Easter cake with cream

Easter cake with cream is a well-known pastry that amazes with its creamy taste and rich, pleasant aroma, which is impossible to resist even if you are on a diet or diet. And even if you have never tried to prepare a traditional dessert for the holiday before, then after reading the detailed recipes, you will definitely succeed, even the first time. The secret of success lies in following the recommendations and guidelines.

Delicious Easter cake with cream in the oven

A delicious Easter cake with cream in the oven is prepared very simply and quickly, so even a cook who has never worked with dough can handle the process. Since delicate Easter cakes contain only simple and affordable products, they can be baked not only for the holiday.7b

1. 
   Heat the cream until warm, dissolve the yeast in it.
2. 
   Add a tablespoon of wheat flour and stir.
3. 
   Next, add granulated sugar and melted butter to the mixture.
4. 
   Also break the eggs and mix well with a whisk.
5. 
   Add the remaining flour and knead the soft dough with your hands, cover the bowl with the product with a linen napkin and place in a warm room for 60 minutes.
6. 
   Combine the “rested” dough with dried fruits and place in molds.
7. 
   Transfer the semi-finished products to the oven and cook for half an hour at 190 degrees.
8. 
   If desired, decorate the finished baked goods with icing and sprinkles.
9. 
   We wait for it to cool and take a sample. Bon appetit!

Easter cake with cream and yolks

Easter cake made with cream and yolks is a combination of delicate porous texture and bright creamy taste, which is impossible to resist even with proper nutrition. By using cream as a base, you definitely won’t go wrong and will surprise your guests and household members!

Cooking time – 3 hours

Cooking time – 25 min.

Portions – 4.

Ingredients:

• Cream – 200 ml.
• Egg yolks – 2-3 pcs.
• Flour – 400-500 gr.
• Fresh yeast – 50 gr.
• Granulated sugar – 1 tbsp.
• Raisins – 50 gr.
• Butter – 120 gr.

Cooking process:

Step 1. Before starting cooking, arm yourself with a kitchen scale and measure out the required amount of dry and liquid ingredients.

Step 2. Heat 200 milliliters of cream, add a few tablespoons of sugar and yeast.

Step 3. Also add 2-3 tablespoons of sifted flour, mix and put in a warm place until the yeast activates (20-25 minutes).

Step 4. At the same time, grind granulated sugar with chicken yolks.

Step 5. Melt the butter in a separate container and let it cool slightly.

Step 6. Mix the butter with the yolks until smooth.

Step 7. Transfer the resulting mass to the dough.

Step 8. Having mixed, we begin to slowly add flour.

Step 9. Also add raisins, breaded in a small amount of flour.

Step 10Knead the dough and cover it with a towel, wait for it to rise for about an hour and knead it, then let the product rise a second time.

Step 11. Distribute the finished dough into molds and leave to proof for 15-20 minutes, preheat the oven to 190 degrees.

Step 12. Bake the cakes until a light brown crust forms on the surface.

Step 13. Decorate the pastries to your liking and serve. Bon appetit!

Easter cake with cream without yeast

Easter cake made with cream without yeast is a pastry that will pleasantly surprise you not only with its soft and moist texture, but also with its extraordinary aroma, with notes of aged cognac and almonds. Since there is no dry or live yeast in the composition, the process time is significantly reduced.

Cooking time – 1 hour 15 minutes

Cooking time - 20 minutes.

Portions – 5.

Ingredients:

• Cream 33% – 500 ml.
• Cottage cheese – 500 gr.
• Powdered sugar – 250 gr. + 75 gr.
• Cognac – 1 tbsp.
• Almonds – 2 tbsp.
• Eggs – 4 pcs.
• Flour – 300 gr.
• Baking powder – 1 tbsp.
• Raisins – 2 tbsp.
• Salt – 1 pinch.

Cooking process:

Step 1. First of all, arm yourself with an immersion blender and carefully beat the cottage cheese to a paste consistency.

Step 2. Mix 75 grams of powdered sugar with cream, pour into cottage cheese. We also supplement the mixture with cognac.

Step 3. In another bowl, beat the eggs with a mixer for 10 minutes, gradually adding the remaining powdered sugar.

Step 4. Combine the two masses, continuing to operate the mixer at low speed.

Step 5. At the same time, sift the flour through a fine sieve, mix with salt and baking powder. Add the dry mixture to the curd mass, also add chopped nuts and pre-soaked raisins.

Step 6.Distribute the dough into the molds and cook for about 50-55 minutes (if the Easter cake is large) at a temperature of 180 degrees. After cooling, decorate with glaze and move on to tea drinking. Bon appetit!

Easter cake with cream and dry yeast

Easter cake made with cream and dry yeast is a pastry that can easily decorate your holiday table, despite its simple composition and elementary preparation. For decoration, we will prepare a sweet glaze that will delight not only children, but also adults!

Cooking time – 180 min.

Cooking time - 30 min.

Portions – 12.

Ingredients:

• Flour – 550-600 gr.
• Dry yeast – 7 gr.
• Granulated sugar – 180 gr.
• Cream – 100 ml.
• Milk – 50 ml.
• Eggs – 3 pcs.
• Egg yolk – 1 pc.
• Butter – 100 gr.
• Vegetable oil – 25 ml.
• Cognac – 25 ml.
• Vanillin – 2 gr.
• Salt – 1 pinch.
• Raisins – 100 gr.
• Candied fruits – 50 gr.

For the glaze:

• Powdered sugar – 200 gr.
• Egg white – 1 pc.
• Lemon juice – 15 ml.
• Vanillin – 1 gr.

Cooking process:

Step 1. To prepare the dough, add a tablespoon of flour, a teaspoon of sugar and yeast to warm milk. Shake with a whisk, cover with film and let stand for 15 minutes.

Step 2. In another bowl, mix warm cream with 2-3 tablespoons of flour and suitable dough. Cover again with film and leave for about 20 minutes.

Step 3. After time, add cognac, eggs and sunflower oil to the mixture.

Step 4. Also add salt, sugar and vanillin - mix thoroughly.

Step 5. Gradually add flour, stirring each time until smooth.

Step 6. Stir softened butter into the dough.

Step 7. Steam the dried fruits in boiling water and, after drying, roll in flour - pour into the base along with the candied fruits.

Step 8Knead the soft dough for 10 minutes and cover with a towel, after an hour of proofing in a warm place, knead and leave for another 60 minutes.

Step 9. After the time has passed, knead the product again and divide it into three parts, each placing in a mold coated with butter. Cover with a cloth and leave in a warm place for another 30-50 minutes.

Step 10. Bake the treat for 40-50 minutes at 180 degrees.

Step 11. While the cakes are cooling on a wire rack, let’s make the glaze: beat the egg whites, lemon juice and vanilla into a foam.

Step 12. Add powdered sugar and beat until fluffy and homogeneous.

Step 13. Cover the tops of the cakes with glaze. Bon appetit!

Cottage cheese cake with cream

Cottage cheese cake with cream is an amazing combination of ingredients that will give you true gastronomic pleasure. Cottage cheese makes the dough more tender and porous; such cakes also remain fresh much longer and do not go stale.

Cooking time – 250 min.

Cooking time – 35 min.

Portions – 12 pcs.

Ingredients:

• Cream 20% -1 l.
• Granulated sugar – 500 gr.
• Butter – 500 gr.
• Eggs – 5 pcs.
• Chicken yolks – 4 pcs.
• Cottage cheese – 400 gr.
• Sour cream 30% – 500 gr.
• Pressed yeast – 100 gr.
• Flour – 2.6-2.9 kg.
• Raisins – 100 gr.
• Cognac/rum/liqueur – 3 tbsp.
• Salt – 1 tsp.
• Vanillin – 4 gr.

For the glaze:

• Chicken whites – 4 pcs.
• Powdered sugar – 1 tbsp.
• Lemon juice – 2 tbsp.

Additionally:

• Vegetable oil – 4-5 tbsp.
• Confectionery topping – to taste.
• Flour – 2 handfuls.

Cooking process:

Step 1. Prepare the dough: heat the cream and add yeast, half a glass of sugar and a glass of flour. After stirring, leave until the yeast activates. As soon as they start to foam, add half the sifted flour and leave in a warm place until it increases in volume.

Step 2.First melt the butter in a water bath and cool, pour into cottage cheese with sour cream and beat with a submersible blender until smooth. Separately, grind the eggs and yolks with salt and sugar. We combine the two masses.

Step 3. Transfer the resulting mixture to the dough, also add vanillin and cognac. Gradually add the rest of the sifted flour and knead the dough.

Step 4. Cover the product with a cloth and put it in a warm place until the base “grows” in half.

Step 5. At the same time, soak the dried fruits in boiling water for 15-20 minutes, blot them dry with napkins and bread them in flour. Gently fold the raisins into the soft dough.

Step 6. Cover the bottom of the molds with parchment, grease with vegetable oil and “powder” with flour, fill a third or half of the volume with the base. Let it sit for a little while to proof.

Step 7. Place the pieces in the oven, heated to 180 degrees for 35-50 minutes (depending on size).

Step 8. For the glaze, beat the whites until stiff, add lemon juice and powdered sugar - continue beating until smooth and cover the cakes with it.

Step 9. If desired, decorate with confectionery sprinkles and serve. Bon appetit!

Easter cake with cream in a bread machine

Easter cake with cream in a bread machine is the easiest way to prepare holiday baking, believe me, it will work even the first time, because the cook only needs to correctly measure the required amount of ingredients and pour them into the bowl. The hardest part is waiting for the tasting!

Cooking time – 2 hours

Cooking time – 10-15 min.

Portions – 8-10.

Ingredients:

• Flour – 450 gr.
• Milk (warm) – 100 ml.
• Cream 20% (warm) – 120 ml.
• Pressed yeast – 20 gr.
• Eggs – 2 pcs.
• Granulated sugar – 130 gr.
• Vanillin – 2 gr.
• Salt – 1 pinch.
• Butter (soft) – 100 gr.
• Sunflower oil – 2 tbsp.
• Dried fruits – 150 gr.
• Powdered sugar - for decoration.

Cooking process:

Step 1. Prepare the dough right in the bowl of the stove: pour milk heated until warm, add two tablespoons of sugar and 5 tablespoons of flour, crumble the yeast. Stir and cover, wait about 20 minutes.

Step 2. In a plate, beat the eggs with vanilla, salt and the remaining granulated sugar. Then add cream, soft butter and also vegetable oil - mix.

Step 3. Pour the resulting mass into the dough.

Step 4. Add the rest of the sifted flour and start the oven (Basic mode, light crust, size XL).

Step 5. Monitor the kneading and, if necessary, add another 1-2 tablespoons of flour.

Step 6. Add dried fruits after the characteristic signal of your equipment.

Step 7. Close the lid and wait until the bread maker turns off.

Step 8. Remove the bowl from the oven and carefully remove the cake, cool on its side and sprinkle with powdered sugar. Cook and have fun!