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➠ Easter cake without eggs

Easter cake without eggs

1855

Kitchen Russian

Calorie content 248.7 kcal

Portions 10 port.

Cooking time 100 minutes

Proteins * 11.2 gr.

Fats * 16.5 g

Carbohydrates* 11.6 gr.

Content

I have always thought that it is simply impossible to cook rich baked goods without using chicken eggs. But once I came across this simple and easy recipe, and now for every Easter I cook cakes without eggs. Cooking Easter cakes will not take much time, and the result is almost the same as in baking with yeast.

Ingredients

Cooking process

Rinse the raisins thoroughly and soak in boiling water. Drain the raisins through a fine sieve or colander and place in a small container. Sprinkle with a little wheat flour. Stir well so that the raisins are evenly distributed in the dough.

Pour kefir into a small container and add baking soda, mix thoroughly. The mass will foam and increase slightly.

Sift premium wheat flour with baking powder into a deep container, add granulated sugar. Mix thoroughly.

Add raisins and poppy seeds to the dry ingredients. Mix thoroughly and pour in the kefir mass. Stir until smooth.

Grease the prepared forms with vegetable oil. Fill the paper molds in which you will bake the cakes 2/3 of the height with the dough.

Preheat the oven to 180 degrees. Place the cakes in the oven and bake for about 50 minutes, depending on the number and size of the cakes. Look at your oven here. Check the readiness of the cakes with a wooden skewer. Cool the finished cakes on a wire rack, laying them on their side. Remove the paper form.

In the meantime, prepare the frosting. Combine cornstarch in a small container, gradually adding powdered sugar from brown granulated sugar, mix well, pour in lemon juice and kefir. Mix thoroughly until smooth.