Easter cake with sour cream

Stunning Easter cakes!
Delicate, soft, fragrant!
I highly recommend trying!
From the indicated amount of ingredients, 2 Easter cakes 11 cm high and 17 cm wide and 14 small Easter cakes 7 cm high and 6 cm wide are obtained.

  • 300 ml milk
  • 11 g dry yeast (or 50-60 g raw yeast)
  • 3 eggs
  • 200 g sugar
  • 150 g butter
  • 250 g sour cream (15-20%)
  • vanilla stick (or 2 tsp vanilla sugar)
  • 300 g raisins
  • 700-800 g flour


Heat the milk so that it is slightly warm.

Add yeast and 1 tsp to milk. Sahara.

Add 200-250 g flour.

Cover with a napkin or towel.
Put in a warm place.

The dough should double in size (it took me about 30 minutes).

Beat eggs with sugar.

Cut the vanilla stick.
Take out the seeds.

Add eggs to the dough.

Add vanilla seeds (or vanilla sugar).

Add softened (not ghee) butter.

Add sour cream.

Add the remaining flour (you may need a little more or less flour, it depends on the quality of the flour).
Knead the dough.
The dough must be kneaded well, it should not be steep and should not stick to your hands.

Cover the dough with a napkin or towel.
Put in a warm place.

The dough should rise well (it took me about 30 minutes).

Add raisins to the dough (pre-washed and dried).
Cover with a napkin or towel.
Put in a warm place.

Let the dough rise again well (it took me about 30 minutes).

Grease the molds a little with oil..
Lay out the dough, filling the molds to 1/3 of the mold height.

Let the dough rise.
Put in an oven preheated to 100 degrees.
Bake for 10 minutes.
Then increase the temperature to 180 degrees.
Bake until tender (about 30 minutes).
As soon as the cake is reddened, check it for readiness, for this you need to pierce it with a wooden skewer (or a toothpick), if it is dry, the cake is ready.

Decorate to taste.
I greased the finished cakes with protein cream and decorated with confectionery sprinkles.

Enjoy your meal!

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