Juicy cottage cheese cake
If you haven’t cooked Easter cake before, because you did it: dry, too sweet, too bland, and in general if you thought that Easter cake was too difficult to prepare, then here is the recipe for Juicy curd cake! The name speaks for itself! You need to try at least once - perhaps this particular recipe will be written in your notebook of "the most successful recipes." Exactly how it is recorded now with me :)
Ingredients
Servings 6- milk - 1/4 tbsp.
- flour - 1 tbsp. l.
- sugar - 1 tsp. l.
- fresh yeast - 20 g (or 8 g dry yeast)
- cottage cheese - 250 g
- butter - 50 g
- eggs - 2 pcs.
- yolk - 1 pc.
- sugar - 2/3 tbsp.
- sol - 2/3 h. l.
- vanilla sugar - 10 g
- flour - 2 tbsp.
- candied fruits, raisins, dried fruits - to taste
- icing sugar, candied fruits, nuts, confectionery sprinkles
Cooking
Step 1
Let's prepare the steam first. Heat milk to a temperature of about 37-40 degrees, dissolve sugar, yeast in it, add flour, mix. Cover the bowl with cling film and place in a warm place for about 15 minutes. (yeast should rise like a bubble cap). My warm place is the oven, which I preheat to 50 degrees, then turn it off, leaving the light on. It is there that my dough always "ripens".
Step 2
I knead the dough for Easter cakes in a stationary mixer. Of course, if you don’t have such a mixer, you can knead the dough manually with a wooden spoon, but then you have to try, because the dough is very viscous.
Step 3
Put 2 eggs, yolk and sugar into the mixer bowl and whisk well for 3-4 minutes. You should get a white fluffy mass. Grind cottage cheese through a sieve into the egg mixture (take cottage cheese not too dry, but not soft, but of medium pasty consistency), pour in melted butter, add salt and vanilla sugar. We change the nozzle to the "paddle" and mix the mass until smooth. It is important to mix the ingredients very well. Add the risen brew and mix well again. Sift flour and candied fruits into the mixture and mix everything well again. The result is a sticky, not too thick, but not liquid, very viscous dough. Usually it takes me a full 2 tbsp. flour.
Step 4
Cooking forms for Easter cakes. If these are not disposable paper ones, but metal ones, then we lubricate them with oil. We spread the dough on 1/2 of the height of the form, cover with a film on top and put in a warm place. The dough should rise at least 2 times. It can take from 1.5 to 3 hours, depending on the yeast and on the proofing conditions.
Step 5
Cake baking. Preheat the oven to 200 degrees. We put the forms with the approached cakes in the oven for 10 minutes. Then lower the temperature to 180 degrees and bake for another 30-60 minutes. The baking time depends on the size of the mold. After 30 min. start checking the Easter cakes for readiness with a test for a dry splinter. If the splinter comes out dry, the cake is ready! It is important not to overdry the cookies. And another moment, if the top is already well reddened, and the cake is not baked yet - cover the top with foil.
Step 6
When the cake is ready, take out, cool and decorate as desired. I decorated one cake with colored icing, candied fruits and nuts. The second Easter cake - colored glaze and confectionery toppings. Believe me - this is a very tasty and troublesome recipe for Easter cake. And better not believe, but check! Happy Holidays and good and tasty Easter cakes :)