Recipe for cottage cheese cake without yeast. Cottage cheese cake with yeast

In its grandeur, the bright holiday of Easter cannot even be compared with the celebration of the New Year, and, probably, this bright holiday can hardly be compared with anything. It is special and you need to prepare for it in advance. So today we offer you another proven recipe for Easter baking - cottage cheese cake. This is not a sweet cottage cheese Easter, cottage cheese is one of the ingredients of yeast sweet dough, in which, in addition to cottage cheese, sour cream, yolks, milk, butter and sugar are added. Such Easter cakes need to be baked in advance, 2-3 days before the celebration, because the taste of the dough is not dry, but slightly moist. Delicious, in a word!

I specially took a photo of such cottage cheese cakes before decorating them with fudge. Dough with live yeast is very suitable, it turns out airy and rises well.

My pastries rose so much that they rested on the tops of the oven, they even left tan marks. Keep this in mind when laying out the dough in forms so that your Easter cakes do not look like mushrooms, like mine.

You can decorate pastries for Easter different ways. Most often, Easter cake is decorated with icing made from chicken proteins, which remain from the dough. My child is allergic to such fudge, so I make a decoration with melted white or dark chocolate, or simply mix powdered sugar with lemon juice.

Many people buy Easter cakes in stores, but it is unlikely that you will come across an Easter cake with cottage cheese there! To understand whether this recipe is right for you or not, bake half a serving for a test. From it I got three large cakes.
I baked them in ready-made paper molds. A very successful invention, I would say! Each rich product is obtained in an individual package, in which it is pleasant to give and receive a gift. And then, the paper form on the sides and the icing on top protect the holiday pastries from drying out. Very comfortably!

Why do we bake Easter cakes at home when bakeries present their products on the eve of the holiday literally on every corner and in every store? Yes, because store-bought pastries do not taste the same as homemade ones. And why? Yes, because love and kindness are invested in homemade Easter cakes, and purchased Easter cakes are made by a machine, well, there is no soul in them.

There is a belief that if the Easter cake was a success, then the whole year in the family will be glorious. In order for Easter cakes to be always successful, you need to know a few rules for baking them.

Old people said that the first thing to do is to create a favorable atmosphere in your home and head too. This should be every day, but on the day of Easter baking, this should be especially thought of. Do not shout, speak in a low voice, do not slam the door, do not rattle dishes. Our grandmothers believed that it was these noises that could ruin a suitable dough for Easter cakes. We will wind up the advice of our grandmothers, and we ourselves will start baking Easter cake with cottage cheese, tasty and very fragrant.

Cottage cheese cake with yeast and sour cream

For cooking you will need

Ingredients:

• Milk - 500 ml,
• Margarine or butter- 250 grams,
• Cottage cheese - 200 grams,
• Sour cream (preferably high fat) - 200 grams,
• Chicken eggs - 6 pieces,
• Yolks - 5 pieces,
• Sugar - 2.5 cups,
• Vegetable oil (refined) - 50 grams,
• Live yeast (raw) - 50 grams (or dry active 4 teaspoons),
• Wheat flour ( premium) 1.2 - 1.5 kg,
• Vanillin - 1 gram,
• Raisins (any pitted) - 100 grams.

Protein Fudge Ingredients:

• egg whites- 2 pieces,
• Sugar - 100 grams (you can use powdered sugar).

Cooking process:

We sift the flour in advance, it is advisable to sift it several times so that the flour is enriched with oxygen, this will make the dough even more tender and airy.

Now we need some milk. In a small amount of milk + 50 ml of water, you need to dilute raw pressed yeast, add half a teaspoon of granulated sugar and cover with a napkin, leave to ferment in a warm place.

While the yeast is fermenting, we will work on the rest of the ingredients. Separate the egg whites from the yolks and beat the egg whites with a pinch of salt until fluffy. And egg yolks (11 pcs.) Grind until smooth with the remaining sugar and vanilla. Any cottage cheese can be used, but with home-made cottage cheese, baking will still turn out to be more tasty and fragrant. Cottage cheese must be rubbed through a fine sieve, or mashed with a fork. You can also grind cottage cheese and sour cream with a blender.

Prepare the raisins ahead of time. Washed and soaked in warm water raisins need to be dried and then rolled in flour so that it easily intervenes in the dough.

Pour the yeast that has come up into the warmed slightly warm (but not hot!) Milk, then add the remaining ingredients to this mixture: melted margarine or butter, egg yolks, cottage cheese, sour cream, vegetable oil and at the end add protein air mass. After adding each ingredient to the dough, you need to mix everything thoroughly.

Well, now you need to add the sifted flour in small portions to the cake dough. Why small portions? Yes, because you need to knead such a dough so that it is not tight and not liquid. From a steep dough, baking in the end will not be magnificent.

You need to be patient and knead the dough for Easter cakes well. At the end of the kneading, the slightly sticky dough should, due to its weight, come off by itself from the palm of your hand, and it should not be tight.

It is better to give him time to come up and then decide whether you need to add more flour or not.

During the rise and subsequent kneading, the gluten in the dough will swell, and it will become completely different in structure. It is better to choose a deep cup or pan. So it’s convenient to knead and hide yeast dough from drafts is possible. We put in a warm place for parting and ripening for 2.5 - 3 hours. Over this time butter dough on sour cream with cottage cheese you need to crush 2 - 3 times. At the last stage, add raisins or candied fruit to the dough.

After the third time, you can begin to form Easter cakes. Lubricate the cake mold with butter or margarine and fill it 1/3, because. During baking, the dough will increase in size and take up the entire shape. We put forms with curd dough for proofing for about 30 minutes. The room should be warm, and it's time to turn on the oven to warm up.

Then, when the dough rises in the forms, we send the cakes to the oven. We bake cottage cheese cakes at 180 degrees. Cooking time depends on the size of the molds, more precisely, their volume. I baked 3 medium-sized Easter cakes from half of the portion indicated in the ingredients in a step-by-step photo recipe. We bake cake with cottage cheese in the oven for an average of 40 minutes. It all depends on the size of your molds, small cupcakes bake much faster. Watch the top, its color and check the dough with a wooden skewer for control. If the stick is damp and the crust is already browned enough, the molds can be covered with foil or paper.

While the Easter cakes are baking, we will prepare the protein glaze or fudge. To do this, beat the whites with granulated sugar or powder until stable peaks, you can add a few drops to the fudge to taste lemon juice. Hot cakes are immediately covered with ready-made protein glaze. When you apply icing on hot cakes, it dries quickly and then does not fly off the cake. If we use chocolate for icing, then we wait for the apiaries to cool completely. For full maturation, the cake must stand (at least a day) and only after that it can be cut and tasted at the festive Easter table.

If there is no time to mess around with yeast dough, this is not a reason to refuse homemade muffins. Get ready.

Bon appetit and good recipes!

Sincerely, Anyuta.

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

Curd cake

Since it is very easy to prepare cottage cheese cake, recipe with photo can be useful to those who have neither the time nor the desire to fiddle with yeast dough for a long time. If you have ever baked such an Easter muffin, then you know how much trouble it is: you need to cook the dough, and then carefully knead the yeast dough, you have to wait several times until it comes up, and each time knead it. Thus, taking into account all the necessary actions to make the muffin airy and tender, it will take you a whole day to cook. Of course, it turns out very tasty, and everyone likes such pastries, but the recipes proposed today should definitely be tried out.

When will you cook cottage cheese cake, recipe with photo step by step can be divided into three stages: kneading the dough, kneading the dough and directly baking the apiaries. Baking decoration comes separately, here you can show all your pastry skills, or go the simplest way - and grease the top with whipped egg whites.

For steam, we need:

a quarter glass of milk

spoonful of flour

8 grams of dry yeast, which is equal to two teaspoons without a slide

teaspoon of granulated sugar

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

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

a couple of glasses of flour

50 grams melted butter

2/3 cup granulated sugar

2/3 teaspoon salt

two chicken eggs+ one yolk

2/3 cup candied fruits, raisins, and other dried fruits, optional

a spoonful of vanilla sugar, lemon zest

a pinch of turmeric

The indicated amount of ingredients is enough for us to bake two small ones with a diameter of 14 cm. You can take small forms, then there will be more apiaries. If you want to treat your relatives and friends with pastries, then you can increase the number of components by 2-3 times, only you need to do this proportionally. Easter pastries are stored for a long time, but so that they do not dry out and do not become weathered, it is better to store them on a dish wrapped in a large bag.

Cottage cheese cake recipe

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

While the dough is coming up, you can start making cottage cheese. You will need a sieve or colander to rub the curd through the small holes, so it will become crumbly. First, add chopped butter, vanilla sugar, turmeric and lemon zest to the curd, and then grind all the ingredients well. You should get a loose sticky mass. By the way, we added turmeric to make the dough yellowish, then it looks very appetizing. And the lemon zest adds a subtle flavor. You can safely refuse these ingredients, and leave only vanillin.

When you cook cottage cheese cake, easter recipe will not do without the use of kitchen appliances. We will need a mixer to beat the sugar with the yolks, two yolks must be separated from the protein, and the protein should be left for the glaze, plus add one more yolk. It is necessary to beat at high speeds for no more than 4 minutes, so that all the ingredients are thoroughly mixed. Now the beaten eggs must be sent to the cottage cheese and mix gently so that the air mass does not settle.

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

Flour must be bought only of the highest grade, and during the purchase, pay attention to the integrity of the package. It should be sifted to saturate with oxygen and send the first glass of flour to the dough, then mix the mass well with a spoon. When the first glass is evenly dispersed among other ingredients, you can pour in the second glass. Now you can knead a thick dough that will be quite sticky.

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

Easter cottage cheese cakes: recipe with photo

When you start baking Easter cottage cheese cakes, recipe with photo will require you special molds. It is most convenient to use disposable paper molds that do not require any additional preparatory stages. If you have ordinary forms, but they must be oiled or lined with oiled tracing paper.

Put enough dough into each mold so that it takes up half the volume. Since our dough is yeast, it will still rise. That is why it is impossible to fill the molds completely, in this case the mass will rise and literally flow out.

Molds filled with dough should be covered with a film or a clean towel and left for several hours in a warm place, for example, they can be placed near the battery. Yeast in classic version prepare a little differently: they put it to approach in a saucepan, and when it increases in size, it is crushed, releasing carbon dioxide, and then again set to approach. It takes a lot of time, sometimes it can take up to 8 hours just to prepare the test.

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

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

It remains only to decorate with icing cottage cheese cake for Easter, recipe with photo will tell you how to do it. To begin with, we need to get the pastry out of the oven, let it cool and remove it from the molds (if you are using metal or ceramic molds). The icing is easy to prepare - from proteins and sugar, which are whipped with a mixer until a strong foam. The icing is applied to the tops of the already cooled cakes, and you can additionally decorate with confectionery sprinkles.

Easter cottage cheese cake

The next option is how to cook Easter cottage cheese cake, will be a real surprise for the hostess, because for its preparation you will not need flour, but only cottage cheese. In addition, you do not have to knead the dough and wait until it rises. Of course, it cannot be called elementary itself, because it has many subtleties, but you will certainly cope with cooking if you follow our tips and recommendations, and step by step photos will come in handy.

half a kilo of cottage cheese

200 ml sour cream

100 grams of butter

100 grams of powdered sugar

a pinch of vanillin

50 grams of dried fruits or candied fruits

You will get the finest cottage cheese cake for Easter which will take you less time to prepare. The main task is to choose high-quality cottage cheese for this recipe, it must be fatty and high-calorie, always sweet, not sour. best buy product homemade in the market, and before buying, be sure to try it.

The preparation of the dough boils down to the fact that all the ingredients must be turned into homogeneous mass. You may need an immersion blender for this, but a food processor will work as well, and you can blend the curd into a smooth consistency. Put cottage cheese in a container, send powdered sugar and soft butter to it (it must first be removed from the refrigerator and left at room temperature).

All components must be killed in a combine using the “Knife” nozzle to get a homogeneous slurry. Then we send sour cream into the container and again interrupt the mixture until smooth. The base for the pastry should turn out to be homogeneous and tender, and its consistency should resemble a thick cream.

Candied fruits can be cut into smaller pieces, and raisins must be thoroughly rinsed with running water before adding to the base. You can also add dried apricots, but it must certainly be cut into small pieces. Dried fruits should be evenly distributed in the mass and mixed thoroughly.

To make it very beautiful without baking, we advise you to use special plastic molds called pastry boxes. This is a plastic collapsible design that will help you form a beautiful bun with embossed on it in the form of a cross and the inscription "ХВ". And when the pasochka is ready, you can disassemble the structure without damaging the dessert itself. If you are cooking for the first time, so to speak, for testing, then you can cook it without a special pastor, using a deep bowl or a plastic jar with holes as a form. The volume of the plastic mold should be 750 ml, and the holes and holes are necessary for the juice to drain, which will stand out from the curd mass.

Hi all. Everyone's favorite bright holiday - Easter - will come very soon. Therefore, I hasten to add one more recipe to your piggy bank, this time it is a cottage cheese cake without the addition of yeast. It is mega fast in preparation, very very tasty, juicy, with a lot of toppings. I warn you right away, you need to do a lot of it, otherwise it won’t be enough for everyone.

If you are suddenly afraid to even come close to yeast baking, then this recipe is for you. Kulich cooks quickly, no need to sit and wait for several hours (or even days), as is the case with a yeast counterpart. The crumb is very juicy, with a citrus aroma and a creamy aftertaste.

I want to make a reservation right away, someone, of course, will not understand such baking, since this is not at all a classic Easter cake. It tastes closer to cake batter. However, if you are not a fan of yeast baking, then this is just a great Easter cake option.

So, how to make an Easter cake from cottage cheese without yeast at home, a recipe with a photo step by step.

Ingredients:

1. 125 gr. butter
2. 125 gr. cottage cheese
3. 125 gr. Sahara
4. 1 large egg
5. zest of 1 orange
6. 40 ml. freshly squeezed orange juice
7. 300 gr. flour
8. 10 gr. baking powder
9. 0.5 tsp salt
10. 50 gr. chopped nuts
11. 50 gr. raisins
12. 70 gr. candied fruits
13. 1 gr. vanillin

Cooking:

From this amount of ingredients, 4 Easter cakes of 250 gr each come out. I must say right away that this dough is heavy, so it is necessary to bake Easter cakes in small molds, in large ones it will be covered with a crust on top, and inside it will be raw. You can put absolutely any filling in Easter cake, if you don’t like raisins, replace it with dried apricots. I personally did not add nuts, for me this is more of a Christmas option. If you still do it with raisins, then you must first soak it in cognac overnight and be sure to sort it out, remove all the branches.

All ingredients must be room temperature. It is better to take cottage cheese fatter than 5-9%, first wipe it through a sieve or punch it with a blender to get rid of lumps.

Beat soft butter with sugar until white. Butter, not margarine! I am generally against margarine, and I advise you not to save on yourself. Take the most tasty butter, fat content 82.5%. From this, baking will acquire an unreal creamy taste.

Add the egg and beat well again.

In a separate bowl, sift flour, baking powder and salt, mix well.

Add dry ingredients to the main mass and knead with a spatula or a hook in a mixer.

Add the filling, squeeze the raisins and dry with a towel, roll in flour, so it is evenly distributed over the dough.

Knead soft dough.

Divide into 4 parts and fill the molds ½ volume. I used purchased paper, took the smallest 7 cm in diameter. Can be baked in tin cans from under canned food, then lay the bottom and sides with baking paper so that the Easter cakes come out of the mold well.

I divided the dough on the scales, measuring out about 250 gr.

Bake in an oven preheated to 180º for 20-25 minutes. Readiness to check with a wooden skewer, it comes out dry - ready.

Cool the Easter cakes on the wire rack, as you can see the dough has not reached the edges. In this form, of course, it is not beautiful to serve. Therefore, either add another 50 grams of dough, or remove this form and serve it to the table decorated with icing already without paper. Such molds are very convenient, they are sold on the Magnit network and cost a penny.

About frosting. As a doctor, I am extremely negative about raw protein, so I will give you several options for icing without protein.

The simplest powder + milk icing was applied on top of these kids, I didn’t calculate the proportions a bit and the icing turned out to be watery. Milk should be added drop by drop. Approximately according to the same principle, you can make a beautiful colored glaze if you mix the powder with strawberry or blueberry jam.

Here is the Easter cake I made.

Here it is in cross section. Incredibly juicy with lots of toppings. The only but ... it turns out to be really small, literally for 1-2 people. Since it is without yeast, the dough is very heavy, and if you compare it in size with the yeast version, then it will probably be twice as small as it is. However, you will definitely not forget this taste.

What I want to add is that such a cake is well stored. You can bake it ahead of time, wrap it in cling film and put it in the fridge. It, like any biscuit, will only become juicier from this. You can decorate it on top on the eve of Easter.

I know that many children do not like Easter cakes because of their dryness, so they will definitely appreciate this Easter cake. And most importantly, it is incredibly easy to prepare, 15 minutes for kneading and 25 for baking, isn't it a fairy tale ?!

By the way, the top of the cake is decorated with multi-colored meringues, in the next article I will describe the process of preparing such beauty and share the recipe for another icing for Easter cakes, don't miss it!

The icing recipe and the secrets of making sustainable meringue are at the link -.

Enjoy your meal. I found this recipe on the page of Lena deliscake, thanks to her for a wonderful recipe.

Easter with her rich festive table, replete with various dishes and high-calorie pastries, are a real test for people who are watching their figure. It is very difficult to resist the temptation not to break the fast with a fragrant Easter cake - an integral attribute and symbol of Bright Sunday. But if you are on a diet to lose weight, such high-calorie product will deal a serious blow to your diet. To fit into the daily calorie intake, you will have to give up many other dishes. At worst, you can break off the diet and start eating everything indiscriminately. It is difficult to treat yourself to Easter cake and those who have been diagnosed with an allergy to yeast, without which Easter baking recipes are indispensable.

The way out for dieters and allergy sufferers is Easter cake with cottage cheese without yeast. Despite the key component, otherwise there is nothing in common between the cottage cheese cake and different dishes. An ignorant person will not even be able to distinguish that in front of him is a cottage cheese yeast-free cake, and not pastries cooked according to classic recipe. We have prepared some simple step by step recipes, which will help to prepare original pastries for the Easter table.

The key to making cottage cheese cake without yeast is the quality of the main component. It can be bought in the market and in the store. Many housewives prefer homemade cottage cheese for Easter cake and Easter, as they believe that it is more healthy. But the choice of this product on the market requires special care and attention.

At the time of buying homemade cottage cheese pay attention to the following characteristics of the product:

• product color;
• homogeneity of consistency;
• taste;
• smell.

To prepare a delicious cottage cheese cake without yeast, you need to choose pure white cottage cheese or with a subtle creamy tint. If on the counter in front of you lies gray cottage cheese, interspersed with yellow or blue hues, this indicates that it is probably already old and spoiled. This is not only not suitable for making yeast-free curd cake, but is simply dangerous to health.

Carefully check that the color of the cottage cheese is uniform. If you notice that there are different pieces in it - most likely, a negligent seller mixed fresh and old cottage cheese together. But if it has streaks of unknown origin or pinkish spots, this means that in fermented milk product already multiplying pathogenic microorganisms. Visually determine how homogeneous the mass of cottage cheese is. At fresh product she is always the same.

Be sure to taste the product offered to you. The main ingredient of cottage cheese cake without yeast should have a barely noticeable sourness. But note that cottage cheese should not be clearly sour or, conversely, sweet. In the first case, it could already turn sour, and in the second, sugar was artificially added to it in order to improve taste qualities and mask the acid.

Smell curd mass. If you are offered quality product then it will smell soft. You will feel the creamy aroma. A sharp sour smell indicates that the product is spoiled.

With store-bought cottage cheese, the situation is much simpler, since on the label you can read all the necessary information about its expiration dates. It is also very convenient that the fat content of the product is indicated there: this way you can choose the most suitable option for preparing dietary options for cottage cheese cakes without yeast. But the store needs to be vigilant. Look at the composition of the product. Cottage cheese should contain only two components: milk and sourdough. Also inspect the tightness of the packaging: it should not be swollen or damaged.

Make sure that the label says exactly “cottage cheese” and not “curd product”. In the second case, vegetable analogues of milk fats will be present in the composition.

Pay attention to foods with the highest percentage of fat. Having bought such cottage cheese, you can refuse the butter, which is found in recipes for cottage cheese cakes without yeast. This simple move will save and reduce the calorie content of the finished product.

Simple recipes for cottage cheese cakes without yeast

For the preparation of one of the easiest options for yeast-free ritual culinary products you will need these ingredients:

• cottage cheese - 500 g;
• butter - 250 g;
• eggs - 6 pcs.;
• heavy cream - 150 g;
• sugar - 250 g;
• vanillin, candied fruits, chocolate pieces - to taste.

First, boil the eggs and separate the yolks. Grind them with butter and pour cottage cheese grated through a sieve into them. Send cream there, granulated sugar and stuffing ingredients. Mix everything well so that the dough for Easter cake is filled with oxygen.

Arrange everything in baking molds, pre-greased with oil. Let stand in a warm place for half an hour. By the way, since the curd dough does not rise as intensively as the yeast dough, you can fill the molds with it not half, but three-quarters of the volume. Preheat the oven to a temperature of 150 degrees and bake Easter cakes in it for 35-40 minutes.

Check the readiness of baking with a match. Pierce the top of one cake with it and look at the surface of the match. If it has left raw dough then continue baking. And when you don’t want to bake cottage cheese cakes without yeast using oven, then you can use the multicooker. In this case, the process is similar: just put the molds with the dough inside this device.

Decorate the tops

Glaze for cottage cheese cakes without yeast is prepared according to the classic recipe.

Beat egg white with powder and lemon juice thoroughly to form a thick snow-white paste. Grease the tops of the finished dessert with this icing. Garnish with decorative sprinkles, if desired.

The advantage of yeast-free cottage cheese cakes is that they are slightly moist, and if stored properly, they can last several days, remaining fresh and tasty. They are also less caloric than Easter cakes prepared with yeast: on average, the value is 100–120 calories lower in relation to 100 g of the finished dish.

Little Easter Bunnies

For Easter, you can cook a portion of miniature cottage cheese cakes without yeast, which will be convenient to give to your friends for the holiday.

To prepare one serving, you will need the following ingredients:

• cottage cheese - 300 g;
• starch - 250 g;
• flour - 250 g;
• chicken eggs - 6 pcs.;
• sugar - 200 g;
• butter - 200 g;
• vanillin - 1 sachet;
• baking powder - 1 sachet;
• raisins and candied fruits - to taste.

Beat the eggs with vanilla and sugar, then add the curd rubbed through a sieve into it and mix. Pour starch, softened butter into it and mix again. Mix flour with baking powder and add it to the main curd mass, and then start kneading the dough. The consistency should not be very thick. Add raisins and candied fruit to it. Place the finished dough in small containers for baking Easter cakes, leaving a little space for it to rise during cooking. Preheat the oven to 200 degrees and bake in it for no longer than 25 minutes.

Fragrant cottage cheese cakes

For a more complex version of the preparation of products without yeast, you will need the following products:

• flour - 800 g;
• butter - 400 g;
• cottage cheese - 650 g;
• vanillin - 1 sachet;
• raisins - 250 g;
• granulated sugar - 600 g;
• chicken eggs - 7 pcs.;
• soda with vinegar (slaked) - 2 tsp;
• lemon zest - to taste.

Take the butter out of the fridge for a while to soften at room temperature. Rub it together with sugar and flour. There is also cottage cheese grated through a sieve and slaked soda. Beat eggs with vanilla and add to the main mass. Mix all ingredients thoroughly. Steam the raisins and put in the dough, pour in the same lemon peel. Knead the dough for cottage cheese cakes. When it is ready, put it into molds and let it brew in a warm place. This will take about 30-40 minutes. Then preheat the oven to 180 degrees and bake in it for about 60 minutes.

By next recipe you can bake two cottage cheese cakes weighing 400 grams each at home. It will need the following ingredients:

• flour - 1.5 cups;
• cottage cheese - 250 g;
• cream (fat content 20%) - ½ cup;
• candied fruits, raisins and cranberries - 50 g each;
• chicken eggs - 3 pcs.;
• vanillin - 1 sachet;
• fructose - 75 g;
• soda - 1 tsp;
• vinegar - 1 tbsp. l.;
• sour cream - 20 g;
• ground cinnamon - ½ tsp;
• orange zest - from one orange.

Pour sour cream and cream into the cottage cheese mashed through a sieve and combine them with a whisk or with a mixer until a homogeneous consistency. Beat the eggs separately until a thick foam forms from it. Add it to the cream cheese mixture and stir. There is also fructose. Gradually add flour to the curd mass and mix. The consistency of the dough should come out like very thick sour cream.

Extinguish the soda with vinegar and send it to the curd mass. After that, add all the dried fruits with zest and vanillin to it. Mix all the ingredients thoroughly and send them to the baking pans. Preheat the oven to 180 degrees and bake Easter cakes in it for half an hour.

You can also cook fragrant cottage cheese cakes without yeast with the addition of oriental spices. According to the recipe, you will need:

• cottage cheese - 250 g;
• chicken eggs - 5 pcs.;
• flour - 200 g;
• powdered sugar - 120 g;
• granulated sugar - 250 g;
• starch - 250 g;
• vanillin - 1 sachet;
• baking powder - 10 g;
• raisins - 130 g;
• butter - 230 g;
• turmeric - 20 g;
• lemon juice - to taste.

Beat four eggs with sugar and vanilla, then pour them into the cottage cheese and mix well. Send softened butter and 230 g of starch to them. Pour the baking powder into the flour. Then add it to the curd-egg mass. Send turmeric and raisins there and mix everything. Lay out ready dough in molds for baking cakes. Preheat the oven to 180 degrees and bake them for about an hour, but after forty minutes you can already check the readiness of the Easter cakes.

For the glaze, separate one egg into white and yolk. Beat the separated protein with powder until foam forms, then pour 20 g of starch into it, pour a little lemon juice into it. Beat until the foam turns into a thick paste, decorate the finished products with it.

Many housewives are worried that the cake baked without the use of yeast will not rise well, and the pastry will not be soft. Indeed, this dough does not grow as vigorously as yeast dough, but it still increases, and the finished cake will not be tough. Curd dough rises due to the fact that air bubbles expand in it. But in order for this process to take place actively, it is very important to beat the dough with high quality. It is quite difficult to achieve this with your own hands, therefore, to make it easier for yourself, you can use a mixer with special nozzles for kneading the dough.

Traditional yeasted Easter cakes, as a rule, try to cook large ones, as small Easter cakes dry out quickly in the oven. They also sin in that they cannot be kept fresh for a long time and quickly become stale. But in the case of cottage cheese cakes without yeast, the opposite is true - it is better to cook them small, with a maximum weight of half a kilo.

In order for the baking to be successful and the dough to rise well, all the ingredients must warm to room temperature, so take them out of the refrigerator in advance. In some recipes, it is necessary to extinguish the soda with vinegar. It is best to do this in a glass, since during the reaction the soda foams a lot, and in order to fully react with vinegar, it needs a place.

The ideal dough consistency for Easter baking is medium density. It should not be thick, as the finished cakes will be heavy and will soon become stale. But also with batter it won’t work either, since such Easter cakes will simply blur and remain flat.

If you are not sure about your instincts as to whether the pastry is already ready or not, then at the stage of laying out the dough into the molds, insert a clean wooden stick into the middle of the cake. When you have suspicions that the pastries have already reached readiness, pull out this stick, and if the dough does not stick to it, then it's time to take the Easter cakes out of the oven. But if you notice that the Easter cakes have begun to burn on top, while you know for sure that the baking time has not yet come to an end, then put a sheet of clean baking paper on top of them. This will keep the tops from completely charring.

If we talk about the most suitable sizes of baking dishes, then cottage cheese cakes without yeast are best baked in small molds. Their diameter can be about 10-15 centimeters. Before placing the dough in them, it is recommended to lubricate the molds. vegetable oil. This will make it easier to get ready-made cottage cheese cakes out of them.

When you decide that the Easter cakes are already baked, take them out of the oven, but do not rush to remove them from the molds. Let them cool in them gradually.

Methods for long-term storage of cottage cheese cakes

It is important not only to bake correctly, but also to keep the products fresh until Easter. If you follow the tradition and cook them on the Thursday before the holiday, then they should last at least three days. And if you plan to take Easter cakes for memorial days, then the period of their storage should stretch for ten days. Before sending ready-made cottage cheese cakes in a plastic bag, wait until they have completely cooled down. This will take about three to four hours if the pastries are large. If you neglect this advice and send it to the package before the specified time, then it may soon become moldy.

Cottage cheese cakes should be stored in the refrigerator on the coldest shelf. Depending on the model of the unit, this may be the upper or lower shelf. Surely every housewife knows about this characteristic of her refrigerator. For reliability, cover the bag with cottage cheese cakes on top with foil. In this state, at a temperature of +5 ... +7, Easter cake without yeast can be stored for three days until Easter. If you wrap cottage cheese pastries in several layers of cling film, then there is a chance that they will keep well for ten days. But keep them away from the compartment intended for storing vegetables, as there is high humidity.

You can also leave the Easter cakes stored directly in baking dishes if you used paper molds. In this case, carefully wrap the bottom and top of the baking so that it does not pull on foreign odors from the refrigerator. In this case, it is better not to immediately decorate the cottage cheese cake with fudge, but leave it for Saturday. Make sure that the cling film and the dish you are placing on Easter baking in the refrigerator, were perfectly clean. The main component of these yeast-free Easter cakes is cottage cheese, and various bacteria quickly develop in its sour-milk environment. Therefore, contact with unclean dishes or wrappers is unacceptable. If you are faced with the task of keeping the Easter cake fresh for as long as possible, then use the following original way. Wrap it in clean gauze dipped in rum or cognac. They are good preservatives that will keep baked goods from spoiling. Make sure that the gauze does not dry out, and periodically pour alcohol on it. Cottage cheese pastries without yeast must be hermetically sealed, since it will be stored in the refrigerator for a long time. This will protect it from saturation with extraneous aromas. Baking soaked in alcohol can be stored for weeks. Saturated with rum or cognac, the cottage cheese cake will become more and more spicy and fragrant. But you have to take into account that small children will not be able to taste such Easter sweetness.

An alternative option for long-term preservation of cottage cheese cakes can be storage in the freezer. They must be carefully packed in cling film and freeze at a temperature of -18 ... -21 degrees. Under such conditions, cottage cheese pastries without yeast can be stored for three months. Cooking recipes dishes for Easter table are not limited to traditional approaches.

Meeting the requirements of modern people who care about their figure and prefer healthy eating, chefs have developed special recipes for cottage cheese cakes without yeast. Their plus also lies in the fact that the cooking time is significantly reduced: after all, the yeast dough must be kneaded several times so that it rises well.

Curd Easter

For 1 kg of cottage cheese:

• 6 eggs (3 whole, 3 whites)
• 200 gr. butter
• 400 gr. Sahara
• 2 lemons (for zest)
• Filling (to taste): raisins, candied fruits, nuts, vanilla sugar, marmalade.

We buy cottage cheese 18%. If you bought cottage cheese on the market, then first put it under pressure (for 5-6 hours), and then pass it through a meat grinder. If you bought cottage cheese in a store, then you don’t need to put it under oppression and you don’t need to pass it through a meat grinder either.

We put the cottage cheese in an iron pan ( you can’t use enameled, otherwise everything will burn during cooking !!!), add eggs, protein, butter there - mix everything well, you can use a mixer.

Let's cook. We stand at the stove all the time and stir the mass with a wooden spoon. Interfere you need on the bottom so that nothing burns. As soon as the mass is covered with bubbles and begins to “breathe”, white steam comes out - we immediately remove it from the stove.

Let Easter cool, covering it with gauze. And only after it has completely cooled down, add the whole filling: raisins, nuts, candied fruit, vanilla sugar, lemon zest, marmalade. Mix everything well and pour into moulds.

Lay the molds in advance with gauze folded in half. The mold should stand upside down on some container so that the molasses flows there. We put it in the refrigerator, and put a small load on top, for example 200 gr. butter. Periodically look in the refrigerator and drain the molasses!

Christ is Risen!!!

Truly Risen!!!

Easter cake

On the 2 l. milk or kefir (it turns out 10 medium Easter cakes, with a good batch - 12):

• 200 gr. butter
• 1 kg. sugar (approximately, taste the kneaded dough and add to taste)
• 2.5 kg. flour (Sokolnicheskaya company, more flour may come out, you need to look at the consistency of the dough!)
• 2 table. spoons of salt
• 7 yolks, 3 whole eggs
• 70 gr. yeast (live)
• Lemon zest (15 lemons)
• Vanilla sugar (2 bags of 15 gr., it is better to take vanilla sugar, not vanillin, as it can give bitterness)
• Baking powder dough - 50 gr.
• Sunflower oil - 4 table. spoons
• Filling according to your taste: raisins, nuts (cashews), candied fruit

1. We put the dough

Warm milk or kefir without leaving the stove, it should become warm, but not hot, so that the yeast does not lose its properties. Dissolve the yeast in warm milk, add a little salt - 1 teaspoon), sugar (4 tablespoons), flour (about 1 kg, but look at the consistency, it should be close to thick sour cream, but not quite thick, otherwise it’s hard will rise) - knead everything and put in a warm place for 30 minutes.

2. Dough kneading

When the dough rises, knead the dough, putting there: yolks, eggs, salt, sugar, butter (cut into cubes), flour (sift through a sieve), baking powder. The dough needs to be kneaded very well (it is best if one of the men helps you), the speed of raising and baking it, as well as the number of Easter cakes, depends on it. The dough should be elastic, not very thick! At the end of the kneading, add sunflower oil and mix again, put in heat. A well-kneaded dough rises for an hour - one and a half, if it turned out to be thick, then about two hours.

3. Stuffing, lay out in molds

When the dough has risen, put the filling into it, mix, spread out in molds, greased sunflower oil. The dough should be no more than half in the mold. We cover the molds with a waffle towel, close the windows and the door in the kitchen, turn on the oven, from which heat comes out, and wait for the dough to rise in the molds. IT IS IMPORTANT THAT THE KITCHEN IS QUIET, THERE IS NO DRAFT, OTHERWISE THE KULICHI MAY NOT RISE!!!

When the dough has risen, we pierce it with a knitting needle (we make 3 punctures), the movements should be quick and accurate so that the dough does not fall.

4. Baking(electric oven, mode - ventilation with bottom heating)

Place carefully in the oven on the middle rack. First, keep it at 150 degrees, as it turns red, switch to 180 degrees, if you see that the lid is burning, and the walls and inside of the cake are raw, cover the cake with foil. Baking time 45-60 minutes (approximately, check with a knitting needle). If you make decorations from dough, then put it on the cake when it is almost ready, brushing the decoration with sugar water. We take out the cakes from the oven, cover with a damp towel, cooled cakes, take them out of the molds and cover with a dry towel.

Christ is Risen!!!

Truly Risen!!!

***

Recipes from Natalia Loseva:

Paskha curd custard

The Easter table should be rich, high-calorie, luxurious and immodest. For example, for two main Easter dishes- Easter cakes and cottage cheese easter- I have 25 pieces of eggs. This is for understanding scope. ;-) We start cooking on Palm Sunday or Maundy Thursday - it depends on how little sleep you can get. And scale.

Easter

I cook custard Easter, which is unfairly considered more complicated. But to taste it is really thinner and brighter. It is stored longer, although it is usually not possible to test the duration of its storage.

We take:

• 2 kilograms of cottage cheese (rustic or dense dry shop)
• Half a kilo of sour cream
• 300 grams of butter
• 10 eggs
• 2/3 cans of condensed milk
• 2.5 cups sugar
• 1 cup almonds
• 1.5 cups dry (!) cherries
• vanilla

Cooking:

• Metal mesh colander or sieve.
• Forms for Easter (now I only make two in old wooden pastry boxes, the rest in plastic ones). Wash with soap and hot water, dry on a clean ironed towel.
• Gauze, at the rate of 1.5 meters per meter for each beekeeper (let the excess remain better). Boil gauze for a few minutes, drain the water, leave to cool and wring out.
• Press. I use cans of water as a press.
• Foil.

0th step:

- Soak the almonds in boiling water, drain after a few minutes, rinse cold water and easily peel it off the skins. This can be done well in advance. We cut the almonds into 3-4 parts, not smaller, it should be felt.

- Pour cherries with cognac or rum for 15 minutes, squeeze, dry. Cherry rum is not poured out - it will come in handy.

- We take the butter out of the refrigerator for a few hours so that it thaws naturally.

We take out a large saucepan and wooden spatulas.

- Boil gauze, put it, for example, in a perfectly clean glass pan, but we mean that it should be wet.

- We collect beekeepers.

All is ready. Go.

1. Grind cottage cheese through a colander or sieve - 2 times!
2. Separately rub the butter that has already melted from the kitchen heat.
3. Mix cottage cheese and butter.
4. Separate the yolks from the whites.
5. Grind the yolks with half the sugar.
6. Beat the whites first with a pinch of salt, then with the remaining sugar.
7. Mix the yolks with condensed milk.
8. Mix in a saucepan: cottage cheese and butter with yolks, then with proteins.
9. We start to cook slowly. You need to interfere all the time with breaks no more than 30-40 seconds. This is the most important thing in our process. The mass must warm up long and evenly, until at a certain moment it starts to “sigh”. Our task is to keep this phase of “sighing” as long as possible, but not to allow bubbles of boiled curd to appear. 5-7 minutes is perfect.

1. After the first “sighs”, pour out the almonds and cherries.
2. After the first hints of bubbles, turn off the fire and continue to stir. Breaks can now be longer - up to one and a half minutes, but the general meaning is the same - the temperature in all layers should be the same. When the pan can be touched with the back of your hand, set it aside and continue stirring every three to five minutes.
3. These breaks will give us the opportunity to prepare the pastries - they need to be put on plates with the narrow end down, lined with damp, folded in half gauze so that the “tails” are enough to close tightly on top.
4. We lay out the still warm mass in the pasochniks, cover it with gauze and put on top the presses from the material at hand: jars of water, for small forms - jars of condensed milk, a heavy mortar, and so on. Wooden bead boxes may not have very good fastenings, so I still tighten them with a linen elastic around the perimeter ;-)). And modern plastic ones have excellent strong latches.

1. In a cool place - I have a glazed balcony. After the first hour and a half, drain the liquid from the plates and continue to do so as often as you can. Wipe the plate with a paper towel. Our task is dry as much as possible Easter under pressure.
2. After a day, you can carefully disassemble the forms, remove the gauze (if everything worked out well, then even the convex pattern will not be damaged) and decorate as your heart desires. This year, for example, I bought a jelly confectionery “cherry”. In order to convey beauty to the temple and consecrate it without shocks and destruction, I make containers from foil rolled up in 2-3 layers. Very comfortably.

About cottage cheese Easter - this dish is deeply symbolic - a white pyramid as a symbol of the Holy Sepulcher - the place where people met with the Angel. Cottage cheese Easter with drawings on the sides in our hands, on our tables, is a symbol of the fact that an Angel meets us on Easter to say that Life has conquered death, Good has conquered evil.

Surprisingly, for example, in Siberia and in the south of Russia, cottage cheese Easter is almost never cooked, and Easter cakes are often called “pasks”. But I know that at least in one distant and very strong Siberian monastery this year they will cook Easter according to this recipe. And this is my personal joy :-).

PEaster cake

I found the prototype of this recipe on the Internet, and it turned out to be the best I have ever tried, despite the fact that I have been dealing with yeast dough not so long ago. During the journey, the recipe has changed a little, changed and became different. But not worse :).

This is a very fragrant, very southern, Easter cake with a complex bouquet. But it is quite easy to prepare. It is important not to fuss, but to calculate all the steps and prepare everything you need in advance.

And we will need this:

• Flour - 3 kg. (It is clear that the volumes are large - I bake a lot. You can simply reduce everything proportionally, for example, by a third.)
• Yeast (I use fast yeast, a sachet per kilogram)
• Milk - 1.2 l. (6 glasses)
• White sugar - 3 cups
• Brown sugar - 1 cup
• Eggs - 15 pieces
• Butter - 500 g.
• Creamy margarine - 250 g.
• Sour cream - 1.5 cups
• Raisins - 200 grams
• Dried cherries - 300 grams
• Almonds - 500 grams
• Ginger - 1 teaspoon, cardamom - 1.5 teaspoons; saffron - ½ teaspoon,
• vanillin - 1 sachet or 2 teaspoons of liquid vanilla
• Nutmeg - ½ teaspoon
• Cognac - 50 grams
• Amaretto liqueur - 30 grams
• Powdered sugar - 1 package
• Salt - 1.5 teaspoons

What can be done in advance

• Pour boiling water over the almonds, drain the water after a few minutes, peel, dry in an ajar oven or in convection mode.
• Divide 1/2 +1/4+1/4.
• Grind 1/2 in a coffee grinder and set aside in a dry bowl - for marzipan glaze,
• Grind 1/4 also into flour,
• 1/4 chopped into about 4 pieces each nucleolus.
• Take out and put butter and margarine in a warm, warm place.
• Prepare spices.
• Baking paper.
• Soak raisins in water for half an hour, if very large - cut in half.
• Soak cherries in cognac for half an hour, squeeze, dry (do not pour cognac).
• Prepare forms.
• Sift flour.

Prepare a large saucepan and wooden spatulas.

1. Dissolve the yeast in very warm milk, take about a cup from the total volume.

2. We put the dough: pour all the milk heated to 36-40 degrees into a saucepan, add yeast, pour 2 cups of white sugar, 100 grams of melted margarine and about a third of melted butter. Add 1.5 tsp. salt and sift about a third of the flour.

Attention! The misconception is that the dough can not be kneaded. Need! Previously, they interfered “according to the Mother of God” - you need to read “Virgin Mother of God, rejoice ...” a hundred times. By the time it is 20-30 minutes.

I mix with a spatula, as if upholstering the dough on the sides. You need to do this in one direction (I'm an ambidexter, I have both hands working, this allows me to change them, but I always get confused which way to interfere). But to be honest, the first half of the process can be automated by kneading with the spiral mixer nozzles.

We put the dough in a warm place (or instead of a “warm place”, pour hot water into the sink or basin). We close. We leave the dough to live a full life for 1.5-2 hours.

3. Separate the whites from the yolks. Squirrels put in the cold.

Grind the yolks with 1 cup of yellow sugar until it dissolves, add vanilla there.

Beat egg whites with a pinch of salt and 1 cup of sugar in a perfectly clean cold bowl.

4. Melt or knead the remaining butter and margarine to a creamy state, gradually add to the dough.

Add whites, yolks, sour cream, cognac and amaretto.

We start kneading the dough.

Beat the dough for about 40-60 minutes, gradually adding flour and ground almonds in a coffee grinder. We sift the flour, of course. The dough will be ready when it begins to easily lag behind the sides of the pan.

After that, we wrap it with a towel and a blanket (I have a special old jacket) and leave it for 1.5-2 hours. Most likely, the dough will rise faster, and then you will need to knead it in the middle of this period.

In the finished dough, add raisins, cherries, nuts, spices. Mix everything well again.

5. We lay out the dough in warm forms, filling them by about a third. Close with a towel, wait until it fits more than half the mold.

6. We heat the oven to 200 degrees and carefully, without shaking, put the forms with the dough there.

Bake for about 40 minutes. If you see that the top is browning ahead of time, cover the form with a circle of baking paper.

7. Carefully take out the finished Easter cakes and put them on the barrel in the softest pillows you can find at home (covering them with towels, of course). Cover the top with a towel too. Send the next batch to the oven. Cooling Easter cakes need to be “rolled”, turning carefully from barrel to barrel.

8. Glaze can be prepared in one hundred and one ways. But for these it is best to make marzipan - it will rhyme very well with the taste of the dough (remember that there and almond flour, and Amaretto, and crushed almonds). Making it as easy as shelling pears: mix that same half of the entire mass of almonds, ground into flour, and with powdered sugar, and add cold boiled water by a teaspoon. If you suddenly brought rose water from Greece, you can add it. If not, a teaspoon of cognac or rum.

Cover the cooled Easter cakes with this liquid marzipan and decorate.

This cake is fragrant and moderately spicy, and even when it dries out a little, it remains beautiful, revealing new notes of taste.