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Cooking Time
3 h.
Serves
10
Difficulty
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About This Recipe
Curd yeast Easter cake, prepared according to our recipe, turns out juicy and tender. And the technique for making Easter cake with curd is not that labor-intensive. The most challenging part is preparing the yeast dough (it requires careful handling) and waiting for it to rise. Once the dough becomes fluffy (don't forget to distribute it into the molds right after kneading), put the cake in the oven and bake until golden brown. The ready Easter cake with curd has a fresh curd taste and aroma that will fill your home with coziness and warmth and make the spring holiday special.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 17
Serves:
Flour - 600 g
Cottage cheese 5-9% fat - 500 g
Milk - 120 ml
Butter 82.5% - 100 g
Eggs - 4 pcs.
Egg yolk - 2 pcs.
Sugar - 250 g
Pressed yeast - 30 g
vanilla sugar - 2 tsp
Cognac - 200 ml
Dried cherries or cranberries - 100 g
Salt - 2 g
Butter for greasing the mold - to taste
Flour for mold - to taste
Cream with fat content 33-35% - 250 g
Chocolate white - 200 g
Food colors blue, pink and yellow - to taste
Nutrition Facts
Serves:
🥓
Fat
416г
🍚
Carbohydrates
965г
🥩
Protein
222г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Pour cognac over the cherries/cranberries and leave for about 20–30 minutes. Place on a sieve and dry. Rub the cottage cheese through a sieve or beat with a blender until smooth.
Step 2
In a large bowl, grind the yeast with 2 tbsp. l. flour and 1 tbsp. l. sugar until smooth. Mix with warm milk (37–40 °C) and leave in a warm place for about 10–15 minutes.
Step 3
Beat the eggs and yolks with the remaining sugar. Mix with softened butter, vanilla seeds and cottage cheese. Add some salt.
Step 4
Add the yeast mixture to the resulting mass and gradually, while kneading, add the remaining sifted flour. Add cherries/cranberries, stir to evenly distribute. Leave in a warm place for 15 minutes.
Step 5
Grease the bottom of 3 Easter cake pans with butter and sprinkle with flour. Divide the dough into 3 parts and place in the molds, filling 3/4 of the volume. Place in a warm place, covered with a towel, for 45–60 minutes.
Step 6
Brush the top of the Easter cake with milk. Bake in an oven preheated to 200°C for 10 minutes. Reduce heat to 180°C. Cover the cake with foil and bake until cooked through, 40–45 minutes. Remove from oven, transfer pans to wire racks and cool completely. Sprinkle the cakes with powdered sugar.
Step 7
To decorate, bring the cream to a boil. Remove from heat. Immediately add the chocolate, broken or cut into medium pieces. Stir vigorously until smooth. Place in the refrigerator for 20–30 minutes. Divide the cream into 3 parts and color each one a different color. Do not overuse the intensity of the color; the cream should turn out to be pastel colors. Divide the cream into piping bags fitted with a star tip and pipe it onto the cakes, filling the entire top of the cake.
Enjoy your meal!
Follow the instructions step by step