On the eve of Easter, I decided to put together in one menu all the recipes for cakes that are on the blog. Cottage cheese Easter is here too. In addition, I have added to the selection Austrian rhindling, Bulgarian Easter goat, English Easter buns and the pannetone, which is already loved by many, Italian Christmas bread, very similar to our cakes.
In addition to the traditional cakes mixed with milk, there are recipes for sour cream and cottage cheese cakes in the collection. They turn out to be more moist compared to our usual Easter pastries.
By definition, the dough for cakes contains a large amount of muffins - sugar, butter, egg yolks or whole eggs. Therefore, most of the recipes involve the preliminary preparation of sourdough. Yeast is diluted in warm milk with a small amount of flour and sugar, left in a warm place to rise and only then added to the dough. This activation makes it easier for the yeast to cope with a rather heavy dough and produce a porous, delicate cake. Therefore, it is by no means worth neglecting the mixing of sourdough to save time.
On the eve of Easter, I decided to put together in one menu all the recipes for cakes that are on the blog. Cottage cheese Easter is here too. In addition, I have added to the selection Austrian rhindling, Bulgarian Easter goat, English Easter buns and the pannetone, which is already loved by many, Italian Christmas bread, very similar to our cakes. Besides the traditional cakes,…
