Cottage cheese Easter cake

Of all the abundance of Easter baked goods, we recommend taking a closer look at cottage cheese cakes. The cottage cheese does not leave any traces, and the dough turns out porous, airy with a barely noticeable note of sourness. If this suits your needs, these recipes are definitely for you!

Classic Easter cake with cottage cheese in the oven

Not a single table during the holiday is complete without a traditional Easter cake, which is actually easy to prepare. We will dilute the delicate texture of the Easter cake with a variety of dried fruits, which will provide a beautiful cut, an interesting taste and fill the house with a festive mood.

1. 
   How to make a delicious cottage cheese Easter cake? Dissolve dry yeast and a tablespoon of sugar from the total amount in warm milk. Mix everything thoroughly.
2. 
   Then, without sifting the flour, add 120 grams of the total amount and mix the dough. The consistency of the dough should resemble rich sour cream. Cover the pan with a lid and leave in a warm place until the dough increases in volume.
3. 
   After an hour, check the dough and leave the pan with the finished dough at room temperature.
4. 
   Break the eggs into a separate bowl, add salt, sugar, vanillin and stir until all the crystals are completely dissolved.
5. 
   The egg mass should be white, fluffy and thick.
6. 
   Add room temperature butter, soft cottage cheese and sour cream to the beaten eggs. Beat again with a blender until the ingredients are combined together.
7. 
   The next step is to add the dough and mix thoroughly so that it is distributed evenly throughout the entire volume of the dough.
8. 
   Gradually sift the remaining flour into the dough and mix first with a spatula and then with your hands.
9. 
   At this stage, add vegetable oil, this will help simplify the kneading process when the dough sticks to your hands. Knead it with your hands for 10 minutes until smooth and elastic.
10. 
    Place the dough in a separate bowl, greased with vegetable oil, cover with film and leave to proof for approximately one hour.
11. 
    Once the dough has risen, transfer the dough to a work surface and knead it well to release all the air. Then stretch the dough into a rectangle and lay out the prepared dried fruits. Then we wrap the dough layer and form a ball.
12. 
    Divide the finished dough into four parts and transfer into prepared molds. Cover the pans with Easter cakes and give them another 40 minutes to proof.
13. 
    Preheat the oven to 200 degrees and lower the temperature to 180 degrees, at which we will bake the cakes for 30-40 minutes. After this time, check the readiness of the dough with a wooden skewer. It should come out dry. Place the cakes on a towel directly in the paper to cool.
14. 
    Remove the cooled cakes from the mold and sprinkle generously with sifted powdered sugar and any brightly colored sprinkles.

Enjoy your meal!

Cottage cheese cake for Easter with dry yeast

If you have heard that dough made with dry yeast does not want to rise, then we hasten to dispel this myth. Dry yeast dissolves better in warm milk, which ensures rapid and guaranteed rise of the dough. The cake will turn out beautiful and tasty.

Cooking time: 100 min.

Cooking time: 120 min.

Portions – 6.

Ingredients:

• Wheat flour – 500 gr.
• Dry yeast – 10 gr.
• Milk – 250 ml.
• Granulated sugar – 180 gr.
• Vanilla sugar – 10-15 gr.
• Cottage cheese – 150 gr.
• Chicken egg – 3 pcs.
• Butter – 100 gr.
• Raisins – 100 gr.
• Candied fruits – 100 gr.
• Salt – 0.25 tsp.
• Butter – for greasing the mold.

Cooking process:

1. Grind all candied fruits into smaller pieces

2. Heat the milk over low heat until warm.

3. Add a tablespoon of granulated sugar to a container with warm milk and mix well.

4. Add dry yeast here.

5. Then sift 100 grams of flour and mix well.

6. Cover the bowl with film or a towel and leave in a warm place for an hour.

7. During this time, the dough will noticeably increase in volume several times.

8.In a blender bowl, combine eggs with cottage cheese.

9. And beat until the mixture is homogeneous in consistency.

10. Add granulated sugar, vanilla sugar and salt to the butter in a bowl, then thoroughly grind all the ingredients together.

11. Combine the resulting mass with the curd mixture and mix thoroughly.

12. Finally, add the prepared dough and mix well again.

13. Soak the raisins in hot water in advance, rinse and dry, then add them to the base along with chopped candied fruits.

14. Mix everything so that the dough completely covers the crushed filling.

15. Then sift the remaining 400 grams of sifted flour and knead the dough.

16. Again, cover the bowl with the kneaded dough with film and leave the dough at room temperature until it rises.

17. Grease the baking dish with butter and lay out the finished dough with filling.

18. For the last time, cover the form with the dough with film and leave it alone until it takes the desired shape. At this time, preheat the oven to 150 degrees.

19. Place the form with the dough in a preheated oven and bake for 10 minutes, after which we gradually increase the temperature to 180 degrees. Bake the cake until fully cooked for 25-30 minutes. After this time, the cake will darken and take on a warm shade. Then we pierce the cake with a skewer so that there are no traces of dough left on it.

20. Allow the finished cake to cool, then remove it from the mold and decorate with icing or any other topping.

Enjoy your meal!

How to bake a delicious cottage cheese cake without yeast?

A simple and quick recipe for cottage cheese without yeast cake.This recipe is for those housewives who don’t like to fuss with dough for a long time, but want to please their family with a delicious cake. The cake turns out tender, soft, aromatic and does not go stale for a long time.

Cooking time: 90 min.

Cooking time: 160 min.

Servings – 3.

Ingredients:

• Cottage cheese – 380 gr.
• Wheat flour – 400 gr.
• Butter – 180 gr.
• Chicken egg – 4 pcs.
• Granulated sugar – 280 gr.
• Raisins – 150 gr.
• Vanilla sugar – 2 tsp.
• Orange – 1 pc.
• Soda – 1 tsp.
• Vegetable oil - for greasing the mold.
• Egg white – 1 pc.
• Powdered sugar – 100 gr.

Cooking process:

1. Pour boiling water over the raisins, let sit for about 10 minutes, then drain the water and rinse thoroughly under cold water.

2. Break all the eggs into a bowl at once, add regular and vanilla sugar, and beat with a whisk until a fluffy foam forms.

3. Before combining the cottage cheese with the egg mass, knead it well using a blender or fork. To the resulting homogeneous mass, add melted butter, freshly squeezed orange juice, soda and well-dried raisins. Stir until smooth.

4. Add pre-sifted flour in small portions, stirring constantly.

5. We completely coat the molds for baking Easter cakes with vegetable oil and fill them with the prepared dough. At the same time, we leave half the volume of the entire mold free so that the cake can rise.

6. After all the forms have been filled and the surface has been leveled, we send the cakes to bake in an oven preheated to 180 degrees. It will take approximately 40 minutes to be fully ready.

7. At this time, let's prepare the sugar glaze. Beat the egg white with powdered sugar until thick.The mixture also turns white quite quickly, which means the glaze is ready.

8. Leave the finished cakes to cool at room temperature, and then remove them from the mold.

9. Then pour over the finished glaze and, if desired, use any bright sprinkles. Serve only after the glaze has completely dried.

We wish you bon appetit!

Step-by-step recipe for making cottage cheese cake with raisins

Feel free to use raisins as a filling for the cake, and you will not encounter a change in the moisture content of the dough or the structure of the crumb, but will only complement the taste with a pleasant sourness.

Cooking time: 90 min.

Cooking time: 35 min.

Servings – 1.

Ingredients:

• Flour – 400 gr.
• Dry yeast – 11 gr.
• Eggs – 2 pcs.
• Cottage cheese (5-9% fat) – 250 gr.
• Butter – 50 gr.
• Granulated sugar – 200 gr.
• Salt – ¼ tsp.
• Milk – 70 ml.
• Vanilla - to taste.
• Candied fruits – 50 gr.
• Nuts – 50 gr.

For the glaze:

• Egg white – 1 pc.
• Powdered sugar – 250 gr.
• Lemon juice – 2 tbsp.

Cooking process:

1. Add sugar to milk heated over low heat and mix well until the sugar crystals are completely dissolved. We also add yeast to warm milk.

2. Sift about 40 grams of wheat flour into a bowl of milk and leave the finished dough in a warm place for 40 minutes until it increases in volume. You can leave it in an oven preheated to 50 degrees.

3. After this time, check the readiness of the dough.

4. Let's move on to preparing the curd dough. Transfer the cottage cheese into a deep bowl and rub all the lumps well until smooth.

5. Beat the eggs into the cottage cheese, add all the bulk ingredients, except flour and softened butter. Then mix everything well.

6.Gradually we begin to introduce the dough into the curd mass, stirring with a whisk.

7. Pour pre-chopped candied fruits and nuts into a homogeneous mass and continue mixing.

8. Pour sifted flour into a bowl and knead into a thick dough.

9. Adjust the amount of flour, adding more if necessary. Form a single ball and cover the container with the dough with cling film.

10. In order for the dough to rise, place the bowl with the lump in an oven preheated to 50 degrees for about 50 minutes, after which we turn off the oven and leave the dough to rise. Adjust the required amount of time yourself.

11. As soon as the dough has risen and increased in volume, knead it with your hands, giving it the required shape. Then place in the prepared baking dish.

12. Again, before baking the Easter cake, send the pan with the dough to a warm place, giving it 30-40 minutes to proof. It will rise noticeably and take up most of the shape.

13. Preheat the oven to 180 degrees and bake the cake for 40-50 minutes. Adjust the time based on the characteristics of the oven and the size of the desired cake. After the cake has browned, check its readiness and leave to cool at room temperature.

14. At this time, let's prepare the protein glaze. Beat the egg whites with a mixer at minimum speed.

15. Add sifted powdered sugar in portions and continue stirring the glaze by hand.

16. Adjust the amount of powdered sugar and, if necessary, beat briefly with a mixer at low speeds, allowing it to thicken.

17. Pour the warm cake with protein glaze and sprinkle with sweet sprinkles for decoration.We wait until the glaze hardens completely and serve.

Bon appetit!

Lush cottage cheese cake made with live yeast in a bread maker

If the process of preparing complex yeast dough is not interesting for you, but only the result is important, then we hasten to inform you that it will not only please you, but also impress you. Easter cake will beckon with its aroma even at the baking stage and will turn out airy, soft and tall.

Cooking time: 10 min.

Cooking time: 60 min.

Portions – 1.

Ingredients:

• Wheat flour – 400 gr.
• Cottage cheese – 180 gr.
• Chicken egg – 2 pcs.
• Milk – 80 ml.
• Fresh yeast – 25 gr.
• Candied fruits – 100 gr.
• Granulated sugar – 100 gr.
• Butter – 50-60 gr.

Cooking process:

1. Initially, heat the milk, never bringing it to a boil. Then gradually add slices of fresh yeast to it and mix well.

2. Load all the ingredients into the bowl of the bread machine in the following sequence: warm milk with diluted yeast, beaten eggs with granulated sugar, and finally sift the flour.

3. Then grind the cottage cheese well until the mass is homogeneous in consistency and melt the butter. Combine the prepared ingredients together and place them in the bowl of the bread machine.

4. At the end, add a little salt with candied fruits and return the bucket of dough to the bread maker, set the mode for preparing sweet bread.

5. At the end of the program, immediately remove the finished browned cake from the container and leave to cool.

6. Cover the finished and cooled Easter cake with protein glaze and decorate with candied fruits.

We wish you bon appetit!

How to cook cottage cheese cake for Easter in a slow cooker?

Easter cake in a slow cooker is much easier to prepare than in the oven.You will need a standard list of products from which you can knead the dough quite easily. According to the recipe, we add candied fruits and nuts to the cake for a more balanced taste and interesting structure. You can do the same or replace them - it all depends on your personal preferences.

Cooking time: 30 min.

Cooking time: 60 min.

Servings – 6.

Ingredients:

• Flour – 500-550 gr.
• Dry yeast – 8 gr.
• Chicken egg – 3 pcs.
• Cottage cheese (5-9% fat) – 200 gr.
• Butter – 100 gr.
• Milk – 150 gr.
• Granulated sugar – 100 gr.
• Vanilla sugar – 15 gr.
• Salt – 5-10 gr.
• Candied fruits – 50-100 gr.
• Nuts – 50-100 gr.

For the glaze:

• Granulated sugar – 100 gr.
• Water – 50 gr.
• Lemon juice – 3 tsp.
• Egg white – 1 pc.
• Sprinkling - to taste.

Cooking process:

1. The dough is kneaded very simply and quickly. In a separate container, combine sifted flour, dry yeast, milk and butter at room temperature, eggs, salt, sugar and cottage cheese. Grind all components well together.

2. Add prepared candied fruits and chopped nuts to the kneaded dough, distributing evenly throughout the entire mass. Since the cake will be large in volume, you don’t have to chop the dried fruits.

3. Grease the multicooker bowl with butter, lightly sprinkle with flour and fill with dough, after kneading it with your hands. Place the bowl in the multicooker and set it to the “Yoghurt” cooking mode.

4. After 50-60 minutes, the dough has noticeably risen and increased in volume, this indicates that you can start directly baking the cake. Set the multicooker mode to “Baking” for about 45 minutes. After this time, turn the cake upside down and continue baking in the same mode for 15 minutes.

5.At this time, prepare the white glaze. First, combine granulated sugar, lemon juice, and water in a saucepan and let the syrup cook over low heat. At the same time, beat the whites until stable. Carefully add the hot syrup to the egg whites and continue beating with the mixer at low speed.

6. Cover the top of the cooled Easter cake evenly with the finished glaze.

7. Level it well, decorate with sprinkles and sign with a sugar pencil. Leave the decorated Easter cake alone until the glaze has completely hardened.

8. In the morning, cut into equal slices and serve.

Bon appetit!

Cottage cheese Easter cake with nuts and dried fruits

In this recipe we prepare cottage cheese Easter cake with nuts and dried fruits without yeast and using baking powder. The curd dough will be similar in texture and taste to a cupcake, and the cake will turn out a little moist and tender. Preparing such a cake is easier than yeast cake, since yeast dough requires time to rise and proof. Let's complement the cake with nuts and dried fruits. The ingredients for the cake should be at room temperature.

Cooking time: 1 hour 30 minutes.

Cooking time: 40 minutes.

Servings: 3 pcs.

Ingredients:

• Butter – 120 gr.
• Vanilla sugar – 1 tsp.
• Sugar – 220 gr.
• Egg – 3 pcs.
• Flour – 250 gr.
• Baking powder – 1 tsp.
• Salt – ½ tsp.
• Cottage cheese – 200 gr.
• Walnuts/raisins/dried fruits – 150 gr.

Cooking process:

Step 1. Place pre-softened butter in a bowl for kneading dough and add two types of sugar.

Step 2. Using a mixer and gradually increasing the speed, beat the butter and sugar into a homogeneous mass.

Step 3. Then, without turning off the mixer, add one egg to this mass and after each egg continue beating with the mixer.This point is important for getting a good test.

Step 4. Beat the butter mixture with the eggs for at least 10 minutes until the whipped mass is soft, smooth and has a texture similar to whipped cream.

Step 5. It is this porous texture of the whipped mass that will make the cake porous and airy.

Step 6. In another bowl, mix twice sifted flour with baking powder and salt.

Step 7. Rub the cottage cheese on a sieve, add portions to the whipped butter mass and at the same time mix everything with a mixer until smooth.

Step 8. Then add the flour mixture to this mixture in portions.

Step 9. It is better to knead the dough with flour using a spatula, because it will turn out sticky.

Step 10. Add chopped walnuts to the dough. Give the kneaded curd dough 15-20 minutes to rest. Turn on the oven at 180°C.

Step 11. After this time, place the dough in special forms for Easter cakes, filling them no more than 2/3 of the volume. Lightly tap the molds with the dough on the table so that the dough is distributed in an even layer.

Step 12. Bake the cakes for 40 minutes. Check the readiness of the baked goods with a wooden skewer.

Step 13. Cool the baked cakes completely, remove them from the molds and cover with any glaze.

Step 14. Then decorate them beautifully with confectionery sprinkles.

Step 15. Baked cottage cheese Easter cakes with nuts and dried fruits can be served at the holiday table. When cut, their texture will be porous and moderately dense due to the cottage cheese. Bon appetit!

Moist cottage cheese Easter cake with orange

For connoisseurs of moist, porous and even juicy dough, a simple and very effective way to achieve this result has been found.All you have to do is dilute the curd dough with freshly squeezed orange juice, as it will give the cake a citrus aroma, a bright orange flavor and a warm spring color.

Cooking time: 60 min.

Cooking time: 120 min.

Servings – 6.

Ingredients:

• Flour – 5 tbsp.
• Fresh yeast – 70 gr.
• Milk – 100 ml.
• Cottage cheese – 400 gr.
• Chicken egg – 4 pcs.
• Chicken yolk – 2 pcs.
• Butter – 120 gr.
• Granulated sugar – 250 gr.
• Vanilla sugar – 4 tsp.
• Salt – 1 pinch.
• Orange – 2 pcs.
• Lemon juice – 2 tbsp.
• Egg white – 1 pc.
• Powdered sugar – 4 tbsp.

Cooking process:

1. Add fresh yeast, sugar and a couple of tablespoons of sifted flour to warm milk, mix everything well.

2. Using a mixer, beat the eggs and sugar combined with the yolks. Sift the remaining flour into a separate container intended for kneading dough.

3. Add cottage cheese mashed with a fork and soft butter. Add a little salt, vanilla sugar and gradually pour in the beaten eggs. Add freshly squeezed citrus juice here.

4. First mix the suitable dough into a container with flour, and then the orange zest.

5. Knead the dough with a spoon for 10 minutes until it becomes homogeneous. Cover the bowl with a waffle towel or cling film and leave in a warm place for about 2 hours.

6. During this time, it will noticeably change in appearance and increase several times in volume. Slowly add the dried fruits and nuts prepared for the Easter cake and mix, trying to distribute them evenly throughout the entire volume. Let the dough rest for 20 minutes.

7. Then we grease the molds and fill them with dough. Place in an oven preheated to 170 degrees for 40-50 minutes. Check the readiness of the cake with a wooden skewer.

8.At this time, grind one egg white with powdered sugar, add lemon juice and mix. Grease the finished cooled cake with glaze and decorate as desired. Such a simple Easter cake will decorate your table on this bright holiday.

We wish you bon appetit.

Easter cakes with cottage cheese and candied fruits in silicone molds

For the most part, raisins and candied fruits are preferred as fillings for butter cakes. And all because they fit perfectly into the structure of the dough crumb without changing its taste or smell.

Cooking time: 80 min.

Cooking time: 120 min.

Servings – 2.

Ingredients:

• Butter – 50 gr.
• Wheat flour – 2 tbsp.
• Granulated sugar – 35 gr.
• Cottage cheese – 250 gr.
• Salt – 2/3 tsp.
• Chicken egg – 2 pcs.
• Chicken yolk – 1 pc.
• Raisins – 100 gr.
• Candied fruits – 100 gr.
• Vanilla sugar – 1 tsp.
• Lemon zest – 1 tsp.
• Turmeric – 0.5 tsp.

For the dough:

• Milk – 0.25 tbsp.
• Wheat flour – 1 tbsp.
• Granulated sugar – 1 tsp.
• Dry yeast – 8 gr.

For the glaze:

• Egg white – 1 pc.
• Granulated sugar – 100 gr.

Cooking process:

1. First, let's prepare the dough. Sift wheat flour, granulated sugar and yeast into a bowl with slightly warm milk. Cover the contents with cling film and leave in a warm place for about 20 minutes.

2. Grind the cottage cheese with soft butter, salt, vanilla sugar, turmeric and lemon zest.

3. Separately, beat the yolks combined with chicken eggs and sugar with a mixer.

4. Mix eggs beaten with sugar into the curd base.

5. After 20 minutes, check the readiness of the dough, then carefully mix the dough with the curd dough.

6. Soak and wash the raisins in advance, giving them the opportunity to dry completely.Combine candied fruits with raisins and sprinkle with a small amount of flour.

7. Let's start kneading the dough. Gradually sift the flour into the dough and knead with a spoon until it becomes thick and slightly sticky.

8. Stir in the prepared filling.

9. Grease the baking pans with oil and fill them evenly with dough, leaving half the space free so that the dough can rise.

10. Cover with a towel or cling film and leave for 60 minutes in a warm place to rise. You should get approximately the same result as in the photo.

11. Place the Easter cakes in an oven preheated to 180 degrees and bake for 40 minutes. Then you can check the readiness of the cake with a skewer and continue baking if necessary.

12. Cool the finished cakes and then remove them from the mold.

13. For the glaze, beat the egg whites with granulated sugar until stiff peaks form. Then we cover the finished cake and cut it for the festive table.

Enjoy your meal!

Lush and delicious Easter cake with baking powder

The easiest and win-win version of a fluffy cottage cheese cake for novice housewives, the speed of preparation of which can only be rivaled by a slow cooker or a bread maker.

Cooking time: 35 min.

Cooking time: 60 min.

Servings – 8.

Ingredients:

• Wheat flour – 350 gr.
• Cottage cheese – 150 gr.
• Butter – 130 gr.
• Chicken egg – 1 pc.
• Baking powder – 10 gr.
• Orange – 1 pc.
• Candied fruits – 50 gr.
• Raisins – 50 gr.
• Nuts – 50 gr.
• Vanillin – 5 gr.
• Salt – ½ tsp.
• Sugar – 1 tbsp.

Cooking process:

1. Beat the cottage cheese with a blender until smooth, getting rid of grains and lumps.

2.In a separate container, add sugar to the softened butter and beat until the granulated sugar crystals are completely dissolved. The consistency of the creamy mass should resemble cream.

3. Add one egg here and continue beating with a mixer until smooth.

4. Combine the resulting mass with the curd mixture and mix well. You can also use a mixer.

5. Squeeze the juice from a fresh orange and remove the zest, which we then chop. Add the juice with chopped zest to the dough.

6. Separately sift the flour and mix with baking powder, vanilla and salt.

7. We move on to the important stage of kneading the dough. We combine two homogeneous masses, mixing the dry one into the wetter one. Mix everything with a spatula.

8. Add chopped candied fruits with nuts and raisins, again do not forget to mix well.

9. Fill the baking molds with the finished dough.

10. Preheat the oven to 180 degrees and bake the cakes for 40 minutes. The time may vary greatly depending on the size of the pan and the features of the oven.

11. Cool the finished cakes and only then remove them from the mold.

Enjoy your meal!