Curd cake with raspberries

We prepare the ingredients for the cake: we get the eggs, butter, cottage cheese from the refrigerator. It is advisable to bring the food to room temperature. But if we use frozen raspberries, it is better to keep them in the freezer until they are mixed with the dough.

Put soft butter in a wide bowl, add sugar and begin to beat with a mixer at low speed, gradually adding revolutions.

Add cottage cheese to the butter whipped with sugar. It is advisable to wipe the cottage cheese through a sieve or punch it with a blender before adding it to the dough - we don't need curd grains in the finished dough.

After adding the curd, beat everything together with a mixer at medium speed - it is necessary to achieve a homogeneous mixture.

Add eggs to the resulting mixture.

Beat everything again with a mixer on medium speed until smooth.

Sift flour into a bowl with the resulting mass, add baking powder.

Gently mix the flour into the dough and beat everything again with a mixer - there should be no lumps.

It's the turn of the raspberries - add them frozen to the dough and mix very gently with a spoon or spatula. If the raspberries are fresh, try not to crush the berries while stirring - the movements should be smooth. Grease the baking dish with butter, sprinkle with flour and carefully put the dough with raspberries into it. We put the form with the dough in an oven preheated to 170 degrees at an average level. We bake the cake for about an hour. By the end of baking, it should noticeably increase in volume and turn golden. We check the readiness with a wooden stick or a toothpick - it should come out dry if you stick it into the center of the cake.

We take the finished cake out of the oven and let it cool slightly, then remove it from the mold.

Sprinkle the cake with powdered sugar through a strainer - so the powder will "fall" easily and evenly on the entire surface of the product.

Cut the cake into portions and serve.