Easter cake with dried apricots and prunes

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

Krashenki - eggs dyed with natural natural (for example, onion skins) or artificial dyes in a uniform color. I try to use only natural ones. I suggest you try one of the ways.

This Easter can be decorated with candied fruits, almond petals or chocolate icing.

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

It can be said that baked curd Easter combines the features of both main "heroes" of the festive table dedicated to Bright Sunday. On the one hand, if you look at the ingredients, it seems that it is Easter. On the other hand, the dish is c