Kitchen appliances and utensils:
- oven;
- microwave;
- measuring cup or scales;
- mixer;
- three deep bowls;
- tablespoon;
- tea spoon;
- knife;
- cutting board;
- sieve;
- whisk;
- silicone or wooden kitchen spatula;
- paper or metal baking tins.
Ingredients
| Product | amount |
| Flour | 280 g |
| Baking powder | 2 tsp |
| Cream 10% | 250 ml |
| Sugar | 90 g |
| Chocolate | 40 g |
| Eggs | 3 pcs. |
| Salt | pinch |
| Nuts and dried fruits | optional |
| Cinnamon | 1 tsp |
| Vanillin | 0.5 tsp |
Step cooking
Cooking dough
- Break the eggs into a deep bowl. Add to them 90 grams of sugar and beat well at high speed with a mixer. Beat eggs with sugar for at least 5 minutes until fluffy light mass.
- Sift 280 grams of flour, 2 teaspoons of baking powder, 1 teaspoon of cinnamon and 0.5 teaspoon of vanillin into a separate bowl. Use the spices you see fit. Lemon zest, nutmeg or saffron will present a pleasant and original aroma to Easter cake.
- Continue to beat the eggs at low speed. In small portions, start introducing flour and 250 milliliters of cream to the eggs, alternating them: a little flour, beat, a little cream, whip. And so on until you enter the whole amount into the dough.
- Melt 40 grams of chocolate in a water bath or microwave until liquid. Add it to the dough.
- Rinse dried berries or dried fruits, add them to the dough. You can use nuts or anything else at your discretion. Mix everything at a low speed with a mixer.
- In a deep bowl, separate the yolk from the protein, you will need protein. Add a pinch of salt to it and beat with a mixer at high speed until a dense state.
- Using a silicone or wooden kitchen spatula (metal can not be used in this process), carefully mix whipped protein into the dough. This will make the dough more airy.
Baking
- Forms for baking cakes to fill with dough to half.
- Place them in the oven preheated to 170 degrees for 40-60 minutes, until Easter cakes become ruddy. Check the readiness with a wooden stick: insert it in the middle, if the stick is dry and clean, without raw dough, then the cakes are ready. Also their tip may crack - this is normal.
- Allow the Easter cakes to cool and remove them from the molds. Decorate as you wish. Easter cake without yeast is ready!
Decoration methods and presentation options
The types of decoration Easter cakes are endless. You can make the usual protein or sugar icing, chocolate fondant or meringue. The still-frozen cap is most often sprinkled with a special Easter sugar colored sprinkle.
If you want an original option - sprinkle Easter cakes with finely chopped nuts, dried fruits, berries or coconut. Often use chopped chocolate topping or decor with special Easter gingerbread cookies that are placed on top of the cake.
Video recipe
You will get acquainted with a detailed video recipe for cupcake Easter cakes from an experienced hostess. You will also see many interesting and beautiful options for their decoration, which you can easily repeat at home.
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