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Cottage cheese Easter cake with prunes
For the bright holiday of Easter, we try to prepare the best and most delicious dishes. Easter baked goods are no exception. Try baking a cottage cheese Easter cake with raisins. The finished products turn out very tender, with an extraordinary milky taste and aroma. Such cakes retain their freshness for a long time. Delight your loved ones with delicious Easter pastries.
Caloric content: 357 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- dry yeast (or pressed yeast – 20 g) – 8 g;
- premium wheat flour – 400 g;
- cottage cheese – 120 g;
- sugar – 100 g;
- butter or margarine – 80 g;
- milk – 150 g;
- salt – 3 g;
- vanillin – 1 g;
- raw egg yolks – 2 pcs;
- raisins – 80 g;
- turmeric – 1/2 tsp;
- vegetable oil (for greasing hands).
Preparation
- Prepare the necessary ingredients. Rinse the raisins beforehand.
- Pour boiling water over the raisins and leave until cool.
- Place the yeast in a suitable deep container, pour in half of the required warm milk, and add a few tablespoons of sugar from the recipe. Mix thoroughly until the sugar is completely dissolved. Cover the container with a towel and leave in a warm place for 10-15 minutes, so the yeast starts to work and a characteristic foam appears on the surface of the starter.
- You can use cottage cheese of any fat content. Pour a couple of tablespoons of warmed milk over it. Blend the cottage cheese mass with an immersion blender until smooth. If you don't have a blender, rub the mass through a sieve.
- Rub the egg yolks with the remaining sugar (it’s better to do this with a whisk). Add vanillin, salt, turmeric, and pour in the melted butter. Mix all the components well.
- Pour the cottage cheese mass into the yeast starter. Mix everything.
- Then add the cottage cheese-yeast mixture to the egg-butter mixture and knead.
- Drain the water from the raisins, add a tablespoon of flour to them, and mix.
- Gradually add the sifted flour in small portions to the cottage cheese-yolk mixture. Knead each portion with a spoon. As soon as it becomes difficult to mix with a spoon, grease your hand with vegetable oil and start kneading with your hands. Knead the dough thoroughly for 4-5 minutes until completely homogeneous. Transfer the dough into a greased container, cover with plastic wrap, and leave in a warm place for 1 hour. During this time, the mass will increase by 2.5 times.
- After the specified time, remove the plastic wrap, transfer the dough to a work surface, and add the raisins on top.
- Mix the raisins into the dough.
- Grease your hands with vegetable oil and distribute the cottage cheese dough into cake molds. Fill each mold to 1/3 of its size. In our case, we got 2 molds with a diameter of 11 centimeters. Place the molds in a warm place and cover with a towel. Leave them for about 1.5 hours.
- This is how our dough has risen.
- Transfer the molds to a baking sheet and send them to a preheated oven at 170°-180°C for 30 minutes. Check readiness with a wooden skewer by piercing the cake. It should come out dry.
- Remove the cottage cheese cakes from the oven and let them cool completely.
- After cooling, we coat the cakes with the prepared protein glaze.
- Sprinkle with confectionery topping on top.
- The cottage cheese Easter cake is ready. Leave at room temperature for another 12 hours so the glaze sets completely.
Wishing you a bright Easter!
