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Wet cake with cottage cheese

0
1723
Kitchen Russian
Calorie content 149.1 kcal
Portions 10 port.
Cooking time 12 h.
Proteins * 11.1 gr.
Fats * 3.5 gr.
Carbohydrates* 18.2 g
* per 100 gr. product
Wet cake with cottage cheese
Content

Easter is a church holiday that is celebrated in almost every family. A variety of aromatic pastries are traditionally baked. Each housewife has her own recipe that never fails. Today I want to share a recipe for a delicious wet cake on cottage cheese. The baked goods have a delicate texture.

Ingredients

Cooking process

step 1 out of 11
Pour the pre-warmed milk into a small bowl, add dry yeast, a tablespoon of granulated sugar and a few tablespoons of pre-sifted wheat flour. Stir well, tighten with cling film and leave in a warm place for about 15 minutes.
step 2 out of 11
Break a chicken egg into a deep container and pour in the previously separated chicken yolks, add granulated sugar, vanilla or vanilla sugar and turmeric. Turmeric will give your baked goods a pleasant yellow color. Stir until smooth using a mixer or whisk.
step 3 out of 11
Remove the butter in advance so that it becomes room temperature. Add softened butter and cottage cheese to the egg mass. Stir with a mixer.
step 4 out of 11
Gently pour the activated yeast into the resulting mass and mix again with a mixer.
step 5 out of 11
Sift the remaining amount of wheat flour and send it to the container with the rest of the ingredients. Knead the dough thoroughly. If you knead the dough with your hands, brush them with a little vegetable oil. The dough is sticky and will stick to your hands.
step 6 out of 11
Put the kneaded dough in a container and cover with a lid. The capacity should be several times larger, as the dough will grow well in size. Place the container in the refrigerator. It is best to start the dough in the evening and refrigerate it overnight. By morning, the dough will be ready and you can bake the cakes. Take the dough out of the refrigerator one hour before cooking and let it warm at room temperature.
step 7 out of 11
Sort out the raisins, rinse and dry. Place the dough on a clean work surface. Top with clean and dry raisins. Mix it well into the dough, it is best to sprinkle the raisins with flour, so it will combine well with the dough.
step 8 out of 11
Prepare the molds in which you will bake the cakes. I most often take paper cakes, cakes in them look festively elegant. Divide the dough into three parts and carefully place in the molds. Cover with a clean tea towel and let sit. This may take about an hour and a half.
step 9 out of 11
When the dough is good, brush it with whipped yolk.
step 10 out of 11
Preheat the oven to 170 degrees. Place the cakes in the oven and bake for about 40 minutes. Look at your oven here. Check the readiness of the cakes with a wooden skewer. Cool the finished cakes on a wire rack.
step 11 out of 11
In the meantime, prepare the frosting. I mostly use traditional protein glaze. Decorate the cooled Easter cakes with icing and decorative elements of your choice.

Bon Appetit!

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