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Dry yeast cottage cheese cake

0
4659
Kitchen Russian
Calorie content 273.3 kcal
Portions 3 port.
Cooking time 3 hours
Proteins * 8.6 gr.
Fats * 5.2 gr.
Carbohydrates* 48.2 g
* per 100 gr. product
Dry yeast cottage cheese cake
Content

Here is a simple recipe for curd cake made using dry yeast. There is an opinion that Easter cakes rise better on "live" yeast, however, as practice shows, the baked goods are fluffy and on dry yeast. The curd cake turns out to be tender, moist and very tasty.

Ingredients

Cooking process

step 1 out of 14
Heat the water slightly, then add dry yeast and a little granulated sugar to it. Stir, then add 4 tablespoons of wheat flour here. Mix all ingredients thoroughly until a batter is made. After that, the bowl with the dough should be covered with cling film and put in a warm place for 20 minutes.
step 2 out of 14
Rinse the raisins, then pat dry on a paper towel. If the raisins are large, you can grind them.
step 3 out of 14
Put cottage cheese and milk in a separate container. We interrupt these components with a blender until a homogeneous consistency. Add granulated sugar, vanilla sugar, salt and eggs to the resulting curd mass. We interrupt everything again with a blender.
step 4 out of 14
Next, you need to add softened butter to the working container. We mix everything.
step 5 out of 14
After that we combine the dough with the curd mass. We mix.
step 6 out of 14
We spread the resulting mass on the work surface and begin to introduce wheat flour, thereby kneading the dough. When all the flour has been introduced, the dough must be kneaded for at least 10 minutes.
step 7 out of 14
Roll out the finished dough into a layer, in the center of which we place raisins. We collect the dough to the middle from the edges, knead, distributing the filling in the form of raisins. Transfer the resulting dough to a container, cover with cling film and put in a warm place for 1.5 hours.
step 8 out of 14
Next, distribute the dough with raisins over the forms, filling them half the volume. Then cover with cling film and leave in a warm place for 30 minutes. At the same time, we preheat the oven to a temperature of 180 degrees.
step 9 out of 14
We send the curd cakes to bake in a hot oven for 25-30 minutes. When ready, take out the baked goods from the oven and cool.
step 10 out of 14
While the cakes are cooling, prepare the icing. Soak gelatin in water (20 ml). Leave to swell for about 10-15 minutes. If the instruction provides a different time, be guided by it.
step 11 out of 14
Pour water (40 ml) into a container, bring to a boil, add granulated sugar, mix and cook the syrup until the sugar crystals are completely dissolved. After that, the syrup must be poured into a bowl and removed.
step 12 out of 14
Dissolve the gelatin in a water bath, mix it with the cooled syrup and then beat everything with a mixer at maximum speed.
step 13 out of 14
Dip cooled curd cakes into the finished glaze.
step 14 out of 14
If desired, the glaze can be dyed with food coloring and multi-colored patterns can be made on Easter cakes. Curd cakes made with dry yeast are ready to eat!

Enjoy your tea!

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