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Easter cake with cottage cheese and candied fruits
Baking an Easter cake with cottage cheese and candied fruits is always a great responsibility, labor, and worries. Many factors influence the excellent result. Both the quality of the yeast, the temperature in the room, the ratio of ingredients, and many other moments. Therefore, novice housewives do not risk taking on such responsible baking and instead of making cottage cheese Easter cake, prefer to buy ready-made pastries. But homemade is always better. A great option for an Easter cake can be non-yeasted baking with the addition of cottage cheese. Such cakes are always delicious, take little time to prepare, and the result is excellent. If you are making a cake with cottage cheese for the first time, prepare it according to this step-by-step recipe.
Preparation time: 90 minutes.
Ingredients
Show ingredients
- flour – 2 cups;
- sugar – 2 cups;
- cottage cheese (9%) – 300 g;
- butter – 100 g;
- eggs - 3 pcs;
- vanillin – 1.5-2 g;
- baking soda – ½ tsp;
- lemon juice – 1 tbsp;
- lemon zest – 1 tsp;
- salt – to taste;
- raisins, candied cranberries, candied cherries – 1 cup.
Size of baking molds for cakes:
- diameter – 9 cm;
- height – 8 cm.
Preparation
- Before cooking, all ingredients should be prepared according to the recipe. One hour before cooking, leave the ingredients on the table. The butter should remain in the refrigerator.
- In a large bowl, place the cottage cheese and mash it with sugar. You can do this with a spoon, or you can use a blender, so the mixture will be uniform, without lumps of cottage cheese.
- Add the eggs to the cottage cheese mixture.
- Beat the mixture until homogeneous.
- In a dry bowl, place the flour and salt. Cut the cold butter into small pieces and add it to the flour.
- Quickly rub the flour with the butter into a uniform crumb until the butter is not warmed by the heat of your hands. If small lumps remain, there is no need to worry.
- Add the flour crumb to the cottage cheese mixture. Sprinkle the baking soda on top of the flour and quench it with lemon juice. Cottage cheese and lemon go very well together; the cake will have a lemon aftertaste.
- Beat the mixture well with a hand mixer until homogeneous.
- Prepare the raisins and candied fruits. Soak the berries in hot water for five to ten minutes. Then dry them with a paper towel, and while still dry, you can dust them with flour, if desired.
- Add the candied fruits to the cottage cheese mixture along with the zest of one lemon. Mix everything well again.
- This amount of ingredients is calculated for four molds with a diameter of nine centimeters and a height of eight centimeters. The inside of the molds needs to be greased with vegetable oil.
- Evenly distribute the dough among all the molds. Each mold is filled a little over half, but during baking, the volume will increase.
- Bake the cakes for forty-five to fifty minutes, depending on the oven, at 180°C.
- The cottage cheese cakes are ready. They can be decorated with icing and sprinkles or simply with powdered sugar. It is up to your own preference.
Make the cakes with cottage cheese and candied fruits according to this recipe. Happy Easter!
