Easter cottage cheese cake with raisins and candied fruits

[Opara]

Easter cottage cheese cake with raisins and candied fruits

Category: Easter

Ingredients
Opara
wheat flour / grade	100 g
milk	125 ml.
pressed yeast	15 g
sugar	1 tsp
Dough
dough	all
wheat flour / grade	250-300 g.
yolk (egg C1)	4 things.
cottage cheese (I have homemade)	150 g
sugar	100 g
butter	80 g
candied fruit	40 g
raisins	40 g
cognac	1 tbsp. l.
salt	1/2 tsp
vanilla	taste

Cooking method

• Dissolve the yeast in milk.

• Add sugar and flour, stir.

• Cover the dough and ferment until it doubles in volume. It will take 40-60 minutes.

• Pour the candied fruits and raisins with cognac.

• Melt the butter and cool.

• Punch cottage cheese with a blender or rub through a sieve.

• Beat the yolks with sugar. The mass should become light.

• Add cottage cheese to the yolks.

• Pour in oil. Stir until smooth. Add dough.

• Pour in flour and knead the dough in any way possible. I kneaded by hand. The dough should be very soft.
• More flour can go. It all depends on the moisture content of the curd, the moisture content of the flour and the size of the yolks. But try to add it as little as possible.

• Lightly dust the table with flour, knead the dough into a layer and add raisins with candied fruits.

• Stir in filler.

• Round the dough.

• Grease a bowl with butter, put the dough in it. Cover and ferment.

• The dough should increase in volume by 2.5-3 times.

• Knead the dough, divide into pieces and fill the forms to 1/3 of the volume. Proof.

• The dough should rise to the edges of the mold.

• We put to bake in an oven preheated to 180 degrees, immediately reducing the temperature to 160 degrees.
• Bake for 35-40 minutes. The baking time will depend on the size of the cakes and your oven. Willingness to check with a wooden skewer.
• If the hats start to burn during baking, cover with foil.
• Get it. Allow to cool completely and decorate to your liking.
• 
• Happy Easter!

Note

The recipe was spied on by IrinaCooking.
Delicious, soft, sweet and aromatic cake. Recommend!

[Angela]

Angela, very beautiful Easter cake, baked it several times on cottage cheese, always very tasty Easter cakes, only they are very tender and you have to cool it on the side, but how does your Easter cake behave? And one more question: "It turns out so yellow in the cut, what does it look like in the photo?"

[Tatyana]

Tatyana, Thank you. Cool on the side is preferable.

yellow in the cut it turns out, to

The yolks are very yellow, straight orange.

[Angela]

Angela, thanks for the answer, I want the same yellow, which means I will order village testicles, otherwise the eggs from the store have yolk a little brighter than protein.

You can add some turmeric for color.

I sometimes add saffron to baked goods for the color, do you think it will not give the desired color in this kulich?

[Tatyana]

Tatyana, saffron is also possible)

What a beauty! Angela, what are you doing! I have been baking cakes all week according to different recipes, I have already fed everyone! And I have already tried your panetone, now I have to cook this oven, my husband says "we will overeat cakes until Easter, and on Easter we will give everyone"

[Albinka (Alya)]

Albinka (Alya), freeze! I baked it, tried one and in the cold. Then just get it out and smear it.
And I'll definitely bring you two cakes, there is a woman and two more are in the plans

[ang-kay]

ang-kay, oh, I didn't even know that they can be frozen! Thank you, I'll try) then let's get the recipes as soon as possible so that next week I have time to try

I always freeze. I bake in advance, so that later before the holiday I do not do it. I bake a lot, eat until Ascension and longer. So boldly in the cold!

had time to try

I'll post it within a week.Two are ready with a photo. You need to choose the time. There are many recipes. This one is generally last year. I didn't post it then)))

What a sunny handsome man, festive !!!
I have never baked cakes with cottage cheese, you must try!

[ang-kay]

ang-kay, Angela, I really want to bake your next MASTERPIECE. Please orientate the volume / diameter of the cakes from this number of ingredients.

[Olga]

Never baked cakes with cottage cheese

Olga, Thank you. Try it. Very worthy)

I want to bake

Orient

Nataliathanks for the praise. I got 4 Easter cakes. I will not say the size of the forms. I baked them last year. I haven't repeated it yet. The dough is obtained in the region of the kilogram. How many of them can you have? Even 10, if you put 100 grams in a mold.

The oven looks very tasty and I have been suffering for 10 days. But after a couple of days I go to the dacha. I will definitely try. I love baking with cottage cheese very much.
And yes, I'm also waiting for two more
Thank you

the oven is covered

Poorly. You bake for days. And you have it new, two years?

Thank you

And you)

Angela, how does the crumb look, fibrous? And I also wanted to ask if the cake is heavy? Looks very worthy.

Interesting Easter cake. And the butter doesn't go off scale)) I'll try to bake it.

[Angela]

Angela, today I baked your cake for testing, as I promised, I will post a photo and a report a little later, I just want to ask you to indicate in the recipe when the dough is introduced when making the dough, so that it is clear for those who will bake cake for the first time.

[lungwort]

how does the crumb look

lungwort, the photo shows that the crumb is not wet, but fluffy. So fibrous, as far as I remember. Let's wait for Tanya with her report. I haven't baked them yet this year.

is the cake heavy

No.

I'll try to bake.

Try it, Brightwing)

baked today

I will post a photo and a report a little later

I'm looking forward to it.

when the dough is introduced

Yeah, I see what I missed. I can't edit anymore, I sent an error. Thank you.

[Angela]

AngelaI can only say that the crumb is fluffy and I would not say that it is fibrous, but rather porous. The cake is not heavy at all. I will immediately note what I did with ghee. Molds are not large 4 pieces, with a diameter of 9 cm and a height of 10 cm, put ~ 240 gr in each mold. The dough at work is pleasant, oily, and after baking there is no oily fat content at all. Keeps shape perfectly.

I photographed in the late afternoon, so the photo is not zer gut. Eggs were taken by village ones, not large, but they still did not give such a beautiful yellow color as Angela's. Your own cottage cheese, in the kulich it is not felt at all. This cake must be covered with glaze or added sugar to the dough, because there is a lot of it there. In general, something like that, but in the morning there is nothing to photograph. Thank you Angela for the cake.

[Tatyana1103]

Tatyana1103, Tatyana, thanks for the detailed report.

such a beautiful yellow color as Angela was not given

I think that candied fruits also tint something, and if you put orange zest, then the color will be brighter. Yes, and the yolks, I had straight orange ones. Rarely do you find such, even in village eggs.

Tanya, no offense, but your cake has stood on the proofer. If it comes next time, then the proving time should be shortened)

glaze or add sugar to the dough

It was sweet to me, I remember exactly. BUT everyone has different tastes, of course. If you add sugar, then the liquid needs to be reduced (this is me, just in case someone will bake.)

your cake has stood on proofing.

Angela, what grievances, do you, I know that you stood, did it for the first time and did not take into account, I waited for him to rise to the edges of the form, but he did not want to and instead of 60 minutes, as usual, kept him warm for almost two hours ... I saw that it was a little different already when cutting, but since I promised a photo, where to go. But the example will be different. It happens for the hundredth time that you do something, but it doesn't work out, and that's it, even if you crack, but here for the first time, I call this acquaintance with the recipe, so I never make new dishes on the festive table, I was convinced from personal experience that you can fly like plywood over Paris ".

It was sweet to me, I remember exactly. BUT everyone has different tastes, of course.

And I didn't have enough sweets, perhaps because of candied fruits, I mostly had dried cranberries. Yes, and mine, terrible sweet tooth.

Angela, thanks for the cake. Girls try it, the cake is not difficult to prepare, I will be happy to see your reviews.

I baked it for a test, I see that it is not what it should be. Tasty, juicy, but crumbly and kind of moist too.
I will not make friends with Kenwood so that he kneads the dough well for me

[Yulia]

Yulia, very fluffy. Maybe you need to change the flour?

[Angela]

Angela, always baked on this flour, and biscuits and buns. Easter cakes all past years too. It seems to me trouble with the batch.

[Yulia]

Yulia, and you warm up the milk before kneading. And what is the temperature of the other ingredients?

The milk is warm, the dough fits well, melted the butter and cooled it, the cottage cheese and eggs may not be quite roomy, I took it out while I washed / separated the yolks, rubbed the cottage cheese, it may not be quite warm.

[Yulia]

Yulia, try to put everything cold on the contrary. When kneading, the machine heats the dough a lot, which is not good.

Thank you, I will try, although there is almost no time.



By the way, I put the dough in the refrigerator a couple of times when the temperature was 26 degrees, and then I continued kneading.

The right decision. But it is better not to raise it above 25. Julia, is there HP?

[Angela]

Angela, no HP. I used to knead with handles.

I kneaded 2 portions of dough with Kenwood, mixed cold butter, monitored the temperature and did not heat the dough above 26, put it in the refrigerator 3-4 times.
I spread it out into shapes and overdid it a little, it turned out not very neat tops, baked a malipuska from excess dough, we broke it, the crumb is fibrous and juicy mmmm.
They just didn't have time to take a picture, they ate it. Thanks for the recipe.

[Yulia]

Yulia, great. So my advice about the temperature of the products helped. I'm glad) Everything can be solved

[ang-kay]

ang-kay, Angela, hello, and if curd, replace it with curd cheese? Nobody tried it? Something I do not see a single cake with a dobka not cottage cheese about cheese like Philadelphia. I want to try to replace.

[Stavr]

Stavr, this one will not work?

Easter cake with ricotta and almonds (Sonadora)

[WIKI]

WIKI, This is a rickot, it is almost fat free. And Philadelphia 60, -70% fat

[Stavr]

Stavr, maybe this one will do?
🔗

[Natasha]

Stavr, maybe this one will do?
#

Natasha, and where is the curd cheese in the recipe, and indeed any?

and if curd, replace it with curd cheese?

It's fatter. I wouldn't.

Anzhelochka, sorry, copied the wrong link.
Already fixed. Forgive me please. If it interferes, remove

[ang-kay]

ang-kay, Need to think

[Konstantin]

Konstantin, but you need to think. Why put such an expensive product in the dough? How and how much to put? Calculate the amount of oil, because it will obviously be superfluous in the recipe. The entire number of products will need to be reviewed. And where, then, is this recipe?

[ang-kay]

ang-kay, Angela, there is no such recipe. Yes.)))) And curd cheese is now producing Hochland for cheesecake. And not for the price of an airplane wing)))

there is no such recipe.

I mean, what's left of this recipe? You just invent yours. It will be interesting to see)

I saw a cream cheese recipe on IG. Have not tried.

Angela, thanks for the recipe! The cake is delicious! Perfectly mixed even without a bread maker with a hand blender. But I didn't have enough sweetness, next time I'll add a little more sugar. Decorated with strawberry frosting with marshmallows.

[Svetlana Lisa]

Svetlana Lisa, I'm glad that everything worked out. If unsweetened, then add very little sugar. But everything also depends on sugar.