Cottage cheese cake. Cottage cheese Easter with candied fruits How to cook Easter cake with cottage cheese and sour cream

Easter cakes are incredibly tasty and aromatic homemade baked goods. Each housewife has her own time-tested recipes, according to which, year after year, beautiful and appetizing Easter cakes, decorated with a snow-white cap, appear on the festive table. So I have my favorite ones - cottage cheese cakes for Easter.

Just a mind-blowing aroma that hovers throughout the entire apartment not only during the baking of Easter cakes, but also during the proofing of the yeast dough, will be given to us by orange zest and a pinch of vanillin. Multi-colored candied fruits will give baked goods a festive look and add sweetness.

And, of course, what would it be like without an elegant white hat made of sugar icing! We will prepare it on the basis of egg white and powdered sugar, and so that it is not cloyingly sweet, we will add freshly squeezed lemon juice.

Well, did you persuade me? How to prepare Easter cake using sponge yeast dough with cottage cheese, the subtleties and secrets of working with the dough, options for replacing ingredients - I will try to tell you all this and some other nuances below.

I really want not only our family, but also your Easter table to have these curd cakes (along with your favorite curd Easter cake). The most delicious Easter cakes, the recipe for which I worked hard on (I believe that you will like them as much as we do)!

French meringue is an airy protein cream that does not undergo heat treatment and turns out very tender. As a rule, it is used for making meringue cookies, but it also looks great on Easter cakes. But here it is important to be confident in the quality of chicken eggs and process them correctly before use;

Italian meringue is a custard protein cream in which raw egg whites are subjected to heat treatment by brewing with hot sugar syrup. A very stable and stable cream decor for home baking, holds its shape perfectly and is embossed;

Swiss meringue is a custard protein cream in which raw egg whites are subjected to heat treatment together with sugar, after which they are whipped until thick with a mixer. It is also a very stable, but at the same time delicate mass that looks great on Easter cake. After some time, the meringue weathers and becomes covered with a thin, non-fragile crust, under which the cream remains just as soft and delicate;

Sugar fudge is sugar syrup boiled to a certain temperature, which is whipped and turned into a snow-white mass. When prepared correctly, the sugar fudge remains soft and tender, cuts perfectly with a knife, and does not stick to your hands at all;

sugar glaze on gelatin - does not stick to your fingers at all after drying, and almost does not crumble when cut. True, you need to work with it quite quickly. The fact is that the gelatin in its composition quickly sets and the glaze begins to harden. At the same time, if you do not allow it to thicken enough, the coating will turn out thin and transparent,

classic sugar glaze - smooth, uniform and very beautiful. This glaze for Easter cakes is prepared from powdered sugar, egg whites and lemon juice. The consistency of the finished glaze directly depends on the amount of powdered sugar: from fluid (the cakes will be decorated with drips) to stable and dense.

Ingredients:

Opara:

Dough:

(270 grams) (250 grams) (50 grams) (130 grams) (100 grams) (2 pieces ) (1 piece ) (2/3 teaspoon) (1 pinch) (0.5 teaspoon) (1 tablespoon )

Glaze:

Cooking step by step:

So, let's start preparing Easter cakes with dough. We need it in order to rise the dough well, because the content of cottage cheese in its composition is almost equal to the amount of flour used. To do this, dissolve a teaspoon of granulated sugar in 70 milliliters of warm milk, crumble 15 grams of fresh yeast and add a couple of tablespoons of sifted wheat flour. Mix everything and leave it warm until the dough grows 3 times - for about 30 minutes. By the way, you can use not only fresh (pressed) yeast, but also dry. Then you need exactly three times less, that is, 5 grams - this is a little more than a teaspoon or a heaped spoon. I haven’t tried instant yeast for this recipe, so I can’t say how it will behave in baking, but I think it will work out.

While the dough is growing, let's make other ingredients for the dough. To do this, break 2 chicken eggs and 1 yolk into a suitable bowl (we put the white in the refrigerator - we will use it for glaze). Add 130 grams of granulated sugar and a pinch of vanillin (or a teaspoon of vanilla sugar).

Add cottage cheese and butter to it, which must first be melted and allowed to cool. Mix everything thoroughly.

Then add turmeric (it acts as a natural yellow dye, so if you don’t have it, you don’t have to use it, but the cakes won’t turn out to be a sunny color) and a tablespoon of chopped orange zest (this is about the size of one medium orange). Mix everything again.

Then sift the wheat flour into a bowl and add salt. I would not recommend increasing the amount of flour, so as not to clog the yeast dough, otherwise it will not turn out light and airy. The maximum you can afford is a couple more tablespoons, but no more.

Knead a very sticky dough - this is best done using a mixer or food processor with a dough hook. It is better to knead the dough for at least 10-15 minutes, but it will still be sticky. The main point in this case is this indicator: the dough can be mixed with a spoon, but it must be quite elastic. That is, when mixing, the dough resists, it is a little tight, but again sticks to your hands. Now add candied fruits. If they are large enough, cut them into medium cubes.

Mix everything for another 5 minutes. You see, the finished dough for cottage cheese cakes holds its shape and does not spread along the bottom. But it must be STICKY!

Cover the bowl with cling film or cover with a towel and let it proof until the volume increases by 2-2.5 times. A small digression: quite often I come across recipes for Easter cakes (and other yeast baked goods) that say that after kneading, the dough can be laid out in molds, allowed to rise and then baked. DON'T BELIEVE IT! Yeast dough should always be allowed to rise for at least an hour (preferably two with intermediate kneading) before panning and pre-proofing, as the yeast needs to ferment. Only then can you get yeast baked goods with amazing taste and texture!

When the dough has doubled or tripled in size, it needs to be kneaded and can be laid out in molds. This time I used special paper forms for Easter cakes. One I have is 9 cm (height) x 11 cm (diameter), and the second is a little larger - 10 x 13 cm. You can also use cans of canned fruit, 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.

Easter is a great church holiday that we all celebrate together. Adults rejoice and prepare for it responsibly. And the children are looking forward to painting eggs and decorating Easter cakes. Preparation brings families together. Because then on the holiday itself, we will go to visit each other and treat each other with colored eggs and delicious Easter cakes.

But not all housewives know the recipes for making Easter cakes. But there are so many of them that sometimes your eyes widen. Of course, you can do it easier. Go to the store and buy a ready-made Easter egg. But their prices are steep, and the taste leaves much to be desired.

By the way, I suggest you look at a good selection no worse than this one, I hope you will also like them.

This recipe is one of the fastest I know. An inexperienced housewife can really handle this. It is also suitable for those who do not like to spend a lot of time fiddling around in the kitchen.

Ingredients:

• Flour – 2 cups;
• Cottage cheese – 250 gr.;
• Sugar – 150 gr.;
• Butter –50 gr.;
• Milk – 60 ml;
• Pressed yeast – 30 gr.;
• Chicken eggs – 3 pcs.;
• Vanilla sugar – 2 teaspoons;
• Raisins – 1/3 cup;
• Cognac – 100 ml;
• Salt – 1/2 teaspoon;
• Sweets “Korovka” – 200 gr.

Preparation:

1. First, let's prepare the filling. Wash the raisins and pour cognac. Let it sit for 30 minutes.

2. Now let's prepare the dough. Crumble the yeast into a cup. Add a teaspoon of sugar and a tablespoon of flour to them. Pour warm milk over it all and mix well. Leave to rise in a warm place for about 10 - 15 minutes.

3. For the dough we need 2 eggs and one yolk. We will mix all this in a deep cup. Add the remaining sugar there and beat with a whisk or mixer.

4. Grind the cottage cheese through a sieve or beat in a blender until smooth.

This is done to make our products softer and more delicate.

5. Add melted butter, beaten eggs, vanilla sugar, salt and dough to the grated cottage cheese. Mix all this thoroughly until smooth.

6. The flour must first be sifted 2 - 3 times. Now add it in parts to the dough, this will make it easier to mix it in.

Always sift your flour. This is necessary so that it is saturated with oxygen. This means the dough will rise faster.

7. Add raisins, which have been infused in cognac, and then mix the dough with your hands. The finished dough should not stick to your hands. It only reaches for them, but does not stick.

8. Now spread the dough into molds pre-greased with vegetable oil. You only need to fill out the forms halfway. Let them stand for 45 minutes for the dough to rise. Cover the top with a sheet of foil to prevent the top from burning. Bake in the oven preheated to 200° for 10 minutes. Then reduce to 180° and bake for 20 to 40 minutes (depending on the size of the Easter cake).

9. While the cakes are baking in the oven, prepare the caramel glaze. To do this, put the candies in a saucepan and add 3 to 4 tablespoons of milk. Melt them over low heat. Grease the cakes with the prepared glaze.

Prepare Easter cake with cottage cheese and sour cream:

What are Easter cakes made from? My sister loved this recipe. She loves to cook for large quantities. Then she makes sure to treat us to these delicacies.

Ingredients:

• Pressed yeast – 100 gr.;
• Chicken egg – 6 pcs.;
• Sour cream – 500 ml;
• Milk – 500 ml;
• Butter – 100 gr.;
• Flour – 1 kg;
• Raisins – 100 gr.;
• Candied fruits – 150 gr.;
• Sugar – 2 cups;
• Salt – 2 pinches;
• Vanilla sugar – 1 sachet.

Preparation:

1. To prepare the dough, we need to heat the milk. It should be warm, not hot. Add broken yeast, a glass of sugar and sift a glass of flour. Mix thoroughly until smooth. Cover with cling film or a clean towel and place in a warm place to rise for 1 – 1.5 hours.

2. When the dough is suitable, we begin to prepare the dough. To do this, break the chicken eggs into a separate cup and add a pinch of salt. Beat with a mixer or whisk, adding the remaining sugar little by little. Then add sour cream and soft butter (precisely soft, not melted) to the mixture. Whisk again. Pour the resulting mixture into the dough and mix. Now add the remaining amount of flour, previously sifted through a sieve. When the dough cannot be mixed with a spoon, do it with your hands on a clean table sprinkled with flour. Place the dough in a container that is 2-3 times larger. Cover with a towel and put it in a warm place so that it rises, that is, increases in size.

3. When the dough has risen, grease your hands with vegetable oil and begin stirring in the raisins and candied fruits. The filling should already be prepared: the raisins are washed and dried, and the candied fruits are cut into smaller pieces. Grease the baking pans with vegetable oil and place the dough in them. We fill out the forms only a third of the way. Cover with a towel and leave to rise. When the dough has risen, place it in the oven preheated to 180° for 40 - 50 minutes.

4. Prepare the glaze. Take 3 whites, pour a pinch of salt and a pinch of citric acid into them. Beat with a whisk or mixer and add 0.5 cups of sugar in portions. Beat until fluffy foam. Grease the finished cakes with glaze and sprinkle with decorations.

Recipe for making Easter cake (Easter) with dry yeast

In general, it makes no difference what kind of yeast the dough is made from. Whether dry or pressed. The only difference is in grams. Well, since I already talked about pressed ones, now we’ll talk about dry ones.

Ingredients:

• Flour – 350 gr.;
• Sugar – 100 gr.;
• Milk – 125 ml;
• Butter – 80 gr.;
• Cottage cheese – 150 gr.;
• Chicken egg – 4 pcs.;
• Dry yeast – 5 g;
• Salt – 0.5 teaspoon;
• Vanilla sugar – 0.5 teaspoon;
• Raisins – 100 gr.

Preparation:

1. Wash and dry the raisins. Heat the milk a little so that it is warm. Pour the yeast into it and let it dissolve a little. Add a teaspoon of sugar and 3 tablespoons of flour. Mix and put in a warm place. The dough should increase two to three times.

2. Add salt and vanilla sugar to the remaining flour. Mix a little. Melt the butter and beat the yolks with sugar with a whisk or mixer until light and fluffy. Add cottage cheese and melted butter there. Mix well.

3. Place the dough and yolk mixture into the flour. Mix with a fork or spoon, and when it is already difficult to mix with them, do it with your hands on a table sprinkled with flour. Stir in the dried raisins. Place the finished dough into a deep cup greased with vegetable oil. Cover with cling film and leave in a warm place to double or triple in volume.

4. When the dough has risen, place it in molds greased with vegetable oil. Let stand for 30 minutes. During this time, the oven will heat up to 180°. We send the forms to bake. Cooking time is from 30 minutes to 50. Check readiness with a toothpick. If it is dry, then the cakes are ready. Sprinkle the finished cakes with powdered sugar.

The most delicious cottage cheese cake with raisins and candied fruits

My seven really like different fillings. So I try to put as much of it in as possible. But a lot of filling prevents the dough from rising, so you need to not overdo it.

Ingredients:

• Milk – 70 ml;
• Dry yeast – 5 g;
• Sugar – 130 gr.;
• Flour – 2 cups;
• Cottage cheese – 250 gr.;
• Butter – 60 gr.;
• Chicken egg – 3 pcs.;
• Vanillin – 1 pinch;
• Salt – 0.5 teaspoon;
• Candied fruits - a handful;
• Raisins - a handful.

Preparation:

1. Mix warm milk, dry yeast, a teaspoon of sugar, 2 tablespoons of flour. Cover and put in a warm place. When the dough is ready, start kneading the dough. You will see the readiness of the dough when it rises to the top.

2. Wash the raisins thoroughly. If it is too dry, then it must be soaked for 20 minutes and then dried with a napkin.

3. Break two eggs, and from the third we only need the yolk. Beat them with sugar until foam forms. Then add vanillin, cottage cheese and melted butter. Beat until smooth. It is advisable to first grind the cottage cheese through a sieve. Add the dough and mix again. Now pour in the salt and add the flour little by little. Mix with a spoon, and when it gets hard, start kneading with your hands. The dough becomes sticky and does not stick to your hands. Then mix in candied fruits and raisins. Place in a deep cup and cover with a towel or cling film. We put it in a warm place and wait for it to double or triple in size.

4. Place the dough in molds greased with vegetable oil and leave for 30 minutes to rise. Then put it in the oven, heated to 180° and bake for 20 to 50 minutes. The time depends on the size of the cakes. Grease the finished cakes with glaze. To do this, beat the egg whites with sugar until fluffy.

Cottage cheese cake for Easter: the best Easter recipe in a slow cooker

A multicooker makes life easier for many housewives. But this does not mean that she will do everything for you. No, that's not true. But we know that the cake won’t burn in it.

Ingredients:

• Milk – 110 ml;
• Butter – 100 gr.;
• Fat cottage cheese – 150 gr.;
• Chicken eggs – 2 pcs.;
• Sugar – 100 gr.;
• Salt – 0.5 teaspoon;
• Flour – 500 gr.;
• Dry yeast - 3 tablespoons;
• Vanillin – 1 sachet;
• Powdered sugar – 200 gr.

Preparation:

1. Heat the milk until it is warm. Pour yeast, a teaspoon of sugar and two tablespoons of flour into it. Stir and put in a warm place.

2. Beat two eggs with sugar. Add the dough to them and mix again. Add vanillin, melted butter, salt and cottage cheese to the mixture. Mix and add flour in parts. When the dough is kneaded, let it stand. It should double or triple in size.

3. Grease the multicooker bowl with vegetable oil and transfer the dough there. When it rises again, we will bake it in the “baking” mode. First let it sit for 60 minutes, then without opening the lid for another 30. Grease the finished cake with glaze or sprinkle with powdered sugar.

A simple Easter recipe with cottage cheese in the oven:

I present to your attention another simple recipe for making Easter cake with cottage cheese, which is baked in the oven. There are not so many ingredients in it, but the taste is simply excellent.

Ingredients:

• Milk – 70 ml;
• Pressed yeast – 35 g;
• Chicken egg – 3 pcs.;
• Sugar – 70 gr.;
• Cottage cheese – 180 gr.;
• Flour – 400 gr.;
• Salt – 0.5 teaspoon;
• Butter – 60 gr.;
• Vanillin – 0.5 teaspoon;
• Raisins – 100 gr.;
• Powdered sugar – 1 cup;
• Lemon juice – 1 tablespoon.

Preparation:

1. Grind the yeast into a cup and add a tablespoon of sugar to it. Grind everything thoroughly. Heat the milk a little so that it is warm and pour it into the yeast. Add 2 tablespoons of sifted flour and mix thoroughly. Place in a warm place for 20 minutes.

2. Pour salt and vanillin into the sifted flour. Mix lightly. Break 2 eggs into the cottage cheese, add sugar and spread softened butter. Mix all this until smooth. Place the mixture in the flour along with the dough. Stir everything. If it is difficult to stir with a spoon, do it with your hands. Cover the dough and put it in a warm place to rise.

3. Wash the raisins thoroughly and mix them into the dough. We cover it again and put it in a warm place for the last time. When it rises again, place it in molds greased with vegetable oil and leave to stand for 30 minutes. During this time the dough will rise a little. Then put it in the oven preheated to 180°. Bake for 20 to 40 minutes. The time depends on the size of the pans and your oven.

4. Prepare the glaze. Beat one white with a whisk until white foam. Pour powdered sugar into it and pour in lemon juice. Mix and grease the prepared cakes.

I hope you liked these wonderful recipes, then cook them, it will be very tasty.

Good afternoon.

A lot of treats are prepared on Easter. But one of the most important is, of course. It can be made large and placed on the holiday table. Or you can cook a dozen small ones and treat them to friends and acquaintances.

At the same time, Easter cakes are most often very, very high in calories, as they are prepared from rich dough with a lot of eggs and butter. It turns out to be quite heavy food, especially if you have been fasting.

Today I would like to offer you some very tasty recipes for Easter cakes made from curd dough.

Such cakes are much more humane to your digestion and figure and, subject to reasonable measures, will help you celebrate this main holiday for all Orthodox Christians without worrying about what will happen to you after the holidays.

By the way, I did not focus on the methods of preparing the glaze, because just the other day I dedicated it to them, where you can easily choose the recipe that is most suitable for you.

Curd cake: the most delicious Easter recipe

It is easier to prepare dough for any baking if it is yeast-free. There is no need to prepare the dough and give the dough time to proof. A yeast-free recipe saves a lot of time and is suitable for those who are sorely short of time.

//youtu.be/ZA-dgWAy5rg

Ingredients:

• Eggs - 2 pcs
• Sugar - 200 g
• Cottage cheese – 300 g
• Soda - 1 tsp.
• Vinegar 9% - 1 tsp.
• Butter - 150 g
• Flour - 1 - 2.5 cups
• Dried apricots
• Candied fruit

Preparation:

1. Break the eggs into a deep bowl, add sugar to them and beat with a mixer until the sugar is completely dissolved.

Beat until the mixture turns white.

2. Without ceasing to beat, pour melted butter into the eggs. It should not be hot so as not to cook the eggs.

3. And after another minute, add cottage cheese and beat thoroughly for another couple of minutes.

After beating, grains will remain in the curd mass, no need to worry about this, they will melt during baking.

4. The next step is to add soda to the curd mass, to which vinegar has been added. When these two products are combined, a violent reaction occurs with the formation of carbon dioxide bubbles and this mixture will replace yeast for us.

Take a spoonful of soda, pour vinegar into it, wait until the soda sizzles, and then put it in the curd mass and mix.

This needs to be done in portions, since the final amount of flour depends very much on the fat content of the cottage cheese, the fat content of the cheese and even the size of the eggs. On average, 2 glasses of 250 ml are required.

The dough should be so thick that it will not drip off a spoon.

6. Add candied fruits with chopped dried apricots to it, mix and put the dough in a baking dish sprinkled with flour or greased with vegetable oil.

7. Let the dough rest for 10 minutes, and then bake in the oven, preheated to 160 degrees for 50-70 minutes. Check readiness with a wooden skewer. After turning off the oven, do not take out the baked goods for another 10 minutes.

8. All you have to do is wait until the cake has cooled, remove it from the mold and decorate with glaze.

The best recipe for cottage cheese cake without yeast

Well, to complete the picture, I offer another recipe for cottage cheese cake without yeast, which is also very tasty, but the dough is prepared differently. And the best one is because it is the simplest.

//youtu.be/qXejbb4ZjXY

Ingredients:

• 2 eggs
• 400 g cottage cheese
• 4 tbsp. Sahara
• Bag vanilla sugar
• 2 tbsp. flour
• 50 g raisins
• A pinch of salt

Preparation:

1. Break the eggs and separate the white from the yolk. Add a pinch of salt to the protein and beat with a mixer until stable white peaks form.

2. Place cottage cheese, sugar, vanillin, yolks and raisins in one deep bowl and beat with a mixer until a homogeneous mass is formed.

3. Next, add the sifted flour. There is not a lot of it in this recipe, so add it all at once and stir it in with a spatula.

4. Lastly, add the whipped egg whites to the total mixture.

Mix it in 2 additions, stirring very carefully each time and trying to maintain the fluffiness of the protein.

5. Grease the pan in which the Easter cake will be baked with vegetable oil, sprinkle with semolina and place the dough in it. Level it out and bake for 30-40 minutes in an oven preheated to 180 degrees.

6. After checking the readiness of the Easter cake with a toothpick, close the oven, turn off the heat and leave the baked goods in the closed oven for 10 minutes. Then we take out the mold, wait until the cake has cooled completely and only then take it out of the mold.

All these difficulties are needed to ensure that the cake retains its magnificent shape.

The Easter treat is ready and all that remains is to decorate it with icing.

Cottage cheese cake according to the classic recipe

Now let’s move on to classic Easter cake recipes, which are prepared with yeast dough. Be prepared that these recipes are not quick and can take all day. But the result is definitely worth it.

//youtu.be/vZjNVJR7-wI

Ingredients:

• 350 g wheat flour
• 100 g sugar
• 125 ml milk
• 80 g butter
• 150 g cottage cheese
• 4 yolks
• 15 g fresh yeast (or 5 g dry)
• 1/5 tsp baking 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 cup of dried fruits, candied fruits or nuts

From the specified amount of ingredients you will get 2 large Easter cakes.

Preparation:

1. First, prepare the dough. To do this, pour warm milk into a bowl, add yeast and wait a couple of minutes until it dissolves. After the yeast is completely dissolved, add 1 teaspoon of sugar (of the total amount), a quarter of the prepared flour and mix everything thoroughly with a whisk.

You should get a smooth dough without lumps. This is the dough.

2. Cover the bowl with cling film and put it in a warm place for 30-40 minutes. During this time, the dough will increase in volume by approximately 2 times.

If this does not happen, then you have got low-quality yeast and you need to make a new dough using different yeast.

3. Add salt, soda (if the yeast is live) and flavorings (cardamom, vanilla, nutmeg) to the remaining flour.

4. Beat the yolks with the remaining sugar until they lighten.

3. Next, add cottage cheese and melted (but not hot) butter. Mix until a homogeneous curd mass is formed.

4. Now you can combine all the ingredients together. Make a depression in the center of the bowl with flour, pour the suitable dough and the curd-cream mixture into it.

And carefully, using a fork, begin to stir in the flour.

5. The dough is not thick and sticky, but this is exactly how butter dough should be. So we don’t add any more flour, but grease the work surface and hands with vegetable oil and knead it for 10 minutes until it becomes denser and more elastic. However, it will not stop sticking.

6. Add filler (in this case cranberries) to the finished dough. To do this, smooth the dough onto the table, pour in the filling, roll the dough into a roll and knead again.

7. After kneading, put the dough in a bowl greased with vegetable oil, cover with cling film and put it back in a warm place until it increases in volume at least 2 times (this will take 1.5-2.5 hours).

8. Lightly knead the risen dough and immediately place it in the molds, filling them no more than halfway.

And again we remove the dough, already in the molds, to proof in a warm place and wait for the volume to double (about 40 minutes).

9. Brush the tops of the Easter cakes with egg yolk and bake in an oven preheated to 180 degrees. Small cakes will need 20 minutes, and large ones will need all 40.

If the tops start to burn while baking, cover them with foil or parchment paper.

The curd cakes are ready. Now you need to wait until they have cooled completely, then remove them from the molds and decorate them to your liking.

Orange Flavored Easter Baking Recipe

Using natural juices, you can give the cake a fruity aroma. For example, orange.

//youtu.be/qJ2YY9V0Ibs

Ingredients:

For the dough:

• Warm milk – 60 ml
• Flour - 1 tbsp
• Sugar - 1 tbsp
• Dry yeast - 10 g

• Flour - 500 g
• Cottage cheese – 250 g
• Sugar - 150 g
• Softened butter - 50 g
• Vanilla sugar or vanilla extract - 0.5 tsp
• Egg - 2 pcs
• Yolk - 1 pc.
• Salt - 0.5 tsp
• Orange juice - 200 ml (2 medium oranges or one large)
• Orange zest

Preparation:

1. Prepare the dough by combining warm milk, flour, sugar and yeast in a small container. Mix and put in a warm place. Wait until the mixture doubles in volume.

The milk should be warm, not hot. Remember: at 50 degrees the yeast already dies.

2. Beat the eggs, one yolk, salt and sugar with a mixer until the mixture turns white.

3. Beat the cottage cheese with a blender, and then mix together with softened butter until smooth.

4. Take an orange and grate the peel on a fine grater, and then squeeze out the orange juice.

We try not to get the inner white part of the peel into the zest, it is bitter.

5. Place the suitable dough, along with the cottage cheese, juice and zest, into the egg mixture and mix everything well.

6. Then add and stir in the sifted flour in parts. Mix with a mixer at low speed.

7. When the dough thickens, continue kneading it with your hands on a table greased with vegetable oil for 10-15 minutes, then transfer it to a bowl, cover with cling film and put it in a warm place for about 2 hours until it doubles in volume .

Then the risen dough needs to be lightly kneaded directly in the bowl, covered again with film and left to rise. The second time it will take about 1 hour.

8. Place the newly risen dough on a floured table, knead it and place it in the molds, filling them no more than halfway.

The amount of our dough is enough for 2 medium-sized Easter cakes.

9. We wait about 40 more minutes for the dough to double again, after which we put the molds in the oven, preheated to 180 degrees for 30-40 minutes.

10. Take the finished cakes out of the oven, wait until they cool completely, and then decorate.

The cakes turn out beautiful, tender and very tasty.

How to make cottage cheese cake so that it is moist

One of the important properties of Easter cake is its moisture content. So that when you break it, the dough inside howls so heavy and wet. This is just the most chic. And the wetter the better. Within reasonable limits, of course.

Here is the recipe for such a moist curd dough. If it seems to you that the ingredients are almost the same as in the previous two recipes, then you will not be mistaken, this is true. The whole secret is in the proportions.

//youtu.be/jrvfZsAh734

Ingredients:

• 30 grams of pressed yeast or 12-15 grams of dry
• 1 tbsp sugar
• 120 ml milk (warm)
• 2 tbsp. l flour

• 3 eggs + 1 yolk
• 250 grams of sugar
• 200 grams of cottage cheese
• 100 grams butter (melt)
• 1 tbsp. l vegetable oil
• Sifted flour - 450 - 500 grams
• 1 tsp baking powder
• 1/2 tsp - salt
• vanillin or vanilla essence
• 100 g raisins and 50 grams of dried apricots (+ 1 tsp flour)

Preparation:

1. Prepare the dough by mixing warm milk with yeast, sugar and flour. Place in a warm place and wait for it to swell twice as much.

2. Beat the eggs, yolk and sugar with a whisk or mixer until the sugar is completely dissolved.

3. Then add melted butter, cottage cheese and vegetable oil to the egg mixture. Mix again until smooth.

4. Then add the dough to the mixture, mix, and then begin to add sifted flour and small portions of raisins with chopped dried apricots in portions.

Before kneading, add baking powder, vanillin and salt to the flour.

Dried apricots with raisins must first be washed, dried and rolled in flour so that the dried fruits in the dough do not stick together into one lump.

5. The result is not a thick sticky dough, which needs to be covered with cling film or a towel and put in a warm place for a couple of hours until it doubles in volume.

6. When the dough has risen, knead it lightly with hands greased with vegetable oil, place it in molds, filling them halfway, and then cover the molds with a towel and leave for another 40 minutes.

7. And when the dough has risen in the molds, put them in the oven and bake at 170 degrees for 35-45 minutes.

The cake turns out very tender, breaks easily and is wet inside. That's what they wanted.

Video on how to cook Easter cake in a slow cooker

Cooking in a slow cooker has one very huge advantage: you don’t need to look for a warmer place in the house to put the dough there. Let it sit directly in the multicooker in the heating mode. Here's how it's done.

Recipe for making curd dough with baked milk

Now let's see how you can prepare loose and soft dough with baked milk. And to make it more interesting, we will use pieces of chocolate rather than dried fruits as a filling. It will be very tasty!

//youtu.be/aUOOfUIB2I8

Ingredients:

• Baked milk - 200 ml
• Cottage cheese of any fat content - 150 g
• Large chicken eggs - 2 pcs.
• Butter - 100 g
• Sugar - 150 g
• Salt - 0.3 tsp
• Vanillin – 1 g
• Pressed yeast – 20g
• Wheat flour - 550-600 g
• Vegetable oil - 2 tbsp
• Chocolate – 1 bar (90 g)

Preparation:

1. Activate the yeast by mixing it with a teaspoon of sugar and a couple of tablespoons of warm milk.

Stir, add a teaspoon of flour and mix again.

Cover the bowl with cling film until a pronounced foam cap appears.

2. Beat the cottage cheese with a blender and mix with softened butter.

3. Beat the eggs with a mixer along with salt, vanillin and sugar until a white foamy mixture forms.

4. Pour the egg mixture into the curd mixture and mix with a mixer.

5. Next, add and stir in milk and yeast.

6. And now we begin to add and stir in the sifted flour in portions.

7. When three-quarters of the flour has already been mixed in and while the dough is still slightly liquid, add chocolate pieces to the dough.

We add chocolate in pieces (each piece is divided into 4 parts), and not grated, so that after baking, the pieces still remain noticeable. It tastes much better this way.

8. Place the remaining flour on the work surface and continue kneading the dough on it.

9. When all the flour has been mixed in and the dough has gathered into one fairly dense but sticky lump, add vegetable oil and continue kneading the dough until it becomes soft and slightly sticky.

10. Place the finished dough in a deep bowl greased with vegetable oil, cover with cling film and leave in a warm place for 1.5-2 hours. During this time, the dough will rise approximately 2 times.

11. Now you need to knead the dough and put it into molds, filling them a little less than half.

12. Cover the filled forms with a towel and leave for another 30 minutes so that the dough rises again, and then place them in the oven, preheated to 180 degrees.

Small cakes will bake for about 20-30 minutes, and medium ones for about 40. You can check readiness with a toothpick or wooden skewer.

Easter cake without kneading dough

If you can’t seem to knead tender and soft dough, but always end up with just a dense lump that you don’t even want to bake, then I suggest you try an option where you don’t need to knead the dough at all. This recipe simply cannot fail.

//youtu.be/wTbWOUh6_S8

Ingredients:

• Flour - 300 g
• Sugar - 200 g
• Eggs – 2 pcs + 1 yolk
• Cottage cheese – 250 g
• Milk – 100 ml
• Raisins – 100 g
• Pressed yeast - 30 g
• Butter - 50 g

Preparation:

1. Prepare the rim by mixing yeast with sugar, warm milk and two tablespoons of flour in a bowl. Cover with cling film and leave for 15 minutes until the volume increases and a yeast cap forms. Flour and sugar are taken from the total amount of ingredients.

The yeast can also be covered with a dry, clean towel. But, if you do cover it with film, you need to make a couple of punctures in it with a knife so that the yeast can breathe freely.

2. Beat the cottage cheese with a submersible blender.

3. Soak the raisins for 10 minutes in boiling water, then dry with a paper towel and mix with 1 tablespoon of flour (so that they do not stick together in lumps in the dough).

4. Mix eggs and one yolk with sugar until the mixture lightens.

5. Then sequentially add cottage cheese, melted butter and suitable yeast to the eggs. After each ingredient, mix the mixture thoroughly.

6. Next we send the sifted flour. It needs to be added and mixed in portions so that lumps do not form.

7. The result is a fairly liquid dough (a little thicker than pancake dough), into which all that remains is to add and mix the raisins.

8. Place the dough in the molds, filling them halfway, then cover them with a towel and leave for 1.5-2 hours for the dough to proof.

9. Then we send the Easter cakes to bake in the oven, preheated to 180 degrees for 35-40 minutes.

How to bake Easter cake in a bread machine

As you can see, preparing yeast Easter cakes is quite a troublesome task. But if you have a kitchen assistant such as a bread maker, then the process is greatly simplified.

Cottage cheese cake without baking

If we are talking about cottage cheese cake without baking, then such a recipe would be more correctly attributed to the recipe for which I posted earlier. Naturally, Easter cake is prepared without flour and without yeast and in essence is not a butter dough, but a creamy curd mass. Here is one interesting recipe for you to see the difference.

//youtu.be/5XPHp_bBg78

Ingredients:

• Cottage cheese – 500 g
• Yolks - 2 pcs
• Butter - 100 g
• 50 g raisins
• 30 g walnuts
• Sugar - 100 g
• Cream (33%) – 100 g
• 1 packet vanilla sugar

Chocolate glaze:

• 50 g chocolate
• 20 g butter
• 50 g cream (33%)

Preparation:

1. Mix cottage cheese with vanilla sugar and beat with a submersible blender until smooth.

2. Beat the cream with a whisk or mixer until stable white peaks form.

3. Combine and beat the yolks with sugar and softened butter until the sugar is completely dissolved. Then add this mixture to the cottage cheese and blend with an immersion blender.

4. Then add whipped cream and mix everything carefully with a spatula.

5. At the end, add chopped nuts and raisins, previously soaked for 10 minutes in hot water.

6. Take any plastic cups with a volume of 300 ml or more, left over from sour cream, yogurt and other products in plastic containers and make 10-15 holes in the bottom using a thick needle. Then we line the inside of the cups with damp gauze and fill them with the prepared curd mass.

Holes must be made; serum will flow out through them.

7. Place the glasses on plates, add a load on top (in this case, fruit) and put the resulting structure in the refrigerator for 1 day.

8. In a day, the Easter cakes will be ready; you need to carefully remove them from the mold and decorate them with glaze made from chocolate, cream and butter melted in a water bath and mixed.

In total, we have 10 different recipes. To be honest, I planned to limit myself to 3-4, but while I was writing, I remembered all the new ones and wanted to talk about them too. After all, they are all so delicious and it would be dishonest not to include them in this selection.

So, I hope you will definitely find exactly what you need here. That's all for today, thank you for your attention.

Our family loves candied fruits - tasty, healthy and bright on a plate. I add them to porridges, make buns and cakes with them. But one of my favorite dishes was Easter cottage cheese with candied fruits. The recipe is very simple, and the result is delicious! The delicacy is suitable for both Easter holidays and everyday life - if you give the dish a different shape. Be sure to try it, especially if your children don’t like cottage cheese too much and don’t believe that it’s healthy. Such Easter can be placed on the table for guests without hesitation or taken to church for consecration.

Cottage cheese Easter recipe

• Cottage cheese - 500 g (I used 0.5 kg of cottage cheese, but if you have exactly the same Easter egg as mine, double all the ingredients, since my Easter cottage cheese turned out to be too small)
• Chicken egg yolks – 2 pcs.
• Sugar – 130 g.
• Butter - 100 g.
• Sour cream (you can use 33% heavy cream) – 100 g.
Vanilla sugar (or vanillin) – 1 sachet.
• Dried fruits (candied fruits) – 100 g.

You will also need a bean bag - a special device for making beads (can be bought in the hardware departments of supermarkets), and a piece of gauze.

How to cook

Any novice housewife can cope with preparing cottage cheese Easter, this is not baking Easter cakes, which requires skills in working with yeast dough.

All products for Easter must be fresh; it is better to take farm cottage cheese, sour cream, and eggs. Remove all ingredients from the refrigerator in advance so that they are well mixed.

If the cottage cheese you get is coarse-grained, beat it with a special blender attachment or rub it through a sieve.

Candied fruits should be washed well and poured with hot water to swell them.

Do not use boiling water, otherwise the candied fruits will become limp and turn into mush!

If you use dried apricots, like me, also rinse them, cut them into small pieces and steam them with candied fruits.

Combine sugar with egg yolks (2 pcs.) Stir until smooth.

Add sour cream (100 g) to the stirred eggs with sugar.

Mix eggs with sour cream until smooth.

Add butter (100 g)

Place all the mixed ingredients on the fire. The heat should be low, this will prevent the yolks from curdling.

We take the candied fruits out of the water, squeeze them out, dry them on a towel, then cut them into small pieces.

Add chopped candied fruits to the cottage cheese.

Mix the curd mass. Add the heated mixture with yolks, sugar, sour cream.

Mix and get a homogeneous curd mass with candied fruits.

We assemble the bean box (it’s very easy to do, like a construction set). Children will be happy to help you!

Now we need gauze, which should be folded in two layers and carefully spread over the entire surface of the mold. Place the curd mass in the pan.

As you can see from the photo, my bean bag was not filled to the top. So next time I'll use double the ingredients!

Cover the cottage cheese Easter with the ends of the gauze.

The Easter box needs to be placed in a plate into which the Easter liquid will drain. Place a load on top of the Easter (for example, a two-three liter jar of jam). We put our preparation in the refrigerator overnight.

In the morning, take the Easter cottage cheese out of the refrigerator and remove the load. Carefully open the gauze and take the Easter out onto a plate, base down.

We decorate our holiday treat with candied fruits and serve!

How do you prepare cottage cheese Easter? Have you tried making it using this recipe? Share your reviews and photos in the comments. Thank you!

Another option for a delicious treat for Easter is Easter cake with cream. I recorded a detailed video recipe for you and posted it on our YuoTube channel, I wish you pleasant viewing!

Happy Easter!

In contact with