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Cottage cheese cake with dry yeast

0
955
Kitchen Russian
Calorie content 187.4 kcal
Portions 4 port.
Cooking time 120 minutes
Proteins * 6.2 gr.
Fats * 5.6 g
Carbohydrates* 44.7 g
* per 100 gr. product
Cottage cheese cake with dry yeast
Content

Easter cake is considered a traditional pastry. This is my favorite recipe that my whole family has been using for many years. The cake turns out to be very airy, fluffy and with a light creamy aftertaste thanks to the curd.

Ingredients

Cooking process

step 1 out of 9
First, we need a deep container in which we will mix everything. A saucepan is ideal. Armed with a pan and a spoon, we begin to create. Sift flour into it, add salt and vanillin. Stir dry ingredients.
step 2 out of 9
Next, drive one egg into the dry mixture and add 3-4 tablespoons of sugar. You can replace sugar with any sweetener, such as honey, maple syrup, Jerusalem artichoke syrup or any other syrup, everything to your taste. A sweetener is a must, yeast won't work without it.
step 3 out of 9
We add two tablespoons of butter to the mass, then add cottage cheese, we need 30-40 grams, this is equal to two tablespoons. It is better to take cottage cheese with a high percentage of fat content, it will be tastier. We mix.
step 4 out of 9
Now add dry fast-acting yeast. Thanks to them, the dough will rise faster. Mix everything and pour in a little warm water (not hot!). The dough should be soft, pleasant to the touch. We cover it with a towel and leave it in a warm room to rise. The dough container can be supplied to the battery.
step 5 out of 9
While the dough is rising, let's deal with the raisins. We wash it and fill it with hot water so that it is saturated and increased in size. After that, you need to drain the water and dry it slightly with napkins. Instead of raisins, you can add dried apricots, or you can add nothing at all, everything is to your taste.
step 6 out of 9
When our dough has risen, add the raisins and mix gently, as if wrapping the raisins in the dough. This mixing option leaves the dough fluffy.
step 7 out of 9
The baking dish can be silicone or detachable, whichever is more convenient for you. We make a ball out of the dough and put it in the mold. While the oven is heating up, let the dough rise again.
step 8 out of 9
Put the cake in an oven preheated to 180-200 degrees. We bake the cake for about half an hour - forty minutes, depending on your oven. Readiness can be checked by piercing it with a wooden skewer, toothpick or match, if it is not wet, then the cake is ready and you can take it out of the oven.
step 9 out of 9
While the cake is cooling, prepare the icing. Take chicken protein and mix with three tablespoons of powdered sugar. For color, you can add colored food coloring. Lubricate the top of the cake with icing and sprinkle with sugar. If desired, the icing can be replaced with melted chocolate or not used at all.
Voila! Our delicious Easter cake is ready, bon appetit!

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