10 best Easter recipes
The Easter cake is, of course, the symbol of Easter. There are so many recipes for this, everyone's favorite, goodies. Some of them come from mothers and grandmothers, others are simply a novelty, unknown to anyone. In any case, the first thing everyone strives to do is try a slice of delicious, delicious Easter. Let's find out the best recipes for its preparation.
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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. It must be remembered that you can decorate and supplement the cake with any ingredients, because the main thing is imagination. You should discard 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 is best if the raisins are before cooking, soak in alcohol (wine, liqueur, rum) overnight. You need to make a kind of cream out of cottage cheese, so you can not only grind it, but also beat it with a mixer. Creamy curd is mixed with sour cream or cream, soft butter, salt (to taste). About 3 egg yolks are added to this mixture. Vanillin is used for aroma, and powdered sugar for sweetness.
If desired, you can add nuts, candied fruits, dried apricots to the curd mass. Before you put the mixture in a bowl, or salad bowl, it must be covered with a film. Everything is covered with a plate and sent to the refrigerator overnight. Be sure to put a load on top of the plate: another salad bowl or a jar of liquid.
The next morning, Easter is taken out of the mold and decorated with berries, sprinkles, icing and other confectionery decor. You need to eat it on the first day, in extreme cases - store it only in the refrigerator.
Royal Easter (boiled)
In order to prepare boiled royal Easter, you must use the same ingredients as for raw, but the method is slightly different.
Cottage cheese is whipped with a mixer and soft butter, sour cream (rather fatty, cream can be used) is added to it. All components are mixed and cooked in special dishes 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 to the mass (most often almonds are used), sugar, raisins, candied fruits (to taste) and other additives. Don't forget vanillin! After mixing, everything is transferred to the pasochny, covered with a plate with a load and sent to the refrigerator for about a day.
Custard Easter
The main ingredient for custard is cottage cheese. Therefore, if it is decided to cook just such a cake, then you need to stock up on cottage cheese.
So, pre-whipped yolks (4 pcs.) With sugar and sour cream are added to the grated cottage cheese. They should be whipped until frothy. Then everything is poured over to the curd and stirred. Soft butter is added to this mass. Put the bowl in which the workpiece is located in a saucepan and pour some water into it to brew the mixture. The whole process will take about half an hour. After removing from the heat, put the bowl with the mass in cold water to cool everything down.
Later, you can add pre-processed raisins, nuts, orange peel. Everything needs to be laid out 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 load. Easter should be in the refrigerator for 24 hours.
Easter with chocolate
Curd, which has been wiped through a sieve, preferably twice, is mixed with sour cream and soft butter. Nuts, raisins, candied fruits and chocolate are added to this mass, which must be grated very finely before that and mixed with powdered sugar. All ingredients are mixed with curd mass. Stir until everything is smooth and chocolate brown.
The mass is laid out in a bowl and covered with a thin cloth. Be sure to cover it with another container with a weight. Easter should stay in the form and refrigerator for about a day, and better one and a half.
It can be decorated with glaze, patterns, pastry decor. This Easter will become irreplaceable on the festive table!
Easter with candied fruits
Candied fruits are added to various types of Easter, they are universal and give any cake a taste and interesting shade.
The yeast should be diluted in warm enough 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 kneading phase begins. When it is kneaded, it is advisable to grease it with vegetable oil, wrap it up and put it in a warm place. 1 hour and 30 minutes will be enough for the dough to come up. Candied fruits and other additives that you wish are poured into it.
Before baking, you need to grease the form and lay the parchment, which will be higher than the form itself. It is necessary to fill the form with the dough up to half and let it brew for another 30 minutes. The cake will be baked for 1 hour and 15 minutes.
Easter vanilla
There are many recipes for vanilla Easter. Vanilla can be added to both raw, boiled, custard and baked Easter. She gives a chic scent that symbolizes the holiday and reminds of childhood. After all, many rushed to the kitchen to see what my mother decided to bake.
In order to cook vanilla Easter, you need to take grated 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. It is necessary to keep the cottage cheese in this state for about 12 hours. After that, add sugar, vanilla to the mass and mix. The mixture is placed in a mold and covered with a load. After half an hour, you can take out the vanilla Easter and start treating.
Easter with pistachios
Easter with pistachios is one of the favorite delicacies of children. Before cooking, you need to soak and peel the pistachios from the skin, film and chop. Loose 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 softened butter is put in and mixed. The last step is to add pistachios to the mixture. Everything is laid out in the form and under the load is sent to the refrigerator. After 8 hours, you can get Easter.
Easter with honey
Many people do not respect sugar as a food additive. That is why sugar can be replaced with honey. In this case, Easter will be not only extremely tasty, but also dietary.
First, it is advisable to grind the eggs with honey until smooth. Then soft butter is added to them and everything is whipped until foam and uniformity appear.
Then all this is gradually added to the curd with sour cream. The mass is poured into a bowl and placed under a press. Easter in this state should be stored either in the refrigerator or in another cool place. In a day, such cake can be served on the festive table.
Easter from fermented baked milk
Stir the fermented baked milk with milk over medium heat, gradually adding sour cream and egg yolks to them. It is imperative to ensure that the mass 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 is drained from it.
After that, 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 dish under the load in a warm place for 12 hours. After that, you need to put Easter in the refrigerator for 6 hours. As a result, everything is taken out of the mold and decorated to taste.
Cheese Easter
Wash the yolks (12 pcs.) Through a sieve, actively beat with a mixer, having previously combined them with cottage cheese (400 g), butter (400 g) and sugar (400 g). Season with salt to taste and add vanillin. Place in a colander covered with gauze and refrigerate. It will take about twelve hours for the excess fluid to drain.
It is customary to eat cheese Easter, after having smeared it with a piece of cake.
