilla sugar
Dried fruits, raisins - to taste
For decoration:
icing, candied fruits, nuts, etc.

First of all, you need to make a dough. Heat milk to 36-38 degrees, dilute sugar and yeast in it, add flour, mix thoroughly. Cover the bowl with a towel and place in a warm place for about 10-15 minutes. (until the yeast rises).

Knead the dough gently with a spoon. Beat two eggs, egg yolk and sugar until white and smooth. In the resulting mixture, wipe the cottage cheese through a sieve (the cottage cheese should not be very greasy, but not too dry), pour in the melted butter, add vanilla sugar and a little salt. Thoroughly mix the mass. Add the risen and mix thoroughly again. Sift flour, add candied fruits and mix everything thoroughly again. The result should be a sticky, not too thick, very viscous dough. As a rule, the dough takes about 400 g of flour.

Grease the cake molds with melted butter. Spread the dough halfway down the mold, cover with a towel and place in a warm place. The dough will double in size, which will take 2 to 4 hours.

Preheat the oven to 190 degrees. Put the forms with risen cakes in a preheated oven for 12 minutes. Then reduce the temperature to 170 degrees and bake for another 40-50 minutes. The baking time depends on the wall thickness and the size of the molds. After half an hour, check the cakes for readiness with a wooden skewer. If it comes out of the cake dry, then the cake is ready. When cooking, you can use foil.

When you are convinced that the cake is ready, take out and cool the cake. Decorate as desired (icing, candied nuts, etc.).

Excellent in taste and very festive in appearance. With a gentle light crumb and fragrant dried fruits.

For cooking you will need:

Eggs - 2 pcs.;
egg yolks - 3 pcs.;
milk - 200 g;
sugar - 150 g;
vanilla sugar - 1 tbsp;
a bag of yeast - 10 g;
butter - 120 g;
flour - 600 g;
salt - ½ tsp;
dried fruits (raisins, dried cherries or cranberries) - 200 g;
chopped nuts - 100 g.

Yeast must be dissolved in milk heated to 37 degrees. Beat two chicken eggs, three yolks, and sugar and salt until fluffy with a mixer. Reduce speed and slowly pour in milk mixed with yeast. Knead the dough with your hands, about 10 minutes.

Then add softened butter and continue to knead until the ingredients are homogeneous, about 10 more minutes.

Carefully transfer the dough to a pre-oiled bowl, cover with a towel soaked in water and put in a warm place for 1 hour. (it is permissible to put it in the oven, heated to 50 degrees, open the door a little).

Dry dried fruits, mix with nuts, add two tablespoons of flour. Put the dough in time on a lightly floured surface, lengthen with your hands and pour 1/3 of the filling. Gather the edges to the center, hiding the filling and stretch again. Pour another 1/3 of the filling and do the same. In such a leisurely way, add all the dried fruits with nuts, evenly distribute the filling.

Divide the dough into two parts. Take a couple of baking dishes, grease well with oil, sprinkle with a little flour.

Put the dough in greased with oil, cover with a towel and put to rise in the oven for 40-50 minutes.

After half an hour, you can begin to check the readiness of the Easter cakes by piercing them with a wooden skewer, if it is dry, you can get it. Cool our Easter cakes, decorate to your taste.

Such a cake can be baked not only for Christmas, but also for Easter. It will look amazing with frosting!

This Easter cake recipe is presented by the pastry chef of one of the family restaurants. Preparation for the festival for many is also a dear and solemn part than the holiday itself. Easter is no exception. And when the whole family prepares the festive table, then the celebration turned out to be a success.

For cooking you will need:

Egg white - 1 pc.
powdered sugar - 140 g
lemon juice - ½ tsp
dry yeast - 12 g
flour - 450 g
milk - 1 tbsp.
sugar - 170 g
butter - 130 g
vegetable oil - 20 g
yolks - 100 g
candied fruits, raisins - 100 g each
rum - 50 ml
vanilla, ground nutmeg, ginger, cardamom
salt - ½ tsp

Cut candied fruits into small pieces, combine with raisins, add rum, mix. Set aside.

Heat milk to 37-40 ° C, mix with mashed yeast, flour and sugar. Stir and leave for half an hour in a warm place.

Dry the raisins with candied fruit on paper towels.

Take a deep bowl, mix the dough with sugar, vegetable and butter, egg yolks, vanilla rum, salt and spices. Knead until smooth.

Add sifted flour, raisins, and candied fruit. Knead soft plastic dough. Divide it into two parts. Arrange in forms, filling them in half, let rise, putting in a warm place for an hour and a half. Bake in a preheated oven (170 ° C for 35-40 minutes).

Cool the cookies. For the glaze, mix the egg white, icing sugar, lemon juice and immediately pour over the top. You can also decorate the cake to your taste.

simple cake

One of the easiest cookie recipes. In just two hours you can cook a wonderful tasty Easter cake.

For cooking you will need:

Dry or fresh yeast
Flour - 600g
butter - 120 g
chicken eggs - 2 pcs.
egg yolks - 2 pcs.
brown sugar - 150 g
sugar -50g
salt - 0.5 tsp
cream - 100 g

Heat water to a temperature of 37-40 ° C, stir the yeast until smooth. Pour 120 g of flour, knead well and put in a warm place for half an hour.

Then melt the butter. Whisk in the eggs, adding the salt, as well as the egg yolks and brown sugar, until fluffy. Mix butter with cream and egg mixture.

Sift the flour on the table with a slide, make a dimple in the center, pour in the yeast and cream mixture. Knead the dough until elastic, it should lag behind your hands.

Put the dough in a deep bowl, cover with a towel and put in a warm place for two hours.

Preheat oven to 190°C. Lay out the dough in the forms so that it is not more than half the depth of the form. Wait 25-30 minutes for it to rise. Bake until done.

Easter is one of the most beloved and revered spring holidays by us. For believing Christians, it has a special meaning - the Resurrection of Christ symbolizes the victory of life over death, gives everyone hope for salvation. However, people who are far from religion also love Easter, because of the bright mood that this day gives to everyone, and, of course, because of the festive treats that housewives delight relatives and friends with.

The main place on the festive Easter table is traditionally occupied by Easter cake. It must be round, tall and made from yeast dough. Round - because, according to legend, the shroud of Christ, buried according to Jewish customs, was round. High - because during Easter everything in nature comes to life and stretches upwards. And the disciples of Christ ate leavened or yeast bread (atros) after the Resurrection of the Lord from the dead - therefore, Easter cake is sometimes called homemade artos, by analogy with Easter church bread. Easter cakes are usually baked on a clean Thursday of Holy Week - on this day, preparations for the holiday are completed in the homes of believers.

Almost every home has its own proven recipe for Easter cakes, which is passed down from generation to generation. And today you have a great opportunity to bake Easter cakes according to the signature recipes of the best chefs in our city. Each of them is good in its own way, each has its own zest that makes the Easter treat absolutely unique. Choose which one suits you best!

Inna Piterova

brand chef / founder of the Confectionery House "Marzipan"

Ingredients

Flour - 335 gr.

Oil - 116 gr.

Chicken egg - 2 pcs.

Sugar - 130 gr.

Yeast - 15 gr.

Milk - 125 ml.

Cognac - 1 tbsp. l.

Candied orange - 50 gr.

Dried apricots - 50 gr.

Dried cranberries - 50 gr.

Raisins - 100 gr.

Salt - 2 gr.

Add yeast to warm milk, 3 tbsp. sugar, 2 tbsp. Flour, move and leave for 1 hour in a warm place.

Then add eggs, sugar, softened butter, salt, vanilla sugar, candied fruits and dried fruits, sifted flour, cognac to the dough and knead the dough. It should be slightly damp, only slightly sticky to your hands, do not hammer it heavily with flour. Leave for about 1 hour in a warm, draft-free place, covered with a towel.

After the dough has almost doubled in size, lay it out in the molds and bake.

Before you find your recipe, you have to try a lot. Surely a couple of times it should not work at all. And even when you think: here it is perfect, you still want to change something later.

The secret of a delicious cake is in the amount of butter (it must be of the highest quality), the balance of sugar, dried fruits and candied fruits. I soak cranberries in cognac. It is very important to correctly withstand the fermentation of the dough and not to miss the dough.

We basically do not use any artificial improvers in order to simplify our lives and speed up the process. And the process is not very simple: the fermentation of the dough, the correct detuning of the dough, baking and decoration.
For Easter, the entire staff of the Confectionery House began to prepare for three weeks already. We made the decor, all the calculations and purchases in advance. It remains only to knead and bake.

The composition is delicious - juicy dried apricots, soaked raisins, candied orange and cranberries, which gives a pleasant sourness. Butter 82%, milk and eggs, vanilla, live yeast. The decor is a chocolate nest, marzipan eggs and a family of birds. Kulich looks like a cute cake and our customers love it!

Easter for me is not a traditional religious holiday. It's something more. Easter is the victory of life over darkness, it is a manifesto of God's love for us. Easter reconciled us with the Father. And I would like to wish everyone on this day to be tolerant of each other, merciful. To forgive when there is no reason for forgiveness, and to love when there is no longer strength. Because the Father 2000 years ago did just that with respect to us. He gave the most precious thing He had - His Son Jesus. So that we have hope and a chance to change something in our lives for the better.

Happy Easter to you!

Dmitry Shamburov

The Voda restaurant chef

Ingredients

Milk -150 ml.

Kefir - 50 ml.

Flour - 450 gr.

Chicken egg (yolks) - 6 pcs.

Sugar - 100 gr.

Butter - 120 gr.

Candied fruits - 100 gr.

Hazelnut - 100 gr.

Zest of 1 lemon

Rum or cognac - 30 gr.

Leaven

We take 10 grams of flour and 50 ml of water and kefir each, knead and cover with a towel. In this form, the leaven should stand for a day in a warm place.

The next day, we crush the leaven, which should rise by this time, and again leave it for a day. At this time, pour candied fruits and nuts with rum or cognac and leave to brew overnight.
After this time, pour the remaining flour into the beating container, add the leaven, 150 ml of warm milk, 100 gr. sugar, lemon zest, warm butter and egg yolks. It is advisable to mix all this in a planetary mixer with a hook attachment. Cover with a towel and leave in a warm place until the mass doubles in size.

Then punch down the dough and leave for another 25 minutes.

After that, we crush candied fruits and nuts into the dough, and distribute it into 3 cake molds with a diameter of 13 cm. Cover with a towel and let rise.

As soon as the dough rises to the edge of the mold, put the waders in an oven preheated to 180 degrees for 50 minutes. Our cake is ready!

This is not quite a cake - the difference is that the dough is kneaded on a special sourdough, without baker's yeast. Sourdough baking differs from yeast baking in taste, shelf life, and even in its effect on the body.
In principle, I believe that there is nothing wrong with baker's yeast if used in small quantities.

And yet there is a similarity between Easter cake and our Easter dessert. It is that you need to devote a lot of time to them. Both Easter cake and our dessert cannot be baked in 30 minutes or even an hour. This “magic” will take you a day and a half. And most importantly - you need to put your soul and be able to feel the dough. On top of our Easter dessert is white chocolate icing, a nest and small chocolate eggs.

Happy holiday everyone! Happy Easter everyone! We wish you peace and good! May this great Christian holiday bring joy and light to your home!

Evgeny Timofeev

master class leader, chef,
founder of the culinary studio and catering service "Timofeev-FOOD"

Ingredients

Milk - 500 ml.

Kefir - 500 ml.

Sugar - 4 cups

Salt - 1 tsp

Olive oil - 3 tbsp. l.

Flour - 2 kg

Pressed yeast

Chicken egg - 6 pcs.

Vanilla sugar - 2 tbsp. l.

Creamy margarine - 1 pack

Butter - 1 pack

Sour cream - 200 gr

Raisins - 1 cup

Dried apricots - 1 cup

Figs - 1 cup

First of all, you need to make a pair. Heat kefir and milk to 35 degrees, add yeast, half a glass of sugar and 2 cups of flour. Be sure to sift the flour! Stir gently and place in a warm place, covered with a cotton towel.

On average, the dough will be suitable for 1.5 hours - it depends on the room temperature.

Separate whites from yolks. Grind the yolks with the remaining sugar until white, and beat the whites with salt until foamy. When the dough comes up and a fluffy hat forms, gradually add sour cream, olive oil, soft butter and margarine and mix well all this mass.

Add yolks with sugar and whites with salt. Knead very well and for a long time so that the dough begins to come off your hands. Add soaked dried fruits. After that, once again put the dough to approach, covering with a towel.

The dough should rise twice. When it fits for the first time, fold it gently. In the second approach, add vanilla sugar, mix and arrange in molds. In the form, the dough should fill no more than 1/3 of the total volume.

When the dough fits more than half in the molds (about 3/4), we send our Easter cakes to the oven at 170 degrees. The average form is baked for 35 - 40 minutes, large - 1 hour. Everything will work out - the main thing is to think about the good and smile while preparing the Easter cake!

I sincerely congratulate everyone on the bright Sunday of Christ! On this festive day, I wish you good health and all the best!

Nadezhda Volkova

cafe manager "Garmoshka"

In a large bowl, combine 2 eggs and 1 yolk with all the sugar. Mix everything thoroughly with a spoon or whisk until the sugar is completely dissolved. Add 125 gr. soft butter.

In another bowl, heat the baked milk until warm and dissolve the pressed yeast in it. Pour the milk with yeast into the egg-butter mixture and stir thoroughly.

Cover with plastic wrap or plastic wrap and leave at room temperature overnight (8-12 hours). During this time, the dough will rise and fall. In this case, there will be an oil layer on the surface, and fermentation under it.

In the morning, add the sifted wheat flour, vanillin and salt to the dough. There, immediately enter the steamed raisins and chopped zest (optional). The dough will turn out sticky, much more tender than the usual yeast dough, from which Easter cakes are formed. Lubricate your hands with oil so that it is convenient to knead the dough. Tighten the bowl with cling film or cover with a towel and leave to ferment warm for 1-1.5 hours.

After this time, the Alexandrian yeast dough for Easter cakes will at least double in size. Gently punch down the dough to release the air, and place in baking pans greased with butter.

Put the form with the dough to proof in a warm place until the dough grows 1.5 times. Depending on the temperature, this will take 1-1.5 hours.

Turn on the oven in advance and preheat to 180 degrees. Bake Easter cakes from Alexandria dough at the middle level of the oven at the same temperature for the first 30 minutes, then reduce the temperature to 160 degrees and bake for another 10-20 minutes.

Decorate ready-made Easter cakes with walnuts and pine nuts, almond petals and sprinkle with powdered sugar.

On this wonderful day, we wish you to follow through life with a good dream and a strong belief that everything planned will come true! Let all your affairs always start “with a light hand” and end only with success, and a good mood will become a constant companion on the way! We believe that only peace and warmth will fill your home, where you will always be met by relatives and friends!

The first step is to knead the dough. Cut the banana into small pieces and mash well. Add water, orange juice and flour. Mix everything thoroughly in a blender. If you add a little more orange juice, the cake will turn out “with sourness”.
Add 2 tablespoons of sugar, coconut oil and raisins to the dough and mix well again.
Divide the dough into molds. You can make several small cakes, or you can make one big one. This will depend on the baking time. For example, if you decide to make six small cakes, then you first need to bake for 40 minutes at a temperature of 180 degrees, and then another 30 minutes at a temperature of 200 degrees. And if you decide to make one big Easter cake, then for the first 40 minutes you need to keep the temperature at 180 degrees, and then for another 50 minutes - 200 degrees.
Now prepare the sauce. Cashews must first be soaked overnight so that the nuts swell and become soft. Place cashews in a blender, add coconut milk and blend. As a sweetener, you can use a tablespoon of agave syrup or coconut sugar. Flavoring can be cinnamon or vanilla - just a teaspoon.
When the cake has cooled, pour sauce over it and serve immediately. You can decorate with finely chopped raisins and dried fruits. Such an Easter cake is stored for 2-3 days, but the sauce must be prepared fresh every time.

The dough for Easter cake is yeasty, rich, heavy. It contains a lot of nuts, candied fruits and dried fruits. Be sure to have a lot of eggs, butter and milk. All that we were deprived of for the entire 7 weeks of Lent. Such dough is hard to knead, you need a good mixer or strong hands. But all this is not really the main thing, because a really proven recipe is important in Easter cake. And if you have it, then strictly follow it, put as much flour and eggs as indicated, even if it seems that the dough turns out to be watery. And set the oven temperature exactly as indicated in the recipe, no more and no less. Because baking, and Easter cakes in particular, is a chemical process, and accuracy and accuracy are important here.

Well, we have prepared for you 6 excellent recipes from professionals.

Easter cake from Mikhail Simagin

Recipe by Mikhail Simagin, chef at Khlebnaya Lavka bakery

100 g butter

50 g sugar

100 g sour cream

½ cup milk

1 g vanilla sugar

20 g fresh yeast

3 cups flour

Step 1. Heat the milk to 30 degrees and dilute the yeast in it.

Step 2. Pour a glass of flour, stir, let the dough come up.

Step 3. Grind the eggs with sugar and vanilla. Add to suitable brew.

Step 4. Add sour cream and butter, add the remaining flour and mix everything well.

Step 5. Knead the dough so that it does not stick to your hands and from the sides of the bowl.

Step 6. Leave to rise in a warm place.

Step 7. Arrange in small molds and bake at a temperature of 180 degrees for 20 minutes.

Step 8. You can decorate cupcakes with icing and confectionery sprinkles.

Recipe from the brand chef of Kolbasoff restaurants Alexander Popov

Candied fruit cake Photo: Shutterstock.com

25 g live yeast

140 g sugar

100 g chicken eggs

120 g butter

150 g milk

30 g candied fruits

5 g vanilla extract

70 g raisins

2 g orange peel

1 g lemon zest

Step 1. Make a dough: Take 65 g of flour and add yeast pre-diluted in warm water to it, add a tablespoon of sugar. Leave for 1 hour.

Step 2. Sort the raisins, rinse and soak in warm water. Add the remaining ingredients to the finished dough, last of all, melted butter, candied fruits, prepared raisins.

Step 3. Knead until the dough does not lag behind the walls.

Step 4. Put in a mold and leave for about 50 minutes. Then bake at a temperature of 150-160 degrees.

Step 5. Cover the finished cake with icing or chocolate, you can decorate with candied fruit.

Now, usually only eggs are painted for the Easter table, and diligent housewives prepare Easter cottage cheese and bake Easter cake with their own hands. But it was not always so. In the old days in Russia, it was customary to prepare 48 dishes for the Easter table, one for each day of Lent. In addition to Easter cake, eggs and Easter, they made a variety of meat and fish dishes such as beef jelly and duck in honey. So if suddenly, putting the cake in the oven, you want to cook a dozen more dishes for the festive table - do not be surprised. This is evidenced by the centuries-old traditions of our ancestors.

4 Easter cakes
1,5 hour
4 steps

Ingredients:

Flour 250 g
Sugar 100 g
Margarine 100 g
Egg 1 pc.
Milk 100 ml
Vanilla sugar 1 tsp
Protein 1 egg
Yolk of 1 egg
Powdered sugar 150 g
Lemon juice 1 tsp
Raisins 25 g
Candied fruits 50 g

STEP 1

Dissolve yeast in warm milk, add a pinch of sugar and 2 tbsp. l. flour. Remove to a warm place for 30 minutes.

STEP 2

Place the flour, egg, egg yolk, remaining sugar, vanilla sugar into the bowl of the kitchen machine, add the sourdough and knead the dough. Add softened margarine and knead the dough until elastic. After that, put the dough in a warm place. After the dough has risen, add pitted raisins and candied fruits to it.

STEP 3

Forms for Easter cakes fill with a quarter of the dough and leave in a warm place. As soon as the dough increases in volume to the top of the form, put in an oven preheated to 180 degrees and bake for 40 minutes. Let the finished cookies cool, then remove from the mold.

STEP 4

Beat the protein with lemon juice with a mixer, add powdered sugar to it in small portions. Apply the icing mass on the Easter cake, decorate with candied fruit and quince jam.