Easter cake is a delicious proven yeast-free recipe. Easter yeast-free cake

Easter cake without yeast is the perfect solution for busy housewives. Recipes for quick Easter cakes from without yeast dough will help you easily cope with pastries for Easter. Yeast-free Easter cakes turn out to be just as tasty, lush and airy as they are. And they cook much faster.

As a rule, yeast in the dough is replaced with baking powder or slaked soda. The cake is tender and moist. Baking Easter cakes without yeast is easy.

It is enough to mix all the ingredients according to the recipe and immediately put in the oven, without waiting for the time to raise the dough. You can cook from almost any product that is at hand: milk, kefir, sour cream or whey.

Most quick recipe yeast-free cake, of course, with cottage cheese. It is prepared without kneading dough. And it turns out very tasty biscuit cake. Step by step recipe with detailed photo tell you how to bake it at home.
So, choose a recipe to your liking and get ready for the Easter holiday!

Biscuit cake without yeast for Easter

Biscuit dough cake is a neat way to avoid the hassle of yeast baking. All the preparation for cooking will take 15-20 minutes, and after an hour and a half, Easter pastries with elegant "caps" will show off on the table.

Biscuit dough does not need rich ingredients, you can get by with a very “ascetic” food set and get an excellent result. For sprinkling and icing, you can choose a common color scheme to make the Easter basket look stylish.

Products:

eggs - 5 pcs.;
wheat flour - 1 tbsp.;
sugar - 1 tbsp.;
baking powder - 2 tsp;
raisins - 50 g;
vanilla sugar - 1 package;
vegetable oil (for lubricating molds) - 2-3 tbsp. l.
Glaze: egg white - 1 pc.;
sugar - 80 g;
green helium dye - 1 drop;
colored sprinkles - 1.5 tbsp. l.

Biscuit cake for Easter - step by step recipe with photo:

To get a magnificent biscuit cake without yeast, you need to take large fresh eggs and quality wheat flour.

Eggs are divided into components: proteins - in one bowl, yolks - in another.

Put a tablespoon of granulated sugar in a bowl with proteins and start beating. Set the maximum blender speed.

When the mass becomes foamy white, add the rest of the sugar in three steps. After adding another portion of sugar, continue beating until all the grains are dissolved.

Pour a bag of vanilla sugar into a bowl with yolks. Beat the yolks for 3 minutes.

Combine whites and yolks. Stir them with a wooden spatula or a large spoon.

Pour out the flour and begin to mix it in with wide circular movements, starting from the sides of the bowl.

Baking powder is poured onto a hill of flour, slow kneading is continued until the mass is completely homogeneous.

Raisins are not soaked. Berries are pre-washed in warm water and dried on a paper towel.

Dried raisins are rolled in flour and poured into biscuit cake dough. Everything is mixed gently and quickly.

For biscuit cakes take small forms. The bottoms and sides are lubricated with refined vegetable oil.

Insert paper sides from culinary parchment. They pass over the paper with oil so that it is well saturated.

The presence of a paper side in the form - necessary condition trouble-free extraction of the finished cake.

The dough is not poured flush with the edges of the mold, leaving an empty space, taking into account the future rise of Easter cakes.

Biscuit cakes should not part; the filled forms are immediately transferred to a hot oven. The temperature is 190 degrees.

Do not open the oven while baking biscuit cakes without yeast.

Baking time - 40-50 minutes. The oven can be opened for the first time after 35-40 minutes. Baking is pierced with a skewer, assessing the level of readiness.

Biscuit cakes should cool in the forms. If you get them hot, they "sit down" and decrease by a third.

The cooled protein is whipped with sugar for 5-7 minutes, the icing should become thick and plastic. Green helium dye is added to the finished glaze, the protein mass is mixed.

Cold Easter biscuit cakes are smeared with icing and decorated with confectionery sprinkles.

Easter cakes without yeast should be given a day to infuse, and then you can try.

Biscuit cakes get stale slowly, although they do not have the usual impregnation for biscuit cakes. Baking remains soft for 3-4 days.

Gift yeast-free Easter cakes can be wrapped with a wide lace ribbon and tied with pretty bows.

The easiest Easter cake without yeast with baking powder

Fragrant Easter cake with raisins, candied fruits and nuts - many hostesses cook this for Easter, but you can try it now for those who have never cooked Easter cakes without yeast so that everything is perfect.

Ingredients:

milk 200 ml;
baking powder - 3 tsp with top;
wheat flour 500 g;
sugar 250 g;
eggs 5 pcs.;
vanilla sugar 1 sachet;
butter 150 g;
seedless raisins 60-70 g;
candied fruits 60-70 g;
almonds or hazelnuts 30-40 g;
butter 70 g for greasing forms.

How to cook Easter cake in milk with baking powder - a step by step recipe with a photo:

Grind 3 yolks with half the amount of sugar indicated in the recipe. Add vanillin, salt and melted butter there.

Sift flour and mix with baking powder. Add to egg mixture. Warm the milk a little and pour into the dough mass. Mix well.

Add washed and dried pitted raisins, candied fruits cut into small cubes, chopped nuts and mix.

Beat 3 proteins in a strong foam and carefully introduce them into the test mass. quick dough for Easter cakes with baking powder is ready.
We grease the Easter baking molds well with oil, put circles of oiled parchment paper on the bottom, sprinkle the walls over the butter with flour.

We fill the molds with dough by one third. Lubricate the top with one beaten egg and set to bake in an oven preheated to 210 degrees for about an hour.

Lubricate the top of the finished cakes without yeast with 2 egg whites beaten with sugar and decorate as desired.
Well, the simplest and most delicious Easter cake without yeast is ready!

Calories 967 kcal., Proteins 21 g, fats 34 g, carbohydrates 148 g

Quick Easter cake on kefir

Delicious and simple, the fastest cake on kefir and soda, will help housewives who do not have time. Cooking it is quick and easy. Easter baking without yeast is tasty, tender and airy. So lush that it is not inferior to yeast.

Products for 5 small apiaries:

300 ml. kefir;
300-400 g flour;
100 g butter;
100-150 g of granulated sugar;
1 tsp soda;
a handful of raisins, a little lemon peel, a bag of vanilla sugar or vanillin.

How to bake Easter cake without yeast in the oven:

Pre-soak the raisins in hot water for 15 minutes, then dry them with paper towels and sprinkle with a little flour. You also need to remove the butter from the refrigerator in advance so that it melts. Sift flour and grate lemon zest.

Cooking dough without yeast for Easter cake. Pour kefir into a separate bowl and pour a teaspoon of soda into the liquid. Thus, kefir will extinguish the soda.

Mix sugar with melted butter, add vanillin and lemon zest. Mix well until smooth.

If you have turmeric at home, you can add it. Then the cake will become a beautiful ruddy color.

Mix the resulting mass with kefir and add flour. Mix and pour the previously prepared raisins into a bowl.

Mix the resulting dough and distribute into prepared molds. Bake yeast-free cakes for 25-30 minutes at a temperature of 180 degrees in the oven.

Cottage cheese cake for Easter without yeast: a simple and quick recipe with cottage cheese

Cottage cheese cake prepared according to this recipe has a delicate creamy taste and does not get stale for a long time. Cooking it is very simple, and, most importantly, quickly. If you do not have enough time to fiddle with sponge dough for a long time, we recommend that you pay attention to this yeast-free cake recipe.

When using a baking dish 90 x 90 mm, 4 Easter cakes are obtained from this set of products.

Recipe Ingredients:

0.5 kg of flour;
5 eggs;
450 g of cottage cheese;
butter - 150 g;
3 tsp without a slide of baking powder;
400 g - sugar;
a sachet of vanillin;
some raisins;
100 g of powdered sugar;
a quarter teaspoon of citric acid;
a pinch of salt;
confectionery powder for decoration.

How to cook:

Rub the cottage cheese twice through a fine sieve so that the dough for Easter cake is tender and airy. Next, mix cottage cheese, pre-melted butter at room temperature, granulated sugar, salt, vanillin and eggs in a separate bowl.

Mix. Mix baking powder with flour and add to curd mass. In an almost ready dough, add pre-washed and dried raisins. Mix everything well. All! Yeast-free dough for Easter cake is ready. It remains to spread on greased molds and bake in the oven for 30-40 minutes at 180 gr.

While the cookies are baking, you can prepare the frosting. egg white, powdered sugar and citric acid. Mix all the ingredients in one container and beat until white foam with a mixer.

Decorate with candy sprinkles of your choice. Quick cakes without yeast in the oven are ready! Happy Easter to you and good mood!

Video: Easter cake without yeast - moist and very tasty

A lazy cake without yeast will help out those who do not like to mess with yeast and wait a long time for it to come up. Cooking such Easter cakes without kneading is very simple and fast. In just an hour and a half, a delicious Easter will be ready.

Easter cake turns out moist, tender and very tasty. Prepare it for the holiday of Easter, your family and friends will definitely like this delicious lush Easter pastry.

Required:

About 250 g of white wheat flour;
150 g of sugar;
150 ml. cow's milk;
100 g butter;
2 tbsp. l. sour cream;
one egg;
2 tbsp corn starch;
one teaspoon of baking powder;
a couple of teaspoons of vanilla sugar;
dried fruits;
salt and soda.

Hi all. Everyone's favorite bright holiday - Easter - will come very soon. Therefore, I hasten to add one more recipe to your piggy bank, this time it is a cottage cheese cake without the addition of yeast. It is mega fast in preparation, very very tasty, juicy, with a lot of toppings. I warn you right away, you need to do a lot of it, otherwise it won’t be enough for everyone.

If you are suddenly afraid to even come close to yeast baking, then this recipe is for you. Kulich cooks quickly, no need to sit and wait for several hours (or even days), as is the case with a yeast counterpart. The crumb is very juicy, with a citrus aroma and a creamy aftertaste.

I want to make a reservation right away, someone, of course, will not understand such baking, since this is not at all a classic Easter cake. It tastes closer to cake batter. However, if you are not a fan of yeast baking, then this is just a great Easter cake option.

So, how to make an Easter cake from cottage cheese without yeast at home, a recipe with a photo step by step.

Ingredients:

125 gr. butter
125 gr. cottage cheese
125 gr. Sahara
1 large egg
zest of 1 orange
40 ml. freshly squeezed orange juice
300 gr. flour
10 gr. baking powder
0.5 tsp salt
50 gr. chopped nuts
50 gr. raisins
70 gr. candied fruits
1 gr. vanillin

Cooking:

From this amount of ingredients, 4 Easter cakes of 250 gr each come out. I must say right away that this dough is heavy, so it is necessary to bake Easter cakes in small molds, in large ones it will be covered with a crust on top, and inside it will be raw. You can put absolutely any filling in Easter cake, if you don’t like raisins, replace it with dried apricots. I personally did not add nuts, for me this is more of a Christmas option. If you still do it with raisins, then you must first soak it in cognac overnight and be sure to sort it out, remove all the branches.

All ingredients must be at room temperature. It is better to take cottage cheese fatter than 5-9%, first wipe it through a sieve or punch it with a blender to get rid of lumps.

Whisk soft butter with granulated sugar until whitening. Butter, not margarine! I am generally against margarine, and I advise you not to save on yourself. Take the most delicious oil, with a fat content of 82.5%. From this, baking will acquire an unreal creamy taste.

Add the egg and beat well again.

In a separate bowl, sift flour, baking powder and salt, mix well.

Add dry ingredients to the main mass and knead with a spatula or a hook in a mixer.

Add the filling, squeeze the raisins and dry with a towel, roll in flour, so it is evenly distributed over the dough.

Knead soft dough.

Divide into 4 parts and fill the molds ½ volume. I used purchased paper, took the smallest 7 cm in diameter. You can bake in tin cans, then lay the bottom and sides with baking paper so that the cakes come out of the mold well.

I divided the dough on the scales, measuring out about 250 gr.

Bake in an oven preheated to 180º for 20-25 minutes. Readiness to check with a wooden skewer, it comes out dry - ready.

Cool the Easter cakes on the wire rack, as you can see the dough has not reached the edges. In this form, of course, it is not beautiful to serve. Therefore, either add another 50 grams of dough, or remove this form and serve it to the table decorated with icing already without paper. Such molds are very convenient, they are sold on the Magnit network and cost a penny.

About frosting. As a doctor, I am extremely negative about raw protein, so I will give you several options for icing without protein.

The simplest powder + milk icing was applied on top of these kids, I didn’t calculate the proportions a bit and the icing turned out to be watery. Milk should be added drop by drop. Approximately according to the same principle, you can make a beautiful colored glaze if you mix the powder with strawberry or blueberry jam.

Here is the Easter cake I made.

Here it is in cross section. Incredibly juicy with lots of toppings. The only but ... it turns out to be really small, literally for 1-2 people. Since it is without yeast, the dough is very heavy, and if you compare it in size with the yeast version, then it will probably be twice as small as it is. However, you will definitely not forget this taste.

What I want to add is that such a cake is well stored. You can bake it ahead of time, wrap it in cling film and put it in the fridge. It, like any biscuit, will only become juicier from this. You can decorate it on top on the eve of Easter.

I know that many children do not like Easter cakes because of their dryness, so they will definitely appreciate this Easter cake. And most importantly, it is incredibly easy to prepare, 15 minutes for kneading and 25 for baking, isn't it a fairy tale ?!

By the way, the top of the cake is decorated with multi-colored meringues, in the next article I will describe the process of preparing such beauty and share the recipe for another icing for Easter cakes, don't miss it!

The icing recipe and the secrets of making sustainable meringue are at the link -.

Enjoy your meal. I found this recipe on the page of Lena deliscake, thanks to her for a wonderful recipe.

Easter cake without yeast is simply created for housewives who do not like dough, which you still need to be able to manage. Such simple recipes greatly speed up the process of preparing a dessert. No need to wait until the dough rises first in the mass, then in the forms. Fast, easy, and the result is just as good!

Easter is an ancient, sacred holiday that celebrates the rebirth of life. Now it is based on the ideas of Christianity, but the origins of belief are much deeper - in ancient paganism.

Ancient traditions were successfully intertwined with religious canons, creating uniform rules for celebrating with loved ones, family feasts and congratulations.

https://mognotak.ru/pasxalnyj-kulich.html

Initially, lean shortcakes were baked for the holiday, but over time they became more and more tasty, rich, and varied. Now every hostess can boast of "their own" the best recipe, adding candied fruits, raisins, dried berries, zest, a lot of butter, eggs, dairy products, as well as various fillers to the dessert.

There are no cookies! , muffin, with an interesting name, panetone, ... A special place among these recipes is occupied by Easter yeast-free cake.

Incredibly tasty holiday pastries based on kefir, but it can be safely replaced sour milk, ryazhenka, yogurt. The dough turns out to be of moderate density, fragrant and very tender. Most importantly, the dessert does not need to be left to layer, which speeds up the cooking process.

Ingredients:

Kefir - 300 ml
Boiling water - 100 ml
Soda - 1 tsp
Eggs - 3 pcs.
Sugar - 1 tbsp.
Butter - 150 g
Flour - 450 g
Raisins to taste
We combine soda with boiling water, mix.

Mix kefir with soda, then pour 1 tbsp. sifted flour, mix, leave for 10-15 minutes.

https://www.youtube.com/watch?v=EKkPuNZJPQw

In the meantime, beat the eggs and sugar until strong peaks, throw softened butter there, beat again with a mixer.

https://www.youtube.com/watch?v=EKkPuNZJPQw

We mix kefir and butter masses, add the remaining flour, knead a homogeneous dough.

https://www.youtube.com/watch?v=EKkPuNZJPQw

Washed, steamed with boiling water, dry the raisins, roll in flour, mix to the total mass.

https://www.youtube.com/watch?v=EKkPuNZJPQw

We bake the dessert until cooked at 180˚.

https://www.youtube.com/watch?v=EKkPuNZJPQw

Baking without yeast on baked milk

Especially for those who are tired of yeast with their capriciousness - a light cake on baked milk. The last ingredient gives the dish a special aroma and flavor. You can buy milk itself or cook it yourself, previously it was made in the oven, then in the oven.

And recently, quite by accident, I melted it in a slow cooker-pressure cooker. Due to lack of time, I put milk from the market to boil in it, but overdid it with cooking time ... And after 50 minutes I got a delicious soft creamy milk.

Products for dessert:

Flour - 800 g
Sugar - 2 tbsp.
Eggs - 4 pcs.
Lemon juice - 1 tbsp.
Baked milk - 500 ml
Butter - 150 g
Baking powder - 1.5 tsp
Raisins - 100 g
Vanillin to taste

Rub the yolks with sugar and softened butter.
Pour in milk, beat again.
Pour the sifted flour, soda, vanillin, knead everything.
Add to the mass chopped dried fruits, raisins, previously soaked in boiling water and washed.
Separately, beat the chilled proteins with lemon juice.
Carefully mix the protein mass with the rest of the products.
Pour the dough into the cake molds 2/3 of the way up.
Bake for 40-60 minutes at 180˚, check readiness with a wooden skewer.

A simple recipe for Easter cake in a Redmond slow cooker (Panasonic, Mulinex)

Some housewives deliberately refuse to cook Easter cakes, because it is time-consuming and troublesome. And pastries are eaten for a long time or there is no good oven. There is one answer to all these excuses - a recipe for a slow cooker, which is so tasty that the dessert will not linger for more than a couple of days. And very simple, without capricious yeast, and most importantly - you can bake it right in the smart multicooker!

Ingredients:

Eggs - 4 pcs.
Sugar - 1-2 tbsp.
Butter - 200 g
Kefir or natural yogurt - 2 tbsp.
Flour - 4 tbsp.
Baking powder - 2 tsp
Raisins, dried fruits, dried apricots to taste

For glaze:

Chicken protein - 1 pc.
Powdered sugar - 200 - 250 g

We combine all the dry ingredients, sugar should be put depending on the type of yogurt - less for fruit, more for unsweetened.
In a separate container, mix all the other ingredients, combine all the masses, knead.
Add washed and chopped dried fruits (if they are too hard, it is better to soak them in hot water beforehand).
Lubricate the paper forms with oil, fill them with dough for 2/3 of the volume, put them in a heated multicooker bowl and cook on the “Toasting” function with the valve open for 30-40 minutes.
Then we open the lid of the device, rotate the forms around its axis by 120˚, bake for another 10 minutes, repeat the procedure, so we can achieve uniform baking of the dessert (heating in the multicooker comes from the walls and bottom).
We check the readiness with a wooden skewer, if necessary - bake a little more.
We take out the molds from the bowl, let them cool, decorate with icing from whites whipped with sugar, sprinkle with sprinkles, food balls, pieces of candied fruit, marmalade.

Yeast-free cakes with cottage cheese and butter

One of my favorite recipes. The dessert turns out to be tender, satisfying and light, with a pleasant cottage cheese flavor. Of course it's not classic version, but very light, fast, ideal for busy housewives who have no time to bake the usual cake with yeast, endlessly waiting for the dough to come up.

Ingredients:

Curd - 125 g
Butter - 125 g
Sugar - 125 g
Egg - 1 pc.
Orange peel - 1 tbsp.
Orange juice - 40 ml
Flour - 300 g
Salt - 0.5 tsp
Baking powder - 10 g
Nuts - 50 g
Raisins, candied fruits - 100-150 g
Vanillin to taste

Cooking:

Beat cottage cheese with a blender or grind through a sieve until a homogeneous consistency.