There are a great many recipes for festive Easter cakes. Curd cake differs from the rest with its unusually delicate taste.
Ingredients for making curd cake:
- 300-330 g of premium flour;
- a teaspoon of yeast (dry);
- 3-4 tbsp. warmed milk;
- 160-170 g sugar;
- 2 eggs;
- 250-270 g of cottage cheese;
- 50 g butter;
- 8-10 ml of vanilla extract;
- a little salt;
- cranberries and raisins.
Cooking curd cake for Easter
Pour a teaspoon of sugar and yeast and a tablespoon of flour into warmed milk. Stir until dissolved and remove to heat for about half an hour. The finished dough should rise well, then it can be used.
Break eggs, add sugar, 4-5 g of salt, vanilla extract and soft butter to them, beat well. Then put the cottage cheese there, add the dough and mix again.
Add flour gradually, stirring the mass thoroughly to avoid clumping.
Knead soft and sticky dough. Place the dish with the dough in a warm place for about an hour, covered with a towel.
Rinse cranberries and raisins well and pour hot water for about 20 minutes.
Drain and dry the water from the berries, then add to the dough and leave for half an hour.
Put the curd dough in greased tins, filling them 1/2 full. Leave on for another 15-20 minutes.
Then the cakes need to be baked in the oven for about 40 minutes at a temperature of 180 to 200 degrees. Decorate the Easter cakes with icing, sprinkling and candied fruit.
