Today we want to propose something that will really thrill you; It is two sweet recipes for Easter, take note of them and make your guests have a great time.
Sweet recipes for Easter – Simnel Easter cake
The recipe of Easter cake Simnel
It is made with ground almonds and simmered over a long period of time, making the texture lighter than versions of traditional sweet recipes.
Nutritional information per serving: Calories 592kcals, Fats. 9g (8.3g saturated), Proteins.6g, Carbohydrates.1g (77.6g sugars), Fibers.2g and Sales.2g.
170 g of sultanas
170 g of raisins
170 g of currants
85 g of mixed confit shell
85 g of glacé cherries
Finely grated 1 large orange
3 tablespoons brandy (or orange juice)
170 g of unsalted butter at room temperature, extra to grease
170 g of light brown sugar
4 medium farm eggs, lightly beaten
170 g of common flour
85g of ground almonds
1 teaspoon ground cinnamon
1 teaspoon ground mixed spices
For the decoration, you will need sugar powder, 450 g of golden marzipan, 2 tablespoons of apricot jam, heated in a small saucepan or low in the microwave. You will also need a 20 cm deep cake can
A couple of hours before baking the cake, place the dried fruit, the peel and the cherries in a large bowl with the orange zest and the brandy (you can use orange juice instead if you prefer) and mix to combine. Set aside to allow the fruit to soak.
Heat the oven to 150 ° C / fan 130 ° C / gas 2 and generously grease a 20 cm cake tin with butter. Align the base and sides of the tray with a double layer of baking paper and set aside until needed.
Put the butter and sugar in a large bowl and beat with an electric mixer for about 5 minutes or until light and fluffy. Add the beaten eggs a little at a time, beating until they are completely combined before adding more.
In a separate bowl, mix the flour, ground almonds, a pinch of salt, cinnamon and mixed spices, then add to the butter and whisk mixture to join. Add the fruit mixture to the cake dough and mix with a wooden or metal spoon until they combine evenly. Scrape half of the cake mixture into the prepared can and reserve.
Use the work surface with a little icing sugar and unfold approximately one-third of the marzipan in a circle of 18 cm in diameter. Put this in the can on top of the cake mix. Scrape the remaining mixture from the cake and level the top, creating a slight depression in the middle (which will help the baked cake have a flat surface). Bake in the oven for approximately 2½-2¾ hours until a skewer inserted in the center of the cake comes out clean. Allow it to cool in the can for 20 minutes, then invert it in a rack to cool completely.
To decorate, sprinkle the work surface with a little icing sugar and unfold approximately two-thirds of the remaining marzipan in a 20 cm wide circle. Brush the top of the cake with most of the hot apricot jam and carefully place the marzipan disk in the cake. Crimp the edges with your fingers, then roll the remaining marzipan into 11 small balls (see Know-how). Use the remaining apricot marmalade to stick the balls on the outer edge of the marzipan top. To give the classic burnished finish, place the cake under a hot grill for a few minutes until the marzipan begins to brown, or use a kitchen torch to gently heat and brown the marzipan (see Know-how).
The cake will be kept in an airtight container for up to 3 weeks. According to tradition, the 11 marzipan balls represent the 12 apostles except for Judas. Some people use 12 balls to include one for Jesus, but 11 is the classic number. Kitchen torches are useful for all kinds of things, from melting sugar to crème brûlée to getting shine in the chocolate glaze. Be sure to buy a decent one, since the cheaper ones are weak and tend to break easily.
Sweet Recipes – Coffee cake with cheese and sour cherry
Ingredients for the coffee cake with cheese and sour cherry: 2 1/4 teaspoons (1/4-ounce sachet) of active dry yeast
1/4 cup plus 2 tablespoons plus a pinch of granulated sugar
3/4 cup of warm milk (110 degrees)
1 large egg plus 1 large egg yolk
3 cups of all-purpose flour, plus more for surface
A large amount of iodized salt, 26 oz.
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1 stick of unsalted butter, room temperature, and more for a bowl, pan, and parchment
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1 large egg, lightly beaten with 1 tablespoon thick cream, to wash eggs
For the filling:
12 ounces of softened cream cheese
1 large egg yolk
1/4 cup plus 2 tablespoons of powdered sugar
1 1/2 cups of fresh or thawed frozen cherries
For the glaze:
1 cup of powdered sugar
2 tablespoons whole milk
Instructions: Prepare the cake: sprinkle the yeast and a pinch of granulated sugar over the milk in a medium bowl. Let stand until frothy, about 5 minutes.
Beat the remaining 1/4 cup plus 2 tablespoons of granulated sugar, egg, and yolk. Beat in the yeast mixture. Combine the flour and 1/2 teaspoon of salt in the bowl of a mixer. Add the egg mixture. Beat at low speed until they are almost completely combined, approximately 30 seconds. Switch to the dough hook accessory. Add butter. Beat until smooth, soft and slightly sticky, about 10 minutes. Place the butter in a large bowl. Spread the dough on a floured surface; Knead a couple of times until smooth. Put it in a container, cover it again and cover it with a plastic wrap. Let it rest in a warm place until it doubles its volume, from 1 to 1 1/2 hours.
Prepare the filling: mix the cream cheese, the yolk, and the impalpable sugar. Drill the dough. Transfer to a floured work surface. Let stand for 5 minutes. Deploy to an 18-inch square (about 1/8 inch thick). Brush the edges with an egg wash. Spread the filling over the dough. Top with cherries. Tighten the dough well like a jelly roll. Pinch the seam to seal. Roll in a spiral shape on a parchment-lined baking sheet. Brush the top with egg wash. Preheat the oven to 350 degrees. Place the plastic wrap over the dough. Let it rest in a warm place until it has been lifted in half, from 20 to 30 minutes. Remove the plastic wrap. Cut six 1/2-inch slots on top. Bake, turning halfway, until golden, about 55 minutes. Reduce the oven temperature to 325 degrees. Bake until golden, 15 to 20 minutes more (cover with aluminum foil if the top is too dark). Transfer the tray to a wire rack. Let the cake cool.
Make the glaze: mix the sugar and milk of the confectioners. Spray on the cake. Let stand 5 minutes before serving.
Sweet recipes for Easter
Sweet recipes for Easter
Sweet recipes for Easter holidays
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