Decorate the holiday table with an Easter cake, and give it traditional look. Cooking the cake can be divided into two days. Bake decor cookies in the shape of rabbits, eggs or other figures at will. You can leave it as it is, or paint with colored sugar glaze. Bake on the day of serving fragrant lemon cakes and layered with raspberry jam and tender oil glaze. Glaze the whole cake and decorate Easter figures from sugar cookies and almonds in multi-colored icing that will also resemble little easter eggs. Cake will not only delight your eyes spring festive view, but you will like the same spring лимонно-ягодным вкусом и ароматом.By делиться с друзьями: 
AT ремя: 2 час. 30 min. Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Lemon cake
- 3 tbsp. flour for cakes
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine salt
- 1 and 1/4 Art. sour cream
- 1/4 Art. freshly squeezed lemon juice (approximately 1.5 lemons)
- 1 tbsp. l vanilla extract
- 220 gr butter, room temperature, sliced into small pieces
- 2 tbsp. Sahara
- 1 tsp finely grated lemon zest
- 5 large eggs, room temperature
Icing and filling
- 1 and 1/4 Art. Sahara
- Protein 5 large eggs
- 1.5 tsp freshly squeezed lemon juice
- 1/4 tsp tartar
- A pinch of fine salt
- 330 gr butter, room temperature, sliced into small pieces
- 0.5 tbsp. seedless raspberry jam
- Sugar cookie rabbits, home or purchased, see recipe. below
- Decorative sugar pastel flowers
- Sugar Almonds
Sugar Cookies
- 2.5 tbsp. premium flour
- 0.5 tsp baking powder
- 0.5 tsp fine salt
- 220 gr butter, room temperature
- 3/4 Art. granulated sugar
- 0.5 tbsp. powdered sugar
- 2 large eggs
- 1.5 tsp vanilla paste or vanilla extract
Recipes with similar ingredients: premium flour, lemon juice, tartar, vanilla paste, raspberry jam, sour cream, eggs
Recipe preparation:
- Place the wire rack in the lower third of the oven and preheat the oven up to 175 ° C. Lubricate with a thin layer of fat or butter 2 forms for cake layers with a diameter of 22 cm. Cover them with parchment paper, greased with butter and sprinkle with flour.
- Sift the flour, baking powder, soda and salt; mix everything evenly with a whisk. In a measuring cup for liquids mix sour cream, lemon juice and vanilla.
- In a bowl of a stationary mixer with a spatula nozzle, beat on maximum speed butter to a light creamy mass, about 2 minutes. Stop the mixer and scrape off the butter from the walls of the bowl. Keep whisking, adding sugar gradually. This process should take you a couple of minutes. Keep whipping to a very light and lush mass for about 3 to 4 minutes. Scrape the mass off the sides of the bowl and stir in the lemon zest. Поadd eggs to one, whisking thoroughly after each additions.
- At a low mixer speed, add flour mixture in 3 passes, alternating with two parts of sour cream mixture, starting and ending flour. Scrape the dough off the sides of the bowl and knead for another 15 seconds.
- Pour the dough evenly over the prepared forms and smooth the surface with a knife (lightly tap the shape on the table, so that the dough lies evenly). Bake cakes while a toothpick inserted into the center will not come out clean, about 35-40 minutes. Cool them, without removing from the forms, on a wire rack for 20 minutes; then put the cakes on a wire rack so that they cool completely.
- Chounged meringue: into a pot over which you can install the mixer bowl, pour a few centimeters of water and bring to a boil. Whisk sugar, egg whites in a bowl with a whisk, lemon juice, tartar and salt. Place a bowl over boiling with water and keep whisking until the mixture is hot on touch, and the sugar will completely dissolve, about 1 – 2 minutes. Move the bowl to the stationary mixer with a whisk and beat the squirrels at a moderately high speed almost to strong peaks, and so that the mass cools down, about 10 minutes. In small portions stir in the butter. Glaze should be homogeneous and pasty (if the glaze exfoliates, just continue whisk, and it will become homogeneous).
- Cake assembly: cut with a serrated knife each cake horizontally in half to get 4 identical cake Make sure they are as flat as possible. and straight. Place a large flat plate on a large inverted bowl or bottom of a salad dryer (of course, if you have there is a cake stand, use it) with a little frosting on the bottom of the plate to secure it. Put on a plate cake top side up. Using a pastry spatula apply a thin layer on it about half the jam, stepping back from edges approximately 0.5 cm. From the top, place the second as evenly as possible cake Using a pastry spatula, apply approximately 1 Art. glaze. Lay the third cake on top.
- Put the remaining raspberry jam on it and cover on top the last cake, slightly pressing to fasten all 4 cake together. Spread about 3/4 of the remaining glaze on the sides of the cake, using a pastry spatula or knife, cover the rest with glaze the top of the cake. Smooth the icing as much as possible with the confectionery with a spatula. On the sides of the cake, stick plain or glazed cookies, leaving a small distance between them, so that the cake then could be cut. In addition, decorate the sides of the cake with almonds in icing sugar, and sprinkle with decorative sugar on top pastel colors. Serve immediately or leave at room temperature for 2 hours before serving. If you keep the cake in fridge, then remove it 30 minutes before serving so that it warmed up to room temperature.
- Sugar cookies (for decoration and for food): in a bowl medium-sized whisk mix flour, baking powder and salt. Вbeat another medium-sized bowl with an electric mixer medium-high speed butter, granulated sugar and sugar powder to a light and lush mass, about 30 seconds. Add the eggs and vanilla, mixing everything well. Pour in the flour mixture slowly and keep mixing until the dough comes together in stopping the mixer and scraping the dough from the walls bowls. Divide the dough in half, form two discs, wrap them in plastic wrap and refrigerate for at least 2 hours.
- Sprinkle flourly onto the work surface (for a neat even layer, sift flour onto a work surface). Neatly roll the chilled dough into a layer approximately 0.5 cm thick. using cookie cuttings, cut out the desired shapes, acting fast enough so that the dough does not have time to heat up. If the dough getting too soft, put it in the refrigerator on covered with parchment paper baking sheet for about 30 minutes, so that it hardens.
- Put cut figures on baking sheets that are not oiled, at a distance of about 2 cm from each other. Place baking sheets with figures in the refrigerator for at least 30 minutes. Sweep the excess slightly flour with a dry pastry brush (the remaining dough can be again form into a disk, cool and roll again).
- Preheat the oven to 160 ° C. Bake cookies while figurines below will not turn golden, about 12 – 15 minutes in depending on their shape. Cool on baking sheets until cookies will be strong enough and put it on the wire rack. Optional garnish cookies with icing and serve. Keep it tight container at room temperature for 1 week.
