We invite you to bake quick cakes without yeast, these muffins are also known as “Spring” muffins. They bake quickly and are eaten just as quickly. The dough for these Easter cakes is mixed only with eggs, without adding milk, sour cream, butter or other products. This makes them light and tender. They can be baked at any time for tea, spending only half an hour on it. For Easter, they should be decorated with protein cream and special sprinkles, which for the holiday Christ's Resurrection usually sold in stores.
Spring Cupcakes
cake recipe without yeast
- eggs – 4 pcs.,
- sugar – 4 tbsp. spoons,
- soda – 1 large pinch (quench with vinegar),
- salt – 1 pinch,
- flour – 4 tbsp. spoons,
- raisins – 1 handful.
Ingredients for cream:
- sugar – 100 g,
- protein chicken egg- 1 PC.
Break the eggs, pour into a bowl, add granulated sugar and a pinch of salt.
Beat everything with a mixer until a dense, stable foam, like a sponge cake. The rise of the dough during baking largely depends on the degree of beating.
Add wheat flour, but before that it’s a good idea to enrich it with oxygen by sifting through a sieve.
Mix the dough thoroughly with a spoon until it forms a uniform mass; there is no need to use a mixer. If desired, you can add a little raisins to it.
Grease the inside of small tin baking pans vegetable oil or a piece of butter, sprinkle the bottom with semolina.
Pour the dough into 2/3 of the volume of the molds and place in the oven. Preheat the oven very well first. Cupcakes should be baked at 200 degrees. Due to the fact that the dough can settle due to a draft, it is not recommended to open the oven door and slam it while the sponge cakes are baking. Baking time will take 20 minutes.
Place the finished products, well browned on top and cooled down, on a plate.
Decorate the baked goods to your taste. If the cupcakes are baked for Easter, you can top them with cream made from chilled egg white and sugar. Beat the egg whites and sugar with a mixer into a thick foam. For 1 egg white take 100 g of sugar or powdered sugar. You can add a small pinch of salt, then whipping such a cream will be much easier.
Cupcakes turn out just as beautiful if you pour them hot. chocolate icing. It can be cooked in a small saucepan of 3 tbsp. spoons of sugar, 1 tbsp. spoons of cocoa powder, 1 tbsp. spoons of butter, with the addition of 1 tbsp. spoons cold water. All these ingredients must be brought on the stove until completely dissolved and cooked for one minute, stirring constantly.
As a last resort, you can decorate the cupcakes with regular powdered sugar.
Spring cupcake is ready. Bon appetit!
Recipe No. 2
Another cake without yeast, a quick recipe for those who don’t like to bother with dough and yeast dough. Of course, this is not the classic paska that housewives traditionally prepare; the pastry is more like a cupcake. But, nevertheless, the recipe deserves attention.
An important factor is the dough recipe itself. Make sure that it is not too steep and not very liquid, like sour cream. The main advantage of Easter cake with chocolate and orange juice is the speed of preparation and incredible aroma. Orange will become an important component that no spice can replace. Chocolate has always been a hit, especially with children.
Step-by-step delicious recipes fragrant Easter cake without yeast: cook with kefir, sour cream, milk
2018-04-03 Liana RaimanovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams ready-made dish
4 gr.
3 gr.
Carbohydrates
38 gr.185 kcal.
Option 1. Classic recipe for Easter cake without yeast
Not everyone likes cakes made with yeast; they turn out heavy and also high in calories. But on the day of a bright Easter without a fragrant one, baked goods not enough. In this case, you can bake delicious, fluffy Easter cake without yeast. IN classic version The dough is made using sour cream, margarine, eggs and a few other available ingredients.
Ingredients:
- 110 g of any margarine;
- any sour cream - 520 g;
- 4 eggs;
- 330 g powdered sugar;
- 35 g baking soda;
- 45 ml of 9 percent vinegar;
- flour - 825 g;
- 30 ml of vegetable oil.
Step-by-step recipe for Easter cake without yeast
Break three eggs into a clean bowl, add 240 g of powdered sugar, and beat with a whisk until dissolved.
The margarine is placed on a flat plate, placed in the microwave for 2-3 minutes, taken out, cooled and poured into the eggs with powdered sugar.
Add sour cream, mix everything well.
The soda is quenched with vinegar and added to the mixture, stirring again.
The flour is passed through a sieve and poured into the mixture in several additions, constantly stirring with a spoon. Knead until soft and thick.
Place the dough into greased and floured molds up to half the volume.
Bake in a hot oven for about half an hour at low temperature.
Prepare the glaze: separate the white from one remaining egg, mix with the rest of the powdered sugar, and beat until fluffy with a mixer.
The baked Easter cakes are cooled and brushed with glaze; if desired, sprinkled with poppy seeds or some other colored sprinkles.
It is better to sift the flour a couple of times, so it will be enriched with oxygen, and the products will turn out even more airy and softer.
Option 2. Quick recipe for Easter cake without yeast
Easter cakes on a quick fix They are prepared not only without yeast, but also without eggs. Easter baking without these ingredients it turns out no less soft and fluffy. And the raisins and lemon zest included in the composition make the Easter cakes tasty and aromatic.
Ingredients:
- 365 ml kefir;
- 25 g dough ripper;
- 155 g plum butter;
- 210 g sugar;
- 375 g wheat flour;
- 60 g chopped lemon zest;
- 3 handfuls of raisins;
- 260 g of any candied fruits.
For the glaze:
- 55 g sugar;
- egg whites - 1 pc.;
- 7 g citric acid.
How to cook Easter cake without yeast
Butter melt in a frying pan, pour sugar into it, stir well until all the sugar crystals have dissolved.
Add lemon zest to the oil mixture and stir.
Kefir is poured into a metal container and heated slightly over low heat. Pour the dough ripper into it and stir until it dissolves.
Slowly pour kefir into the mixture of butter and sugar and mix with a spoon.
Add sifted flour in small portions, stirring constantly with a whisk.
The raisins are washed, placed on a floured table, rolled in flour and added to the dough. Mix well.
Pour the dough into oiled and floured pans and bake in hot oven until golden.
The baked Easter cakes are cooled on a metal rack and coated with glaze based on egg white, sugar and citric acid, and decorated with candied fruits.
Instead of kefir, you can also use unsweetened fermented baked milk or even sour milk.
Option 3. Kulich without yeast in a slow cooker
Easter cake without yeast in a slow cooker turns out very tasty, juicy, and fluffy. The dough for it is mixed with cottage cheese and milk. Starch makes the product porous, somewhat reminiscent of a cake. Bakes quickly and easily.
Ingredients:
- 375 g cottage cheese;
- 3 eggs;
- 260 g sugar;
- 265 g flour;
- butter - 135 g;
- 25 g baking soda;
- 7 g salt;
- potato starch - 55 g;
- liquid honey - 40 g;
- 85 ml vegetable oil.
Step by step recipe
Melt butter, cool.
Add honey to the oil, mix and let it brew a little.
In a clean bowl, beat eggs with sugar for 2 minutes using a whisk.
Place cottage cheese into the mixture, whisk for 4 minutes, and set aside.
Pour flour into another dry container and combine with starch, soda, and salt.
The cream mixture is poured into the curd mixture, stirred thoroughly and the bulk ingredients are added, everything is thoroughly kneaded to a thick consistency.
Pour oil into the multicooker bowl, spread it with a special brush, lay out the dough, and smooth the surface well with a spatula.
Place in the machine, adjust the “baking” mode, 60 minutes.
Remove the finished cake from the container and allow to cool.
The surface is coated with a protein glaze based on proteins, powdered sugar and lemon juice, and sprinkled with multi-colored sprinkles.
After cooling, the finished cake can be cut lengthwise into two layers, soaked in sour cream mixed with berry topping, glued together, coated with protein glaze on top and sprinkled with sprinkles. The result will be a very original birthday cake.
Option 4. Kulich without yeast with almonds
Another excellent version of Easter cake without yeast. Different from other recipes unique taste, interesting structure due to the constituents almonds and raisins.
Ingredients:
- 3 handfuls of almonds;
- 4 handfuls of raisins;
- 85 ml cognac;
- 50 g lemon zest;
- butter - 265 g;
- sugar - 245 g;
- 4 eggs;
- flour - 585 g;
- dough ripper - 20 g;
- 135 ml milk;
- refined oil - 75 ml.
How to cook
A few hours before preparing the cake, the raisins are washed under running water, poured with cognac and left to swell under a clean cloth.
Remove the raisins from the cognac onto a paper towel and leave for a quarter of an hour.
Take special small muffin tins, line them with parchment, and grease them with butter.
Pour the sugar into the melted butter and beat with a mixer at low speed for a few minutes.
Add eggs to the creamy mixture and beat a little more.
Add lemon zest, baking powder, salt and mix well.
Pour in milk and stir again.
Pass the flour through a sieve and slowly add it to the mixture, knead until smooth.
Add swollen and dried raisins and knead again.
Add almonds crushed in a blender and mix everything together.
The dough is poured into molds and baked in a hot oven for 1 hour.
Cooled Easter cakes are poured with any glaze and sprinkled with sprinkles.
For flavor when creaming butter and sugar, you can add vanilla extract. Replace almonds with walnuts if desired.
Option 5. Kulich without yeast with wheat sourdough
These Easter cakes are incredibly airy and light. They do not go stale for a long time and can be stored for up to five days. At the same time, they do not lose their taste qualities. They take a little longer to prepare than others, but the result is worth all the wait.
Ingredients:
- 220 ml wheat sourdough;
- 785 g high quality flour;
- butter - 335 g;
- 240 ml milk;
- 130 g sugar;
- 4 eggs;
- 65 ml vanilla extract;
- 250 g raisins;
- 35 g orange zest;
- 20 g each of cardamom, nutmeg;
- salt - 6 g;
- 90 ml refined oil.
Step by step recipe
Pour the starter and milk into the cup, add a little sugar, stir, cover with a cloth and put aside for a while.
Add flour, passed through a sieve twice, into the mixture, knead with a spoon until thick, and put back in a warm place for half an hour.
Beat the slightly melted butter with a mixer, adding the remaining sugar and vanilla extract.
Do not turn off the mixer, add one egg at a time, pour in orange zest, cardamom, nutmeg, a little salt and knead with a mixer until a homogeneous, thick mass.
Add the infused starter and knead the dough until elastic.
Place on a floured table and knead with your hands until tender.
The dough is allowed to rest in the greased sunflower oil containers for several hours under a clean cloth.
Washed raisins are poured hot water, after a quarter of an hour, let it dry a little on a napkin.
Add raisins to the dough and knead well.
Step 10:
Place in greased silicone molds.
Cover the molds with moistened dough cold water cloth and let stand for another 3 hours.
Pour half a glass of water into a deep sheet, place pans with Easter cakes on it and bake for 10 minutes.
Drain the water from the sheet and leave to bake for 1 hour.
Remove from the oven, remove from the molds, cool, coat with any glaze and sprinkle with sprinkles.
You can buy wheat sourdough in the store, but it’s still better to prepare it at home from following ingredients: 190 g wheat flour, 200 ml water and 1 handful of raisins. They just need to be combined, stirred and left overnight. In the morning, the mass is simply rubbed through a sieve.
As a rule, it is customary to bake Easter cakes from butter yeast dough, but even in such established traditions there are exceptions. Namely, you can bake an equally delicious cake without using yeast.
One of the advantages this option recipe is that, according to it, the product is prepared much faster than one that contains yeast in the ingredients. Also, one cannot help but note the fact that even a novice cook who is not yet ready to work with yeast dough can cope with its preparation.
Step by step recipe
How to cook delicious Easter cake without yeast:
- Grind the soft spread using a whisk with granulated sugar and fresh chicken eggs;
- Add to mixture required amount sifted wheat flour and baking powder. Mix thoroughly;
- Then pour warm milk into the resulting mass. Stir until smooth;
- Lastly, add washed and slightly dried (with a napkin) into the dough. light raisins and a handful of lemon zest. Mix gently, distributing them evenly throughout the entire volume of the dough;
- Grease baking pans a small amount butter or vegetable oil and fill halfway with the prepared butter dough;
- Bake the products for 30-35 minutes at 180 0 C;
- Decorate the finished Easter cakes with egg white glaze and confectionery powder.
Simple recipe
- flour – 1.5 tbsp;
- sour kefir– 1.5 tbsp.;
- granulated sugar – 230 g;
- baking soda – 1 tsp;
- table salt – ½ tsp;
- candied fruits – 100 g;
- chopped lemon zest - 1 tbsp;
- margarine – 30-40 g;
- vanilla sugar– 1 pack.
Making Easter cake without yeast using kefir:
- To prepare Easter cake without using yeast, it is best to use fairly sour kefir, which must then be mixed with a small amount of sugar, mixed thoroughly and, covered with a lid, set aside;
- If you don’t have ready-made chopped lemon zest, you can prepare it yourself. To prepare it, you need to take 1 washed and dried lemon, and then rub its peel on fine grater. Chopped fresh zest - ready;
- Lightly melt a piece of margarine (do not bring it to a boil!), add the remaining sugar, a little salt, prepared zest and a bag of vanilla sugar. Mix the mixture thoroughly, and then pour kefir and a spoonful of soda into it. Stir quickly;
- Add sifted flour and candied fruits into the prepared mass and stir thoroughly;
- Fill the baking molds with the prepared dough (at the bottom of which you need to place an oiled circle of food parchment) and bake in an oven preheated to 170 0 C for 40-45 minutes. Please note that the dough will rise at least twice during baking, so the molds need to be filled only halfway;
- Easter cakes made with kefir are ready. All that remains is to cover them with protein glaze and decorate them at your discretion.
Cottage cheese Easter cake without yeast
Have you ever tried cottage cheese cake? If yes, then you should have memorized it unique taste. And if not, then hurry up and prepare it as soon as possible. Perhaps it will become your favorite on the holiday table!
Cottage cheese cake is prepared without adding yeast, which significantly simplifies and shortens the process of its preparation. The crumb of the finished product is juicy, tender and aromatic. Does not go stale for several days.
Pay special attention to the selection of high-quality and always fresh ingredients.
Ingredients:
- unsalted butter – 250 g;
- eggs – 5 pcs.;
- white crystalline sugar – 250 g;
- natural vanilla – ¼ tsp;
- lemon juice– 3 tbsp;
- grain cottage cheese – 700 g;
- flour – 3 tbsp;
- baking powder – 2 sachets;
- dried apricots – 150 g;
- confectionery powder - for decoration.
Cooking time: 1 hour.
Amount of kcal per 100 g: 300 kcal.
Making cottage cheese cake without yeast:
- It is better to take cottage cheese that is slightly dry for making Easter cake. Rub the cottage cheese through a sieve or pass through a meat grinder;
- Place the butter to melt over a water bath;
- Meanwhile, while the butter is melting, prepare the eggs. Separate the whites from the yolks. Place the egg whites in the refrigerator - you will need them when making the glaze. Grind the yolks with sugar and vanilla;
- Add the yolks, mashed with sugar, into the melted butter and season the mixture with lemon juice, as well as a small pinch of salt;
- Next, you will need to mix the grated cottage cheese and flour with baking powder into the prepared mixture. By the way, it is very convenient to mix flour with baking powder at the time of sifting;
- At the very end of preparing the curd mixture, you need to add dried apricots cut into small pieces. Gently knead the mass, trying to distribute it evenly throughout the entire volume of the dough;
- Ready curd dough fill (½) the pre-greased baking pans, and then place them in an oven preheated to 180-185 0 C and bake for 40 minutes;
- Remove the finished cottage cheese cakes from the oven, wait until they are completely cooled, and then decorate the tops with icing made from egg whites and powdered sugar and confectionery powder.
Simple Easter cake "Spring"
Ingredients for cooking:
- chicken eggs – 4 pcs.;
- white crystalline sugar – 150 g;
- soda (slaked) – 15-20 g;
- flour – 1 tbsp.;
- raisins - a handful;
- salt;
- powdered sugar – 4 tbsp;
- citric acid - on the tip of a knife.
Amount of kcal per 100 g: 256 kcal.
Preparation:
Easter baking with chocolate
We present to your attention an extremely tasty and interesting Easter cake with chocolate. It is somewhat different from traditional Easter cakes, but is in no way inferior to them in its taste properties. The dough is not yeast, and therefore the preparation process takes minimal amount time.
Required ingredients:
- margarine – 80 g;
- sugar – 200 g;
- eggs – 3 pcs.;
- sour cream 20% - 40 g;
- flour – 300 g;
- dark chocolate – 1.5 bars;
- soda – 1.5 tsp;
- vanilla.
Cooking time: 60 min.
Amount of kcal per 100 g: 266 kcal.
Preparation:
- Separate the eggs into whites and yolks. Beat the whites with a mixer into a stable, fluffy foam. The yolks also need to be beaten, but together with sugar;
- Dissolve the margarine in a water bath, then pour in a thin stream into the beaten yolks and stir;
- Then add slaked soda, sour cream, vanilla and whipped egg whites. Stir again;
- Gradually begin adding sifted flour without stopping the mixing process;
- Chop half a bar of dark chocolate (without additives) with a knife, then pour into the dough and, distributing evenly, knead;
- Fill pre-greased cake pans with the prepared dough and place in the oven for 30 minutes (at 180 0 C);
- Coat cooled Easter cakes with melted chocolate and decorate as you wish.
Candied fruits, raisins and chocolate are always added to the dough at the very end of its preparation. In order to yeast-free products do not go stale for a long time, be sure to add butter or margarine to the dough.
Meet curd yeast-free option! A recipe with step-by-step photos and a detailed algorithm that even the most inexperienced cooks can do.
We need:
- Flour - 1.5 cups
- Eggs - 2 pcs.
- Butter - 150 g
- Cottage cheese - 250 g
- Sugar - 350 g
- Soda - 0.5 teaspoon
- Vinegar - 3-4 tbsp. spoons
- Raisins, vanilla - to taste
How we cook.
Break the eggs into a deep bowl.
The mixer comes into play - we will work with it without stopping while we add sugar.
Here's how to do it step by step:
- We begin to beat the eggs at low speed, gradually increasing the speed. Beat vigorously and long enough - 3-4 minutes. We achieve a thick egg foam - as in the photo.
- Now we begin to pour sugar into the bowl, without stopping whisking. In small portions directly to the working whisk. Ideally, most of it will dissolve in a foamy whirlpool. If after a few minutes there are still crystals on the whitened surface of the mixture, no problem. The main thing is that the mixture has turned white and the main sweetness has combined with the eggs.
Now melt the butter. It should be liquid, but not hot (!). Pour it into a common bowl. We start the mixer again - 3-4 minutes so that the components become good friends.
It's the turn of cottage cheese. Fat content and consistency are at your discretion. If you choose a more sour curd, you can add a little more sugar to the cake for balance.
Distribute the cottage cheese and mix 1/3 of all the flour into the dough.
We extinguish the soda with vinegar and pour it into a bowl. Mix again - carbon dioxide will help the baked goods become more fluffy.
Turn on the mixer and thoroughly beat the dough with the cottage cheese and the first portion of flour.
Add a little vanillin on the tip of a knife so that Easter does not taste bitter. Add the rest of the flour and beat. The dough became thicker than sour cream - we did everything right.
Don't doubt the consistency. In this recipe the mixture always turns out thick (!)
Add the raisins last. An alternative is candied fruits or nuts. Mix again.
We will need special form - with a round hollow protrusion in the middle. The product will bake well in it. If this assistant is not available, use traditional containers of medium diameter (9-10 cm).
Generously grease the surface of the mold with vegetable oil. Transfer the dough and let it stand in the new house for 5 minutes.
Preheat the oven to 200°C. Place the mold with the dough inside, lower the temperature to 160°C and bake for 40-60 minutes. We check the readiness with a toothpick - nothing should stick to it.
Sprinkle our handsome boy with powdered sugar. We cut it only when it has cooled completely.
Easter cake with kefir
Another holiday hero who rises well and is great with new ideas.
What's interesting is that there aren't even eggs in these baked goods! And using brown sugar will give you a moist, beautifully colored dough. The glaze will also sparkle with new colors. A step-by-step recipe with photos will easily lead you to an excellent result.
- Cooking time - up to 1.5 hours
For 3 Easters, 9 cm in diameter, we need:
- Wheat flour - 750 g
- Sugar - 1 cup (250 g)
- Baking powder - 1 tbsp. spoon without top
- Kefir - 600 g (2 glasses of 250 ml with a “hike”)
- Soda - 1 teaspoon without top
- Dark raisins - 150 g
- Poppy seed - 25 g (about 1 tablespoon)
- Oil for greasing the molds
- Decorations - to taste: coconut and chocolate chips, confectionery powders, etc.
For the glaze:
- Kefir - 2 tbsp. spoons
- Powdered sugar - 150 g (you can grind sugar in a coffee grinder)
- Corn starch - 2 tbsp. spoons without a slide
- Lemon/orange juice - 1-2 teaspoons
Important details.
- We bake in portions in standard tall paper forms - 9 cm in diameter.
- It’s especially tasty to mix 3 cups of flour premium with 1 cup whole grain.
- Take kefir from yesterday, the day before yesterday - with obvious sourness.
- It's fun to experiment with brown sugar. The original shade of the dough and glaze is guaranteed. But it will also do white sugar. And if your family loves deeply sweet pastries, you can take more sweetness - 1.5 cups.
It’s very easy to prepare Easter with kefir without eggs or yeast!
Wash the raisins in running water, dry and roll in flour. Now it will be well distributed in the dough.
We combine kefir and soda, mix and set to make friends while we prepare the other ingredients.
Combine flour, sugar, baking powder in a large bowl, mix and add raisins and poppy seeds. A few movements with a spoon and the dry ingredients are ready to receive the kefir filling.
Add kefir (it has already reacted with soda) and mix well. Our goal is a thick but soft elastic mass.
Paper molds Be sure to grease with oil and fill the dough not to the edges, but to about 2/3 of the mold. The free space will allow the cake to rise neatly inside the pan.
Preheat the oven to 180 degrees. Bake the future eggs in the molds until ready - 45-55 minutes. Check with a match/wooden stick. If the dough does not stick, you can take it out.
Let cool for 1 hour. Then you can pour the glaze over it. It’s easy to make: combine starch, powder, kefir and mix with a blender for 5 minutes until it reaches a viscous, homogeneous consistency. Decorations on top of the glaze - the finished beads are a delight to the eye!
Easter with cornmeal and cream
Don't want cottage cheese or kefir? It's getting to work corn flour! It's just as easy to bake - without yeast. And what sunny crumbly masterpieces await you at the end of pleasant troubles!
- Cooking time - 1.5 hours
We need:
- Corn flour - 250 g
- Wheat flour - 200 g
- Butter - 300 g
- Eggs - 6 pieces
- Cream (10-30%) - 200 g
- Candied fruits - 200 g
- Raisins - 100 g
- Powdered sugar - 200 g
- Orange - 1 piece
- Baking powder - 20 g
- Vanillin - 2 g
- Salt - a pinch
What are we doing.
Grate the orange zest and squeeze out the juice. Separate the eggs into yolks and whites.
Preparing the dry mixture - corn + Wheat flour+ baking powder + vanillin. Mix the ingredients thoroughly in a deep bowl. Sift the mixture. This way it will become as airy as possible.
Let the butter sit outside the refrigerator. We need pieces room temperature.
We begin to beat the dough with a mixer. The step by step process is simple. The main thing is thoroughness.
- Place the butter in a mixer and beat until light and fluffy.
- We do not turn off the device and add powdered sugar to the butter, and then the yolks - one at a time.
- Now we put it into the bowl Orange juice and zest. We continue to beat the thick mass. Our goal is maximum uniformity.
- Add the dry mixture of two types of flour and pour in the cream. The whisk works by bringing the ingredients together.
When the dough is well kneaded, add raisins and candied fruits. It's time to work with a spatula: distribute evenly sweet filling throughout the entire volume.
All that remains is to beat the whites. Lightly salt them in a separate bowl and process them at high speed with the mixer. Tight protein foam insert into the dough with a spatula.
We bake paskas in paper forms. The most convenient diameter and height is 9 centimeters. Such forms do not need to be specially lubricated.
The important rule remains the same: fill out the forms only 2/3 of their volume!
Preheat the oven to 180°C. We need the heat to come from both above and below. We will bake the cakes for 60 minutes. We check readiness using the same toothpick.
We take the wonderful fruits of our labor out of the oven and let them cool completely.
Storage secret: if you don't tear off the paper wrappers, the cakes will stay fresh longer.
Decorate to taste. Some people love powdered sugar, while others love icing with sprinkles or chocolate mesh. The choice is great!
Easter with milk and butter
Cognac and our favorite also participate. It will be delicious!
- Cooking time - up to 1.5 hours
We need:
- Wheat flour - 350 g
- Milk - 200 ml
- Sugar - 150 g
- Butter - 125 g
- Yolks - 5 pcs.
- Squirrels - 4 pcs.
- Baking powder - 2 teaspoons
- Salt - ½ teaspoon
- Vanilla sugar - 1 teaspoon
- Cardamom - ½ teaspoon
- Dried fruits - ½ cup (80 g)
- Cognac - 1 tbsp. spoon (optional)
Cooking again will require careful use of the mixer and portioned addition of dry ingredients and whipped whites.
Pour cognac over dried fruits. Shake vigorously. The fruit pulp will be saturated with alcohol and will become especially fluffy when it comes to baking.
Combine flour, salt, baking powder, cardamom and vanilla sugar in a deep bowl. We have a dry mixture.
Using a powerful mixer, beat the egg whites with a pinch of salt into a fluffy foam.
Separately, beat the yolks, adding sugar little by little.
When the mass has become viscous and light, it’s time to add butter - soft, at room temperature.
Pour a tablespoon of flour into the dried fruits and distribute well, stirring with a teaspoon. Pour the filling into a bowl with the yolks and butter. Mix gently again. Add 1/3 of the entire dry mixture with flour to the same container. We work with a spatula again.
Pour milk into the dough and... Yes, yes, you need to stir!))
Add ½ of the remaining amount of dry mixture and stir.
Place half of the whipped egg whites into the bowl with the dough. We use a spatula, once again the rest of the dry mixture - stirring - the second half of the whipped whites - final kneading with a spatula until smooth.
The dough turns out runny, as in the photo - that’s how it should be.
Immediately pour it into the mold and put it in the oven preheated to 180 degrees for 40-60 minutes. Use a dry stick to check for readiness.
Remove the cake from the oven, let it cool completely and release it from the mold. Sprinkle with powdered sugar. That's all! Next easy recipe For have a delicious holiday.
We will be glad to know what kind of Easter cake you cook without yeast. Recipes with photos help you master the best algorithms step by step, but there are still alternative compositions. For example, Easter with sour cream, more curd version or kefir mixture involving eggs. Share in the comments whether your quick, yeast-free favorite will brighten up your holiday too.
I’ve already made it with yeast, and today I want to offer a recipe for Easter cake without yeast.
Kulich without yeast, unlike traditional ones, is prepared very quickly and at the same time it turns out undoubtedly healthier. It can be baked in the form of one large one, but it is better to make several small ones, so they will bake better and faster and will not settle.
After experimenting a little with the dough, I came up with this recipe, and I think it turned out very well. The taste and texture of the cake is reminiscent of yeast, it rises well in the oven. Try it, you will like it!
Easter cakes without yeast and eggs
Ingredients (for 5 small Easter cakes):
Easter cake dough without yeast:
- 300-350 g flour (you can use some whole grain flour)
- 300 ml kefir (preferably sour)
- 100 g butter
- 150 g sugar
- 1 teaspoon baking soda (or 4 teaspoons baking powder)
- 100 g raisins
- zest from one lemon
- packet of vanilla sugar (optional)
Glaze:
- 100 g powdered sugar
- 3 tbsp. spoons of lemon juice
- 2 tbsp. tablespoons (without slide) butter
How to cook Easter cake without yeast - recipe:
- Prepare everything necessary products for the test.
Products for making yeast-free Easter cake
- Wash the raisins, dry and sprinkle with flour.
Raisin
- If you use homemade molds, as in, then you need to prepare them in advance. Paper forms just grease with oil.
- Sift the flour for the dough to make the cakes more airy.
- Grate the yellow layer of lemon peel (zest) on a fine grater.
Lemon zest
- Combine kefir with soda, stir and leave for a couple of minutes. (If you are using baking powder instead of baking soda, you will need to mix it with the flour.)
- At this time, melt the butter. Add sugar and zest to it. (I also added 1/4 teaspoon turmeric for color, but in baking it can give a red tint finished product, so it should be used with caution.) For a more pronounced aroma, you can add more vanilla sugar.
- And add kefir and soda. Stir.
Preparation of dough without yeast - liquid mixture
- Combine the flour with the resulting liquid mixture and raisins. Stir with a spoon (not for long). The dough should not be too liquid.
- Fill the molds with dough to 1/2-2/3 of the height.
Molds with dough
- Place them on a baking sheet at a distance from each other and place them in an oven preheated to 180°C for 25-30 minutes (large ovens take longer).
- Remove the finished cakes (you can check readiness with a toothpick; it should remain dry) from the oven and cool. As you can see in the photo, they rose well, 2 times.
- Remove the Easter cakes from the molds.
Easter cakes without yeast
- They can be sprinkled with powdered sugar or brushed with icing. I will show you two types of lemon glaze, and you choose the one you like best. (You can also use the frosting from the recipe or any other frosting.)
So, we need powdered sugar, butter and lemon, from which we have removed the zest.
- 1st method: Melt the butter, add powdered sugar and lemon juice.
Preparing the glaze
- Cook, stirring continuously, for a couple of minutes. If the glaze is too thin, let it cool a little, it will become thicker. It holds up well on the cake, it turns out shiny and moderately hard.
- 2nd method: You can make lemon glaze without cooking (it will be softer). To do this, you just need to combine the melted butter, powdered sugar and lemon juice and stir well with a spoon.
Lemon glaze
3rd method: Beat chickpea broth (aquafaba) with powdered sugar until thick mass and apply to Easter cakes. This glaze will look the same as the white one. See also.
- Hot glaze prepared according to method 1 must be applied to the Easter cake and decorated immediately, because... it hardens very quickly, unlike the one that does not need to be cooked.
Yeast-free Easter cake
Kulich in section:
Congratulations to everyone on the upcoming holiday Happy Easter!!! I hope you enjoy the cake without yeast! And don’t forget to also prepare another hit – delicious
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