Vegetarian Easter cake with sour cream and milk (without eggs) - a simple recipe for how to make the dough for cakes without eggs with sour cream

On the eve of the Easter holiday light every woman is preparing to surprise relatives and guests with fresh homemade cakes. Someone from year to year using his grandmother's recipes, someone is willing to experiment and try something new. All recipes are similar to each other that, in practice, in each of which contained eggs. For those who for various reasons do not eat this product, there is this vegetarian recipe for cake without eggs.

will need to prepare the dough: 160 ml sour cream, 1 tbsp. Milk (250 ml), 140-150 g butter, 50 g of fresh yeast, 4, 5, Art. flour (approximately 700 g), 1 tbsp. sugar, 120-150 g seedless raisins, 0, 5 h. l. salt, 5-7 Art. l. vegetable oil, spices (vanilla, lemon zest, cardamom, saffron, turmeric or other flavoring) - to taste.

For glazes need: 30 ml of milk and 150 grams of powdered sugar.

How to cook a cake without eggs

To Easter cakes turned lush and airy, should adhere to certain rules and remember that the dough is afraid of sharp temperature changes and drafts. The kitchen must have a warm place to defend dough, you can turn on the oven, but the main thing - is to close the vents.

The first phase of the delicious cakes - it is preparing dough. Yeast need to dissolve in the pre-heated milk to 40 degrees. There also add 0, 5, Art. flour and 2 tbsp. l. sugar. The resulting mass stir and put in a warm place for at least a quarter of an hour. Meanwhile, prepare a large capacity for future tests. You need to put into it with melted butter and sour cream. When air bubbles appear dough carefully poured in a container with butter and cream. There also pour the remaining sugar, salt, pre-washed and obsushenny raisins and spices. For a taste, odor and color can use vanillin, saffron, turmeric, lemon zest or food essences with different flavors.

Stir the resulting mass into it and sift the remaining flour. Gradually knead dough, adding a spoonful vegetable oil. Dough for Easter cakes should ideally be a little less steep than normal yeast dough. It should slightly stick to hands, but do not reach for your fingers, ie. E. Fast and keep the hands and otemkosti in which kneaded dough. The capacity of the dough to close the lid, wrap a towel and leave to rise in a warm.

After an hour and a half, when the volume will increase in 2-2, 5 times, you need the dough obmyat and put back in a warm place to shoot.

In the meantime, you can proceed to the next stage of the preparation of cakes. By properly selected and processed molds for baking depends on the final result. There are different kinds of shapes: aluminum, cardboard, silicone. You can use homemade tin molds - to take the necessary size jars that store canned fruits or vegetables. Ready to cakes can be easily removed, such molds need to lay a parchment paper or foil, do not forget to lubricate them with oil. For convenience, the bottom and the walls are carved separately. If the dough is again increased at least twice, it can be a little upset and start to fill in the baking dish. We fill the dough, about one-third of the total.

Tins with the dough you need to let it stand for at least half an hour and put in the oven, preheated to 180 degrees. The baking Easter cakes depends on the form - small enough and an hour and a great need 45-55 minutes. Willingness easily verified: pierce the cake with a match. If it stays dry, then the cake is baked.