Cupcake "Curd"

Category: Bakery products
Curd cake

Ingredients

Wheat flour, premium 300 g
Butter 150 g
Sugar 330 g
Cottage cheese 260 g
Eggs 3 pcs
Powdered sugar 2 tbsp. l.
Baking powder 1 tsp
Salt 0.5 tsp
Raisins 200 g

Cooking method

  • Beat softened butter and sugar for 10-15 minutes, add cottage cheese and continue beating until a homogeneous mass is obtained. Add eggs, baking powder, salt, washed raisins, mix thoroughly, add flour and knead the dough. The latter is laid out in a mold and baked at a temperature of 160-185aboutC for 55-60 minutes.
  • Sprinkle the finished chilled cake with powdered sugar.
  • Curd cake


Agnes
Father, what a beauty!

Yana, and what fat content is the cottage cheese better to take, or does it not matter?
Lydia
And my question is about cottage cheese: which one - in a pack, loose or something like "House in the village" or "Diet"? Or does it matter?
Olga @

Yana, do you think you can try such a miracle in a multicooker or not?
Yana
Girls, thanks!

Agnessa, cottage cheese took 9% "Dmitrogorsky" classic (Tver region), very tasty, packing 0.5 kg. Sold in the "Spar" supermarket. I just didn't try with another.

Olga, I think that this recipe is not for a multicooker, because the cake is baked for a long time and a thick baked crust is formed. In a slow cooker, everything turns out to be softer and softer, there will not be such a crust.

Olga @
Yana, of course, thanks. It's a pity, of course, because the cupcake is superb. Beauty!
Yana
Olya, this cupcake tastes good too. I like it. For the holidays I will still bake, treat guests.
Olga @
Quote: Yana

this cupcake tastes good
I don't even doubt it. For me, "beauty" = yummy. Well, I really like it, especially with cottage cheese. I love that. Yum.
Olga @
That's it, I copied the recipe for myself, along with the pictures, into my file "Delicious Photo Recipes" (in my computer). I have a beautiful shape (silicone will fit?), I will train.
Yana
I baked in a silicone mold. I bought it in the summer, but just now I tried it. A very handy thing. Olya, when the cake is baked, let it stand in it and cool down. Yes, you also need to check the readiness with a wooden toothpick: if it's dry, then the cake is ready. I baked at 175 degrees. 60 minutes

Curd cake
Leska
Quote: Yana

Yes, you also need to check the readiness with a wooden toothpick.

If the mold is silicone, then be careful with the toothpick. I asked my grandmother to check the readiness of the cake, so she accidentally pierced the mold with the tip of a toothpick (threw it out, since it began to leak). Now I use only Chinese chopsticks.
Olga @
Yana, thank you very much for the amazing cupcake recipe! I did it today, strictly following your recommendations. Everything worked out great! Curd took 9%. I had white raisins (but this does not matter at all). It is a pity that everyone (we had guests) instantly finished off the cupcake, and I did not have time to photograph it! Everyone liked it, and I am very happy. Yana, I suggest you submit this recipe to the New Year's competition. Happy New Year to you! Good health to you and your family!
Olga @
And I also have an off-topic question, I apologize. In your photo album in the Gallery, I saw a wonderful oat bread "with the addition of Hercules oat flakes. Since for some reason I do not have an option for comments in the Gallery, I will ask you here: can you tell me the recipe for this bread? Thanks.
Yana
Olga @, the recipe for "Oat bread" has long been placed by me in the "Yeast bread" section. Here:
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1369.0
Thank you for appreciating my work! It's always nice when someone succeeds in something according to your recipes and recommendations. This means that the work was not in vain.
Happy New Year to you and your loved ones !!!
Olga @
Yana! Well, I finally managed to capture this cupcake. I baked it, probably for the sixth time, and only now managed to take a photo before he disappeared.

Curd cake
Rezlina
Yana, thanks for the recipe!
Baked in a silicone round mold, how beautiful you turned out!
But for some reason, the cupcake was not baked on the inside, it was baked well only along the outer edge of about 1 cm.
It was no longer possible to bake for longer, as the top was very fried.
The edge is very tasty I wanted everything to be like this.

What could be wrong?
Yana
Quote: Rezlina


What could be wrong?

Rezlina, it's hard for me to say, because this cupcake has always been baked without problems. Probably the temperature of the oven needs to be reduced so that everything is baked and not fried or put the form on a lower level. I usually bake this cake at t-re + 175 gr. about an hour, on the middle oven rack.
Rezlina
Yana, I also baked. Maybe liquid cottage cheese? I took a house in the village 5.5%.
Yana
Maybe cottage cheese. I always take not liquid, but the usual 9% cottage cheese and everything is baked.
Agnes
Quote: Rezlina

Yana, thanks for the recipe!
Baked in a silicone round mold, how beautiful you turned out!
But for some reason, the cupcake was not baked on the inside, it was baked well only along the outer edge of about 1 cm.
It was no longer possible to bake for longer, as the top was very fried.
The edge is very tasty I wish it was all like that.

What could be wrong?

Add flour to make the dough thicker and you will get it. Ideally, it should curl around the beaters of the mixer as they rotate, but not very thick. You can also reduce the amount of cottage cheese grams by 50-70.
Kolyma
It's a pity that no one pays attention to such a delicious cake for a long time. Here, baked:
Curd cake
Yanochka, thanks!
Ines
I, too, did not work with him ((I prepared the dough very carefully, tail-in-a-tail, I remembered that it should not be too thick - everything was fine. At the 35th minute at + 160C, the top really began to burn, I closed shape with foil, held up to 55 minutes, opened - the top bulged and cracked badly. Well, since it will eventually be the bottom, it's not scary. But the sides baked strongly, there are straight coals in a couple of places. The middle, well, just barely baked. I concluded for myself that this cake must be baked in a form with a large hole in the middle, but for me it is closer to a small one (in diameter). Remove from the mold only after it has completely cooled down (the piece did stick to the silicone, although the cake cooled for about 40 minutes and was warm.) Well, in the stoves, where the top is very hot, you need to somehow get out and protect the cake from burning ... my stove is just like that, I bake "at the bottom", but every time - dances with tambourines.
And the cake itself is very tasty. I did it with dried cherries - very gentle, just wonderful! Thanks, Yana
Vladim
Quote: Yana

Girls, thanks!

Agnessa, cottage cheese took 9% "Dmitrogorsky" classic (Tver region), very tasty, packing 0.5 kg. Sold in the "Spar" supermarket. I just didn't try with another.

Olga, I think that this recipe is not for a multicooker, because the cake is baked for a long time and a thick baked crust is formed. In a slow cooker, everything turns out to be softer and softer, there will not be such a crust.

Dear ladies, you can certainly doubt my talents. But here is a CAPE in a bread maker, which I made according to the recipe (not cottage cheese, but gostovsky) and there were 75 minutes for baking, so the crust turned out so that with each cutting, the edges had to be cut off a little (they were so tanned). On the next, I will set the regime for 60 minutes.
larune
Yesterday I did it - I flew away! Here I finish the bread and get down to the cupcake. My son really liked it. Thank you!
larune
Yes, I forgot to clarify: I baked in a bread maker on the CAKE program. I'm happy.
Fox
Baked, just nuuuuuuuuuuu ooooooooo delicious !!! Thanks for the recipe !!
Arkady _ru
I also tried it, almost without departing from the recipe.Only butter threw 180g and 4 tbsp. tablespoons of brandy, since the cottage cheese is weathered in the refrigerator and dried out. Mixed with whisk on a Tefal HT 4121 450W mixer. Everything is wonderful, I kneaded it to the consistency of whipped cream, when the blot of dough does not creep, that is, it retains its shape completely. I baked in two rectangular Teflon dishes in the oven, but they began to fry quickly at 170 ° C and after 20 minutes. switched to 135-140 ° C and baked for another 35 minutes.
Everyone liked it. The dough, by the way, was very tasty. How I didn't eat everything, I don't even know ...
DJ
Thank you very much for the recipe! Delicious!

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers