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Cottage cheese cake with candied fruits, recipe with photos. Cottage cheese cake - the most delicious recipes for Easter cottage cheese cakes How to make Easter cottage cheese cake

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 various delicious fillings for our Easter cake. I used the classics of the genre - raisins, but you can add whatever you like 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 easiest 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 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.

A very tasty cottage cheese cake for Easter is easy to prepare at home: with candied fruits, raisins, dried fruits!

Preparing cottage cheese cake is surprisingly simple and quick! The dough rises only once, straight into the molds, then into the oven, and you’re done! All that remains is to decorate the cooled Easter cakes, wait for the Holy Resurrection of Christ and enjoy a piece of tender, juicy pastry!

  • ¼ cup milk
  • 1 tbsp. l. with a heap of flour
  • 1 tsp. Sahara,
  • 8 g dry yeast (2 tsp)
  • 250 g cottage cheese
  • 50 g butter (I used ghee)
  • 2/3 cup sugar
  • 2/3 tsp. salt
  • 2 eggs
  • 1 yolk
  • 2 cups of flour
  • 2/3 cup raisins and candied fruits
  • 1 tsp. vanilla sugar
  • 1 tsp. lemon zest
  • ½ tsp. turmeric

From these ingredients we got 2 Easter cakes in molds 14 cm in diameter and 8 cm high. If you plan to treat your family, friends, neighbors, feel free to increase the portion by 2-3 times! It is better to store the finished Easter cakes in a bag so that they do not dry out. I place them on a large tray and place them in a large T-shirt bag, tying them up without letting the air out.

So let's get started. Prepare the dough: add flour, sugar, yeast to lukewarm milk. Stir and put in a warm place. The dough comes up very quickly, in 15-20 minutes!

Grind the cottage cheese well with melted butter, salt, vanilla, zest and turmeric.

Beat sugar, eggs and yolk with a mixer for 3-4 minutes.

Add beaten eggs to the curd mass and mix.

The dough has already increased 3-4 times. Gently mix it with the dough.

Sprinkle raisins (washed and dried) and candied fruits with flour.

Pour a glass of sifted flour into the dough and mix well with a spoon. Add a second glass and knead into a thick, slightly sticky dough.

Stir in candied fruits and raisins.

Fill the molds (I have non-stick ones, I grease them with oil, line them with oiled tracing paper if necessary) with dough. Cover with a towel or film and place in a warm place to rise.

I put it in a slightly preheated and turned off oven. After 1.5 hours, this is the result!

The dough has more than doubled in size! Preheat the oven to 180C and put the cakes to bake.

After 25 minutes, my Easter cakes were pretty tanned, I covered them with foil and continued baking. After 40 minutes, I checked with a wooden skewer for readiness - the dough was slightly raw inside.

As a result, I baked for 50 minutes until the skewer was dry! Remove the cooled cakes from the molds.

Prepare the glaze: beat the remaining egg whites with sugar. Brush the cakes with glaze, sprinkle with sprinkles, and let dry thoroughly.

In cross section, the cake looks like this: moderately porous, moderately dense, moderately sweet! In general, try it!

Recipe 2, step by step: Easter cottage cheese cake

The main thing, of course, for Easter every housewife should have Easter cake on her table. The classic Easter cake is made with milk, but today I suggest you prepare an unusual and very tasty Easter cake with the addition of cottage cheese. The cake turns out very tender and tasty.

On the eve of the Easter holidays, everyone is looking for some special recipe for a tasty and healthy treat. If you consider yourself one of these people, then this article is just for you! Cottage cheese cake for Easter, the most delicious recipe with photos, which we are about to prepare.

  • 200 gr. cottage cheese;
  • 500 ml. milk;
  • 5 eggs;
  • 200 gr. sour cream;
  • 250 gr. melted butter;
  • 1.5 kg. flour;
  • 50 gr. vegetable oil;
  • 4 tsp dry yeast;
  • raisins, dried apricots, candied fruits;
  • vanilla to taste.

Let's start our preparation by preparing the yeast. To do this, take yeast and dilute it in 100 ml. warm milk. Let's leave to rest for about fifteen minutes in a quiet and warm place.

Let's also prepare our raisins. To do this, you need to soak it in warm water or rum.

While our yeast is suitable and the raisins are saturated with flavor, let’s move on to the rest of the processes.

It is necessary to separate the whites from the yolks. Beat the whites with a pinch of salt into a thick, stable foam. Grind the yolks with sugar and vanilla into a homogeneous mass.

Mash the cottage cheese with a fork or grind through a sieve, add sour cream and mix until smooth.

You can also use a blender to make your task easier. Add raisins, dried apricots, candied fruits.

Add the unused ingredients to the remaining milk, warmed to room temperature.

At the very end, add our fluffy thick mass of proteins and slowly add flour. Knead the elastic, airy dough, which must be kneaded thoroughly. Leave it in a warm place for an hour to let it rise. After this, grease the molds with butter or vegetable oil, you can also use parchment paper.

Divide all the dough into equal parts, put it in molds and leave it covered for another 40 minutes.

These cakes need to be baked at 180 C° for about 40 minutes. Afterwards, you need to cool them well and grease them with protein glaze. We prepare it by beating the egg whites with sugar or powdered sugar. Decorate with confectionery powder, crushed nuts or chocolate chips. Gorgeous, appetizing, and most importantly very tasty and healthy Easter cakes made from cottage cheese in the oven are ready!

Recipe 3: delicious cottage cheese cake with raisins

  • cottage cheese - 250g;
  • flour - 2 cups;
  • butter - 50g;
  • milk - ¼ tbsp.;
  • sugar - 2/3 tbsp.;
  • vanilla sugar - 1 sachet;
  • eggs - 3 pcs. (2 eggs and 1 yolk - in the dough; 1 white - in the custard);
  • raisins - a handful, approximately 50-60g;
  • dry yeast - 8g;
  • salt - ½ tsp;
  • powdered sugar - 90g. (for protein cream);
  • water - 80 ml. (for protein cream);
  • lemon juice - optional (for protein cream).

Let's prepare in advance the necessary products for the dough. To knead the Easter cake dough, you also need the eggs and cottage cheese to be at room temperature; remove them from the refrigerator 30 minutes before starting cooking. It would not be amiss to remind you that it is best to cook Easter cake in a good mood and with a light heart - then everything will definitely work out).

First of all, let's prepare the dough. To do this, take warm milk (¼ cup), mix with 1 tbsp. sugar and 1 tbsp. flour, pour dry yeast into a bowl, mix the Easter cake dough with a whisk until smooth, cover with a lid or towel and put it in a warm place so that the yeast begins to sparkle and the dough rises. Whoever is used to doing it, and I, like my mother and grandmother, pour well warm water into a basin and place a bowl with the dough, covered with a lid from any pan of a suitable size. After 15 minutes, the yeast is working with all its might and we get a tall cap of suitable dough for the rich curd dough for Easter. If there is no cap of dough, we run and buy other yeast.

Rub cottage cheese for Easter cake (ordinary crumbly soft cottage cheese, never in tubes) with a spoon through a fine sieve until it becomes a homogeneous mass.

In a large bowl, in which the Easter cake dough will be kneaded and risen, mix 2 eggs and 1 yolk, sugar with a mixer. Beat the mixture until white at medium speed. We put 1 remaining protein in the refrigerator, from which we will prepare custard protein cream for coating.

Add grated cottage cheese, melted butter, salt and vanilla sugar to the egg-sugar mixture. Mix.

Add the appropriate dough to the cottage cheese cake dough and mix again with a mixer.

Take 1 tsp from the volume of flour. and mix with raisins so that they are evenly covered with flour, this is better for baking the cake and evenly distributing the raisins in the dough. Add flour to the Easter dough, mix with a spoon, and then add raisins and mix again until the mixture is homogeneous so that the raisins are evenly distributed throughout the Easter cake dough.

Place the bowl with the dough in a warm, draft-free place until it rises. For a good cottage cheese Easter, you need the dough to rise in the bowl 2 times. Then you can work with it. The process takes 1.5 - 2 hours. Again, I put a bowl of Easter cake dough in a bowl of warm water, and from time to time I add boiling water from the kettle. If the yeast is good, the process goes quickly.

Knead the finished dough with a spoon and place in molds greased with vegetable or butter. If you have disposable paper pans for baking Easter cakes, this is an ideal option. The dough should fill the molds 1/3, or at least a little more. It rises a lot when baking. Leave the dough in the pans to proof for 10 minutes, during which time we turn on the oven to heat up. Everyone advises heating at 200 degrees, everything burns in my oven, so I cook at 150-160 degrees.

Place the cottage cheese Easter cakes in a preheated oven and bake until done (check with a dry torch). For the same sufferers whose baked goods burn while the inside remains raw, I can advise making hats from foil so that the top of the baked goods does not burn. When 15-20 minutes have passed and the cakes in the oven have risen to the desired size, their tops are already sticking out of the molds - make hats from foil and put them on them.

When the cakes are ready, remove them from the oven and leave them to cool on the counter. Some people advise putting them on their side, I don’t do that, they just cool in the molds, and then I carefully take them out.

When the Easter cakes have cooled, prepare custard protein cream for decoration. To do this, mix water and powdered sugar in a saucepan, bring to a light boil and boil until syrup (thickening is needed). Towards the end of preparing the syrup, beat the protein with a few grains of salt into a strong foam, and then pour sugar syrup into it in a thin stream, without stopping whisking. I couldn’t film the process, my hands were full, but it is described in detail everywhere and is quite easy to prepare. Beat the protein cream until a thick, stable white foam, and then decorate Easter cakes with it. Bon appetit and happy Easter! The cakes turned out very tender, moist, and flavorful.

Recipe 4: cottage cheese cake with yeast (with photo)

Easter cake is made from curd, yeast or yeast-free dough with the addition of raisins and various candied fruits and baked in a cylinder-shaped oven or oven, with a top that resembles a church dome. The top of the Easter cakes are coated with protein-sugar glaze and decorated with multi-colored sprinkles. According to another option, decorations from the same dough as the Easter blank are placed on top of the Easter blank. A good cake is made only from fresh and high-quality products.

  • Milk 100 ml
  • Wheat flour 2 tbsp. l.
  • Live yeast 50 g
  • Granulated sugar 1 tbsp. l.
  • eggs – 4 pcs. + 2 yolks;
  • fat cottage cheese – 0.5 kg;
  • flour – 800-900 g;
  • butter – 100 g;
  • granulated sugar – 200 g;
  • salt – 1 pinch;
  • vanilla sugar – 1 tsp;
  • a handful of raisins;
  • a handful of candied fruits.

For the glaze:

  • powdered sugar – 180 g;
  • lemon juice – 1.5 tbsp.
  • egg whites – 2 pcs.

For decoration: colored powder; confectionery decorations.

In a small, deep, metal container, heat the milk to body temperature. I use a mug for this.

Grind fresh yeast into milk by hand or sprinkle dry yeast.

Measure flour and sugar into the same container. Take a whisk and mix thoroughly with it so that the yeast and sugar dissolve and the flour lumps break up.

Cover the container and set aside for 1 hour. The dough should have time to rise and settle.

Soak raisins, candied fruits or dried apricots in heated water for 20 minutes. After this, dry with a paper or regular towel and lightly roll in flour.

Melt the butter in a small bowl.

The cottage cheese must be thoroughly beaten with a blender or ground using a sieve.

We take the container that we prepared for the dough and put the cottage cheese into it. Pour the butter, the required amount of sugar, salt and vanilla into the cottage cheese. Break four whole eggs into the same container, and separate only the yolks from the other two. Place the whites in a separate container, cover them with something, and put them in the refrigerator. We will need them later and cold. Mix all the contents of the container well until smooth. Pour in the dough and mix again.

Sift the flour using a sieve and add it to the curd-yeast mixture. You need to knead a soft, sticky dough that will be difficult to mix with a spoon. Therefore, pour in most of the flour at once, and then add it in parts, as necessary.

At the end of mixing, add candied fruits, dried apricots or raisins. Preparing Easter cakes Take out the cake pans. I use medium sized paper pans, about 10x12. For this volume of dough, I take 4-5 pieces or replace some with several small ones.

The bottom and walls of the molds must be greased with oil. For this I take a little, 30 grams of butter and melt it. It is better to place parchment circles of the required size on the bottom of metal molds and grease the walls. Fill a little more than half the volume of the mold with dough. And place on a baking sheet. Level the top of the dough until smooth with moistened crayfish. Cover with a towel or film and leave to rise in a warm place for 1.5-2 hours. The curd mass should almost double in size. First preheat the oven to 200°. Place the baking sheet in the middle position, close the door and reduce the heat to 180°.

Bake, removing the covering, for about 60 minutes until the hats are golden brown. Leave the cakes in the switched off oven for a while. Let cool without removing from the molds.

Take a deep and tall vessel. I use a mixing bowl. We pour into it the whites that were waiting for us in the refrigerator.

Beat with lemon juice or citric acid (½ tsp) for about 5-6 minutes. Their volume should increase well. Slowly and without turning off the mixer, add the powdered sugar. You can easily make it from regular granulated sugar by grinding it in a coffee grinder. Beat until you get a glossy, dense mass.

If you used metal molds for baking, then you need to take the cakes out of them. And if you used paper ones with drawings, then you don’t have to take them out, you can remove them before serving. Coat the top of each cooled Easter cake with glaze, trying to do it evenly and neatly.

Sprinkle the top with colored powder or other confectionery decorations: beads, flowers, and so on. Leave until the glaze hardens.

Recipe 5: Easter cake with cottage cheese (step by step)

A recipe for those who are baking Easter cakes for the first time. I'll tell you all the secrets of yeast baking.

When I watch video recipes where yeast baked goods are prepared, and I see how they “dust” the table with flour, I would say a huge amount of flour... Oh, horror! For what? You can't do that. If you add the exact amount of flour as indicated in the recipe, and the dough remains sticky, it should be so. The main goal is to saturate the dough with oxygen. Gradually, saturated with air, the dough will “come together” and acquire a completely familiar consistency.

Another important nuance is that I add oil (vegetable or butter) at the end of the kneading. That's how I was taught. Why do I add vegetable oil at the end of the kneading? It does not immediately become part of the test structure, but gradually.

Grease the walls of the bowl in which the dough is kneaded and will rise with vegetable oil (or olive oil).

I soak a towel in hot water, wring it out and cover the bowl with the dough (Yulia Vysotskaya does this, I liked this practice, I now also do the same manipulations).

Yeast dough does not like drafts and sudden temperature changes. Therefore, close the windows and vents in the kitchen... I know that some housewives, in order for the dough to rise faster, put the pan with the dough in warm water. I put it in the oven that is turned off (there are definitely no drafts there).

Yield: two medium Easter cakes. The weight of one finished Easter cake is 360 g.

Diameter of molds - 9 cm, height - 10 cm

For the dough:

  • flour - 30 g
  • dry instant yeast for baking - 2 tsp.
  • milk - 60 ml
  • sugar - 1 tsp.
  • flour - 300 g
  • cottage cheese - 200 g
  • butter - 50 g
  • vanilla sugar - 1 tsp.
  • salt - ½ tsp.
  • sugar - 130 g
  • large chicken egg - 1 pc (weight 69 g)
  • raisins - a handful
  • a little olive oil to grease the bowl

Preparing the dough: Yeast must be diluted with milk heated to 38°C! All products for yeast dough must be the same, preferably room temperature. Therefore, it is worth taking care of this in advance.

Dissolve yeast and 1 tsp in warm milk. sugar, add 30 g of flour and mix until smooth. Cover and place in a warm place for about 40 minutes until the dough doubles in volume.

Wipe the cottage cheese, add the dough, eggs, sugar, vanilla and salt. Beat until smooth. Gradually add the rest of the flour and knead a very thick sticky dough. I always add oil at the end of the kneading. In this recipe, melt the butter in advance and add it to the dough when slightly cooled.

Knead the dough in a food processor or by hand for about 15 minutes. I use my mixer with the dough hook first and then my hands.

Form the dough into a ball, place in a deep bowl (grease the sides with olive oil), cover with a towel dipped in hot water (wring out the towel, of course), and leave to rise in a warm place (without drafts).

This may take about an hour and a half, since the curd dough is quite heavy.

Knead the risen dough and add raisins.

Divide into two parts and place in molds. The form should be filled no more than 2/3.

Place the molds in a warm place, cover with a clean kitchen towel and let the dough rise for another 45 minutes.

Place in the oven, preheated to 180-190 degrees and bake for 35-40 minutes (depending on your oven).

Check readiness with a toothpick.

Remove the cakes from the oven and place them on their sides to cool.

Turn over every 15 minutes to prevent the sides from becoming squashed. Sprinkle the finished cakes with powdered sugar or decorate with glaze if desired.

The weight of the finished dough after kneading is 780 grams. The weight of one finished Easter cake was 360 grams (2 pieces x 360g = 720g)

Recipe 6, simple: cottage cheese cake without baking

Cottage cheese cake for Easter is a very tasty and healthy ritual dessert of Orthodox Christians. In addition to its excellent taste, one of its main advantages is that almost everyone can make cottage cheese cake without baking at home. In addition, you can experiment with its composition by adding your favorite ingredients to the cottage cheese: prunes, raisins, nuts, dried apricots, coconut flakes, etc. By adapting Easter to your own tastes and the tastes of your loved ones, you will receive a unique recipe that will only be yours .

In our step-by-step recipe with photos, candied fruits and raisins are added to the cottage cheese cake. These are classic, time-tested ingredients that are used in almost any Passover. The taste of the dish is very delicate, and at the same time it looks extremely appetizing in cross-section, which is clearly visible in the photo.

It's time to start making cottage cheese cake for Easter according to our recipe!

  • cottage cheese - 1 kg
  • sugar - 1 glass
  • egg yolk - 4 pcs
  • Smenata 30% fat – 200 g
  • candied fruits – 50 g
  • raisins – 50 gr
  • salt - a pinch
  • vanilla sugar - 2 tsp.
  • almond flakes - to taste

Combine 4 egg yolks with 1 tbsp. granulated sugar and a pinch of salt. Beat the mixture until white.

Using a blender, mix 1 kg of cottage cheese (5%-9%) with 200 g of very fatty (preferably homemade) sour cream and 2 tsp. vanilla sugar.

Place the beaten yolks into the cottage cheese, mix well, and then add 50 g of candied fruits and raisins (the latter must first be washed and dried with a paper towel).

Mix everything, transfer the curd mixture into a colander lined with double gauze and place it in a container where excess moisture will drain. Cover the mass from above with the ends of gauze, cover with a saucer and place the weight. Under pressure, the curd cake should spend a day in the refrigerator.

The next day it will be ready. Simply turn the cake over onto a plate and decorate it on top with fruits, nuts, candied fruits, raisins or, as we do, almond flakes.

Recipe 7: cottage cheese cake made from yeast dough

Easter is coming, let's learn how to bake the most delicious cake in the world - cottage cheese cake, with tender pulp and crispy glaze. All my friends bake Easter cakes only according to this recipe, try it, I’m sure you’ll like it too.

  • Cottage cheese 250 grams
  • Butter 50 grams + grease the pan
  • Sugar 2/3 cup + 1 teaspoon for sponge
  • Salt 0.5 tsp
  • 2 eggs + 1 yolk
  • Flour 2 cups + 1 tbsp for dough
  • Raisins 2/3 cup
  • Vanilla sugar 1 teaspoon
  • Yeast 20 grams (fresh)
  • Milk ¼ cup

Let's make a dough for the dough. For this we need fresh yeast, a tablespoon of flour, 1 teaspoon of sugar and ¼ cup warm milk.

Mix all the ingredients for the dough and place in a warm place for 20-30 minutes; the dough will rise very quickly.

While the dough is rising, you can make the dough. Using a mixer, beat 2 eggs, 1 yolk and sugar until fluffy and light.

Then add cottage cheese and mix well.

Melt the butter in the microwave until liquid.

Add slightly cooled butter to the dough and mix well.

Now our dough has arrived, add it to the dough and mix well.

And the last step is to add the sifted flour, salt and mix again.

We sort the raisins, rinse with water, let dry and mix with flour. This will prevent the raisins from sinking to the bottom of the cake.

Mix the dough with raisins.

I greased the cake pans a little and put the dough 2/3 the size of the pan.

Let the dough rise in the molds. The dough will double in size.

Bake the cakes in an oven preheated to 180 degrees for 45-50 minutes; readiness can be checked using a splinter. For the glaze, take 1 egg white, mix it with 200 grams of powdered sugar, add a couple of drops of lemon juice.

We cover our Easter cakes with glaze and decorate with candied fruits, berries, and nuts as desired. All is ready.

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 want 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

Preparation:

50 g raisins


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.


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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.


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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.


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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 were trying to achieve.

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!


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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 in forms, 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.


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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.


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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.

  • one teaspoon (seven grams) of dry instant yeast;
  • one teaspoon of sugar for the dough;
  • one tablespoon of flour for dough;
  • three tablespoons of milk;
  • three hundred and thirty grams (two heaped glasses (250 ml each)) of flour;
  • one hundred and fifty grams of sugar;
  • one sachet (one tablespoon) vanilla sugar;
  • two hundred and fifty grams of cottage cheese (9%);
  • two chicken eggs;
  • candied fruit;
  • fifty grams of butter.
      • Ingredients for glaze:
  • two chicken proteins;
  • half a glass of sugar;
  • one teaspoon of lemon juice.

    • 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. All that remains is to add flour to 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 it needs to be put 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!

    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.

    Flour is gradually added to the prepared mass and the dough is kneaded. 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.

    This will be useful for the housewife in the kitchen:

    Comfortable and practical baking mats

    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 fair to note 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:

    Glaze 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.

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    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 Easter 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!