5 tested recipes for Easter cakes

Easter Bundt cake - recipe

It must not be missed on the Easter table - of course, we are talking about a dignified Bundt yeast cake, with frosting, with lemon flavouring, with yoghurt... The Easter Bundt cake should be served during the upcoming holidays, because it is believed that it ensures the well-being, prosperity and success of the household. We propose a recipe for a traditional Bundt cake with icing, which, next to Mazurek cake and cupcakes, will be an edible table decoration.

Ingredients for the cake:

• 3 glasses of wheat flour
• 40 g of yeast
• 0.5 glass of sugar
• 1 glass of lukewarm milk
• 6 yolks
• 1 egg
• 1 glass of raisins
• 2 teaspoons of lemon extract
• a pinch of salt
• 125 g of melted and cooled butter

Ingredients for icing:

• 1 glass of icing sugar
• 2 spoons of milk
• 1 teaspoon of lemon juice

Preparation:

• Prepare the leaven first. Crush the yeast into a bowl, add 1 tbsp of sugar and pour 1 glass of milk. Mix it, cover with a cloth and set aside in a warm place for 15 minutes.
• Pour the flour into a large bowl, add the yeast mixture, sugar, yolks, egg, raisins, lemon extract and a pinch of salt. Knead the dough for a moment, then add the melted butter.
• Knead the dough for about 15 minutes until it is soft and elastic.
• Shape the dough into a ball, put it into a bowl sprinkled with flour, cover with a cotton cloth and set aside in a warm place for about 1.5 hours to rise.
• After this time, knead the dough again.
• Grease one or two smaller cake trays with butter and sprinkle it with breadcrumbs. If you are using silicone baking tins, skip this step as they do not need to be prepared for baking.
• Put the dough into the prepared moulds, cover it again with a cloth and leave it in a warm place, this time for about 1 hour.
• Place the dough in an oven preheated to 170 degrees and bake for about 30 minutes.
• Leave the Bundt cake to cool down and then take it out of the mould.
• Prepare the icing. Mix icing sugar with milk and lemon juice.
• Cool down the cake tins with the prepared icing.

Easter Mazurek - a recipe

Right next to the Bundt cake, Mazurek is one of the most popular Easter cakes. It is made out of a shortcrust, a sponge cake or a marzipan cake with a sweet filling, e.g. chocolate, nut or dulce de leche. Decorations are also an indispensable element of this cake. Usually nuts and dried fruit are used to decorate them, which make patterns of eggs, chickens or Easter lambs. Discover our tested recipe for a delicious dulce de leche Mazurek.

Ingredients:

• 350 g of wheat flour
• 200 g of cold butter
• 1 glass of icing sugar
• 2 yolks
• 1 tbsp of 18% cream
• a pinch of salt

Additionally:

• 150 g of soft butter
• 500 g of dulce de leche
• decorations made of e.g. nuts, almond flakes, chocolate drops, dried apricots, raisins, candied orange peel

Preparation:

• Sift the flour, add butter and quickly chop it with a knife. Add powdered sugar, yolks, cream and salt. Quickly knead the dough. Form the dough into a ball, wrap it in food wrap and put it in the fridge for 1 hour.
• Grease two loaf tins or one rectangular form with butter and cover it with baking paper.
• Roll out the dough, put it into a baking tray, pour out the bottom thoroughly, level it. Cut off the excess dough.
• Form rollers out of the rest of the dough and place them on the cake edges.
• Put the tray in an oven preheated to 200 degrees Celsius and bake for 20 minutes.
• Whip the soft butter, then gradually add dulce de leche, spoon by spoon, stirring all the time. Spread the finished cream on a cooled crispy bottom and decorate as you wish - special accessories for decorating your baked goods can help too.

Poppy-seed cake on a shortcrust bottom

Heavy and moist poppy-seed cake on a crispy bottom is another idea for the Easter table delicacy. The secret of a perfect, delicious poppy-seed cake lies in its poppy-seed filling. That is why it is worth preparing it on your own, with good quality ingredients. It's really not that difficult at all. See for yourself!

Ingredients for a shortcrust pastry:

• 2 glasses of wheat flour
• 150 g of cold butter
• 1 egg
• 4 tablespoons of icing sugar

Ingredients for the poppy-seed filling:

• 500 g of poppy seeds
• 2 large apples
• 175 g of butter
• 2 glasses of sugar
• 5 eggs
• 1/3 glass of semolina
• 1/3 glass of raisins
• 1/3 glass of chopped walnuts
• 1/3 glass of candied orange peel
• 2 teaspoons of almond extract

Preparation:

• Mix and quickly knead all the ingredients for the shortcrust pastry. Form a ball out of the dough, wrap it in food wrap and put it in the refrigerator for an hour.
• Put some baking paper onto the baking tin.
• Take the dough out of the fridge and roll it, so that it resembles the shape of a prepared tin. Then, put it onto the aforementioned tin.
• Put the dough back into the fridge, this time for 30 minutes.
• Punch the dough with a fork before baking.
• Place the shortcake tin in an oven preheated to 190 degrees Celsius and bake for 15 minutes.
• Prepare the poppy-seed filling. Pour boling water onto the poppy seeds, cool if off, then drain it and grind twice in a meat grinder.
• Peel the apples and grate them on the larger wholes.
• Mix butter and sugar. Add yolks, then mix them. Add poppy seeds, grated apples, semolina, nuts and almond extract. Briefly mix it.
• Whisk the egg whites until you get a stiff foam, and using a spatula, gently put them into the poppy-seed filling.
• Put the prepared poppy-seed filling on the baked shortcrust bottom.
• Place the dough in an oven preheated to 180 degrees Celsius and bake for 1 hour.
• Garnish the cooled cake with icing and candied orange peel.

Forest Moss Easter muffins

Charming, green, spring Easter cupcakes will be a wonderful decoration of the festive table. Discover our tested recipe for simple and quick cupcakes with spinach, which will charm everyone with their taste and appearance.

Ingredients:

• 400 g of fresh spinach
• 3 eggs
• 1 glass of sugar
• ¾ glass of oil
• peel of 1 lemon
• 2 glasses of wheat flour
• 2.5 teaspoons of baking powder

Ingredients for mascarpone cream:

• 300 ml of 30% cream
• 250 g of mascarpone
• 2 tablespoons of icing sugar

In addition:

• blueberries
• fresh mint leaves

Preparation:

• Grind the spinach with a blender.
• Whip the eggs with sugar into a light and fluffy mass.
• Pour oil in a thin stream, stirring all the time.
• Add the shredded spinach and lemon peel, then mix it briefly.
• Sift the flour with baking powder into the spinach pulp. Mix with a spatula.
• Put  disposable baking tins into the cupcake trays.
• Fill the cupcake paper cups with the dough. Place the cupcakes in an oven preheated to 170 degrees Celsius and bake for 25 minutes.
• When the cupcakes have cooled down, cut off the top of them. Crush the cupcake pieces and leave it to use it for decoration.
• Prepare the cream. Whip the 30% cream with mascarpone and icing sugar into a thick cream.
• Use a confectioner's sleeve to decorate cupcakes with the prepared cream. Sprinkle the top of the cream with cupcake crumbs. Decorate cupcakes with blueberries and mint leaves.

Recipe for the Vienna style cheesecake

The classic Vienna style cheesecake with lots of dried frut is a cake which, together with the rest of the baked goods, will add splendour to the Easter table. Traditional Easter cheesecake will delight everyone with its unique taste and aroma.

Ingredients:

• 1 kg of cottage cheese grinded three times
• 100 g of butter
• 1 glass of sugar
• 6 eggs
• 1 tablespoon of wheat flour
• 1 tbsp of potato flour
• 2 teaspoons of orange extract
• 3 spoons of raisins
• 2 tbsp of candied orange peel
• powdered sugar for decoration

Preparation:

• All ingredients should be at room temperature.
• Mix the soft butter with sugar until you get a light, fluffy mass.
• Keep whisking the eggs, one by one.
• While whisking, gradually add cottage cheese.
• Mix sifted flours, orange extract, raisins and orange peel into the dough.
• Line baking paper onto the bottom of the baking tin.
• Put the dough into the tin. Place it into the oven preheated to 170 degrees Celsius, then immediately reduce the temperature to 150 degrees Celsius and bake for about 1.5 hours.
• After baking, open the oven door and leave the cheesecake in it to completely cool down.
• Sprinkle the cheesecake with powdered sugar before serving.

A festive cheesecake, a dignified Bundt cake, or maybe an Easter lamb made of a shortcrust pastry? What cakes will be on your table during this year's Easter? We hope that the recipes we have presented have inspired you and you already know what kind of cakes to bake for Easter. Baking and decorating your Easter treats will be even easier and more enjoyable if you equip yourself with Easter forms and moulds. A few simple ingredients, good baking accessories and a little bit of willingness are enough to enjoy the taste of delicious baked goods.