Easter cake for the holiday of the Holy Resurrection of Christ is a symbol of the prosperity of your home. By whether the hostess succeeded in the Easter cake, they judge what kind of year it will be, lucky or not. We offer a recipe for a butter cake made with cream and yolks; it is not very difficult to prepare. It is advisable to use real homemade yolks, and from the whites you can prepare a white glaze by beating it with powdered sugar.

Easter cake made with cream and yolks turns out bright as the sun and very tasty, rich and satisfying. A fluffy and ruddy Easter cake on the table represents the wealth and well-being of your home.

Ingredients

  • Cream – 130 ml;
  • Warm water – 50 ml;
  • Active yeast (dry) – 1.5 tsp;
  • Wheat flour – 2.5 tbsp;
  • Sugar 0.5 tbsp;
  • Vanilla sugar optional;
  • Chicken yolks – 3 pcs.;
  • Sour cream – 2 tbsp. l.;
  • Butter – 50 ml;
  • Vegetable oil – 2 tbsp. l.;
  • A pinch of salt;
  • A pinch of cinnamon or nutmeg;
  • Lemon and orange zest, optional;
  • Vanilla sugar – 1 tbsp;
  • Dried fruits and nuts – 0.5 tbsp.

1 glass = 250 ml.


Preparation

The first step is to activate the yeast. To do this, you need to combine a few tablespoons of warm water (50 ml) with dry yeast in a plate. Then stir the liquid with a whisk and add a little more cream (50 ml) and a teaspoon of sugar. Leave the resulting dough for 7-10 minutes.

Meanwhile, place the egg yolks with sugar and a pinch of salt into a clean container. Place the egg whites in the refrigerator; you will still need them for making the glaze. Using a mixer, beat the yolks until light.

Add a few spoons of sour cream to the dough.

Lightly heat the remaining cream and pour into the egg mixture.

Add the yeast mixture to the dough, mixing everything with a spatula.

Sift wheat flour through a sieve. Add half of its quantity to the dough.

In the next step, add melted butter, cinnamon, nutmeg and vanilla sugar to the dough. You can use any other spicy spices (ground ginger, cardamom, turmeric) for the dough. The zest of lemon or orange will add additional flavor to the dough.

Next, add the remaining flour and knead the dough with a silicone spatula or using a food processor for 10 minutes. To ensure that the cake does not quickly become stale after baking and remains tasty, you can add a few tablespoons of vegetable oil to the dough. It is important not to add excess flour; the dough should not turn out stiff. Cover the container with the pastry with a lid or film and put it in a warm place for 1.5-2 hours.

Chop assorted dried fruits and nuts with a knife.

To better remove unnecessary air from the dough during proofing, you can stick several plastic tubes into it. Also, this method will not allow the dough to escape when rising.

You need to mix dried fruits into the risen dough. Then, with oiled hands, pinch off a little at a time and place into the prepared pans. Do not fill it more than halfway; the cake will increase in volume during baking. Cover the molds with a towel and leave for 30-40 minutes for the dough to settle and rise. Then place in the oven, preheated to 190 degrees, for 20-30 minutes. The baking time of the cake in the oven will depend on the height of the molds. After 20 minutes of baking, check the dough for doneness with a wooden skewer.

You can remove the fluffy cakes from the oven. After five minutes, remove them from the molds and leave them on a wire rack to cool completely, placing them on their sides. To decorate, you need to dip their tops in protein glaze and sprinkle with colored sprinkles.

Easter cake with cream is ready.

This is what it looks like in cross section.

Easter cake with cream can become not only an Easter pastry; using its recipe you can prepare a rich sweet bun or a cupcake for tea. The rich Easter cake dough contains cream, butter and chicken yolks. Such delicious and sweet Easter cakes will be loved not only by children, but also by adults!

Easter cake with cream

Ingredients:

  • 300 ml cream 35% fat;
  • butter – 1 pack of 200 g;
  • 1 glass of full-fat cow's milk (at least 3.2%);
  • fresh yeast - 40 g;
  • sugar – half a kilogram;
  • one whole egg and 8 egg yolks separately;
  • salt - a pinch,
  • vanilla to taste and optional;
  • wheat flour is taken based on how much dough will take.

Cooking process:

Cooking creamy cake begins with dough, which will raise all the baked goods.

Mix hot milk and hot cream thoroughly. Slowly add two handfuls of flour to them, stirring constantly. Leave the mixture for some time to cool. Then we add the egg and yeast into it, which should be diluted in advance in a small amount of warm milk. Knead the batter thoroughly. Then we place the dough for Easter cakes in a warm place so that it rises.

Grind the sugar with eight yolks until white. We combine them with the already risen dough, warm melted butter, add sifted flour here in parts to make a dough of medium consistency - between thick and liquid. We send the baking again to a warm place for literally two hours.

After kneading the creamy yeast dough well, spread it into the previously prepared cake pans to fill 2/3 of the volume. It is better to take the molds from tin, line them inside with parchment and lightly coat them with vegetable oil. We are waiting for the dough to rise. The room where the dough is prepared and the cakes are set must be warm. In a cold place, the dough rises more slowly.

Carefully place our, not yet baked, Easter cakes in a well-heated oven. Bake Easter cakes at medium temperature (170-180 degrees Celsius). Try not to look into the oven for as long as possible to prevent the dough from sinking, at least in the first 30 minutes. Next, check the readiness with a wooden toothpick. If the stick is dry and there are no lumps of dough on it, the cake is ready!

If you wish, you can decorate the creamy ones with multi-colored candied fruit cubes, bright sprinkles or chocolate fudge, like rum women.

We hope this creamy cake recipe will take root in your family.

Happy Easter Sunday! Christ is Risen!

Ingredients:

For the dough:

  • flour - 170 grams;
  • cream 33% - 240 milliliters (take fat content above 20%);
  • fresh pressed yeast - 30 grams (or 11 grams dry);
  • sugar - 1 level tablespoon.

For the test:

  • flour - 550 grams;
  • butter - 100 grams;
  • sugar - 220 grams;
  • eggs - 4 pieces plus one yolk;
  • salt - a pinch;
  • nuts, raisins, candied fruits, dried fruits - 150 grams.

For the glaze:

  • protein - 1 piece;
  • powdered sugar - 100 grams;
  • lemon juice.

Decorate to your taste with confectionery sugar sprinkles or simply leave it in the glaze.

Easter cake with cream. Step by step recipe

Let's start preparing the dough.

  1. Take the cream and heat it to 35-40*C: it should be warm, but not hot.
  2. Add two teaspoons of sugar and yeast to the cream (break into small pieces). Let's dissolve it all.
  3. Sift the flour thoroughly. Pour the mixture into the flour and stir until smooth. Cover with a towel and place in a warm place: for approximately 25-30 minutes - everything will depend on the temperature and quality of the yeast. The dough should rise approximately 2 times.
  4. In the next step, we beat four eggs and one yolk with a pinch of salt and sugar. A mixer works better here than a whisk. You need to beat until fluffy foam. We put one protein in the refrigerator: it will be needed for the glaze.
  5. Add our dough to the beaten eggs. Mix carefully. And add the sifted flour in parts.

You may need less or more flour: it all depends on the flour itself and the size of the eggs.

  1. When almost all the flour has been added, it's time for the butter: it should be at room temperature.

If you forgot to take it out in advance and you have it from the refrigerator, then put it in the microwave for a couple of seconds (bring it to a soft state).

  1. Add the remaining flour and continue kneading the dough.

It takes a long time to knead the dough for Easter cake. At least 30 minutes.

  1. Today there are many different tools and techniques for kneading dough. You can use a bread machine, food processor, special dough mixer, or knead by hand. I prefer to do it myself: for this holiday I want to make Easter cake with my own hands, to convey my bright mood through the warmth of my hands.
  2. The finished dough should come away from the walls of the bowl or bowl in which you kneaded it, should not stick to your hands, and should be soft and elastic. Cover the bowl with the dough with cling film and place in a warm place for two hours. During this time, the dough should increase in volume: at least twice.
  3. After a couple of hours we return to the test. It fits and looks very lush. We knead it and, if desired, we can add 150 grams of nuts, dried fruits, candied fruits and citrus zest.
  4. Now let's start choosing forms for baking Easter cake in the oven. Every year they become more diverse and accessible. Personally, I prefer paper forms of different sizes. There is no need to lubricate them with oil. If you bake in iron pans, be sure to grease them with oil.
  5. Let's move on to forming the dough into balls. We tear off a piece, pinch it and place the smooth side on top. The form should be approximately ⅓ full. After this, cover all the molds with a towel. Give the dough time to rise and fill the form 3/4 full.
  6. While the dough is rising, preheat the oven to 180*C.
  7. Bake small molds for approximately 30-40 minutes, large ones for approximately 50-60 minutes.
  8. Place our homemade cakes in a preheated oven.
  9. Now, while the cakes are in the oven, it's time to make the icing. Add the chilled egg white and a few drops of lemon juice to the powdered sugar. Beat everything with a mixer until fluffy. After the glaze is ready, cover it so that it does not dry out.
  10. Check the readiness of the Easter cakes with a wooden stick. We pierce the cake from top to bottom: the stick must be completely dry. After that, brush with glaze. You don’t have to wait for the cakes to cool down: you can grease them while they’re hot. I like to dip it cap side down into the bowl of icing to ensure even coloring.
  11. Now the best part: decorating our Easter cakes. Confectionery powders, mastic figures, dried fruits and various kinds of sweet decorations are suitable for this process.

This exciting process is over. The most wonderful thing is that we did everything ourselves - and this is always highly appreciated and gives us an incredibly festive mood. On the “I Love to Cook” website there are many more wonderful recipes for Easter cakes in the oven: choose and cook with us - we only have delicious and proven recipes.

Every year in the spring, Orthodox Christians look forward to the greatest holiday of Easter - the Holy Resurrection of Christ. On this day, you involuntarily feel how the world is filled with light and warmth, life conquers death, and good triumphs over evil. There is no greater and more significant holiday, and therefore we prepare for it in advance, for a long time and in detail.
Every housewife tries to ensure that on this day the best and most delicious things are on the table in her house. And, of course, special attention is paid to the symbols of the holiday - colored eggs and Easter cakes.
We suggest you prepare royal Easter cake with cream and yolks. Why royal? Yes, because due to the rich composition of the products, the treat was truly worthy of great kings. To get a truly rich cake, you will have to look at the market. Airy, rich pastries are prepared using homemade products - thick and rich country cream, homemade eggs with orange yolks.
The dough turns out simply gorgeous, and the baked goods are tastier than any cake. The undoubted advantage of the technology is the absence of prolonged kneading. The recipe includes vanilla and raisin additives; they will give the baked goods a special aroma and taste. An original touch - multi-colored glaze, pink and blue tops of the Easter cakes create a special “vintage” flavor.

TIME: 4 hours

Average

Servings: 6-8

Ingredients for the dough:

  • white wheat flour – 5 tbsp.,
  • homemade cream – 450 ml,
  • butter – 200 g,
  • sugar – 250 g,
  • egg yolks – 8 pcs.,
  • raisins – 130 g,
  • live yeast – 90 g,
  • vanilla sugar - 2 packets.
  • Ingredients for glaze:
  • egg whites – 2 pcs.,
  • sugar – 120 g,
  • gel food coloring – 2 drops.

Preparation

Heat the cream in a water bath, it should become liquid (but under no circumstances boil).


Finely chop fresh yeast and place in warm cream. Add two cups of sifted flour here.


Knead the dough, cover with a towel, and leave in a warm room for 20 minutes. The finished dough will not be liquid, it will be quite thick, porous and loose.


For the dough, prepare a large pan, pour 3 cups of sifted flour into it.


In eggs, separate the whites from the yolks. Place the whites in the refrigerator for now. Combine the yolks with sugar and beat until a stable foam appears (also make sure that the sugar crystals are completely dissolved).


Melt the butter and let it cool to room temperature, then pour it into a saucepan with flour and add vanilla sugar.


Place the dough and beaten yolks into a saucepan, knead the dough and cover with a towel. It is infused for 1 hour 20 minutes. The room should be warm; the pan can be placed near the gas stove that is on.


Wash the raisins and dry them on a paper towel. After this, combine with two tablespoons of flour, stir and throw into the dough. Instead of raisins, you can use finely chopped dried apricots or prunes, almonds or walnuts (just crush them before use).


Knead the risen dough for about 2-3 minutes, then place it in the molds, filling 1/3 full (as shown in the photo), cover with a towel and let stand for 20 minutes. Before filling, all molds must be greased with vegetable oil or margarine.


Place the molds in an oven preheated to 150 degrees, baking time is from 40 to 50 minutes (depending on the size of the molds). To ensure that the cakes bake evenly and do not “jump out” of the pan, adjust the temperature: the first 20 minutes – 150 degrees, then increase to 170 degrees.


Baked goods can cool in the oven that is turned off. Remove the cooled cakes from the molds and decorate with colored glaze. Beat two egg whites in a blender until thick. Divide the sugar into 3 portions and add to the egg whites one by one, continuing to beat. Divide the white glaze into 2 parts. Combine half of the glaze with one drop of pink gel food coloring, and color the remaining glaze blue.


The royal cakes made with cream are ready, they smell amazing and don’t go stale for a long time.


A very tasty treat that you can prepare for Easter in your kitchen is cream cake. This is ideal for baking Easter products. By adhering to the recipe and basic cooking rules, you will be able to please your family members and loved ones at the festive table.

For holiday baking, you must definitely use fresh cream with a fat content of 20% to 33%. A high-quality product has a uniform white color with a light creamy tint. But if in the glass you see small white flakes of protein or the cream completely separates, this is a clear sign that the product is spoiled.

Since the cooking process is quite lengthy, the ingredients need to be prepared in advance, so experts advise pulling the cream out of the refrigerator in the evening. If you are still afraid that they will disappear at room temperature, then you need to warm them up a little before cooking. But do not boil too much and under no circumstances, as hot cream will kill the yeast and your cake simply will not rise. Many people use store-bought cream for baking, but experienced housewives recommend using those sold on the market. They are the ones who will make your baked goods soft, fluffy and tender, with a pronounced creamy taste.

Holiday baking recipe

This product is somewhere in the middle between bread and a roll. Therefore, it is important not to go overboard so that it turns out tender, fluffy, rich and at the same time satisfying. The recipe for Easter cake with cream and yolks is very simple, but requires compliance with all cooking rules. The dough will take a long time to rise, since a lot of yolks are used for baking. Therefore, you need to knead it well in a food processor or you will have to work hard kneading it with your hands.

To prepare we will need:

  • 50 g yeast (fresh);
  • 750 ml heavy cream;
  • 12 fresh yolks;
  • 400 g butter;
  • 300 g sugar;
  • 1.2 kg flour;
  • 50 ml vodka;
  • 50 g lemon zest;
  • 100 g raisins;
  • 100 g almonds;
  • a pinch of saffron;
  • 1 nutmeg;
  • oil for the mold.

It is not advisable to use proteins. Although they will make the cake more porous, the finished product will become quite hard and quickly become stale. To knead the dough, you can use a food processor, but if you don’t have one, you will have to knead by hand.

Preparing the dough

After kneading the sponge dough, cut it with a knife and place it in a bowl, which we place in a saucepan with warm water for 1 hour.

Pour vodka over the saffron and leave for half an hour. Wash and dry the raisins with a paper towel. Cut candied fruits and almonds into small pieces. Grate the nutmeg.

Beat the yolks with sugar until white, and then add the pre-melted butter and continue beating. When the dough has risen, add the yolk mixture, prepared saffron along with the infusion, the remaining warm cream, as well as raisins, candied fruits and almonds.

Mix everything well for 15 minutes. Place the dough in a bowl and cover it with a towel. Place in a warm place for 2 hours.

After the dough has risen, knead it well again and place it in silicone molds, which must be greased with butter in advance. If the molds are metal, it is better to use parchment paper moistened with butter. The dough in the molds should stand for another 1 hour in a warm place.

And then you can put it in the oven, preheated to 180 degrees. The cooking time will depend on the size of the cake itself. Therefore, insert a wooden stick into the dough, which will allow you to check the readiness of the product. The cooled cake can be greased with pre-prepared whipped egg whites and sugar and decorated with candied fruits or special store-bought powder.

The butter-free recipe uses milk or water. The main thing in this case is temperature. Like cream, milk should be warm. Despite the many recipes, the technology for preparing the holiday product is the same.

Basic cooking rules

In order for the cake to turn out excellent, an important point is not only the correct preparation of the dough, but also its baking. You can spoil it at any stage. Therefore, you should follow several basic rules for preparing Easter cakes.

  1. All products must be fresh and of high quality.
  2. The dough should rise 3 times. The dough rises first when you mix the yeast with flour and cream. Then - the dough after adding the remaining ingredients, and the last time it rises in the molds.
  3. Easter cake dough does not like drafts. It should be suitable in a warm place with an air temperature of 30–45 degrees.
  4. The consistency of the dough is also important. It will be dense, but not too tight. To check, you can cut it with a knife. If it doesn't stick to it, then you did everything right.
  5. To make the cakes fluffy, fill the molds 1/3 full with dough, as it will rise to the desired size during baking.
  6. The product must be baked in a humidified oven. To do this, place a container of water in it.
  7. To determine the readiness of the baked goods, you should stick a wooden stick into the dough before putting it in the oven. After a while, you can pull it out and see: if the dough does not stick to the stick, then the cake is ready.
  8. Baking time will depend on the weight of the product. So for an Easter cake less than 1 kg it takes half an hour, for a cake weighing 1 kg – 45 minutes, for a cake weighing 1.5 kg – 60 minutes, and weighing 2 kg – 1.5 hours.
  9. The cake should be removed from the mold only after it has cooled slightly.
  10. After removing the baked goods from the mold, the cake should be wrapped in a towel so that the product becomes stronger and does not fall off.

For taste and aromatic aroma, raisins, lemon zest, vanilla, cinnamon, almonds, candied fruits, cardamom, saffron or other additives are added to the dough. They can be replaced, but you cannot put anything in the dough. In order to prepare tender and fluffy Easter cakes, you need to have experience and great dexterity. They may not turn out right the first time, so you really need to follow all the baking rules.

While preparing the Easter product, it is important to be in a good mood. After all, mood plays a big role in obtaining high-quality baked goods. And what could be better than a homemade holiday cake. Its aroma will bring all family members together at the table, and its excellent taste will allow you to celebrate such a great day as Easter with pleasure.