A special note of the taste of Easter cakes is given by the presence of cottage cheese in the dough. Some housewives, once having tried such products, flatly refuse from previous more traditional recipes. In addition, curd cake can be prepared without the participation of yeast. Both variants of such Easter baking are offered below in our material.
Cottage cheese Easter cake - recipe
Ingredients:
- whole milk - 500 ml;
- cottage cheese - 220 g;
- cream margarine - 260 g;
- sour cream with a fat content of 20-25% - 210 g;
- egg yolks - 5 pcs .;
- eggs of chicken - 6 pcs .;
- granulated sugar - 520 g;
- vegetable oil - 50 ml;
- butter - 55 g;
- sifted wheat flour of the highest quality - 1,2-1,6 kg;
- raisins without pits - 200 g;
- Vanillin or other flavor to your taste - 1 sachet or to taste;
- yeast, fresh pressed - 50-55 g;
- common salt - 1 pinch;
For fondant:
- egg whites - 2 pcs .;
- lemon juice - 20 ml;
- powdered sugar - 190 g.
Preparation
Initially, soluble live yeast in a quarter cup of warm water, adding a couple of tea spoons of sugar. After ten minutes, pour the yeast mixture into warm milk, add about half a glass of sugar and a little more flour, stir and leave in the heat for fifteen or twenty minutes. During this time, we separate the yolks from the proteins and whisk the latter with a pinch of table salt to dense peaks. Yolks after that, grind and beat with the remaining sugar until lightening, adding vanillin or essence in the process.
We break the curd with a blender or grind it laboriously through a strainer, achieving a homogeneous texture without grains.
To the foaming spar, we first introduce margarine and butter at room temperature, then yolks and sour cream, followed by cottage cheese, vegetable oil and protein mass. Each time we knead the mass gently with hands. Add to the rest of the ingredients in advance prepared, washed, dried and sprinkled with flour raisins. Now, gradually pouring small amounts of flour, we make a knead, each time mixing the mass well with your hands. The resulting consistency of the test should not be excessively dense. The mass turns out to be quite sticky, but because of the large amount of baking it is also heavy, so it does not last long for the palm of your hand, but it will come loose. We put the dough into heat for a proofing, covering the container with a cloth, about an hour or three. During this time, the dough should be kneaded twice. For the third time we knead it and immediately put it into oiled forms, filling them with a little more than one-third, where the dough should come almost to the brim yet again.
We bake cottage cheese Easter cakes in the oven, heated to a temperature of 180 degrees. Baking time directly depends on the size of the mold, so we determine the availability of cakes for dry wooden skewers.
While they are baking kulichiki, whisk together the proteins, adding lemon juice and powdered sugar in the process. We grease warm products with a ready-made sweetener and make out to your liking.
Cottage cheese cake for Easter without yeast - recipe
Ingredients:
- cottage cheese - 620 g;
- Butter - 260 g;
- eggs large chicken - 5 pcs .;
- granulated sugar - 250 g;
- baking powder - 20 g;
- lemon juice - 45 ml;
- sifted wheat flour of the highest quality - 645 g;
- raisins without pits - 80 g;
- candied fruits - 80 g;
- Vanilla sugar or essence for your taste - 1 standard sachet or to taste;
- common salt - 1 pinch;
For fondant:
- egg whites - 1 piece;
- lemon juice - 10 ml;
- powdered sugar - 90 g.
Preparation
When preparing for cooking cakes without yeast, we combine chicken eggs with sugar and vanilla sugar and process the mass with a mixer until lightening and obtaining a magnificent texture. Next, add a soft or slightly melted cream
For the glaze we beat whites with sugar powder and lemon juice and cover with the resulting product mass. We decorate them to taste with confectionery powder or we decorate them at our discretion.