fresh yeast
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
0.50 cup
120 g
4.20 oz
3.96 fl oz
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
0.25 tsp
1.62 ml
3 pc
0.50 cup
140 g
4.90 oz
4.62 fl oz
cottage cheese (9%)
1 cup
250 g
8.75 oz
8.25 fl oz
vanilla sugar
0.5 sachet
melted butter
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
1.25 cup
320 g
11.20 oz
10.56 fl oz
orange zest
2 pc
dried apricots
0.50 cup
100 g
3.50 oz
3.30 fl oz
orange juice (for soaking the dried apricots)
1 pc
powdered sugar
0.50 cup
150 g
5.25 oz
4.95 fl oz
orange juice
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
orange zest
2 pc


Easter cake

  1. Soak the dried apricots with orange juice for several hours; drain the juice, and squeeze the dried apricots. Cut them into cubes. You can take any dried fruit, but not more than 100 g (3.55 oz).
  2. Cook the leaven: warm the milk a little (up to 30C | 86F), and add all the ingredients for the leaven. Covered it with foil, and put in a warm place (35-40C | 95 to 104F) for 15 minutes. The dough should fit a little; if this doesn’t happen, then the yeast has been spoiled.
  3. Rub the cottage cheese through a sieve or punch it with a blender.
  4. Whip the eggs with sugar and vanilla sugar.
  5. Add the salt, the cottage cheese and the zest from 2 oranges to the dough, and stir.
  6. Add the eggs, and stir; add the cooled melted butter.
  7. Take 2 tbsp. flour from the total amount, and mix it with the dried apricots.
  8. Sift the flour, and add it in portions. Knead the sticky dough with a spatula. Cover it with a towel. Leave the dough in a warm place for 1 hour.
  9. Add the dried apricots to the dough, and mix. The dough will be sticky.
  10. Fill the molds halfway with the dough. Leave it for 35 minutes in a warm place to proof.
  11. Bake the Easter cakes at 180C (356F) for 10 minutes, using a convection mode. Then, reduce the temperature to 165C (329F), and keep baking for 30 to 40 minutes; check readiness with a skewer. Don’t take it out of the oven immediately; leave it in the slightly open oven.
  12. Decorate the cooled Easter with the glaze.


Mix the zest, the powdered sugar and the juice with a whisk. Adjust the thickness with the juice or the powdered sugar so that the glaze is not too “runny”.

Decorate the glaze with the freeze-dried berries or candied oranges.

Bon Appetit!