How To Cook Easter Cake Without Yeast And Eggs In An Hour

Ivan Red Jr. Author: Ivan Red Jr. Time for reading: ~2 minutes Last Updated: August 08, 2022
How To Cook Easter Cake Without Yeast And Eggs In An Hour

Gorgeous soft and fluffy cake can be cooked super-fast! If you are running out of time, and there must be Easter cake on the table, use our recipe.

Gorgeous soft and fluffy cake can be cooked super-fast! If you are running out of time, and there must be Easter cake on the table, use our recipe. By the way, we will prepare the dough for Easter cake without yeast and eggs. Ideal for those who do not eat eggs. It will take about 20 minutes to prepare, and we will bake a little more than half an hour.

 

We will cook Easter cake on kefir, any one will do, but it is better to take it with a high percentage of fat content.

To prepare a quick air cake, you will need the following ingredients:

340 g wheat flour; 300 ml of fatty kefir; 100 g butter; 150 g of sugar; 10 g vanilla sugar; 1 tsp soda without a slide; zest of one lemon; 100 g of raisins, dried cranberries or candied fruits; vegetable oil or butter for greasing the mold.

 

Pour raisins or dried cranberries into a bowl. Pour boiling water over so that the water covers the berries. Leave for 15 minutes to swell, then fold in a colander. Place dried raisins on paper towels.

Place a small saucepan over medium-slow heat, put the butter, you can cut it into cubes. Add white and vanilla sugar. Stir with a spatula until butter is melted and sugar is dissolved. Add the zest of one lemon, stir and remove from heat. The oil needs to cool down a bit.

Pour kefir into a large bowl, pour soda into it and mix. Leave for 5-6 minutes.

Add butter to kefir, mix. Then add raisins, mix again.

It remains to introduce the sifted flour in portions. Mix the dough with a spoon, it will turn out quite thick. Do everything quickly.

Bake a cake in the oven

 

Turn on the oven to heat up to 180 degrees.

Grease the cake molds with a pastry brush or cotton pad with vegetable or melted butter, one tablespoon will be enough.

Pour the batter into the molds, filling them halfway. The smaller the mold, the faster the cookies will bake. If you use a large tin can, it will take you about 30 minutes. Check the readiness of the cakes with a wooden skewer. It is desirable, of course, to cool the cakes in the form. But, when there is no time, then select them on the grid.

 

Decorate Easter cookies

The fastest way to decorate Easter cakes is to make egg white frosting.

Beat two whites with powdered sugar. It is better to prepare the powder at home in a coffee grinder, grinding to a haze. Add a tablespoon of icing powder to the beaten protein with a mixer to the desired consistency, continuing to work with a mixer at medium speed.

If the powder comes out too thick, drop some lemon juice.

 

Pour the glaze over the cooled cake and, while it is still warm, sprinkle with confectionery sprinkles, crushed nuts, mini marshmallows or raisins. Ready!

Sunny Easter!

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