3 recipes for Easter cakes from Moscow chefs

Easter is coming soon. Homemade cakes are much tastier than bought ones, so we asked the chefs of Moscow restaurants to share their favorite recipes for traditional Easter dishes.

320 calories

3 recipes for Easter cakes from Moscow chefs3 recipes for Easter cakes from Moscow chefs

Classic Easter cake

Traditional Easter cake from the chef of the cafe and bakery "Khachapuria" Grigory Meneshyan .

3 recipes for Easter cakes from Moscow chefs

COOKING TIME:

420 minutes

NUMBER OF PORTS:

8 servings

Cooking process

  1. In the milk, add dried yeast, flour and mix. Cover with a towel and leave the dough in a cool place for two hours.

  2. Thoroughly knead the dough, add sour cream, butter, eggs and sugar. Stir, cover with a towel and leave for three hours in a warm place.
  3. Add raisins, previously soaked in warm water, candied fruit, nutmeg, lemon juice, vanilla, cognac. Mix thoroughly and again leave the dough in a warm place for an hour.
  4. Put the finished dough into the mold and bake for 50 minutes in a well-heated oven at a temperature of 180 degrees.

342 calories

3 recipes for Easter cakes from Moscow chefs3 recipes for Easter cakes from Moscow chefs

Easter cake with raisins and with icing

Kulich recipe from the pastry chef of the FORNETTO cafe-pizzeria chain Ivan Kopylov.

3 recipes for Easter cakes from Moscow chefs

COOKING TIME:

70 minutes

NUMBER OF PORTS:

8 servings

Cooking process

  1. Mix yeast, milk, 150 grams of sugar and 100 grams of flour. Put in a warm place for 30 minutes to raise the dough.
  2. Add the remaining flour, salt, cottage cheese, eggs and yolk, raisins. Shuffle.

  3. Put the dough into molds and bake for 35-40 minutes at 180 degrees until cooked.
  4. For glaze, mix egg white, powdered sugar and lemon juice. Fill the Easter cake with glaze and decorate.

470 calories

3 recipes for Easter cakes from Moscow chefs3 recipes for Easter cakes from Moscow chefs

Easter cake with nutella, oreo and kit-cat

Unusual Easter cake with your favorite sweets from pastry chef il FORNO, Limonchino, 800 Contem202orary Steak and CUT Roman Novakovsky.

3 recipes for Easter cakes from Moscow chefs

COOKING TIME:

90 minutes

NUMBER OF PORTS:

8 servings

Cooking process

  1. Mix yeast, 150 milliliters of warm milk, 30 grams of sugar and 100 grams of flour for the dough.

    Put in a warm place for 30 minutes.

  2. Add all other ingredients except topping and mix well.
  3. Put the dough into the mold half the height.
  4. Put in the oven and bake at 180 degrees until cooked - 40-45 minutes.
  5. Cool ready-made Easter cake.

  6. Heat up the Nutella in a water bath and pour it on the Easter cake. Garnish with cookie and chopsticks on top.
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