Easter cake with squirrels

Easter cake with squirrels

There are a huge number of recipes for making Easter cake, we want to offer you to prepare an excellent Easter cake with squirrels.
According to this recipe, the cake comes out tender, fragrant and has the densest structure. Be sure to prepare egg white cake according to this recipe and maybe it will become the most beloved and most delicious Easter cake recipe. For production you will need:

• Flour – 300-350 gr;
• Milk – 200 ml;
• Sugar – 120 gr;
• Chicken eggs – 2 pieces (+ 1 egg yolk)
• Walnuts (almonds) – 50 g;
• Raisins – 50 gr;
• Dried apricots or candied fruits – 50 g;
• Butter -50 gr;
• Vanilla sugar – 10 g;
• Dry yeast – 6 g;
• Salt – 1/3 teaspoon

Method for making Easter cake:

Heat half the milk to a temperature of 35-40 degrees, add yeast, 2 tablespoons of sugar, stir until the sugar is completely dissolved. Add 1-2 tablespoons of sifted flour and knead the dough until smooth. Place the dough in a warm space for 20-30 minutes until a foamy “cap” forms.

Then add about 50 grams of flour sifted through a sieve. While stirring the dough with a whisk, pour in the rest of the warm milk in a narrow stream and stir until smooth. Cover the bowl with the dough with a light, damp towel and put it in a warm space for 1-1.5 hours. The dough should increase by 2.5-3 times.

Pour hot water over the raisins and dried apricots and leave for 15-20 minutes. Then drain the water. Cut dried apricots and candied fruits into small pieces. We clean the nuts, chop them with a knife and lightly fry them in a dry frying pan over low heat, stirring occasionally. Let the nuts cool. In a small bowl, combine the cooled nuts with candied fruits and dried fruits, add 1 tablespoon of flour and mix.

Separate the whites from the yolks and put them in the refrigerator. Cut the butter into pieces and leave at room temperature for 15-20 minutes.

Using a mixer, beat the butter until fluffy. Continuing to beat, add the yolks, salt, and vanilla sugar one at a time. Beat until a homogeneous, fluffy creamy mass is obtained.

Add the remaining flour to the yolk mixture and knead until flour crumbs form. While stirring the crumbs, add dried fruits and nuts and pour in the yeast dough in a narrow stream.

Take the egg whites out of the refrigerator and beat them with a pinch of salt using a mixer at high speed until stiff peaks form. Gently add the whites to the dough, knead until almost homogeneous.

Grease the Easter cake baking pan with vegetable oil and fill it less than half full with dough. Cover the mold with the dough with a napkin or gauze and place it in a warm space so that the dough reaches the edges of the mold.

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Place the pan with the dough in an oven preheated to 180-200 degrees and bake the Easter cake on egg whites until golden brown, about 1-1.5 hours. Then turn off the oven and leave the cake in the turned off oven for another 10-15 minutes. We take the Easter cake out of the mold, cool and decorate, cover the top with icing and sprinkle with powder. The Easter cake with squirrels is ready. Bon appetit!

Easter cake with squirrels

Someone is asking the question: where to put the huge amount of remaining proteins??
Well, of course, meringue...angel cake. either a snow-white sponge cake, or simply freeze until convenient. And I propose another version of hidden fortune. You can make Easter cakes using egg whites alone. The result both amused and amazed. To compare baked goods, there are 2 types: yolk and white cakes... Yolk cake is darker in cross-section, heavier, and the most layered. The protein cake you see in the photo is not at all whitish, like, for example, the angel cake. The same buttery color as all the baked goods. I was pleasantly surprised by the beautiful creamy smell (there is none in yolk); in future baking, you don’t need to add vanilla or flavorings. The protein cake is light as feathers and patterned, tender and at the same time has a pleasant water quality. And fewer calories enter our body. I am very, very happy about the taste discovery. I will popularize it. As they said earlier: For a ruble of work, for two rubles of praise. It’s not hard to create, but it will amuse everyone – that’s literally it. Dough:
2 tbsp.
warm milk 40g new (compressed yeast)
1 tbsp.
sugar 1.5 tbsp.
flour (sift) Dough:
8 whites
1.5 tbsp sugar
120 g butter (melt)
3-3.5 tbsp.
flour (+-) 12 tsp salt
Interior:
2 tbsp.
raisins and other candied fruits 1 tbsp.
almonds (chopped) Dough:
Dissolve the yeast in milk, add sugar.
Add sifted flour. Create a dough like thick sour cream. Cover the dough with film and leave in a warm place for 30 minutes. This dough is coming fast. So you need to be careful not to run away. Dough:
Add to the suitable dough: whipped egg whites with sugar (stiff peaks), salt, softened (melted) butter. Stir. Add sifted flour in small portions and knead the dough. At first it will be sticky, add flour evenly and knead with a paddle, when it becomes difficult to pick up the dough and use a spatula, start kneading by hand, dusting your hands with flour…. Knead and beat for a long time. The longer, the tastier and more faithful the cakes will be (at least 30 minutes). Remember! This is the most fundamental step that this bake depends on. Cover the dough with film and leave in a warm place until it doubles in size (2-3 hours).

Prepare the molds (grease and line with baking paper).
You can use any form for cake or bread: everything also comes out unsurpassed. I didn't do very well in tin cans lined with baking paper. No crust like this formed. You can see it in the photo. And in the form of a non-stick cake, everything comes out amazing, just as it should. Lightly knead the risen dough and stir in raisins, candied fruits, and nuts. Arrange into shapes. The form must be completed by 13 (no more). Cover the filled pans with a towel and place in a warm place until the dough rises. It rises quickly, reaching the edges of the mold in 20-30 minutes. Preheat the oven to 200*C in advance. Bake for 10 minutes at T200*C, and then reduce T to 180*C and bake for 15-20 minutes. This baking is designed for Easter cakes with a capacity of 400-500 ml. If you bake huge ones (1 liter), the baking time will increase. Check readiness with a wood stick. Be sure to sprinkle them with water. The still hot cakes should stand in the oven for 20 minutes. Then you can remove it from the mold and put it on the side. Store the cakes in a large container lined with a cotton towel and with the lid closed.

Traditional Easter cake

There is absolutely nothing superfluous, no unnecessary ingredients - I’m telling you how to prepare the most ordinary and ordinary Easter cake at home.

Ingredients for “Traditional Easter cake”:

Dough

• Wheat flour / Flour – 350 g
• Yeast - 11 g
• Milk – 170 ml
• Chicken egg - 2 pcs
• Sugar - 100 g
• Butter - 70 g
• Raisins – 100 g
• Vanillin - 1 packet.
• Salt (to taste)

Glaze

Production time: 180 minutes

Number of servings: 6

Nutritional and energy value:

Recipe for “Traditional Easter cake”:

Mix dry yeast with 1/2 of all flour, add warm milk and mix thoroughly. Leave in a warm place so that the dough rises 2 times.

Heat the butter.
Separate the egg whites from the yolks.
Grind the yolks with vanilla, sugar, salt and melted butter.

Egg whites must be whipped until foamy.
Add a mixture of yolks, sugar and butter to the dough. Next add the whipped whites and the remaining half of the flour. Again leave in a warm place for some time.

Mix a small amount of flour with raisins. This is done so that the raisins are moderately distributed throughout the dough.

The dough should double in size. Then add raisins and mix well. Let the dough rise one more time.

Next, place the dough in a mold previously greased with oil. Bake in the oven at 180 C for about 1 hour.

Preparing the glaze. Beat the egg whites until foamy, together with salt, add sugar and continue beating until stiff.

Remove the finished cake from the oven and cool. Coat the cooled cake with glaze and sprinkle with colored confectionery sprinkles on top.

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Easter cakes: a selection of recipes

Kulich "Traditional"

Ingredients:

• Milk – 500 ml.,
• Flour – 1 kg.,
• Butter – 200 g.,
• Sugar – 300 g.,
• Raisins – 250 g.,
• Vanilla sugar – 1 tsp,
• Egg - 6 pcs., Dry yeast - 12 g (if regular - 50 g),
• Salt – 1 pinch.

Manufacturing:

1. If the yeast is dry, then mix it with 500 g of flour and add to warm milk, kneading the dough. If the yeast is ordinary, then first dissolve it in warm milk, then add 500 g of flour, also kneading the dough. Cover the container with a towel and place in a warm place for 30 minutes until the dough has doubled in size.
2. During this period of time, we separate the whites from the yolks. The yolks must be ground until white with the indicated amount of sugar. Beat the whites into a stiff foam.
3. To the suitable dough you need to add the yolks with sugar, salt, mix well, add softened (not melted) butter, knead. Gently fold in the egg whites in portions, thoroughly kneading the dough.
4. Add the remaining sifted flour in portions, completely knead the dough, cover it again with a towel and put it in a warm space for 1 hour. The dough should rise approximately 2 times. During this period of time, prepare the raisins: sort, rinse, and pour boiling water for 10-15 minutes. Then we wash it again and dry it with a towel or napkin. Sprinkle raisins with flour and stir.
5. Add raisins to the risen dough, mix everything well again and set aside for 10 minutes. Meanwhile, prepare the molds: grease them with olive or butter, lightly sprinkle with flour or semolina.
6. Pour the dough into the molds: they should be 1/3 full. Leave the dough in the molds for another 10 minutes.
7. Preheat the oven to 100°C. Lightly grease the dough in the molds with yolk (leave the whites for glaze) and place in the oven. Keep at this temperature for no more than 10 minutes, then increase the temperature to 180°C and bake the cakes until ready (45–50 minutes). Do not open the oven door during baking. We check readiness with a match or a wooden stick; the dough should not stick to it.
8. Making the glaze. Beat the whites into a stiff foam, add sweet powder, beat again. Cover the finished hot cakes with the finished glaze using a pastry brush or knife, sparingly greasing the top. Sprinkle confectionery sprinkles onto the fresh glaze.

Cottage cheese cake without yeast

Ingredients (for 2 molds):

• 2 testicles.,
• A pinch of salt.,
• Sugar – 200 g.,
• A pinch of vanilla.,
• Cottage cheese – 180 gr.,
• 1 teaspoon baking powder.,
• Flour – 150 g.
• Raisins or other dried fruits - to taste.

Manufacturing

1. Using a mixer, beat the eggs with salt. Continuing to knead, add sugar in portions. The result should be a snow-white creamy mass. Add vanilla, cottage cheese and beat again.
2. Combine baking powder with flour and gradually add the mixture into the curd mass. Beat the dough with a blender, add dried fruits and mix. Distribute the dough into the molds and place it in an oven preheated to 180°C for 45–50 minutes.

Kulich "Creamy"

Ingredients (for 12 servings, you can make half as much):

• Drink – 1 l.,
• Sugar – 5 glasses,
• Flour – 2 kg.,
• Testicles – 8 pcs.,
• Butter – 400 g.,
• Vegetable oil – 2 tbsp. spoons,
• Dry yeast – 3 tbsp. spoons,
• Sour cream – 200 g.,
• Vanillin – 0.33 teaspoons.
• For icing for 1 cake:
• Tangerines – 3 pcs.,
• Sugar – 200 ml.,
• Vanilla sugar – 10 g.

Manufacturing:

1. Add sugar to a warm drink, then add yeast.
2. Sift 2 cups of flour into it and mix well. Place the dough in a warm space.
3. Separate the whites from the yolks and beat them until foamy.
4. Grind the yolks with the remaining sugar.
5. By this time the cap should rise on the dough. Add sour cream to it.
6. Add oil, mix.
7. Add the yolks with sugar and mix.
8. Add the whipped whites and mix.
9. Add sifted flour in parts. Grease your hands with vegetable oil and knead the dough.
10. Add raisins (they need to be soaked in boiling water in advance, dried and rolled in flour). Cover with a towel and place in a warm space.
11. When the dough has risen, knead it and add vanillin.
12. Place 1/3 full in greased pans.
13. When the dough has risen approximately 3/4 of the way, you can bake for 30 0 minutes at 180 degrees.
14. We make the glaze when the cakes are ready, because... she quickly freezes. Squeeze the juice from the tangerine, add sweet sand and vanilla sugar. Beat the juice with sugar and put on fire. Cook, stirring constantly, and allow to reduce slightly. Drizzle glaze over the cake.

Chocolate cake in a slow cooker

Ingredients:

• Chicken eggs – 2 pcs.,
• Sugar – 1 glass,
• Butter – 130 g.,
• Drink – 1 glass,
• Baking soda – 0.5 tsp,
• Wheat flour - 2 cups,
• Raisins – 7 tbsp. spoons,
• Cocoa powder – 2.5 tbsp. spoons,
• Vanilla sugar - to taste

Manufacturing:

1. Sift the flour so that the cake comes out fluffy.
2. Melt the butter.
3. Grind sugar with eggs.
4. Add flour, cocoa, raisins, soda, drink, butter and knead the dough. You can use a blender.
5. Pour the purchased dough into the multicooker bowl, greased in advance with oil. Set the “Baking” mode for 50-60 minutes.

Easter cake with nuts

Ingredients:

• Wheat flour – 500 g.,
• Fresh yeast – 30 g.,
• Milk – 180 g.,
• Butter – 100 g.,
• Yolks – 5 pcs.,
• Raisins 70 g.,
• Walnuts – 70 g.,
• Lemon zest – 1/2 tsp,
• Nutmeg – 1/4 tsp,
• Cardamom – 1/4 tsp,
• Sugar – 100 g.
• Cognac – 2 tbsp. l.,
• Salt – 1/4 tsp,
• Vanillin - on the tip of a knife.

Manufacturing:

1. Let's prepare the dough. To do this, heat the milk so that it is warm. Crumble the yeast into it, add 1 tbsp. l. sugar and a third of the flour, stir until smooth and place in a warm space for 20 minutes.
2. Beat the yolks until white with sugar. Add vanillin, cognac and melted butter to them, stir until smooth.
3. Add the resulting mass to the dough. Stir, add zest, spices and remaining flour, mix well.
4. Let the dough rise in a warm space for about an hour, the size should increase by 2-2.5 times. Punch down the risen dough and mix in raisins and 3/4 chopped walnuts.
5. Place in the molds, filling them to a maximum of halfway. Leave for 30 minutes. Brush with egg and sprinkle with remaining nuts.
6. Bake in an oven preheated to 180 degrees for 35 minutes, then reduce the temperature to 160 degrees and bake for another 25 minutes.
7. Remove the cake from the mold, sprinkle the top with sweet powder and place on a wire rack to cool.

Easter cake, serving option. Photo used as illustration