Curd cake on dough

We prepare dried fruits and candied fruits for subsequent addition to the dough. We wash them and fill them with hot water for steaming for ten minutes. Then we drain the water and pour the dried fruits on a towel to dry. Place the prepared dried fruits in a bowl, add orange zest and rum, mix. We tighten the bowl with cling film and leave until called up.

We turn to the preparation of the dough. To do this, pour warm milk into a bowl, add one tablespoon of granulated sugar from the total amount, crush the yeast and mix thoroughly until smooth. Pour in flour from the total volume in such an amount that the mass turns out to be the consistency of thick sour cream. We tighten the bowl with the dough with cling film and put it in a warm place for lifting. After approximately half an hour, the dough should increase two to three times.

While the dough is coming up, prepare the rest of the dough. Put the cottage cheese, sour cream in a separate bowl, break the eggs and put the yolks. Add granulated sugar, orange juice and vanilla extract. Using an immersion blender, punch everything together until a completely homogeneous mass is obtained.

Mix the matched dough with the resulting curd-orange mixture. We work gently with a spatula, no need to whip or stir intensively.

Sift flour and add portions to the resulting mass. We seek to obtain a soft, shaped dough that gathers in a lump and does not stick to our hands. We spread the dough on the work surface and knead it by hand for ten to fifteen minutes. For convenience, we grease our hands with vegetable oil. Roll the kneaded dough into a lump, place it in a bowl, tighten it with cling film and put it in a warm place. After approximately two to three hours, the dough should increase in volume by two to two and a half times.

After lifting, knead the dough with our hands, spread it on a floured work surface. Throw candied peas and dried fruits on a sieve and let the liquid drain. Then we spread them on top of the dough and mix in the total mass.If necessary, add a little flour so that it compensates for the residual moisture of the dried fruit.

Grease the baking dishes with butter. It is permissible not to lubricate paper or silicone forms. We cut the dough mixed with dried fruits into pieces and put in the forms, filling them by a third of the volume. To prevent the dough from sticking, grease your hands with vegetable oil. We leave the completed forms for lifting for about an hour and a half. The dough should rise to the top of the molds. Preheat the oven to a temperature of 180 degrees. We put the forms with the dough in the oven and bake them for about thirty to forty minutes. At the end of baking, pierce the cake with a toothpick or wooden skewer - if it comes out dry, then the products are ready.

We take out the finished cakes from the oven, let them cool to a warm state. To prepare the icing for the coating, beat the cooled egg whites with the icing sugar. We achieve a thick glossy mass. Lubricate the surface of warm cakes with the resulting glaze and let it dry.