First prepare the dough. Heat the milk to a temperature of approximately 37-40 degrees, dissolve sugar and yeast in it, add flour, mix. Cover the bowl with cling film and place in a warm place for about 15 minutes. (the yeast should rise like a bubble cap). My warm place is the oven, which I preheat to 50 degrees, then turn it off, leaving the light on. This is where my dough always “ripens.”
I knead the Easter cake dough in a stand mixer. Of course, if you don’t have such a mixer, you can knead the dough by hand with a wooden spoon, but then you will have to try, because the dough turns out to be very viscous.
Place 2 eggs, yolk and sugar in a mixer bowl and beat well for 3-4 minutes using the whisk attachment. You should get a white fluffy mass. Grind the cottage cheese into the egg mixture through a sieve (take the cottage cheese not too dry, but not soft either, but with a medium paste-like consistency), pour in the melted butter, add salt and vanilla sugar. Change the attachment to the “paddle” and mix the mixture until smooth. It is important to mix the ingredients very well. Add the suitable dough and mix well again. Sift flour and candied fruits into the mixture and mix everything well again. The result is a sticky, not too thick, but also non-liquid, very viscous dough. Usually I use a full 2 tbsp. flour.
Preparing the molds for Easter cakes. If they are not disposable paper ones, but metal ones, then lubricate them with oil. We spread the dough to 1/2 the height of the mold, cover the top with film and place in a warm place. The dough should rise at least 2 times. This can take from 1.5 to 3 hours, depending on the yeast and the proofing conditions.
Baking Easter cakes. Preheat the oven to 200 degrees. Place the molds with the risen Easter cakes in the oven for 10 minutes. Then reduce the temperature to 180 degrees and bake for another 30-60 minutes. Baking time depends on the size of the pan. After 30 min. Start checking the cakes for readiness with a dry splinter test. If the splinter comes out of the cake dry, the cake is ready! It is important not to dry out the cakes. And one more thing, if the top is already well browned, but the cake is not yet baked, cover the top with foil.
I really love yeast baked goods- both eat and cook! The love between me and this dough is long-standing and well-worn)) However, friends often complain that they are not doing well with yeast. And many people have this problem. And everyone wants homemade Easter cake! What to do? The answer is in my today's topic;)
Especially for you, dear readers, I tried two types of cottage cheese yeast-free Easter cakes in advance. So that you can use them in time and, most importantly, without fear.
I didn’t consider it necessary to share a photo report of both recipes. In my opinion, it’s enough to look step by step at one of them and read about the second;)
So, I reveal all my cards! Basic moments, which distinguish my today's Easter cake (hereinafter - No. 1) from another, also curd cake, which I experimented with a few days ago (hereinafter - No. 2):
1. I added to Easter cake No. 1 softened butter, and in Easter cake No. 2 - melted.
2. Kulich No. 1 - all flour, in Easter cake No. 2 I used a 1:1 ratio of flour and potato starch.
These two points are key. The final taste of the baked goods depends on them.
How is it different? In the case of Easter cake No. 1, baking can be described as delicious wet (moist) cupcake. In the case of Easter cake No. 2, this is something between a traditional yeast cake and a cake. In both cases, the dough is denser and this is logical, because there is no yeast.
Which option is better? I admit, it is very difficult to decide. In my family, opinions were divided 50/50 :) One thing is absolutely clear - both delicious! And there is only one way to decide which option you like best - try both recipes;)
A few points, which affect not the consistency of the dough, but the overall perception:
5. For Easter cake No. 1 I made lemon fudge, and Easter cake No. 2 was decorated with protein glaze.
The quantity of the main ingredients - cottage cheese, eggs, butter - is the same. So now you have two recipes, go for it! ;)
Difficulty level: small
Cooking time: for preparation - 35 minutes, for baking - 1 hour, for fudge - 5-7 minutes. Agree, for Easter cakes - very fast!
Quantity: 6-8 servings (1 Easter cake, as in the photo; size 9x16 cm)
Ingredients for Easter cake dough:
dark raisins of the Jumbo variety - 130 g
sugar - 2 tbsp. (can be enlarged if desired)
salt - 0.5 tsp.
soda - 1 tsp.
Lemon Fudge Ingredients:
Lemon juice - from half a lemon
- powdered sugar - 10 tbsp.
Preparation of Easter cake:
I washed the raisins thoroughly, removed the stems and filled them with hot water.
I broke the eggs into the container for kneading the dough.
Initially, I planned to make this cake with egg white glaze, so I separated one egg white for it.
I put in salt and sugar.
I beat it with a whisk - a regular, mechanical one, because... I baked, as always, at night)) I didn’t want to wake up the neighbors with a mixer or blender. Moreover, their help here is not at all obligatory.
I put out the cottage cheese. You can take absolutely any fat content - from high to zero. But if the cottage cheese is dry, then, accordingly, less flour will be needed.
As before, I mashed the cottage cheese and eggs with a whisk.
I put out the butter.
And immediately followed by flour mixed with starch, soda, cinnamon, and sifted.
Knead the dough until smooth. As with yeast cakes, the dough should also be sticky to your hands.
I drained the water from the raisins and cut them, because... The Jumbo variety is quite large.
I have already said more than once on Alimero’s pages that I always buy the darkest, bluish, almost black raisins - they are healthier, especially for the heart. And it tastes better, IMHO.
Mix the dough thoroughly so that the raisins are evenly distributed. Placed it in a mold greased with sunflower oil.
I immediately sent the dough into the oven, already preheated to 100"C. I increased it to 180"C and left it for an hour.
The only thing is that after 25-30 minutes I covered the top of the cake with foil so that it didn’t burn.
I checked the readiness with a wooden skewer.
Preparing the glaze:
I admit, at night I didn’t have enough time for glazing and final shooting, so I continued during the day.
As I already wrote, my plans changed during this time - I decided to give up the usual white glaze and make lemon fudge. Its advantage is that under no circumstances will it smell like an egg, because... he's not there))
So, I squeezed the juice from half a lemon.
Add powdered sugar 1 tablespoon at a time and grind it.
By the way, I stopped buying powder for 2-3 years now, I make it myself - I grind sugar in a blender.
I settled on 10 tablespoons of powdered sugar. Although, one could add more - it all depends on your wishes for thickness. I love dripping fudge, so the consistency of the canned condensed milk suited me just fine.
To make the cottage cheese Easter cake tender, fluffy and tasty, you need to know some of the subtleties of the recipe and cooking secrets. The beautiful and fragrant symbol of Easter will stand out not only in appearance, but also in the impeccable smell of fresh baked goods. This proven recipe for Easter cake with cottage cheese can be mastered even by those who will be preparing such pastries on their own for the first time.
Recipe for cottage cheese Easter cake
List of ingredients:
- Cottage cheese (any fat content) – 350 g;
- Milk – 200 ml;
- Butter – 120 g;
- Chicken egg – 2 pcs.;
- Sugar – 130 g;
- Vegetable oil – 1 tbsp. spoon;
- Wheat flour – 1 kg;
- Yeast (fast-acting dry) – 10 g;
- Vanillin – 10 g;
- Candied fruits – 100 g.
For the glaze:
- Granulated sugar: 130 g;
- One egg white;
- 2 teaspoons lemon juice.
Sequence of dough preparation:
1. Take cottage cheese. If the product is coarse-grained, then it needs to be ground through a sieve or broken into a tender, soft mass with a blender.
2. Pour warm milk into an empty bowl. Add two tablespoons of sugar.
3. Add yeast and 2 tablespoons of flour to the liquid mixture. Mix everything well. Cover the bowl with the dough with a towel. Leave it warm for 10-15 minutes.
4. Break the eggs into a separate bowl, add sugar and beat everything with a mixer. You should get a light mass.
5. Add butter and cottage cheese to the egg mixture. Beat everything well for 5 minutes.
6. While beating, add vanillin. The result should be a delicate, creamy mass.
7. Transfer the creamy mixture into a bowl with the dough. Stir everything well. Pour vegetable oil into a homogeneous mixture. Mix everything again.
8. Gradually add flour to the dough. In the process of adding flour, you need to add candied fruits. To prevent candied fruits from sinking down in future Easter cakes, you should mix them with flour before adding them to the dough.
9. As a result of long kneading, you should get a dense dough. Cover the bowl with the curd dough with a towel and leave it to proof for about 3-4 hours. It is important to remember that curd dough is quite difficult to rise, therefore, under not very favorable temperature conditions, it can increase in size much longer than the stated time.
10. The risen dough must be kneaded with your hands. Place it in molds. Let it brew for another hour. Be sure to cover the top with a towel or napkin.
11. Bake cottage cheese cakes in the oven for 40 minutes at 200 degrees.
Preparing glaze for Easter cake:
1. Place lemon juice and egg white in a bowl with sugar. Beat all ingredients with a mixer until thick, dense, white mass. Beat for 5-7 minutes. Make the device speed medium.
Allow the Easter cakes to cool slightly. Remove the products from the molds and brush with glaze. Decorate the baked goods to your taste.
Bon appetit!
Hi all. Very soon everyone’s favorite bright holiday will come - Easter. Therefore, I hasten to add another recipe to your piggy bank, this time it is cottage cheese cake without adding yeast. It is super quick to prepare, very tasty, juicy, with a lot of filling. I warn you right away, you need to do a lot of it, otherwise there won’t be enough for everyone.
If you are suddenly afraid to even come close to yeast baked goods, then this recipe is for you. Kulich cooks quickly; you don’t have to sit and wait for several hours (or even days), as is the case with its yeast counterpart. The crumb turns out 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 a classic Easter cake at all. It tastes closer to cake batter. However, if you are not a fan of yeast baking, then this is just a great option for Easter cake.
So, how to make Easter cake from cottage cheese without yeast at home, recipe with photos step by step.
Ingredients:
- 125 gr. butter
- 125 gr. cottage cheese
- 125 gr. Sahara
- 1 large egg
- zest of 1 orange
- 40 ml. freshly squeezed orange juice
- 300 gr. flour
- 10 gr. baking powder
- 0.5 tsp salt
- 50 gr. chopped nuts
- 50 gr. raisins
- 70 gr. candied fruits
- 1 gr. vanillin
Preparation:
From this amount of ingredients you get 4 Easter cakes, 250 grams each. I’ll say right away that this dough is heavy, so you need to bake the Easter cakes in small molds; in large ones, it will be covered with a crust on top and will be raw inside. You can put absolutely any filling into the cake; if you don’t like raisins, replace it with dried apricots. I personally didn’t add nuts, for me this is more of a Christmas option. If you do make it with raisins, you must first soak them in cognac overnight and be sure to sort them out and remove all the branches.
All ingredients should be at room temperature. It is better to take cottage cheese thicker than 5-9%; first rub it through a sieve or punch it with a blender to get rid of lumps.
Beat soft butter with granulated sugar until white. Butter, not margarine! I am generally against margarine, and I advise you not to skimp on yourself. Take the most delicious oil, with a fat content of 82.5%. This will give the baked goods an unreal creamy taste.
Add the egg and beat well again.
Sift flour, baking powder and salt into a separate bowl and mix well.
Add dry ingredients to the main mass and knead with a spatula or hook in a mixer.
Add the filling, squeeze out the raisins and dry with a towel, roll in flour so that they are evenly distributed over the dough.
Knead soft dough.
Divide into 4 parts and fill the molds ½ full. I used purchased paper ones, taking the smallest ones 7 cm in diameter. You can bake in canned food cans, then line the bottom and sides with baking paper so that the cakes come out of the mold well.
I divided the dough on a scale, measuring approximately 250 grams.
Bake in an oven preheated to 180º for 20-25 minutes. Check readiness with a wooden skewer, if it comes out dry, it’s ready.
Cool the cakes on a wire rack; as you can see, the dough has not reached the edges. Of course, it’s not beautiful to serve in this form. Therefore, we either add another 50 grams of dough, or remove this form and serve it to the table decorated with glaze without any paper. These molds are very convenient, they are sold on the Magnit network and cost pennies.
About the glaze. As a doctor, I have an extremely negative attitude towards raw protein, so I will give you several options for glaze without protein.
The glaze on top of these babies was the simplest powder + milk, I miscalculated the proportions a little and the glaze turned out a bit runny. Milk should be added literally drop by drop. You can make a beautiful colored glaze using approximately the same principle by mixing powder with strawberry or blueberry jam.
This is the Easter cake I made.
Here it is in cross-section. Incredibly juicy, with lots of filling. The only thing is... 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, it will probably be half the size. However, you definitely won’t forget this taste.
What else I want to add is that this cake stores well. You can bake it in advance, wrap it in film and put it in the refrigerator. Like any other biscuit, it will only become juicier. You can decorate the top on the eve of Easter.
I know that many children do not like Easter cakes because they are dry, but they will definitely appreciate this cake. And most importantly, it is incredibly easy to prepare, 15 minutes for kneading and 25 for baking, isn’t that a fairy tale?!
By the way, the cake is decorated with multi-colored meringues on top; in the next article I will describe the process of preparing such beauty and share a recipe for another glaze for cakes, don’t miss it!
The glaze recipe and secrets for making sustainable meringue are at the link -.
Enjoy your meal. I found this recipe on Lena’s deliscake page, thanks to her for the wonderful recipe.
Housewives are accustomed to traditionally baking Easter cakes from yeast dough - they always turn out very tasty and fluffy. But this recipe is about how to bake not an ordinary Easter cake, without yeast, but with curd dough. Just a couple of secrets: to make the baked goods light and airy, it is better to use cottage cheese that is a little dry. To knead good dough for cottage cheese cakes, you should not skimp and purchase fresh and high-quality products.
How to cook cottage cheese cake
Place 250 g of high-quality butter in a water bath to heat, and at this time beat the eggs with sugar. You will need 5 eggs, 1 cup sugar. While whipping, add a little vanillin or a bag of vanilla sugar.
Mix eggs with melted butter. Season the mixture with the juice of half a lemon and a pinch of salt.
Now, stir in 600 g of cottage cheese, ground through a sieve or minced through a meat grinder.
Also, take three and a half cups of flour, which you mix with baking powder (1.5 standard bags). Add the flour mixture to the curd base.
At the very end, add half a glass of seedless raisins and half a glass of finely chopped candied fruits into the dough.
Place the dough mixed with cottage cheese into molds and bake like regular Easter cakes. The oven temperature should be no higher than 180 degrees. Keep medium-sized pans in the oven for 40 or 45 minutes. To be sure that the cake is baked, test its readiness with a long stick.
To make Easter cottage cheese cake not only tasty, but also beautiful, be sure to decorate it with fresh egg white icing and ½ cup of powdered sugar. Whisk these products. Apply to the cake when it has cooled down. To make it more elegant, sprinkle the cake with special colored sprinkles for confectionery on top of the icing.
