Homemade Easter Cake With Cottage Cheese And Candied Fruits. Step-by-step Recipe With Photo

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Homemade Easter Cake With Cottage Cheese And Candied Fruits. Step-by-step Recipe With Photo
Homemade Easter Cake With Cottage Cheese And Candied Fruits. Step-by-step Recipe With Photo

Video: Homemade Easter Cake With Cottage Cheese And Candied Fruits. Step-by-step Recipe With Photo

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Video: Easy Cottage Cheese Recipes | 10 Recipes with Cottage Cheese 2023, January
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You can easily cook homemade Easter cake with cottage cheese and candied fruits, even without any pastry experience behind you. You can bake Easter cake not only in a special form or in a paper mold. For the first culinary experiences (and not only), I advise you to take a small cast-iron pan. The cake in a frying pan will not turn out as high as in a narrow form, but it never burns and always bakes well inside! Yeast curd dough turns out to be airy, fluffy, sweet and aromatic. To decorate, prepare icing sugar or pour over baked goods with slightly warmed honey and sprinkle with ready-made sugar decorations or simply dust with powdered sugar.

Homemade Easter cake with cottage cheese and candied fruits
Homemade Easter cake with cottage cheese and candied fruits
  • Cooking time: 2 hours 45 minutes
  • Servings: 5

Ingredients for homemade cake with cottage cheese and candied fruits

  • 100 ml of milk;
  • 1 egg;
  • 19 g fresh yeast;
  • 50 g butter;
  • 100 g of cottage cheese;
  • 75 g granulated sugar;
  • 330 g wheat flour;
  • 120 g candied fruits;
  • 65 g light pitted raisins;
  • salt, vanillin, powdered sugar.

Method of making homemade Easter cake with cottage cheese and candied fruits

We heat the milk to a temperature of 30 degrees Celsius, add granulated sugar and fine salt to the milk on the tip of a knife, stir to dissolve the sugar.

Heat the milk, add granulated sugar and fine salt, mix
Heat the milk, add granulated sugar and fine salt, mix

Put fresh yeast in warm milk and mix everything again until the yeast is completely dissolved.

Melt the butter in a saucepan or in a water bath, cool. If you pour hot oil into the yeast mixture, it will destroy the yeast, so the butter is added cooled down!

Add the egg and melted butter to the bowl.

We measure out about 60 g of wheat flour. If the yeast dough is sweet, with butter and eggs, that is, butter, it is usually prepared in a sponge way - first add about 1/3 of the flour, and after about an hour the remaining flour and fillers (dried fruits, nuts, candied fruits).

So, pour the measured part of the flour into a bowl, mix.

Put fresh yeast in warm milk and mix
Put fresh yeast in warm milk and mix
Add the egg and melted butter to the bowl
Add the egg and melted butter to the bowl
Pour the measured part of the flour into a bowl, mix
Pour the measured part of the flour into a bowl, mix

Now add the grated cottage cheese to the dough, mix thoroughly again and leave at room temperature in the warmest corner of the kitchen for 40-45 minutes.

When the dough comes up, sift the remaining flour into a bowl, mix with vanilla (to taste).

We knead the dough, combine with sifted flour.

Add the grated cottage cheese, mix and leave at room temperature
Add the grated cottage cheese, mix and leave at room temperature
When the dough comes up, sift the flour into a bowl, mix with vanilla
When the dough comes up, sift the flour into a bowl, mix with vanilla
Knead the dough and combine with sifted flour
Knead the dough and combine with sifted flour

We knead the dough, it should turn out to be quite thick. The moisture content and the type of flour affect the amount. If the dough is thin, then you have to add flour to achieve the desired consistency.

Kneading the dough
Kneading the dough

Then add light pitted raisins and candied fruit, knead the dough well.

Add raisins and candied fruits, knead the dough well
Add raisins and candied fruits, knead the dough well

We cover the bowl with a lid or a towel, put it back in a warm corner of the kitchen, leave it for 60 minutes. The dough will increase in volume - it will approximately double.

We cover the bowl with a lid or a towel and put it in a warm corner of the kitchen. Leave for 60 minutes
We cover the bowl with a lid or a towel and put it in a warm corner of the kitchen. Leave for 60 minutes

Grease the pan with vegetable oil, knead the dough, put it in the pan and leave it warm again, now for 15-20 minutes.

Knead the dough, put it in a greased pan and leave it warm for 15-20 minutes
Knead the dough, put it in a greased pan and leave it warm for 15-20 minutes

We send the pan into a hot oven for 40-50 minutes (temperature 165 degrees).

We send the cake to a hot oven for 40-50 minutes
We send the cake to a hot oven for 40-50 minutes

Sprinkle the finished homemade Easter cake with icing sugar or decorate to your liking.

Sprinkle the finished cake with icing sugar
Sprinkle the finished cake with icing sugar

It is better to cook Easter pastries 1-2 days before the holiday. You will not only have time to consecrate Easter cakes in the church, but the Easter cake will "ripen" and become tastier!

Homemade Easter cake is ready. Happy holiday to you
Homemade Easter cake is ready. Happy holiday to you

Bon appetit and happy holiday for you!

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