Easter cakes

The Alexandrian dough cake compares favorably with traditional recipes in a rather convenient way of cooking, when the dough is kneaded in the evening, and the continuation follows only in the morning. As a result, the next day you just have to add s

Based on the recipe of the Polish Easter cake. I got a little more dough than my only form, so I baked a small foil-shaped cake from the rest of the dough and used it as a second tier, and decorated the cake like a cake. The dough of the finished cak

We suggest you move away from the generally accepted canons and prepare mini-cakes that can be served on the table in portions or used as Easter gifts for guests. And no resemblance to muffins, except for the size! The dough of mini-cakes is the most

Easter cake made from wet dough, one small cake is obtained, the taste of which depends on the type of honey. The richer the taste of honey, the more it is felt. When using linden honey, the taste is almost imperceptible.

A very soft yeast cake with a chocolate-gingerbread taste and aroma, based on melted milk and dark chocolate, red wine and rum, with the addition of candied lemon and ginger and walnuts, with delicate chocolate icing ... Its original recipe, which wa

This is my godmother's Easter recipe, and her Easter cakes were famous all over the area. Aunt retired early and worked as a dishwasher in a cafe on the outskirts, but for her culinary talent she was quickly lured to the city. And that's how

According to this Easter recipe, my great-grandmother, grandmother, and now my mother cooked Easter cakes. On Easter Eve, she sleeps fitfully and gets up to make sure the dough is rising. Life goes on in a huge saucepan, the dough breathes like a per

Try to cook Easter cake on kefir with almonds according to our recipe and perhaps you will like it so much that in the future it will become an indispensable part of the family Easter menu. The main distinguishing feature of this cake is its pleasant

A recipe proven over the years and by many eaters: Easter cakes always come out soft, fluffy, and most importantly, delicious.

Each hostess has her own preferences and tricks. I have homemade candied oranges. Their aroma gives Easter cake a unique taste that you and your loved ones will definitely like.

I have been baking Easter cakes according to this recipe for several years now and every time I get a fragrant, tasty, tender cake, which I treat my relatives and friends to.

Cooking custard cake requires some culinary skill, patience and time, but rest assured, your efforts will not be in vain. The cupcake turns out to be quite dense, but at the same time tender and very fragrant - due to the use of natural vanilla pods.

A large Easter cake will decorate the Easter table and delight the whole family. Easter cake turns out soft inside and dense near the walls, a little oily, with an appetizing aroma. The dough is soft and doesn't crumble.

If you want to surprise your loved ones and guests, serve a honey cake with raisins prepared according to our recipe on the Easter table. How is it different from the usual? The fact that honey in the dough not only gives the pastry a special taste a

If you are looking for a recipe for a delicious, unusually tender, airy, soft, fragrant Easter cake, then you have just found it. Without exaggeration, this is the most delicious cake that I have ever tasted. Very tender Easter cake, with hints of va

Easter cakes for Easter are most often cooked with yeast: it is thanks to them that the pastries are lush, airy and hold the correct shape. Speaking of her. They say that the Easter cake acquired this form thanks to the idea of the cook of the Polish

Very tasty, rich and insanely fragrant cake! Due to the alcohol in the dough, the cake retains its freshness for a long time. From the indicated amount of ingredients, 3 Easter cakes weighing 500 g each come out. The texture of the Easter cake is flu

Dutch sweet bread. It is advisable to bake such bread a few days before Easter. The Dutch call their Easter cake "bread for Easter" and eat it for breakfast on Easter Sunday. Bread in which the total weight of the filling (raisins, candied