3 recipes for tender curd cake

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Delight your loved ones with airy, tender and fragrant Easter cakes.

7 secrets of delicious cottage cheese cake

1. The fatter the cottage cheese, the tastier the baked goods will be.
2. If the curd is very dry, you can grind it through a sieve or lightly punch it with a blender. Then there will be no lumps in the dough.
3. To make the cakes easy to remove from the molds, grease the bottom and walls with vegetable oil. It is not necessary to lubricate the paper molds.
4. The dough should take no more than half of the mold, as it rises well when baked.
5. If, during cooking, the tops of the cakes begin to brown strongly, you can cover them with parchment.
6. It is not necessary to use the size of the molds listed below in the recipes. However, baking times may vary. It is best to always focus on the state of the Easter cakes. Pierce them with a wooden stick and, if dry, remove them from the oven.
7. Remove the finished baked goods from the molds and let them cool completely.

Yeast curd cake

The classic version of fluffy Easter pastries with cottage cheese.

Ingredients

For 6 molds with a diameter of 10 cm:

• 140 ml of milk;
• 11 g dry yeast;
• 200 g sugar;
• 800 g flour;
• 3 eggs;
• 3 egg yolks;
• ½ teaspoon salt;
• vanilla sugar - to taste;
• 450 g of cottage cheese;
• 100 g butter;
• raisins or other dried fruits to taste.

Preparation

Pour yeast, 1 tablespoon of sugar and 5 tablespoons of flour into warm milk. Stir until smooth and remove in a warm place. The dough should increase in volume by 2-3 times.

Beat the eggs, yolks, remaining sugar, salt and vanilla sugar with a mixer. Add the curd and bring to a homogeneous mixture. Mix the mixture with softened butter. Continuing to beat, add the dough and then a little flour.

Pour the rest of the flour in portions and knead the dough with your hands. The dough should set, but remain slightly sticky. Wrap it in a bag or plastic wrap. The dough can be refrigerated for 12 hours or left in a warm place under a towel for a couple of hours, then kneaded and allowed to rise for about 2 more hours.

Dip the dried fruit lightly in flour and knead it into the dough. Divide the mixture into molds and cover with a towel. Wait for the dough to rise almost to the top. Bake the cakes in an oven preheated to 170 ° C for 40-50 minutes.

Yeast-free curd cake

This recipe will help out those who do not like yeast or do not want to wait for the dough to rise.

Ingredients

For 2 molds with a diameter of 12 cm:

• 2 eggs;
• a pinch of salt;
• 200 g sugar;
• a pinch of vanillin;
• 180 g of cottage cheese;
• 1 teaspoon baking powder
• 150 g flour;
• raisins or other dried fruits to taste.

Preparation

Beat eggs and salt with a mixer. Continuing to knead, add sugar in portions. You should have a creamy white mass. Add vanillin and cottage cheese to it and beat again.

Combine the baking powder with the flour and add the mixture in portions to the curd mass. Punch the dough with a blender, add dried fruits and mix. Divide the dough into molds and place them in an oven preheated to 180 ° C for 45-50 minutes.

Yeast-free curd cake in butter

Another good baking option without yeast. The oil will make it especially soft and airy.

Ingredients

For 4 tins with a diameter of 10 cm:

• 120 g butter;
• 220 g sugar;
• vanilla sugar - to taste;
• 3 eggs;
• 200 g of cottage cheese;
• 250 g flour;
• a pinch of salt;
• 1 teaspoon baking powder
• raisins or other dried fruits to taste.

Preparation

With a mixer, beat the softened butter with two types of sugar. Add the eggs one at a time and bring the mixture to a uniform consistency. Add cottage cheese and beat well again.

Combine flour, salt and baking powder. Mix curd mass with flour and add dried fruits. Divide the dough into tins and place in an oven preheated to 180 ° C for 30-40 minutes.