Cottage cheese Easter cake

Cottage cheese Easter cake

My family absolutely loves cottage cheese cakes. This recipe caught my eye, I thank Ira (irinka_ov) for it, I immediately started making it and haven’t regretted it at all. The Easter cake comes out tender, shaggy, melting in your mouth. I used dried cranberries, you can also use candied fruits, dried fruits, and nuts.

Ingredients for “Cottage cheese Easter cake”:

Opara

• Milk – 60 ml
• Wheat flour / Flour - 30 g
• Sugar - 1 tsp.
• Yeast (fresh) - 21 g

Dough

• Wheat flour / Flour - 300 g
• Cottage cheese (9%) – 250 g
• Chicken egg - 2 pcs
• Sugar - 150 g
• Butter (melted) - 50 g
• Salt - 1/2 tsp.
• Vanilla sugar - 1 packet.
• Cranberries (nuts, candied fruits, dried fruits) - 100 g

Protein glaze

Nutritional and energy value:

Recipe for “Cottage cheese Easter cake”:

Dissolve sugar and yeast in warm milk. Add flour and knead the watery dough. Place in a warm space for 30-40 minutes to rise the dough 3-4 times. After the greatest rise and settling in the center, we begin to knead the dough.

We make the cottage cheese into a homogeneous mixture by punching it with a blender. Add all the ingredients to it, not counting the flour and cranberries. Mix well.

Add the dough and mix.

Add cranberries, sift the flour evenly and knead a sticky, thick dough.

Cover with film and to double the size, place in a warm space for about 1.5 hours. I followed the advice of the creator of the recipe, placed the bowl of dough in the oven that was not turned on, and placed a covered ladle with boiling water in it. This is how the dough turned out.

Knead the dough after rising and place it in the molds 1/2 in height. I got 6 pieces with a diameter of 7 cm. Let the dough rise by 3/4 or a little more for about 40 minutes. Our Easter cakes will have to be taken out of the oven halfway through the proofing, because we need to preheat it to 175-180 degrees, I put them near the radiator. Bake for 30 minutes until the splinter is dry.

Remove the cakes from the oven and let cool on a wire rack. Cover with glaze, chocolate, powder and decorate as you wish. For the glaze, use a whisk or mixer to mix the egg whites with sweet powder and cover our warm, but not hot, Easter cakes.

Happy Easter to everyone.

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Photo “Cottage cheese Easter cake” from those who made it (1)

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April 24, 2017 lelikloves #

May 21, 2017 lenushka87 # (recipe creator)

April 17, 2017 Vicentina #

April 21, 2017 lenushka87 # (recipe creator)

April 17, 2017 veronika1910 #

April 21, 2017 lenushka87 # (recipe creator)

April 17, 2017 Nadia2014 #

April 21, 2017 lenushka87 # (recipe creator)

April 21, 2017 nafa 87 #

April 16, 2017 Irushenka #

April 21, 2017 lenushka87 # (recipe creator)

April 16, 2017 Snezhk_a #

April 21, 2017 lenushka87 # (recipe creator)

April 16, 2017 Three sisters #

April 21, 2017 lenushka87 # (recipe creator)

April 21, 2017 lenushka87 # (recipe creator)

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April 16, 2017 knfknf55555 #

April 21, 2017 lenushka87 # (recipe creator)

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Curd cake

Sunday, March 22, 2015

Easter cakes are indescribably delicious and fragrant homemade baked goods. Each housewife has her own time-tested recipes, according to which, year after year, beautiful and appetizing Easter cakes, topped with a white cap, appear on the festive table. So I have my favorites - cottage cheese cakes for Easter.

I would like to share with you the recipe for the most delicious Easter cake - tall, ruddy, tender, soft and very fragrant. It contains a significant amount of cottage cheese, which is why the finished baked goods are not dry, moderately crumbly and very tender. And for an appetizing yellowish crumb, we will certainly add turmeric.

Just an amazing smell that hovers throughout the entire apartment not only during the baking of Easter cakes, but also during the proofing of the yeast dough, will be given to us by orange zest and a pinch of vanillin. Multi-colored candied fruits will give the baked goods a festive look and add sweetness.

Well, of course, without a dressed-up snow-white hat made of sweet icing! We will prepare it on the basis of egg white and sweet powder, and so that it is not cloyingly sweet, we will add freshly squeezed lemon juice.

Well, did you persuade me? How to cook Easter cake on sponge yeast dough with cottage cheese, the subtleties and secrets of working with the dough, options for substituting ingredients - I will try to tell you all this and some other aspects below.

I want so much that not only in our family, but also in your Easter table there will certainly be these particular curd cakes (along with your beloved curd Easter cake). The most delicious Easter cakes, the recipe for which I worked hard on (I believe that you will like them as much as we do)!

I am finishing the recipe a year later. It is now April 28, 2016. I wanted to say a little about the icing for Easter cakes. In this recipe, I suggested using protein glaze, which is actually French meringue, as decoration. But you shouldn’t stop there – over the past year I’ve managed to prepare and share with you a ton of new recipes. So, I offer options for decorating Easter cakes (not just cottage cheese ones, but all others) for your choice:

French meringue is an airy protein cream that does not undergo heat treatment and comes out very tender. It is usually used to make meringue cookies, and it also looks great on Easter cakes. But here it is important to be confident in the quality of chicken eggs and process them correctly before use;

Italian meringue is a custard protein cream in which raw egg whites are subjected to heat treatment by brewing with hot, sweet syrup. A very stable and measured cream decor for home baking, holds its shape unsurpassedly and comes out in relief;

Swiss meringue is a custard protein cream in which raw egg whites are subjected to heat treatment along with sugar, after which they are whipped until thick with a mixer. It is also a very stable, but immediately warm mass, which looks great on the Easter cake. After some time, the meringue weathers and becomes covered with a narrow, non-fragile crust, under which the cream remains just as soft and affectionate;

sweet fudge is a sweet syrup boiled to a certain temperature, which is whipped and converted into a white mass. When made correctly, the sweet fudge remains soft and tender, can be cut perfectly with a knife, and at the same time does not stick to your hands at all;

sweet gelatin glaze - does not stick to your fingers at all after drying, and practically does not crumble when cutting. True, you need to work with it quite quickly. The fact is that the gelatin in its composition quickly sets and the glaze begins to harden. At the same time, if you don’t let it thicken enough, the coating will turn out narrow and transparent,

Traditional sweet icing is smooth, smooth and quite lovely. This glaze for Easter cakes is prepared from sweet powder, egg whites and lemon juice. The mixture of the finished glaze directly depends on the amount of sweet powder: from fluid (the cakes will be decorated with drips) to measured and dense.

3 recipes for tender cottage cheese cake

Please your loved ones with airy, tender and fragrant Easter cakes.

7 secrets of delicious cottage cheese cake

1. The fattier the cottage cheese, the tastier the baked goods will be.
2. If the cottage cheese is very dry, you can grind it through a sieve or lightly punch it with a blender. Then there are no lumps left in the dough.
3. To ensure that the cakes are easily removed from the molds, grease the bottom and walls with vegetable oil. It is not necessary to grease paper molds.
4. The dough should occupy no more than half of the pan, as it will rise well during baking.
5. If the tops of the cakes start to get very brown during cooking, you can cover them with parchment.
6. It is not necessary to use the same size molds as indicated in the recipes below. But baking time may vary. It is best to constantly focus on the condition of the Easter cakes. Poke them with a wood skewer and if it's dry, remove the treats from the oven.
7. Remove the finished baked goods from the molds and let them cool completely.

Yeast curd cake

A traditional version of fluffy Easter baked goods with cottage cheese.

Ingredients

For 6 molds with a diameter of 10 cm:

• 140 ml milk;
• 11 g dry yeast;
• 200 g sugar;
• 800 g flour;
• 3 testicles;
• 3 egg yolks;
• ½ teaspoon salt;
• vanilla sugar - to taste;
• 450 g cottage cheese;
• 100 g butter;
• raisins or other dried fruits - to taste.

Manufacturing

Pour yeast, 1 tablespoon of sugar and 5 tablespoons of flour into warm milk. Stir until the mixture is homogeneous and place in a warm space. The dough should increase in volume by 2-3 times.

Beat the eggs, yolks, remaining sugar, salt and vanilla sugar with a mixer. Add cottage cheese and bring until smooth. Mix the mixture with softened butter. Continuing to beat, add the dough, and then a little flour.

Add the rest of the flour little by little and knead the dough with your hands. The dough should set, but remain a little sticky. Wrap it in a bag or cling film. The dough can be put in the refrigerator for 12 hours or left in a warm place under a towel for a couple of hours, then kneaded and allowed to rise for about another 2 hours.

Lightly coat the dried fruit in flour and fold into the dough. Distribute the mixture among the molds and cover with a towel. Wait until the dough rises almost to the top. Bake the cakes in an oven preheated to 170°C for 40–50 minutes.

Bake the rest of the treats too 😋

• 8 recipes for ordinary and extraordinary Easter cakes for every taste

Yeast-free cottage cheese cake

This recipe will help out those who don’t like yeast or don’t want to wait for the dough to rise.

Ingredients

For 2 molds with a diameter of 12 cm:

• 2 testicles;
• a pinch of salt;
• 200 g sugar;
• a pinch of vanillin;
• 180 g cottage cheese;
• 1 teaspoon baking powder;
• 150 g flour;
• raisins or other dried fruits - to taste.

Manufacturing

Using a mixer, beat the eggs with salt. Continuing to knead, add sugar in portions. You should end up with a snow-white, creamy mass. Add vanilla and cottage cheese to it and beat again.

Combine baking powder with flour and gradually add the mixture into the curd mass. Punch the dough with a blender, add dried fruits and stir. Distribute the dough into the molds and place them in an oven preheated to 180°C for 45–50 minutes.

Diversify the menu 🥣

• 10 recipes with cottage cheese for every taste

Yeast-free cottage cheese cake with butter

Another good option for baking without yeast. The oil will make it especially soft and airy.

Ingredients

For 4 molds with a diameter of 10 cm:

• 120 g butter;
• 220 g sugar;
• vanilla sugar - to taste;
• 3 testicles;
• 200 g cottage cheese;
• 250 g flour;
• a pinch of salt;
• 1 teaspoon baking powder;
• raisins or other dried fruits - to taste.

Manufacturing

Using a mixer, beat softened butter with 2 types of sugar. Add the eggs one at a time and stir until smooth. Add cottage cheese and beat well again.

Combine flour, salt and baking powder. Mix the curd mixture with flour and add dried fruits. Distribute the dough among the molds and place in an oven preheated to 180°C for 30–40 minutes.

Cottage cheese cake for Easter

This cake is distinguished by its softness and gentle cottage cheese aftertaste. It comes out bright yellow on the inside and does not go stale for several days. See how to make cottage cheese cake for Easter!

Manufacturing Description:

Ingredients:

• Milk – 80 ml
• Fresh yeast - 15 G
• Sugar - 1 glass
• Sweet powder – 100 G
• Confectionery sprinkles – 1 piece (packing)
• Premium wheat flour – 350 G
• Cottage cheese – 250 G
• Butter – 80 G
• Egg – 3 pieces
• Salt - 1 pinch
• Vanilla sugar – 1 piece (packing)
• Turmeric – 0.5 teaspoons
• Orange zest - 1 teaspoon
• Lemon juice - 2 tbsp. spoons

Number of servings: 3-4

How to cook “Cottage cheese cake for Easter”

Rate the recipe for Cottage cheese Easter cake:

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very tasty cake(✿◡‿◡)

Thanks for the recipe! The cake came out really fluffy inside. Mine are not as beautiful as in the photo, because... The size of the uniform was chosen incorrectly – wide and low. but very tasty!

The dough sits for 4 hours, does not rise, unfortunately the cake will not turn out like in the photo.

Unfortunately it didn't work out. For some reason I didn't get up

Tell me, why add turmeric, for color?

Happy holiday. Thanks for the recipe! Three medium-sized Easter cakes came out, very tasty, sweet and fragrant) next year I’ll make twice as many)

Hello! How many cakes did you make?

Very tasty cake, thank you very much for the recipe.

Julia, Thank you for your feedback!

Good cake, very tasty, thank you

And thank you for your comment!

Can I use dry yeast instead of new yeast?

Ulyana, of course you can!

mmm what a cake. Soon I will have these too))

a wonderful cake now