Curd dough for Easter cakes recipe. Cottage cheese Easter cake
A simple recipe for tender cottage cheese cake for Easter.
Friends, subscribe to our channel https://goo.gl/kcMqcX here you will find recipes that always work out!
Recipe for cottage cheese Easter cake:
Products:
350 g flour,
100 g sugar,
125 ml milk,
80 g butter,
150 g cottage cheese,
4 yolks (3 if the eggs are very large),
15 g fresh yeast (5 g dry),
1/5 tsp soda (if using fresh yeast),
½ tsp. salt,
½ tsp. vanilla sugar,
1/3 tsp. cardamom (optional),
1/3 tsp. ground nutmeg (optional)
Half a glass of dried fruits, candied fruits or nuts,
1 tbsp. cognac (optional).
Recipe for Easter cake made from curd dough on the website http://vkusnajaeda.ru/tvorozhnyj-kulich-na-pasxu/
Other recipes for Easter:
Custard Easter cake https://youtu.be/Tkk2I3R4lNg
Classic Easter cake https://youtu.be/3s-sv4rsx5Y
The most delicious Easter https://youtu.be/RKAx_0-xppA
Custard Easter https://youtu.be/_zfX0-K2DIc
Easter eggs https://youtu.be/zRApoUc9tFA
WE ARE IN SOCIAL NETWORKS:
Instagram @irinacooking
Our channel https://goo.gl/kcMqcX
Google+ https://plus.google.com/+LenivayaKuxnya/posts
VKontakte https://vk.com/club82321448
Odnoklassniki http://ok.ru/group/52701074554968
Facebook https://www.facebook.com/IrinaCooking-336228133215595/
Community https://goo.gl/zFsbSK
You will definitely find the recipe you need in the playlists of our channel:
🎄 Recipes for the FEAST TABLE
https://www.youtube.com/watch?v=TDOui0Ra0rQ&list=PL_Epb1h35ZsKOqQ0jkr4kMMaROrtekIL3
👍 BASICS ○ Training videos
https://www.youtube.com/watch?v=_8x08P4gxFY&list=PL_Epb1h35ZsJKm—emtxw7T5KHrUFyJ5g
👉 Latvian cuisine https://www.youtube.com/playlist?list=PL_Epb1h35ZsImZcNnL09BsZw4veSR492C
🍞 Homemade bread
https://www.youtube.com/watch?v=-L27KqxAYrU&list=PL_Epb1h35ZsKD8qvM_KaZiMZIcgMMfJQb
5. Pumpkin dishes
https://www.youtube.com/watch?v=pov6prTsaq0&list=PL_Epb1h35ZsIh0bGtH_Urw_C28gqGFhJM
🙃 Quick recipes
https://www.youtube.com/watch?v=qLKFplUaVAw&list=PL_Epb1h35ZsL5Tb5ZwYAAWBcPCag5jd4Y
7. Georgian cuisine https://www.youtube.com/playlist?list=PL_Epb1h35ZsLrOysfIzCJ5odr6QcljW7D
🥪 Mr. Butter ○ SANDWICHES
https://www.youtube.com/watch?v=erkXi2ME7DQ&list=PL_Epb1h35ZsIxamEMclmdl0mL-mEeRIYj
9. PREPARATIONS AND PRESERVATION
https://www.youtube.com/watch?v=u1kM62NYOQY&list=PL_Epb1h35ZsK7TVTaZpjFoLtoeupHn8EF
🍄 Dishes with mushrooms
https://www.youtube.com/watch?v=ukaw-QSAI5U&list=PL_Epb1h35ZsLd76ISdd9Kx1cXhTzBpFS7
🍬 Oriental sweets
https://www.youtube.com/playlist?list=PL_Epb1h35ZsL-pt_6cR2wcgAduBWJc4n6
🍕 Pizza, pasta
https://www.youtube.com/watch?v=wW23lM9iGX0&list=PL_Epb1h35ZsJdKiV5snIzayEjBUeN2N-1
🥩Meat dishes
https://www.youtube.com/watch?v=9QBFtWtpN8M&list=PL_Epb1h35ZsIZTck9OKGavQH9gxHe3xHf
🥞 Pancakes, pancakes, flatbreads
https://www.youtube.com/watch?v=f0_PfjP-Yr4&list=PL_Epb1h35ZsICOlmxOrZZF2Esq4ONDE4R
🍰 CAKES and PIES
https://www.youtube.com/watch?v=-Qn4VNrhTaM&list=PL_Epb1h35ZsJDln-BijJBpvvlGP4hxRC5
🍦 Ice cream
https://www.youtube.com/playlist?list=PL_Epb1h35ZsIta2l__IrjWTr86fUS1l6p
🥦 Lenten dishes
https://www.youtube.com/watch?v=P8gO9u2FadM&list=PL_Epb1h35ZsI5jnpLNLQNSUQ2RsZxCTgi
🥒 Salads, snacks, pates
https://www.youtube.com/watch?v=UGpfIj87vAs&list=PL_Epb1h35ZsKDVOQKcKCCNySUr2taZaV3
🐓 Poultry dishes
https://www.youtube.com/watch?v=6uHYjIBSNUs&list=PL_Epb1h35ZsKifYmH4KIhqVmLz7_21QGQ
🐟 Fish and seafood dishes
https://www.youtube.com/watch?v=2hcDQ4JyeWs&list=PL_Epb1h35ZsKsA0yycqKsc4tq8FPEtkgT
🍆 Vegetable dishes
https://www.youtube.com/watch?v=qLKFplUaVAw&list=PL_Epb1h35ZsLsnrxZvV_2pFt8008C9dPZ
I offer you a recipe for gentle cottage cheese cake for Easter.
Detailed recipe on the site http://vkusnajaeda.ru/tvorozhnyj-kulich-na-pasxu/
Products:
350 g of flour
100 g sugar
125 ml of milk
80 g butter
150 g cottage cheese
4 yolks (3 if the eggs are very large)
15 g fresh yeast (5 g dry)
1/5 tsp Soda (if using fresh yeast)
½ tsp salt
½ tsp vanilla sugar
1/3 tsp Cardamom (optional)
1/3 tsp Ground nutmeg (optional)
Half a glass of dried fruits, candied fruits or nuts
1 tbsp. Cognac (optional)
#irinacooking #irinacooking #lazykitchen #Kulich #Cottage Cheese #Easter #Recipe #How to Cook #Easter #Kulich Recipe #Kulich ForEaster #DoughForKulich #RecipeTastyKulich #CurdKulich #SimpleRecipeKulich #How toCookKulich #KulichEasterRecipes #EasterKulich Photo #DeliciousKulich #KulichVideo #CurdKulichRecipe #DoughRecipeForKulich #CookingKulich #How to MakeKulich #RecipesForEaster #EasterRecipes
Proven Baking Recipe
I was very pleased with the results of my experiments! With all my responsibility, I promise you delicious and aromatic cottage cheese baked goods.
How does it look and taste?
The cake turns out airy, due to the yeast dough, with the correct porous structure. Moderately sweet, slightly sticky, juicy and incredibly aromatic. It is not at all similar to the traditional version of Easter cake, but has a striking resemblance to Easter cake made with baked milk.
The dough for cottage cheese cake is liquid and sticky, so you don’t need to knead it for a long time. I am very glad that my collection of Easter recipes has been replenished with another delicious Easter cake recipe, which, together with the curd Easter cake, will take its place in the Easter basket.
The recipe for cottage cheese cake is not as complicated as you might think at first glance, and I will be happy to show you and reveal all the secrets of it, so that all your loved ones will be delighted with your cakes during the Easter holidays.
Ingredients needed
For the dough:
- 150 ml. milk
- 25 gr. live yeast (or 8-9 grams dry)
- 1 tsp Sahara
- 1 tbsp. flour
For the test:
- 250 gr. cottage cheese
- 500 gr. flour
- 50 gr. butter
- 200 gr. Sahara
- 1 pinch of salt
- 2 eggs + 1 yolk
- 2 tbsp. liqueur
- 2-3 tbsp. raisins
For the glaze:
- 1 protein
- 1 cup powdered sugar
- 2 tbsp. lemon juice
Preparing the dough for Easter cake
Heat the milk to body temperature, crumble the yeast, add sugar and flour.
Stir our yeast dough thoroughly with a spoon so that there are no lumps left. Cover the dough with a cloth and send it to a warm place without drafts or other air movement for 30-40 minutes. I put the dough in an electric oven at 40 degrees.
Preparing the dough for cottage cheese cake
While the dough is rising, let's make the dough. Break two eggs and one yolk into a deep bowl. We will need the protein for a beautiful glaze, so we put it in the refrigerator.
Beat the eggs and sugar with a mixer at high speed until the sugar is completely dissolved and into a fluffy foam.
Add cottage cheese to the egg-sugar mixture.
Subtleties of making curd dough
Mix with a mixer, then beat with a blender. There should be no grains of cottage cheese in the dough, so you need to beat it properly. It is best to use medium-fat cottage cheese for Easter cake so that it dissolves easily in the egg mixture. If you don’t have a blender, then you need to rub the cottage cheese through a sieve in advance.
Let's return to our yeast dough. After the specified time, a beautiful yeast cap should appear, this is a sure sign that we bought high-quality yeast, and the cake will turn out with 99% probability.
Mix the yeast dough and the curd-egg mixture and mix gently with a spoon.
Add about 400 grams of flour to the dough. Be sure to sift the flour through a sieve to saturate the dough with oxygen.
What can I add?
Don't forget about the different delicious fillings for our Easter cake. I used the classics of the genre - raisins, but you can add whatever you like best to the cake: candied fruits, dried apricots, orange or lemon zest, dried cherries, as well as various essences. Wash the raisins in the cold, dry them a little and roll in flour.
Add raisins to the yeast dough and continue stirring with a spoon.
You should get a viscous, sticky dough that holds its shape well and does not spread. In this case, the spoon seems to get stuck in the dough, and the dough is difficult to mix. Cover the yeast curd dough with a towel and send it to the first proofing in a warm place where there is no air movement for 1.5-2 hours. I proofed the dough in an electric oven at 40 degrees, just like the yeast dough.
Preparing cake molds
It's most convenient to use disposable paper forms, but I have a set of metal forms that I wouldn't trade for anything. Grease the molds with vegetable oil using a pastry brush, and then crush with semolina. Thanks to this treatment, the sticky curd dough will never stick to the walls of the mold, and after baking the cakes can be removed without much difficulty.
After the specified time, the yeast dough for cottage cheese cake should increase three times in size and become more liquid in consistency than before it was sent for proofing.
Gently mix the dough with a spoon and add the remaining flour (100 grams). Mix again with a spoon until smooth.
Forming and baking Easter cakes
Then we grease our hands with vegetable oil, pinch off a piece of dough, press the dough a little in our hands, forming a ball, and transfer it to the mold. Fill the molds no more than 1/3 full with dough. We send it to the last proofing in a warm place to rise for 1.5-2 hours. When the dough in the molds rises, place the molds in the oven preheated to 200 degrees.
Bake the curd cakes for 15 minutes at 200 degrees, then reduce the temperature to 180-175 degrees and bake for 45-50 minutes. The top of the cakes will brown almost immediately, so you need to cover the cottage cheese cakes with foil, or turn off the top heat of the oven.
Take the finished cakes out of the oven and let them cool completely. During baking, a “cap” is a feature of the recipe, and does not mean that you did anything wrong. But don’t rush to get upset ahead of time, because we will later paint over all the “shortcomings” with protein glaze and decorate them with Easter decorations.
Matte glaze like in magazines
If you still have some energy left, you can prepare the glaze right away, but if not, you can do it at any other time. So, matte protein glaze.
- Ingredients for glaze:
Cooking process:
1. Let's prepare the dough. Heat the milk (it should be a little warm). Take a deep bowl and pour yeast into it. Next, pour in the milk, add sugar and flour (intended for the dough) and mix. Cover the top with a clean towel and place it somewhere warm. You can speed up the process by placing the container with the dough in the oven, preheated to forty degrees. In just fifteen to twenty minutes the dough will be ready.
2. Let's prepare the dough. Take another bowl and add sugar (regular and vanilla) to it, beat in the eggs.
3.Turn on the mixer and beat all ingredients until white and slightly foamy on the surface.
4.Add cottage cheese and soft melted butter to the bowl. It is better to rub the cottage cheese through a sieve so that there are no large lumps. Turn on the mixer and mix all ingredients.
5.By this time the dough should be ready. Add it to the bowl and mix everything again.
6. It remains to pour flour into the dough. Knead into a viscous and sticky dough. It should be noted that you can knead it not with your hands, but with spiral attachments (you can’t use a whisk) on a mixer. This way you won’t get your hands dirty, and you’ll complete the task faster.
7. Add candied fruits to the dough last (a handful will be enough). Mix the dough again. Now you need to put it in a warm place to rise (for two to two and a half hours). Cover the bowl with cling film or simply cover it with a clean kitchen towel. As a result, the dough should increase two to three times (this factor must be taken into account when choosing a container for kneading it).
8.Prepare the pans for baking Easter cakes. You can use tin or paper disposable ones. Fill the molds two-thirds full (tin ones need to be greased with oil) and leave them to proof for about half an hour. The dough will rise a little more. Preheat the oven to 180 degrees and place the pieces in it. Bake the cakes for about forty-five minutes. Keep an eye on the top - if the cake is not yet baked, but the top is already dark, then cover the top with a piece of foil.
9.Let's prepare the glaze. Place egg whites and sugar in a mixing bowl. Beat everything until strong foam. Add lemon juice and vanilla.
10. Ready-made Easter cakes need to be cooled completely and only then covered with glaze. You can top them with sprinkles of various colors, make inscriptions using dyes, or beautifully lay out fruits, candied fruits, and nuts. Bon appetit!
The recipe for cottage cheese cake for Easter may be useful for those who want to prepare cake quickly and without yeast. Easter cake made from cottage cheese dough is no less tasty than classic yeast cake. It is just as heavy, but at the same time with a softer and moist structure.
To prepare Easter cottage cheese cake, prepare the ingredients according to the list.
Mix cottage cheese, egg, sugar, milk and vegetable oil.
You should get a homogeneous mass.
Then add flour with baking powder. Stir and knead into a soft, fluffy dough.
Wash the raisins and, if necessary, if they are dry, steam them.
Stir raisins into batter.
Place the dough in appropriately sized molds or in one mold so that it occupies 2/3 of the volume. Bake cottage cheese cakes in the oven at 180 degrees until done, from 30 to 45 minutes, depending on the size of the molds and the properties of the oven. Check doneness with a wooden toothpick.
For yeast cakes, it is recommended to insert wooden sticks in the center so that the surface does not move away during baking and the top of the cake is smooth without tearing. Out of habit, I stuck a wooden stick into the curd cake. By taking out a stick, you can check the readiness of the cake.
I'm wary of using raw eggs, so I don't use egg whites to make the glaze. For icing or fondant, you need some liquid, such as milk or fruit juice, mixed with powdered sugar. If desired, tint the glaze with food coloring.
Cover the finished warm Easter cakes with glaze and decorate with confectionery sprinkles.
Easter cottage cheese cake is ready.
Here is a cross-section of a warm, that is, not completely cooled, cottage cheese cake.
Enjoy your tea! Happy Easter!
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 cakes! 
Enjoy your meal!