Traditional recipes

Easter in three layers

Easter in three layers


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For the first layer, mix eggs with salt, sugar, vanilla sugar, lemon peel. Gradually add the cream, alternating with the sifted flour and the baking powder.

For the second layer, soak the raisins in warm water for 10 minutes. Mix eggs with sugar and vanilla sugar until they dissolve, then add cheese, drained raisins, 2 tablespoons breadcrumbs and mix.

Grease a cake form (I made it in the shape of a cake last year and it looked small to me, this year I made it in a glass bowl see photo) with butter and line it with baking paper or powder with flour. Pour the first composition and put in the preheated oven for 15 minutes over medium heat (I 160 degrees).

Carefully remove the shape, sprinkle the remaining 2 tablespoons of breadcrumbs, put the composition with cheese and bake them together for 25-30 minutes.

During this time, prepare layer three. Separate the egg whites from the yolks. Beat the egg whites, add the sugar until the meringue is reached, then add the yolks and mix with a spatula from the bottom up. Incorporate walnuts mixed with cocoa and rum essence.

Remove the pan from the oven, spread layer 3 and bake the pasca for another 20 minutes. After it cools, sprinkle with powdered sugar.


Easter In Three Layers

Easter in three layers. How to make Easter with cheese in three layers. After it cools, sprinkle with powdered sugar. Various sweets lamb pulp with rosemary quickly marinated with food saver. 150 g powdered sugar.

Rub the yeast with a little sugar. 600 g fat cottage cheese. Easter in three layers. Peeled apples are given through a large grater.

2 sachets of vanilla sugar. We put corn in a bowl, we put a gauze folded in three, we put it on top. 3 lg cocoa. If you want to impress your Easter guests with a special Easter you can try a three-layer one.

It includes a layer of raisin cheese, a layer of cocoa cream and a layer of meringue with walnuts. 500 ml of sour cream. Cream and cocoa layer. Mix the dry ingredients flour semolina powder.

Easter recipes for cake with apple. Easter in three layers. 19 votes 0 comments. 100 g raisins.

Easter in three layers my dear ones if you want to impress your Easter guests with a more special Easter I recommend this one. Easter recipe with cheese in three layers from the sweet cookbook. Remove the tray from the oven, spread layer 3 and bake the pasca for another 20 minutes. 33 votes 6 comments.

Easter in three layers, this is Easter, or rather the cake that I have been making for about two years now and that we like very much, but let me show you better what it is about. 1 sachet of vanilla sugar. Easter in three layers the dessert you will impress with Easter. Beat the sugar with the eggs, add the milk and oil.


Donuts with condensed milk

Explore the panel & bdquo CONDENSED MILK & rdquo created by vasilemona09 on Pinterest. Unmatched Easter recipe from Bucovina! Today I prepared WALNUTS FILLED WITH BOILED CONDENSED MILK.

Biscuit cake with chocolate cream with mascarpone and condensed milk. Chocolate and condensed milk cream for cakes and pies. Easter without dough, a simple, quick, but delicious recipe!

Easter recipe for Easter, made on a bread machine. Homemade Easter with lots of sweet cheese and raisins. Classic Berezka condensed milk, 397g. Wafer pack with milk cream and Nesquik Milky chocolate icing 10x26g, 260g. For Easter, beat eggs, make lamb steak, drob, Easter, but on. Easter in three layers

Irina's kitchen. Base :, 170 g digestive biscuits, 70 g melted butter, blackberry sauce :.

Cheesecake with pineapple, Cake with condensed milk cream, Cake with. Chocolate cake, condensed milk cake, chocolate poke cake, the best chocolate cake, chocolate cake recipe.


Easter Easter and poured wine - the Christ sacrifice

Prepared on the eve of the Resurrection, cut into small pieces, Easter goes to church to be consecrated. In the church it is customary, on the night of the Resurrection, to sanctify the bread called Easter, either in the form of anaphora or anaphora mixed with wine (in the West of the country).

In Bucovina, this bread, in the form of prescuri, is brought to church by women, on Good Friday, when the Holy Anointing is served. And in the Banat area, only one family brings it, on Thursday Thursday, as alms for a relative who died last year, together with wine and dishes.

In other parts of the country, but especially in Moldova, women prepare wheat for Easter. It is kneaded from clean wheat flour, to which milk is added, sometimes eggs. Easter has a round shape because, among the people, it is believed that Christ's diapers were round. On the edges is placed a roll braided in three, and in the middle is made a cross of dough, symbolizing the cross on which Christ was crucified. Between the braids is salted or sweet cheese, kneaded with egg and raisins. Easter is adorned with dough ornaments - flowers, spirals, leaves, etc.

In some regions of the country, it is a simple dough, ornamented and with a cross dough of bread or cake. Before Easter, women perform a certain ritual "take care of themselves, wash their heads, comb their hair, put on clean clothes, pray and then start plowing."

The baking stage is also ritualized: "when I put in the oven, I make a cross with a shovel up, on the four walls and then at the mouth of the oven, saying: Cross in the house, / Cross in the table, / Cross in the four / House horns ".

Christians borrowed the custom of eating lamb and Passover at the Passover meal from the Jews. The lamb represents Jesus Christ, who accepts his sacrifice, the broken Passover and the poured wine signify the Christ sacrifice.

We present you some Easter recipes, the necessary ingredients for the dough and the filling, as well as the preparation method.


EASTER. Three EASTER RECIPES that you prepare for Easter

Easter and cozonac are two must-have desserts on the Easter table. Although traditional Easter is made with sweet cottage cheese, kitchen experts say that cottage cheese can be successfully replaced by chocolate.

Easter with chocolate - option 1

There it is and The ingredients for the dough we need to make a chocolate Easter:

â— 300-350 grams of flour

â— 20 grams of fresh yeast or 7 grams of dry yeast

â— 35 grams of soft butter

â— an envelope of vanilla sugar

â— a pinch of salt

Ingredients for the filling:

â— 250 grams of ricotta or sweet cottage cheese

â— a spoon full of semolina

â— a spoonful of flour

â— 50 grams of chocolate beans

â— an envelope of vanilla sugar

â— a teaspoon of semolina to powder the bottom sheet of dough

Ingredients for greasing and garnishing:

â— 10 grams of chocolate beans

Method of preparation:

Mix the 300 grams of white flour with 30 grams of cocoa and put them in a large bowl. Mix the milk with water and heat them very little over low heat. Then rub the yeast with a teaspoon of sugar, then mix it with milk and water and add it to the center of the flour.

Knead a little then add the egg, lightly beaten with a fork, sugar, vanilla sugar and a pinch of salt. Knead again until the dough begins to take on consistency, then add the butter at room temperature. Knead until the dough becomes elastic and no longer sticks to your hands.

Cover the bowl with food-grade plastic wrap and let the dough rise for an hour in a warm place, away from cold air currents. After the time has elapsed, divide the dough into two pieces. We spread one of the pieces on the work area, which was lightly powdered with flour. Then, line the form with butter and place a sheet of baking paper on its bottom. We put the dough sheet in the form of cooking.

From the other piece of dough, form 3 cords as long as the circumference of the shape. We weave the dough cords and place them around the shaped sheet of dough. Cover the form and leave it for 30 minutes, in a place away from cold air currents.

Meanwhile, we start preparing fillings. Mix the ricotta or cottage cheese with the egg then add the sugar, vanilla sugar, semolina and flour, and at the end add the chocolate beans.

Easter is filled only before being put in the oven. If we fill it immediately after we have added the dough in the form and then we leave it to leaven with the filling, the dough gets wet and after baking it remains raw.

After 30 minutes of leavening, powder the bottom sheet of dough with a teaspoon of semolina and fill the pasca with cream cheese. Grease the braided edges with a lightly beaten egg white with a fork and sprinkle the sugar stalks on the braided cord.

Add another 10 grams of chocolate beans over the cheese filling and put the pasca in the preheated oven at 180Â ° C, for 40-45 minutes. Remove the Easter egg from the oven and let it cool for 5 minutes, then take it out of the mold and let it cool completely on a grill.

Easter with sweet cow cheese - option 2

Dough ingredients:

â— 125 milliliters of lukewarm water

â— 125 milliliters of lukewarm milk

â— 80 grams of melted butter

â— 150 grams of caster sugar

â— a sachet of dry yeast

â— grated peel of a lemon

Ingredients for the filling:

â— 300 grams of sweet cow's cheese

â— a sachet of vanilla sugar

â— two ampoules of rum essence

â— grated peel of a lemon

â— 100 grams of raisins

For anointed Easter:

â— 30 milliliters of milk

â— honey for anointing after baking

Method of preparation:

We put the raisins in a bowl, pour enough water to cover them and let them soak for 30 minutes, maximum one hour, then we put them in a strainer to drain.

Then, put the sweet cottage cheese in a bowl, add the caster sugar, rum essences, vanilla sugar, lemon peel, raisins, eggs and mix with a whisk until smooth. In the resulting composition add 10 grams of semolina and 25 grams of flour and mix again with the whisk, until smooth.

The dough for Easter can also be prepared in the bread machine, where we put the ingredients in the following order: lukewarm water, lukewarm milk, pre-melted butter, egg yolks, sachet, caster sugar, grated lemon peel, flour and salt. Be careful, the butter must be warm, not hot, when you add it. Leave the dough to knead for 30 minutes and leaven for another 60 minutes.

If you don't have a bread machine, you can knead the dough by hand for 20-30 minutes, until you get a non-stick dough. Cover the dough with a clean towel and leave it to rise in a warm place for an hour.

After the dough has risen, turn it over on the work surface, which you grease, beforehand with a thin film of oil and divide the dough into two equal parts. From one half of the dough we make a round sheet like the tray we will use for Easter, we spread the dough by hand, we do not use the rolling pin.

We take a round tray with removable walls and line it both on the bottom and on the edges with baking paper, in order to better fix the paper to the walls, you can, from place to place, grease the tray with butter. Put the round sheet of dough in the tray and prick it from place to place with a fork.

The other half of the dough is divided into three equal parts, which we roll each one separately, between the work surface and the bridge of the palms until we get 3 long rolls. From the three rolls we make a braid in three. We put the resulting braid in the tray over the sheet of dough, all around, like a circle.

Let the Easter rise for 45 minutes. After this period of time, pour the sweet cheese filling in the middle, grease the dough well with the mixture of egg and milk prepared in advance and put the Easter in the preheated oven, for 45-50 minutes, on low to medium heat.

After the Easter is baked, take it out of the oven and brush it with honey or leave it as it is. Leave to cool, then cut and serve.

Easter with chocolate - option 2

Ingredient:

â— 500 grams of cozonac dough

â— a glass of sweet milk

â— 100 grams of chocolate

Method of preparation:

Mix the eggs with the sugar until the mixture becomes like a cream. Put the flour over the obtained cream, then add the warm milk and cocoa. Stir everything over low heat until the composition thickens. Add rum and vanilla, then put melted chocolate in a steamer.

When the cream is thick enough, let it cool for 10 minutes and add the butter, stirring slowly. Divide the composition in half. Grease the trays with butter. In each tray, surround with a wreath of dough, pour half of the filling, grease the dough with egg yolk and bake the dough in the hot oven. Allow to simmer for 15 minutes, then simmer for another half hour. When the dough has become brown and shiny, Easter is ready.

Read also Easter TV PROGRAM. What we see on PRO TV

Read also EASTER MENU. Recommended wines for lamb steak and COZONAC


Easter in Three Layers

The cream should stay on the corn for about 8 hours to leave the whey.

Ingredients first layer: 4 eggs

2 sachets of vanilla sugar

600 cheeses to be emptied through a sieve for a creamier texture

Ingredients layer 2: 4 yolks

500 g cream at least 30% fat (put on cornstarch for 8 hours)

2 tablespoons fuller flour (40g)

Ingredients layer 3: 4 egg whites

10 tablespoons grated walnuts

As I told you above, put cornmeal (around 400g) in a bowl, cover with a gauze folded in 3, put the cream and leave it to cool for 8 hours.

For the first time, mix the eggs well with the sugar and vanilla sugar. When it doubles in volume, add flour to the composition.

Mix lightly and add the cheese through a sieve and raisins.

Place the composition in a tray with removable walls, 23 cm in diameter, lined with baking paper and put it in the oven (preheated to 180 degrees) for 40 minutes.

For the second layer, mix the yolks well with the powdered and vanilla sugar until they become a frothy cream. Add the sour cream.

Mix the flour with the cocoa and gradually add it to the composition. Pour the mixture over the first layer of Easter (after 40 minutes have elapsed) and leave in the oven for 30 minutes at 180 degrees.

For the third, beat the egg whites with the sugar. When it triples, add the ground walnuts.

Pour the meringue over the second layer. In the extension of the tray come with a piece of baking paper to grow nicely. Leave the tray in the oven for 30 minutes at 170 degrees.

Remove the tray from the oven, remove the edge of the tray and the baking paper and leave it to cool.


Easter with Cake Dough - Ingredients

For the dough:

  • 500 g of flour
  • 250 ml milk
  • 125 g sugar
  • 50 ml oil
  • 50 g butter
  • 25 g of fresh yeast
  • 2 yolks
  • a teaspoon of grated orange peel
  • a teaspoon of grated lemon peel
  • a teaspoon of salt
  • vanilla

For the filling:

  • 650 g sweet cottage cheese
  • 130 g sugar
  • 100 g raisins
  • 100 ml rom
  • 3 eggs
  • a teaspoon of grated orange peel
  • a teaspoon of grated lemon peel
  • vanilla

Xandrinne and her culinary deeds

I did this too :) With so much free time I had time to experiment from Easter since the days passed like the wind, I also had guests and many other things on my head, but I still tried some new things.
So, how are you? How did you spend May 1st? But today is still Man's Day. I hope you had a nice day :)

I took the recipe from Irina's blog, thank you very much, Irina, it turned out delicious !! Let me write you the ingredients:

For the cheese layer we need:
4 eggs,
150 g sugar,
2 sachets of vanilla sugar,
3 tablespoons flour (I put a little more, it seemed to me that the cheese is a bit soft),
600 g of cottage cheese (sifted, creamier),
100 g of raisins (I always hydrate them in warm water, with a little rum essence, after which they drain well).

For the cream layer we use:
4 yolks,
150 g powdered sugar,
1 sachet of vanilla sugar,
500 g fatter cream, minimum 30% fat, put on cornstarch for 8 hours,
40 g flour (2 tablespoons fuller),
3 tablespoons cocoa.

For meringue:
4 egg whites,
150 g sugar,
10 tablespoons ground walnuts.

First we prepare the cream: we put corn in a bowl, we put a gauze folded in three on top, we put the cream in gauze and we leave it to cool for at least 8 hours. I made a gauze knot and "wrapped" the corn-shaped ball.

We assume that the 8 hours have passed so we mix eggs with sugar and vanilla sugar (I also add a pinch of salt), well, and when the eggs have doubled in volume we add flour. Mix carefully and then lightly incorporate the cheese and raisins. We pour the composition in a detachable shape, with a diameter of 23 cm (mine is 24.), lined with baking paper and bake for 40 minutes, at 180 degrees, in the preheated oven.

We take care of the second layer: mix the yolks well with the powdered sugar and the vanilla sugar, until they become a frothy cream.

Add the sour cream, then gradually incorporate the flour mixed with the cocoa, gradually. Mix carefully. After the 40 minutes have elapsed, take the form out of the oven and pour the cream composition over the layer of cheese, level it and put it in the oven, at 180 degrees, for 30 minutes.

Then mix the egg whites, foam, then add the sugar one tablespoon at a time. In the obtained meringue we also put ground walnuts, mixing lightly, for incorporation.
Remove the form from the oven, extend the height of the tray with the help of a strip of baking paper and pour the meringue. At this point, I have to practice again, I didn't place the paper well and it "pulled" the meringue down a bit. This is life !! Bake at 170 degrees for 30 minutes.

Ok, until the time expires, we go by the oven, get drunk with the scents released, wash the dishes, well, let time pass, and. the clock struck, we turn off the oven and take the Easter cake out of the oven. Remove the baking tin ring and paper and let the easter cool.
I regret that I do not have a more successful picture of the section. but, I tell you, you lick your fingers (although it's not nice: P).


Xandrinne and her culinary deeds

I did this too :) With so much free time I had time to experiment from Easter since the days passed like the wind, I also had guests and many other things on my head, but I still tried some new things.
So, how are you? How did you spend May 1st? But today is still Man's Day. I hope you had a nice day :)

I took the recipe from Irina's blog, thank you very much, Irina, it turned out delicious !! Let me write you the ingredients:

For the cheese layer we need:
4 eggs,
150 g sugar,
2 sachets of vanilla sugar,
3 tablespoons flour (I put a little more, it seemed to me that the cheese is a bit soft),
600 g of cottage cheese (sifted, creamier),
100 g of raisins (I always hydrate them in warm water, with a little rum essence, after which they drain well).

For the cream layer we use:
4 yolks,
150 g powdered sugar,
1 sachet of vanilla sugar,
500 g fatter cream, minimum 30% fat, put on cornstarch for 8 hours,
40 g flour (2 tablespoons fuller),
3 tablespoons cocoa.

For meringue:
4 egg whites,
150 g sugar,
10 tablespoons ground walnuts.

First we prepare the cream: we put corn in a bowl, we put a gauze folded in three on top, we put the cream in gauze and we leave it to cool for at least 8 hours. I made a gauze knot and "wrapped" the corn-shaped ball.

We assume that the 8 hours have passed so we mix eggs with sugar and vanilla sugar (I also add a pinch of salt), well, and when the eggs have doubled in volume we add flour. Mix carefully and then lightly incorporate the cheese and raisins. We pour the composition in a detachable shape, with a diameter of 23 cm (mine is 24.), lined with baking paper and bake for 40 minutes, at 180 degrees, in the preheated oven.

We take care of the second layer: mix the yolks well with the powdered sugar and the vanilla sugar, until they become a frothy cream.

Add the sour cream, then gradually incorporate the flour mixed with the cocoa, gradually. Mix carefully. After the 40 minutes have elapsed, take the form out of the oven and pour the cream composition over the layer of cheese, level it and put it in the oven, at 180 degrees, for 30 minutes.

Then mix the egg whites, foam, then add the sugar one tablespoon at a time. In the obtained meringue we also put ground walnuts, mixing lightly, for incorporation.
Remove the form from the oven, extend the height of the tray with the help of a strip of baking paper and pour the meringue. At this point, I have to practice again, I didn't place the paper well and it "pulled" the meringue down a bit. This is life !! Bake at 170 degrees for 30 minutes.

Ok, until the time expires, we go by the oven, we get drunk with the scents released, we wash the dishes, well, let time pass, and. the clock struck, we turn off the oven and take the Easter cake out of the oven. Remove the baking tin ring and paper and let the easter cool.
I regret that I do not have a more successful picture of the section. but, I tell you, you lick your fingers (although it's not nice: P).


Easter in three layers - Recipes

Cheese layer:

600 g fat cottage cheese

Sour cream and cocoa layer:

Walnut layer:

10 lg ground nuts (130 g)

Method of preparation :

Cheese layer : mix the egg foam with the sugar and the vanilla sugar, about 15 minutes, add the flour, mixing with a spoon, then the cottage cheese and the raisins soaked in hot water (3 hours). Bake this layer in a round shape with d = 28 cm, at 180 degrees Celsius, about 35-40 minutes. We do the toothpick test. Easter can also be baked in the shape of d = 26 cm, but with higher walls.

Cream and cocoa layer : mix the yolks with the powdered sugar and the vanilla sugar until it triples in volume, then add the sour cream and flour mixed with the cocoa powder (sifted). Spread over the first layer hot taken out of the oven and put back in the oven for another 35-40 minutes. We do the toothpick test.

Nuts layer : we mix the egg whites foam, then we add the sugar, mixing until it melts and we obtain a firm and glossy meringue. Add the ground walnuts and mix with a spoon. Spread the composition over the layer with baked and hot cream. Bake at 170 degrees Celsius, about 25-30 minutes.

Let the easter cool, then take it out of the mold and slice it with a sharp knife.