Главная » Cooking » Easter cake from a French monastery

Easter cake from a French monastery

This recipe was given to me by Mother Superior of the Pokrovsk monastery, located in France, Mother Olga.

The first time when I baked her recipe, I got embarrassed.

Mother ordered me 55 kulichi.

And I, who had no experience in baking in this volume, kneaded all the dough at once. And only when it became suitable, I realized that it was impossible to knead such a lot of pastry with my hands.

Honestly, I wanted to save time, lazy, for which I was punished.

Since then, I always do only one portion of the test, then put the second, and if necessary, the third.

But most importantly, I learned for my whole life that I shouldn’t be treated like an Easter cake.

Kulich — it’s not just a cupcake. For him must be in advance fragrant herbs.

In the cake in any case should not prevail the smell of vanilla.

Kulich must exude a complex church flavor, which is achieved as a result of adding to the dough a bit of cardamom, rosemary, saffron, savory, fennel, thyme, vanillin, lemon peel and orange ….

Only then a fresh, cut cake will truly excite your soul and create a sense of celebration. Christ’s Resurrection.

We in Pleso, we lay out cakes in baskets on hand-embroidered towels, next we put painted Easter eggs and cheese Easter cake and go to the Cathedral Mount to the temple, to bake the Easter cakes.

Recipe of the Easter cake from the Monastery of the Intercession of the Blessed Virgin in Bussy-en-Ot (France)

First prepare the herbs.

What do you need:

  • 0.5 liters of milk
  • 0.5 tsp. vanilla, cardamom, rosemary, thyme, fennel, savory
  • 2 tsp. lemon peel
  • grated nutmeg at the tip of a knife
  • saffron, on the tip of a knife

What to do:
All dried herbs and spices are crushed in a mortar to a state of powder.
Boil the milk. Add the contents of the mortar and lemon zest to it.

Leave the milk to cool to a temperature of 35-40 degrees.

Now let’s wake up the yeast.

What do you need:

  • 2 tsp. flour
  • 0.5 cups warm milk
  • 1 tsp Sahara
  • 3 bags of dry yeast for baking
  • 0.5 glass of water

What to do:
Combine flour, warm milk, sugar and yeast in a small cup. Add warm water. All ingredients mix and leave to approach for 10-15 minutes.

Yeast will wake up and start working — the mixture will increase in volume by 2 times.

Then pour «woken up«Yeast in a large container for kneading dough, where we already have warm milk with spices.


The room should be warm.

No slips allowed.

What do you need:

  • 1200 g of flour
  • 200 g butter
  • 2 tsp. salt
  • 10 eggs plus 10 yolks separately
  • 1 l sour cream
  • 1 cup golden seedless raisins
  • 1 cup of candied citrus

For sugar syrup:

  • 2 glasses of water
  • 1 cup of sugar

What to do:
Melt the butter. Add to the mix of awakened yeast and milk with spices.

Then pour in small portions, carefully stirring, sifted flour.

Kneaded dough, Leave it in a warm place.

While the dough is fermenting, prepare the sugar syrup and stew candied fruit and raisins in it.

In a bowl, mix two glasses of water and a glass of sugar, pour in raisins and candied fruits, mix everything, set on low heat and, stirring constantly, bring to a boil.

Boil for three minutes, remove from heat, cover with a lid and leave to infuse and steam.

We return to the test.

Separately, beat 10 yolks and 10 eggs with two teaspoons of salt.

We enter the egg mass into the approached dough, add sour cream, mix and let the dough come again.

Add 1 cup of raisins steamed in sugar syrup and 1 cup of candied fruits to the dough.

Stir and put the dough again.
The dough should rise twice. The first time we omit the dough, tucking the edges. The second time the dough rises already faster.

Careful, it should not stop and perekisnut!

The dough is laid out in forms, pre-lubricated with butter and powdered flour. The dough should take no more than 1/3 of the form, since baking cakes will rise.

We give the dough in the form of a little distance in a warm place, protected from drafts.

Bake in the oven at 180 degrees from 15 minutes to an hour (depending on the volume of the form).

Check the readiness of the test with a wooden skewer — immersed in a cake, it should remain dry.

Finished cakes get out of the oven and lay on the side of the rest. Every 3-4 minutes, gently turn them to one, then to the other side, until it cools completely.

This is done so that the hot cakes do not settle down, do not cringe, and the pomp of the dough is preserved.

Now we start to decorate the cake.

What do you need:

  • 5 proteins
  • 1.5 glasses of granulated sugar or powdered sugar

What to do:
Beat the eggnog. First, whip proteins into strong foam, then in small portions we add sugar or powdered sugar into them.

Grease the top of the cake.

I decorate the kulich with fried chopped almonds, colored confectionery dressing, and on large kulich I spread the XB thinly sliced ​​colored marmalade!

God willing, you will succeed!

Elena Manenan:
“Mother’s mother, my grandmother, a cossack, Olga Vladimirovna, didn’t even read the diploma, but she was the owner of — hoo hoo!

And the first lessons of life I received from her. And my Moscow grandmother Claudia Vladimirovna is every day, then theater, museums, first etiquette skills. Most of our lives we lived in Zamoskvorechye, on a sliver.

Aunt, uncle, father, I — we all finished 627 school. They gave me everything they could: the Loktevsky Choir, the Bolshoi Theater, the Hall of Columns, music, painting, songs with a guitar, a dacha in Zagorsk, playing lotto until the morning under a samovar.

Dad cooked great, and I learned a lot from him.

I lived in France for ten years, first in Paris, then in Burgundy. But she returned to Russia.

I have on the Volga, in Pleso, there is a small, intimate hotel with a wonderful restaurant “Private Visit”. I am happy to delight my family, my children, guests, and casual travelers, with homemade dishes, aromas, and incredible abundance. ”

Helen Manenan recipes:

Seafood salad

In this French salad all seafood should be the freshest, as they do not tolerate long-term cooking.

See below.

Pike perch in creamy caviar sauce

This dish has a rich festive taste and fast cooking.

At all about everything you need 20-30 minutes. Fish, in principle, you can take any.

See below.

Potato patties with mushrooms

I am surprised at the sincere delight of the guests every time they first try these potato patties with mushrooms.

It seems to be a simple recipe.

See below.

Fish Cutlets

By the example of my family, I know that children do not like fish very much. They will gladly prefer to eat a meat patty rather than a piece of fish.

And you can make such fish cakes.

See below.

Petrovsky shchi

In Lent in Russia, it was customary to cook meatless dishes. But, my dear, what were these dishes!

For example, Petrovsky cabbage soup.

My dad was cooking them.

See below.

О admin


Check Also

Recipes with herring: toast, forshmak, casserole, rolls

Recipes with herring: toast, forshmak, casserole, rolls Imagine a Russian feast without herring completely impossible. Although until the era of ...

Vegetable recipes — vegetable soups, vegetable patties, vegetable casseroles

Vegetable recipes — vegetable soups, vegetable patties, vegetable casseroles Lean vegetable soup — is it always boring or are there ...

Mussel Recipes

Mussel Recipes have long ceased to be exotic, you can buy this frozen seafood in almost any store. Mussels are ...

Honey Recipes — Mushrooms with Honey, Mutton in Honey Sauce, Fried Ricotta & Honey Ravioli

Honey Recipes — Mushrooms with Honey, Mutton in Honey Sauce, Fried Ricotta & Honey Ravioli Somehow it happened that most ...