PREMIUM
@lekting
Difficulty: Medium
8 Serves
0.0
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Prep Time
45 min.
Cooking Time
50 min.
Serves
8
Difficulty
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About This Recipe
Cottage cheese Easter cake without yeast is a real find for those who do not have the opportunity to spend the whole day in the kitchen working on a traditional Easter cake. Unlike the classic rich yeast dough, cottage cheese dough does not require time for rising and proofing, which means you can easily bake this cake right before the holiday. The undeniable merits of the recipe include the taste and texture of the finished dessert - it rises well, turns out soft, and stays fresh for a long time. You can decorate the cake with white, colored, or chocolate glaze, candied fruits, small marshmallows, meringue, or berries.
In lists at 0 people
In lists at 0 people
Cooking
Cooked
Planned
Ingredients List
Total ingredients: 14
Serves:
Flour - 370 g
Sour cream - 300 g
Sugar - 250 g
Cottage cheese President 9% Crumbly - 220 g
Butter for greasing finished flatbreads - 120 g
Eggs - 3 pcs.
Raisin - 100 g
Orange - 1 pcs.
Candied fruit - 60 g
Baking powder for the dough - 20 g
Vanilla extract - 8 g
Salt - 2 g
Milk chocolate - 75 g
Cream 20% fat - 50 ml
Nutrition Facts
Serves:
🥓
Fat
249г
🍚
Carbohydrates
668г
🥩
Protein
102г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Preheat oven to 170°C. Place a grill on the middle level. Melt and cool 100 g of butter. Wash the orange thoroughly in hot water and remove the zest with a fine grater.
Step 2
Wash the raisins, add hot water and leave for 30 minutes. Drain the water and dry the berries with paper towels. Cut large candied fruits into small pieces and mix with raisins.
Step 3
Break the eggs into a large bowl, add sugar and salt and beat with a mixer until fluffy foam forms, 5 minutes. Add sour cream and cottage cheese and mix with a mixer until smooth.
Step 4
Pour the butter and vanilla extract into the mixture, add the grated zest and mix again with a mixer at medium speed. Add raisins and candied fruits and stir quickly.
Step 5
Sift the flour and baking powder through a fine sieve and pour into the bowl with the dough. Gently mix the dough with a spatula or mixer on low speed.
Step 6
Grease the cake pans with the remaining butter and sprinkle with flour. Shake off excess flour.
Step 7
Divide the dough into molds. Fill the molds halfway to leave room for the dough to rise. Lightly tap the bottom of the mold on the work surface to prevent voids from forming in the cake.
Step 8
Place the pan with the dough in the center of the oven and bake the cake for 45-50 minutes. Check doneness with a wooden skewer; if necessary, bake the cake for another 5-10 minutes. Remove the cake from the oven and leave to cool in the pan.
Step 9
To prepare the glaze, randomly break up the chocolate and place in a bowl. Bring the cream to almost a boil, pour over the chocolate pieces and leave for 3 minutes. Stir the icing with a spatula until smooth and pour over the cooled cake.
Enjoy your meal!
Follow the instructions step by step