Yeast-free Easter cake

Yeast-free Easter cake

The cakes turn out tender and moist. They will taste better the next day. All ingredients should be at room temperature. If desired, you can add nuts to the dough.

Ingredients for “Kulich without yeast”:

For the test

• Wheat flour / Flour - 450 g
• Baking powder - 10 g
• Sugar - 150 g
• Vanilla sugar - 10 g
• Salt - 3 g
• Chicken egg (C1) – 5 pcs
• Butter – 230 g
• Milk – 180 ml
• Dried fruits (any) - 150 g

For the glaze

• Sweet powder - 150 g
• Water – 50 ml
• Agar-agar – 2 g
• Lemon juice - 1 tsp.

Production time: 70 minutes

Number of servings: 8

Nutritional and energy value:

Recipe for “Kulich without yeast”:

Subscribe to the Povarenka group on VKontakte and receive 10 new recipes every day!

Join our group on Odnoklassniki and get the latest recipes every day!

Share the recipe with friends:

How will it look?

Similar Recipes

Pasochki

• 17
• 63
• 18621

Kulich “Vienna”

• 80
• 202
• 45302

Easter cake in the Solnechny bread maker

• 8
• 132
• 5073

Kulich “Homemade”

• 179
• 366
• 73767

Kulich

• 21
• 85
• 33921

Marble Easter cake with cinnamon

• 47
• 421
• 7645

The most delicious Easter cake

• 16
• 79
• 9973

Carrot cake made from cool dough

• 68
• 295
• 3739

Easter baked goods - treat options

• 59
• 199
• 5583

Photo “Yeast-free Easter cake” from those who prepared it (1)

Comments and reviews

• All
• Prescription questions
• Reviews

April 24 Svetlana20189 # (recipe creator)

Leave a comment or review about the recipe

Register, or log in if you have already registered.

You will be able to log into the website without registering or entering a password by using your own account on the following websites:

Easter cake without yeast with chocolate, oranges and spices

Mon, April 10, 2017

This year I decided to share another recipe for yeast-free Easter cake. Now let’s prepare a fragrant, tender and very tasty Easter cake with the addition of orange zest, candied fruits, raisins, chocolate and spices. Such baked goods will definitely appeal to housewives who do not have the ability to tinker with yeast dough.

This recipe for Easter cake without yeast is based on the Stolichny cake and has a lot in common in its composition. True, unlike the extreme one, which comes out quite dense and weighty, I wanted to create something as light and airy as possible. In total, from the indicated amount of ingredients, 4 Easter cakes weighing about 420 grams each come out.

Ingredients:

Making a dish step by step:

The recipe for this yeast-free cake includes the following ingredients: premium wheat flour, butter (at least 72% fat), medium-sized chicken eggs (45-50 grams each), sweet sand, Amaretto liqueur, seedless raisins, candied fruits, bitter chocolate , orange zest, baking powder, salt, ground cinnamon and cardamom. All products should be at room temperature. I decided to decorate the finished cakes with Italian meringue, and you can choose your own decorative option.

Because the dough for these yeast-free doughs is made very quickly, we immediately turn on the oven to heat up (170 degrees). In a separate bowl, sift 450 grams of premium wheat flour, add 1 tablespoon of baking powder, half a teaspoon each of ground cardamom and cinnamon, a quarter teaspoon of small salt and a pinch of vanillin.

Mix everything well and better sift the dry mixture again.

Next, wash and dry 100 grams of raisins. Fill it with 100 milliliters of Amaretto liqueur (if desired, you can replace it with 50 milliliters of cognac, rum or brandy). If you don't want to drink alcohol, you can add orange juice, for example.

Cut bitter chocolate (50 grams) into small cubes, and cut 100 grams of candied fruits into smaller pieces so that they later spread moderately over the entire size of the dough.

Now you can move on to the specific production of yeast-free dough for Easter cakes. Pour 350 grams of sugar into a bowl suitable for kneading and add 1 tablespoon (taken from 1 very large or 2 medium fruits) of crushed orange zest.

Grind everything with a fork, spoon or whisk to release the orange sugar. Thanks to this manipulation, the orange zest will give the sugar its essential oils and the finished baked goods will be even more fragrant. Then add 300 grams of soft butter (take it out of the refrigerator a few hours before).

Beat everything with a mixer at high speed for about 4-5 minutes, until all the products have turned into a fluffy cream and the sugar has dissolved one hundred percent. Then add 6 chicken eggs one at a time, beating the mixture with a mixer at high speed. We add each subsequent one only after the previous one has completely mixed into the oil base.

The next step is to add raisins soaked in liqueur (along with the liquid) - just stir in their egg-oil mixture.

Next, add the dry base from step 3 and stir it in with quick movements.

The dough comes out soft, sticky and wet. It is not allowed to stir such dough for a long time, so that future baking does not become dense.

At the end, add candied fruit cubes and chopped chocolate to the dough.

Stir so that the additives are moderately distributed throughout the dough - you can form Easter cakes.

I was going to make 4 small cakes. In this case, I use cans of stewed meat (those that weigh 525 grams). I coated the bottom and walls of clean and dry jars with vegetable oil - the paper sticks to it better and does not deform. We place circles of parchment on the bottom, and along the walls we place long pieces of paper, above the level of the jars. In this way, the cakes will not simply not stick to the molds, but will simply jump out of them - you just need to turn the cans over. Lay out the dough - I have 4 pieces of 450 grams each. It is important to divide the dough into portions in such a way that there is a uniform amount in each form. To do this, I constantly use kitchen scales. This technique allows the pieces to bake immediately.

Bake Easter cakes without yeast at 170 degrees for about an hour. We check for readiness with a wooden skewer or toothpick - pierce the baked goods at the highest point. If the torch comes out dry, the Easter cakes are ready.

We let them stand in the jars for 5 minutes, after which we carefully take them out directly with the paper. We remove the parchment paper from the walls and bottom of the baked goods - these are the beauties that came out. Let them sit and cool for a while, and we will prepare the decoration.

This time I decided to decorate the holiday baked goods with caps of Italian meringue for 2 egg whites, pieces of candied fruits and colored confectionery sprinkles. You choose the decoration according to your own taste.

Irishka, I can’t stop thanking you for such wonderful Easter orders! Thank you very much and I look forward to your reports if you decide to repeat it.

Well, according to tradition, a cut. These yeast-free Easter cakes turn out very fragrant, tender and tasty. Of course, the texture is reminiscent of shaggy cupcakes, but there is no need to spend a long time fiddling with yeast dough. Cook for your health, friends!

Yeast-free Easter cake - I assure you, the most delicious!

Almost everyone is afraid to bake Easter cakes at home, at first because they don’t like fiddling with yeast dough. In this case, I can recommend baking Easter cake without yeast - I have a very tasty recipe, the most common, perhaps, of all the Easter cake recipes I know.

You can add any dried fruits to the dough - raisins, like me, dried apricots, prunes. I also really like adding orange zest to the cake. As for the glaze, it may not matter what it is, in my case it’s chocolate glaze.

Ingredients for 1 Easter cake with a volume of 0.5 l:

• eggs – 2 pcs.;
• sugar – 3 tbsp. l., with a slide;
• baking powder - 1 tsp, heaped;
• butter – 75 g;
• wheat flour – 140-150 g;
• orange zest - 0.5 pcs.;
• raisins – 1 handful;
• cognac – 1 tbsp. l.;
• dark chocolate – 30 g;
• sprinkles for Easter cakes – 2-3 pinches.

How to make Easter cake without yeast

Wash the raisins and pour boiling water for about 5 minutes. Drain the water from the raisins and pour in cognac. Let it stand for 20 minutes so that the raisins are saturated. Dry the raisins with a towel and sprinkle with flour (1 teaspoon).

Beat the eggs with sugar until white for 4-5 minutes.

Melt the butter in a water bath or in the microwave. Add melted butter to the egg and sugar mixture and stir.

Add baking powder and 140 g of sifted flour and mix.

You may need a little more flour - it depends on its parameters. The dough should be a mixture like thick sour cream. If necessary, add flour and mix.

We carefully rinse the orange using a brush to remove possible impurities in the pores. We wipe the orange and grate the zest on a small grater. Add cooked raisins and zest to the dough.

Line the cake pan with parchment and grease with vegetable oil. If the mold is silicone, this is not necessary.

Place the dough in the mold, filling it 2/3 full.

Place the form with the dough in the oven, preheated to 180 degrees C. Bake for 35-45 minutes. The time depends on the characteristics of the oven, so it may vary. About 20 minutes after the start of baking, we periodically glance at the cake: if the top turns brown, cover it with a sheet of foil or parchment. We check readiness using a wood splinter: the splinter comes out dry from the finished Easter cake.

We take the pan out of the oven, remove the cake from the pan and place it on the side to cool.

Melt the chocolate - in a water bath or in the microwave, let it cool slightly, and pour over the top of the cake. Immediately, before the chocolate hardens, sprinkle the top with sprinkles.

After placing the cake on a plate, leave it for 40-50 minutes so that the chocolate hardens one hundred percent.

Blog of Maria Snow White

Yeast-free cottage cheese cake

Hi all. Very soon everyone’s beloved bright holiday will come - Easter. Therefore, I hasten to add one more recipe to your piggy bank, now it’s a cottage cheese cake without adding yeast. It is super fast in production, very tasty, juicy, with a huge amount of inside. I warn you right away that you need to create a lot of it, otherwise there won’t be enough for everyone.

If you are suddenly afraid to even get close to yeast baked goods, then this recipe is for you. Kulich cooks quickly; you don’t need to sit and wait for several hours (or even days), as is the case with its yeast counterpart. The crumb comes out very juicy, with a citrus smell and a creamy aftertaste.

I would like to say right away that someone, naturally, will not understand this type of baking, since it is not a traditional Easter cake at all. It tastes closer to cake batter. But, if you are not a fan of yeast baking, then this is just a good option for Easter cake.

Personally, I was always very quiet about Easter cakes; I didn’t like store-bought ones at all, they were so dry that they became stale almost immediately after cutting them. But this year I found out that there is a beautiful candidate - Easter cake without yeast, and even with the addition of my favorite cottage cheese. I honestly tried more than 10! recipes for similar options, and I decided to share the most delicious ones with you.

So, how to create Easter cake from cottage cheese without yeast at home, recipe with photos step by step.

1. 125 gr. butter
2. 125 gr. cottage cheese
3. 125 gr. Sahara
4. 1 large egg
5. zest of 1 orange
6. 40 ml. freshly squeezed orange juice
7. 300 gr. flour
8. 10 gr. baking powder
9. 0.5 tsp salt
10. 50 gr. chopped nuts
11. 50 gr. raisins
12. 70 gr. candied fruits
13. 1 gr. vanillin

From this amount of ingredients you get 4 Easter cakes, 250 grams each. I’ll say right away that this dough is heavy, so you need to bake the Easter cakes specifically in small molds; in huge ones, it will be covered with a crust on top, and the inside will be raw. You can put any filling into the cake; if you don’t like raisins, swap it for dried apricots. I personally didn’t add nuts, for me this is more of a Christmas option. If you do make something with raisins, you will first need to soak them in cognac overnight (that is, in the dark) and be sure to sort them out and remove all the branches.

All ingredients should be at room temperature. It is better to take cottage cheese thicker than 5-9%, rub it through a sieve or punch it with a blender in advance to get rid of lumps.

Beat soft butter with sweet sand until white. Butter, not margarine! I am completely against margarine, and I advise you not to save for yourself. Take the most delicious oil, with a fat content of 82.5%. This will give the baked goods a mystical creamy taste.

Add the egg and beat well again.

Next, add cottage cheese and beat.

Next, add vanillin, orange zest and juice and mix. I didn't have an orange, I took a lemon. Not a bad candidate at all, but I diluted the juice by half with water.

Sift flour, baking powder and salt into a separate bowl and mix well.

Add dry ingredients to the main mixture and knead with a spatula or hook in a mixer.

Add the filling, squeeze out the raisins and dry with a towel, roll in flour so that they are evenly distributed over the dough.

Knead soft dough.

Divide into 4 parts and fill the molds to ½ size. I used store-bought paper ones, taking the smallest ones, 7 cm in diameter. You can bake in canned food cans, then line the bottom and sides with baking paper so that the cakes come out of the mold perfectly.

I divided the dough on a scale, measuring approximately 250g.

Bake in an oven preheated to 180º for 20-25 minutes. Ready to inspect with a wood skewer, it comes out dry - ready.

Cool the Easter cakes on a wire rack, as you can see the dough has not reached the edges. Naturally, it’s not great to serve in this form. Therefore, either add another 50 grams of dough, or remove this form and serve to the table topped with glaze without a piece of paper. These molds are very convenient, they are sold on the Magnit network and cost pennies.

About the glaze. As a doctor, I have a very negative attitude towards raw protein, so I will give you several options for glaze without protein.

These children had the most ordinary powder + milk glaze applied on top, I slightly miscalculated the proportions and the glaze came out a bit runny. Milk should be added almost drop by drop. Using approximately the same principle, you can create an excellent colored glaze by mixing powder with strawberry or blueberry jam.

This is the Easter cake I got.

Here it is in cross-section. Indescribably juicy, with a huge amount of inside. The only thing is... it turns out to be really small, almost for 1-2 people. Because it is without yeast, the dough is very heavy, and if you associate it in size with the yeast version, then it will probably be twice as large. But you literally won’t forget this taste.

What else I would like to add is that this type of cake keeps well. It can be baked ahead of time, wrapped in film and stored in the refrigerator. Just like any other biscuit, it will only become juicier. You can decorate it on top just before Easter.

I understand that almost all kids don’t like Easter cakes because they are dry, so they will literally appreciate this cake. And most importantly, it is indescribably easy to make, 15 minutes for kneading and 25 for baking, isn’t this a parable?!

By the way, the top of the Easter cake is decorated with multi-colored meringues; in the next article I will outline the process of making such beauty and share a recipe for another glaze for Easter cakes, don’t miss it!

Glaze recipe and secrets for making sustainable meringue at the link - Meringue.

Bon appetit. I found this recipe on Elena's deliscake page, thanks to her for the excellent recipe.

72 Comments

Maria, thank you so much for this wonderful smell and taste of these Easter cakes! Easter is the day after tomorrow, and I have already ventured into an experiment. And, yes, you are right: you need more oven! I baked exactly 5 small Easter cakes using the amount of ingredients indicated. The whole family tried one. And magic! Both the husband, the 9-year-old son, and the almost 2-year-old son liked it. They unanimously decided that the mother was obliged to create more. Here's the 2nd batch in the oven. Only it is twice the size of the first one. All components were multiplied by two. Again I say THANK YOU!

Karina, I’m very glad that you liked it! By the way, it can be prepared not only for Easter. If you don't cover the top with frosting, you can serve them like small cupcakes. Children will literally rejoice at this delicacy.

Maria, I completely agree with you about raw proteins (maybe because my grandparents, mother and father are doctors :). Question about the meringue: after you put it on the cake, should you put it in the oven for a little while? Or is a water bath sufficient for heat treatment?

To be honest, I didn’t, but I understand that it’s possible. If you are worried, then it is better to put it in, it will be calmer for you.