A cottage cheese cake recipe for Easter can be useful for those who want to cook Easter cake quickly and without yeast. Easter cake made from cottage cheese dough turns out to be no less tasty than classic yeast cake. It is as heavy as it is, but with a softer and moister texture.
To prepare Easter cottage cheese cake, prepare the ingredients according to the list.
Mix cottage cheese, egg, sugar, milk and vegetable oil.
You should get a homogeneous mass.
Then add flour with baking powder. Mix and knead into a soft, fluffy dough.
Wash the raisins and, if necessary, if it is dry, then steam it.
Stir the raisins into the batter.
Place the dough in suitable-sized molds or in one mold so that it takes up 2/3 of the volume. Bake cottage cheese cakes in the oven at 180 degrees until cooked from 30 to 45 minutes, depending on the size of the molds and the properties of the oven. Check readiness with a wooden toothpick.
For yeast cakes, it is recommended to insert wooden sticks in the center so that the surface does not take away during baking and the top of the cake turns out to be even without tearing. Out of habit, I stuck a wooden stick into the curd cake. Taking out the stick, you can check the readiness of the cake.
I'm afraid to use raw eggs, so I don't make icing with whites. For icing or fudge, you need some liquid, such as milk or fruit juices, mixed with powdered sugar. Tint the frosting with food coloring, if desired.
Cover the finished warm Easter cakes with icing and decorate with confectionery sprinkles.
Easter cottage cheese cake is ready.
Here is a section of a warm, that is, not completely cooled down, curd cake.
Happy tea! Happy Easter!
Cottage cheese Easter cake turns out to be airy, due to yeast dough, with the correct porous structure. Moderately sweet, slightly viscous and incredibly fragrant. The cottage cheese Easter cake is not at all like, but has a striking resemblance to.
The dough for cottage cheese cake is liquid and sticky, so you don’t need to knead anything for a long time. I am very glad that my collection of Easter recipes has been replenished with another recipe for a delicious Easter cake, which, together with it, will take its place in the Easter basket.
The recipe for cottage cheese cake is not as complicated as it might seem at first glance, and I will be happy to show and reveal all the secrets of how to bake cake with cottage cheese so that all your loved ones for the Easter holidays will be delighted with your Easter cakes.
Ingredients:
For steam:
- 150 ml. milk
- 25 gr. live yeast (or 8-9 grams dry)
- 1 tsp Sahara
- 1 tbsp flour
For test:
- 250 gr. cottage cheese
- 500 gr. flour
- 50 gr. butter
- 200 gr. Sahara
- 1 pinch of salt
- 2 eggs + 1 yolk
- 2 tbsp. liquor
- 2-3 tbsp raisins
For glaze:
- 1 protein
- 1 cup powdered sugar
- 2 tbsp lemon juice
How to bake cottage cheese Easter cake:
First of all, let's take a yeast dough: heat the milk to body temperature, crumble the yeast, add sugar and flour.
Thoroughly stir our yeast dough with a spoon so that no lumps remain. We cover the dough for the cottage cheese cake with a cloth napkin, and send it to a warm place without drafts and other air movement for 30-40 minutes. I put the dough in an electric oven at 40 degrees.
While the dough is coming up, let's do the dough for our cottage cheese cake. Break two eggs and one yolk into a deep bowl. We will need protein for a beautiful glaze, so we put it in the refrigerator.
Beat the eggs with the sugar with a mixer at high speed until the sugar is completely dissolved, into a lush foam.
Add cottage cheese to the egg-sugar mass.
Mix with a mixer, then beat with a blender. There should be no grains of cottage cheese in the dough, so you need to beat it properly. Cottage cheese for Easter cake is best used with medium fat content so that it dissolves easily in the egg mixture. If you do not have a blender, then you need to wipe the cottage cheese through a sieve in advance.
Let's get back to our yeast dough. After the specified time, a beautiful yeast cap should appear, this is a sure sign that we bought high-quality yeast, and the curd cake will turn out with a probability of 99%.
Mix the yeast dough and the curd-egg mixture, and gently mix with a spoon.
Add about 400 grams of flour to the dough. Be sure to sift the flour through a sieve to saturate the dough for the cottage cheese cake with oxygen.
Do not forget about various delicious fillers for our cottage cheese cake. I used the classics of the genre - raisins, but you can add whatever you like to the cake: candied fruit, dried apricots, orange or lemon zest, dried cherries, and various essences. We wash the raisins in the cold, dry them a little and roll them in flour.
Add the raisins to the yeast dough, and continue to mix with a spoon.
You should get a viscous, sticky dough that holds its shape well and does not spread. At the same time, the spoon, as it were, sharpens in the dough, and the dough is mixed with difficulty. We cover the yeast curd dough with a towel, and send it to the first proofing in a warm place where there is no air movement for 1.5-2 hours. I proofed the dough in an electric oven at 40 degrees, like a yeast dough.
In the meantime, let's prepare the molds for the curd cake. Disposable paper forms are the most convenient, but I have a set of metal forms that I would not trade for anything. Lubricate the forms with vegetable oil using a culinary brush, and then grind with semolina. Thanks to this treatment, sticky curd dough will never stick to the walls of the mold, and after baking, Easter cakes are removed without much difficulty.
After the specified time, the yeast dough for the cottage cheese cake should triple in size and become more liquid than before being sent for proofing.
Gently mix the dough with a spoon, and add the remaining flour (100 grams). Stir again with a spoon until smooth.
Then we grease our hands with vegetable oil, pinch off a piece of dough, crush the dough a little in our hands, forming a ball, and transfer it to the mold. We fill the molds with dough for 1/3 no more. We send our not yet ready cottage cheese cakes for the last proofing to a warm place to approach for 1.5-2 hours. When the dough in the molds rises, we send the cakes to the oven, heated to 200 degrees.
We bake cottage cheese cakes for 15 minutes at a temperature of 200 degrees, then reduce the temperature to 180-175 degrees, and bake for 45-50 minutes. The top of the cakes will brown almost immediately, so the cottage cheese cakes should be covered with foil, or the top heat of the oven should be turned off.
We take out the finished cakes from the oven, and let them cool completely. During baking, the “cap” of the curd cakes falls off. Alas, this is a feature of the recipe, and does not mean at all that you did something wrong. But do not rush to get upset ahead of time, because we will later paint over all the "flaws" with protein glaze and decorate the cottage cheese Easter cake with Easter decorations.
If you still have the strength, then the icing can be prepared immediately, and if not, then you can do it at any other time. So, matte protein glaze.
Beat with a mixer cold protein with a pinch of salt in a lush foam. It is convenient to beat the protein in a cup with one whisk.
Then add powdered sugar, lemon juice and continue to beat until the state of "toothpaste".
We apply the icing on the curd cakes with a pastry brush, carefully filling in all the bumps. If time allows, you can apply the glaze in two layers.
While the protein glaze is still wet, decorate the curd cakes with confectionery sprinkles and ready-made powdered sugar Easter decorations.
The icing will dry completely in an hour, but if you are in a hurry, you can send the curd Easter cake to the oven, heated to 50 degrees for 20 minutes. During this time, the top of the glaze will seize, and there will be a soft meringue inside.
That's all, Easter cake is ready! With all my heart I congratulate you on the upcoming holiday of the Bright Sunday of Christ, and I wish you to get the most delicious Easter cakes in the world! I look forward to your impressions and comments on the recipe.
Cottage cheese Easter cake
5 (100%) 6 votesIf you liked the recipe - put stars ⭐⭐⭐⭐⭐, share it on social networks or write a comment with a photo report of the dish you cooked. Your feedback is the best reward for me 💖💖💖!
Easter cakes are incredibly tasty and fragrant homemade cakes. Each hostess has her own time-tested recipes, according to which from year to year beautiful and mouth-watering Easter cakes decorated with a snow-white hat appear on the festive table. Here are my favorites.
A simply breathtaking aroma that hovers throughout the apartment not only during the baking of Easter cakes, but also in the process of proofing yeast dough, will be given to us by orange zest and a pinch of vanillin. Multicolored candied fruits will give baked goods a festive look and add sweetness.
And, of course, as without an elegant white hat made of icing sugar! We will prepare it on the basis of egg white and powdered sugar, and so that it is not cloyingly sweet, add freshly squeezed lemon juice.
Well, did you persuade? How to cook Easter cake on yeast dough with cottage cheese, the subtleties and secrets of working with dough, options for replacing ingredients - I will try to tell you all this and some other nuances below.
I so want that not only in our family, but also on your Easter table, these curd cakes (along with your favorite curd cake) will definitely be on the Easter table. The most delicious Easter cakes, on the recipe of which I worked hard (I believe that you will like them as much as we do)!
French meringue is an airy protein cream that does not undergo heat treatment and turns out to be very tender. As a rule, it is used for making meringue cookies, but it also looks great on Easter cakes. But here it is important to be sure of the quality of chicken eggs and process them correctly before use;
Italian meringue is a custard protein cream in which raw egg whites are heat-treated by brewing with hot sugar syrup. Very stable and stable cream decor for home baking, keeps its shape perfectly and turns out to be embossed;
Swiss meringue is a custard protein cream in which raw egg whites are heat-treated along with sugar, after which they are beaten to a density with a mixer. It is also a very stable, but at the same time tender mass, which looks great on Easter cake. After some time, the meringue winds up and is covered with a thin, not fragile crust, under which the cream remains just as soft and tender;
sugar fudge - sugar syrup boiled to a certain temperature, which is whipped and turns into a snow-white mass. With proper preparation, sugar fudge remains soft and tender, perfectly cut with a knife, and does not stick to hands at all;
sugar icing on gelatin - does not stick to fingers at all after drying, almost does not crumble when cut. True, you need to work with it pretty quickly. The fact is that the gelatin in its composition quickly seizes and the glaze begins to harden. At the same time, if you do not let it thicken enough, the coating will turn out thin and transparent.
Ingredients:
Opara:
Dough:
(270 grams) (250 grams) (50 grams) (130 grams) (100 grams) (2 pieces ) (1 piece ) (2/3 teaspoon) (1 pinch) (0.5 teaspoon) (1 tablespoon )
Glaze:
Cooking step by step with photos:
So, let's start cooking Easter cakes with dough. We need it in order to raise the dough well, because in its composition the content of cottage cheese is almost equal to the amount of flour used. To do this, dissolve a teaspoon of granulated sugar in 70 milliliters of warm milk, crumble 15 grams of fresh yeast and add a couple of tablespoons of sifted wheat flour. We mix everything and leave it warm until the dough grows every 3 - 30 minutes. By the way, you can use not only fresh (pressed) yeast, but also dry. Then you need exactly three times less, that is, 5 grams is a little more than a teaspoon or a spoon with a slide. I have not tried instant yeast for this recipe, so I can’t say how it will behave in baking, but I think it will work.
While the dough is growing, let's take care of other ingredients for the dough. To do this, break 2 chicken eggs and 1 yolk into a suitable dish (we send the protein to the refrigerator - we will use it for glaze). Add 130 grams of granulated sugar and a pinch of vanillin (or a teaspoon of vanilla sugar).
Add cottage cheese and butter to it, which must first be melted and allowed to cool. We mix everything thoroughly.
Then we add turmeric (it acts as a natural yellow dye, so if you don’t have it, you can not use it, however, Easter cakes will not turn out sunny) and a tablespoon of chopped orange zest (this is about one medium orange). Mix everything again.
Then sift the wheat flour into a bowl and add the salt. I would not advise increasing the amount of flour so as not to clog the yeast dough, otherwise it will not turn out light and airy. The maximum that you can afford is another couple of tablespoons, but no more.
Knead a very sticky dough - this is best done with a mixer or food processor with a dough attachment (hook). It is better to knead the dough for at least 10-15 minutes, but it will still be sticky. The main point in this case is such an indicator: the dough can be mixed with a spoon, but it must be elastic enough. That is, when mixing, the dough resists, it is tight, but again it sticks to your hands. Now add candied fruit. If they are large enough, cut into medium cubes.
Mix for another 5 minutes. You see, the finished dough for cottage cheese cakes keeps its shape and does not spread along the bottom. But it must be STICKY!
We tighten the bowl with cling film or cover with a towel and send it to proofing until the volume increases by 2-2.5 times. A small digression: quite often I come across recipes for Easter cakes (and other yeast pastries), which say that after kneading the dough can be laid out in forms, let it rise and you can bake. DO NOT BELIEVE! Yeast dough should always be allowed to rise at least an hour (preferably two with an intermediate kneading) before shaping and pre-proofing, as the yeast needs to ferment. Only then can you get an amazing taste and texture of yeast baked goods!
When the dough has doubled or tripled in size, it needs to be kneaded and can be laid out in forms. This time I used special paper forms for Easter cakes. I have one 9 cm (height) x11 cm (diameter), and the second is a little larger - 10x13 cm. You can also use tin cans from canned fruits, which are pre-processed (to achieve a smooth edge) and covered with parchment (on the bottom and sides ). We spread the dough so that it takes up a little less than a third of the entire form. We cover the blanks with cling film or a light towel made of natural fabric and send them to heat for proofing. I usually preheat a little and turn off the oven, release the excess heat and upset the workpieces there. The ideal temperature will be no higher than 30-35 degrees.
Hello. Everyone's favorite bright holiday - Easter - will come very soon. Therefore, I hasten to add one more recipe to your piggy bank, this time it is a cottage cheese cake without the addition of yeast. It is mega fast in preparation, very very tasty, juicy, with a lot of toppings. I warn you right away, you need to do a lot of it, otherwise it won’t be enough for everyone.
If you are suddenly afraid to even come close to yeast baking, then this recipe is for you. Kulich cooks quickly, no need to sit and wait for several hours (or even days), as is the case with a yeast counterpart. The crumb is 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 at all a classic Easter cake. It tastes closer to cake batter. However, if you are not a fan of yeast baking, then this is just a great Easter cake option.
So, how to make an Easter cake from cottage cheese without yeast at home, a recipe with a photo 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 fruit
- 1 gr. vanillin
Cooking:
From this amount of ingredients, 4 Easter cakes of 250 gr each come out. I must say right away that this dough is heavy, so it is necessary to bake Easter cakes in small molds, in large ones it will be covered with a crust on top, and inside it will be raw. You can put absolutely any filling in Easter cake, if you don’t like raisins, replace it with dried apricots. I personally did not add nuts, for me this is more of a Christmas option. If you still do it with raisins, then you must first soak it in cognac overnight and be sure to sort it out, remove all the branches.
All ingredients must be at room temperature. It is better to take cottage cheese fatter than 5-9%, first wipe it through a sieve or punch it with a blender to get rid of lumps.
Beat soft butter with sugar until white. Butter, not margarine! I am generally against margarine, and I advise you not to save on yourself. Take the most delicious oil, with a fat content of 82.5%. From this, baking will acquire an unreal creamy taste.
Add the egg and beat well again.
In a separate bowl, sift flour, baking powder and salt, mix well.
Add dry ingredients to the main mass and knead with a spatula or a hook in a mixer.
Add the filling, squeeze the raisins and dry with a towel, roll in flour, so it is evenly distributed over the dough.
Knead soft dough.
Divide into 4 parts and fill the molds ½ volume. I used purchased paper, took the smallest 7 cm in diameter. You can bake in canned food tins, then lay the bottom and sides with baking paper so that the cakes come out of the mold well.
I divided the dough on the scales, measuring out about 250 gr.
Bake in an oven preheated to 180º for 20-25 minutes. Readiness to check with a wooden skewer, it comes out dry - ready.
Cool the Easter cakes on the wire rack, as you can see the dough has not reached the edges. In this form, of course, it is not beautiful to serve. Therefore, either add another 50 grams of dough, or remove this form and serve it to the table decorated with icing already without paper. Such molds are very convenient, they are sold on the Magnit network and cost a penny.
About frosting. As a doctor, I am extremely negative about raw protein, so I will give you several options for icing without protein.
The simplest powder + milk icing was applied on top of these kids, I didn’t calculate the proportions a bit and the icing turned out to be watery. Milk should be added drop by drop. Approximately according to the same principle, you can make a beautiful colored glaze if you mix the powder with strawberry or blueberry jam.
Here is the Easter cake I made.
Here it is in cross section. Incredibly juicy with lots of toppings. The only but ... it turns out to be really small, literally for 1-2 people. Since it is yeast-free, the dough is very heavy, and if you compare it in size with the yeast version, then it will probably be twice as small as it is. However, you will definitely not forget this taste.
What I want to add is that such a cake is well stored. You can bake it ahead of time, wrap it in cling film and put it in the fridge. It, like any biscuit, will only become juicier from this. You can decorate it on top on the eve of Easter.
I know that many children do not like Easter cakes because of their dryness, so they will definitely appreciate this Easter cake. And most importantly, it is incredibly easy to prepare, 15 minutes for kneading and 25 for baking, isn't it a fairy tale ?!
By the way, the top of the cake is decorated with multi-colored meringues, in the next article I will describe the process of preparing such beauty and share the recipe for another icing for Easter cakes, don't miss it!
The icing recipe and the secrets of making sustainable meringue are at the link -.
Enjoy your meal. I found this recipe on the page of Lena deliscake, thanks to her for a wonderful recipe.
Curd Easter
For 1 kg of cottage cheese:
- 6 eggs (3 whole, 3 whites)
- 200 gr. butter
- 400 gr. Sahara
- 2 lemons (for zest)
- Filling (to taste): raisins, candied fruits, nuts, vanilla sugar, marmalade.
We buy cottage cheese 18%. If you bought cottage cheese on the market, then first put it under pressure (for 5-6 hours), and then pass it through a meat grinder. If you bought cottage cheese in a store, then you don’t need to put it under oppression and you don’t need to pass it through a meat grinder either.
We put the cottage cheese in an iron pan ( you can’t use enameled, otherwise everything will burn during cooking !!!), add eggs, protein, butter there - mix everything well, you can use a mixer.
Let's cook. We stand at the stove all the time and stir the mass with a wooden spoon. Interfere you need on the bottom so that nothing burns. As soon as the mass is covered with bubbles and begins to “breathe”, white steam comes out - we immediately remove it from the stove.
Let Easter cool, covering it with gauze. And only after it has completely cooled down, add the whole filling: raisins, nuts, candied fruit, vanilla sugar, lemon zest, marmalade. Mix everything well and pour into moulds.
Lay the molds in advance with gauze folded in half. The mold should stand upside down on some container so that the molasses flows there. We put it in the refrigerator, and put a small load on top, for example 200 gr. butter. Periodically look in the refrigerator and drain the molasses!
Christ is Risen!!!
Truly Risen!!!
Easter cake
On the 2 l. milk or kefir (it turns out 10 medium Easter cakes, with a good batch - 12):
- 200 gr. butter
- 1 kg. sugar (approximately, taste the kneaded dough and add to taste)
- 2.5 kg. flour (Sokolnicheskaya company, more flour may come out, you need to look at the consistency of the dough!)
- 2 table. spoons of salt
- 7 yolks, 3 whole eggs
- 70 gr. yeast (live)
- Lemon zest (15 lemons)
- Vanilla sugar (2 bags of 15 gr., It is better to take vanilla sugar, not vanillin, as it can give bitterness)
- Baking powder dough - 50 gr.
- Sunflower oil - 4 table. spoons
- Filling according to your taste: raisins, nuts (cashews), candied fruit
1. We put the dough
Warm milk or kefir without leaving the stove, it should become warm, but not hot, so that the yeast does not lose its properties. Dissolve the yeast in warm milk, add a little salt - 1 teaspoon), sugar (4 tablespoons), flour (about 1 kg, but look at the consistency, it should be close to thick sour cream, but not quite thick, otherwise it’s hard will rise) - knead everything and put in a warm place for 30 minutes.
2. Dough kneading
When the dough rises, knead the dough, putting there: yolks, eggs, salt, sugar, butter (diced), flour (sift through a sieve), baking powder. The dough needs to be kneaded very well (it is best if one of the men helps you), the speed of raising and baking it, as well as the number of Easter cakes, depends on it. The dough should be elastic, not very thick! At the end of the kneading, add sunflower oil and mix again, put in heat. A well-kneaded dough rises for an hour - one and a half, if it turned out to be thick, then about two hours.
3. Stuffing, lay out in molds
When the dough rises, put the filling in it, mix, spread out in molds greased with sunflower oil. The dough should be no more than half in the mold. We cover the molds with a waffle towel, close the windows and the door in the kitchen, turn on the oven, from which it is warm, and wait for the dough to rise in the molds. IT IS IMPORTANT THAT THE KITCHEN IS QUIET, THERE IS NO DRAFT, OTHERWISE THE KULICHI MAY NOT RISE!!!
When the dough has risen, we pierce it with a knitting needle (we make 3 punctures), the movements should be quick and accurate so that the dough does not fall.
4. Baking(electric oven, mode - ventilation with bottom heating)
Place carefully in the oven on the middle rack. First, keep it at 150 degrees, as it turns red, switch to 180 degrees, if you see that the lid is burning, and the walls and inside of the cake are raw, cover the cake with foil. Baking time 45-60 minutes (approximately, check with a knitting needle). If you make decorations from dough, then put it on the cake when it is almost ready, brushing the decoration with sugar water. We take out the cakes from the oven, cover with a damp towel, cooled cakes, take them out of the molds and cover with a dry towel.
Christ is Risen!!!
Truly Risen!!!
***
Recipes from Natalia Loseva:
Paskha curd custard
The Easter table should be rich, high-calorie, luxurious and immodest. For example, for two main Easter dishes - Easter cakes and curd Easter - I need 25 eggs. This is for understanding scope. ;-) We start cooking on Palm Sunday or Maundy Thursday - it depends on how little sleep you can get. And scale.
Easter
I cook custard Easter, which is unfairly considered more complicated. But to taste it is really thinner and brighter. It is stored longer, although it is usually not possible to test the duration of its storage.
We take:
- 2 kilograms of cottage cheese (rustic or dense dry shop)
- Half a kilo of sour cream
- 300 grams of butter
- 10 eggs
- 2/3 cans of condensed milk
- 2.5 cups sugar
- 1 cup almonds
- 1.5 cups dry (!) cherries
- vanilla
Cooking:
- Metal mesh colander or sieve.
- Forms for Easter (now I only make two in old wooden pastry boxes, the rest in plastic ones). Wash with soap and hot water, dry on a clean ironed towel.
- Gauze, at the rate of 1.5 meters per meter for each beekeeper (let the excess remain better). Boil gauze for a few minutes, drain the water, leave to cool and wring out.
- Press. I use cans of water as a press.
- Foil.
0th step:
- Soak the almonds in boiling water, drain after a few minutes, rinse with cold water and easily peel it from the skins. This can be done well in advance. We cut the almonds into 3-4 parts, not smaller, it should be felt.
- Pour cherries with cognac or rum for 15 minutes, squeeze, dry. Cherry rum is not poured out - it will come in handy.
- We take the butter out of the refrigerator for a few hours so that it thaws naturally.
We take out a large saucepan and wooden spatulas.
- Boil gauze, put it, for example, in a perfectly clean glass pan, but we mean that it should be wet.
- We collect beekeepers.
Everything is ready. Go.
- Grind cottage cheese through a colander or sieve - 2 times!
- Separately rub the butter that has already melted from the kitchen heat.
- Mix cottage cheese and butter.
- Separate the yolks from the whites.
- Grind the yolks with half the sugar.
- Beat the whites first with a pinch of salt, then with the remaining sugar.
- Mix the yolks with condensed milk.
- Mix in a saucepan: cottage cheese and butter with yolks, then with proteins.
- We start to cook slowly. You need to interfere all the time with breaks no more than 30-40 seconds. This is the most important thing in our process. The mass must warm up long and evenly, until at a certain moment it starts to “sigh”. Our task is to keep this phase of “sighing” as long as possible, but not to allow bubbles of boiled curd to appear. 5-7 minutes is perfect.
- After the first “sighs”, pour out the almonds and cherries.
- After the first hints of bubbles, turn off the fire and continue to stir. Breaks can now be longer - up to one and a half minutes, but the general meaning is the same - the temperature in all layers should be the same. When the pan can be touched with the back of your hand, set it aside and continue stirring every three to five minutes.
- These breaks will give us the opportunity to cook the pastries - they need to be put on plates with the narrow end down, lined with damp, folded in half gauze so that the “tails” are enough to close tightly on top.
- We lay out the still warm mass in the pasochniks, cover it with gauze and put on top the presses from the material at hand: jars of water, for small forms - jars of condensed milk, a heavy mortar, and so on. Wooden bead boxes may not have very good fastenings, so I still tighten them with a linen elastic around the perimeter ;-)). And modern plastic ones have excellent strong latches.
- In a cool place - I have a glazed balcony. After the first hour and a half, drain the liquid from the plates and continue to do so as often as you can. Wipe the plate with a paper towel. Our task is dry as much as possible Easter under pressure.
- After a day, you can carefully disassemble the forms, remove the gauze (if everything worked out well, then even the convex pattern will not be damaged) and decorate as your heart desires. This year, for example, I bought a jelly confectionery “cherry”. In order to convey beauty to the temple and consecrate it without shocks and destruction, I make containers from foil rolled up in 2-3 layers. Very comfortably.
About cottage cheese Easter - this dish is deeply symbolic - a white pyramid as a symbol of the Holy Sepulcher - the place where people met with the Angel. Cottage cheese Easter with drawings on the sides in our hands, on our tables, is a symbol of the fact that an Angel meets us on Easter to say that Life has conquered death, Good has conquered evil.
Surprisingly, for example, in Siberia and in the south of Russia, cottage cheese Easter is almost never cooked, and Easter cakes are often called “pasks”. But I know that at least in one distant and very strong Siberian monastery this year they will cook Easter according to this recipe. And this is my personal joy :-).
PEaster cake
I found the prototype of this recipe on the Internet, and it turned out to be the best I have ever tried, despite the fact that I have been dealing with yeast dough not so long ago. During the journey, the recipe has changed a little, changed and became different. But not worse :).
This is a very fragrant, very southern, Easter cake with a complex bouquet. But it is quite easy to prepare. It is important not to fuss, but to calculate all the steps and prepare everything you need in advance.
And we will need this:
- Flour - 3 kg. (It is clear that the volumes are large - I bake a lot. You can simply reduce everything proportionally, for example, by a third.)
- Yeast (I use fast yeast, a sachet per kilogram)
- Milk - 1.2 l. (6 glasses)
- White sugar - 3 cups
- Brown sugar - 1 cup
- Eggs - 15 pieces
- Butter - 500 g.
- Creamy margarine - 250 g.
- Sour cream - 1.5 cups
- Raisins - 200 grams
- Dried cherries - 300 grams
- Almonds - 500 grams
- Ginger - 1 teaspoon, cardamom - 1.5 teaspoons; saffron - ½ teaspoon,
- vanillin - 1 sachet or 2 teaspoons of liquid vanilla
- Nutmeg - ½ teaspoon
- Cognac - 50 grams
- Amaretto liqueur - 30 grams
- Powdered sugar - 1 package
- Salt - 1.5 teaspoons
What can be done in advance
- Pour boiling water over the almonds, drain the water after a few minutes, peel, dry in an ajar oven or in convection mode.
- Divide 1/2 +1/4+1/4.
- Grind 1/2 in a coffee grinder and set aside in a dry bowl - for marzipan glaze,
- Grind 1/4 also into flour,
- 1/4 chopped into about 4 pieces each nucleolus.
- Take out and put butter and margarine in a warm, warm place.
- Prepare spices.
- Baking paper.
- Soak raisins in water for half an hour, if very large - cut in half.
- Soak cherries in cognac for half an hour, squeeze, dry (do not pour cognac).
- Prepare forms.
- Sift flour.
Prepare a large saucepan and wooden spatulas.
1. Dissolve the yeast in very warm milk, take about a cup from the total volume.
2. We put the dough: pour all the milk heated to 36-40 degrees into a saucepan, add yeast, pour 2 cups of white sugar, 100 grams of melted margarine and about a third of melted butter. Add 1.5 tsp. salt and sift about a third of the flour.
Attention! The misconception is that the dough can not be kneaded. Need! Previously, they interfered “according to the Mother of God” - you need to read “Virgin Mother of God, rejoice ...” a hundred times. By the time it is 20-30 minutes.
I mix with a spatula, as if upholstering the dough on the sides. You need to do this in one direction (I'm an ambidexter, I have both hands working, this allows me to change them, but I always get confused which way to interfere). But to be honest, the first half of the process can be automated by kneading with the spiral mixer nozzles.
We put the dough in a warm place (or instead of a “warm place”, pour hot water into the sink or basin). We close. We leave the dough to live a full life for 1.5-2 hours.
3. Separate the whites from the yolks. Squirrels put in the cold.
Grind the yolks with 1 cup of yellow sugar until it dissolves, add vanilla there.
Beat egg whites with a pinch of salt and 1 cup of sugar in a perfectly clean cold bowl.
4. Melt or knead the remaining butter and margarine to a creamy state, gradually add to the dough.
Add whites, yolks, sour cream, cognac and amaretto.
We start kneading the dough.
Beat the dough for about 40-60 minutes, gradually adding flour and ground almonds in a coffee grinder. We sift the flour, of course. The dough will be ready when it begins to easily lag behind the sides of the pan.
After that, we wrap it with a towel and a blanket (I have a special old jacket) and leave it for 1.5-2 hours. Most likely, the dough will rise faster, and then you will need to knead it in the middle of this period.
In the finished dough, add raisins, cherries, nuts, spices. Mix everything well again.
5. We lay out the dough in warm forms, filling them by about a third. Close with a towel, wait until it fits more than half the mold.
6. We heat the oven to 200 degrees and carefully, without shaking, put the forms with the dough there.
Bake for about 40 minutes. If you see that the top is browning ahead of time, cover the form with a circle of baking paper.
7. Carefully take out the finished Easter cakes and put them on the barrel in the softest pillows you can find at home (covering them with towels, of course). Cover the top with a towel too. Send the next batch to the oven. Cooling Easter cakes need to be “rolled”, turning carefully from barrel to barrel.
8. Glaze can be prepared in one hundred and one ways. But for these it is best to make marzipan - it will rhyme very well with the taste of the dough (remember that there is almond flour, and Amaretto, and crushed almonds). Making it as easy as shelling pears: mix the same half of the entire mass of almonds, ground into flour, and powdered sugar, and add cold boiled water in a teaspoon. If you suddenly brought rose water from Greece, you can add it. If not, a teaspoon of cognac or rum.
Cover the cooled Easter cakes with this liquid marzipan and decorate.
This cake is fragrant and moderately spicy, and even when it dries out a little, it remains beautiful, revealing new notes of taste.
