Easter cakes without butter

As a rule, the most delicious cakes are made with kefir. And if it is a curd cake, then the pastries will be doubly tasty! It is very difficult to choose the desired recipe for making Easter cakes among the many. This recipe is distinguished by the speed of preparation and the incredible taste of the finished baked goods.

To make the curd cake moist, you are offered a recipe for a dough without yeast and with a small amount of flour. The cake will be tender and tasty, and it will be easy and quick to cook.

The famous Easter cakes are not always a long and painstaking preparation. The baked goods are also delicious in a slow cooker. This cooking option will save you a lot of time.

Today, a large number of people monitor their diet and lifestyle. On the eve of the bright holiday of Easter, I propose to cook a diet cake without wheat flour and granulated sugar. PP kulich on kefir turns out to be no worse than traditional pastries.

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.

Yeast-free chocolate cake is a great option for those who want to try something new instead of a traditional Easter delicacy. An ingredient such as chocolate will give the cake not only an unusual appearance, but also a pleasant aroma. Using the yeast-free version of this dessert, you will significantly save your time.

The main feature of wet Easter cake, in addition to its amazing taste, is its ability to maintain freshness for a long amount of time. And you can make sure of this by preparing this wonderful dessert, following the step-by-step instructions that we present to your attention.

The leavened cake without eggs does not harm the digestion and is suitable for a vegetarian diet. This recipe will come in handy for Easter and should work out great even the first time. Be sure to take this recipe into your arsenal!

Easter cakes with the addition of cream and sour cream come out lush, rich and very soft. The crumb of the products is very porous, almost weightless. In addition to the recipe for Easter cakes, there is a layout for icing on squirrels.

Easter cake is a traditional Easter baked goods. Today we offer you a version of Easter cake for supporters of proper nutrition. In its composition, it does not contain sugar and yeast. Unlike classic Easter cakes, our Easter cake is prepared very quickly and does not take a lot of time to break up the dough.

Diet cake, for those who want to be in shape, we cook in a slow cooker. Instead of wheat flour, add oatmeal, mix with cottage cheese and put a minimum of sugar, and make up for the sweetness with a banana. Holiday favorites can also be healthy and low in calories.

Curd cakes are denser in consistency than classic yeast cakes, but also more juicy. Moreover, the presence of cottage cheese in the finished kulich is not felt, while the cottage cheese does not lose its useful properties during heat treatment.

Sweet and fragrant Easter cake is very easy to prepare in a bread maker. After all, you just need to choose the desired crust color and set the time, and the technician will do the rest of the miracle for you! Cooking this way is much easier and faster, which means you can bake delicious cakes for all your relatives!

An interesting recipe for baking Easter cake on yolks and ghee is presented to your attention. The pastries are delicious but expensive. For the sake of a big holiday, you can spend money and cook it. It is advisable to prepare ghee in advance. You can decorate the cake with icing, nuts, dried fruits, and chocolate - as you like best.

With the spread of proper nutrition, it has become popular to avoid refined sugar, wheat flour, and yeast in baked goods. We present you a recipe for a delicious biscuit cake made with kefir, rice and corn flour with the addition of baking powder.

The recipe is intended for housewives who have little time to prepare the festive table. Kulich dough, mixed with dry fast-acting yeast, does not require long kneading and is suitable in 40 minutes. It is important to purchase this yeast in the store fresh and in a whole vacuum package.

Pastries can be cooked not only with yeast, but also with rye sourdough. Our grandmothers and great-grandmothers often baked according to such recipes. Easter is approaching and it's time to pick up recipes for cakes. The benefits of the sourdough recipe are the rich wheat aroma of the baked goods, the firmness and the slower staling process.

Many housewives cook Easter cakes with their own hands and choose glaze for their decor so that it is not only tasty, but also does not crumble when cutting and is not sticky. In this recipe, you are invited to prepare such a frosting based on milk (dry and condensed) and lemon juice. The ingredients are simply mixed without boiling or boiling, which is quick and convenient.

The standard of glaze for decorating Easter cake is its gloss and non-crumbling and non-sticky texture. Most often, gelatin or agar-agar is added to milk glaze for these qualities, but another option is offered to you - milk glaze with the addition of white chocolate. This glaze is considered the most delicious decoration for festive baked goods.

The recipe for icing on milk for Easter cakes deserves attention, because it is prepared quickly, without eggs and dyes, has a rich white color and does not crumble when sliced. Starch makes the glaze smooth, and lemon peel is added for flavoring, as lemon juice curdles milk. This glaze turns out to be similar to the glazed coating of gingerbread in our childhood.

A beautiful and tasty icing for Easter cakes is obtained on sheet gelatin and sugar syrup cooked in milk. Lemon juice is not added to it, as milk can curdle. The glaze will have a rich white color and will not crumble when sliced, which is important for festive baking. The gelatin sheet does not affect the taste and color of the glaze. It is prepared simply and quickly.

When all your efforts are spent on preparing the festive table and baking cakes, which must certainly be decorated, a simple milk frosting will help you out. It has only three ingredients. It is prepared quickly, is easy to use and does not settle or crumble on Easter cakes, unlike protein.

Easter cakes are made festive by the "snow-white hat" with pastry sprinkles on top of these pastries, and every housewife wants it not to stick to her hands and not crumble. You are invited to prepare such a glaze based on sugar, lemon juice and gelatin. The glaze hardens quickly, holds its shape well and will have a pleasant lemon flavor.

Easter cakes are one of the main decorations on the Easter table, and they should not only be tasty, but also look presentable, which largely depends on the glaze. One of the options for its preparation would be a glaze with agar-agar and powdered sugar. Such glaze does not crumble when cutting, does not stick, retains its shape well and any confectionery dressing. Preparing the agar glaze is quick and easy.

The glaze for Easter cakes on agar-agar, not gelatin, holds its shape perfectly and has a texture like bird's milk, the density of which can be regulated by the amount of this thickener. One drawback is that agar agar is hard to find in the store. The peculiarity of working with such glaze is that you need to quickly prepare it and apply it to Easter cakes, since agar-agar soon solidifies.

According to the proposed recipe, and especially when you are limited in time, you can quickly and from two ingredients prepare a delicious, beautiful and very plastic icing for Easter cakes. Powdered sugar is taken for it, but you can replace it with ordinary sugar, and lemon juice plays the role of an emulsifier and makes the glaze strong and uniform. Any filler is added to such glaze.

The glaze gives the Easter cake not only a beautiful finished look, but also an additional sweet taste. It is prepared according to various recipes, and the hostess is offended when the snow-white hat crumbles when cutting baked goods. The addition of gelatin to the glaze, which has been proven by experience, makes it stable, does not spread, does not crumble and holds confectionery sprinkles well. We prepare the glaze based only on sugar syrup and gelatin. The recipe is simple and quick.

The hostesses prepare the icing for Easter cakes according to different recipes and most often they just beat the sugar and protein, but this icing quickly crumbles. Nowadays, it has become popular to prepare icing with the addition of gelatin, which is whipped with sugar syrup. This glaze does not crumble and looks like a meringue. In this recipe, you are invited to replace water with citrus juice.

The icing for Easter cakes, prepared with the addition of gelatin, has a number of advantages over the classic version: it does not contain eggs, covers the baked goods with a thick layer, holds the sprinkling well and does not crumble for several days.

This recipe for snow-white sugar glaze is perfect for those who prefer not to use raw eggs in their dishes. After all, raw eggs carry a certain danger.Also, due to the gelatin, the frozen glaze does not crumble when cut and does not stick to your hands.

Thanks to gelatin, the icing for the cakes is not fragile and allows you to calmly cut Easter baked goods without worrying that all the "beauty" will be sprinkled at the same time. The glaze hardens beautifully, adheres well to Easter cakes and at the same time complements the taste of Easter cake with its sweetness.

Unlike protein-sugar glaze, sugar and milk glaze does not crumble or crumble. It is also called fudge sugar. This glaze has a certain peculiarity; you cannot cover hot or even warm baked goods with it, otherwise it will all be absorbed into it.

The icing for cake made of powdered sugar, gelatin and lemon tastes like gelatinous candies. It is elastic, due to which it fits evenly on the "hats" of Easter cakes, and is snow-white. It does not crumble during storage and cutting, which is also its indisputable advantage.

Easter cake icing can be made using cornstarch. It turns out to be very tasty and translucent. It dries very quickly, lays down in an even layer and does not stick to hands. In addition, it does not contain raw eggs.

If you are not very fond of sweet icing for cakes, then pay attention to this recipe. Just three ingredients - milk powder, icing sugar and water, easy preparation technology and a wonderful cream-colored frosting that tastes like white chocolate is ready.

We present to your attention one of the options for making icing for decorating an Easter cake. You do not have to boil or whip it, it will be enough just to mix the ingredients and immediately start decorating the cakes.

This glaze perfectly holds its shape and does not spread. After drying, it forms a light crust and remains soft inside. When sliced, this glaze does not crack. For cooking, you will need egg white, gelatin mixture for jelly with any taste, granulated sugar and a powerful mixer.

We offer to prepare delicious gelatinous icing for Easter cakes and more. The mass turns out to be very convenient in work - plastic, homogeneous, obedient. After hardening, the glaze forms a non-sticky, smooth coating that does not crumble or crumble.

Let's make icing for Easter cakes using powdered sugar and lemon juice. It has a pleasant citrus sourness and perfectly sets off sweet pastries, refreshing them and adding juiciness. The glaze hardens well and is fixed on the surface of the cakes. May crack when sliced, but does not break off into pieces.

A proven recipe for icing for cakes, which turns out to be homogeneous, sufficiently dense, does not stick or crumble. The mass adheres well to the baking surface and does not crumble. The main ingredient is gelatin and granulated sugar. Soak the gelatin granules, quickly cook the liquid sugar syrup and whisk everything together. The magic mixture will produce a thick, dense, glossy glaze that is very easy to work with.

Such glaze has every chance of becoming a favorite with many housewives. First, it doesn't require anything special to make it - the ingredients are readily available. Secondly, the cooking process is pretty quick. And thirdly, the finished glaze behaves perfectly on Easter cakes: it solidifies perfectly and fixes any confectionery decoration, does not stick, does not crumble or crumble when cut.

The perfect recipe for Easter cakes icing. Prepares in just a minute! In the course of cooking, you can independently control the density of the mass and bring it to the consistency that you need. Would you like more plasticity to create spectacular decorative streaks at the edges on the kulich? Add more condensed milk. You need a dense, even layer in the form of a hat - put more milk powder.

This icing for Easter cakes, perhaps, can be called classic. We prepare it on the basis of egg white with the addition of granulated sugar and lemon juice. The mass is sweet with a slight hint of citrus acidity. The coating of such glaze on ready-made cakes looks very elegant. The top layer of the mass dries up, but inside the glaze remains plastic. When cutting, the coating practically does not crumble. However, if the glaze is applied too thinly, it will dry to a crisp and break easily. Therefore, when decorating Easter cakes, we try to choose the optimal layer thickness.

Protein glaze with starch is good because it turns out to be quite hard. It takes time to dry and forms a dense crust. This glaze is ideal for those cases when ready-made cakes need to be transported - it will not stick to the package, will not break with accidental pressure and will retain its original appearance. To prepare the glaze, a mixer is needed; it is unlikely that it will be possible to provide high-quality whipping by hand.

Each housewife has her own ways and favorite recipes for making Easter cakes. But everyone has one thing in common - each cake only wins if you cover it with glaze. There are also many coating options, and it has been noticed that the glaze that adheres well to the surface and does not crack when cutting baked goods is especially appreciated. It is this glaze that is suggested in this recipe.

Easter cake is considered a traditional pastry. This is my favorite recipe that my whole family has been using for many years. The cake turns out to be very airy, fluffy and with a light creamy aftertaste thanks to the curd.

If you want to cook an incredibly tender, tasty and airy Easter cake from products that are in every home, then the recipe for "Homemade Easter cake for Easter with cottage cheese and raisins" is what you need. By the way, our ancestors predicted from Easter baking what the next year will be like: if the cake is smooth and fluffy, then the whole year will be good luck and success.

Protein and powdered sugar glaze is always excellent. For guaranteed thickening, add lemon juice or citric acid. In this recipe, we suggest using exactly the acid - literally at the tip of a knife. If the crystals (granules) are large, first crush them into powder - this way the acid will dissolve faster.

A dense, richly sweet glaze with a lemon hint. After drying, it hardens well, does not stick. But when cutting, it can crumble. If desired, you can add food coloring - the coating will take on a different color mood.

To prepare a classic protein glaze, you need egg white, powdered sugar, citric acid and a mixer. The mixture is prepared in a couple of minutes, thickens well and looks very nice on the surface of ready-made cakes.

A glaze for those who like to set off the sweetness of Easter cakes with a refreshing citrus juicy note. By the way, you can use not only lemon, but also lime - depending on what is available and what you like more