I want to share a recipe for my favorite curd cake, soft, moderately moist, slightly crumbly and very flavorful. Its important advantage is also that even after a couple of days it remains fresh, without losing its taste qualities. In addition, this dough can be used to make an excellent Easter yeast-free cake!)
| Cook Time | 80 minutes |
| Servings |
Ingredients
- 200 gram Flour wheat / Flour
- 180 gram Cottage cheese I have 9%, fine-grained, not dry
- 150 gram Sugar
- 100 gram Butter margarine
- 2 pieces Chicken eggs
- 1 tablespoon Vanilla sugar
- 1 pinch Salt
- 5 gram Baking powder
- 100 gram Raisins candied fruit
- Orange zest lemon
- Sugar powder to taste
Ingredients
|
|
Instructions
- Add softened butter at room temperature, sugar, vanilla sugar and salt to the curd. I RUB everything into a homogeneous mass.
- Add eggs, grated orange zest or lemon and a mixture of raisins and candied fruits (100-150 g). Raisins and candied fruits need to be pre-soaked for 10 minutes in hot water, then dry. Stir.
- To the total weight, sift the flour, then pour in the baking powder and mix again.
- The dough is transferred to a rectangular, oiled cake form. Bake the cake in a preheated 180 °C oven for 50-60 minutes.
- I check the readiness with a wooden skewer or toothpick. Hot cake cover with a towel and let stand for 10-15 minutes.
- After that, I remove it and sprinkle it with powdered sugar if desired.
- Enjoy your tea!)
(No Ratings Yet)
Loading...
Leave a Reply