Prepare cake for Easter

Servings: 16 Cooking time: 2 minutes chasa


Easter recipes can vary if you bake a cake for the holiday Easter. And not necessarily to cook it instead of cake, can be put on the holiday table, and then, and more.

This idea I borrowed from one of Englishsite, where they were presented with absolutely stunning Easter cakes, photos of which I really liked - and wanted to bake a cake unusual Easter. Cook it a little troublesome, but the result will please you and excellent taste and beautiful appearance. Especially like the Easter Bunny, which is emblazoned on the top of the cake, to your children.

Last year, I made this, and the delight of the home there was no limit. Results today I share it here.

Ingredients for "Cooking cake for Easter":

For the cake

  • 3 eggs, separated into yolks and whites;
  • 1.5 cups of powdered sugar + 3 v. spoons;
  • 3 tsp vanilla essence (or 3 sachets of vanilla sugar).;
  • 1, 5, Art. spoon of baking powder (or 1.5 teaspoons of baking soda, vinegar, slaked.);
  • 1 cup white flour;
  • 1 packet (30 g) of gelatin;
  • 1 pack (250 g) low-fat cottage cheese;
  • juice and zest of one lemon;
  • 3 cups heavy cream;
  • 200 g of dried apricots (soaked in boiling water).

To decorate the cake

  • 200 g marzipan mixture;
  • 2 tbsp. tablespoons of powdered sugar;
  • 1 tbsp. spoon of cocoa powder;
  • 1 tbsp. spoon liqueur or brandy;
  • 1 tbsp. spoon of lemon juice;
  • 12 mini eggs (chocolate candy colored glaze);
  • 1 tbsp. spoon of ground pistachio.

Note

Let me remind you that the "cup" - is any capacity for 200 milliliters.

Recipe "Cooking cake for Easter":

1
  • Preheat oven to 180 gr. C.
  • Whisk the egg whites with 6 tablespoons. spoons of cold water until stiff foam.
  • Continuously whisking, slowly add one cup of powdered sugar and 1 teaspoon vanilla essence.
  • Add the egg yolk mixture - one at a time - and slowly sprinkle in the dough the flour and baking powder.
  • Prepare a baking sheet measuring about 30 by 40 cm, it Cover the parchment paper.
  • Pour the biscuit dough on parchment, flatten it evenly around the baking sheet with a spatula or the back of a spoon and bake in preheated oven for 8-10 minutes.
2
  • Take a clean dish towel, spread it on the table and sprinkle with three tablespoons of sugar.
  • Then remove the pan from the oven and immediately tilt cake on a kitchen towel.
  • Remove it with baking paper, cover it with another clean towel on top and leave to cool.
3
  • Soak gelatin in a small amount of cold water for about 15 minutes.
  • Mix cottage cheese, half a cup of sugar and 1 teaspoon vanilla essence, lemon zest and lemon juice.
  • Heat the gelatin on a steam bath, stirring all the time, until completely dissolved (make sure that it does not boil!).
  • Cool the gelatin and add it to the cheese mixture, making sure it is fully stir evenly.
  • Whip the cream until fluffy and also add the cottage cheese mixture. Part cream set aside to cover the cake from the sides and from above.
  • Using a spatula spread the cream evenly on the surface of the biscuit and on top evenly spread out pieces of dried apricots.
4
  • Cut into 6 equal sponge strips (about 6 cm in width).
  • Gently roll the first strip in the roll and place it upright in the center of the serving dish.
  • Wrap remaining central strip around rolls - a spiral.
  • Hold them together via the flanges by cake baking molds and place in the refrigerator at least 4 h.
5
  • Meanwhile, mix the marzipan mix with powdered sugar.
  • Add the liqueur and lemon juice and knead the plastic mass.
  • A piece of it set aside and add the cocoa and mix well to rest.
  • Blindly brown rabbit from cocoa marzipan.
  • Use unpainted marzipan for the tail and your handsome legs.
6
  • Mix cottage cheese and the remaining butter cream with 1 teaspoon of vanilla essence.
  • Remove the Easter cake from the refrigerator and cover with cream top and sides.
  • Decorate your cake marzipan rabbit, chocolate eggs and a little sprinkle with ground pistachios.
  • I'm sure you'll have a real festive masterpiece!
    Bon appetit and Velikodnaya!
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