There are many recipes for cooking the main character of the Easter table - Easter cake. But there are general rules, following which you will always get an excellent result.
Pick your recipe
- All ingredients must be necessarily fresh (yeast, eggs, butter) and of good quality. Do not skimp on this issue.
- Keep in mind: if the dough for the Easter cake turned out to be liquid, the finished product will spread and will be flat; if it is thick, the cake will be too dense and quickly become stained. The correct dough, if cut with a knife, will not stick to the blade, and when dividing it into portions it is not necessary to add flour to it.
- Before the dough gets into the oven, it must come up at least three times. The first time - when the dough is ready, the second - after all the products have been added, the third - when the dough is laid in forms. The baking dish is filled with dough for 1 / 3-1 / 4, and "planted" in the oven when it reaches 3/4 of the volume.
- For the cake to rise evenly, do not forget to stick a wooden stick in the middle before baking. It will come in handy for you: if, when you take it out after a while, it will be dry, then the cake is ready.
- Easter cakes are afraid of drafts when they fit in molds or stand in an oven. Do not open the oven door unnecessarily.