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Print Recipe
Christmas Cottage Cheese Non-Yeast Cupcake Recipe
I love Christmas cakes for their flavor, for the fact that it can be baked in advance, and is also perfect as a gift. You can start now, so don't put it off until later. From the resulting number of ingredients, we get 1 cupcake weighing 700-750 g and measuring 9*20cm. But I make a double portion at once, so we never limit ourselves to one.
Cook Time 55 minutes
Servings
Ingredients
Cook Time 55 minutes
Servings
Ingredients
Instructions
  1. You need to start with dried fruits. Do more, you won't regret it. On the cake I have about 125 g of soaked mixture (dried fruits+nuts). They are stored for a long time, so do it with a stock.Wash dried fruits, cut large pieces. Wash the nuts, dry them in a dry pan and also chop them into small (but not into crumbs) pieces. Lay tightly in a jar and pour alcohol, almost level and put in the refrigerator for at least a day, better more.
    You need to start with dried fruits. Do more, you won't regret it. On the cake I have about 125 g of soaked mixture (dried fruits+nuts). They are stored for a long time, so do it with a stock.Wash dried fruits, cut large pieces.
Wash the nuts, dry them in a dry pan and also chop them into small (but not into crumbs) pieces.
Lay tightly in a jar and pour alcohol, almost level and put in the refrigerator for at least a day, better more.
  2. 125 g of butter at room temperature, beat together with the sugar until white.
    125 g of butter at room temperature, beat together with the sugar until white.
  3. Add the egg, without ceasing to beat. If you make a double portion, add 1 egg, after each whipping.
    Add the egg, without ceasing to beat.
If you make a double portion, add 1 egg, after each whipping.
  4. Add cottage cheese with sour cream and zest.
    Add cottage cheese with sour cream and zest.
  5. Add spices.
    Add spices.
  6. Add the most recent flour. Stir. You can already use a spatula. A little bit of the dough aside. Add the soaked dried fruits and nuts to the rest.
    Add the most recent flour. Stir. You can already use a spatula.
A little bit of the dough aside.
Add the soaked dried fruits and nuts to the rest.
  7. Stir. The dough is thick. Put in the form of 2/3. Cover the top with a deferred dough ( this is done so that dried fruits that stick out a little outside do not burn) Bake in the top-bottom mode, in a preheated 170*C oven for about 50-60 minutes.
    Stir. The dough is thick.
Put in the form of 2/3.
Cover the top with a deferred dough ( this is done so that dried fruits that stick out a little outside do not burn)
Bake in the top-bottom mode, in a preheated 170*C oven for about 50-60 minutes.
  8. Still hot, cover with melted butter and sprinkle with powdered sugar.
    Still hot, cover with melted butter and sprinkle with powdered sugar.
  9. Wrap the cooled cake in gauze soaked in alcohol. Top cover with parchment paper. and put in a cool place ( in the refrigerator, on the balcony). After about a week, moisten the gauze again and wrap it again in a cool place.
    Wrap the cooled cake in gauze soaked in alcohol. Top cover with parchment paper. and put in a cool place ( in the refrigerator, on the balcony). After about a week, moisten the gauze again and wrap it again in a cool place.
  10. If you will give, warn that if you do not immediately eat, you must store it in the refrigerator.Bon appetit.
    If you will give, warn that if you do not immediately eat, you must store it in the refrigerator.Bon appetit.

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