10 best Easter recipes
The symbol of Easter, of course, is the Easter cake. There are many recipes for making this beloved delicacy. Some of them are inherited from mothers and grandmothers, others are simply a novelty, unknown to anyone. In any case, the first thing everyone wants to do is try a piece of delicious, delicious Easter. Let's find out the best recipes for preparing it.
Contents
Royal Easter (raw)
Tsarskaya Easter differs in its taste and method of preparation. It can be either raw or boiled. Raw is considered the queen of all Easter, because it is prepared very simply, easily, and gives an unforgettable taste. It should be added that there are many recipes raw Easter, but the essence of the preparation remains the same. You need to remember that you can decorate and complement the Easter cake with any ingredients, because the main thing is your imagination. You should cast aside all doubts and understand that raw cottage cheese Easter simply cannot fail!
First you need to grind the cottage cheese several times (it should be a little dry). It's best if the raisins are before cooking, soak in alcohol (wine, liqueur, rum) overnight. You need to make a kind of cream from the cottage cheese, so you can not only grind it, but also beat it with a mixer. Creamy cottage cheese is mixed with sour cream or cream, soft butter, and salt (to taste). About 3 egg yolks are added to this mixture. Vanillin is added for flavor and powdered sugar for sweetness.
If desired, you can add nuts, candied fruits, and dried apricots to the curd mass. Before putting the mixture in a bean bowl or salad bowl, it needs to be covered with film. Everything is covered with a plate and placed in the refrigerator overnight. Be sure to place a load on top of the plate: another salad bowl or a jar of liquid.
The next morning, Easter is removed from the mold and decorated with berries, sprinkles, icing and other confectionery decor. It should be eaten on the first day; in extreme cases, it should be stored only in the refrigerator.
Royal Easter (boiled)
In order to prepare boiled royal Easter, you need to use the same ingredients as for raw Easter, but the method is slightly different.
The cottage cheese is whipped with a mixer and soft butter and sour cream are added to it (quite fatty, you can use cream). All components are mixed and placed in a special container to cook until boiling. During cooking, you need to stir everything so that the mixture does not burn. As soon as the curd mass has boiled, it must be removed from the heat and cooled, stirring.
After cooling, you need to add nuts (almonds are most often used), sugar, raisins, candied fruits (to taste) and other additives. Don't forget about vanilla! After mixing, everything is transferred to the bean box, covered with a plate with a load and sent to the refrigerator for about a day.
Easter custard
The main ingredient in custard paskha is cottage cheese. Therefore, if you decide to cook just such a cake, then you need to stock up on cottage cheese.
So, pre-beaten yolks (4 pcs.) with sugar and sour cream are added to the grated cottage cheese. They should be whipped until foamy. Then everything is poured into the cottage cheese and stirred. Soft butter is added to this mass. The bowl in which the workpiece is located should be placed in a saucepan and some water should be poured in to brew the mixture. The whole process will last about half an hour. After removing from the heat, place the bowl with the mixture in cold water to cool everything down.
Later, you can add pre-processed raisins, nuts, and orange zest. Everything needs to be put in a mold, which is covered with film, foil or gauze. The edges of the gauze are placed on the mold and covered with a board, on top of which there is a weight. Easter should remain in the refrigerator for 24 hours.
Easter with chocolate
Cottage cheese, which has been rubbed through a sieve, preferably twice, is mixed with sour cream and soft butter. To this mass are added nuts, raisins, candied fruits and chocolate, which must first be very finely grated and mixed with powdered sugar. All ingredients are mixed with the curd mass. You need to stir until everything becomes homogeneous and acquires a chocolate color.
The mass is laid out in a bowl and covered with a thin cloth. Be sure to cover it with another vessel with weight. Easter should stay in the uniform and refrigerator for about a day, or better yet, a day and a half.
It can be decorated with icing, patterns, and confectionery decor. This Easter will become indispensable on the holiday table!
Easter with candied fruits
Candied fruits are added to a variety of types of Easter, because they are universal and add flavor and an interesting shade to any Easter cake.
Yeast must be diluted in fairly warm milk with added sugar. When they bubble, add softened butter, eggs, spices and herbs to taste. Everything is thoroughly mixed and flour is added. The dough kneading stage begins. When it is kneaded, it is advisable to grease it with vegetable oil, wrap it and put it in a warm place. 1 hour 30 minutes will be enough for the dough to rise. Candied fruits and other additives you wish are added to it.
Before baking, you need to grease the pan and line it with parchment that will be higher than the pan itself. Fill the mold halfway with dough and let it sit for another 30 minutes. The cake will bake for 1 hour and 15 minutes.
Easter vanilla
There are a lot of vanilla Easter recipes. Vanilla can be added to raw, boiled, custard and baked Easter. It gives a chic aroma that symbolizes the holiday and is reminiscent of childhood. After all, many rushed to the kitchen to see what mom decided to bake.
In order to prepare vanilla Easter, you need to take the ground cottage cheese, stirring, add cream to it. This mixture is transferred to a gauze bandage. It is hung by the edges. This makes it possible to drain the liquid that has formed. You need to keep the cottage cheese in this state for about 12 hours. After this, add sugar and vanilla to the mixture and mix. The mixture is placed in a mold and covered with a weight. After half an hour, you can take out the vanilla Easter and start eating.
Easter with pistachios
Easter with pistachios is one of the most favorite treats for children. Before cooking, you need to soak and peel the pistachios, remove the skin and chop them. The crumbly cottage cheese must be mixed with eggs and sugar (which were previously heated in a water bath). Eggs with vanilla sugar are added to the curd mass. Then add softened butter and mix. At the last stage you need to add pistachios to the mixture. Everything is laid out in a mold and loaded into the refrigerator. After 8 hours you can take out the Easter.
Easter with honey
Many people do not respect sugar as an additive to food. That is why you can replace sugar with honey. In this case, Easter will not only be incredibly tasty, but also dietary.
To begin with, it is advisable to grind the eggs with honey until smooth. Then soft butter is added to them and everything is whipped until foam appears and is smooth.
Then all this is gradually added to the cottage cheese with sour cream. The mass is poured into a container and placed under a press. Easter in this state should be stored either in the refrigerator or in another cool place. A day later, such a cake can be served on the festive table.
Easter from ryazhenka
Over medium heat, stir the fermented baked milk with milk, gradually adding sour cream and egg yolks. Be sure to ensure that the mixture does not boil. When it warms up, it should be placed in a warm place for about 10 hours. The mass should be suspended so that all the liquid drains from it.
After this, you need to put the mixture on a plate, adding sugar and vanilla to it along with softened butter. It is advisable to beat everything with a mixer. You need to add dried cherries and raisins. At the end, everything is laid out in a container under a load in a warm place for 12 hours. After this, you need to put Easter in the refrigerator for 6 hours. In the end, everything is taken out of the mold and decorated to taste.
Cheese Easter
Beat the yolks (12 pcs.), pureed through a sieve, vigorously with a mixer, after combining them with cottage cheese (400 g), butter (400 g) and sugar (400 g). Add salt to taste and add vanillin. Place the mixture in a colander covered with gauze and place in the refrigerator. It will take about twelve hours for the excess liquid to drain.
It is customary to eat cheese Easter after smearing it on a piece of Easter cake.
