Yeast-free cake on condensed milk fast

A quick recipe for making a delicious cake on condensed milk. If you don't like messing with yeast dough, or you just don't have extra time, then this recipe is just for you! A yeast-free Easter cake is prepared literally in 1 hour, it turns out very tasty, soft and tender.

Natalia Vasilenko

The author of the recipe

Watch the video

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Composition / ingredients

servings:

For Easter cakes::

Condensed milk

760

Flour

500

Eggs

Vanillin

Baking powder

Raisins

For glaze::

Egg whites

Powdered sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 8 g

Fats 7 % 5 g

Carbohydrates 81 % 54 g

294 kcal

GI: 0 / 4 / 96

Step-by-step cooking

Cooking time: 1h

Step 1:
Prepare all the ingredients.
Step 2:
Pour boiling water over the raisins. Beat the eggs at medium speed. Then pour condensed milk into them and mix well again.
Step 3:
Sift flour and baking powder and add to the egg-milk mixture, at this stage add vanilla sugar and mix everything well. The raisins previously filled with boiling water are dried, rolled in flour and combined with dough.
Step 4:
Baking molds (I have paper molds with a diameter of 9 cm 4 pcs) lubricate with vegetable oil and spread the dough in them half of the mold. We send it to a preheated oven to 200 degrees for 35-40 minutes.
Step 5:
To prepare the glaze, beat the cold whites first at low speed, then at high speed. Add a glass of powdered sugar and beat well again.
Step 6:
Warm cakes smeared with icing and decorated with Easter powder.
Step 7:
The yeast-free Easter cake is ready! Fast and very tasty! For a more detailed recipe for making a cake, see the video. Enjoy your meal!

A cake is an Easter bread that reminds us of the Resurrection of Christ. The cake has become a symbol of the Easter holiday, a traditional dish of the Easter Week, which is prepared by Orthodox Christians. Where did the tradition of cooking cakes come from? Is there no pagan roots in it and how to cook a cake properly? Many believe that baking cakes was originally a pagan tradition. Bread was baked in the spring and sacrificed to the gods of fertility. This rite existed among many peoples. In Christianity, the cake is the prototype of artos (leavened bread, which is now consecrated on Easter Week). After the Resurrection, Christ came to the apostles for a meal. Bread and a place at the Easter table were left for the Savior. Gradually, this tradition came to every Orthodox family, because the family is a small Church.After the end of the Easter service, believers "get into conversation" and for the first time after fasting allow themselves to eat non-fast food. At Easter, it is a cake, an integral part of the Easter meal.