Curd cupcake with cherry
Cherry cottage cheese cake is a great option for those who never refuse delicious, but are not ready to spend too much time at the stove. And the preparation of the dough will not raise questions even among inexperienced chefs: everything is very easy and understandable, especially if a good, proven, detailed recipe is at hand. Curd cake with cherries will always come in handy, whether you serve it for breakfast to your household, whether you will please your neighbors in the country or share it with your best friend during a heart-to-heart conversation over a cup of fragrant tea.
Ingredients
Servings 6-8- butter - 10 g
- flour - 270 g
- baking powder - 2 tsp
- salt - on the tip of a knife
- eggs - 3 pcs.
- sugar - 200 g
- soft cottage cheese with a fat content of 18% - 300 g
- grated lemon zest - 1 tsp
- pitted cherries - 200 g
- powdered sugar - 2 tbsp. l.
Cooking
Step 1
Heat the oven to 170°C. Grease a rectangular cake pan with butter and sprinkle with 20 g of flour. Shake off the excess. Store the prepared form in the refrigerator until use.
Step 2
Prepare the cake batter. To do this, first sift the flour, baking powder and salt into a bowl through a fine sieve. In a separate bowl, beat the eggs and sugar with a mixer until a fluffy mass of a homogeneous consistency is obtained.
Step 3
Add cottage cheese and grated lemon zest to the egg mass. Mix thoroughly with a mixer on low speed. Then add flour mixture little by little.
Step 4
Wash the pitted cherries and dry them well, laying them out on a paper towel. If necessary, press lightly with your hands. Add to the resulting cake batter. Stir.
Step 5
Transfer the resulting dough into the previously prepared form. Bake 40-45 minutes until golden brown. Check the readiness of the cottage cheese cake with a thin wooden skewer.
Step 6
Leave the cake in the tin for 5 minutes, then turn out onto a wire rack and let cool until warm. Sprinkle with powdered sugar. Transfer to a pretty plate and serve.