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Curd cake with candied fruits

0
3342
Kitchen Russian
Calorie content 398 kcal
Portions 6 port.
Cooking time 3 hours
Proteins * 10.2 g
Fats * 10.8 g
Carbohydrates* 64.9 g
* per 100 gr. product
Curd cake with candied fruits
Content

Cottage cheese cake with candied fruits is easy to cook with your own hands. Mixed with curd dough, it will turn out to be juicy and tender, and these qualities will remain in it for several days. Orange candied fruits are especially suitable for curd cake, but you can take others as well.

Ingredients

Cooking process

step 1 out of 14
First, prepare the dough for the dough. Pour warmed milk into a separate bowl, add dry yeast, a spoonful of sugar and 3 tablespoons of flour to it, mix well and put this mixture in a warm place until the dough becomes 2-3 times larger in volume. In a blender bowl or in a separate bowl with a mixer, beat three chicken eggs with three yolks and the rest of the sugar until smooth.
step 2 out of 14
Then add the curd to the beaten eggs and mix again with a mixer.
step 3 out of 14
Then add butter, kept at home temperature and cut into small pieces, to this mass and stir.
step 4 out of 14
Pour a well-suited dough into the curd mass.
step 5 out of 14
Then add half of the flour sifted on a sieve and mix the dough again.
step 6 out of 14
Then add the rest of the flour to this mass and knead a homogeneous dough of a tight elastic consistency with your hands. Cover the dishes with the dough with a napkin and place in the refrigerator for several hours (you can overnight) so that the dough comes up.
step 7 out of 14
After this time, remove the dough from the refrigerator and leave for half an hour at room temperature to warm up a little more.
step 8 out of 14
Then put the candied fruits cut into pieces into the dough and mix again.
step 9 out of 14
Divide the dough with candied fruits into 6 identical pieces and put them in special tins for baking cakes. If you have metal tins, cover them with baking paper and spread with vegetable oil. Leave the dough in the tins for half an hour for proofing. During this time, it should still come up.
step 10 out of 14
Then spread the top of the dough in the tins with yolk mixed with a little milk.
step 11 out of 14
Bake the cakes in an oven preheated to 180 ° C for 40 minutes. Be sure to check the cakes for readiness using a wooden stick. Remove the cooked cakes from the molds. They should turn out to be soft and retain their shape after being squeezed with your hands. This is a sign of quality baked goods. Leave the cakes to cool.
step 12 out of 14
To prepare the icing for cakes, beat the proteins from 3 eggs with powdered sugar and the juice of half a lemon using a mixer.
step 13 out of 14
Spread the cooled cakes with cooked icing. You can just dip the top of each cake in the icing. The glaze will then harden.For decoration, take pastry sprinkles, pistachio flour, chocolate, or whatever your imagination tells you.
step 14 out of 14
You have some wonderful Easter baked goods.

Eat for health and treat your loved ones!

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