Curd cake with raisins and dried apricots

Curd cake with raisins and dried apricots

Category: Bakery products

Ingredients
per cake pan Ø 22 cm
Dried apricots	150 g
Raisins	100 g
Dough:
Butter (margarine)	125 g
Vegetable oil	50 ml
Sugar	150 g
Vanilla sugar	1 sachet
Vanilla flavoring (0.5 small bottle)	1 g
Salt	pinch
Eggs	2 pieces
Pasty cottage cheese	250 g
Milk	50 ml
Flour	375 g
Baking powder	2.5 teaspoon spoons

Cooking method

• Finely chop dried apricots, mix with raisins, pour 2-3 tablespoons. spoons of cognac or rum and leave to absorb the liquid. Then add 1 tsp. a spoonful of flour and mix well.
• Beat butter or margarine with a mixer, gradually adding vegetable oil, sugar, salt, until creamy. Add eggs one at a time, beating each for about 0.5 minutes. Add cottage cheese. Mix flour with baking powder and add with milk in two steps.
• Gently stir in raisins and dried apricots.
• Put the dough in a prepared form and bake in an oven preheated to T 180 ° (convection 160 ° without preheating) for about an hour.
• Leave the finished cake for 15 minutes in the form, and then shake out on the wire rack. Put the cooled cake on a dish and sprinkle with icing sugar.
• Smell - go crazy!
• 

Note

Recipe from Dr. Otter's Book "Baking Joy!"

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[IRR]

As he says IRR right now I will complain !! Weak-weak I am a woman !!!!!!! Again I could not resist and piled up on the belly !!!!! When do you say you have a vacation ???





This time almost unchanged. Instead of raisins and dried apricots - prunes, + 2 tbsp. l. Amaretto. I cut it warm, so it turned out a little blurry.

[Stelochka]

And I, and I baked it yesterday! True, when everyone was already asleep, so we tried it in the morning at breakfast. My husband took half to work with the camera down. Therefore, I will try to put the photo in the evening. Hell in a two-liter form - filled almost everything. Thank you, Stelochka, for a tasty treat!

[Stelochka]

Stelochkatake my cupcake too. The edges only peeled off a little while I pulled out the warm one. Made with prunes. How did the recipe turn up by the way, or else I thought where to put the cottage cheese? Thanks for the tasty treat!

Stella and I to you with hello report:



I baked last night, count it at night, and fell asleep "a little", so the cupcake turned out to be Afro-American ...
The husband said that this is the first time he had enough raisins and dried apricots!
The result is yummy! We will repeat !!

[Stеrn, thanks!]

And today I fought with the apple harvest. I took "Curd cake with raisins and dried apricots" as a basis, but since my eaters do not eat raisins and dried apricots, I baked with apples. The cupcake is huge! And very, very tasty. We ate it with baked apples.



Stеrn, thanks!

[Stеrn]

Thank you very much Stеrn for such a cupcake, today is my son's birthday ... just like this





I cooked it without dried apricots, added apples and raisins, decorated with chocolate and coconut powder, well, it just turned out fabulous

Thank you

Oh, it's a pity you can't convey the smell of this cupcake.

I insisted on cognac prunes, raisins, dried cranberries and cherries. And it's all in a cupcake.

[Sternushka]

Sternushka
Please tell me is this cupcake thick and moist? I looked at the pictures and could not understand, as for me, everyone has a different structure, everyone has their own ...

[Tiny]

Please tell me is this cupcake thick and moist?

Tiny, You're absolutely right!

[Sternushka]

Sternushka
Honestly, I didn't even expect the cupcake to be a wild success! I didn’t expect it, because my comradesChi for a long time (I want to believe that it’s not hopeless) "snickered" ... but this cupcake went "with a bang!" : wow: It was especially nice to hear the "song of praise" from mommy ... no, in fairness I want to say that she praises me all the time, but most often a small "but" is added to the comments ... very tastybut sweetish "," amazing,but a bit fat, "but from this, well, it just got bogged down, here ...





thank you dear Sternushka you huge !!!

What great cupcakes you all have! And I can't bake something like that, so that I wouldn't be ashamed to show people, I've already baked its taste twice, the smell is just awesome,: nyam: but the appearance ..., I have some painfully tanned are obtained, the consistency of the dough is different every time, here, most likely, both flour and margarine play a role, as in any other dough. Well, nothing, I just won't give up, so I'll buy myself a thermometer for the oven, then it will be easier. I have a good oven, Ariston with the function of 7 chefs, only now all the divisions and designations on it have been erased almost in the first year of operation, I have to put everything up by typing
Well, this is me, someone must cry, but actually I came to thank Stellochka for such a wonderful recipe, my family appreciated it as one of the most

Stella, take the report from me and thank you for the wonderful fragrant cupcake:

Last night I made this cupcake, picked up the crumbs in the morning And the smell !!!

[Sternushka]

Sternushka
Brought you
for this cupcake !!! Yesterday I baked it again, this time with cranberries and pineapples, mine greeted him with stormy and prolonged applause !!!

[Sternushka]

Sternushka, berry, baked cupcake. I can't put a photo yet. Today is not my day. (The coffee grinder is broken, the fotik is making a fool ... in a word, everything is fun). But I am plagued by vague doubts .... What consistency should the dough be? I think the scales are fooling me. The muffin dough was thick enough. Thicker than regular muffin dough. And I didn't rise much, I think because there was a lot of flour. If it's not difficult, please tell me what kind of dough should be? And this is for you. The child will come, then I will try to post a photo.

[Cook]

The muffin dough was thick enough. Thicker than regular muffin dough.

Cook
I got the same dough, and both times! I think that's how it should be.

Today is not my day.

That is why the cake did not rise well.

Cook, don't be upset, dear, it happens that you can do something. 🔗

The dough and I was thick, for sure.

Stelochka, I'm on the run and without a photo

It is necessary to repeat it unambiguously! With changes. The dough turned out - if you cool it, then you can carefully roll it out. The scales are not lying on such a scale, then I rechecked the proportions - everything is correct. Topped up the cream - to the state of a heavy muffin dough. I only added dried apricots soaked in some kind of homemade orange liqueur. I laid it out in a brick form. Has risen almost twice And such a crack is full length - not in the center, but on the side. It was baked in exactly one hour perfectly. The cake is dense and crumbly, juicy. Together with a crack on the side - well, just a curd stollen, in which they were greedy for dried fruits delicious, it is necessary to repeat, but correct the flour. Maybe the cottage cheese is not moist enough ... I took the usual cottage cheese in a pack (the consistency is the same as the normal market one - only 0%), it seems not dry.

Thanks for the recipe!

[Linus]

The dough turned out - if you cool it, then you can carefully roll it out

Well, somewhere like that! Before baking, the cupcake dome was smoothed with a silicone spatula, otherwise it was "shaggy".

And such a crack is full length - not in the center, but on the side. It was baked in exactly one hour perfectly. The cake is dense and crumbly, juicy.

Linus, well, one to one like mine. There was a crack both times, but it did not bother anyone at all!

Crochet
Well, why didn't you say anything, huh? That the dough is so thick, which is closer to soft for a cookie than heavy for a cake? I didn’t risk it, I added cream - to a heavy cupcake ... And a crack - it is usually in the center, and here on the side - well, a poured stollen

[Linochka]

Linochka, you are my smart girl, corrected!

Girls, I didn't have such a thick dough. Slightly thicker than regular muffin.
My cottage cheese, as always, is pasty, not dry.
Made a clarification to the recipe.

Girls, I also had a crack on my cupcake. I forgot to tell about her. The truth is neither deep nor very big.

[Linus]

Crochet
Well, why didn't you say anything, huh?

Linus
So I told you HERE !

That the dough is so thick, which is closer to soft for a cookie than heavy for a cake?

Isn't it the same thing? Next time I will show you a photo of my cupcake dough. By the way, both times I baked 9% cottage cheese from a pack,not pasty.

Girls, I also had a crack on my cupcake. Forgot to tell about her. The truth is neither deep nor very big.

Cook
So, mine is not deep and not at all big. I have already stopped paying attention to these cracks, I write off all errors on my elderly (no, not that, on superaged) oven. I even have no idea at what temperature I bake in it, but this cake was baked for exactly 1 hour both times!

[Innul]

Innul, at this time the cupcake was already ready!

And I always get large cracks on large cupcakes - the oven is quite good

Stelochka, I'll repeat it later by all means! Delicious, I ate two pieces today

[Linochka]

the oven is quite good

Linochka
Whisper to me name the brand and model of my oven, otherwise I have already broken my head, I was going to change the stove, but I just can't choose ...

[Stelochka]

Stelochka, yesterday I baked with pleasure Curd cake with raisins and dried apricots
Changes: I have small and a lot of them, and still there were no dried apricots in the house

Can you bake this muffin in a bread maker? Or in a slow cooker?

Oksyusha, in a multicooker you can definitely. Only you ask Kroshi or Lika for advice on how long you need to bake, etc. I don't have a multicooker, I don't know.

[Stеrn,]

Stеrn, thanks for the wonderful recipe! It turned out the way I like it - hard and wet And the child happily sniffed a piece
It's good that they added to the recipe about the consistency of cottage cheese, I had a dryish one in a pack, I added about 100 ml of whey, otherwise it came out almost a classic bun from a mixer
I also had cracks and light tanning, and when it cooled down, the top became very hard, and I see lighter in girls, and baked for about 50 minutes, maybe you need to bake at an even lower temperature, you won't understand on my pre-war stove

[Miracle777]

Miracle777 , to health and thanks for the tip!

If I see that there is a danger of too much "tanning", I reduce the temperature when the cake has already taken hold.

[If I see that there is a danger of getting too tanned, I lower the temperature when the cake has already taken hold.

But how can you see it if the cake pan only shows the bottom of the cake? First baked in a cupcake, with a hole in the middle. The bottom came out a beautiful color, but what was in contact with the walls of the chocolate

Ahhh! So it's in a new shape! It's just that you are not used to it yet, you will get used to it. Since the walls are darker, then you need to make the bottom a little lighter.

Ahhh! So it's in a new shape! It's just that you are not used to it yet, you will get used to it. Since the walls are darker, it means you need to make the bottom a little lighter.

Yeah, in a new, beautiful one I will adapt, and she turned out to be so insidious, but the cake is still delicious !!

[ear]

I have already lost count of the umpteenth time I bake this cake, from the curd baked by me lately, this one still "rules"! Yesterday I baked this cake again, as usual - a fabulous result! Yesterday's with raisins and candied cherry tomatoes.Yesterday mine was grubbing hot from under my hands, well, they do not want to stupidly understand that hot baked goods are not good, they gnawed, praised and ate again ... in general, they love this cake, and all three of my eaters ...

ear, thank you so much for the recipe, I am so grateful to you ... well, just so grateful!

Will this cake be made from the usual 9% cottage cheese (in a pack of 250g)?
And is it possible to completely make such a cupcake in a Panasonic bread maker?

Will this cake be made from the usual 9% cottage cheese (in a pack of 250g)?

It will work out.

And is it possible to completely make such a cupcake in a Panasonic bread maker?

I don't bake cupcakes in HP, so I can't tell you.

It will work out.

I don't bake cupcakes in HP, so I can't tell you.

And if in an airfryer, in a silicone mold with a hole in the middle?
Is it possible?
If so, how long does it take to bake and at what temperature?

I only bake in the oven, so with such questions to the experts.

I only bake in the oven, so with such questions to the experts.

I will wait for specialists. I just wanted to bake such an interesting cake, but there is no oven at all
There is an airfryer, microwave and bakery.

Yes, you ask in the appropriate section.
Girls in AG do this!

[Zvezda askony]

Zvezda askony
I would bake in HP without hesitation!

And knead in HP and bake there?
Or just bake?
I need to know which program to knead and how many minutes to bake.
I really wanted to bake this cake today - but I had to postpone everything for clarification.
In order not to explain in the subject of AG what exactly I want - I hopefully expect an answer in the topic of this cupcake!

[Zvezda askony]

And knead in HP and bake there?
Or just bake?

Zvezda askony
For my HP, I do this: beat eggs with sugar and salt. I pour this mixture into a bucket of HP, add all the other ingredients required by the recipe and turn on the mode "Cake"... Then the stove will do everything by itself.

In this recipe, I would do this: beat the butter (margarine) with vegetable oil, sugar, salt and eggs with a mixer. We would pour this mixture into a bucket of HP, add cottage cheese, flour with baking powder and turn on the mode "Cake", at the very end of the batch, add raisins and dried apricots.
If at the end of the program the cupcake seems to you not baked (damp), you can leave it for a while in the HP in the mode "Heating"(30 minutes) or turn on the mode "Bakery products" another 10 minutes. I really have not come across this, but I heard that some have slightly under-baked cupcakes, so, just in case, I wrote out how to be in such a situation.

I need to know which program to knead and how many minutes to bake.

If your HP provides a mode "Cake", follow the scheme I described above. If there is no such mode, you can make a 10-15 minute batch in any mode and then turn on the program "Bakery products" with a light crust, the time is 1 hour, and then look, if not ready, then proceed as I described at the beginning.

[anili]

anili
Welcome to the forum !!!

Be sure to cook without putting the recipe on the back burner, this is an amazing cupcake, honestly !!! That's how many times he was baked, exactly how many times he disappeared with a whistle in the belly of my household ... Good luck !!!

[Stеrn]

I also baked a curd cake with raisins. There are no dried apricots, but there were raspberries, blueberries, blackberries and currants.
It turned out very unusually tasty !!!

Stеrn, thanks for the delicious recipe !!!

Girls, I also made this wonderful cupcake. My husband will like it even more, because he loves to have a lot of raisins, dried apricots. Thank you, Stеrn, the recipe is super.

Thanks for the recipe) the cupcake is awesome !!
Baked in the Steba pressure cooker)



I advise everyone to bake this cupcake.
The only thing I think I need is not 50 ml of milk, but 100)

Thank you so much for the wonderful recipe. I bake every two days, eaten in a matter of minutes! I also added overripe banana to the dough, which gave this wonderful recipe an even more unique flavor.
Respect to the author!))

Hello!
I baked this cake in a bread maker. For the sake of experiment. )) I was afraid to ruin it, but it turned out great!
HP Panasonic 2502. Since there is no Keks mode in it, I tried it in Baking mode. It was baked for 1 hour 43 minutes. After 1 hour 20 minutes, it was checked for readiness visually and with a stick. Everything was baked beautifully, the crust turned out to be ruddy, beautiful. Maybe it was possible to bake less, but I was afraid that it would not be baked, because I did not regret dried fruits. I didn’t add any liquid, the dough was, as always for a cake, thick, but not excessive. True, I got 10 grams more soft butter (I finished the pack, I didn't want to leave this tiny piece). I kept it for so long also because the crust began to turn red rather late, before that everything was pale, but I wanted a little tanned. Knead separately with a mixer.
The cupcake turned out to be heavy, max height 10 cm. Very, very tasty!
Thanks a lot for the recipe! I will repeat it unambiguously.
Sorry for the phone photos. Moreover, the green tablecloth gave the cake an unusual shade.

PySy: the sides are not burnt, it is a shadow falling on them. )))

[Stelochka]

StelochkaThank you so much for a very tasty cupcake recipe !!!