How to prolong the shelf life of Easter cakes: pastries will be soft for a long time

The best Easter cake is, of course, the freshly baked one. But if you have a lot of easter cakes, you can't eat them all at once. Therefore, on the third day of Easter, the products dry out and become stale. To prevent this from happening - you need to do a few manipulations.

On how to continue the freshness of the Easter eggs told food blogger Nadezhda Oranska(nadia.oranska) on her Instagram page.

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1. Use fresh yeast, which will keep the cakes soft longer, and it is better to choose recipes with sourdough

2. Add invert sugar to the dough. With it the yeast dough will also keep it fresh.

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3. Soak the dried fruit in alcohol (cognac, rum). This will extend the shelf life of the pastry, but there is a barely noticeable difference in flavor.

4. Bake the Easter cakes in paper forms, and do not remove the paper forms at all. That is, only before eating the pastry. The mold will keep the pastry moist and fresh. If you don't like the look of it, you can wrap it in wrapping paper and tie it with a ribbon.

5. When the cakes are baked - they need to be cooled, covered with a towel, so that the moisture does not evaporate.

6. After cooling, we wrap the products tightly in clingfilm and store them in this way until the moment when we will decorate and wrap them.

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7. The icing is what keeps the Easter cake fresh, so don't delay applying the icing, because it's a kind of preservation, too.

You can also find following recipes on OBOZREVATEL:

• Custard cottage cheese Easter cake
• Easter cake without yeast in 5 minutes
• Cottage cheese Easter cake