Curd dough is special. It lurks its aroma and taste, which is why it is increasingly used for festive baking.
Easter cakes from the curd dough are simply magical and unusual. It's time to cook!
Cottage cheese cake - general principles of cooking
All cottage cheese cakes can be conditionally divided into 2 groups: from yeast dough and baking powder. Ready-made pastries will differ in the structure of the crumb, its splendor, lightness. If the dough is prepared with rippers, cakes are more like muffins, dense, heavy, but sweet, buttery, melt in your mouth. Yeast products are lighter, more airy, reminiscent of classic holiday pastries.
Before use, it is very important to thoroughly grind the cottage cheese; you can use a food processor. If large lumps remain, they will be noticeable in the test.
What else is added:
• sugar;
• eggs;
• milk basis;
• fats.
For flavor, vanillin goes into the dough. If you have cakes on rippers, you can immediately bake the product. If the dough is yeast, then it requires rest in the warmth, it takes several hours. It is convenient to form cakes in disposable cups, which can now be easily bought. If this did not work out, then metal forms will do. They must be lubricated inside with oil. Now you can find silicone molds, they also work, but baked cakes should be removed immediately, otherwise the bottom and the walls will become damp, become wet.
For decoration, most often use classic protein glaze, the recipe is below. But you can also cover festive pastries with any other sweets, including ready-made ones or requiring just dilution with water. Until the layer has frozen, it is important to have time to sprinkle curd cakes with colored dragees.
Light curd cake with soda
The recipe for a simple cottage cheese cake, the dough for which is prepared with a baking powder, uses simple baking soda. This is the number of products for 3-4 large Easter cakes.
Ingredients
• three eggs;
• 0.4 kg of cottage cheese;
• 0.1 kg of oil;
• flour (how much dough will take);
• 1.3 tbsp. Sahara;
• soda, lemon juice;
• vanilla;
• 150 g of raisins.
For shaving brush:
• two proteins;
• 120 g of powdered or granulated sugar.
Cooking
1. Pour raisins with warm water, let it stand and swell.
2. Rub the cottage cheese through a sieve. Add sugar to it, you can take a little less than indicated in the recipe, just one glass is enough.
3. Now we introduce the eggs one by one, throw a pinch of salt, vanilla, stir and add softened butter. At this stage, it is important to bring the mass to uniformity. If it is difficult to grind with a spoon, then you can use a mixer.
4. Add a glass of flour, extinguish a teaspoon of soda and pour on top. Take a spoon and stir the soda with flour.
5. Now we mix the swollen raisins with a glass of flour, pour into the dough, continue to stir.
6. Add flour so that a thick mass is obtained that is difficult to stir with a spoon.
7. We lay out on the molds. Since the dough is made on soda, it does not rise much, we fill it by 2/3.
8. Turn on the minimum temperature in the oven, put cups with cakes, stand for 40 minutes.
9. Add temperature to 180 degrees, bake for another 45 minutes, check readiness with a toothpick.
10. Beat the squirrels to steep peaks, gradually add the powder. Grease the cakes with fondant, decorate with a colored dragee.
Cottage cheese cake from yeast dough
The yeast dough is rather capricious, it takes more time, but the cottage cheese cakes obtained from it are simply delicious.
Ingredients
• whole milk 500 ml;
• 0.25 kg of oil;
• a pack of cottage cheese;
• 1 g of vanillin;
• 7 eggs;
• 200 g sour cream;
• sugar 1.5 cups;
• 0.05 kg of yeast (pressed);
• flour 1.5 kg;
• 50 ml of oil;
• 120 g of raisins.
Protein fondant, as in the previous recipe.
Cooking
1. Soak the raisins, let them stand for a bit. If it is not dry, then you can just rinse well. Wring, dry on a napkin.
2. We heat the milk, melt the butter, let it cool down for now.
3. We brew yeast in warm milk, add eggs and granulated sugar, whisk everything thoroughly with a whisk so that the mixture is homogeneous. Add 10 g of salt.
4. Add sour cream, then melted butter. You can take culinary margarine.
5. Grind the cottage cheese, put it in the dough.
6. Enter the flour, gradually pour raisins.
7. In the process of kneading the dough, add sunflower oil. It will not allow the hands to stick, and baking stale quickly.
8. The prepared dough should turn out to be soft, light, when pressed, a hole will immediately appear.
9. Transfer to a large pot for 7-8 liters, cover with a towel and keep warm for 2 hours.
10. We take out the dough, knead and wait for the second rise.
11. Now you can divide the mass into pieces, roll the balls and arrange them into shapes. The dough should not fill them above half.
12. Leave the cakes come up.
13. As soon as the level of the dough is equal to the edge of the form, we send cakes to bake.
14. We cook at 170 degrees, time directly depends on the size.
15. The baked cakes are cooled, greased with glaze, the recipe of which is given just above.
Cottage cheese cake on a baking powder
The recipe for a simple cottage cheese cake, which is prepared on an ordinary baking powder, turns out to be soft, tender, sweet. Use any fondant for decoration.
Ingredients
• 0.15 kg of cottage cheese;
• 6 tablespoons of sugar;
• 300 g flour;
• a handful of raisins;
• 50 ml of vegetable oil;
• 1 tsp vanilla sugar;
• 100 ml of milk;
• 1.5 tsp baking cultivator;
• 1 egg.
Cooking
1. Grind cottage cheese, then combine with butter, milk. Immerse blender, beat until smooth.
2. Break the egg into a dry and clean bowl, add the recipe sugar, beat with a mixer until a good foam appears.
3. Add vanillin to the curd, you can add some coolie to make it tastier. Add a glass of flour and beaten eggs, gently stir.
4. Now add the raisins, washed and dried.
5. Enter the remaining flour, baking powder and knead the dough.
6. We put it into prepared molds. We fill 2/3 of the volume. You can use one large bowl.
7. We bake at 180 degrees from 30 to 45 minutes, the time depends on the size of cottage cheese cakes.
Cottage cheese cake with drunk cherry
Not quite an ordinary recipe for a festive cottage cheese cake. Thaw cherry in advance. If the berries are canned, then leave in a colander for draining juices.
Ingredients
• 130 g of cherries;
• 0.33 kg of flour;
• 7 g of dry yeast;
• 60 ml of milk;
• 3 tablespoons of cognac;
• 150 g of sugar;
• 250 g of cottage cheese;
• a pair of eggs;
• 50 g melted butter;
• salt, vanilla.
Cooking
1. Remove seeds from cherries, pour cognac on berries, stir and leave for marinating for an hour, but it is better to do this in advance.
2. Combine the yeast with warm milk, a spoonful of sugar and 3 tablespoons of flour. Stir the dough, set aside, stand the hour.
3. Beat the eggs with the remaining sugar, add salt, transfer to a sponge.
4. Add the grated cottage cheese. Gently stir with a spatula.
5. Add the melted butter, stir and throw the vanilla.
6. Cherry obsolete, put in the dough.
7. Add the flour, knead. Cover the bowl with a napkin, wait for the full rise.
8. We shift the dough into one or more molds for Easter cakes. Again we give a good rise.
9. Bake at 180 degrees until tender. Grease Easter cakes with whipped sugar.
Spicy curd cake
To make such a cake, you will need aromatic spices: ginger, cinnamon, vanilla, as well as a few nuts, you can pour candied fruit.
Ingredients
• 0.2 l of fresh kefir;
• 0.2 l of ryazhenka;
• 150 g of cottage cheese;
• 4 yolks;
• 0.5 packs of oil;
• 0.5 cups sour cream;
• 0.3 kg of sugar;
• vanillin, salt;
• 6 tbsp. flour;
• 15 g of dry yeast;
• 50 g candied fruit;
• 50 g walnuts.
Spices:
• dry ginger 2 pinches;
• one clove;
• ground cinnamon 0.5 tsp;
• vanilla.
Cooking
1. Separate 3 cups of flour, add ground dry ginger and cinnamon, add vanilla, dry yeast and chopped cloves to it. Mix everything thoroughly.
2. Combine the yolks with cottage cheese, grind thoroughly, introduce all the dairy products, add an incomplete teaspoon of salt and melted butter. Stir.
3. Combine the liquid mixture with aromatic flour, to which yeast is added. Stir.
4. Pour candied fruits and chopped walnuts.
5. Now add more flour, until you get the usual yeast dough. Knead to an elastic state, cover the dish, send to a warm place.
6. After the first lift, you need to knead the dough with your hands, then after the second lift you can put it into molds. Fill up to half.
7. Let the Easter cakes rise, send to bake, the oven should be heated to 180 degrees.
Curd cake with dried fruits in a slow cooker
For filling, you can use any dried fruit: dried apricots, prunes, raisins, candied fruits.
Ingredients
• 0.2 kg of homemade cottage cheese;
• ¾ Art. milk;
• half a kilo of flour;
• 11 g of dry yeast;
• 130 g of different dried fruits;
• 0.5 tbsp. Sahara;
• 2 eggs.
Cooking
1. Fresh milk is warmed up a little, pour yeast.
2. Add sugar and eggs to them, salt and shake well. Introduce soft or melted butter, optionally pour vanillin.
3. Rinse dried fruits, cut large specimens.
4. Add a glass of flour to the dough, stir.
5. Introduce grated cottage cheese, mix again.
6. Pour dried fruits, flour. Knead the dough with your hands, leave it to warm for 3 hours.
7. Round a piece, transfer to a multicooker bowl. Leave for an hour to fit. You can turn on the heating for 15 minutes, things will go faster.
8. Bake Easter cake on a baking program for 70-75 minutes.
Curd cake - useful tips and tricks
• If there is not enough fudge to decorate Easter cakes, you can use chocolate melted with a piece of butter.
• For sprinkling Easter cakes, it is not necessary to use ordinary dragees in the form of peas and sticks. In the departments for confectioners and bakery you can buy sprinkles in the form of flowers, droplets, geometric shapes, hearts.
