How to cook Easter cake?

As everyone knows for a long time, one of the obligatory culinary dishes on the Easter table is not only Easter, but also lighted Easter cake. Quite often in the old days, a lot of dough was prepared for this dessert, since in larger volumes the dough for cakes is better to be discarded. But unlike the usual test for pies, where culinary experts do not recommend putting eggs, in real pancake dough in spite of everything put from 5 to 7 eggs, whipped before mixing into a foam. The basis of the products is a large protein content, a lot of butter and a large amount of sugar.

These components will allow any cook to get the necessary dough for cooking, and ready with increasing number of eggs only last longer, while almost not stale. About how to cook Easter cake, created a large number of different recipes, and on the Internet you can always find a huge amount of information. But all cooks agree in one opinion - for this product is important not only the content, but also the form. It should be noted that the forms under the cake can be quite diverse. Since most Easter pastry is prepared from a yeast dough, the yeast must always be fresh, and the dough is not recommended immediately to overload baking. That is why the Easter dough is prepared in several receptions, which are classified into gradual oil intake, then a large number of eggs, and finally, sugar. Dough you have a very long time to nurse and cherish. In addition, the cooks are advised not to expose the dough to make this baking draft, but it is best to put it in a warm dark place and wrap it in pillows.

As a rule, after a person learns how to cook an Easter cake, he does not think about the future taste and does everything at once. But the dough for the cakes must be closed on the night from Thursday to Friday, so that the next day you can sinter kulichiki from it. Usually in the night from Saturday to Sunday the cakes are consecrated, and they treat each other only in the morning. Kulichi can eat all the Easter week, right up to Radonitsa. When baking cakes, it is necessary to use special metal low cylindrical shapes from a universal thick sheet metal. Thus, having moistened the inner surface with oil, it is not difficult to make a delicious cake.

You can also use ordinary metal aluminum pans with a total volume of 1-1.5 liters, but no more. If you use higher and voluminous dishes during cooking, then in a gas and electric cooker such a dough can not only not be baked, but also may become damp or dry out. In the old days, small cakes were often made in special buckwheat forms. They cooked cakes quickly, almost as well as in a Russian oven.

Large and small cakes were baked according to different degrees of comfort. But the regularity was that everyone knew how to cook a small cake with a small width, but it turned out, why it is always only high-quality products. In Russia it was believed that if you have a cake was a success, then the family will be fine for the whole year, but if it has not yet reached the oven or the cake has cracked a little, then the family will experience some misfortune or one of the relatives Much ill. That is why, the making of cakes was always given special attention, and it was considered a direct symbol of this holiday. Along with Easter cakes, the celebrated Easter bread , artos, was also prepared on a holiday.

I hope that after my article you understood how to cook Easter cake so that it would meet the general recipe of the preparation and you and your closest relatives would definitely like it. Happy holidays and a bright Easter holiday!