Easter is just around the corner, we just have to wait a little longer. Many of us want to prepare as much as possible for this holiday, paint eggs and even bake Easter cake ourselves. It’s true that you don’t always have enough free time to cook a classic Easter cake with yeast. But don’t worry, for those who have little time or experience, cottage cheese Easter cake is perfect for Easter, which is prepared much faster and does not even require the use of yeast, long tedious preparation and wasted nerves if something didn’t turn out quite as planned .

The curd cake tastes beautiful and tender. Unlike the classic one, it turns out to be more biscuit-like. Especially if the recipe uses a lot of eggs, then the Easter cake dough may seem more suitable for a pie or even a cake. But it’s worth adding candied fruits and raisins to it, pouring over the finished cake, and you’ll remember the holiday for a long time.

I think this recipe is an excellent alternative to labor-intensive yeast cakes, which unfortunately not all of us have the opportunity to prepare. Some have small children, others have a lot of work. We shouldn’t be left without a holiday because of this.

Cottage cheese cake with orange juice - a delicious recipe for Easter

Sweet, tender and airy like a cupcake - this is a wonderful cottage cheese cake that we will prepare. For Easter cake we use a lot of candied fruits and raisins to diversify its “inner world”. You will definitely like the result. Stock up on cake pans in advance or use a tall muffin pan if you have one at home.

You will need:

• flour - 300 gr,
• cottage cheese 9% - 125 g,
• butter - 125 g,
• egg - 1 piece,
• baking powder - 10 g,
• zest of 1 orange,
• orange juice (fresh) - 50 g,
• candied fruits - 70 g,
• raisins - 50 gr,
• nuts - 50 gr,
• vanillin - 1 g,
• salt - 0.5 teaspoon.

Preparation:

1. Let's start preparing cottage cheese cake with its most important ingredient - cottage cheese. Take a small bowl and grind the cottage cheese with a blender until it becomes homogeneous and all the grains are ground. For Easter cake it is best to use delicious fatty cottage cheese, but in any case the choice is yours.

2. In another bowl, heat the butter until it softens. Add granulated sugar to the bowl and beat them together using a mixer. The mass should become fluffy and tender, like cream, and the sugar should dissolve.

3. Break one egg there and continue beating until the egg is completely mixed.

4. The next thing we add to the same mass is cottage cheese. It is already soft and will easily mix with butter and egg. We continue to do everything with a mixer.

5. Now take a fresh orange and wash it thoroughly. Grate the zest from the peel using a special zester or grater. Place the finished aromatic zest in a bowl where you beat the mixture. Pour freshly squeezed orange juice in there. Squeeze it out of the orange yourself; it’s better not to take store-bought juice.

6. In a separate bowl, mix the dry ingredients. Sift the flour, add baking powder, vanillin and salt. Mix everything thoroughly with a whisk or spoon so that the baking powder is evenly distributed.

7. Now connect both parts of the future dough. Knead the dry and liquid ingredients in one bowl using a spoon or spatula into a thick and dense dough. Stir until it becomes completely homogeneous and all the lumps of flour disappear.

8. Add raisins, candied fruits and nuts to the resulting dough. Don’t forget that you need to soak the raisins in hot water before doing this to soften them. Take any additions to your taste. You can use walnuts, peanuts, almonds, and hazelnuts. Instead of candied fruits, you can take dried apricots or prunes.

9. Now the dough for the curd Easter cake is ready and you can fill it into the molds for baking Easter cakes. Since this type of dough does not expand too much during baking, you can put half or a little more of it in the pan. It will rise, but not as much as yeast dough.

10. Heat the oven to 10 degrees and bake the cakes, placing them on a baking sheet. Such cakes are prepared depending on the size. A large Easter cake may take 30-40 minutes; for a small one, 25 minutes will be enough. If you put molds of different sizes in the oven, then the small ones should be checked and taken out earlier than the large ones. To ensure you are not mistaken in readiness, check the curd cake with a wooden skewer or toothpick. If it is dry, the cake is baked.

The finished cottage cheese cake is so fragrant that it will make your mouth water. Orange juice with zest will also give it a special taste. Such a wonderful treat will perfectly complement the festive table for Easter. All household members will be simply delighted!

A simple recipe for cottage cheese cake without yeast

There are good recipes for making cottage cheese cake using yeast, but today I’m talking about the opposite option, when we don’t need yeast, and the cake can be baked in a very short time. Another very simple recipe, according to which the cottage cheese cake will turn out no less tasty than the classic one.

If anyone has not yet tried cottage cheese cake in principle, then I will tell you that it looks like a dense, moist cake. The pulp of this cake is heavier, but at the same time it has a unique creamy taste. If you've ever baked, you'll understand what I'm talking about.

You will need:

• flour - 250 gr,
• cottage cheese - 200 gr,
• butter - 250 gr,
• sugar - 200 gr,
• eggs - 4 pcs,
• starch - 50 g,
• baking powder - 10 g,
• raisins - 50-100 g,
• vanilla sugar - 10 gr.

Preparation:

1. Pour hot water over the raisins and set them aside until they soak and become soft. While we knead the dough, just the right amount of time will pass.

2. In a separate bowl, cream the butter and sugar. In order for the butter to whip easily, you need to take it out of the refrigerator in advance and let it melt at room temperature until it becomes completely soft. There is no need to melt it until liquid.

3. To the resulting mass of sugar and butter, add cottage cheese and eggs and continue beating until fluffy. The mass should increase in volume, and lumps of butter and cottage cheese should disappear.

4. Now pour starch, baking powder, flour and vanilla sugar into a bowl (vanillin can be used instead, but in smaller quantities). Mix everything, first with a spoon, and then again with a mixer, until you get a thick and plastic homogeneous dough.

5. Before adding raisins to the dough, drain the water and pat the berries dry with a paper towel.

6. Stir the raisins into the dough until they are evenly distributed. Instead of raisins, you can take candied fruits or dried apricots, or combine all at once.

7. Divide the dough into Easter cake pans. The dough should take up about half the volume to leave room for rising. Forms can be taken either paper or special metal.

8. Preheat the oven to 180 degrees. Bake the cakes, checking their readiness with a skewer. You can start checking small ones after 20 minutes in the oven, large ones after 35-40. If your cakes burn on top, you can cover them with parchment paper or foil.

9. Cool the finished cakes and decorate with icing. You can make fudge or melt chocolate and then pour the curd cake on top. Sprinkle them with colorful sprinkles.

Bon appetit and happy holidays!

Quick and tender yeast-free cake with cottage cheese

A very good and visual recipe for making a simple cottage cheese cake. As in previous recipes, no yeast is used at all, which means the preparation time is reduced to a minimum. Kulich is almost classic with raisins and delicate protein cream.

Be sure to watch and you will understand how quickly and easily you can prepare cottage cheese cake.

Easter cake with cottage cheese and sour cream - tasty and fluffy

One peculiarity of cottage cheese cake is that it is not as light and airy as traditional cake made with yeast dough. The cottage cheese cake dough is dense and moist. But I also want airiness, which is achieved with great difficulty. But don’t despair and choose another recipe. I will tell you about a good option for preparing cottage cheese cake, in which it is given maximum airiness without the use of yeast, but only due to the properties of egg whites.

You will need:

• cottage cheese - 400 gr,
• flour - 250 gr,
• sugar - 100 g,
• sour cream - 200 gr,
• eggs - 4 pcs,
• raisins - 200 grams,
• corn starch - 40 g,
• soda - 1 teaspoon,
• zest of one lemon,
• lemon juice.

Preparation:

1. Place several ingredients in one large bowl: cottage cheese, sugar, lemon zest and sour cream.

2. Separate the yolks from the whites. Pour the whites into a separate large bowl, where we will beat them later. Place the yolks in the bowl that we filled with the ingredients in the previous step.

3. Take an immersion blender and grind the cottage cheese with sugar and sour cream into a homogeneous creamy mass. It should become soft and have a pleasant yellowish tint. At the same time, the cottage cheese will grind and get rid of everyone’s least favorite lumps.

4. Quench a teaspoon of baking soda with a little lemon juice and add to the bowl with the curd mixture.

5. Add raisins to the curd mass. If you use dry raisins, then you need to soak them in hot water in advance, then dry them or wipe them with paper napkins and only then add them.

6. In a separate bowl, you need to beat the whites. For them to beat well, the whites must be cold and the plate must be perfectly clean. Add a pinch of salt to the whites and beat at low speed first, then gradually increase it. Beat until white and have a thick, stable consistency. If the plate is turned over, the whites do not flow and form corners under the whisk, called “stable peaks.”

7. Now add the whipped whites to the curd mass and mix them with very gentle, slow movements. Make movements in a circle and from bottom to top, turning the mixture over the whites and vice versa. The mass must be brought to complete homogeneity, but at the same time the whites must not be allowed to fall off.

8. Now it’s time to carefully add flour and starch to our air mass. Be sure to sift them through a sieve. Then mix everything in a slow circular motion.

9. For such an airy dough, it is necessary to use small and always narrow cake pans. Then the dough will rise and will not settle in the middle during baking. Make lots of small cakes for the whole family. Fill each pan with about two-thirds of the dough. Cover the top with a piece of foil to prevent the top from burning. Remove it 10 minutes before it is ready.

10. This cottage cheese cake is baked at 180 degrees and readiness is determined only with a skewer. But do not open the oven for the first 20 minutes to prevent the cakes from deflating.

Meet the yeast-free curd version! A recipe with step-by-step photos and a detailed algorithm that even the most inexperienced cooks can do.

We need:

• Flour - 1.5 cups
• Eggs - 2 pcs.
• Butter - 150 g
• Cottage cheese - 250 g
• Sugar - 350 g
• Soda - 0.5 teaspoon
• Vinegar - 3-4 tbsp. spoons
• Raisins, vanilla - to taste

How we cook.

Break the eggs into a deep bowl.

The mixer comes into play - we will work with it without stopping while we add sugar.

Here's how to do it step by step:

• We begin to beat the eggs at low speed, gradually increasing the speed. Beat vigorously and long enough - 3-4 minutes. We achieve a thick egg foam - as in the photo.
• Now we begin to pour sugar into the bowl, without stopping whisking. In small portions directly to the working whisk. Ideally, most of it will dissolve in a foamy whirlpool. If after a few minutes there are still crystals on the whitened surface of the mixture, no problem. The main thing is that the mixture has turned white and the main sweetness has combined with the eggs.

Now melt the butter. It should be liquid, but not hot (!). Pour it into a common bowl. We start the mixer again - 3-4 minutes so that the components become good friends.

It's the turn of cottage cheese. Fat content and consistency are at your discretion. If you choose a more sour curd, you can add a little more sugar to the cake for balance.

Distribute the cottage cheese and mix 1/3 of all the flour into the dough.

We extinguish the soda with vinegar and pour it into a bowl. Mix again - carbon dioxide will help the baked goods become more fluffy.

Turn on the mixer and thoroughly beat the dough with the cottage cheese and the first portion of flour.

Add a little vanillin on the tip of a knife so that Easter does not taste bitter. Add the rest of the flour and beat. The dough became thicker than sour cream - we did everything right.

Don't doubt the consistency. In this recipe the mixture always turns out thick (!)

Add the raisins last. An alternative is candied fruits or nuts. Mix again.

We will need a special form - with a round hollow protrusion in the middle. The product will bake well in it. If this assistant is not available, use traditional containers of medium diameter (9-10 cm).

Generously grease the surface of the mold with vegetable oil. Transfer the dough and let it stand in the new house for 5 minutes.

Preheat the oven to 200°C. Place the mold with the dough inside, lower the temperature to 160°C and bake for 40-60 minutes. We check the readiness with a toothpick - nothing should stick to it.

Sprinkle our handsome boy with powdered sugar. We cut it only when it has cooled completely.

Easter cake with kefir

Another holiday hero who rises well and is great with new ideas.

What's interesting is that there aren't even eggs in these baked goods! And using brown sugar will give you a moist, beautifully colored dough. The glaze will also sparkle with new colors. A step-by-step recipe with photos will easily lead you to an excellent result.

• Cooking time - up to 1.5 hours

For 3 Easters, 9 cm in diameter, we need:

• Wheat flour - 750 g
• Sugar - 1 cup (250 g)
• Baking powder - 1 tbsp. spoon without top
• Kefir - 600 g (2 glasses of 250 ml with a “hike”)
• Soda - 1 teaspoon without top
• Dark raisins - 150 g
• Poppy seed - 25 g (about 1 tablespoon)
• Oil for greasing the molds
• Decorations - to taste: coconut and chocolate chips, confectionery powder, etc.

For the glaze:

• Kefir - 2 tbsp. spoons
• Powdered sugar - 150 g (you can grind sugar in a coffee grinder)
• Corn starch - 2 tbsp. spoons without a slide
• Lemon/orange juice - 1-2 teaspoons

Important details.

• We bake in portions in standard tall paper forms - 9 cm in diameter.
• It’s especially tasty to mix 3 cups of premium flour with 1 cup of whole grain flour.
• Take kefir from yesterday, the day before yesterday - with obvious sourness.
• It's fun to experiment with brown sugar. The original shade of the dough and glaze is guaranteed. But white sugar will also work. And if your family likes very sweet baked goods, you can take more sweetness - 1.5 cups.

It’s very easy to prepare Easter with kefir without eggs and yeast!

Wash the raisins in running water, dry and roll in flour. Now it will be well distributed in the dough.

We combine kefir and soda, mix and set to make friends while we prepare the other ingredients.

Combine flour, sugar, baking powder in a large bowl, mix and add raisins and poppy seeds. A few movements with a spoon and the dry ingredients are ready to receive the kefir filling.

Add kefir (it has already reacted with soda) and mix well. Our goal is a thick but soft elastic mass.

Be sure to grease the paper molds with oil and fill the dough not to the edges, but to about 2/3 of the molds. The free space will allow the cake to rise neatly inside the pan.

Preheat the oven to 180 degrees. Bake the future eggs in the molds until ready - 45-55 minutes. Check with a match/wooden stick. If the dough does not stick, you can take it out.

Let cool for 1 hour. Then you can pour the glaze over it. It’s easy to make: combine starch, powder, kefir and mix with a blender for 5 minutes until it reaches a viscous, homogeneous consistency. Decorations on top of the glaze - the finished beads are a delight to the eye!

Easter with cornmeal and cream

Don't want cottage cheese or kefir? Cornmeal goes to work! It's just as easy to bake - without yeast. And what sunny crumbly masterpieces await you at the end of pleasant troubles!

• Cooking time - 1.5 hours

We need:

• Corn flour - 250 g
• Wheat flour - 200 g
• Butter - 300 g
• Eggs - 6 pieces
• Cream (10-30%) - 200 g
• Candied fruits - 200 g
• Raisins - 100 g
• Powdered sugar - 200 g
• Orange - 1 piece
• Baking powder - 20 g
• Vanillin - 2 g
• Salt - a pinch

What are we doing.

Grate the orange zest and squeeze out the juice. Separate the eggs into yolks and whites.

Prepare a dry mixture - corn + wheat flour + baking powder + vanillin. Mix the ingredients thoroughly in a deep bowl. Sift the mixture. This way it will become as airy as possible.

Let the butter sit outside the refrigerator. We need the pieces at room temperature.

We begin to beat the dough with a mixer. The step by step process is simple. The main thing is thoroughness.

• Place the butter in a mixer and beat until light and fluffy.
• We do not turn off the device and add powdered sugar to the butter, and then the yolks - one at a time.
• Now add the orange juice and zest to the bowl. We continue to beat the thick mass. Our goal is maximum uniformity.
• Add the dry mixture of two types of flour and pour in the cream. The whisk works by bringing the ingredients together.

When the dough is well kneaded, add raisins and candied fruits. It's time to work with a spatula: evenly distribute the sweet filling throughout the entire volume.

All that remains is to beat the whites. Lightly salt them in a separate bowl and process them at high speed with the mixer. We introduce a tight protein foam into the dough with a spatula.

We bake paskas in paper forms. The most convenient diameter and height is 9 centimeters. Such forms do not need to be specially lubricated.

The important rule remains the same: fill out the forms only 2/3 of their volume!

Preheat the oven to 180°C. We need the heat to come from both above and below. We will bake the cakes for 60 minutes. We check readiness using the same toothpick.

We take the wonderful fruits of our labor out of the oven and let them cool completely.

Storage secret: if you don't tear off the paper wrappers, the cakes will stay fresh longer.

Decorate to taste. Some people love powdered sugar, while others love icing with sprinkles or chocolate mesh. The choice is great!

Easter with milk and butter

Cognac and our favorite also participate. It will be delicious!

• Cooking time - up to 1.5 hours

We need:

• Wheat flour - 350 g
• Milk - 200 ml
• Sugar - 150 g
• Butter - 125 g
• Yolks - 5 pcs.
• Squirrels - 4 pcs.
• Baking powder - 2 teaspoons
• Salt - ½ teaspoon
• Vanilla sugar - 1 teaspoon
• Cardamom - ½ teaspoon
• Dried fruits - ½ cup (80 g)
• Cognac - 1 tbsp. spoon (optional)

Cooking again will require careful use of the mixer and portioned addition of dry ingredients and whipped whites.

Pour cognac over dried fruits. Shake vigorously. The fruit pulp will be saturated with alcohol and will become especially fluffy when it comes to baking.

Combine flour, salt, baking powder, cardamom and vanilla sugar in a deep bowl. We have a dry mixture.

Using a powerful mixer, beat the egg whites with a pinch of salt into a fluffy foam.

Separately, beat the yolks, adding sugar little by little.

When the mass has become viscous and light, it’s time to add butter - soft, at room temperature.

Pour a tablespoon of flour into the dried fruits and distribute well, stirring with a teaspoon. Pour the filling into a bowl with the yolks and butter. Mix gently again. Add 1/3 of the entire dry mixture with flour to the same container. We work with a spatula again.

Pour milk into the dough and... Yes, yes, you need to stir!))

Add ½ of the remaining amount of dry mixture and stir.

Place half of the whipped egg whites into the bowl with the dough. We use a spatula, once again the rest of the dry mixture - stirring - the second half of the whipped whites - final kneading with a spatula until smooth.

The dough turns out runny, as in the photo - that’s how it should be.

Immediately pour it into the mold and put it in the oven preheated to 180 degrees for 40-60 minutes. Use a dry stick to check for readiness.

Remove the cake from the oven, let it cool completely and release it from the mold. Sprinkle with powdered sugar. That's all! Another easy recipe for a delicious holiday.

We will be glad to know what kind of Easter cake you cook without yeast. Recipes with photos help you master the best algorithms step by step, but there are still alternative compositions. For example, Easter with sour cream, a more curd version, or a kefir mixture with eggs. Share in the comments whether your quick, yeast-free favorite will brighten up your holiday too.

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Add 1 teaspoon of sugar and 1 tablespoon of flour, stir. Cover the yeast mixture with film and leave in a warm place for 10-15 minutes until a cap forms.

Add raw eggs, salt and remaining sugar to this.

Using an immersion blender, beat the curd mixture until smooth.

Also add raisins to the dough and knead the dough well, adding flour. The dough will be sticky, but do not add more flour than indicated in the recipe. As a result, the dough will be tender, soft and slightly sticky.

Grease Easter cake pans with vegetable oil and place parchment on the bottom. Knead the dough and place it in the molds, filling 1/3 of the volume.

Bake cottage cheese Easter cakes in an oven preheated to 180 degrees for 30-50 minutes - depending on the volume of the molds. You can check readiness with a wooden skewer. Make sure that the cakes do not burn; the curd dough browns quickly. Remove the finished cakes from the molds and cool them, laying them sideways on a towel. Turn the cakes over to the other side every 3-5 minutes.

Next, cover the incredibly tender, airy and fragrant Easter cottage cheese cakes with glaze (you can decorate the cakes with protein glaze) and sprinkle with confectionery powder. Leave the cakes to “ripen” for at least a day, wrapping them in cling film or placing them in a plastic bag. They make great Easter cakes!
Enjoy your meal!

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 overly 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!

Kulich is a traditional attribute of the Easter holiday table. Good housewives buy food in advance to prepare the cake themselves. And others cannot always find so much time to spend on preparing homemade cakes and buy store-bought ones. Some people are simply afraid to bake Easter cakes because they have never done it before. If you know the intricacies of preparing Easter cake, then it simply cannot fail!

If the cake is prepared according to all the rules, then it turns out fluffy, beautiful and incredibly tasty. This homemade cake along with colored eggs will give you the feeling of a wonderful, bright holiday - Holy Easter.

Baking Easter cake at home takes a lot of time and effort, but it's worth it. For a real Easter cake, rich yeast dough is suitable, in which more eggs and fat are placed, but this dough turns out heavier than usual and takes a long time to rise. In order for the Easter cake dough to rise well, you need to cook it in a warm kitchen.

We present to your attention an interesting recipe for delicious Easter cake with cottage cheese. Reader Mariska sent it to us three years ago and recommended we definitely cook it. According to the author, the Easter eggs turn out amazing, sweet, aromatic and airy. Unfortunately, the photographs were only final ones from her personal archive, and over these three years there were a lot of questions on the site regarding the cooking process itself.

I decided to make Easter cakes myself according to this recipe, report back and update it with my photos.

From these ingredients I made half a portion, which yielded three medium-sized Easter cakes.

There is a lot of baking in yeast dough, so be sure to do the baking in advance, at least two days before the celebration.

Curd cake

The cut is gorgeous, the dough is aromatic, yellow with yolks:

This cottage cheese cake is topped with melted white chocolate frosting, another is topped with dark chocolate, and another is topped with a fudge made from powdered sugar and lemon juice. And, as you can see, there are no raisins in the dough. These are already the whims of my family. One doesn't eat raisins, the other is allergic to raw chicken protein. Yes, and children don’t really need it 😆

Ingredients:

• Milk - 0.5 l,
• margarine - 250 g,
• sour cream - 200 g,
• yolks – 5 pcs.,
• eggs – 6 pcs.,
• sugar – 2.5 cups,
• vegetable oil – 50 g,
• butter – 50 g,
• cottage cheese – 200 g,
• fresh yeast – 50 g (if you are using dry yeast, you need to take 4 tsp),
• flour - how much dough will take (1-1.5 kg),
• raisin,
• vanillin - 1 pack (1 g)

• whites – 2 pcs.,
• sugar (powdered sugar) – 100 g

Cooking process:

The flour from which the dough is kneaded must be sifted. The dough turns out quite heavy, and it needs to be kneaded for a long time so that it is filled with oxygen and becomes “airy”.

Dilute the yeast in 50-70 ml of warm water, add 2 tsp. sugar and stir. Leave for 5 minutes. Pour the yeast diluted in water into milk, add a little more sugar. Leave until the mixture has fermented.

Meanwhile, separate the whites from the yolks and beat with a pinch of salt.

Lightly beat the yolks with the remaining sugar, add vanillin.

rub through a sieve or using a blender.

Add all other ingredients to the yeast and milk in the following order:

• 1. margarine and butter;
• 2. add beaten yolks (11 pcs.);
• 3. put sour cream;
• 4. add mashed cottage cheese;
• 5. pour in vegetable oil;
• 6. beaten egg whites;

Mix the mixture well and add washed and dried raisins, sprinkled with flour.

For a pleasant aroma, you can add lemon zest and vanillin to the dough.

Gradually add the sifted flour and knead the Easter cake dough with cottage cheese well. It won't be cool. It will be sticky but heavy. Due to its heaviness it will lag behind the hand. While standing, the dough will change its structure, making it much easier to work with.

Let the dough stand for 2-3 hours. The dough should rise three times and need to be kneaded. Only then can it be distributed into forms.

Grease the molds for cottage cheese cakes with margarine. If the metal form allows, line it with oiled paper. It is convenient to use ready-made paper cups for Easter cakes. Divide the curd dough into the molds; the dough should occupy about a third of the mold. After this, you again need to let the dough stand for some time to rise in the warmth. I distributed my half portion into three molds and it turned out that more than the specified volume was filled. The Easter cakes had a cap like mushrooms.

Bake Easter cakes with cottage cheese in an oven preheated to 180 degrees. Check the readiness of the Easter cake with a wooden stick. Baking time depends on the size of the pan.

When the Easter cakes are ready, remove them from the mold and now you can start decorating them with egg white fondant. It is advisable to beat the egg whites and sugar in advance while baking the cakes in the oven. If you grease the cakes while they are hot, the icing on them dries faster.

You can sprinkle the top with colored sprinkles in the form of shavings, stars or flowers, nuts or candied fruits.

It is believed that you need to wait a day for it to “ripen” and become more tasty.

This photo shows a double standard of Easter cakes with cottage cheese from the author of the recipe. We thank Marina Fateeva from Saratov for the recipe.

Anyuta and the Recipe Notebook website wish you a pleasant appetit and delicious Easter cakes!

And be sure to try baking at least one serving of yolk cakes this year according to the old, proven recipe. The dough turns out tender, airy, very tasty! I am 100% sure that the recipe will remain in your family for many years.