Easter recipe without eggs and dairy products. Delicious Easter cakes without eggs. Egg and Yeast Free Easter Cake Ingredients

Easter cake

This year I decided to bake the simplest cakes with dry French yeast. And considering that not everyone I wanted to treat with this festive bread, they drink milk, I have excluded all dairy products from the recipe and cooked Easter cake in water. The taste did not suffer from this at all, and the smell of baking was such that it was impossible to resist!

In general, I propose a simple recipe for a delicious Easter cake, which is suitable both for those who cannot tolerate milk and for those who do not have milk, kefir, sour cream and butter(therefore, the recipe is also inexpensive).

Easter cake composition

2 medium sizes

• Warm water - 1 glass;
• Sugar - 2-3 tablespoons;
• Yeast - 1 sachet of French (based on 500 g of flour, see packaging, this is about 11 g) or 25 g fresh pressed;
• Eggs - 2-3 pieces;
• Flour - 3 cups (a little more or a little less, look at the consistency, it is 480-500 g);
• Vegetable oil - 1/3 cup (in the dough) + for lubricating the baking dish and ready-made Easter cake.
• A pinch of salt.

2 medium-sized metal cakes.

Preparation

1. Knead the dough

• Dilute sugar in warm water at about 40 degrees C (I poured it from the tap and cooled it a little, otherwise it was hot). Add yeast, wait until froth appears (yeast starts to work).
• Combine yeast with eggs, flour and salt. Knead the dough. Cover it with a lid and send it to a warm, windless place to grow up. In about an hour and a half, it will double.

2. Let it come up a second time

• Add vegetable oil. Crumple. If it sticks a lot to your hands, add more flour. Put to grow up again. If there is no time, you can skip this step and move on to the next.
• Separate a piece immediately for decoration (set aside, cover with foil or sprinkle with flour to keep it warm). And divide the rest of the dough into 2 parts, roll 2 balls out of them. Put the balls in the cake tins, greased vegetable oil... And tighten them with cling film or sprinkle the dough with flour, or cover with a towel (so as not to get windy). I had small balls that occupied about 1/3 of the baking dish. Leave for proofing for 20-30 minutes (it will round, become smoother and grow older).

3. Decorate and bake

• Preheat the oven up to 250-270 degrees C. Very hot (silicone molds, parchment are not suitable for this temperature, therefore, we bake only in iron molds, I had a non-stick coating).
• While the dough is defusing, roll out the dough for decoration. Cut flowers, leaves or just geometric shapes to decorate the top of the cake with a knife, scissors or cookie cutters. Or roll the dough into a flagellum and roll it up in a spiral on a kulich. And plant flowers on top. You can use egg white to glue the elements together.
• Decorate the spaced cakes in tins quickly, send them to bake at that high temperature. Put a cast-iron pan with water (or another iron mold with water) on the bottom of the oven. It is baked very quickly (10-15 minutes). How the smell and golden brown appeared - take out.
• Grease ready hot cakes with butter (vegetable or butter). Cover with a towel. When cool, store in a plastic bag.

Bon Appetit!

The cake is ready. We need to lubricate it with beauty oil!

Easter cake recipe in pictures

Easter table

This is how Larisa Chudakova's cakes from St. Petersburg are decorated. Nice))

Other recipes for cakes

Colorful Easter eggs in thermal labels. Photo: Natasha Rybka

As a rule, Easter cakes are baked using a large amount of eggs and butter. But there are people who adhere to a special nutritional system. They will be interested in how to bake a vegan cake without eggs and milk. Amazingly, baking according to this recipe turns out to be not only healthy, but also delicious. If everything is done correctly, the cakes will come out crumbly, fragrant, ruddy. As a baking dish, you can use any tin cans after canned food in the old fashioned way, prudently laying out their inner surface with oiled paper. Ready-made molds are much more convenient, manufacturers offer many of their options: metal detachable, silicone and even paper.

Recipe for making Easter cakes without eggs and milk

For two medium-sized cakes, we need the following ingredients:

Sequencing:

Icing sugar for Easter cakes, how to cook?

In this recipe, we cover the cakes with ordinary sugar icing, because egg whites and sour cream are not required for cooking.

Ingredient List:

• Sugar (powdered) - 9 tablespoons
• Pure water - 2 tablespoons
• Lemon juice - 1 teaspoon

Preparation

• Pineapple juice can be successfully replaced with orange juice.
• Instead of raisins, you can enter any components: nuts, zest, chopped dates, and the like.
• Experience is very important for such baking. If the first time you do not get the perfect result (the cakes will not rise, they will be raw inside, they will burn), you should try again. By varying the amount of flour and the baking mode, you can get a different structure of cakes.

The recipe for traditional Easter cakes, with yeast, but no eggs. We do not use eggs either in the dough or for the glaze, but this does not prevent us from getting tasty and beautiful Easter cakes. The recipe is very detailed, with many photos, so any hostess can handle it.

We need 8-9 cakes of different sizes:

• 100 g fresh yeast(Kryvyi Rih never let them down)
• 1/2 l milk
• 2 cups sugar
• 200 g butter
• about 6 glasses of flour (about 1 kg)
• 150-200 g raisins
• zest of 1 lemon, grated on a medium grater
• 2 tbsp ground dried orange skins (optional), you can replace 1 tsp. turmeric (for
• yellowish appetizing color of Easter cakes)
• 1/2 tsp salt
• spices - cinnamon, cardamom, fennel (ground) to taste (I did not add anything this time)
• other dried fruits (dried apricots, etc.), nuts, candied fruits if desired, do not put too much - the dough rises heavier)))

For glaze- powdered sugar (200 g) and lemon juice (1-2 tablespoons), if you do not like sour taste, lemon juice can be replaced with water.

Preparation:

1. First, we prepare the OPARA:
We heat all the milk (1/2 l) to 40 degrees, dissolve 2 tbsp in it. l. sugar, all salt, 2 tbsp. l. flour and the whole hundred-gram pack of yeast.

Stir until smooth

We cover with a towel and put in a warm place (I put the saucepan with the dough on the pan with hot water, and so that the window in the kitchen was closed).

We look in 15-20-30 minutes - the dough should rise well, increase 2 times (it rose in 15 minutes for me).

2. While the dough rises, prepare the raisins - fill with hot water, rinse, dry on a towel, sort out

Mix the raisins with flour so that the dough does not stick to the raisins, three lemon zest on a grater (the lemon itself, or rather its juice, is useful for glaze) and grind the dried orange peel in a coffee grinder.

Melt the butter.

3. When the dough has risen, prepare the BASIC TEST:

Pour the dough into a large saucepan or bowl, add the remaining sugar (almost 2 cups), melted butter, raisins, lemon zest and orange peel powder (or turmeric)
We begin to add flour in parts, first adding 3 cups,
and then gradually, bringing up to 6 glasses of flour (this time it took me 6.5 glasses of flour). We knead the dough well, it should be soft, slightly sticky to your hands, if you knead it steeper, it won't stick to your hands, but it won't be tasty either and will rise hard))).

We cover with a towel and put in a warm place (I again had a pot of hot water) for about 1 hour - an hour and a half (up to two hours). My dough rose in 50 minutes (it should double in size).

4. While the dough is coming up, prepare the molds: wash them, wipe them dry (you can make them in advance), grease them with melted butter, put an oiled circle of paper or special pastry paper on the bottom, crush the molds inside with a little flour.
5. When the dough rises, knead it again and fill the prepared forms by 1/2 volume (approximately, without fanaticism)

We cover with a towel and leave to rise in a warm place to 3/4 of the volume of the forms (it takes about 40-50 minutes)

If you use paper forms, then make sure that they do not touch each other, otherwise the cakes will wrinkle and bake poorly in the future. Silicone molds are soft, they also do not need to be in contact, but silicone molds do not need to be greased and sprinkled with flour.
6. We put the molds in a cold oven, turn it on and bake our cakes over medium heat (180 degrees) from 45 minutes to 1 hour, check the readiness with a wooden stick.
7. When the cakes are baked, take them out and put them on a wet towel for 10-15 minutes, so that the cakes are well behind the bottom of the forms.

We take it out of the molds, I got it very easily, and cool it to room temperature.

8. Cooking SIMPLE LEMON GLAZE:
mix powdered sugar and lemon juice - 4-5 tbsp. powder is 1 tbsp. juice, the thicker you knead, the whiter the glaze will be.

As soon as cooked, immediately apply to the cooled cakes, it quickly hardens

And, if you like, sprinkle edible and beautiful decorations on the still not frozen glaze (children love them very much, and not only))) Everyone loves them, so I sprinkled them, in general, you can decorate with whatever you want - dried fruits, nuts, candied fruits.

This is how the Easter cakes look like in the context:

Now it remains to wait for the holiday and gladly treat your family and try it yourself!

Many Orthodox people are accustomed to the fact that colored eggs and Easter cakes are mandatory attributes on the Easter table, with eggs in the composition. Traditionally, Easter without eggs is perceived as nonsense. But not everyone can afford to eat this product of animal origin - some for health reasons, and some for ideological reasons. Be that as it may, the question arises for them how to cook an Easter cake without eggs. How to replace this astringent substance, thanks to which the dough becomes elastic and pliable?

At first glance, this is quite difficult to do. Perhaps this is how it was in the old days, but now, in an age, when in the nearest supermarket you can find necessary ingredients from all over the world, not only eggs, but even milk and yeast are easily replaced in recipes for Easter cakes. Also, confectioners, responding to the requirements of the present, have developed an equally wide range of options different ways decorating ready-made cakes without using egg whites. It is noteworthy that despite the absence of ingredients key for traditional cooking in the recipes, ready-made Easter cakes in a vegetarian style turn out to be unusually beautiful, fluffy, and most importantly, delicious.

Refusal to use chicken eggs in the preparation of Easter cakes is not a whim or stupidity, but a completely natural fear for your health and even life. Any hostess wants to surprise the household and guests on the holiday of Bright Sunday with delicious cakes prepared by her own hands. But is every woman ready to vouch that they are safe? The main threat to human health is precisely chicken eggs, generously included not only in the Easter cake dough, but also in its glaze. The danger is fraught with yolks, in which bacteria such as salmonella can live and develop. Moreover, it reproduces at a truly wild rate: inside the egg yolk there can be up to one million bacteria and even more. If it is not inside, then it may well settle outside. And if you do not thoroughly wash the shells with soap before using the eggs for culinary purposes, and do not wash your hands after touching the eggs, Salmonella can appear in the dough and on other products. If it enters the human body, it can lead to serious stomach upset, and in the most advanced cases - to blood poisoning and acute intestinal diseases.

The good news is that this bacteria, which is extremely dangerous to human health, does not survive in relatively low temperatures. For her death, only 65-70 degrees Celsius is enough. But if, by an absurd accident, the middle of the Easter cake did not have time to bake, which means that the temperature regime necessary to eliminate Salmonella was not reached, it will be in it. And it will not just remain, but will begin to multiply at an even faster rate than before. This is where the main insidiousness of this bacterium lies: as the cake cools, the rate of its reproduction will only increase.

Therefore, if you are not confident in your culinary talents or your oven is junk, it is better not to risk it and buy ready-made Easter cakes. In industrial furnaces, the probability of non-observance of the temperature regime is minimal. Although, in this case, no one can insure against other risks associated with the problem of dirty hands.

There are also a number of medical indications in which the use of eggs for food, including as part of Easter cakes, is undesirable. The most harmless case is pregnancy. In such a delicate period, expectant mothers should not risk their health, because, along with the threat of salmonella, this can provoke food allergic reactions in both the woman herself and her baby. Allergy is fraught with the consumption of eggs for people suffering from such a serious disease as psoriasis. It is worth refraining from them and those who have been diagnosed with diabetes, since eggs in patients increase the risk of developing heart attacks and strokes. If, according to a blood test, your cholesterol is off scale in your body, you will also have to give up egg-based Easter cakes. According to the observations of scientists, eggs seriously stimulate an increase in blood cholesterol levels. It is necessary to reduce their consumption and people suffering from diseases of the gallbladder and liver. Food allergy to this product is common - most often it happens in childhood. But there are cases when a person is struggling with allergic reactions to eggs throughout his life.

Most often, people have to avoid using eggs in cooking due to their adherence to vegetarianism and its most stringent variant - veganism, which implies a complete rejection of any non-plant foods.

Lean cakes recipes

Typically, vegetarian options are missing not only eggs, but also milk, and often even yeast. On the other hand, they contain an abundance of various exotic fruits that add exquisite notes to Easter cakes. For example, one of the most delicious easter recipes bananas are included.

To prepare four large cakes, you will need the following ingredients:

• bananas - 2 pcs;
• baking powder - 4 tsp;
• brown sugar - 1 tbsp;
• flour - 0.5 kg;
• pineapple juice - 50 ml;
• raisins - 100 g;
• clean water - 360-380 ml;
• any vegetable oil - 6 tablespoons
• salt - 2 pinches.

The step-by-step cooking process is as follows. The first step is to mash the bananas, turning them into a puree mass. Then, stirring slowly, add oil and water to it, and then juice and brown sugar. Then put the raisins and salt with baking powder into the banana mass with additives. The final accord will be flour sifted through a sieve. You also need to add it while constantly stirring the mass.

Then the dough must be kneaded well so that it is elastic and viscous. Since there is no yeast in the recipe, the dough does not need to stand for a long time. You immediately start preparing the baking dishes - they should be laid out parchment paper, abundantly greased with vegetable oil, so that the finished cakes lag well behind the walls. The tins must be filled three-quarters with the dough, making sure there is a place so that it does not come out during baking.

Preheat the oven to 180 degrees and put the cakes in it for forty minutes. After that, we increase the temperature to two hundred degrees and bake for the same amount of time. Then we turn off the fire, but we do not get the cakes, letting them gradually cool down in the oven. When they are warm, take them out on the table and let cool. Only completely cold products are removed from the molds.

But in another interesting recipe Easter cakes milk is present, but special - of plant origin, for example, soy or nut milk. To prepare a batch of large cakes, you need the following set of products (if desired, the amount can be halved):

• vegetable milk - 4.5 tbsp;
• vegetable oil - 0.5 tbsp;
• sugar - 1.5 tbsp;
• orange peel - 2 tsp;
• vanilla - 1 tsp;
• salt - 2 tsp;
• raisins - 300 g;
• dry yeast - 4 tbsp. l;
• flour - 10 tbsp.

Plant milk (4 cups) needs to be slightly warmed up and poured into a large container. Add butter and zest, salt and sugar there. After that, stir everything thoroughly so that the sugar is completely dissolved. In another container, mix the remnants of warm milk with a teaspoon of sugar and yeast. We leave them alone for five minutes. Then combine the contents of both containers and add a glass of flour to the resulting single mass. Stir well and let it brew for ten minutes. Sift most of the remaining flour (leave about one glass for sprinkling) into this mixture and knead the dough.

Knead it, gradually adding a glass of flour, achieving a viscous consistency. When the dough stops sticking, start adding washed and dry raisins into it. Then transfer it to a clean, oiled container, cover with a towel, and leave in a warm place for an hour to sit. After the indicated time, wrinkle it, spread it over the prepared forms, cover with a towel and leave for 50 minutes. After that, preheat the oven to 180 degrees and bake small cakes for about twenty minutes and large cakes for half an hour or forty minutes. Then take them out of oven and leave in the molds, letting it cool gradually.

It is recommended to remove the products from the molds in order to decorate them after they have completely cooled down.

Protein-free glaze variations

In the above recipes for vegetarian Easter cakes, eggs and cow's milk are completely absent, as well as yeast in the first case. This is due to the fact that special diet recipes were formulated to address possible food allergies not only to eggs, but also to milk lactose and mold (some people cannot tolerate yeast because of this). True, others cannot stand soy or nuts, so the addition of vegetable soy or nut milk is the nuance of cooking in each individual case.

To prepare the correct Easter cake without using eggs, they should not be included in the decorative glaze either. The pastry chefs were not at a loss here either and quickly found the necessary ingredients, which without egg white have the required viscosity. One of the most concise Easter recipes involves just a few ingredients.

First you need to sift six tablespoons. icing sugar... Here important point- the origin of the powder. If it was bought in a store, then it already contains all the components necessary for viscosity. If you grind sugar yourself in a coffee grinder or using a blender, then add a pinch of baking soda to the resulting mass. Pour a tablespoon of water and a teaspoon of lemon juice into the powder. Mix thoroughly to get a homogeneous mass. If it's too thick, add more water and juice.

Then place in containers on the stove over low heat and stir constantly. Thus, we bring the mass to a boil and watch until it thickens, turning into a paste. This process will take about five minutes. Then we quickly water the tops of Easter cakes with it and decorate them until the mass thickens. This will usually take a few minutes.

It is advised to decorate Easter cakes with special multi-colored powder balls, small flowers, confectionery themed figures, letters or coconut flakes. You can play with the color of the glaze itself. To do this, at the time of preparation, you need to add a couple of teaspoons of cocoa diluted in a teaspoon of water to it. Then the frosting will turn chocolate.

To prepare it, you need the following.

The oil must first be softened. Then mix it with cocoa powder, any of your chosen dairy ingredients, and sugar. The container with the resulting mass must be put on low heat and stir until a homogeneous consistency. After three minutes, remove from the stove, but continue stirring until the sugar and other constituents are completely dissolved. After the cakes can be watered with this mass, and decorate on top with various sprinkles.

More traditional in appearance, but savory in taste, is the glaze made from white chocolate... To prepare it, you need to melt a whole bar of white chocolate in a water bath. Keep the fire low. Boil milk in parallel. When the chocolate is completely melted, add milk in a teaspoon. In this way, achieve the desired thickness of the glaze. Then you can water the Easter cakes with it and decorate them with nuts. You can also immediately pour coconut flakes into the glaze itself to taste and then coat the resulting mass on the cakes. They will have an unusual "curly" hat.

The tradition of baking for Easter a special type of bread originated from the biblical tradition that the apostles every year on this bright holiday left a free space for the Savior for festive table and a loaf of bread. Later, the church adopted this tradition, including it in its rite. This bread is called "artos", it has a clearly traced cylindrical shape, and it is placed on a separate table during the service. It is consecrated on the first day of Easter at the liturgy. And even later, his mundane copy became an integral attribute Easter table in every Orthodox family, but in the form of a cake we all know.

Interestingly, almost every one of us unconsciously makes a gross mistake, cutting an Easter cake like a pie or cake - vertically, so that everyone gets a piece with a delicious "hat". In fact, it would be more correct to cut it in circles - across. But, covered with a sweet layer of glaze, covered with culinary decor, the top is prescribed to be eaten last.

Can cake on water be tasty? Without milk, butter, cream - everything that makes the crumb delicious? I checked on personal experience- maybe! Please yourself delicious pastries for Easter, even if you have a milk and dairy intolerance. Follow the recipe carefully and arm yourself with a good mood! Although on the eve of a bright family holiday - there can be no other mood)

Ingredients:

• Chicken eggs - 3 pcs. (take the best, from domestic chickens)
• Dry yeast - 2 tsp (can be replaced with 15 grams of "wet" yeast)
• Warm water - 1 glass (250 ml.)
• Odorless vegetable oil - 110 ml
• Granulated sugar - 180 grams
• Flour - 500-600 gr.
• Raisins / nuts / candied fruits - 100 gr.

For glaze:

• One egg white
• Granulated sugar - 100 gr.
• Lemon juice - 1 teaspoon

How to cook:

Let's start preparing our Easter baked goods by soaking the raisins. We need to not only rinse it well in running water, but also soak it for 10-15 minutes so that the raisins become soft. Use warm water or strong tea for soaking. In hot water, dried fruits become sour and turn into porridge. For Easter cake, raisins are often soaked in rum, cognac, brandy and other strong alcoholic beverages... This gives a pleasant aftertaste and a special spicy note to Easter baked goods.

After the raisins have stood in warm water, dry them on a paper napkin or baking sheet, spreading the berries in a thin layer over the surface. Only dry raisins should be mixed into the dough (the same applies to dried apricots, candied fruits, prunes and other additives). Before adding prunes, dried apricots, candied fruits, chop with a knife to the size of a pea.

The raisins are drying, and we will start cooking yeast dough for cake. Despite the fact that there is no butter and milk in the recipe, we will add vegetable oil and eggs for the baking. Still, Easter cake is not just bread, it is baked goods.

From Wikipedia: Pastry is a food raw material for making dough, which gives nutritional value and taste qualities ready-made baked goods.

Butter dough is being prepared in a dough way, that is, first the dough is mixed (this is a kind of "push" for yeast), and then - already active yeast in a dough they are mixed with the main dough and you can not worry that they will not raise it, despite the large number of rich "heavy" products.
So, we put two teaspoons of dry yeast (or 15 grams of "wet") in a small bowl, where we will prepare the dough. Add 1 glass warm water(if you put your finger in the water, you should feel a pleasant warmth). In hot water the yeast will die, in cold water it will not be activated and will not start its work, therefore we strive for a temperature of about 40 C, not higher. Dip 1 tbsp into the same bowl. a spoonful of sugar.

We also send two teaspoons of flour into a dough and mix. Uniformity at this stage will be difficult to achieve, but not required.

Small lumps of yeast and flour are normal for dough. Place it in a warm, draft-free place (you don't need to cover it) and wait 15 minutes.

Meanwhile, break 3 eggs into a separate cup, add sugar (180 grams).

We turn on the mixer or, armed with a whisk, beat the mixture of sugar and eggs into a fluffy light mass.

The matched dough will look like foam, it will noticeably increase in size. This is a good sign: the yeast is working and will do well with the cake dough.

Pour the dough over the beaten eggs with sugar. We mix. It is often written in cookbooks that the liquid components of the dough should be added to the dry ones. I do not like this approach, I will explain why: each type of flour absorbs liquid in a different way, it is easy to make a mistake with the quantity and the dough is very cool to knead. And in the case of yeast, it's a surefire path to failure.
I like to do the opposite: add flour to the liquid base of the dough, and not all at once, but in parts. This makes it easier to control the thickness of the dough. So, we sift part of the flour (but not more than half of the total amount according to the recipe). I usually sift one glass at a time and stir with a wooden spoon in one direction.

It is generally accepted that yeast dough should be kneaded in one direction, but I think there is not much difference. How many different warnings and prejudices there are about yeast dough: you can't stir with a metal spoon, you can't cook on critical days, etc.
The only opinion I agree with is that you should only cook in a good mood! Our mood affects the result. In all other respects, I think the fears are far-fetched. Yes, of course, yeast dough is "live", but the housewife's menstrual cycle has absolutely no effect on its rise!

Stir. You should get a batter-mixture, which is mixed only with a spoon.

Pour vegetable oil (110 ml.) Into the dough, add the remaining flour. You should be more careful with flour: it is different in quality and density. Focus not on the weight of the flour (500-600 grams according to the recipe), but on the consistency of the dough, which you see in the photo.

The dough should be soft, elastic, sticky a little to your hands. If you add too much flour, the cake will be too dense, so do not rush to add the whole volume at once.

Leave the kneaded yeast dough for Easter cake in a bowl in a warm place without drafts. Be sure to cover the dough with a cotton towel so it doesn't dry out (crust over).

After 2 hours, the dough will increase in size well (2-2.5 times). Depending on the air temperature in the apartment, on the humidity, it may take you more or less time to rise the yeast dough. If after 2 hours you see that the dough has risen poorly, then let it stand longer.

In a well-risen dough, mix in the pure soft raisins that we have prepared. Many people advise to roll the raisins in flour before adding them to the cake dough.

We lay out the dough into molds, greased with vegetable oil. To do this, pinch off a small amount of dough, form a ball, and put 1/3 into the mold. Then we cover with a towel and patiently wait for the dough to fill the form completely or by 3/4 (it happened so that I had to leave the house for the whole day, so the dough rose for 6-7 hours) But, of course, it is not necessary to wait so long ... It usually takes 40-60 minutes to proof the dough in tins.

So, water cakes are showing good results! And they have risen so well that they are ready to go to the oven. I put the cakes to bake in a cold oven at 180 C (as it starts to heat up, yeast dough products rise additionally).

The cake is ready when a wooden stick comes out of the center of the cake dry, without pieces of dough sticking to it. The crust color should be from golden to light brown. Cool the baked goods for 10 minutes in the tins, and then carefully remove from them, place them on the barrel and cover with a towel, wait until they cool completely. My family did not wait, as you can see: two small Easter cakes were eaten even before they were covered with Easter glaze.

Safe icing for Easter cake in a water bath

In this recipe, I first tried to make protein glaze in a water bath. I really liked the result: the glaze turns out to be thick, snow-white, does not crumble when drying, and, most importantly, it is safe for health. At a temperature of 60-70 C, which we achieve during warming up in a water bath, salmonella and other pathogens die (if, of course, they are there).

I stir the protein and sugar in a water bath until the grains are completely dissolved (this happens very quickly, 3-4 minutes).

You can check with a baking thermometer (optional) what temperature has been reached (at 60-70 C, the grains already disappear).

After the mixture of sugar and protein has become homogeneous and thick, remove from the water bath and beat the protein in your usual way. I beat with a hand mixer, start at a low speed and gradually work up to maximum.

If you don't want to bother with a water bath, you can make the most ordinary icing, I told you how to make it in the recipe

I will digress from the topic of cakes: I use dyes from Wilton and AmeriColor, I really like the quality and concentration of these products. One drop of gel dye is enough to get a pleasant color.

The cake is ready! Who would have thought that without butter and milk the cake would be so tasty and rich! Be sure to try this recipe even if you don't have a dairy intolerance. Who knows, maybe this particular recipe will become your favorite and will take root in your family for centuries.

The cake can be stored for a week, cover it with a towel or plastic bag... If the baked goods start to dry out, you can make delicious croutons or French toast from Easter cakes. It turns out much tastier than from a regular loaf.

Please share your opinion on the recipe. Write down how the cakes turned out, how long the dough was suitable for, what additives you used. I would be grateful for the photos of the pastries on this test. If you have any questions about the recipe - ready to answer, feel free to ask. Bon Appetit!