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 the whole egg and the 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!

You can add nuts, candied fruits, fruits or berries to cottage cheese cake. This makes Easter even tastier.

Several interesting Easter cottage cheese recipes are described in detail below.

Curd cake with nuts

This is a fragrant cottage cheese cake with different types of nuts. Cooking takes one and a half hours. From all the ingredients you get several small Easter cakes for 22 servings, with a calorie content of 6500 kcal.

Ingredients:

• lemon juice - three tablespoons;
• one protein;
• soda - one and a half tablespoons;
• drain butter – 300 g;
• powder – 150 g;
• cottage cheese – 800 g;
• flour – 800 g;
• almonds – 50 g;
• 70 g walnuts;
• 30 g hazelnuts;
• 100 g candied fruits;
• 9 eggs;
• sugar – 650 g.

Preparation:

1. Using a blender, puree the cottage cheese. Melt the butter and cool.
2. Add sugar, lemon juice and butter to the cottage cheese.
3. Beat the eggs a little and add to the mixture. Stir.
4. Mix the baking soda and flour and add to the mixture. Stir until smooth.
5. Add chopped nuts and candied fruits to the dough.
6. Fill the molds 2/3 full with dough.
7. Bake the cakes in the oven at 180 degrees. 50 minutes. Check doneness with a toothpick.
8. Remove Easter from the oven and cool.
9. Beat the egg white and mix with the powder. Decorate the Easter cakes.

Cottage cheese makes the Easter cakes fluffy and soft. The baked goods are aromatic and appetizing.

Cottage cheese Easter “Tsarskaya”

Usually Easter cakes are baked from flour. This recipe for cottage cheese cake is made from cottage cheese and the “Royal” Easter does not need to be baked.

Required ingredients:

• kilogram of cottage cheese;
• half a kilo of sugar + two tbsp;
• two sticks of butter;
• six eggs;
• vanillin - two sachets;
• 150 g raisins;
• spoon tbsp. starch;
• 200 mg. cream.

Preparation step by step:

1. In a large bowl, combine half a kilo of sugar with cottage cheese, eggs and softened butter. Stir.
2. Place the bowl with the mixture on low heat and stir, increasing the heat to medium. Remove from heat when it becomes difficult to stir the mixture and add vanilla and raisins.
3. Take a piece of gauze 50 x 50 and pour the curd mass onto it, tie it in a knot.
4. Hang the “bundle”, place the dishes below, excess moisture will flow into it. Leave it overnight.
5. Place the mixture in a sieve, place it in a saucepan and cover with a plate. Place a 3 kg weight on top. Place the pan in the sink or large basin. Leave for 24 hours.
6. Remove the cake from the sieve and shape it into a pyramid. You can use a special mold.
7. Place the finished Easter in the cold.
8. Make the sauce: mix the remaining sugar with cream and add starch. Place on low heat, stir until thickened.
9. Pour hot sauce over the cake.

Ingredients:

• cottage cheese – 600 g;
• drain butter – 150 g;
• two stacks milk;
• 3 spoons of sugar;
• three yolks;
• vanillin - sachet;
• 150 g each of almonds and walnuts;
• 100 g each of dried apricots and raisins;
• candied fruits – 150 g.

Preparation:

1. Using a mixer, beat the cottage cheese at high speed until smooth.
2. Beat the sugar and yolks with a fork, pour in the milk and heat until thickened over low heat or a water bath. Do not bring to a boil!
3. Remove the prepared mixture from the heat and add butter, chopped nuts, almonds and raisins, vanillin and candied fruits.
4. Carefully add the cottage cheese, stir and pour the mixture into the mold.
5. Leave the cake in the refrigerator overnight.

Cooking time is one and a half hours and 12 hours for cooling the Easter. Serves six.

Cottage cheese Easter with drunken cherries

This is a very tasty and unusual recipe for Easter cottage cheese cake with candied cherries and the addition of brandy. Calorie content – ​​2344 kcal. milk – 60 ml;

sugar – 150 g + 1 tsp;

two eggs;

drain butter – 50 g;

vanillin - sachet;

salt – 1/2 tsp.

Preparation step by step:

1. Cut the candied fruit into small pieces, pour in the brandy and leave for an hour, stirring.
2. Add yeast, 30 g flour and a spoonful of sugar to warm milk. Stir and leave in a warm place for 40 minutes.
3. Place the cottage cheese in a bowl, add the prepared dough, sugar with vanilla and salt, cooled melted butter, and eggs. Using a whisk, beat until smooth.
4. Add cherries to the mixture and add flour in portions, stirring.
5. Cover and leave the dough in a warm place to rise for an hour and a half.
6. When the dough has risen, punch it down and place 2/3 of it in the pan. The cake will rise well during baking.
7. Leave the molds with the dough in a warm place for 45 minutes.
8. Bake for 50 minutes in the oven at 180 degrees. Check doneness with a toothpick.

Curd cake- an incredibly tasty and simple recipe that will appeal to all housewives without exception. If you prefer classic baking for Easter, then choose a recipe with cottage cheese added to the dough, but you can choose an original recipe where the pasochka is prepared exclusively from cottage cheese.

Curd cake

Because it's very easy to prepare cottage cheese cake, recipe with photo may be useful for those who have neither the time nor the desire to tinker with yeast dough for a long time. If you have ever baked such an Easter cake, then you know how much trouble there is with it: you need to prepare the dough, and then thoroughly knead the yeast dough, wait several times for it to rise, and knead it each time. Thus, taking into account all the necessary steps to make the pastry airy and tender, it will take you the whole day to prepare. Of course, it turns out very tasty, and everyone likes this kind of baking, but you should definitely try the recipes offered today.

When will you cook cottage cheese cake, recipe with photos step by step can be roughly divided into three stages: kneading the dough, kneading the dough and directly baking the beans. Decorating the baked goods comes separately, here you can show all your confectionery skills, or go the simplest way - and grease the top with whipped egg whites.

For the dough we will need:

a quarter glass of milk

heaped spoon of flour

8 grams of dry yeast, which is equal to two level teaspoons

teaspoon granulated sugar

For the test you need to prepare the following set of ingredients:

250 grams of cottage cheese (tasty, not sour, not runny)

a couple of glasses of flour

50 grams of melted butter

2/3 cup granulated sugar

2/3 teaspoon salt

two chicken eggs + one yolk

2/3 cup candied fruits, raisins and other dried fruits as desired

a spoonful of vanilla sugar, lemon zest

a pinch of turmeric

The indicated amount of ingredients is enough for us to bake two small ones with a diameter of 14 cm. You can take small molds, then you will get more beans. If you want to treat your family and friends with baked goods, then you can increase the number of components by 2-3 times, but this must be done proportionally. Easter baked goods can be stored for a long time, but to prevent them from drying out and becoming weathered, it is better to store them on a plate wrapped in a large bag.

Curd Easter cake recipe

If you are going to cook cottage cheese cake for Easter, recipe you need to start by kneading the dough. First, we need to slightly warm the milk so that it becomes warm (but not hot), pour it into a bowl and add to it a few tablespoons of flour, the specified amount of sugar and dry yeast. All components must be thoroughly mixed with a spoon so that the flour disperses and there are no lumps left. The bowl with the dough should be placed in a warm place, and it will rise after 20 minutes, much faster than when prepared with live yeast.

While the dough is rising, you can start preparing the cottage cheese. You will need a sieve or colander to rub the curd through the small holes so that it becomes crumbly. First, add chopped butter, vanilla sugar, turmeric and lemon zest to the curd, and then grind all the ingredients well. You should get a loose sticky mass. By the way, we added turmeric to make the dough yellowish, then it looks very appetizing. And the lemon zest will add a slightly perceptible aroma. You can safely discard these ingredients and leave only vanillin.

When you cook cottage cheese cake, Easter recipe cannot do without the use of kitchen appliances. We will need a mixer to beat the sugar with the yolks, separate two yolks from the white, and leave the white for the glaze, plus add another yolk. Beat at high speed for no more than 4 minutes so that all ingredients are thoroughly mixed. Now the beaten eggs must be added to the cottage cheese and mixed carefully so that the air mass does not settle.

By this time, the dough has already increased 3-4 times, and it can be sent to the rest of the mass. You need to wash the raisins in advance and let them dry on a paper towel, after which the raisins along with candied fruits should be sprinkled with flour and the sweet ingredients should be added to the dough.

Be sure to buy only the highest grade flour, and when purchasing, pay attention to the integrity of the packaging. It should be sifted to saturate it with oxygen and add the first glass of flour to the dough, then mix the mass well with a spoon. When the first glass is evenly distributed among the other ingredients, you can add the second glass. Now you can knead a thick dough that will be quite sticky.

Make sure that the candied fruits are evenly distributed throughout the mass and not concentrated in one place.

Easter cottage cheese cakes: recipe with photos

When you start baking Easter cottage cheese cakes, recipe with photos will require special molds from you. It is most convenient to use disposable paper molds, which do not require any additional preparatory steps. If you have ordinary forms, you must grease them with oil or line them with oiled tracing paper.

You need to put enough dough into each mold so that it takes up half the volume. Since our dough is yeast, it will still rise. That is why you cannot fill the molds completely, in which case the mass will rise and literally flow out.

The molds filled with dough should be covered with film or a clean towel and left for several hours in a warm place, for example, they can be placed near the radiator. In the classic version, yeast is prepared a little differently: it is left to rise in a saucepan, and when it increases in size, it is kneaded, releasing carbon dioxide, and then left to rise again. This takes a lot of time, sometimes it can take up to 8 hours just to prepare the test.

We have cottage cheese cake recipe simpler: 20 minutes for the dough and another hour and a half for the dough to fit in the mold. To ensure a warm place for the ramekins, you can place them in a slightly preheated oven.

When the dough has risen, you can bake the cakes. To do this, preheat the oven to 190 degrees and place the mold with the dough on a baking sheet. You may notice that the Easter cakes have begun to burn, so you can cover the top with additional foil and continue baking. Large beans should be baked for about 50 minutes, and small ones, of course, will take a little less time. To check the readiness, just pierce the dough with a wooden skewer and look at it: if the skewer is dry, then baking has come to an end.

All that remains is to decorate with glaze cottage cheese cake for Easter, recipe with photo will tell you how to do this. First, we need to remove the baked goods from the oven, let them cool and remove them from the molds (if you are using metal or ceramic molds). The glaze is simple to prepare - from proteins and sugar, which are whipped with a mixer until strong foam. The glaze is applied to the tops of the already cooled Easter cakes, and you can additionally decorate them with confectionery sprinkles.

Easter cottage cheese cake

The next option is how to cook Easter cottage cheese cake, will be a real surprise for the hostess, because to prepare it you do not need flour, but only cottage cheese. Plus, you don't have to knead the dough and wait for it to rise. Of course, you can’t call it elementary, because there are many subtleties in it, but you will certainly cope with the preparation if you follow our tips and recommendations, and step-by-step photos will come in handy.

half a kilo of cottage cheese

200 ml sour cream

100 grams of butter

100 grams of powdered sugar

a pinch of vanillin

50 grams of dried fruits or candied fruits

You will get the most tender cottage cheese cake for Easter, which will take you a minimum of time to prepare. The main task is to choose high-quality cottage cheese for this recipe; it should be fatty and high-calorie, always sweet and not sour. It is best to buy a homemade product from the market, and be sure to try it before purchasing.

Preparing the dough comes down to turning all the ingredients into a homogeneous mass. You may need an immersion blender for this, but a food processor can also be used to blend the curd into a smooth consistency. Place the cottage cheese in a container, add powdered sugar and soft butter (it must first be removed from the refrigerator and left at room temperature).

All components must be crushed in a food processor using the “Knife” attachment to obtain a homogeneous paste. Then add sour cream to the container and beat the mixture again until smooth. The base for the pasochka should be homogeneous and tender, and its consistency should resemble a thick cream.

Candied fruits can be cut into smaller pieces, and raisins must be thoroughly rinsed with running water before adding to the base. You can add dried apricots, but you definitely need to cut them into small pieces. Dried fruits should be evenly distributed throughout the mixture and mixed thoroughly.

To make it very beautiful without baking, we advise you to use special plastic molds called bean pans. This is a plastic collapsible design that will help you form a beautiful little bead with a cross and the inscription “XB” embossed on it. And when the Easter cake is ready, you can disassemble the structure without damaging the dessert itself. If you are cooking for the first time, so to speak, for testing, then you can prepare it without a special beaker, using a deep bowl or a plastic jar with holes as a mold. The volume of the plastic mold should be 750 ml, and holes and openings are necessary to allow the juice that will be released from the curd mass to drain.

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!

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 favorites.

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.

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 the dish step by step with photos:

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 coloring, so if you don’t have it, you don’t have to use it, but the cakes won’t turn out sunny) 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.