Easter cake with a nest

Name: Easter cake with a nest
Yield: 8
Ingredients: 6.5 cups flour; 2 sachets dry yeast (or 50 g fresh); 1.5 cups warm milk; 300 g melted butter; 6 eggs; 2 cups sugar; 0.5 h. l. year; grated zest of 1 lemon; grated peel of 1 orange; 100 g walnuts; 100 g raisins; curd cream; 100 g powdered sugar; juice of half a lemon; 0.5 bars of dark chocolate; 0.5 tsp turmeric; 1 sachet of confectionery powder; 1 packet of marzipan

Cookinero 7 Nov 2022

18380

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.

How to cook Easter cake with a nest

Step 1

Sift flour into a bowl, add dry yeast. Heat milk, melt butter.

Step 2

Separate the yolks from the proteins and grind with 1 glass of sugar until white. Beat egg whites with the remaining sugar until stiff peaks form.

Step 3

Add warm milk, melted butter, egg yolks to flour and knead thoroughly. Add egg whites and carefully fold them into the batter. Cover the dough with a film, put in a warm place and let rise 2 times (1.5 hours each). Then add the grated zest, nuts, raisins and mix. Arrange the dough in the forms, filling them up to half and put in preheated to 180 degrees and bake for about 1 hour.

Step 4

Cool the finished cake, cut a small depression in the center. Make a fudge out of powdered sugar and lemon juice. Set aside some of the fondant and add turmeric for color. Cover the cake with white fondant, decorate with sprinkles. Make "testicles" out of marzipan and cover with colored fudge. Fill the recess with cottage cheese cream, make a nest from planed chocolate and lay marzipan eggs. Place in the refrigerator to cool slightly.

Servings: 8

Calories: 1 539.9 kcal

Fats: 44.9

Proteins: 31.9

Carbohydrates: 256.4

Ingredients

6.5 cups flour

2 sachets dry yeast (or 50 g fresh)

1.5 cups warm milk

300 g melted butter

6 eggs

2 cups sugar

0.5 h. l. year

grated zest of 1 lemon

grated peel of 1 orange

100 g walnuts

100 g raisins

curd cream

100 g powdered sugar

juice of half a lemon

0.5 bars of dark chocolate

0.5 tsp turmeric

1 sachet of confectionery powder

1 packet of marzipan

Where to Buy Ingredients

Easter cake with a nest - FAQ About Ingredients, Baking Time and Storage

Can I substitute marzipan eggs with something else for the nest decoration?

Yes, you can use chocolate eggs, candy-coated almonds, or even small fondant decorations as alternatives to marzipan eggs.

How can I make this Easter cake gluten-free?

Replace the regular flour with a gluten-free flour blend, and ensure all other ingredients like baking powder and flavorings are gluten-free certified.

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

Store the cake in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it for up to a month.

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

You can use egg substitutes like flax eggs or commercial egg replacers, but note that the texture and rise might differ slightly.

What can I use instead of cottage cheese cream for the nest filling?

Whipped cream, cream cheese frosting, or even a vanilla custard would work as tasty alternatives.

How can I adjust the recipe for a smaller portion?

Halve all the ingredients to make a smaller cake. Baking time may be reduced, so check for doneness earlier.

Can I freeze the Easter cake after decorating?

Yes, but freeze it undecorated for best results. Add the nest and decorations after thawing to maintain texture and appearance.

What’s a low-sugar alternative for the fondant?

Use a sugar-free powdered sweetener mixed with lemon juice, or opt for a thin glaze made with sugar-free syrup.

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

Avoid overbaking by checking doneness with a toothpick at the 50-minute mark. Cover loosely with foil if the top browns too quickly.

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