This recipe for cottage cheese cake without yeast will be useful to those housewives who prefer home-baked goods, but do not have time to stand in the kitchen all day. Easter cakes can be baked in the evening, on the eve of the holiday, spending about an hour on baking. The cake turns out very tasty and aromatic, cuts perfectly and does not crumble. Cottage cheese for this cake should be homemade, with high fat content.
To prepare Easter cakes with cottage cheese without yeast, immediately prepare all the necessary products from the list.
Break eggs into a bowl, add sugar and salt. Beat the mixture with a whisk until smooth.
Add vegetable oil, lukewarm milk and slaked soda to the egg mass. Soda can be extinguished with lemon or lime juice. Also add cottage cheese and grind the whole mass well.
Then add washed and slightly steamed raisins to the dough. This year I decided to make Easter cakes with dried cranberries, and I was very pleased with the results. Instead of raisins, you can use various candied fruits.
Sift flour into the dough and add vanillin (1 g) or vanilla sugar (10 g).
First stir the dough with a spoon, then with your hands until it comes together into a ball.
Line the molds with parchment. I use empty tins, but you can also use thick paper molds. Place the dough on half of the molds. To make it easier to form the dough, it is better to grease your hands with vegetable oil.
Bake cottage cheese cake without yeast in an oven preheated to 180 degrees. I baked small cakes for 45 minutes, large ones for 1 hour. Check the readiness of the Easter cakes using a wooden skewer. Cool the cakes on a wire rack, placing them on the side.
Cover the cakes with any glaze and decorate with confectionery sprinkles.
I cut the smallest one right away to show the structure.
Wishing everyone a wonderful Easter weekend.
Bon appetit!
Cottage cheese cake is a godsend for those who want to get away from the usual practice of spending the whole day and half the night baking cakes. No, no, we are not talking about a cake that is baked in Easter cake pans, we will prepare a real rich yeast curd cake, the recipe is simpler than ordinary cakes, because the dough is kneaded in one step and rises once. There is no need to knead the risen dough several times and wait for it to rise several more times. Some even schedule a schedule so as not to miss the next workout. The most interesting thing is that cottage cheese cake is not only not inferior to its classic counterparts, but in my taste even surpasses them. Thanks to cottage cheese, the dough becomes more moist, tender and aromatic. As a dough filler, you can add various candied fruits, dried fruits or nuts, you can also experiment and add pieces of marmalade, or you can add nothing and enjoy the delicate taste of cottage cheese cake.
Ingredients:
- 7 grams instant dry yeast (1 teaspoon),
- 1 tsp. sugar for dough
- 1 tbsp. l. flour for dough,
- 3 tbsp. spoons of milk,
- 330 grams of flour (2 heaped 250 ml cups)
- 150 grams of sugar
- 250 grams of cottage cheese (fat content from 9%)
- Vanilla sugar – 1 sachet (tablespoon),
- Medium sized eggs - 2 pieces,
- Butter – 50 grams
- Whites from two eggs
- half a glass of sugar
- 1 tsp. lemon juice
How to cook cottage cheese cake (recipe with photos step by step)
1. To make the yeast more active and to loosen the heavy dough well, put on a dough. It's very easy to prepare. Take a small container, pour warm milk over the yeast (not hot! - yeast dies at temperatures above 40 degrees), add a teaspoon of achar and a tablespoon of flour, mix. It is not necessary to achieve uniformity. Cover the dough with a towel or plastic wrap and place it somewhere warmer. You can put it in a preheated oven, turned off and cooled to 40 degrees. Usually, 15-20 minutes are enough for this to appear on top of the dough, which is what we need.
2. While the dough is rising, let’s make the dough. Pour sugar into a bowl, pour in eggs and add vanilla sugar.
3. Beat everything with a mixer until the dough turns white.
4. Now you can add cottage cheese. Ideally, take regular cottage cheese in packs, but if you bought grained cottage cheese, you must rub it through a sieve. Place softened butter into the dough. Mix everything with the same mixer.
5. Then pour in the yeast dough and stir again.
6. Add flour and knead into a thick sticky dough. It’s very convenient to knead it with a mixer, but not with brooms - they won’t take such dough, but with spiral attachments, which usually come with the mixer, but are lying around somewhere idle until one day you try to use them for kneading dough. Personally, my joy simply knew no bounds. The dough turned out soft and smooth. And you don’t have to do anything with your hands, just stand there and hold the bouncing mixer tightly. In the case of cottage cheese cake, you will have to hold the mixer for 10 minutes.
7. Add candied fruits and mix thoroughly, distributing them evenly in the dough. Now you need to let the dough rise. I cover the bowl with cling film and leave it to rise in a warm place. It will take about two hours to climb. I warn you: the dough will rise two or even three times, so choose a suitable container for it so that it does not run away.
8. Once the dough has risen, place it in paper forms (or those you have available), filling them no more than 2/3. (Let me remind you that I do not grease paper ones, but tin ones need to be greased with oil.) Place the molds for proofing - that is, before baking, the dough should rise in the molds for half an hour. My cottage cheese cakes were baked for about 45 minutes at a temperature of 180 degrees. Be sure to check the doneness with a toothpick; it should come out clean and dry. If the “roof” of the cakes has already darkened, but inside they are damp and need to be finished baking, cover them on top with foil.
9. While the cakes are baking, make the glaze. To do this, beat the egg whites with half a glass of sugar until stiff peaks form (when the whites hold their shape and do not fall off), add vanillin for flavor. To prevent the glaze from being too sweet, add lemon juice.
10. In order to cover the cakes with glaze, they must cool completely. I tinted the icing on one cake with dye. We poured the glaze over the cakes and you can safely decorate them with colorful sprinkles, fruits, nuts, candied fruits, berries, whatever your heart desires!
Calories: Not specified
Cooking time: Not indicated
In recent years I have stopped baking. To replace them, I started making cottage cheese cake without yeast. His recipe is simpler, and I like the structure of the dough much better. Simply combine all the ingredients in a bowl and then bake the cakes in molds. By the way, now I have even stopped spending money on disposable paper forms. Instead, I bake Easter cakes in regular cans of stew. I first line these same jars with regular parchment paper. Therefore, you can safely take this idea into account. I think you will definitely like it for its simplicity and accessibility.
Curd Easter cake is a baked product that I would recommend trying to make primarily for those people who cannot make yeast dough, but really want homemade Easter cakes. There are definitely no difficulties in this recipe, and the cake always comes out.
Ingredients:
- 150 grams of homemade cottage cheese,
- a handful of raisins,
- 1 medium-sized chicken egg,
- 0.5 teaspoon baking powder,
- 57 milliliters of milk (7 milliliters for preparing the glaze),
- powdered sugar for glaze
- 4 tablespoons of granulated sugar,
- 1 tablespoon of vegetable oil,
- 1.5 cups flour,
- powder for Easter cakes.
How to cook with photos step by step
In a large and convenient bowl (in which you always make the dough), combine the chicken egg, sugar, cottage cheese and milk. 
Then pour in vegetable oil. Mix everything with a whisk or mixer. 
Add washed raisins. I don’t steam it, because it will still become soft when baking. 
Add flour and baking powder and knead the dough. Leave it for a few minutes for the gluten to appear. 
Cover the form with parchment paper and lay out the dough. 
Place the cake in the oven for 35 minutes. After 20 minutes, be sure to cover the cake with paper so that it does not burn on top. 
For the glaze, combine powdered sugar (0.5 cup) and a tablespoon of milk. Brush the icing onto the cake and sprinkle with sprinkles. 
Another version of Easter cake without yeast -
Lent is ending soon and the bright spring holiday of Easter awaits everyone. Traditionally, every home will have Easter cakes, colored eggs, Easter cakes, and pies. All this can, of course, be bought. But it’s better to cook at home, because homemade food always turns out better. Today I bring to your attention an Easter cottage cheese cake (you can choose the most delicious and simplest recipe from the selection below to suit your taste).
At its core, kulich is round or oval-shaped bread, at least that’s what the Greek language says. And, indeed, according to the rules of culinary art, it is difficult to prepare this Easter cupcake without baking. For cooking, you can use an oven, a bread maker or a slow cooker - whichever is more convenient for you.
According to Orthodox traditions, the dough for Easter cakes is kneaded three days before Easter - on Thursday. They do this in silence and in a good mood, because this is a kind of... The next day - Friday, the Easter cakes are baked. And on Saturday they take it to church to bless it.
The most delicious Easter cottage cheese cake recipes
Since Easter is a holiday of soul and body after a long period of abstinence, nourishing products are used to prepare holiday dishes: butter, sour cream, dried fruits, nuts. Each recipe has its own flavor or zest, which gives the finished Easter cakes a unique taste.
The originality of Easter cake can be given not only by adding candied fruits, dried apricots, raisins, chocolate, but also by adding cottage cheese to the dough. This makes the cake more tasty and unusual. I also love this kind of baking for the reason that my daughter is reluctant to eat cottage cheese in its pure form, but she doesn’t notice it in muffins. But cottage cheese is still very good for health.
In addition to preparing the curd and flour dough, a special part of the work is decorating the Easter cake. You can find different recipes for frosting to top the cupcakes below. Any filling will work for any baked Easter bread. The main thing is to choose icing for Easter cakes that does not crumble or stick.
The recipes below indicate the amount of ingredients for a small number of baked Easter cakes. If necessary, the proportions can be increased several times. Easter cakes with cottage cheese are baked in a preheated oven at 180 degrees for about 30-40 minutes. This time is enough for the curd dough to bake completely and the tops to brown.
Cottage cheese cake for Easter - classic recipe
- Flour – 300-400 g
- Cottage cheese – 300 g
- Butter – 50 g
- Milk – 60 ml
- Sugar – 150 g
- Eggs – 2 pcs.
- Yolk – 1 pc.
- Yeast (dry) – 8 g
- Vanillin – 1 sachet
- Salt – ½ teaspoon
For a successful test, it is desirable that all products are at room temperature. First of all, this applies to cottage cheese and eggs, so it is advisable to remove them from the refrigerator in advance. This advice also applies to all subsequent recipes for Easter cakes made from cottage cheese.
Heat the milk until warm, dissolve a spoonful of sugar in it. You can also add a spoonful of flour there. Then yeast is poured into the milk. Allow the dough to rise with its cap. If you need to speed up the process, you can place the mug with the dough in a container of hot water. If the yeast is fresh, then 10 minutes is enough for it to work.
In a saucepan or other tall container, mix the eggs, yolk and remaining sugar. It is better to use a mixer for this purpose. Then add melted butter, salt, vanillin, cottage cheese, soaked and squeezed raisins.
Cottage cheese for Easter cake must be fresh and fine-grained. All experienced cooks recommend first rubbing it through a sieve. You can also beat it in a blender - after all, modern kitchen appliances are a great help. And then add cottage cheese to the dough.
In the penultimate turn, pour the suitable dough into the total mass and mix. The last step leaves flour. Add it in small portions until the dough reaches the desired tight consistency.
Allow the dough to rise one more time and place it in molds (paper, metal or silicone). The dough should take up ½ or 1/3 of the volume of the mold. Once again, the mixture is allowed to rise and then placed in a preheated oven.
Cottage cheese and sour cream cake
- Flour – 500-700 g
- Cottage cheese – 150 g
- Milk – 250 ml
- Sour cream – 100 g
- Eggs – 3 pcs.
- Sugar – 1 glass
- Butter – 100 g
- Vegetable oil – 20 g
- Yeast (dry) – 2 teaspoons without top
- Vanillin
- Dried apricots
- Candied fruit
The first step is to prepare the dried fruits so that they have time to swell. To do this, they are washed and soaked in water. Dissolve a spoonful of sugar in warm milk and pour yeast into it. Let this mixture sit until a cap forms.
The yolks of eggs are separated from the whites. The former are ground with the remaining sugar and vanillin, and the latter are whipped into foam with salt. By the way, you can take less sugar. Cottage cheese is mixed with sour cream, chopped dried apricots, raisins and candied fruits. Add the milk-yeast mixture. Lastly, carefully add the egg masses.
Gradually add flour to the prepared mass and knead the dough. Transfer it into molds greased with vegetable oil and let it rise again. After this it is baked. I must say that in the end this recipe produces a juicy cottage cheese cake.
Quick cottage cheese cake with soda
- Flour – 400-500 g
- Cottage cheese – 300-400 g
- Butter – 100 g
- Sugar – 200 g
- Eggs – 3 pcs.
- Soda – 1 teaspoon
- Lemon juice – 1.5 tbsp. l
- Vanillin
- Dried apricots
- Candied fruit
This is a fairly simple recipe for Easter cake with cottage cheese. It does not require preparing dough, which means it saves time. The recipe without yeast is suitable for everyone who, for one reason or another, prefers to eat yeast-free cottage cheese cakes and other similar baked goods.
The butter needs to be melted in a saucepan. According to the recipe, a lot of it is taken - this is a guarantee that the baked goods will turn out delicious. This is exactly what a delicious cottage cheese cake should be like for Easter. Add eggs that have been beaten in a separate container with sugar.
Then spread the mashed cottage cheese. What fat content to choose is a matter of taste and dietary views. Add vanillin and pre-soaked raisins, dried apricots, and candied fruits to the mixture. Don't forget to dry the dried fruits before adding them to the dough.
Soda is quenched in lemon juice. If desired, it can be replaced with baking powder. It is added to the dough in the amount indicated in the instructions on the package. Cottage cheese cakes made with baking powder also turn out quite tasty and juicy.
After all the specified components are combined and the batter is kneaded, begin to add flour. When everything is ready, grease the molds with vegetable oil and pour the mixture into them. Unlike yeast dough, yeast-free dough does not need additional rising before baking, so these Easter cakes are simple and quick.
Easter cake with cottage cheese, cognac and chocolate
- Flour – 320 g
- Cottage cheese – 100 g
- Butter – 70 g
- Egg – 1 pc.
- Yolk – 1 pc.
- Sugar – 130 g
- Yeast (raw) – 20 g
- Cognac – 20 ml
- Raisins – 10 g
- Dark chocolate – 10 g
- Milk chocolate – 10 g
- Baked milk – 130 ml
- Salt – 5 g
- Vanilla – ½ pod
From the specified amount of products, five Easter cakes are obtained. Although, of course, it all depends on what paper form you use to bake them. The first step is to beat the sugar with a whole egg and separated yolk. Then add softened butter.
Yeast is spread into slightly warmed milk and mashed egg mass is added. The dishes are covered with polyethylene and the dough is allowed to stand for 2-3 hours in a warm place. This is a recipe requirement, although in my opinion and experience, if the yeast is good, then a much shorter time will be enough.
Meanwhile, the washed raisins need to be soaked in cognac. Break the chocolate into small pieces. After the dough has risen, add cottage cheese, raisins, chocolate chips, vanillin and salt. Gradually add sifted flour and knead the dough.
Cottage cheese cake for Easter without baking - recipe with video
This holiday cake could be called raw, since it does not have to be baked in the oven, slow cooker or bread maker. However, it turns out not only edible, but also very tasty. The no-bake recipe is intended for those who do not have the opportunity to prepare Easter cake according to the classic recipe with baking.
Although it should be rightly noted that such a no-bake dish is a traditional paska. Any Easter cake is made with a flour base, but cottage cheese Easter cake is made only from cottage cheese. Therefore, most often, those who are looking for a recipe for cottage cheese Easter cake without baking are offered the option of cottage cheese Easter.
There are many cooking methods, but I tried to find the most suitable and most delicious recipe with cottage cheese without baking. You can evaluate it in practice. This video is even better than the recipe with step-by-step photos:
Frosting for Easter cakes with cottage cheese
Of course, a holiday cupcake cannot be left without decoration. Glaze not only makes Easter cake more delicious, but also creates an aura of celebration and beauty on the table. Various products can be used as suitable ingredients. Choose your favorite recipe from the three or use several at once - each cake has its own.
Sugar
This is the simplest and most common option. It is ideal for cottage cheese cake for Easter. But for a denser and more beautiful crust, you need to grease the cupcake top several times, allowing each layer to dry.
This glaze is prepared from sifted powdered sugar (100 g) and lemon juice (3-4 tbsp.). Both ingredients are mixed until a semi-liquid consistency is obtained. If the mass is thick, then you need to add a little liquid and stir again.
Yagodnaya
For those who love bright colors and flavors, this glaze recipe is perfect. A glass of powdered sugar is sifted through a sieve. Pour in natural undiluted berry juice (4 tablespoons) and grind. If the mass turns out lumpy, then you need to add a little more juice.
The result should be a glaze with the consistency of sour cream, that is, it should be poured onto the cakes, and not spooned. The berry filling acquires a delicate and beautiful shade.
Chocolate
In a small saucepan, mix cocoa (2 tbsp) and granulated sugar (100 g). Dilute the resulting powder with water (60 ml) and add butter (50 g). For more flavor, you can add a little vanillin or a spoonful of orange liqueur to the mixture.
After this, place the saucepan on low heat. Stir constantly until the mixture becomes thicker. Please note that as it cools it will become even thicker.
I hope that the culinary selection will be useful to you on the eve of Easter. And you will choose for yourself the simplest and most delicious recipe for Easter cottage cheese cake. I wish you a pleasant celebration in a beautiful home in a warm circle of loved ones at a hearty, rich table!
Easter cake recipes come not only with yeast, but also without yeast, that is, with baking powder or soda. Today we are preparing cottage cheese cake - a holiday pastry just from this category. Essentially, this is a cottage cheese cake - very tender, airy, fluffy and fragrant, only in the form of a round tower traditional for Easter.
It is clear that these Easter cakes will not have the characteristic taste and texture that is inherent in yeast baked goods. However, I would say their undoubted advantage is speed and ease of preparation. This is exactly the option when the hostess wants to pamper her family with delicious holiday pastries, but has absolutely no time.
Ingredients:
Curd cake:
(250 grams) (250 grams) (200 grams) (120 grams) (120 grams) (2 pieces ) (0.5 teaspoon) (1 pinch)
Swiss meringue:
Cooking the dish step by step with photos:
The recipe for cottage cheese cakes without yeast includes the following ingredients: cottage cheese, premium wheat flour, butter, medium-sized chicken eggs (45-50 grams each), granulated sugar, vanillin, baking soda and dried cranberries. By the way, if you wish, you can add citrus zest, a little aromatic alcohol to the dough, replace the cranberries with raisins or other dried fruits. All products should be at room temperature. I decided to decorate the finished cakes with Swiss meringue, and you can choose your own decorative option.
Since we will prepare the dough for cottage cheese without yeast klich very quickly, we immediately turn on the oven to warm up (180 degrees). Break two chicken eggs into a suitable bowl and add 200 grams of sugar with a pinch of vanillin (can be replaced with a teaspoon of vanilla sugar). Advice: the amount of sugar can be reduced (by 50 grams), but in my family’s opinion, the baked goods turned out not cloying and well-balanced.
Once again, beat everything a little and add 250 grams of cottage cheese. Choose any fat content that suits you best - I have 5%. The main thing is that the cottage cheese is not pasty.
The dough for cottage cheese yeast-free Easter cakes is thick, but not very dense. Do not stir for a long time - until the flour is moistened.
I decided to make 3 small cakes. In this case, I use cans of stewed meat (the ones that weigh 525 grams). I coated the bottom and walls of clean and dry jars with vegetable oil - the paper sticks to it better and does not deform. We place mugs of parchment on the bottom, and along the walls we place long pieces of paper, above the level of the jars. Thus, the cakes will not only not stick to the molds, but will easily jump out of them - you just need to turn the cans over.
Lay out the dough - I have 3 parts, 340 grams each. It is important to portion the dough so that each pan contains the same amount. I always use a kitchen scale for this. This technique allows the pieces to bake at the same time.
Bake cottage cheese cakes without yeast at 180 degrees for 30-40 minutes (mine were ready in 35 minutes). Check the cake for doneness with a wooden skewer or toothpick - pierce the cake at the highest point. If the splinter comes out dry, the cottage cheese cakes are ready.
We remove the parchment paper from the walls and bottom of the baked goods - these are the beauties they turned out. Let them sit and cool for a while, and we will prepare the Swiss meringue.
To make Swiss meringue, we only need two ingredients: egg whites and granulated sugar. If desired, you can flavor this protein cream with vanilla or other flavorings, and also use food coloring. In addition, sometimes Swiss meringue contains salt and lemon juice, which are added in minute quantities, but you can do without them just fine. Pour raw egg whites into a small, clean and dry saucepan or stewpan and pour in all the granulated sugar (120 grams) at once. I have 2 squirrels weighing 70 grams. Mix everything with a spoon, fork or whisk. Just mix - no need to beat anything yet.
Now we make a water bath. It’s even better to prepare it in advance - pour water into a small saucepan, but in such a volume that the dishes with egg whites and sugar do not touch the surface of the liquid. Place the saucepan on the fire, let the water boil, then turn the heat to below medium. Place a saucepan with sugar and egg whites in the lower bowl. Constantly stirring (this is important!), you need to heat the whites with sugar to a temperature of about 60 (in different sources the temperature ranges from 50 to 75) degrees. Since I have not yet acquired a culinary thermometer, I always rely on my tactile sensations. Simply put, I periodically dip my finger (clean, believe me) into the saucepan and try to understand how hot it is. 60 degrees is hot for me, but still tolerable.
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