THE SECRET TO BAKING THE PERFECT EASTER CAKE, STEP-BY-STEP x Renan Cupcakes
- Recipes
- Desserts and sweets
Easter Mona is a classic pastry that, year after year, fills the tables with flavour during Easter. This recipe stands out for its tender dough, irresistible aroma and golden finish, ideal for decorating with chocolate, feathers and figures, as tradition dictates.
In this post, Renan Cupcakes reveals the secret to baking the perfect Easter cake. They confess that to achieve that flawless bake — uniform on the inside and golden brown on the outside — the key lies in the ovens from the Mychef BAKE range, designed to always guarantee the best results in professional pastry and bakery. When combined with the non-stick perforated trays, they allow for optimal heat distribution, preventing the base from being undercooked or the top from drying out… A perfect match for delicate recipes like this one!
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Ingredients
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For two medium-sized cakes
250 g wheat flour
5 g dry yeast
1 egg
98.75 g condensed milk
30 ml oil
100 g butter
1/8 teaspoon salt
3.75 g vanilla paste
3.75 g orange paste
75 g milk
You can add a chocolate coating and toppings of your choice to personalise it.
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Cooking parameters
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Mode
Convection
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Temperature
165ºC
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Baking time
23 minutes
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METHOD:
Preparation of the dough
Mix all the ingredients (except the butter) well in your blender until there are no visible traces of flour.
Then, gradually add the butter. This step is key to achieving a soft, elastic brioche-style dough.
Knead again for 10-15 minutes until you achieve a spongy texture with a veil-like consistency. Then shape into a ball, place in a lightly greased bowl, cover with plastic wrap and leave to rise for 3-4 hours, or until doubled in volume.
After that time, divide the dough into two equal portions and shape them into two balls. Let them rest for another 5 minutes to relax the gluten!
Then place them on the non-stick perforated tray from Mychef and make a hole in the centre of each ball, forming a disc about 20 cm in diameter.
Place a boiled egg in the centre of each mona, cover with a clean cloth and leave to ferment for another 2 hours.
From the bowl to the oven!
Preheat your Mychef BAKE oven to 165°C five minutes before the end of the second rising.
Don’t forget to brush the cakes with beaten egg to achieve a perfect golden brown colour, and if you wish, sprinkle with pearl sugar or your favourite topping!
Bake for 23 minutes and leave to cool directly on the tray for a perfect, professional result: fluffy, golden brown and even.
PLATING:
Finally, leave them to cool directly on the tray before handling them. And they’re ready to enjoy!
We invite you to watch the step-by-step recipe in the following video and discover the secret to baking the perfect Easter cake. Are you up for it?
