Pie for Easter - a homemade recipe for a simple sponge cake stuffed with nuts, candied fruits, figs, raisins and other goodies. White icing, which is decorated with a cake, is made of white chocolate and butter, it will never crack, and it tastes like chocolate cream!
If you don’t have the time or skills to mess with yeast dough, you can make this simple holiday pastry on the Easter table. Such a simple recipe, I think, will be mastered by any novice home pastry chef.
- Cooking time: 45 minutes
- Servings: 5-6
Ingredients for sponge cake for Easter
- 150 g of granulated sugar;
- 3 chicken eggs (large);
- 170 g wheat flour;
- 1/2 tsp baking soda;
- 2 teaspoons of 9% vinegar;
- 35 g butter.
For the filling:
- 80 g of fig;
- 80 g prunes;
- 80 g raisins;
- 80 g peanuts;
- 80 g candied.
- 60 g of white chocolate;
- 30 g butter;
- colored confectionery dressing.
A method of making a simple sponge cake for Easter
Making the dough. This is one of the easiest recipes for a classic biscuit with butter. First, break into a bowl of fresh, large eggs, pour sugar.
Next, take an electric mixer, beat eggs with sugar until fluffy. Manually it is time consuming, but quite doable, but it will take a lot of time. At this stage, add two teaspoons of 6% vinegar. Soda and vinegar in this recipe can be replaced with baking powder (baking powder).
Mix wheat flour with baking soda, sift, add to liquid ingredients, knead the dough carefully, trying not to destroy the whipped mass and not to destroy the air bubbles that have formed.
Well mix the ingredients of the dough, pour in a thin stream of melted and cooled butter, the dough is ready.
Making the filling. Of course, you can take a ready-made mixture of all the products listed for the filling, in various variations it is everywhere on sale. I prefer to collect nuts with dried fruits with my own hands and in the proportions that I like. So, chop finely figs and prunes. Finely chop the blanched peanuts. Pineapple candied cut into cubes. In addition to candied pineapples, I add homemade candied lemon peel and oranges to the pastry. A small amount of candied citrus peels gives baking a bright aroma.
Mix all the ingredients of the filling, add the raisins.
We transfer the filling to the dough, mix the ingredients with a spoon. The dough turns thick, there is a lot of filling, if you cook a large portion, it is even difficult to mix.
Lubricate the form with a non-stick coating with softened butter, dust the oil with flour. For this baking, be sure to take a form with thick walls, since dried fruits easily stick in thin-walled dishes.
Put the dough in the form, distribute it with a spoon to lay down an even layer.
Cooking the cake at 175 degrees 40 minutes. Cool to room temperature.
Cool the Easter cake to room temperature.
Melt white chocolate and butter in a water bath, pour icing on the cake, decorate with confectionery dressing.