Easter cake with cottage cheese and raisins
208 50 минут -
All chefs happy holiday "Easter". Let the radiant Paschal feast in the house come spring mood, happiness and prosperity. I wish you joy, love and new hopes. All lovers of cheese, I suggest to try this wonderful Easter cake! Bon appetit.
Ingredients for Easter cake with cottage cheese and raisins
- Curd - 300 g
- Butter - 50 g
- Sugar - 200 g
- Flour - 400 g
- Chicken egg - 2 PCs
- Yolk egg - 1 piece
- Raisins - 150 g
- Vanilla - 1 g
- Milk - 50 ml
- Yeast - 5 g
- Sugar - 1 tsp.
- Flour - 1 tsp.
- Egg white - 1 piece
- Sugar - 1 tbsp
- Lemon juice - 1 tsp.
Step by step instruction of cooking Easter cake with cottage cheese and raisins
Prepare the dough. Milk slightly warmed (on the stove or in the microwave), add sugar, flour and yeast. All thoroughly and put in a warm place (about 10-15min).
Raisins to sort, wash and cover with water for 5 minutes. Then put on a towel and leave to dry.
Now for the test. Cheese you need to carefully grind through a sieve (you can use a blender) until then, until will not contain grains.
Combine sugar with eggs, add yolk and beat. The resulting mixture pour into our grated cheese and again whisk.
Then add butter, salt, vanilla, yeast mixture and whisk everything thoroughly. Then parts add the flour and knead our dough.
If the raisins are not dry, you can slightly sprinkle with flour, stir, add to the dough and knead well. Raisins can be put before, before you begin to add flour, but I prefer when the dough is already mixed in.
The resulting dough is put into molds (filling them to half) and put in a warm place for 1 hour to increase in volume. Form of grease is not required.
After a time, increased in volume cakes to put in a pre-heated oven (at 200 C) until Browning the top (about 10-15min), then cover with a wet piece of parchment paper (each cake), switched the oven to 180 and bake for approximately 30 minutes (focus on your oven), readiness check wooden stick. I love more than a ruddy crust, so baked a little more than 40 minutes.
After time to get our cake and removing it from the form, wrap it up in a bath towel for 15-20 minutes. I have top coated lightly with vegetable oil, so the crust was softer.
While our Easter cakes are cooling, prepare the frosting. To the egg whites add lemon juice, sugar and carefully beat with a mixer until thick, about 4 minutes.
The cooled, but still warm Easter cakes, cover the top with frosting, decorate to your taste and leave on the table to harden.