Curd cake

Curd cake

Category: Bakery products

Ingredients
Wheat flour	6 tbsp. l.
Sugar less to taste	1 tbsp.
Margarine, plum. oil	100 g
Egg	2 pcs.
Cottage cheese	250 g
Soda	0.5 tsp
Vanilla
Raisins

Cooking method

• I add more raisins.
• The cake turns out to be very tender, like, however, all curd baked goods.

The dish is designed for

half serving

Note

Chuchelka Photos

Similar recipes

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Cottage cheese cake from Sandy (Gasha)

Cottage cheese cake with apples and caramel sauce (Pulisyan)

[Misha]

Misha, and how many of these cupcakes are obtained from this amount

[Misha]

Misha, and how many of these cupcakes are obtained from this amount

Well, it will depend on the size of the molds. I fill out the molds by 1/3 so that the dough can rise well.

MISHA You are in a curd stroke today. I will definitely make a good recipe this weekend.

I love cottage cheese dough and pastries made from it. Bake and eat healthy

Accept the result.

🔗 🔗

I ended up with anything, just not a cake in the consistency we are used to.
First, I bought "tender" cottage cheese (House in the village 5.5%). This is the only curd that was in the store on the way home. As you know, this is not the usual curd, but rather curd mass (not sweet, but more liquid). As a result, I ended up with a pretty batter. I made a double portion, but instead of 12 tablespoons of flour I put 14. Raisins, as I expected, drowned in such a liquid mass, but baked beautifully and decorated the top of the cake when turned over. In the cut, it is not porous, but presents a homogeneous structure of the casserole. But! Very tasty! It resembles a cheesecake (curd pie - Kese-kyuchen). It is just made from the same cottage cheese. Like any curd or casserole, I also completely cooled this "cake" at first, otherwise you will not cut it, the structure is very delicate.

Cupcake is very ...

The question is from the dull ones the first time.

Judging by the shape, the pastries were in the oven.

Then the question is - what T * C and how long

Yes, in the oven. In HP, I did not dare to shove this masterpiece. The HP bucket needs to be laid out with parchment, and in the center is the dough mixer pin, which breaks the paper. Usually, cake dough does not react to this hole, and it was too liquid and would easily flow under the parchment.

I baked for 1 hour, at a temperature of 190g at first, after half an hour I reduced it to 170. But! I have a convection baking mode. This means that the difference with an oven without convection is about 10-20 degrees. If the oven is conventional without convection, then you need to orient yourself at about 200 and 180 degrees. Then you need to check with a wooden toothpick and if everything is ready - turn off the oven and leave the cake there for another 10 minutes to "ripen". This is how I bake curds, so I applied the same technology, since the author did not indicate the temperature and baking time. Then cool completely, remove from the mold and you can burst.

Now you need to try with regular pack cottage cheese.

[Cottage cheesecake.]

Cottage cheesecake.

Today I baked this cake again.
The same recipe, the same delicate taste.

And tablespoons of flour without any top? it's more like a cottage cheese casserole then, only fatty - with butter :)

You need to collect tablespoons with the top. I weighed it on a scale on purpose - and it came out somewhere around 190-200 grams of flour. It turns out exactly the cake, both in taste and in the structure of the dough.

Then it's another matter of Gramm's better to add to the main recipe, otherwise the difference is significant :)

[according to the recipe, 6 tablespoons of flour is about 200 gr.]

For some reason, the first message with the recipe is not correct, so I add here that according to the recipe, 6 tablespoons of flour is about 200 gr. (Another confirmation of how much more reliable recipes in grams are)

I baked this cake in a bread maker. The only change I made was margarine for refined vegetable oil.
Baked well, tender, airy. She did not quench the soda with vinegar, and was afraid that she would not rise. But no - it has risen more than 2 times.
Thanks to the author for the recipe

PS: tell me, in what cases can you not extinguish soda in baking?

[liberiam,]

I baked this cake in a bread maker. The only change I made was margarine for refined vegetable oil.
Baked well, tender, airy. She did not quench the soda with vinegar, and was afraid that she would not rise. But no - it has risen more than 2 times.
Thanks to the author for the recipe

PS: tell me, in what cases can you not extinguish soda in baking?

liberiam, to health.
You don't need to extinguish soda in curd baked goods with vinegar. If the recipe contains a fermented milk product, quench the soda in it. For example, kefir or yogurt quench soda perfectly.

oh, and I do this :)))
only in my recipe 150g. cottage cheese and 3 eggs ...
and I'm always in cupcakes 1st. l. I add cognac - then they become more aromatic and fluffy.
+ excellent this cupcake is baked in HP
I only wrap the pin with parchment, I don't even spread it to the bottom - nothing leaks :)

+ also instead of slaked soda (or just soda in the recipe) I always take 1: 1 soda + citric acid and mix with flour - excellent perforation is obtained :)

I baked such a cupcake - it turned out very mentally. Cottage cheese is not particularly audible, but in general, a very interesting taste, thanks for the recipe! now I will know how to quickly dispose of stagnant cottage cheese

[Cottage cheesecake.]

Cottage cheesecake.

Very interesting recipe, thanks! The only question is, is it possible to cook curd dough in a bread maker (I am lazy, I confess)? Or do you need to knead with handles, but only bake in HP?

Well, why can you use the handles, combine mixers.
I make this dough in kenwood.

the oven can knead the cake ... just for cake dough, eggs and butter need to be beaten, not kneaded.
in my experience, a cake "mixed" in HP differs from "whipped" in a combine ... from a combine - 1.5 times higher and more magnificent.

I agree, let's leave the stove-pechkovo, and the combine-harvester

[Misha]

found my own recipe for curd cake, cat. always bakes well in the oven.
Misha, if you don't mind adding it to your topic, can you?

Curd cake

Eggs - 3 pcs.
sugar - 200 gr.
beat in a food processor (or stupidly with a whisk)
+ 100gr. curd
+ 100gr. butter at room temperature (part of the butter can be replaced with vegetable oil, if not enough)
+ a pinch of salt
+ vanilla or other spices to taste
+ 1-2st. l. cognac
beat until smooth

+ optional filler (optionally dried apricots / raisins / nuts / candied fruits / prunes / chocolate flakes / etc ... yes ... from dried apricots the dough becomes wet - checked!)

+ flour - 320 gr. - pour on top
+ 1h l. soda
+ 1h l. lemon. acid
+ (optional) a couple of st. l. kefir / sour cream / juice (added already during kneading, so that the dough was like sour cream - unbroken ... the need to add liquid is dictated by the consistency of the cottage cheese and the moisture content of the flour)

knead the dough with flour for a short time - a couple of seconds

wrap the pin in parchment
pour the dough
With a finger soaked in water, draw a "groove" in the middle of the dough (along the mold) so that when the dough is raised, it "cracks" in the middle.

baking program 1: 30-1: 50 (but you have to look by the color of the top ... the top should be golden)

kes with different fillers turns out to be completely different ... nadys baked chocolate (part of the flour replaced cocoa) with prunes - it was something indescribable!

Yesterday I baked a curd cake according to the klazy recipe. I liked everyone very much. My husband only asked me to add a raisin next time.Thanks for the recipe, I attach a photo

Today I baked Curd cake with raisins. I soaked the raisins in brandy.
I baked in an ordinary cast-iron pan lined with parchment (I don't have a cake pan). I liked it in the oven more than in HP, it baked evenly and did not burn from the bottom.

In 20 minutes my stove will finish the oven. It smells delicious, I hope I have enough willpower to wait until morning and not try. I have two questions: 1) what consistency should the dough be and 2) how long does the cupcake mode last in your bread maker? For myself, I can say that the dough turned out to be tender, although the cottage cheese was frozen, it was whipped so that you would not guess about its presence in the dough. The only thing I'm afraid that was needed was thicker.

My dough turned out to be quite thick. I laid it out with a spoon, but not hard. Cottage cheese, like you, Natasha, is almost indistinguishable in the dough, but it gives a unique tenderness to the cake. And in KhP I baked in the "only baking without kneading" mode for 1 hour 50 minutes, but then I had to bake it a little in the oven, since the roof was damp. And the next time I baked in the oven right away and I liked it that way, it is baked evenly and does not fry until black.

Well, I'm sharing my impressions. At first I was happy, in the window it was clear that the cupcake came up 2 times, and then it began to fall off. In general, like Chuchelka, I got not a cake, but a tender curd casserole. Today I had breakfast with it with cherry syrup, delicious. Next time I'll put in a little more flour. I'm wondering, is it only in my bread machine that there is such a long cupcake mode or so for everyone?

[Misha]

Misha And I want to say my THANKS, I finally baked it. And since my eaters wanted each one his own, in order to please everyone at once, it turned out to be a zebra-like curd cake with chocolate. I made a full portion, only put less flour, because the cottage cheese (in packs) was thick, I also put less sugar, without raisins, I added milk chocolate to half the dough and into the oven. It turned out incredible! A very delicate, aromatic cupcake (exactly a cupcake, not a casserole). Flew away in about five minutes, to my question "how?" - answered: "MALOOOOOOOOOOOO .......... . ". So thanks again, jotted down the recipe in my notebook. The proof is attached.

I also put my little cupcakes in the oven ... Who knows how long they need to bake, 30 minutes. enough? Since I only have 6 baking dishes, I don’t know what to do with the rest of the dough, maybe in the refrigerator, and then again on the tins?

But nothing came of it: the cupcake was not baked
Probably needed a oven in the oven

Misha! That's what happened to me !!!!! Such beauty and such deliciousness .... straight "AH" only I didn’t have raisins, but it turned out delicious without it. Next I’ll try to make it in HP ... "muffin, at one time, practically

I tried to bake this cupcake yesterday. But in the process of kneading the dough, I realized that it was too thick, the mixer did not take it at all, it was barely mixed with a spoon (I took 6 tablespoons of flour with top). I had to add 2 tbsp. l. sour cream. When baked, it rose very well (in the oven). An hour and 10 minutes later. I decided that maybe enough was enough and turned off the oven, leaving the cake to cool a little in it. And, oh, horror, after about 10 minutes he fell. Having cut it, I saw that it was not completely baked inside, although the match was dry when pierced. I put it on to bake, but there was no point. I really liked the pieces that were baked to taste, I still want to succeed with this recipe. What's my mistake? With what top to take spoons of flour? What consistency should the dough be and how long should it bake in the oven? Sorry for so many questions, but I really love cottage cheese baked goods and won't give up until I get a delicious cupcake

[avgusta24]

avgusta24
my dough turned out to be quite thick, almost like minced meat I put a spoon in the mold. turned out to be a kind of dough. then it all melted in the oven (curd) and spread evenly in shape ... so do not be afraid of the tough dough ...
I bake all sweet baked goods "until they smell" (not burnt, of course), then I start to watch the process, in time it starts somewhere in 35-40 minutes, the oven temperature is about 190 degrees, my oven does not give out very correctly. -ru, but it bakes well ... I take the time from the recipe as a basis ...

Misha !!!
You gave a recipe for a delicious, wonderful cupcake !!!
Hell 3 times already, my husband is happy as an elephant.
The only amendment (for me) is that you can use less oil, I put gr. 80, and more raisins.
Thank you Misha !!!

I have already baked a cupcake 2 times, and both times are not entirely successful (I really am still quite a kettle, and the pens are probably sticking out of the wrong place). The first time I kneaded the dough with my hands - it turned out to be a very thick dough and not very baked. Yesterday I tried to knead it in a food processor, the dough turned out to be tender, but it still turned out to be damp inside after baking ... But VERY tasty I just thought, maybe you need to put less butter (inside the cupcake seemed a bit fat)

So I bake it today

The cupcakes turned out to be very tasty, so airy

it is right after baking, then I put boiled condensed milk in the middle.

mailgor, what a beauty you've got !!!
Share, where did you get the cupcake molds?

And I didn't bake it for the third time
I have already experimented with cottage cheese (store, market), and with oven modes, and manually kneaded, and with a combine. Outwardly, it is perfect, with a small tasty crust, but inside it is moist ... Maybe it should be like that, after all with cottage cheese. ..

A Siberian woman, she bought a mold in Ashan, in Novosibirsk, we were passing there in the fall. I regretted not having bought two, because there are 6 pieces in one, and the recipe is just 12. I also tried to bake an Exotic muffin from Liza magazine with a banana and carrot, I had to bake it 3 times.

[Cottage cheesecake - "Spring".]

Cottage cheesecake - "Spring".

The recipe is still the same - half a serving:
-100 gr. margarine
-1 stack. sugar, you can
less, if you do not like sweet (100gr).
-250 gr. curd
-2 eggs
-6 Art. l. flour (200gr.)
-0.5 tsp soda
-vanilla
- raisins (120 gr).

I insert colorful paper molds into a large metal mold.

I fill it with 1/2 dough. (I use two spoons).

Baking at 180 * 40 minutes.

Decorations - ready-made waffle flowers and leaves.

[Misha]

Misha , so we are, it turns out, namesakes!

I can't buy these paper cupcake molds. Share your experience, please. How are they separated from the finished product? Easy?

[Misha]

Misha , so we are, it turns out, namesakes!

I can't buy these paper cupcake molds. Share your experience, please. How are they separated from the finished product? Easy?

Stеrn, well you can say so
They are separated without difficulty, especially in the cooled ones.

I just baked these cupcakes. Very tasty! Thanks for the great recipe! Very simple and awesomely delicious.
It turned out 6 pieces. Baked at 170 degrees for 40 minutes. I checked it with a wooden stick.
Instead of soda, I put 2 tsp. baking powder.
Unfortunately the photo could not be inserted

Yesterday I baked a cake in a bread maker - it turned out great !!! took a variation for HP from the second page
Delicious!!!

Delicious cupcake, thank you! I added 2 tablespoons of cognac to the recipe. I baked in the oven in a silicone mold - a brick.

[Misha]

Misha, I LOVE these muffins of yours !!!
I bake regularly, almost every week and are not nourished !!!
Fast, simple, delicious!
The husband often asks for "curd muffins" and "do not spare raisins"! Fly away on "URA".



THANKS for the recipe !!!

Made yesterday from the market crumbly cottage cheese. I knitted a little less oil - 80 grams, 180 grams of flour.
There were no raisins at home, so I put in a little more than a glass of sugar, added lemon and orange zest, chopped the chocolate into crumbs and also there.

I baked in a bread maker without parchment. It turned out very tender and tasty.
Thanks for the recipe

baked today according to this recipe cupcakes in silicone molds. Delight !!! Airy, gentle. Thanks for the simple and delicious recipe!
The only thing - I didn’t put a glass of sugar, but half (I don’t like very sweet pastries), everyone at home liked it. And the cottage cheese was fat-free, but it's better to take the usual one, otherwise the grains of the cottage cheese remain in the dough (fat-free is dry after all).

Super cupcake !!!!!
For a very long time I was going to forces thoughts and finally did !!! And I didn’t regret it. Very gentle, awesome !!!
After reading the previous reviews, I immediately made a double portion. The family was delighted that it was not only tasty, but also that there was no need to share the crumbs. Baked in 2L, 0.5L and 3 small paper trays. Well risen and baked.
I don’t know how much it turned out in terms of temperature - probably about 170 degrees. But the big cake was "fried" for 1 hour 15 minutes. Small - 30 min, medium 50 min.

Kneading - like a cupcake according to GOST - first knocked down butter and sugar with a mixer, then added cottage cheese and beat it again. I added eggs, soda - stirred. I added flour and stirred it.

The cottage cheese was market fat and grains. When I dumped it into the dough, I thought it would not disperse, but I stirred it perfectly, smoking room

I forgot to add raisins And next time I will pour cognac

It seemed a little sweet to me, and the children were delighted. She gave my daughter a bite in front of the garden, she demanded more. To the question - what about porridge in the garden for breakfast - the answer was: "Well, it's so delicious!"

Misha, thank you very much! Now we have another goodies for fun !!!!

These cupcakes are our family's favorite!
I often bake according to this recipe - always simple, tasty and reliable. The ratio of cottage cheese to butter, in my opinion, is very successful!

🔗