The Easter cake is much more than a sweet preparation: it has symbolized for centuries life, rebirth, and eternity. Its recipe, with traditional ingredients, has become a classic of Holy Week.
This emblematic preparation had its antecedent in the Saturnalia, Roman festivities in honor of the god Saturn. Over time, these pagan celebrations evolved into the current Christian festivities.
An ancient origin with religious roots
In Bologna, Italy, the cake took on the meaning attributed to it today: the resurrection of Jesus Christ. Its circular shape alluded to eternity and the crown of Christ. Meanwhile, the decorative eggs symbolized fertility and the rebirth of life.
Thus, this pastry piece became a typical Holy Week food, with a strong spiritual and cultural significance.
La receta de la pastelera Silvina, que comparte sus recetas en X y tiene muchos usuarios que siguen y hacen sus comidas..
Step-by-step recipe for the traditional Easter cake
Silvina, a pastry chef who shares her recipes on X under the username @Silnari, offered a classic and accessible version to prepare at home.
Ingredients Step 1
For the sponge:
Yeast 30 grs.
Honey: 1 tbsp.
Warm milk: 120 cc
Ingredients Step 2
Dough:
Flour 0000: 500 grs.
Eggs: 3
Sugar: 150 grs.
Butter: 100 grs.
Salt: 1 pinch.
Zest of ½ lemon.
Zest of ½ orange.
La rosca de Pascua, un clásico entre las comidas de la Semana Santa.
Ingredients Step 3
Cream:
Egg 4
Sugar: 250 grs.
Cornstarch 100 grs.
Milk: 1 liter.
Vanilla essence: 1 tbsp.
Preparation:
Mix the liquids, incorporate the yeast sponge, and start integrating with the flour. Once the dough is formed, incorporate the butter at room temperature. Knead until you get a smooth dough that doesn't stick to the counter.
Place the dough on the floured counter. Make a hole in the middle of the cake. The hole should be large because with the rising of the dough it can close. Let it rise on a baking sheet.
While it rises, start preparing the cream. Heat the milk. In another fireproof container, place the eggs, sugar, and cornstarch and mix to avoid lumps. Pour the hot milk over the mixture and integrate. Return to the heat until it thickens.
When the cream is ready, remove from the heat and flavor with the vanilla essence. This step is always off the heat because otherwise the essence evaporates. Let it cool.
Place the cold cream on the cake. Bake in a hot oven (180°) for 30 minutes.
Once out of the oven, brush with syrup and decorate with maraschino cherries, candied fruit, and granulated sugar. You can also use natural dried fruits like cherries or figs.
Making the Easter cake at home is an alternative that offers the possibility of giving all the affection to the family for this Sunday.
