Easter cakes are incredibly tasty and aromatic homemade baked goods. Each housewife has her own time-tested recipes, according to which, year after year, beautiful and appetizing Easter cakes, decorated with a snow-white cap, appear on the festive table. So I have my favorite ones - cottage cheese cakes for Easter.
Just a mind-blowing aroma that hovers throughout the entire apartment not only during the baking of Easter cakes, but also during the proofing of the yeast dough, will be given to us by orange zest and a pinch of vanillin. Multi-colored candied fruits will give baked goods a festive look and add sweetness.
And, of course, what would it be like without an elegant white hat made of sugar icing! We will prepare it on the basis of egg white and powdered sugar, and so that it is not cloyingly sweet, we will add freshly squeezed lemon juice.
Well, did you persuade me? How to prepare Easter cake using sponge yeast dough with cottage cheese, the subtleties and secrets of working with the dough, options for replacing ingredients - I will try to tell you all this and some other nuances below.
I really want not only our family, but also your Easter table to have these curd cakes (along with your favorite curd Easter cake). The most delicious Easter cakes, the recipe for which I worked hard on (I believe that you will like them as much as we do)!
French meringue is an airy protein cream that does not undergo heat treatment and turns out very tender. As a rule, it is used for making meringue cookies, but it also looks great on Easter cakes. But here it is important to be confident in the quality of chicken eggs and process them correctly before use;
Italian meringue is a custard protein cream in which raw egg whites are subjected to heat treatment by brewing with hot sugar syrup. A very stable and stable cream decor for home baking, holds its shape perfectly and is embossed;
Swiss meringue is a custard protein cream in which raw egg whites are subjected to heat treatment together with sugar, after which they are whipped until thick with a mixer. It is also a very stable, but at the same time delicate mass that looks great on Easter cake. After some time, the meringue weathers and becomes covered with a thin, non-fragile crust, under which the cream remains just as soft and delicate;
Sugar fudge is sugar syrup boiled to a certain temperature, which is whipped and turned into a snow-white mass. When prepared correctly, the sugar fudge remains soft and tender, cuts perfectly with a knife, and does not stick to your hands at all;
sugar glaze on gelatin - does not stick to your fingers at all after drying, and almost does not crumble when cut. True, you need to work with it quite quickly. The fact is that the gelatin in its composition quickly sets and the glaze begins to harden. At the same time, if you do not allow it to thicken enough, the coating will turn out thin and transparent,
classic sugar glaze - smooth, uniform and very beautiful. This glaze for Easter cakes is prepared from powdered sugar, egg whites and lemon juice. The consistency of the finished glaze directly depends on the amount of powdered sugar: from fluid (the cakes will be decorated with drips) to stable and dense.
Ingredients:
Opara:
Dough:
(270 grams) (250 grams) (50 grams) (130 grams) (100 grams) (2 pieces ) (1 piece ) (2/3 teaspoon) (1 pinch) (0.5 teaspoon) (1 tablespoon )
Glaze:
Cooking step by step:
So, let's start preparing Easter cakes with dough. We need it in order to rise the dough well, because the content of cottage cheese in its composition is almost equal to the amount of flour used. To do this, dissolve a teaspoon of granulated sugar in 70 milliliters of warm milk, crumble 15 grams of fresh yeast and add a couple of tablespoons of sifted wheat flour. Mix everything and leave it warm until the dough grows 3 times - for about 30 minutes. By the way, you can use not only fresh (pressed) yeast, but also dry. Then you need exactly three times less, that is, 5 grams - this is a little more than a teaspoon or a heaped spoon. I haven’t tried instant yeast for this recipe, so I can’t say how it will behave in baking, but I think it will work out.
While the dough is growing, let's make other ingredients for the dough. To do this, break 2 chicken eggs and 1 yolk into a suitable bowl (we put the white in the refrigerator - we will use it for glaze). Add 130 grams of granulated sugar and a pinch of vanillin (or a teaspoon of vanilla sugar).
Add cottage cheese and butter to it, which must first be melted and allowed to cool. Mix everything thoroughly.
Then add turmeric (it acts as a natural yellow dye, so if you don’t have it, you don’t have to use it, but the cakes won’t turn out to be a sunny color) and a tablespoon of chopped orange zest (this is about the size of one medium orange). Mix everything again.
Then sift the wheat flour into a bowl and add salt. I would not recommend increasing the amount of flour, so as not to clog the yeast dough, otherwise it will not turn out light and airy. The maximum you can afford is a couple more tablespoons, but no more.
Knead a very sticky dough - this is best done using a mixer or food processor with a dough hook. It is better to knead the dough for at least 10-15 minutes, but it will still be sticky. The main point in this case is this indicator: the dough can be mixed with a spoon, but it must be quite elastic. That is, when mixing, the dough resists, it is a little tight, but again sticks to your hands. Now add candied fruits. If they are large enough, cut them into medium cubes.
Mix everything for another 5 minutes. You see, the finished dough for cottage cheese cakes holds its shape and does not spread along the bottom. But it must be STICKY!
Cover the bowl with cling film or cover with a towel and let it proof until the volume increases by 2-2.5 times. A small digression: quite often I come across recipes for Easter cakes (and other yeast baked goods) that say that after kneading, the dough can be laid out in molds, allowed to rise and then baked. DON'T BELIEVE IT! Yeast dough should always be allowed to rise for at least an hour (preferably two with intermediate kneading) before panning and pre-proofing, as the yeast needs to ferment. Only then can you get yeast baked goods with amazing taste and texture!
When the dough has doubled or tripled in size, it needs to be kneaded and can be laid out in molds. This time I used special paper forms for Easter cakes. One I have is 9 cm (height) x 11 cm (diameter), and the second is a little larger - 10 x 13 cm. You can also use canned fruit cans, which are pre-processed (to achieve a smooth edge) and covered with parchment (on the bottom and sides ). We spread the dough so that it takes up a little less than a third of the entire form. Cover the pieces with cling film or a light natural fabric towel and place them in a warm place to proof. I usually preheat the oven a little and turn off the oven, release the excess heat and set the pieces in there. The ideal temperature would be no higher than 30-35 degrees.
A very tasty cottage cheese cake for Easter is easy to prepare at home: with candied fruits, raisins, dried fruits!
Preparing cottage cheese cake is surprisingly simple and quick! The dough rises only once, straight into the molds, then into the oven, and you’re done! All that remains is to decorate the cooled Easter cakes, wait for the Holy Resurrection of Christ and enjoy a piece of tender, juicy pastry!
- ¼ cup milk
- 1 tbsp. l. with a heap of flour
- 1 tsp. Sahara,
- 8 g dry yeast (2 tsp)
- 250 g cottage cheese
- 50 g butter (I used ghee)
- 2/3 cup sugar
- 2/3 tsp. salt
- 2 eggs
- 1 yolk
- 2 cups of flour
- 2/3 cup raisins and candied fruits
- 1 tsp. vanilla sugar
- 1 tsp. lemon zest
- ½ tsp. turmeric
From these ingredients we got 2 Easter cakes in molds 14 cm in diameter and 8 cm high. If you plan to treat your family, friends, neighbors, feel free to increase the portion by 2-3 times! It’s better to store the finished Easter cakes in a bag so that they don’t dry out. I place them on a large tray and place them in a large T-shirt bag, tying them up without letting the air out.
So let's get started. Prepare the dough: add flour, sugar, yeast to lukewarm milk. Stir and put in a warm place. The dough comes up very quickly, in 15-20 minutes!
Grind the cottage cheese well with melted butter, salt, vanilla, zest and turmeric.
Beat sugar, eggs and yolk with a mixer for 3-4 minutes.
Add beaten eggs to the curd mass and mix.
The dough has already increased 3-4 times. Gently mix it with the dough.
Sprinkle raisins (washed and dried) and candied fruits with flour.
Pour a glass of sifted flour into the dough and mix well with a spoon. Add a second glass and knead into a thick, slightly sticky dough.
Stir in candied fruits and raisins.
Fill the molds (I have non-stick ones, I grease them with oil, line them with oiled tracing paper if necessary) with dough. Cover with a towel or film and place in a warm place to rise.
I put it in a slightly preheated and turned off oven. After 1.5 hours, this is the result!
The dough has more than doubled in size! Preheat the oven to 180c and put the cakes to bake.
After 25 minutes, my Easter cakes were pretty tanned, I covered them with foil and continued baking. After 40 minutes, I checked with a wooden skewer for readiness - the dough was slightly raw inside.
As a result, I baked for 50 minutes until the skewer was dry! Remove the cooled cakes from the molds.
Prepare the glaze: beat the remaining egg whites with sugar. Brush the cakes with glaze, sprinkle with sprinkles, and let dry thoroughly.
In cross section, the cake looks like this: moderately porous, moderately dense, moderately sweet! In general, try it!
Recipe 2, step by step: Easter cottage cheese cake
The main thing, of course, for Easter every housewife should have Easter cake on her table. The classic Easter cake is made with milk, but today I suggest you prepare an unusual and very tasty Easter cake with the addition of cottage cheese. The cake turns out very tender and tasty.
On the eve of the Easter holidays, everyone is looking for some special recipe for a tasty and healthy treat. If you consider yourself one of these people, then this article is just for you! Cottage cheese cake for Easter, the most delicious recipe with photos, which we are about to prepare.
- 200 gr. cottage cheese;
- 500 ml. milk;
- 5 eggs;
- 200 gr. sour cream;
- 250 gr. melted butter;
- 1.5 kg. flour;
- 50 gr. vegetable oil;
- 4 tsp dry yeast;
- raisins, dried apricots, candied fruits;
- vanilla to taste.
Let's start our preparation by preparing the yeast. To do this, take yeast and dilute it in 100 ml. warm milk. Let's leave to rest for about fifteen minutes in a quiet and warm place.
Let's also prepare our raisins. To do this, you need to soak it in warm water or rum.
While our yeast is suitable and the raisins are saturated with flavor, let’s move on to the rest of the processes.
It is necessary to separate the whites from the yolks. Beat the whites with a pinch of salt into a thick, stable foam. Grind the yolks with sugar and vanilla into a homogeneous mass.
Mash the cottage cheese with a fork or grind through a sieve, add sour cream and mix until smooth.
You can also use a blender to make your task easier. Add raisins, dried apricots, candied fruits.
Add the unused ingredients to the remaining milk, warmed to room temperature.
At the very end, add our fluffy thick mass of proteins and slowly add flour. Knead the elastic, airy dough, which must be kneaded thoroughly. Leave it in a warm place for an hour to let it rise. After this, grease the molds with butter or vegetable oil, you can also use parchment paper.
Divide all the dough into equal parts, put it in molds and leave it covered for another 40 minutes.
These cakes need to be baked at 180 C° for about 40 minutes. Afterwards, you need to cool them well and grease them with protein glaze. We prepare it by beating the egg whites with sugar or powdered sugar. Decorate with confectionery powder, crushed nuts or chocolate chips. Gorgeous, appetizing, and most importantly very tasty and healthy Easter cakes made from cottage cheese in the oven are ready!
Recipe 3: delicious cottage cheese cake with raisins
- cottage cheese - 250g;
- flour - 2 cups;
- butter - 50g;
- milk - ¼ tbsp.;
- sugar - 2/3 tbsp.;
- vanilla sugar - 1 sachet;
- eggs - 3 pcs. (2 eggs and 1 yolk - in the dough; 1 white - in the custard);
- raisins - a handful, approximately 50-60g;
- dry yeast - 8g;
- salt - ½ tsp;
- powdered sugar - 90g. (for protein cream);
- water - 80 ml. (for protein cream);
- lemon juice - optional (for protein cream).
Let's prepare in advance the necessary products for the dough. To knead the Easter cake dough, you also need the eggs and cottage cheese to be at room temperature; remove them from the refrigerator 30 minutes before starting cooking. It would not be amiss to remind you that it is best to cook Easter cake in a good mood and with a light heart - then everything will definitely work out).
First of all, let's prepare the dough. To do this, take warm milk (¼ cup), mix with 1 tbsp. sugar and 1 tbsp. flour, pour dry yeast into a bowl, mix the Easter cake dough with a whisk until smooth, cover with a lid or towel and put it in a warm place so that the yeast begins to sparkle and the dough rises. Whoever is used to doing it, and I, like my mother and grandmother, pour well warm water into a basin and place a bowl with the dough, covered with a lid from any pan of a suitable size. After 15 minutes, the yeast is working with all its might and we get a tall cap of suitable dough for the rich curd dough for Easter. If there is no cap of dough, we run and buy other yeast.
Rub cottage cheese for Easter cake (ordinary crumbly soft cottage cheese, never in tubes) with a spoon through a fine sieve until it becomes a homogeneous mass.
In a large bowl, in which the Easter cake dough will be kneaded and risen, mix 2 eggs and 1 yolk, sugar with a mixer. Beat the mixture until white at medium speed. We put 1 remaining protein in the refrigerator, from which we will prepare custard protein cream for coating.
Add grated cottage cheese, melted butter, salt and vanilla sugar to the egg-sugar mixture. Mix.
Add the appropriate dough to the cottage cheese cake dough and mix again with a mixer.
Take 1 tsp from the volume of flour. and mix with raisins so that they are evenly covered with flour, this is better for baking the cake and evenly distributing the raisins in the dough. Add flour to the Easter dough, mix with a spoon, and then add raisins and mix again until the mixture is homogeneous, so that the raisins are evenly distributed throughout the Easter cake dough.
Place the bowl with the dough in a warm, draft-free place until it rises. For a good cottage cheese Easter, you need the dough to rise in the bowl 2 times. Then you can work with it. The process takes 1.5 - 2 hours. Again, I put a bowl of Easter cake dough in a bowl of warm water, and from time to time I add boiling water from the kettle. If the yeast is good, the process goes quickly.
Knead the finished dough with a spoon and place in molds greased with vegetable or butter. If you have disposable paper pans for baking Easter cakes, this is an ideal option. The dough should fill the molds 1/3, or at least a little more. It rises a lot when baking. Leave the dough in the pans to proof for 10 minutes, during which time we turn on the oven to heat up. Everyone advises heating at 200 degrees, everything burns in my oven, so I cook at 150-160 degrees.
Place the cottage cheese Easter cakes in a preheated oven and bake until done (check with a dry torch). For the same sufferers whose baked goods burn while the inside remains raw, I can advise making hats from foil so that the top of the baked goods does not burn. When 15-20 minutes have passed and the cakes in the oven have risen to the desired size, their tops are already sticking out of the molds - make hats from foil and put them on them.
When the cakes are ready, remove them from the oven and leave them to cool on the counter. Some people advise putting them on their side, I don’t do that, they just cool in the molds, and then I carefully take them out.
When the Easter cakes have cooled, prepare custard protein cream for decoration. To do this, mix water and powdered sugar in a saucepan, bring to a light boil and boil until syrup (thickening is needed). Towards the end of preparing the syrup, beat the protein with a few grains of salt into a strong foam, and then pour sugar syrup into it in a thin stream, without stopping whisking. I couldn’t film the process, my hands were full, but it is described in detail everywhere and is quite easy to prepare. Beat the protein cream until a thick, stable white foam, and then decorate Easter cakes with it. Bon appetit and happy Easter! The cakes turned out very tender, moist, and flavorful.
Recipe 4: cottage cheese cake with yeast (with photo)
Easter cake is made from curd, yeast or yeast-free dough with the addition of raisins and various candied fruits and baked in a cylinder-shaped oven or oven, with a top that resembles a church dome. The top of the Easter cakes are coated with protein-sugar glaze and decorated with multi-colored sprinkles. According to another option, decorations made from the same dough as the Easter blank are placed on top of the Easter blank. A good cake is made only from fresh and high-quality products.
- Milk 100 ml
- Wheat flour 2 tbsp. l.
- Live yeast 50 g
- Granulated sugar 1 tbsp. l.
- eggs – 4 pcs. + 2 yolks;
- fat cottage cheese – 0.5 kg;
- flour – 800-900 g;
- butter – 100 g;
- granulated sugar – 200 g;
- salt – 1 pinch;
- vanilla sugar – 1 tsp;
- a handful of raisins;
- a handful of candied fruits.
For the glaze:
- powdered sugar – 180 g;
- lemon juice – 1.5 tbsp.
- egg whites – 2 pcs.
For decoration: colored powder; confectionery decorations.
In a small, deep, metal container, heat the milk to body temperature. I use a mug for this.
Grind fresh yeast into milk by hand or sprinkle dry yeast.
Measure flour and sugar into the same container. Take a whisk and mix thoroughly with it so that the yeast and sugar dissolve and the flour lumps break up.
Cover the container and set aside for 1 hour. The dough should have time to rise and settle.
Soak raisins, candied fruits or dried apricots in heated water for 20 minutes. After this, dry with a paper or regular towel and lightly roll in flour.
Melt the butter in a small bowl.
The cottage cheese must be thoroughly beaten with a blender or ground using a sieve.
We take the container that we prepared for the dough and put the cottage cheese into it. Pour the butter, the required amount of sugar, salt and vanilla into the cottage cheese. Break four whole eggs into the same container, and separate only the yolks from the other two. Place the whites in a separate container, cover them with something, and put them in the refrigerator. We will need them later and cold. Mix all the contents of the container well until smooth. Pour in the dough and mix again.
Sift the flour using a sieve and add it to the curd-yeast mixture. You need to knead a soft, sticky dough that will be difficult to mix with a spoon. Therefore, pour in most of the flour at once, and then add it in parts, as necessary.
At the end of mixing, add candied fruits, dried apricots or raisins. Preparing Easter cakes Take out the cake pans. I use medium sized paper pans, about 10x12. For this volume of dough, I take 4-5 pieces or replace some with several small ones.
The bottom and walls of the molds must be greased with oil. For this I take a little, 30 grams of butter and melt it. It is better to place parchment circles of the required size on the bottom of metal molds and grease the walls. Fill a little more than half the volume of the mold with dough. And place on a baking sheet. Level the top of the dough until smooth with moistened crayfish. Cover with a towel or film and leave to rise in a warm place for 1.5-2 hours. The curd mass should almost double in size. First preheat the oven to 200°. Place the baking sheet in the middle position, close the door and reduce the heat to 180°.
Bake, removing the covering, for about 60 minutes until the hats are golden brown. Leave the cakes in the switched off oven for a while. Let cool without removing from the molds.
Take a deep and tall vessel. I use a mixing bowl. We pour into it the whites that were waiting for us in the refrigerator.
Beat with lemon juice or citric acid (½ tsp) for about 5-6 minutes. Their volume should increase well. Slowly and without turning off the mixer, add the powdered sugar. You can easily make it from regular granulated sugar by grinding it in a coffee grinder. Beat until you get a glossy, dense mass.
If you used metal molds for baking, then you need to take the cakes out of them. And if you used paper ones with pictures, then you don’t have to take them out, you can remove them before serving. Coat the top of each cooled Easter cake with glaze, trying to do it evenly and neatly.
Sprinkle the top with colored powder or other confectionery decorations: beads, flowers, and so on. Leave until the glaze hardens.
Recipe 5: Easter cake with cottage cheese (step by step)
A recipe for those who are baking Easter cakes for the first time. I'll tell you all the secrets of yeast baking.
When I watch video recipes where yeast baked goods are prepared, and I see how they “dust” the table with flour, I would say a huge amount of flour... Oh, horror! For what? You can't do that. If you add the exact amount of flour as indicated in the recipe, and the dough remains sticky, it should be so. The main goal is to saturate the dough with oxygen. Gradually, saturated with air, the dough will “come together” and acquire a completely familiar consistency.
Another important nuance is that I add oil (vegetable or butter) at the end of the kneading. That's how I was taught. Why do I add vegetable oil at the end of the kneading? It does not immediately become part of the test structure, but gradually.
Grease the walls of the bowl in which the dough is kneaded and will rise with vegetable oil (or olive oil).
I soak a towel in hot water, wring it out and cover the bowl with the dough (Yulia Vysotskaya does this, I liked this practice, I now also do the same manipulations).
Yeast dough does not like drafts and sudden temperature changes. Therefore, close the windows and vents in the kitchen... I know that some housewives, in order for the dough to rise faster, put the pan with the dough in warm water. I put it in the oven that is turned off (there are definitely no drafts there).
Yield: two medium Easter cakes. The weight of one finished Easter cake is 360 g.
Diameter of molds - 9 cm, height - 10 cm
For the dough:
- flour - 30 g
- dry instant yeast for baking - 2 tsp.
- milk - 60 ml
- sugar - 1 tsp.
- flour - 300 g
- cottage cheese - 200 g
- butter - 50 g
- vanilla sugar - 1 tsp.
- salt - ½ tsp.
- sugar - 130 g
- large chicken egg - 1 pc (weight 69 g)
- raisins - a handful
- a little olive oil to grease the bowl
Preparing the dough: Yeast must be diluted with milk heated to 38°C! All products for yeast dough must be the same, preferably room temperature. Therefore, it is worth taking care of this in advance.
Dissolve yeast and 1 tsp in warm milk. sugar, add 30 g of flour and mix until smooth. Cover and place in a warm place for about 40 minutes until the dough doubles in volume.
Wipe the cottage cheese, add the dough, eggs, sugar, vanilla and salt. Beat until smooth. Gradually add the rest of the flour and knead a very thick sticky dough. I always add oil at the end of the kneading. In this recipe, melt the butter in advance and add it to the dough when slightly cooled.
Knead the dough in a food processor or by hand for about 15 minutes. I use my mixer with the dough hook first and then my hands.
Form the dough into a ball, place in a deep bowl (grease the sides with olive oil), cover with a towel dipped in hot water (wring out the towel, of course), and leave to rise in a warm place (without drafts).
This may take about an hour and a half, since the curd dough is quite heavy.
Knead the risen dough and add raisins.
Divide into two parts and place in molds. The form should be filled no more than 2/3.
Place the molds in a warm place, cover with a clean kitchen towel and let the dough rise for another 45 minutes.
Place in the oven, preheated to 180-190 degrees and bake for 35-40 minutes (depending on your oven).
Check readiness with a toothpick.
Remove the cakes from the oven and place them on their sides to cool.
Turn over every 15 minutes to prevent the sides from becoming squashed. Sprinkle the finished cakes with powdered sugar or decorate with glaze if desired.
The weight of the finished dough after kneading is 780 grams. The weight of one finished Easter cake was 360 grams (2 pieces x 360g = 720g)
Recipe 6, simple: cottage cheese cake without baking
Cottage cheese cake for Easter is a very tasty and healthy ritual dessert of Orthodox Christians. In addition to its excellent taste, one of its main advantages is that almost everyone can make cottage cheese cake without baking at home. In addition, you can experiment with its composition by adding your favorite ingredients to the cottage cheese: prunes, raisins, nuts, dried apricots, coconut flakes, etc. By adapting Easter to your own tastes and the tastes of your loved ones, you will receive a unique recipe that will only be yours .
In our step-by-step recipe with photos, candied fruits and raisins are added to the cottage cheese cake. These are classic, time-tested ingredients that are used in almost any Passover. The taste of the dish is very delicate, and at the same time it looks extremely appetizing in cross-section, which is clearly visible in the photo.
It's time to start making cottage cheese cake for Easter according to our recipe!
- cottage cheese - 1 kg
- sugar - 1 glass
- egg yolk - 4 pcs
- Smenata 30% fat – 200 g
- candied fruits – 50 gr
- raisins – 50 gr
- salt - a pinch
- vanilla sugar - 2 tsp.
- almond flakes - to taste
Combine 4 egg yolks with 1 tbsp. granulated sugar and a pinch of salt. Beat the mixture until white.
Using a blender, mix 1 kg of cottage cheese (5%-9%) with 200 g of very fatty (preferably homemade) sour cream and 2 tsp. vanilla sugar.
Place the beaten yolks into the cottage cheese, mix well, and then add 50 g of candied fruits and raisins (the latter must first be washed and dried with a paper towel).
Mix everything, transfer the curd mixture into a colander lined with double gauze and place it in a container where excess moisture will drain. Cover the mass from above with the ends of gauze, cover with a saucer and place the weight. Under pressure, the curd cake should spend a day in the refrigerator.
The next day it will be ready. Simply turn the cake over onto a plate and decorate it on top with fruits, nuts, candied fruits, raisins or, as we do, almond flakes.
Recipe 7: cottage cheese cake made from yeast dough
Easter is coming, let's learn how to bake the most delicious cake in the world - cottage cheese cake, with tender pulp and crispy glaze. All my friends bake Easter cakes only according to this recipe, try it, I’m sure you’ll like it too.
- Cottage cheese 250 grams
- Butter 50 grams + grease the pan
- Sugar 2/3 cup + 1 teaspoon for sponge
- Salt 0.5 tsp
- 2 eggs + 1 yolk
- Flour 2 cups + 1 tbsp for dough
- Raisins 2/3 cup
- Vanilla sugar 1 teaspoon
- Yeast 20 grams (fresh)
- Milk ¼ cup
Let's make a dough dough. For this we need fresh yeast, a tablespoon of flour, 1 teaspoon of sugar and ¼ cup warm milk.
Mix all the ingredients for the dough and place in a warm place for 20-30 minutes; the dough will rise very quickly.
While the dough is rising, you can make the dough. Using a mixer, beat 2 eggs, 1 yolk and sugar until fluffy and light.
Then add cottage cheese and mix well.
Melt the butter in the microwave until liquid.
Add slightly cooled butter to the dough and mix well.
Now our dough has arrived, add it to the dough and mix well.
And the last step is to add the sifted flour, salt and mix again.
We sort the raisins, rinse with water, let dry and mix with flour. This will prevent the raisins from sinking to the bottom of the cake.
Mix the dough with raisins.
I greased the cake pans a little and put the dough 2/3 the size of the pan.
Let the dough rise in the molds. The dough will double in size.
Bake the cakes in an oven preheated to 180 degrees for 45-50 minutes; readiness can be checked with a splinter. For the glaze, take 1 egg white, mix it with 200 grams of powdered sugar, add a couple of drops of lemon juice.
We cover our Easter cakes with glaze and decorate with candied fruits, berries, and nuts as desired. All is ready.
In terms of its grandeur, the bright holiday of Easter cannot even be compared with the celebration of the New Year, and, probably, this bright holiday can’t be compared with anything at all. It is special and you need to prepare for it in advance. So today we offer you another proven recipe for Easter baking - cottage cheese cake. This is not a sweet cottage cheese Easter, cottage cheese is one of the ingredients of yeast dough, to which, in addition to cottage cheese, sour cream, yolks, milk, butter and sugar are added. Such cakes need to be baked in advance, 2-3 days before the celebration, because the taste of the dough is not dry, but slightly moist. Delicious, in a word!
I took a special photo of these cottage cheese cakes before I decorated them with fondant. Dough made with live yeast works very well, it turns out airy and rises well.
My baked goods rose so much that their tops rested on the very top of the oven, and there were even tanned marks on them. Keep this in mind when laying out the dough into molds so that your Easter cakes don’t look like mushrooms like mine.
You can decorate baked goods for Easter in different ways. Most often, the cake is decorated with glaze made from chicken proteins that remain from the dough. My child is allergic to this type of fudge, so I make the decoration with melted white or dark chocolate or just mix powdered sugar with lemon juice.
Many people buy Easter cakes in stores, but you are unlikely to find one with cottage cheese there! To see if this recipe is right for you or not, try baking half a batch. From it I got three large Easter cakes.
I baked them in ready-made paper molds. A very successful invention, I would say! Each sweet product comes in individual packaging, which makes it a pleasure to give and receive a gift. And then, the paper form on the sides and the icing on top protect the holiday baked goods from drying out. Very comfortably!
Why do we bake Easter cakes at home when bakeries present their products on the eve of the holiday literally on every corner and in every store? Yes, because store-bought baked goods don’t taste the same as homemade ones. And why? Yes, because love and kindness are put into homemade Easter cakes, but store-bought Easter cakes are made by machine, well, they have no soul.
There is a belief that if the Easter cake is a great success, then the whole year in the family will be glorious. To ensure that Easter cakes are always successful, you need to know a few rules for baking them.
Old people said that the first thing you need to do is create a favorable atmosphere in your home and in your head too. This should happen every day, but on the day of Easter baking you should think about it especially. Don't shout, speak in a low voice, don't slam the door, don't rattle the dishes. Our grandmothers believed that it was precisely these noises that could spoil the suitable dough for Easter cakes. Let's take the advice of our grandmothers to heart, and let's start baking Easter cake with cottage cheese, tasty and very aromatic.
Cottage cheese cake with yeast and sour cream
To prepare you will need
Ingredients:
- Milk – 500 ml,
- Margarine or butter – 250 grams,
- Cottage cheese – 200 grams,
- Sour cream (preferably high fat content) – 200 grams,
- Chicken eggs – 6 pieces,
- Yolks – 5 pieces,
- Granulated sugar - 2.5 cups,
- Vegetable oil (refined) – 50 grams,
- Live yeast (raw) – 50 grams (or dry active 4 teaspoons),
- Wheat flour (premium grade) 1.2 - 1.5 kg,
- Vanillin – 1 gram,
- Raisins (any seedless) – 100 grams.
Ingredients for protein fudge:
- Egg whites – 2 pieces,
- Sugar – 100 grams (powdered sugar can be used).
Cooking process:
We sift the flour in advance, it is advisable to sift it several times so that the flour is enriched with oxygen, this will make the dough even more tender and airy.
Now we need some milk. In a small amount of milk + 50 ml of water you need to dilute raw pressed yeast, add half a teaspoon of granulated sugar and cover with a napkin and leave to ferment in a warm place.
While the yeast is fermenting, we will work on the remaining ingredients. Egg whites need to be separated from the yolks and whip the whites with a pinch of salt into a fluffy foam. Grind the egg yolks (11 pcs.) until smooth with the remaining granulated sugar and vanilla. You can use any cottage cheese, but with homemade cottage cheese the baked goods will still be more tasty and aromatic. Cottage cheese must be ground through a fine sieve or mashed with a fork. You can also grind cottage cheese and sour cream using a blender.
Prepare the raisins in advance. The raisins, washed and soaked in warm water, need to be dried and then rolled in flour so that they can easily be mixed into the dough.
Pour the yeast into the slightly warm (but not hot!) milk, then add the remaining ingredients to this mixture: melted margarine or butter, egg yolks, cottage cheese, sour cream, vegetable oil and finally add the protein air mass. After adding each ingredient to the dough, you need to mix everything thoroughly.
Well, now you need to add the sifted flour into the Easter cake dough in small portions. Why in small portions? Yes, because you need to knead the dough so that it is not tight and not liquid. As a result, baked goods made from hard dough will not be fluffy.
You need to be patient and knead the Easter cake dough well. At the end of kneading, the slightly sticky dough should, due to its heaviness, come off the palm itself, and it should not be tight.
It’s better to give it time to come up and then decide whether you need to add more flour or not.
During rising and subsequent kneading, the gluten in the dough will swell and it will become completely different in structure. It is better to choose a deep cup or pan. It’s convenient to knead this way, and you can hide the yeast dough from drafts. Place in a warm place to rise and ripen for 2.5 – 3 hours. During this time, the butter dough with sour cream and cottage cheese needs to be kneaded 2 - 3 times. At the last stage, add raisins or candied fruits to the dough.
After the third time, you can begin to form the cakes. Grease the Easter cake pan with butter or margarine and fill it 1/3 full. During the baking process, the dough will increase in size and occupy the entire pan. Let the molds with the curd dough rise for about 30 minutes. The room should be warm, and now is the time to turn on the oven to warm it up.
Then, when the dough rises in the molds, put the cakes in the oven. We bake cottage cheese cakes at 180 degrees. Cooking time depends on the size of the molds, more precisely, their volume. In a step-by-step photo recipe, I baked 3 medium-sized Easter cakes from half the portion indicated in the ingredients. Bake the cake with cottage cheese in the oven for an average of 40 minutes. It all depends on the size of your pans; small muffins bake much faster. Watch the top, its color and check the dough with a wooden skewer to control it. If the stick is wet and the crust is already quite golden brown, the molds can be covered with foil or paper.
While the cakes are baking, we will prepare the egg white icing or fondant. To do this, beat the egg whites with granulated sugar or powder until stiff peaks form; you can add a few drops of lemon juice to the fudge to taste. Immediately cover the hot cakes with the prepared protein glaze. When you apply glaze to hot cakes, it dries quickly and then does not come off the cake. If we use chocolate for the glaze, then wait for the beads to cool completely. To fully ripen, the Easter cake must stand (at least a day) and only after that can it be cut and tasted a piece at the festive Easter table.
If you don’t have time to tinker with yeast dough, this is not a reason to give up homemade baking. Prepare.
Bon appetit and good recipes!
Best regards, Anyuta.
Our family loves candied fruits - tasty, healthy and bright on a plate. I add them to porridges, make buns and cakes with them. But one of my favorite dishes was Easter cottage cheese with candied fruits. The recipe is very simple, and the result is delicious! The delicacy is suitable for both Easter holidays and everyday life - if you give the dish a different shape. Be sure to try it, especially if your children don’t like cottage cheese too much and don’t believe that it’s healthy. Such Easter can be placed on the table for guests without hesitation or taken to church for consecration.
Cottage cheese Easter recipe
- Cottage cheese - 500 g (I used 0.5 kg of cottage cheese, but if you have exactly the same Easter egg as mine, double all the ingredients, since my Easter cottage cheese turned out to be too small)
- Chicken egg yolks – 2 pcs.
- Sugar – 130 g.
- Butter - 100 g.
- Sour cream (you can use 33% heavy cream) – 100 g. Vanilla sugar (or vanillin) – 1 sachet.
- Dried fruits (candied fruits) – 100 g.
You will also need a bean bag - a special device for making beads (can be bought in the hardware departments of supermarkets), and a piece of gauze.
How to cook
Any novice housewife can cope with preparing cottage cheese Easter, this is not baking Easter cakes, which requires skills in working with yeast dough.
All products for Easter must be fresh; it is better to take farm cottage cheese, sour cream, and eggs. Remove all ingredients from the refrigerator in advance so that they are well mixed.
If the cottage cheese you get is coarse-grained, beat it with a special blender attachment or rub it through a sieve.
Candied fruits should be washed well and poured with hot water to swell them.
Do not use boiling water, otherwise the candied fruits will become limp and turn into mush!
If you use dried apricots, like me, also rinse them, cut them into small pieces and steam them with candied fruits.
Combine sugar with egg yolks (2 pcs.) Stir until smooth.
Add sour cream (100 g) to the stirred eggs with sugar.
Mix eggs with sour cream until smooth.
Add butter (100 g)
Place all the mixed ingredients on the fire. The heat should be low, this will prevent the yolks from curdling.
We take the candied fruits out of the water, squeeze them out, dry them on a towel, then cut them into small pieces.
Add chopped candied fruits to the cottage cheese.
Mix the curd mass. Add the heated mixture with yolks, sugar, sour cream.
Mix and get a homogeneous curd mass with candied fruits.
We assemble the bean box (it’s very easy to do, like a construction set). Children will be happy to help you!
Now we need gauze, which should be folded in two layers and carefully spread over the entire surface of the mold. Place the curd mass in the pan.
As you can see from the photo, my bean bag was not filled to the top. So next time I'll use double the ingredients!
Cover the cottage cheese Easter with the ends of the gauze.
The Easter box needs to be placed in a plate into which the Easter liquid will drain. Place a load on top of the Easter (for example, a two-three liter jar of jam). We put our preparation in the refrigerator overnight.
In the morning, take the Easter cottage cheese out of the refrigerator and remove the load. Carefully open the gauze and take the Easter out onto a plate, base down.
We decorate our holiday treat with candied fruits and serve!
How do you prepare cottage cheese Easter? Have you tried making it using this recipe? Share your reviews and photos in the comments. Thank you!
Another option for a delicious treat for Easter is Easter cake with cream. I recorded a detailed video recipe for you and posted it on our YuoTube channel, I wish you pleasant viewing!
Happy Easter!
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