Recipes for the most delicious cakes with cottage cheese. Easter cottage cheese cake

Do you want to experiment and surprise your family and guests with your culinary delights on Easter Day? We offer to bake a very tender and incredibly tasty cake for old recipe- with cottage cheese and egg yolks.

Easter cottage cheese cake - a step-by-step classic recipe in the oven

This recipe is the closest to the old one, it does not contain additives such as baking powder or coconut flakes, because they were not previously known to housewives. To get the "same" taste, it is best to take natural products- village eggs, milk and cottage cheese.

Would need:

• wheat flour - 400 g;
• butter - 50 g;
• warm milk - 150 g;
• chicken eggs - 3 pieces;
• natural cottage cheese - 250 g;
• granulated sugar - 100 g;
• 100 g raisins;
• salt on the tip of a knife.

The dough is prepared without the addition of yeast, but at the same time, the pastries will turn out to be very rich and crumbly - the secret is in kneading the dough with warm milk.

Cooking:

1. Separate the whites from the yolks using a spoon or a special separator. Proteins can be used to make icing or meringue for tea.
2. Mix milk, egg yolk and sugar in a deep bowl. Milk must be warm, but not hot.
3. Gently add part of the flour and replace the thin dough, you need to do this again with a wooden spoon.
4. Then add all the prepared cottage cheese, salt, raisins and the remaining flour, then finally knead with your hands.
5. The next step is stand up. Preheat the oven to 50°C, transfer the dough into a mold, let it stand in a warm oven for 40 minutes.
6. Before the final baking, remove the form from the oven, cover with a warm towel, and heat the oven to 200 °.
7. After that, the product can be put back into the oven, after removing the towel from it.
8. Before serving, sprinkle "merchant's" cake (sometimes called it that) powdered sugar or glaze.

All the time you need to carefully monitor the temperature of the oven, it should not rise above 50 °. Thanks to this culinary technique, the mass will become lush and airy.

This is the simplest recipe, it does not require the preparation of dough and complex process step by step kneading dough. So cook delicious pastries even novice cooks and housewives can do it.

How to cook cottage cheese cake in a bread machine

The bread maker is able to knead the dough on its own and bake delicious bread. Modern housewives have learned to use a household assistant for other baking.

The recipe for cottage cheese cake in a bread machine is very simple, but in order for the dough to rise and become crumbly, you must use yeast.

It is not recommended to use the classic yeast-free version for working with a bread machine, it has a very high temperature, and the baking will turn out to be too dense and even tough.

Would need:

• flour - 500 g;
• milk - 200 g;
• cottage cheese - 200 g;
• sugar - 100 g;
• raisins or candied fruits - 100 g;
• 1 egg;
• 10 grams (one sachet) of dry yeast.

Cooking:

1. Pour milk into the capacity of the bread machine and add yeast with sugar, cover with a lid and wait 20 minutes.
2. When bubbles appear on the surface, you can proceed to further cooking.
3. Add to sourdough wheat flour, cottage cheese and one egg.
4. Turn on the kneading mode for 20 minutes. At this time, the bread machine itself will mix all the ingredients, and provide desired temperature, to Easter dough rose.
5. Stir candied fruits or raisins into the prepared mass, leave for another hour in ripening or distance mode.
6. Put the dough out of the bowl of the bread machine and knead with your hands, then return it back and turn on the baking mode.

This recipe has little secret- it is better to use warm milk, this will ensure fastest process yeast fermentation.

The baking process in this way will take from 3 to 5 hours, depending on the model of the “assistant”. But Easter cake with cottage cheese, prepared in this way, always turns out crumbly, fragrant and tasty.

Recipe for cottage cheese cake for Easter in a slow cooker

A slow cooker will help you bake a lush cottage cheese cake, but keep in mind that the process can take up to 12 hours, so it’s better to start baking in the evening.

First you need to prepare all the ingredients, you can use the classic recipe for the oven (without adding yeast).

Then shift ready dough into the multicooker bowl and turn on the baking mode. As a rule, in the morning it remains to remove the cake from the multicooker and serve it to the festive table.

For this you will need:

• 3 eggs;
• a glass of flour;
• a glass of sugar;
• one st. l. candied oranges and raisins;
• Art. l. baking powder;
• 100 g soft cottage cheese.

Cooking:

1. In a mixer bowl, mix eggs with sugar until a dense foam forms.
2. Add flour with baking powder and knead at high speed batter.
3. The third stage is the addition of cottage cheese and candied fruits with raisins. Here you can also mix the components with a mixer, but already at low speeds.
4. When the mass becomes homogeneous interspersed with fruit, pour it into the multicooker bowl and turn on the baking mode.
5. The time can vary from 8 to 12 hours, depending on the model of the multicooker.

Before serving easter cupcake can be decorated with colored icing.

Easter cake recipe with yeast curd

One of the variations of cooking Easter curd dough- with yeast. The finished cake turns out to be hearty, rich and dense.

The above method can be called "anti-crisis", it can be used by very economical housewives - it does not require the addition of eggs and milk. But at the same time ready-made pastries will taste close to traditional.

Would need:

• 500 g flour;
• 10 g raw yeast;
• a glass of warm water;
• 200 g of sugar;
• 500 g of cottage cheese;
• a pinch of salt;
• 100 g raisins.

Cooking:

1. Combine sugar with water and yeast in a deep bowl, let them brew for 30 minutes in a warm place. During this time, the yeast will dissolve in the water and bubbles will appear on the surface.
2. Add flour and knead a soft dough. Opara should “rest” in a warm place for 3 hours. The mass should be periodically upset.
3. After 3 hours of distance, add cottage cheese and raisins, mix again, pour into molds and let stand for one hour.
4. Bake cottage cheese cakes with yeast should be at a temperature of 180 ° until cooked.

Before serving, the top of the product must be poured with glaze.

Interesting: This recipe for cottage cheese cake was popular in the USSR. But then it was called "spring cupcake".

Easter cottage cheese cake on soda

The recipe for Easter cake with soda resembles a recipe for a slow cooker: the essence is the same - batter without yeast. But if the product is baked in the oven, then the composition should be slightly upgraded to make it denser.

Ingredients:

• 300 g wheat flour;
• 3 eggs;
• half a glass of sugar;
• a teaspoon of soda;
• lemon juice;
• fruit candied fruits 150 g;
• cottage cheese 150 g

How to cook:

1. In a mixer bowl, mix flour, sugar, eggs at once until smooth.
2. turn off the soda lemon juice and add it to the dough, then mix again.
3. Add cottage cheese and work with a mixer for another 1 minute.
4. Introduce candied fruits, mix the dough again now with a spoon and pour it into special molds or a silicone biscuit bowl.

As an original topping, you can use coconut flakes or colored sugar. Why smear a still warm product with butter, and then sprinkle the top with decoration.

How to cook juicy cottage cheese cake

Juicy curd cake has a lot of secrets. And the first is in fatty and fresh cottage cheese. It is best to take a rustic product, it will give the baking juiciness and friability.

Another one culinary trick- replacing half of the milk with cream or low-fat sour cream.

Some housewives add only egg yolks to the dough. It is believed that proteins make it more viscous, and yolks - crumbly.

The best way to prepare crumbly Easter cake is to use the classic "merchant" recipe for yolks, and replace half of the milk with sour cream.

Delicious cottage cheese cake for vegetarians

It is hard to imagine Easter cake without baking, but there is such an option - it is designed specifically for vegetarians, raw foodists and adherents healthy eating. Naturally, the taste of the cupcake is significantly different from the traditional one.

Would need:

• 200 g of bean curd;
• 300 g bran;
• 100 g cane sugar;
• 100 g raisins;
• 100 g cashew nuts;
• 100 g unsalted peanuts;
• 100 g soy milk.

Action algorithm:

1. In the evening pour bran with soy milk.
2. In the morning, transfer all the ingredients except the raisins to a blender and grind until a homogeneous cream mass.
3. Then add the raisins, mix the dough and transfer it to the cake mold.
4. Then send it to the cold for 30 minutes.

Ready-made vegetarian cake can be served at the table, after sprinkling coconut flakes or grated nuts.

Calories: Not specified
Time for preparing: Not specified

AT last years I stopped baking. To replace them, I began to make cottage cheese cake without yeast. He has a simpler recipe, and I like the structure of the dough much more. It is enough to combine all the ingredients in a bowl, and then bake Easter cakes in molds. By the way, now I even stopped spending money on disposable paper molds. Instead, I bake Easter cakes in ordinary cans of stew. I pre-cover these same banks with the usual parchment paper. Therefore, feel free to take this idea to your note. I think you will definitely like it with its simplicity and accessibility.
Cottage cheese cake is a pastry that I would recommend trying to make paramount to those people who can’t yeast dough, but I really want homemade Easter cakes. AT this recipe There are definitely no difficulties, and Easter cake always comes out.
Ingredients:
- 150 grams of homemade cottage cheese,
- a handful of raisins
- 1 egg average size,
- 0.5 teaspoon of baking powder,
- 57 milliliters of milk (7 milliliters for making glaze),
- icing sugar for frosting
- 4 tablespoons of granulated sugar,
- 1 tablespoon of vegetable oil,
- 1.5 cups flour
- powder for cakes.

How to cook with a photo step by step

In a large and handy bowl (in which you always make the dough), combine the chicken egg, sugar, cottage cheese and milk.




Then pour in vegetable oil. Mix everything with a whisk or mixer.




Add washed raisins. I do not steam it, as it will still become soft during baking.






Add flour and baking powder, knead the dough. Leave it for a few minutes for the gluten to appear.




Cover the form with parchment paper, lay out the dough.




Send the cake to the oven for 35 minutes. After 20 minutes, be sure to cover the cake with paper so that it does not burn on top.






For glaze, combine powdered sugar (0.5 cups) and a tablespoon of milk. Brush the cake with icing and sprinkle with sprinkles.








Another version of the cake without yeast -

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 do 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.

Soft butter whisk with granulated sugar until whitening. 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.

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 - it takes me 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 the same half of the entire mass of almonds, ground into flour, and powdered sugar, and add cold boiled water in 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.

You can add nuts, candied fruits, fruit or berries to cottage cheese cake. It makes Easter even tastier.

Several interesting recipes cottage cheese easter detailed below.

Cottage cheese cake with nuts

This is a fragrant cottage cheese cake with different types nuts. Cooking takes an hour and a half. From all the ingredients, several small Easter cakes for 22 servings are obtained, with a calorie content of 6500 kcal.

Ingredients:

• lemon juice - three tablespoons;
• one protein;
• soda - one and a half tablespoons;
• drain. oil - 300 g;
• powder - 150 g;
• cottage cheese - 800 g;
• flour - 800 g;
• almonds - 50 g;
• 70 g of walnut;
• 30 g hazelnuts;
• 100 g candied fruits;
• 9 eggs;
• sugar - 650 g.

Cooking:

1. Using a blender, grind the cottage cheese. Melt butter and cool.
2. Add sugar, lemon juice and oil to cottage cheese.
3. Whisk the eggs slightly and add to the mixture. Stir.
4. Mix soda with flour and pour into the mixture. Stir until smooth.
5. Add chopped nuts and candied fruits to the dough.
6. 2/3 fill the forms with the test.
7. Bake Easter cakes in the oven at 180 gr. 50 minutes. Check readiness with a toothpick.
8. Take Easter out of the oven and cool.
9. Beat the protein and mix with powder. Decorate the cookies.

Cottage cheese makes the pulp of Easter cakes lush and soft. Baking is fragrant and appetizing.

Curd Easter "Royal"

Usually Easter cakes for the Easter holiday are baked from flour. This recipe for cottage cheese cake is made from cottage cheese and the “Royal” Easter does not need to be baked.

Required Ingredients:

• kilogram of cottage cheese;
• half a kilo of sugar + two tablespoons;
• two packs of oil;
• six eggs;
• vanillin - two sachets;
• 150 g raisins;
• spoon st. starch;
• 200 mg. cream.

Cooking step by step:

1. In a large bowl, combine a pound of sugar with cottage cheese, eggs and softened butter. Stir.
2. Put the dishes with the mass on a small fire and stir, increasing the heat to medium. Remove from heat when it becomes difficult to mix the mass and add vanilla with raisins.
3. Take a piece of gauze 50 x 50 and pour on it curd mass, tie a knot.
4. Hang a "knot", put dishes from below, excess moisture will drain into it. Leave overnight.
5. Put the mass in a sieve, which you put in a saucepan and cover with a plate. Place a 3 kg weight on top. Place the saucepan in a sink or large basin. Leave for 24 hours.
6. Remove the cake from the sieve and give it the shape of a pyramid. You can use a special form.
7. Put the finished Easter in the cold.
8. Make the sauce: mix the remaining sugar with cream and add starch. Put on a small fire, stir until thickened.
9. Pour the hot sauce over the cake.

Ingredients:

• cottage cheese - 600 g;
• drain. oil - 150 g;
• two stack. milk;
• 3 spoons of sugar;
• three yolks;
• vanillin - a bag;
• 150 g each of almonds and walnuts;
• 100 g of dried apricots and raisins;
• candied fruits - 150 g.

Cooking:

1. Beat the cottage cheese with a mixer at high speeds until smooth.
2. With a fork, beat the sugar with the yolks, pour in the milk and heat until it thickens, over low heat or a water bath. Don't boil!
3. Remove the mixture from heat and add butter, chopped nuts, almonds and raisins, vanilla and candied fruits.
4. Carefully add cottage cheese, mix and put the mass into a mold.
5. Leave the cake overnight in the refrigerator.

Cooking time - one and a half hours and 12 hours to cool Easter. There are six servings.

Cottage cheese Easter with drunken cherries

It's very tasty and unusual recipe Easter cottage cheese cake with candied cherries and brandy. Calorie content - 2344 kcal. pack of cottage cheese;

milk - 60 ml;

sugar - 150 g + 1 tsp;

two eggs;

drain. oil - 50 g;

vanillin - a bag;

salt - 1/2 tsp

Cooking step by step:

1. Cut the candied fruits into small pieces, pour over the brandy and leave for an hour, stirring.
2. Add yeast, 30 g of flour and a spoonful of sugar to warm milk. Stir and leave for 40 minutes in a warm place.
3. Put cottage cheese in a bowl, add ready-made dough, sugar with vanilla and salt, cooled melted butter, eggs. Using a whisk, beat into a homogeneous mass.
4. Add the cherry to the mass and pour in the flour in portions, stirring.
5. Cover and let the dough rise in a warm place for an hour and a half.
6. When the dough has risen, punch it down and put it into the mold by 2/3. The cake will rise well during baking.
7. Leave the molds with the dough in a warm place for 45 minutes.
8. Bake for 50 minutes in the oven at 180 gr. Check readiness with a toothpick.