Eggless Mushka Cake Recipe, Russian Cake Decoration Ideas and Techniques, Traditional Cake Types in Russia

Eggless Mushka Cake

Cuisine: Russian
Ingredients:

• 2 ½ cups all-purpose flour
• 1 ¼ cups warm milk
• 1 tablespoon yeast
• ½ cup sugar
• ½ cup butter, softened
• 1 tablespoon cornstarch (as an egg replacer)
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• Optional: fruit preserves (like apricot or cherry)

Instructions:

1. Activate the yeast in warm milk with a pinch of sugar. Let it sit for 5-10 minutes until frothy.
2. In a separate bowl, whisk together cornstarch with 2 tablespoons of water (egg replacer).
3. Mix flour, sugar, and salt. Add the yeast mixture, butter, cornstarch mixture, and vanilla extract. Knead into a soft dough.
4. Let the dough rise in a warm place for about an hour, or until it doubles in size.
5. Preheat the oven to 350°F (175°C). Shape the dough into a round or loaf shape.
6. Optional: Add a layer of fruit preserves in between dough layers before shaping.
7. Bake for 25-30 minutes until golden brown.

Decoration Ideas:

• Lightly dust with powdered sugar.
• Add a swirl of fruit preserves on top after baking for a decorative touch.
• If you are up to it, you can cover it in marzipan or fondant and top with fondant or buttercream flowers.

Best For: Tea time or Easter celebrations.