Easter and Easter cake recipe

It is impossible to give one single recipe for Easter and Easter cake. Any person who is interested in preparing Easter for the first time will be amazed by the great variety of all kinds of recipes for Easter or Easter cake. Each recipe for Easter and Easter cake has the same basic ingredients, but differs by a variety of different additives. Each additive gives the product a unique taste and aroma.
Each recipe for Easter and Easter cake can be compared to a work of art, without exaggeration. Even people far from religion recognize their excellent taste and are happy to eat.

Easter cake
Components:
Fresh, traditional yeast, (50g)
Half a liter of milk
Flour, (1kg)
Sugar, (350g)
Eggs, medium size, (6 pieces)
Butter, loosened, (200g)
Sugar, vanilla, (1packet / 1ch.).
To taste - orange peel
On request - raisins, (200g)
Cognac or liqueur, (75g)

Cooking Easter cake:

Prepare the milk, heating it slightly above the temperature in the room. In warm milk, dissolve the yeast. Adding parts, stir well in a mixture half of the prepared flour, half a kilo. Then cover the mixture with a towel and set aside in a warm place.

In a separate dish, egg yolks and proteins separated. The separated proteins should be beaten until a lush white mass forms, a mixer or a whisk. In the separated yolks should be added sugar and grind well.
Wait until the opara rises, which will happen about an hour after it was prepared and put in a warm place. Then add a mixture of sugar and yolk to it. Then add the loosened butter butter and mix well.
In the resulting dough, add the prepared whipped protein mass and mix again well.
Add the rest of the flour to the dough, half a kilo, and mix well with your hands. After transferring the dough into a saucepan, cover with a towel and let stand for an hour in a warm place.

Grind the orange peel with a knife. Raisins boil with boiling water for half an hour, for swelling. After mixing raisins and crushed orange peel, adding vanilla and cognac. The resulting mixture is added to the dough and mixed well. Put the dough again in a warm place for an hour or two.
Prepare the forms for baking Easter, oiling the inside with butter. Put the dough in them, only a third of the height.

To make the dough a little more "fit", leave the mold on the stove for half an hour.
The cake is baked until ready in the oven, preheated in advance. The time for baking will depend on the selected size of the molds, so it is better to bake at the same time the shapes of the same size.

To make the glaze whip the protein with the addition of sugar. Pour the cake with protein. Decorate Easter cake can be sprinkled on top of poppies and other confectionery sprinkles.

Easter (cottage cheese)
Components:
Butter (creamy), (200g)
Cottage cheese, (1 kg)
Eggs, (5 pieces)
Sugar, (200g)
Sugar, vanilla, (1packet / 1ch.).
Cream, (400ml, up to 20%)
Nuts, (to taste)
Raisins, (100g)
Candied fruits, (100g)

Easter cooking :

The recipe for Easter and Easter cake is designed for the preparation of Easter in quantity of 2 pieces, 10cm in height and 12cm in diameter.
Cottage cheese should be crushed with a sieve or meat grinder. In it, add loosened butter and stir well.
With sugar, until wholly dissolved, beat the eggs, add vanilla, add cream.
The resulting mass, on medium heat, bring to the boiling point. Mass should be cooked until a thick state, which takes only a few minutes from the beginning of the boil. After cooking, cool, a little.

Grind nuts and large candied fruits, you can use a knife. Prepare the mixture by adding and mixing cottage cheese, nuts, candied fruits, washed and dried raisins.

The resulting mass is mixed with the previously prepared whipped mixture of eggs, sugar, vanilla, cream.
The resulting mass is brought to a homogeneous state by stirring. After, it should be put in prepared forms.

If there are no ready-made forms, then it is possible to use any suitable in shape and size of capacity. You can put a lot of even a flower pot.
The form should be laid out with gauze folded into several layers, leaving a piece of gauze loose from the edges.

Ready to put the mass in the mold. The edges of the gauze wrap and put the form in a bowl for draining the whey. At the top of the form, you should put oppression, which will completely remove the serum from the mass. In a cold place put the form with oppression (refrigerator or cellar) for 11 hours.
Then, get the Easter from the form by removing the gauze. Flip the Easter and decorate its top. Decoration to choose to taste.