Easter cake in the oven

Name: Easter cake in the oven
Total time: 2 h 30 min
Yield: 12 servings
Cuisine: Russian
Ingredients: large eggs - 4 pcs.; flour - 330 g; salt - on the tip of a knife; milk - 250 ml; fresh yeast - 25 g; sugar - 150 g; vanilla sugar - 1 tbsp. l.; butter - 70 g; ground cardamom - 1/2 tsp; raisins - 100 g; candied fruit - 100 g; peeled hazelnuts - 100 g

Cookinero 12 Jan 2023

17160

Easter cake in the oven during the baking process spreads such an aroma around the room that waiting for it to be ready is a real test! And if the hostess also does this on Maundy Thursday, as the Orthodox tradition prescribes, then the thought of a painful wait for three days can completely discourage anyone. But patience will be fully rewarded! The time will come, you will put a large piece of Easter cake on your plate, admire the beauty of the lush golden crumb and, finally, try ... We guarantee true pleasure!

How to cook Easter cake in the oven

Step 1

Divide eggs for Easter cake dough (3 pcs.) into whites and yolks. Do not refrigerate the whites, leave them at room temperature until use: this way they will be easier to whip into a strong foam.

Step 2

Sift the flour and salt for the cake dough into a bowl through a fine sieve. Pour the milk into a large saucepan and heat to 35°C. Add crushed yeast to it and, stirring, dissolve them.

Step 3

Add 50 g of regular sugar, vanilla and mix. Fold in half of the flour mixture. Knead. Cover the container with the dough with a clean towel or cling film and put it away for 2 hours in a warm place.

Step 4

Cut the butter into cubes and leave for 30 minutes at room temperature. Beat the egg yolks for the cake dough with a mixer with the remaining sugar.

Step 5

In the approached dough, add the remaining flour, beaten yolks and soft butter. Knead into a smooth elastic dough. Whip the egg whites into a strong foam. Add to the cake batter along with the cardamom and mix quickly. Let rise for 2 hours.

Step 6

Rinse the raisins thoroughly, cover with hot water and leave for 15 minutes. Then lay out on a paper towel and let dry. Finely chop candied fruit. Chop the hazelnut.

Step 7

Line a mold or several molds with greased baking paper. Silicone - moisten with cool water. Add raisins, candied fruits and hazelnuts to the dough for Easter cake.

Step 8

Divide the finished dough for Easter cake into molds no more than half the height and place them on a baking sheet. Cover with a clean towel and leave for 20 minutes.

Step 9

Brush the top of the cookies with a lightly beaten egg. Heat the oven to 200°C. Place a baking sheet filled with water at the bottom of it. Place the Easter cakes in the oven on the middle rack. Bake 1 hour.

Recipe cuisine: Russian

Cooking time: 2 h 30 min

Servings: 12 servings

Calories: 314.5 kcal

Fats: 13.1

Proteins: 7.5

Carbohydrates: 42.3

Ingredients

large eggs - 4 pcs.

flour - 330 g

salt - on the tip of a knife

milk - 250 ml

fresh yeast - 25 g

sugar - 150 g

vanilla sugar - 1 tbsp. l.

butter - 70 g

ground cardamom - 1/2 tsp

raisins - 100 g

candied fruit - 100 g

peeled hazelnuts - 100 g

Where to Buy Ingredients

Easter cake in the oven - FAQ About Ingredients, Baking Time and Storage

Can I use active dry yeast instead of crushed yeast for the Easter cake?

Yes, you can substitute active dry yeast for crushed yeast. Use the same amount, but dissolve it in warm milk (35°C) with a pinch of sugar to activate it before adding to the dough.

How long can I store homemade Easter cake, and what's the best way to keep it fresh?

Store the Easter cake in an airtight container at room temperature for up to 3–4 days. For longer freshness, wrap it tightly in foil or plastic wrap and refrigerate for up to a week.

Can I make this Easter cake without eggs for a vegetarian version?

Yes, replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or commercial egg replacers. Note that the texture may be slightly denser.

What can I use instead of hazelnuts if I have an allergy?

You can omit hazelnuts or substitute with seeds like sunflower or pumpkin for crunch. Alternatively, shredded coconut adds texture without nuts.

Can I freeze the Easter cake for later, and how should I thaw it?

Yes, wrap cooled cake tightly in plastic and freeze for up to 3 months. Thaw at room temperature for 2–3 hours or overnight in the fridge. Reheat gently in the oven if desired.

How do I prevent the cake from drying out while baking?

Avoid overbaking and check doneness with a toothpick. The water bath in the oven helps maintain moisture. Brush with syrup (sugar + water) after baking for extra softness.

Can I use gluten-free flour for this recipe?

Yes, use a 1:1 gluten-free flour blend with xanthan gum. The texture may be crumbly, so handle the dough gently and consider adding 1 extra egg yolk for binding.

How can I adjust the recipe for smaller portions?

Halve all ingredients for fewer cakes. Use smaller molds and reduce baking time by 10–15 minutes, checking for doneness earlier.

What's the best way to serve Easter cake?

Serve sliced at room temperature with tea or coffee. For a festive touch, dust with powdered sugar or drizzle with icing. Pairs well with berries or whipped cream.

Can I use honey or maple syrup instead of sugar in this recipe?

Yes, replace sugar with an equal amount of honey or maple syrup, but reduce milk slightly (by 1–2 tbsp) to balance the liquid. The flavor and browning will differ slightly.

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Milk and butter glaze is a universal option for decorating pies, muffins and even Easter cakes. Milk should have a fat content of 3.2%, otherwise it will not be possible to make the glaze of the correct consistency.

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