Easter cake 1952

This recipe is the quintessence of childhood memories of products, memories of my great-grandmother's Easter recipes, my modern skills and knowledge about cooking, love for Italian cuisine and Panettone in particular. My great-grandmother traditi

This cake in lemon glaze strikes the imagination with its original taste and rich aroma. And it's not just about decoration! The dough contains freshly grated orange, lemon and lime zest, as well as candied orange, which give the cake a bright ci

It seems to me that by appearance alone it is immediately clear for whom, in the first place, the Easter cake was made? Since everything is cute pink, it means for a little princess. Easter cake is made with coconut oil instead of butter, with the ad

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

The Bulgarian kozunak is essentially a close relative of our traditional Easter cake: both of them boast a large amount of muffin. But there is still a difference between them! Thanks to a special molding - when the dough is stretched into two strand

Kulich is a traditional Easter cake. It is necessary to bake Easter cakes with bright, pure thoughts and prayer, then Easter cakes will come out great! I have been baking this recipe for more than one year and it has never let me down, please your lo

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