If you have not decided on the recipe for Easter cakes for the Easter holiday, we recommend an excellent version of the products from the cottage cheese dough, which, without a doubt, will not only disappoint you, but will also become one of the most loved ones, leaving other recipes far behind.
How to cook cottage cheese Easter cake - the most delicious recipe with raisins
Ingredients:
- whole milk - 490 ml;
- water is warm - 50 ml;
- cottage cheese - 215 g;
- creamy margarine - 240 g;
- sour cream with a high percentage of fat or homemade - 215 g;
- egg yolks of medium size - 5 pcs .;
- Chicken eggs of medium size - 6 pcs .;
- sand sugar - 515 g;
- vegetable without flavor oil - 60 ml;
- creamy peasant oil - 60 g;
- sifted wheat flour - 1-1,4 kg;
- raisin dark or light to choose (without pits) - 220 g;
- Vanillin - 1 standard sachet;
- fresh pressed yeast - 50 g;
- salt is a large table salt - 1 medium pinch;
For glaze:
- chilled egg whites - 2 pcs .;
- lemon juice - 15 ml;
- fine powdered sugar - 195 g.
Preparation
We warm water to a temperature of 40-45 degrees, we dissolve in it a couple of tea spoons of granulated sugar and dissolve all the yeast in it. After about ten minutes, pour the prepared yeast mixture into the slightly heated milk, dissolving before it half a cup of sugar and the same amount of flour, and stir everything carefully. We put a bowl of spaghetti in the heat for about twenty minutes, after which we gradually introduce the remaining products and mix the dough.
Initially, add the melted creamy margarine and the mousse and stir thoroughly. Then grind eleven egg yolks with the remaining sugar, and six proteins are processed with a pinch of salt mixer until the formation of stable peaks. Cottage cheese while grinding through a sieve or we punched blender. Enter the yolk mixture and sour cream into the dough after the oil. After a minute of stirring, add the cottage cheese, vegetable without flavor oil, vanillin and inject the protein foam.
We knead the mass very gently with a spatula or ideally with hands to pass the heat to the test. Flour sift and pour in small portions, while continuing to mix the dough. In the process, add the previously prepared washed, dried and sprinkled with raisins.
We knead the dough for a long time, at least twenty minutes. Its texture should be as a result soft and slightly sticky. Do not add too much flour at this, otherwise the cakes will turn out to be excessively dense and will quickly stale.
Now we put the vessel with the base of the cakes in the heat and give it three hours for proofing and lifting. During this time, at least twice the dough will need to be crumpled.
After a lapse of time, we distribute the finished cottage cheese dough over oiled molds, filling them by about one-third or slightly more.
While the cakes are once again fit in the molds, we will prepare the oven properly. We warm it to a temperature of 180 degrees, and to the bottom we install a large vessel with water.
We bake Easter cakes from the cottage cheese dough until ready and dry wooden skewers, after which we give them a little cool, make out the frosting, prepared by beating chilled proteins with sugar powder and lemon juice, and baking confectionery powder.