Homemade Easter cake

Preparation40 min.
Cooking80 min.
Тotal120 min.
Servings2 pcs.
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  • cocoa - 2 tbsp
  • sugar - 4 tbsp
  • nuts - 2/5 cup (100 g) chopped
  • dried fruit - optional
  • eggs - 4
  • sugar - about 3 cups
  • oil - 1 cup
  • yogurt - 1 cup
  • milk - 1 cup
  • yeast - 1
  • soda - 1/2 tsp
  • bread
  • lemons - zest of one lemon
  • flour - about 2.65 lb (1.2 kg)


Slightly dissolve the yeast in warm milk and a little sugar and allow to intensify. Dissolve baking soda in sour milk. Sift 2.21 lb (1 kg) flour in a large pan and add the dissolved yeast in it, along with yogurt, sugar, oil and eggs. Add lemon rind and make a soft and smooth dough, adding more flour when kneading.

Transfer the dough to a large lightly greased bowl, so there is room for it to rise well and cover it with aluminum foil. Put the bowl in the refrigerator for 1 night. On the next day, with greased hands, knead it again and let it rise, but while still warm.

Knead and form two separate cakes into desired shapes. Put the stuffing in them as desired – use cocoa and sugar mixed with crushed nuts, raisins or dried fruit.

Bake the cakes in greased molds or pans until ready to moderate heated oven. Before they go in the oven, brush them with beaten egg and sprinkle with sugar.


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