Custard Easter cake

Custard Easter cake

One of my first culinary successes was Easter cake. And for good reason!

Praskovya Petrovna (my great-great-grandmother) lived in Kirovograd, and there is not far from the estate of Trotsky’s father, Bronstein. The estate was very rich and huge. Grandma Pasha was the Bronsteins' cook. But not an ordinary one, but a “snow-white cook”. She was paid all year for the fact that on holidays - Easter, Christmas or Trinity - or when guests arrived, she was called to the estate, and she prepared only a delicious, unique meal. Since that time, all the ladies in our family cook deliciously. Surely, this is somehow passed down through inheritance, especially since nothing else of value could be passed on. Grandmother spoke very well about Trotsky’s father, saying that he was a very generous and good person, no one could say anything disgusting about him. When she went home after the holidays, she was loaded with a whole cart of food. For Easter, she baked bucket Easter cakes in a Russian oven. She was considered the best in this business.

Her husband Alexey was a cabinetmaker: he made very precious and beautiful furniture for the entire town. For Easter, he knocked together a box, covered it with earth and sowed grass into it. By Easter the grass was rising: bright green, fresh. I think it was wheat. Then a large bucket cake was placed in the center of the box, which was covered with paints. It was indescribably wonderful!

One day on Easter, my grandmother got sick and sent her husband to bless Easter and Easter cakes for Matins. But he was not particularly religious and just went around the corner, sat and smoked, and when they started ringing after the service and people came back with blessed Easter cakes and Easter cakes, he brought everything home. 30 years passed, and my grandfather died during a famine. They had absolutely nothing to eat; even the parcels that daughter Matryona (my great-grandmother) sent from Moscow did not reach Ukraine. And dying, the grandfather admitted that he had not blessed the Easter cakes then. Grandmother was very worried, she believed that this is why he died - because he did not keep fasts, did not pray, did not believe, and, as it turns out, he injected himself. Praskovya herself was a deeply religious person. The local priest often came to visit her - he respected her very much. Great-great-grandmother died at the age of 113.

As I found out that Baba Pasha was such an expert in Easter dishes, I set out to find the recipe for the custard cake that she baked. Unfortunately, neither my mother nor my grandmother had anything like this, or preserved it. But I didn’t lose heart. I rummaged through a huge number of cookery books, and found a pre-revolutionary reprint with various recipes, but the one that Tom’s grandmother outlined was not found. Grandmother only said from memory that the recipe was very labor-intensive, custard-based and required a huge amount of yolks. In some places, deep down in my soul, I still did not give up hope that he existed.

And then, on the eve of Easter 1998, the husband was returning home by train and bought a newspaper from an old woman. It was there, in the section of old recipes, that I found what I found. When I started reading it, my heart immediately began to beat faster: “It’s him!”

Since then, we have been baking this Easter cake every Easter for almost 20 years.

This is a rather labor-intensive and expensive recipe, but after trying it at least once, you will no longer want to eat any other Easter cakes: the crumb comes out dark golden, fibrous (and not porous, like ordinary baked goods), and in terms of aroma it surpasses absolutely all Easter cakes, ever tried by me, because it contains cardamom and nutmeg.

1. Brew 200 g of flour with 2 glasses of bubbling milk, stirring rapidly with a wooden spoon until an elastic mass is obtained (mixture 1).
2. Dissolve yeast in 2 glasses of warm milk, mix with 200 g of flour, leave for 10 minutes. (mixture 2).
3. Combine consistencies 1 and 2, cover with a napkin and leave to rise in a warm space for 1 hour or more.

1. At this time, grind the yolks, sugar, and salt into a homogeneous mass, beat until white.
2. After an hour, add half of the filling to the dough, add 500 g of flour, knead and let rise for another hour.
3. Then pour out the remaining half, add 1 kg of flour and knead until it comes off your hands.
4. Pour warm liquid oil evenly into the finished dough, knead, add spices, cognac, let the dough rise.
5. After the secondary rise, settle the dough to its initial position, add 2/3 of the raisins and candied fruits, rolling them in flour earlier, and let the dough rise a third time.
6. Divide into Easter cakes (about 4 medium-sized ones), pour the dough into the molds up to half and let rise to 2/3 of the mold, coat the lid with yolk and bake for about 45 minutes. Before baking, you can stick a narrow splinter into the middle of the cake, then the dough will rise moderately and the lid will not “move off.”
7. The Easter cake is ready if the splinter removed to check is dry.

Traditionally, Easter cakes can also be baked for Anti-Easter

And here’s one more thing I’d like to say: according to tradition, Easter cakes can also be baked for Anti-Easter. Usually, those baked for the Resurrection are already finished.

When we lived in a village at a monastery, the nuns taught us to eat Easter cake with cottage cheese: Easter is spread on a slice of Easter cake, as usual on bread and butter. The result is a very harmonious taste. Below is an example of the most common Easter.

Easter raw royal

• 200 g butter
• 1 kg homemade cottage cheese
• half a liter of homemade sour cream
• zest of 1 lemon
• 500 g sweet powder
• 5 yolks
• vanillin

Grind the butter with little sugar (preferably with sweet powder) until white, adding the yolks one at a time, flavor with vanilla, add twice (don’t be lazy, this is important!) cottage cheese, sour cream and lemon zest, rubbed through a sieve. Mix thoroughly. Fill a bean bag lined with slightly moistened, clean gauze with the mass, cover with a saucer, load with a small pressure and put in the refrigerator for at least 6 hours (preferably 12) so that the mass hardens and takes shape. From time to time it is necessary to drain the whey from the plate on which your form is placed. It’s better not to throw away this whey - you can bake beautiful pancakes with it.

Yes, and if anyone is confused by the huge amount of protein that remains after making these dishes, then there is a recipe for meringues - protein cookies, very tasty and nutritious. Both kids and adults enjoy this sweet after a long fast.

Custard Easter cake

A very tasty, slightly moist Easter cake made with choux pastry according to an adapted recipe from a 1927 cookbook.

Wash the raisins.
If the raisins are hard, pour boiling water over them for half an hour. Then drain the water. Add rum (or cognac) to the raisins. Dissolve the yeast in 30 ml of warm cream.

Separate 2 full tablespoons of flour and brew it with the remaining cream, brought to a boil.

Grind into a homogeneous mass, cool and mix with yeast.
Leave the dough to rise until it doubles in volume.

Mix the rest of the flour with salt and cardamom.
Beat the yolks with sugar and stir in vanilla and 80 g of soft butter.

Mix the suitable dough with yolks, butter, flour.

Knead into a homogeneous dough.

Place in a warm space.

The yeast dough should double in size.

Place the risen dough on a greased table and divide into 5 parts.

Round each part of the dough, leave for 15 minutes, and then roll into flat cakes.
Brush the first flatbread with soft or melted butter and place raisins on top. Place the second cake on it, overlapping it so that it fits in halfway.

Also grease the flatbread with oil, add raisins and cover halfway with the next flatbread. And so do all the others.

Roll the tortillas into a roll.

Cut the roll crosswise into two parts.

Approximately similar volume.

Place the future Easter cakes in the molds with the cut side down and let them rise at least one and a half times.

Then brush with egg and bake the custard cakes in a preheated oven at 170°C for approximately 40 minutes.

Decorate Easter cakes to your own artistic taste. Can be covered with glaze and sprinkles.

Or you can simply sprinkle with sweet powder.

3

I'll take note! Thank you! Such a wonderful cake! Mmm

Everything is as in the description. Delicious with dried pineapple and papaya.

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Sourdough custard cake

Friends, it is with great joy that I share with you this year’s Easter find – a recipe for custard cake! The recipe is ancient, made with yeast, I processed it and baked it with sourdough and replaced some of the flour with whole wheat. This option seemed to me more exciting and rich than just with snow-white flour. You can’t imagine how tender, airy, soft and juicy it is and how long it retains its freshness! The reason is not only in the sourdough and butter, the brewing and proper kneading of the dough is of great importance here! Because of it, the dough has a magical softness and….it’s hard to work with! The result depends greatly on how correctly you knead the dough: if the dough is weak and sticky, then the finished cake will turn out dense and sticky, but if you knead correctly, you develop gluten, and you get a fragrant, buttery pillow!

If you want to bake this custard cake, start with the tea leaves, taking into account that for the next step it will need time to cool:

75 gr. premium wheat flour;

225 gr. almost bubbling milk.

Mix, you should get a viscous mass.

Cool, add to it:

15 gr. mature wheat sourdough;

75 gr. premium wheat flour;

First, stir the brew with milk, then with the starter, then add flour and stir until smooth. Cover with film and leave for 12 hours at a temperature of 22-23°. By morning the dough will be ripe and look like this:

For the test take:

225 gr. premium wheat;

200 gr. whole grain wheat flour;

150 gr. cool but flexible butter;

115 gr. yolks (6-7 pcs., cool)

200-225 gr. cool milk (look at the dough, start with 200 and add as needed);

250-300 gr. raisins (soak for 5 minutes in boiling water before kneading, dry with a towel).

Process:

In the bowl of a dough mixer, mix the dough, yolks, all the flour and milk, you should get a mass of viscous-thick mixture. Leave for 30 minutes.

Start active kneading, for the Ankarsrum , speed 2-2.5. After approximately 12-15 minutes. start adding sugar mixed with salt - gradually, each time allowing the next portion of sugar to completely disperse in the dough.

After you add the sugar and when the dough becomes smooth and comes together even better, start adding the butter in pieces, not all at once, also in stages. The butter should be cool but pliable; if your butter is hard, wrap it in plastic wrap and pound it with a rolling pin until it becomes pliable.

Having added the oil one hundred percent, add the raisins, using the first speed of the dough mixer.

If you knead by hand, the sequence of actions (adding ingredients) is approximately the same, with the difference that the process will take on average 40 to 60 minutes of backbreaking manual labor. As a result, you should end up with an elastic, slightly sticky dough. Look how silky it is in the photo.

Roll the dough into a tight ball and leave to ferment at a temperature of about 23-25° for 6-8 hours.

The dough will rise a lot and be quite fluffy!

Pour it onto a floured table and divide it into 5 parts weighing 340 g. or 4 weighing 430 g.

Round and place in paper molds, seam side down. Proofing 5-6 hours at 23-25°.

The Easter cakes will greatly increase in volume and will feel soft to the touch and as if alive))

Bake this magic at 180° for a little more than half an hour, focus on the crust, check for readiness with a toothpick.

When removing from the oven, do not touch the barrels - you will crush them. Cool on a wire rack, cut and watch, don’t lose your emotions from the amazing tenderness given to us))))

Look how luxurious it is. And watch the video too))

Delicious Easter cakes for you, friends, and Happy Easter!

Custard Easter cake with yolks

I was intrigued by the choux method of making dough dough. Having searched the Internet for information, I found that, thanks to brewing, the starch in the flour is gelatinized and saccharified under the action of enzymes - in other words, the least amount of sugar is added to the choux pastry.

In addition, when brewing the dough, the baking properties of the flour improve, and the yield of the finished product increases slightly.

And the most important thing: the taste of the product improves: the baked goods acquire a special unique taste, have a dense, elastic thickness, while the crumb remains breathtakingly soft, silky, and has a fibrous structure.

The custard method is the most labor-intensive and requires more time for proofing, but it is the most delicious, and the cake does not go stale even longer.

This year I tried the custard method for the first time, I was very pleased with the inimitable taste and smell, so I’m happy to share the recipe. We will need:

Flour - 1 kg
Fresh compressed yeast - 50 g
Milk - 1.5 cups
Egg yolks - 10 pieces
Sugar 250 g Butter
- 200 g Raisins/candied
fruits - 100 g
Cognac - 25 g
Salt - a pinch
Vanilla (cardamom, citrus zest, etc.) P.)

Place the dough: mix 100 g of flour with 1 glass of milk (specifically, add milk evenly to the flour, and not vice versa - there will be fewer lumps), put the mixture on the stove and brew, stirring quickly with a wooden spoon until an elastic mass is obtained.

Dilute the yeast in 0.5 glass of warm milk and mix with 100 g of flour, leaving for 10 minutes. I added another pinch of sugar to the yeast.

Combine both mixtures, cover and place in a warm place for 1-2 hours until the dough rises. (With the custard method, lumps often form. This is considered normal. To get rid of them, you can rub the dough through a sieve or simply grind it with a spatula).

Grind the yolks, salt and sugar, and then beat until white.

Add half of the sugar-yolk mixture to the suitable yeast mixture, add 250 g of flour, knead well, let rise an hour before.

After an hour, add the second half of the sugar-yolk consistency to the dough, knead, evenly adding another 500 g of flour (maybe you will need less flour, because everyone has different properties of flour). Knead until the dough comes away from your hands.

Rub the melted butter evenly into the dough and knead well.
Add spices and cognac. Let the dough rise in a warm place.

Knead the dough, add steamed and dried raisins, rolled in flour. Give the test to come up.

Divide the dough into Easter cakes, form them into balls and transfer 1/3 of them into molds. Again let the dough come up in the forms.

Bake at 180 g until ready.
I got three small cakes and one medium one.

PS I added candied orange peels to the dough, the recipe is from here http://forum.say7.info/topic10654.html The candied fruits turn out incredibly fragrant, and baking with them accordingly.

And yet, I constantly add crushed cardamom kernels (2-3 buds) to Easter cakes. Indescribable spice! I don’t understand anything more fragrant than it. I use vanillin only for glaze.

Instead of cognac, I added saffron tincture (poured dry saffron with cognac and left for a number of days). Saffron slightly tints the dough yellowish.

I took a little liberties (due to lack of time) and reduced a couple of dough rises (I added the yolks and butter evenly in one go). But it’s better, of course, not to do it that way. What to create?

Culinary experts recommend letting the yolks sit before baking, even overnight (that is, in the dark) , then they will become yellower.