Easy cake recipe

Cookinero 14 November 2022

A simple Easter cake recipe is good not only because even a novice housewife can use it: this dish is also prepared quite quickly for this kind of baking. Moreover, the result pleases everyone who tested it in practice! A simple Easter cake recipe can be slightly complicated, for example, by adding chopped nuts, candied fruits, raisins or other dried fruits to the dough. Spices will not be superfluous either: feel free to use ground ginger, cardamom, saffron and nutmeg. And remember that the oven in which the Easter cake is baked should not be opened during the first 30 minutes, otherwise it will settle.

How to cook Easy cake recipe

Step 1

Easy cake recipe

Prepare the dough for a simple cake. Heat the water to 35°C. Add yeast and stir until fully dissolved. Pour in 130 g of flour. Knead the dough, cover with a towel and leave in a warm place for 30 minutes.

Step 2

Easy cake recipe

Cut the butter for the cake dough into cubes and melt. Let cool. Beat the eggs with a mixer with salt. Beat the yolks with brown and vanilla sugar until a creamy mass of a homogeneous consistency is obtained. Mix cream, butter, yolk and egg masses.

Step 3

Easy cake recipe

Sift the remaining flour through a fine sieve in a slide on the desktop. Make an indentation at the top. Pour in the risen brew and cream mixture. Knead the dough for a simple cake (it should easily fall behind your hands).

Step 4

Easy cake recipe

Place the resulting dough in a large saucepan, cover with a towel and leave in a warm place for 1 hour. Then punch down and let rise again for an hour.

Step 5

Easy cake recipe

Heat the oven to 180°C. Divide the dough into cake molds no more than 1/2 of the height. Cover with a towel and leave to rise for 30 minutes.

Step 6

Easy cake recipe

Bake the cookies for 40 minutes. Check readiness with a thin wooden skewer. Stick it in the center of the cake and take it out. If it's dry, you're done. Let the cookies cool down. Decorate as desired.

Easy cake recipe - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute active dry yeast for instant yeast, but you may need to activate it first by dissolving it in warm water (35°C) with a pinch of sugar for 5-10 minutes before adding it to the dough.
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Yes, replace the regular flour with a gluten-free all-purpose flour blend. Ensure it contains xanthan gum or add 1/2 tsp per cup of flour to help with texture.
You can substitute the butter with an equal amount of coconut oil or a plant-based butter alternative for a dairy-free option.
The dough should roughly double in size during rising. If it springs back slowly when gently poked, it's ready. If it collapses, it may be over-proofed.
Absolutely! Divide the dough into smaller portions and adjust baking time to 25-30 minutes. Check for doneness with a skewer as instructed.
Cool completely, wrap tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Yes, you can reduce the sugar by up to 25% without significantly affecting texture. For more reduction, consider adding a sugar substitute made for baking.
Try dusting with powdered sugar, drizzling with glaze, adding fresh berries, or spreading a thin layer of jam. For special occasions, top with whipped cream or chocolate shavings.
This usually happens from over-kneading the dough or not letting it rise properly. Be gentle when mixing and ensure your yeast is fresh for optimal rising.

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