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
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Instructions
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