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Print Recipe
Cottage Cheese Cake "Fragrant" Recipe
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
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. Add softened butter at room temperature, sugar, vanilla sugar and salt to the curd. I RUB everything into a homogeneous mass.
    Add softened butter at room temperature, sugar, vanilla sugar and salt to the curd. I RUB everything into a homogeneous mass.
  2. 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.
    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.
  3. To the total weight, sift the flour, then pour in the baking powder and mix again.
    To the total weight, sift the flour, then pour in the baking powder and mix again.
  4. The dough is transferred to a rectangular, oiled cake form. Bake the cake in a preheated 180 °C oven for 50-60 minutes.
    The dough is transferred to a rectangular, oiled cake form. Bake the cake in a preheated 180 °C oven for 50-60 minutes.
  5. I check the readiness with a wooden skewer or toothpick. Hot cake cover with a towel and let stand for 10-15 minutes.
    I check the readiness with a wooden skewer or toothpick. Hot cake cover with a towel and let stand for 10-15 minutes.
  6. After that, I remove it and sprinkle it with powdered sugar if desired.
    After that, I remove it and sprinkle it with powdered sugar if desired.
  7. Enjoy your tea!)
    Enjoy your tea!)

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