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

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.

• 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.

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.

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.

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.

Then add light pitted raisins and candied fruit, 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.

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

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

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

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!

Bon appetit and happy holiday for you!