The most delicious cottage cheese easter cake

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The most delicious cottage cheese Easter cake

Tomorrow, preparing for the great Easter, I will bake the most delicious cottage cheese Easter cake. This Easter cake recipe is very simple and affordable: therefore, it will work even for beginners. Cottage cheese cake is incredibly tasty, airy, with pleasant intersperses of candied fruits and dried berries. And the magnificent “hat” made of protein glaze is not only an attractive decoration, but also a sweet addition to the curd cake.

Ingredients:

  • butter - 50 grams;
  • live yeast - 15 grams;
  • light raisins - 50-70 grams;
  • chicken eggs - 2 pieces;
  • milk with a fat content of 3% - 70 milliliters;
  • egg yolk - 1 piece
  • granulated sugar - 1 teaspoon (for dough);
  • granulated sugar - 130 grams (for dough);
  • whole grain flour - 300 grams (for dough);
  • whole grain flour - 25 grams (to dough);
  • candied pineapple - 50 grams;
  • vanilla or vanilla extract - to taste;
  • fine-grained sour milk curd - 150 grams;
  • salt - 0.7 teaspoon;
  • egg white - 1 piece (for glaze);
  • icing sugar - 100 grams (for glaze);
  • lemon juice - 1 tablespoon (for glaze).

The most delicious cottage cheese Easter cake. Step by step recipe

  1. Pour warm milk into the dishes, add a little sugar and live yeast to it. Dry yeast is not recommended for this recipe.
  2. We add a couple of spoonfuls of flour, mix and leave on the table: so that the yeast “cap” rises above the dough.
  3. Beat two eggs and egg yolk with sugar: until a lush, light yellow mass is obtained.
  4. Mash the cottage cheese with a fork or grind the mortar with a pestle or a blender.
  5. We transfer sour-milk cheese to the egg-sugar mass.
  6. We give the butter, which should be slightly melted.
  7. Here we put vanillin or vanilla extract. Salt the dough. We mix everything.
  8. Tip. If desired, you can add cinnamon, star anise, saffron, citrus zest and even nutmeg to the dough. All these spices will give baking a pleasant fragrance and incredible aroma.
  9. Pour the seeded flour. The more times the flour is sifted, the airier the finished Easter bread will be. All you need to mix very well and introduce the dough that came up.
  10. We knead the dough with our hands.
  11. Pour a handful of raisins and candied fruit into the dough for delicious curd cakes.
  12. Pre-pour raisins with water and leave for several hours.
  13. Tip. If the raisins are soft, you can pour warm water, if hard: then pour boiling water over.
  14. Candied fruits can be taken pineapple, orange (or any other, to your taste). You can also put dried berries. Those who like can add almonds or hazelnuts. But you need to remember that all additives make the dough heavier and do not allow it to be suitable, therefore putting such "goodies" should be in moderation.
  15. “Interrupt” the dough again and put in a greased bowl. The dough should be very soft and not stick to your hands.
  16. We cover it with polyethylene, leave it so that it grows: for about two hours.
  17. Paper molds, coated with oil. You can sprinkle with semolina, flour or small crumbs of crackers. They can also be greased with pork lard. It has no odor
  18. Tip. You can also use metal molds or even tin cans: as my grandmother once did.
  19. We crush the dough again and fill the prepared forms with no more than a third. Then cover them with a towel and leave again so that the dough rises. At this time, according to legend, one cannot speak loudly, let alone knock: so that the dough does not “fall”. He is afraid of Easter bread and drafts, so before the dough with dough they wrapped feather-bed and closed in a separate room. Of course, today we treat everything a lot easier. But you should not forget traditions.
  20. Bake our Easter cakes for Easter with cottage cheese in a preheated oven (180 degrees Celsius), 35-40 minutes.
  21. The degree of readiness of baking can be checked with a wooden torch. After the puncture of the finished baking, the hole should remain dry and clean: then the cake pan is ready.
  22. Cooking glaze-watering. Beat the chilled protein slightly, then add the icing sugar and a spoonful of lemon juice. You can add citric acid instead of juice. Whisk thoroughly until smooth, homogeneous, thick, glossy foam.
  23. On ready-made curd cakes, we make “caps” from glaze and decorate with candied fruits, nuts or pastry topping, small sweets or thematic figures.
  24. Some housewives soak raisins with alcohol. And my grandmother added half a glass of vodka to the dough. To do this is not important, but, if desired, it is still possible.

Ready-made tasty fancy cakes from cottage cheese dough are a wonderful addition to the festive table. On our site “I love to cook,” you can find many different recipes and find out how to deliciously, quickly and beautifully set the table for the bright Easter holiday.

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