Easter, Easter baking, Easter recipes, Easter cakes

Air cake

The airy Easter cake will delight all lovers of rich pastries, regardless of religion. It is surprisingly tender, unusually fragrant and very appetizing! But, of course, putting such an airy cake on the festive table along with all other Easter food and sharing this extravaganza of taste with loved ones is a separate pleasure. Be sure to check our recipe in action, especially since, unlike many others, this one is quite fast. And be sure to decorate the air cake with icing, multi-colored candied fruit, nuts or ready-made confectionery topping. He definitely deserves a good "frame"!

Ingredients

Servings 8-10
  • flour - 500 g
  • salt - 6 g
  • fresh yeast - 30 g
  • yolks - 2 pcs.
  • sugar - 175 g
  • butter - 175 g + a little more for preparing forms
  • vanillin - 1 g
  • drinking water - 120 ml
  • raisins - 150 g
  • candied fruit 100g

Cooking

Step 1

Prepare the dough for the puff pastry. Sift flour and salt into a mixing bowl. Add crumbled yeast, yolks, 20 g each of sugar and soft butter, and vanilla.

Step 2

Warm up drinking water for Easter cake to 30°C. Pour it into the flour mixture and mix with the dough hooks on speed 1 until the mixture is smooth.

Step 3

Then switch the mixer to second speed and add the remaining butter and sugar. Knead the dough for air cake for 8-12 minutes. It should easily separate from the sides of the bowl.

Step 4

Add raisins and candied fruit. Mix with a mixer on the first speed. Transfer the dough for the cake to a bowl, cover with a towel and leave at room temperature for 1 hour.

Step 5

Prepare small molds for Easter cakes. Line them with baking paper and brush with butter. You can sprinkle with flour or semolina (shake off excess).

Step 6

Divide the risen dough into portions and roll into balls. Transfer them to prepared forms, cover with a towel and leave in a warm place for 2 hours.

Step 7

Heat the oven to 160°C. Carefully transfer the molds with the dough onto a baking sheet. Place in oven. Bake air cakes for 30-35 minutes. Let cool slightly, then transfer to a wire rack. Leave until completely cool.

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