Cakes for Easter - the choice is so large that it is difficult to make a decision. Mazurek or Easter cake? How about a cherry pie and cold cheesecake? You are probably wondering what kind of cakes to bake for this year's Easter. Check out our recipes for the 7 most popular Easter cakes in a not always traditional version!
Easter cakesjust have to be on the Polish Christmas table. The choice is huge, because we have many of our favorite pastries, and each of them can be prepared in different ways. We present 5 selected proposals that will surely appeal to you and your family. Here you will find a recipe formakowiec ,Easter cake ,mazurek, Paschęand of coursecheesecake ,A cake that cannot be missed on the Easter table.
Easter cake
The queen of the Easter table - baba! For dessert, we suggestsand cake , although many people believe that a real Easter cake must be yeast, and preferably yeast steamed. Sand baba is an English invention, in the American version, instead of some butter, sour cream is added to baking, Mexicans prepare it similarly to their neighbors from the north, adding walnuts and raisins. In Poland, sand baba is popular, prepared in oil, covered with frosting or chocolate with almonds, citrus, rum.
Additionally, for lovers of tradition, we add a recipe forpanettone yeast cake .
This will be useful to you1. Recipe for traditional sand cake
Ingredients:
- Margarine or butter - 250 g
- Sugar - 200 g
- Wheat flour - 150 g
- Potato flour - 150 g
- Egg - 4 pcs.
- S alt - pinch
- Powdered sugar for decoration
Preparation method:
Separate the egg whites from the yolks and blend the butter into a fluffy paste, adding s alt. Then slowly add sugar and yolks one by one - mix each one for a minute. Separately, mix the wheat and potato flour, adding them to the already grated mass. Beat the egg whites until stiff and use a wooden spoon to mix them into the prepared mass. Then put the dough into a floured, margarine-coated pan or cake pan.Preheat the oven to 160 degrees Celsius and bake it for an hour. Leave the cake in the tin until it is cool, then sprinkle it with powdered sugar.
2. Panettone recipe
Ingredients:
- Flour - 1/2 kg
- Drożdże - 5 dag
- Sugar - 1/2 cup
- Milk - 1/4 l
- Butter - half a cube
- Egg yolks - 5 pcs.
- Lemon zest
- Candied lemon peel - 5 grams
- Candied orange peel - 5 grams
- Raisins - 10 grams
- S alt - pinch
- Butter to form
Preparation method:
Crush the yeast, rub it with warm milk, a spoonful of sugar and a spoonful of flour. Set aside in a warm place until the leaven grows. Mix the sugar with the yolks. Sift the flour into a bowl, add a pinch of s alt, egg yolks with sugar and leavened yeast. Stir, add melted butter. Knead the dough by hand until bubbles appear. Cover, set aside in a warm place to rise. Add dried fruit, knead again. Line the sides of a small springform cake tin with a sheet of parchment (it should stick out strongly), brush the bottom with butter, put out the dough. Set aside in a warm place until it rises. Cut the top crosswise, bake it at 200 degrees Celsius for about an hour.
More recipes for Easter cake can be found at beszamel.se.pl
Easter mazurka
The Easter mazurka, although deeply rooted in Polish tradition, comes, according to various sources, either from Arab countries or from Turkey. The name "mazurek" is explained by the popularity of the cake in Mazovia, and the Mazurians of today's Mazovia were once called. Undoubtedly, however, the mazurka has made a permanent home throughout Poland, appearing in various varieties: the bottoms are most often made of wafers, shortcrust or yeast dough. Mazurkas are often covered with marmalade ( although researchers of the history of mazurkas indicate that this is a strong violation of the tradition of making this cake), chocolate or kajmak.
In old Poland, the mazurka was a symbol of permissible debauchery after Lent, when you could finally afford to eat treats. Therefore, there was no end to the decorations of the cake, they were decorated with images of symbols related to Easter. One of the most exquisite Easter mazurka recipes isroyal mazurkaon shortcrust pastry. Check it out!
This will be useful to you3. Recipe for makowo-kajmakowy mazurek
Ingredients:
- Flour - 450 g
- Butter or margarine - 300 g
- Powdered sugar - 10 tablespoons
- Egg yolks - 3 pcs.
- Vanilla sugar - 2 packs
Ingredients for the poppy seed mass:
- Poppy seed - 200 g
- Sugar - 100 g
- Egg - 3 pcs.
- Multi-flower honey - 100 ml
- Bread crumbs - 1 tablespoon
- Milk - 1/4 cup
- Soda - 1/4 teaspoon
- Almond oil
Kajmak
- Sweetened condensed milk - 2 cans
Preparation method:
To make a shortbread, mix flour, butter, vanilla sugar, egg yolks, powdered sugar. Put the kneaded dough in the fridge to cool it down. Bake them for about 8 minutes at 180 degrees Celsius. To get the poppy seed mass, scald 200 g of poppy seeds, drain it and then pass it through the food processor 3 times. Beat 3 yolks with 100 g of sugar until white, add 100 ml of multiflower honey, poppy seeds, tablespoon of breadcrumbs, almond oil, 1/4 teaspoon of baking soda, 1/4 cup of milk, egg white. Mix everything and pour it over the baked shortcrust pastry. Bake everything in the temperature of 150 degrees Celsius, and when it cools down - decorate with butterscotch. You can get a butterscotch by boiling 2 cans of condensed milk in a pot for 4 hours - the cans must be fully under water.
More recipes for Easter mazurka can be found at beszamel.se.pl
Passover
Pascha is a dessert from Ukraine and Russia, traditionally eaten only once a year - just at Easter. Its pyramidal shape is to resemble the tomb of Christ. In Poland, a similar custom is known in the Eastern Borderlands, while in the rest of the country, Passover is eaten simply as a dessert, on a daily basis, without reference to tradition.
Passover is prepared from grated cottage cheese, and the dough is mixed with butter, egg yolk, sugar, cream, nuts, raisins, and almonds. The curd used to prepare the Passover should be fresh and completely squeezed from the whey.
So read how to prepare the Passover!
This will be useful to you4. Easter Passover recipe according to Magda Gessler
Ingredients:
- Cottage cheese - 1 kg
- Raisins - 250 g
- Walnuts - 100 g
- Butter - 250 g
- Powdered sugar with vanilla - 250 g
- Egg yolk - 10 pcs.
- Orange peel
- Lemon peel
- Rum tea (needed to cook the raisins)
Preparation method:
The first step is to grind the curd three times. Then chop the nuts and boil the raisins in rum tea. Add these ingredients to the cottage cheese and add lemon zest and orange peel to it. Beat egg yolks and butter with powdered sugar and vanilla. Add the cheese and dried fruits, mix and place on a linen napkin.Then wrap, press and drain. Cool it in the fridge and serve it the next day.
More recipes for Easter can be found at beszamel.se.pl
Cheesecake
Cheesecakeis a cake, one could say, universal. We eat it both during the holidays and every day. The most popular versions of the cheesecake are those with icing, chocolate or cold. It is worth adding that this cake has a long tradition - it was already eaten in ancient Greece, and the philosopher Aegimus wrote one of the first cookbooks in the world, devoted to baking cheesecake. The cheesecake was also known in ancient Rome and it was through it that it became popular all over Europe. The cheesecake was brought to Poland by King Jan III Sobieski, returning from the Battle of Vienna - hence the Viennese cheesecake.
If, however, the traditional cheesecake always reigns on your Easter table, this time you can surprise your guests withmeringue cheesecakeor a cold dessert!Fluffy cold fruit cheesecakeis easy to digest and delicious. Get to know our 2 recipes!
This will be useful to you5. Recipe for cheesecake under meringue
Ingredients:
- Wholemeal flour - 250 g
- Egg yolk - 2 pcs.
- Butter - 170 g
- Sugar - 80 g
- Triple ground white cheese - 1 kg
- Egg - 6 pcs.
- Sugar free cream pudding - 1 pack
- Grated lemon peel
- Fine sugar - 400 g
Preparation method:
Knead the flour vigorously with 2 yolks, butter and 80 g sugar. Line the bottom of the baking tin with the dough and place the baking tray in the refrigerator. Mix the cheese with the pudding, 6 egg yolks, 250 g of fine sugar and lemon zest until smooth. In another bowl, beat the 3 egg whites and gently toss into the cheese mass. Put it on the fragile bottom. Beat the rest of the egg whites with the remaining sugar. When the foam is stiff, put it on the cheese mixture. Bake for about an hour at 160 degrees Celsius.
6. Recipe for cold cheesecake
Ingredients:
- Milk 2% - 2 bottles
- Egg - 4 pcs.
- Sugar - 3/4 cup
- Butter - 200 g
- Cream 12% - 200 g
- Vanilla extract - teaspoon
- Fruit jelly (selected)
- Fruits (selected, e.g. peaches, strawberries)
- Biscuits
- Additives (e.g. nuts)
Preparation method:
Prepare the jelly according to the instructions on the package and set it aside. Heat the milk in a pot and at the same time mix the eggs and cream, adding them to the warm, but not yet boiling, milk. Be careful that the whole thing failsshe began to boil. When the cheese starts to separate from the whey, stop heating it and pour the cheese into a colander. Then place the cheese in a food processor and add (when it is cool) vanilla, sugar and diced butter. Pour the cheese mass over the biscuits and let it cool down. Now it's time to decorate the work with selected additions: nuts and / or fruit. Put the cheesecake in the fridge to solidify, then pour over the chilled jelly. Put everything in the refrigerator for a few hours - for the jelly to solidify. The cheesecake is best the next day.
More cheesecake recipes can be found at beszamel.se.pl
Makowiec
Another cake associated with Easter is poppy seed cake. It is worth adding, however, that the genesis of the use of poppy by the Slavs is pagan - our ancestors treated the poppy as a plant that allows contact with the afterlife. The poppy seed was also associated with the cult of ancestors, and the rites related to it took place during the winter solstice, i.e. at Christmas. The poppy seed cake was first associated with Christmas, then it became a universal Christmas cake.
Traditional poppy seed cake tastes best when the yeast dough is well-risen and tender. It is also worth preparing the poppy seeds yourself - it takes a bit more time than putting out the ready-made poppy seeds from the can, but it's really worth it.
This will be useful to you7. Recipe for a cluten-free Easter poppy seed cake
Ingredients:
- Egg - 5 pcs.
- Apple - 4 pcs.
- Poppy seed - 600 g
- Baking powder - 2 teaspoons
- Butter - 200 g
- Cane sugar - 1 cup
- Raisins - 1 cup
- Shredded prunes - 1 cup
- Almonds or hazelnuts - half a cup
- Orange peel - 100 g
- Honey - 4 tablespoons
- Almond flavor
Preparation method:
Pour the poppy seeds with boiling water, then drain it. Repeat this step and leave the poppy seeds overnight. The next day, drain the poppy seeds on a sieve, and grind it three times. Grind, e.g. with a coffee grinder, and treat the nuts and almonds as well. Then, peel the apples and grate them on a large-mesh grater and cut the plums into small pieces. Mix the butter with sugar and slowly add the egg yolks. Add apples, almonds, nuts, raisins, honey, almond flavor and baking powder to the beaten mass. Blend all these ingredients to get a homogeneous mass. The next step is to beat the eggs stiffly and mix them with the poppy seed mass. Pour the mass into a baking sheet lined with baking paper and bake for about 70 minutes at 180 degrees Celsius. Cool the dough theneat with relish.
More recipes for poppy seed cake can be found at beszamel.se.pl