The Light holiday of Easter comes, and it means that soon on our tables krashenka and, of course, Easter cakes will appear. How to prepare a useful and tasty Easter cake without yeast? Very easily! There is a simple and fast recipe.
It is required to you
- For the test:
- Cottage cheese - 450 g
- Wheat flour - 450 g
- Sugar - 400 g
- Eggs - 5 pieces
- Desi - 150 g
- Raisin (it can be replaced with dried apricots, prunes, candied fruits, nuts with the discretion) - 100 g
- Baking powder - 1 teaspoon
- Salt – a pinch
- Vegetable oil
- Paper forms for Easter cakes (size 90 x 90 millimeters)
- For glaze:
- Icing sugar - 100 g
- Protein of one egg
- Citric acid - a quarter of a teaspoon
- Confectionery topping
Instruction
1. The most important in this recipe is to crush well cottage cheese (at the same time the fat content of a product has no role). It can be sent to the blender or to grind through a sieve so that grains homogeneous mass didn't remain and turned out, otherwise instead of an Easter cake usual cake as a result will turn out.
2. Break five eggs in the separate capacity (to leave one egg for glaze) and to shake up a nimbus.
3. Kindle a desi on a water bath or in the microwave oven.
4. In capacity to connect the ground cottage cheese, sugar (in the recipe 400 grams are specified, but if you don't love too pastries, it can be added in smaller quantity). Add a vanillin bag, a salt pinch, a frothed eggs and the kindled desi. All this needs to be mixed well - for example, by means of a nimbus or the mixer.
5. Further it is necessary to add the flour sifted through a sieve and baking powder to mix (it isn't forbidden to replace it with soda).
6. It is good to wash out and dry raisin. To add it to dough and it is good to mix everything a spoon. As raisin is pleasant not to all, it can be replaced with other ingredients with the taste - for example, nuts, prunes, dried apricots or candied fruits. The main thing - it is good to crush such stuffing.
7. Grease paper forms for Easter cakes (if you took forms the sizes of 90 x 90 mm, then there is enough 4-5 pieces) with vegetable oil, in them to lay out dough - it will rise therefore has to occupy slightly more than a half of each form. Dough needs to be leveled from above the hill so that Easter cakes turned out accurate.
8. Warm the wind furnace to 180 degrees. Put forms with the test in the wind furnace and leave for 35-40 minutes. Readiness of Easter cakes can be checked by means of a wooden stick. If from above there were cracks, you shouldn't worry - it doesn't affect taste, and it is easy for roughness to hide by means of sugar coating.
9. Prepare glaze: beat the mixer egg white of one egg, icing sugar and a pinch of citric acid.
10. The warm, a little cooled down Easter cakes to exempt from a paper form, to grease tops with glaze and to decorate with confectionery topping. Easter cakes are ready! Give them on a table advise in 24 hours - then the dish becomes even more tasty.