Easter dough for 0.5 liters. Recipe: Easter cake - homemade. Marbled Easter cake with chocolate and coffee glaze

EASTER CAKES and EASTER - TESTED RECIPES SELECTION Easter cake is something without which it is impossible to imagine the bright holiday of Easter. I suggest baking Easter cake at home, rather than buying it in a store - our selection will help you do this. Quick Easter. Ingredients: milk - 0.5 liters brewer's yeast - 50-60 grams (12 grams dry) flour - 1 - 1.3 kilograms eggs - 5 pieces (large homemade) butter - 200 grams sugar - 300 grams vanilla sugar - 1 piece (bag) nutmeg - 0.5 Teaspoons (grated) raisins - 0.5 Cups egg whites - 2 Pieces (glaze) powdered sugar - 100-120 Grams (glaze) salt - 1 Pinch sprinkles - 1 To taste This Easter is great for taste, but anyone can cook it - it is prepared quickly and easily. The Easter dough for this recipe will be light and aromatic. Try it! Description of preparation: Simple recipe(or quick Easter cake - some call this baking this way, others that way): 1. Heat the milk to 38-40 degrees, dissolve the yeast in it, add a tablespoon of sugar, 0.5 kg of flour, stir until smooth, leave warm . 2. Cover the bowl with the dough with a towel and leave it alone for 30 minutes. During this time, the mass will at least double. Remove the butter from the refrigerator and place it in a warm place until it becomes completely soft. 3. Separate the yolks, beat them into foam with sugar and salt. Combine with the dough. Add softened butter, beat the mixture with a mixer. 4. Beat the whites separately and add them to the total mass. Mix. Add raisins, nutmeg or mix again. 5. Knead the dough with the rest of the flour. Don't overdo it! The dough should not be stiff, but it should not stick to your hands. Leave the dough for 1 hour to rise. 6. Knead the dough, fill the third part of the mold with it, let it rise in the mold for 10 minutes (you can cover the molds with a towel). Bake at 180 degrees for 35-40 minutes. 7. Beat the glaze from powder and egg whites. Lubricate the still hot Easter eggs. Decorate with figures and sprinkles. Classic Easter cake with raisins A real classic Easter cake should contain flavorings such as candied fruits, raisins, and candied zest. To give the dough a delicate warm color, it is tinted with saffron. Instead of raisins classic recipe includes almonds, as well as some spices: vanilla, saffron, cardamom, cloves, etc. Often, classic Easter cake has a vanilla or cardamom flavor. To prepare a classic Easter cake with raisins, you will need: chicken eggs - 3 pcs. flour - 500 g milk - 200 m - 125 g sugar - 120 g raisins - 200 g yeast (dry) - 5-6 g egg white - 2 pcs. powdered sugar - 100 g vanillin - to taste confectionery sprinkles Method of preparing a classic Easter cake: 1. It’s worth noting right away that all products (except for 2 proteins that we will need to prepare the glaze) must be removed from the refrigerator in advance (well, at least for hour before cooking). The first step is to prepare the dough. To do this, first mix slightly warmed milk (its temperature should not exceed 30 degrees) with 1 tbsp. a spoonful of sugar and 1/3 of the flour. Then add yeast and mix everything again. Cover the dough with cling film (or a towel) and leave in a warm place (without drafts) for 25-40 minutes. 2. As soon as the dough increases in volume, it must be kneaded, i.e. stir (and it is best to do this with a wooden spoon). Next, separate the whites from the yolks and grind the yolks with sugar and vanilla, then add them along with 1/3 of the flour to the dough. Mix everything thoroughly. 3. Beat the whites into a strong foam along with a pinch of salt. Add them to our dough, stirring gently. Now mix in the last part of the flour. Soften the butter in a water bath, which is also added to the dough. 4. So, the dough must be kneaded thoroughly with your hands (knead for at least 10-15 minutes). Remember that it should not stick to your hands. If it sticks, then add a little more flour. We send the kneaded dough again to a warm place so that it rises again and approximately doubles in size (approximately 30-60 minutes). Please note that the rate of rise will depend on the freshness and quality of the yeast, as well as the room temperature. 6. At this time, wash and dry the raisins and add them to the dough; as soon as they rise, the dough must again be thoroughly kneaded with your hands and left to rise for another 30-60 minutes. 7. Grease the baking pan(s) with oil and place our dough into it (before doing this, you need to knead it again). Fill the molds to about 1/3 of their volume (maximum 1/2). If you put in too much dough, then when baking the cake will have a “cap” that is too high, and it can easily fall on its side. Don’t forget, before putting the molds in the oven, you need to let the dough rise for another 15-25 minutes (right in the molds). 8. Then bake the cakes in a preheated oven at 150 degrees for 45-60 minutes. The exact baking time will depend on the height and width of your ramekins. As soon as you notice that the cake is already golden on top, check its readiness with a regular wooden skewer. If the stick comes out dry, then your cake is ready. It is worth emphasizing that you cannot remove ready-made Easter cakes from the pan immediately after baking; they must first be allowed to cool thoroughly. 9. To decorate the Easter cake, you can prepare a delicious butter protein glaze : mix 2 chilled ones in a convenient bowl with 100 g of powdered sugar (it can be replaced with regular sugar). Once your frosting is fluffy and stable enough (will hold its shape), spread it onto the tops of your cakes, and top them with decorative confectionery sprinkles. Well, in terms of taste, Easter cakes made with margarine are in no way inferior to Easter cakes prepared in the traditional way. Ingredients: Margarine - 200 grams Cream - 500 milliliters Sunflower oil - 125 milliliters Sour cream - 200 grams Eggs - 12 pieces Salt - 1 tbsp. spoon Sugar - 1 Glass Flour, optional - 500 grams (approximately, be guided by the thickness of the dough) Yeast, sticks - 0.5 pieces Vanilla, bag - 2 pieces Egg whites - 4 pieces (glaze) Sugar - 1.5 cups (glaze) 1. Melt margarine in a separate bowl, pour in half a liter of cream, half a glass of sunflower oil, sour cream, eight eggs, salt, sugar (one glass). We warm it up to get the temperature of fresh milk, crumble some yeast here (a matchbox somewhere), add flour (it should be the thickness of medium pancakes). 2. Prepare the baking dish. Lubricate it with margarine and sprinkle with flour. You need to pour flour into the mold and then tap it (this will distribute the flour evenly over the walls and bottom of the mold). To make the cakes high, you need to put cooking paper in the mold, then fasten it. 3. Place half of the dough from one cup on the board (pre-sprinkle the board with flour). Stir chopped dried apricots and raisins into the dough. 4. Separate the pieces from the dough with the volume we need, and fill the molds a third with them. For thirty to forty minutes, let it stand for proofing. Then put the molds in an oven preheated to 180 degrees to bake (do not grease with egg). 5. For the glaze, beat the egg whites into a dry foam and stir in the sugar. When the cakes are baked, place them on a towel, and then place them on a board; when cool, spread the glaze. 6. Easter cakes are ready. You can decorate with colorful sprinkles. egg whites festive table . Very beautiful and delicious Easter cakes - I advise! Description of preparation: 1). Mix slightly warm kefir thoroughly with sugar, yeast and 6 tbsp. tablespoons of flour and place in a warm place for 15 minutes. 2). After 15 minutes, when the dough has risen, add salt, and the remaining 8 cups of flour. Mix everything and put in a warm place. 3). When the dough has risen 2-3 times, add raisins, mix and pour into molds, filling them halfway. Place in the oven for 20-25 minutes at 180-200 degrees. 4). When the cakes are browned, you need to pour glaze over them. 5). For the glaze: Beat the pre-chilled whites for about 10 minutes, then begin to gradually add powdered sugar. At the very end of beating, add a little lemon juice and beat some more. Apply the finished glaze to the Easter cakes and decorate as desired. After the cake, you can put it in the oven for a few minutes.

Marble Easter cake with chocolate-coffee glaze Ingredients: wheat flour - 1 kilogram, warm milk - 1.5 cups chicken egg with 0 - 6 pieces butter - 300 grams (room temperature) sugar - 1 cup pressed yeast - 40 grams salt - 1/2 teaspoons vanilla essence - 1 teaspoon chocolate - 5 cloves (glaze) milk - 2 teaspoons (glaze) Description of preparation: I added 1/2 cup of chocolate chips to the dough. Dissolve the yeast in warm milk, add half the flour, stir so that there are no lumps, put the dough in a bowl of warm water. When the dough has doubled in size, add: salt, egg yolks, beaten with sugar and vanilla + melted butter + beaten egg whites + remaining flour The dough should not be very thick, but should come away from your hands (for me, the dough is very liquid On this page we will cook cottage cheese Easter with dried apricots, nuts, raisins. First we prepare curd mass

, bring to a boil, cool. Easter will be ready in 8-12 hours.

Recipe for making curd Easter cake:
cottage cheese 600 gr.
eggs 6 pcs.
sour cream 200 gr.
butter 100 gr.
vanilla

raisins, dried apricots, nuts... optional

Recipe for making delicious Easter cake. This is how paska is prepared in the village in an oven.

The paskas turn out tasty and there is quite a lot of them.

Recipe for making delicious paska:
1 liter whey or milk 50 ml. boiled
cold water
2 jars of 0.5 l. Sahara
100 gr. oils
1 tbsp. sour cream
50 gr. vegetable oil
500 gr. margarine
10-12 pcs. eggs
200 gr. yeast
raisin. vanilla, salt

Grind the yeast with a spoon of sugar until foamy. Melt margarine and butter. Beat eggs with sugar. Pour everything into a saucepan and beat until foam forms. Then add a pinch of salt, vanillin, raisins to a large bowl with sifted flour, pour in the entire contents of the pan and knead (not hard or soft), cover with a towel and place in a warm place. Let the dough rise 2 times. After the third time, knead and place in warm, greased vegetable oil shapes, filling to 1/3 volume. When the dough fits 2 fingers in the pan, not reaching the edge of the pan, put Easter in the oven or oven to bake. Bake at a temperature of 180-200 degrees. We take the baked Easter out of the molds and lay it on its side to cool, turning it from time to time so that the Easter is not one-sided. Spread the cooled Easter eggs with glaze and decorate.
Glaze: beat 2-3 egg whites with 1 tbsp. sugar or powdered sugar.

Delicious Easter cake recipe.

Among the great variety of paska recipes, it is very difficult to determine which paska will be the most delicious. We offer delicious recipe not a very expensive paska. Despite its simplicity, paska turns out sweet and tasty.

Recipe:

1 l. milk
1+1/3 liter jar Sahara
150 gr. compressed yeast
300 gr. margarine
8 pcs. eggs
0.5 cup sunflower oil
Vanillin Raisin
How much flour will it take (at least 2 kg)

Place the dough for paska in a large container or bucket.
Pour sugar into heated milk (not hot!) and add yeast. Let the sugar dissolve and the yeast bloom for about 20 minutes.
Then add melted margarine and eggs (yolks beaten separately from whites). Let it all sit for 1 hour. Now add sunflower oil, vanillin, raisins, and gradually add flour, stirring well.
Knead the dough, not too tight! And let it rise, covering it with a towel so that the dough on top does not dry out. When the dough comes up you need to knead it well.
It is better to knead the dough in parts, otherwise it is quite difficult to knead a large volume of dough well.
Let the dough rise a second time. For the second time, knead the dough (knead lightly) and divide into molds.
When placing it in the mold, try to ensure that the top surface of the Easter egg is even and smooth. The volume of dough in the mold should be no more than 1/3 of the mold! Let the paska rise in the mold (level with the mold) and place it in a well-heated oven.
Baking time depends on the size of the Easter cake. Place the finished paskas out of the mold and let them cool lying down if the paska is high. The cooled paska is decorated with icing, sprinkles, candies...

Recipes and preparation of paskas and Easter cakes.

This Easter recipe is very tasty, Easter turns out sweet, yellow inside due to the fact that there are a lot of yolks in it, it does not go stale so quickly.

Paska recipe:

0.5 liters of boiled and cooled milk
30 pcs. egg yolks
1 cup sour cream
250 gr. butter
4 cups sugar
150 gr. yeast
raisins, vanillin
raisin. vanilla, salt

Preparing dough for paska. Egg yolks beat with sugar until white. Place the beaten yolks with sugar, milk, sour cream, softened butter, and yeast into a large saucepan. Mix everything well and leave to ferment in a warm place for about 3-4 hours.
Sift the flour into a large bowl or basin, make a funnel and pour in the dough that has fermented for 3-4 hours. Don't knead the dough too tightly! Now add raisins soaked in warm water and vanilla. Knead the dough 300 times! When you knead, think it will be more fun. Then let the dough rise again. After the dough has risen a second time, pinch off a piece of dough, lightly knead to form a ball, and place in the prepared mold. The mold is filled 1/3 with dough!!!
The molds should be warm, not hot, covered with oiled paper that looks above the mold (if the dough rises above the mold, the paper will hold the dough). Let the dough rise in the mold and place in a well-heated oven. Bake at an average temperature of 170-200 degrees. Baking time depends on the volume of the mold.
Carefully remove the baked Easter from the mold and set to cool. It is better to place tall Easter eggs on their side and turn them from time to time so that the Easter egg is not one-sided. After the paska has cooled, set it up and decorate it with icing, candies and sprinkles...

Preparing the glaze: Beat 2-3 egg whites with 1 cup sugar or powdered sugar until thick foam. Spread the cooled paskas with the prepared glaze. The paska should not be warm, otherwise the glaze will flow.

Making paska in a bread maker.

Recipe for making paska in a bread machine:

Flour 500-550g.
Milk 100 ml.
Cream 100 ml. (collected an inch from a can of milk)
Sugar 150 gr.
Salt 1.5 tsp.
Butter 50 gr.
Eggs 3 pcs.
Yeast 1.5 tsp. (bread machine measuring spoon)
Turmeric 0.5 tsp.
Dried apricots, raisins, candied fruits 40 gr.

Heat the milk and cream so that they are warm, but not hot. Add salt, sugar, melted butter and eggs, previously cracked with a fork, to the milk. Pour everything into a bucket, add sifted flour, make a hole for the yeast, and in the corners for turmeric and vanilla. We set the mode on the bread machine - sweet bread, baking time 3 hours, large loaf (900g), light crust color. Keep an eye on the dough as the eggs are not always the same (you may need to add a little flour) and the dough ball should be nice and buttery. The paska turned out well baked and soft.

Paska in a bread machine with cottage cheese and honey.

Recipe for making paska with cottage cheese and honey:

200 gr. cottage cheese
2 tbsp. l. milk powder
600 gr. flour
2.5 tbsp. l. honey
3 pcs. eggs
2 tbsp. l. vegetable oil
2 tsp. yeast
A pinch of salt
100 gr. raisins

Beat the eggs and bring the weight to 300 g with water. Pour into the bread machine bucket and add cottage cheese, butter, salt, honey, yeast, milk powder, flour. Cooking time 3 hours. Instead of powdered milk and water, you can add regular milk. The paska is not sweet, so you can add some sweetness.

Easter cake "Gourmand"

Recipe for Easter cake "Lakomka":

1 kg. flour
0.5 l. milk
50-70 gr. fresh yeast
20 pcs. eggs
200 gr. Sahara
500 gr. butter
salt a pinch
and as much more flour as needed

Mix flour with warm milk and yeast dissolved in a small amount of milk. Place in a warm place, covered with a towel. When the dough rises, add 20 yolks, mashed until white with sugar, melted butter, salt and mix thoroughly. Then add the whites whipped into a stable foam, only very carefully so as not to destroy the foam. Then add flour to make the dough thick enough. Let the dough come up a second time. Then the dough should be beaten very well (i.e., remove the accumulated carbon dioxide bubbles with sharp blows). Place the pieces of dough into a mold generously greased with softened butter, filling it halfway. Let the dough rise flush with the edges of the pan. Bake at 180 degrees until done.

Recipe for a delicious Easter meal.

Recipe Have a delicious Easter:

5 tbsp + 2 tbsp. flour
0.5 l. milk
10 pieces. eggs
100gr. yeast
200 gr. butter
2 tbsp. Sahara
200 gr. sour cream
0.5 tsp salt
100gr. vegetable oil

Grind yeast with 1 tbsp. spoon of sugar. Beat the yolks until foamy, beat the whites with two cups of sugar, melt the butter. Mix all the ingredients with 5 cups of flour (the dough should look like pancakes). Leave the dough for the dough to rise for 4-4.5 hours. Then mix, add the rest of the flour, raisins, vanillin and again knead very well and knock out the dough and let it rise a second time to the same height.
Prepare the molds. At the bottom of the mold we place oiled paper cut out along the bottom of the mold, and grease the walls of the mold with the following composition: 2 eggs + 2 tbsp. spoons of milk, crushed well (the composition for the molds is not included in the recipe).

And 200 grams of yeast.

Warm the milk a little. So that it is a little warm. We dilute yeast in milk. To do this, I finely chopped them and added them to milk. You also need to add 1 tsp there. sugar and half a glass of flour.

Stir everything well, cover with a lid and place in a warm place for half an hour.

For more warmth, I covered the pan with a warm blanket and after half an hour my dough began to come out of the pan. Therefore, I think that 20 minutes will be enough to increase the volume of the dough.
Now you will need margarine and butter.

While our dough is coming up, we need to melt the margarine - let it cool while it cools. Now let's get to the eggs. Break 7 eggs, and from the eighth one add only the yolk to the dough, leaving the white for fudge.
Place the egg white immediately in the refrigerator, as it will whip better later.
Add sugar to the eggs and beat well.

Add cooled margarine to the eggs.

Soft butter must be kneaded and vanillin, turmeric, cinnamon and a little flour added to it.

Mix everything well until smooth. By the way, turmeric gives the cake a very beautiful yellow color.

Add this oil to the eggs and margarine and mix. Add sunflower oil and stir well.

By this time the dough is already ready. Here it is - a full pan.

Add all this to the dough and mix very well. I did this with a mixer. So that the dough becomes homogeneous.

Now add flour. It took me more than 2 kg.

You look at the consistency of the dough, this is the approximate amount of flour. The dough should come off easily from your hands.

So we kneaded the dough. We put it in a warm place. I wrapped him in a blanket again. Leave for 40-50 minutes. Meanwhile, prepare the raisins. It needs to be cleared of debris, filled with warm water and allowed to stand for 15-20 minutes. Then lay it on a towel to dry.

The time has come and the dough is already peeking out of the bowl.

Dried raisins need to be rolled in flour and added to the dough.

Knead the dough together with the raisins.

Now you can put it into molds. You can use tin cans or Silicone forms. But I've been doing this for the last few years in special paper molds. There is no need to grease them and cut out different circles. Plus they are beautiful and comfortable.

Place a little less than half of the dough into each mold.

Now they need to be placed in a warm place for approach. I turn on the oven, and place the molds with the dough on top of the stove, cover with a towel and blanket and leave for half an hour.

The dough has risen almost to the brim. Now you can send all this to the already preheated oven.

The cakes were baked for about 1.5 hours. Once browned, you can take it out.

While the cakes are cooling, make the fudge. To do this, take our chilled protein out of the refrigerator and beat it with a mixer into a thick foam.

Gradually add powdered sugar and beat constantly with a mixer.

It turns out to be a thick, beautiful fondant.

There is no need to remove Easter cakes from beautiful molds. And this is also a plus of these molds - the cakes do not chaff or dry out. Grease the top with glaze.

And sprinkle with powder.

Grease all the cakes. This is such beauty.

And here is the cake we tried. This is how it turned out in the middle.

Thanks to seasonings and vanilla, this product has a very tasty aroma. The beautiful yellow color comes from turmeric. And the taste of homemade Easter cake, of course, cannot be compared with any Easter cake from the store.
Happy Easter to you!

Cooking time: PT08H00M 8 hours

Last year I baked Easter cake for the first time, and of course I was faced with the problem of where to get an Easter cake recipe that would suit me in terms of ingredients, turn out right the first time, and of course, be delicious.

In my understanding, a delicious Easter cake is: easy to prepare (as far as possible with yeast dough), lots of eggs, butter, milk dough, and moderately sweet.

I couldn’t find a suitable recipe for Easter cake on the Internet: housewives probably keep its secret under seven seals. As always, my mother and grandmother helped me out: after listening to their recipe for Easter cake, I realized - this is it!

How does it taste? Amazing!

The Easter cake turns out to be soft inside and dense near the walls, a little oily, does not crumble, but breaks, does not go stale for a long time and smells intoxicating.

I’ll tell you honestly, this Easter cake recipe is for patient housewives; expect that you’ll have to spend the whole day on Easter baking.

Nuances and subtleties of preparation

I usually cook half a batch and I get 6 medium sized cakes. To bake Easter cakes, I use special silumin molds with a volume of 1.2 liters.

So, all products for Easter cakes must be fresh and of high quality, otherwise the result may be unpredictable.

Ingredients for 10-12 Easter cakes

10 eggs
1 liter of milk
300 gr. butter
1 tbsp. sour cream
2.5-3 cups sugar (550-600 gr.)
10 gr. vanilla sugar
100 gr. live yeast
100 gr. raisins
100 gr. candied fruits
2-2.5 kg. flour to knead the dough

Technology: step by step

*Description of the cooking process updated 04/09/2015

First of all, prepare the dough: heat half the milk (0.5 l), crumble the yeast, add 150 grams of sugar, stir well with a spoon so that the yeast dissolves. Make sure that the milk is not hot, otherwise the yeast will “die” and the dough will not rise; ideally, body temperature is 36-37 degrees.

Preparing the dough correctly

Cover with a towel and place in a warm place where there is no air movement (bedside table or top cabinet). This time I sent the dough to electric oven, heated to 30 degrees. This is the perfect place, I tell you!

After 30-40 minutes, when the dough is ready, the mass will increase 2-3 times, and you will have such a beautiful cap.

Preparing Easter cake dough

Combine the eggs and the rest of the sugar according to the recipe in a deep plate, do not forget about the vanilla sugar.

Beat everything with a mixer until the sugar is completely dissolved.

Let's melt the butter.

In a large bowl, start kneading the dough: mix the dough with the egg mixture, add melted butter and vegetable oil. Add raisins and candied fruits. This time I also added 2 tbsp to the dough. cognac Stir thoroughly with a spoon.

Gradually add flour and knead a soft dough that should not stick to your hands.

We send the dough to rise for the first time in a warm place, covered with a towel.

Send the dough for proofing

As with the dough, I put the dough in an electric oven preheated to 30 degrees. The dough came up very slowly, when 4 hours had passed, I turned up the heat to 35 degrees to somehow speed up the process. As a result, the first proofing took 5.5 hours, the dough increased three times, as it should be.

The secret to keeping Easter cakes from crumbling and becoming stale

When the dough has risen, bring the rest of the milk to a boil, and pour boiling water over our Easter cake dough, stirring with a spoon. This is done so that the cakes do not crumble and remain soft for a long time.

Add a little more flour and knead the dough until it sticks to your hands and to the dishes.

We send the dough again for a second proofing in a warm place. It took me 2 hours.

Forming and baking in the oven

After our dough has risen again, you can begin to form the cakes. Knead the dough, add flour if necessary, and put it into molds, having previously greased them with vegetable oil and sprinkled with semolina (if the molds are enamel or silumin). If you use disposable baking paper pans, you do not need to grease them.

We fill the form with dough about 1/3, leaving room for our Easter cakes to have room to grow. We send our molds with the dough to a warm place and wait for the dough to rise again.

Heat the oven to 180 degrees. When the dough in the pans has risen, put the cakes in the oven to bake. The grille position is at the very bottom.

After 15-20 minutes, open the oven and brush the cakes with egg. If at this stage the top of the cakes is browned, you need to turn off the top heat of the oven, or cover the cakes with foil.

Continue baking until they are all golden brown.

It only took me 1 hour and 30 minutes to bake the cakes. After 1 hour, I couldn’t stand it and took one cake out of the mold to see if it was ready: the top was already ready, and the part that was in the mold was white. I increased the oven temperature to 200 degrees and baked the cakes for another 30 minutes. The cakes were baked perfectly, both outside and inside.

Heat the milk until it is slightly warm. Dissolve the yeast completely and mix with 0.5 kg of sifted flour. Place the dough in a bowl, cover with a towel and leave in a warm place for half an hour - the dough should double in size.
At this time, separate the whites from the yolks, salt the whites and beat them into a stiff foam. Grind the yolks with vanilla sugar.
Add the yolks with sugar to the dough, and add soft butter. Mix everything and carefully add the whites.
Sift the rest of the flour and add 2 cups to the dough. We begin to knead it, gradually adding more flour until the dough begins to stick to our hands. Place the dough in a warm place for an hour.
Wash the raisins and soak them in water for 15 minutes. Then drain the water, add the raisins to the dough and leave for another 15 minutes.
Grease the Easter cake pans with oil and place 1/3 of the dough in there. Cover everything again with a towel and wait until the dough rises to the edges of the molds.
Place the cakes in an oven preheated to 100°C for 10 minutes. Then increase the temperature to 180°C and bake for another 25 minutes.
This mode is suitable for medium-sized cakes

Preparing the glaze

Beat the whites with salt and add sugar. Beat again until stiff peaks form and spread the glaze over the still warm cakes. They can also be sprinkled with special powder or candied fruits.