Easter cottage cheese cake - 10 most delicious recipes

Of all the abundance of Easter baked goods, we recommend taking a closer look at curd cakes. Curd does not leave any traces, while the dough turns out to be porous, airy with a barely noticeable note of sourness. If it suits your needs, these recipes are definitely for you!

Classic Easter cake with cottage cheese in the oven

Not a single table during a bright holiday is complete without traditional Easter cake, which is actually simple to prepare. We dilute the delicate texture of the Easter cake with a variety of dried fruits, which will provide a beautiful cut, interesting taste and fill the house with a festive mood.

Cooking time: 60 min.

Cooking time: 90 min.

Servings - 16.

• 
  In warm milk, dissolve dry yeast and a tablespoon of sugar from the total. Mix everything thoroughly.
• 
  Then, without sifting the flour, fall asleep with 120 grams of the total amount and mix the dough. The consistency of the dough should resemble fatty sour cream. Cover the pan with a lid and leave in a warm place until the volume of the dough increases.
• 
  An hour later, we check the dough and leave the pan with the finished dough at room temperature.
• 
  Break eggs into a separate bowl, add salt, sugar, vanillin and stir until all crystals are completely dissolved.
• 
  The egg mass should be white, fluffy and thick.
• 
  Add room temperature butter, soft cottage cheese and sour cream to the container to the beaten eggs. Beat again with a blender so that the ingredients come together.
• 
  The next step is to add the dough and mix thoroughly so that it spreads evenly throughout the dough.
• 
  Gradually sift the remaining flour into the dough and mix initially with a spatula, and then with your hands.
• 
  At this stage, we add vegetable oil, this will help simplify the kneading process, when the dough sticks to your hands. We knead it with our hands for 10 minutes until smooth and elastic.
• 
  Transfer the dough to a separate bowl, greased with vegetable oil, cover with foil and leave to proof for about one hour.
• 
  Transfer the dough that has come up on the work surface and knead it well to release all the air. Then we stretch the dough into a rectangle and lay out the prepared dried fruits. Then we wrap the dough layer and form a ball.
• 
  Divide the finished dough into four parts and transfer to prepared molds. We cover the forms with Easter cakes and give another 40 minutes of time for proofing.
• 
  We preheat the oven to 200 degrees and lower the temperature to 180 degrees, at which we will bake the cakes for 20 minutes. After this time, we check the readiness of the dough with a wooden skewer. It should come out dry. We lay out the cakes on a towel directly in the paper so that they cool down.
• 
  We remove the cooled Easter cakes from the mold, sprinkle abundantly with sifted powdered sugar and any bright sprinkling.

Enjoy your meal!

Easter cottage cheese cake with dry yeast

If you have heard that dry yeast dough does not want to rise, then we hasten to dispel this myth. Powdered yeast dissolves better in warm milk, which ensures fast and guaranteed dough growth. The cake will turn out to be beautiful and tasty.

Cooking time: 100 min.

Cooking time: 120 min.

Servings - 6.

Ingredients:

• Wheat flour - 500 gr.
• Dry yeast - 10 gr.
• Granulated sugar - 180 gr.
• Vanilla sugar - 10-15 gr.
• Cottage cheese - 150 gr.
• Chicken egg - 3 pcs.
• Butter - 100 gr.
• Raisins - 100 gr.
• Candied fruits - 100 gr.
• Salt - 0.25 tsp
• Butter - for greasing the mold.

Cooking process:

1. Grind all candied fruits into smaller pieces
2. Heat the milk over low heat until warm.
3. Add granulated sugar to a container with warm milk and mix well.
4. Pour dry yeast here.
5. Then sift 100 grams of flour and mix well.
6. Cover the bowl with a film or towel and leave in a warm place for an hour.
7. During this time, the dough will noticeably increase in volume several times.
8. Combine eggs with cottage cheese in a blender bowl.
9. And beat until a homogeneous mass is obtained.
10. Pour granulated sugar, vanilla sugar and salt into a bowl of butter, after which we thoroughly grind all the components together.
11. Combine the resulting mass with curd and mix thoroughly.
12. At the end, add the ready-made dough and mix well again.
13. Soak the raisins in hot water in advance, rinse and dry, then add them to the base together with chopped candied fruits.
14. Mix everything so that the dough completely covers the chopped filling.
15. Then sift the remaining 400 grams of sifted flour and knead the dough.
16. Again, cover the bowl with the kneaded dough with foil and leave the dough at room temperature until it rises.
17. Grease the baking dish with butter and lay out the finished dough with filling.
18. For the last time, cover the mold with the dough with foil and leave it alone so that it takes the desired shape. At this time, we heat the oven to 150 degrees.
19. We send the form with the dough into a preheated oven and bake for 10 minutes, after which we gradually increase the temperature to 180 degrees. We bake the cake until fully cooked for 25-30 minutes. After this time, the cake will darken and acquire a warm shade. Then we pierce the cake with a skewer so that there are no traces of the dough on it.
20. We give the finished cake time to cool, after which we remove it from the mold and decorate it with icing or any other sprinkling.

Enjoy your meal!

How to bake a delicious curd cake without yeast?

A simple and quick recipe for yeast-free cottage cheese cake. This recipe is for those hostesses who do not like to bother with the dough for a long time, but want to please their family with delicious Easter cake. The cake turns out to be tender, soft, fragrant and at the same time does not stale for a long time.

Cooking time: 90 min.

Cooking time: 160 min.

Servings - 3.

Ingredients:

• Cottage cheese - 380 gr.
• Wheat flour - 400 gr.
• Butter - 180 gr.
• Chicken egg - 4 pcs.
• Granulated sugar - 280 gr.
• Raisins - 150 gr.
• Vanilla sugar - 2 tsp
• Orange - 1 pc.
• Soda - 1 tsp
• Vegetable oil - for lubricating the mold.
• Egg white - 1 pc.
• Powdered sugar - 100 gr.

Cooking process:

1. Pour the raisins with boiling water, let stand for about 10 minutes, then drain the water and rinse thoroughly under cold.
2. Break all the eggs into a bowl at once, add regular and vanilla sugar, and beat with a whisk until a lush foam is formed.
3. Before combining the cottage cheese with the egg mass, knead it well with a blender or fork. Add melted butter, freshly squeezed orange juice, soda and well-dried raisins to the resulting homogeneous mass. Stir until smooth.
4. Pour the sifted flour in small portions, stirring constantly.
5. We completely coat the molds for baking cakes with vegetable oil and fill with the prepared dough. At the same time, we leave half of the volume of the entire form free so that the cake can rise.
6. After all the forms have been filled in and the surface has been leveled, we send the cakes to bake in an oven preheated to 180 degrees. It will take about 40 minutes to be fully ready.
7. At this time, let's start preparing the icing. Beat egg white with powdered sugar until thick. Also, the mass turns white rather quickly, which means that the glaze is ready.
8. Leave the finished cakes to cool at room temperature, and then remove them from the mold.
9. Then pour the finished glaze and, if desired, use any bright sprinkling. Serve only after the glaze is completely dry.

Enjoy your meal!

Step-by-step recipe for making curd cake with raisins

Feel free to use raisins as a filling for Easter cake, and you will not encounter a change in the moisture content of the dough and crumb structure, but only add a pleasant sourness to the taste.

Cooking time: 90 min.

Cooking time: 35min.

Servings - 1.

Ingredients:

• Flour - 400 gr.
• Dry yeast - 11 gr.
• Eggs - 2 pcs.
• Cottage cheese (5-9% fat) - 250 gr.
• Butter - 50 gr.
• Granulated sugar - 200 gr.
• Salt - ¼ tsp
• Milk - 70 ml.
• Vanilla to taste.
• Candied fruits - 50 gr.
• Nuts - 50 gr.

For glaze:

• Egg white - 1 pc.
• Powdered sugar - 250 gr.
• Lemon juice - 2 tablespoons

Cooking process:

1. Add sugar to milk warmed up over low heat and mix well until the sugar crystals completely dissolve. We also add yeast to warm milk.
2. Sift about 40 grams of wheat flour into a bowl of milk and leave the finished dough in a warm place for 40 minutes, until it increases in volume. Can be left in an oven preheated to 50 degrees.
3. After this time, we check the readiness of the dough.
4. Let's move on to making curd dough. We shift the cottage cheese into a deep bowl and grind all the lumps well until smooth.
5. We drive eggs into the curd, add all the bulk components, except for flour and softened butter. Then mix everything well.
6. Gradually we begin to introduce the dough into the curd mass, stirring with a whisk.
7. Pour the pre-chopped candied fruits with nuts into a homogeneous mass and continue to mix.
8. Pour the sifted flour into a bowl in portions and knead the thick dough.
9. We adjust the amount of flour, add more if necessary. We form a single ball and cover the container with the dough with cling film.
10. In order for the dough to rise, we send the bowl with the lump into an oven preheated to 50 degrees for about 50 minutes, after which we turn off the oven and leave the dough to rise. Adjust the required amount of time yourself.
11. As soon as the dough has risen and increased in volume, knead it with our hands, giving it the required shape. Then put it in a prepared baking dish.
12. Again, before baking the cake, we send the form with the dough to a warm place, giving it 30-40 minutes for proofing. It will rise noticeably and take up most of the shape.
13. Preheat the oven to 180 degrees and send the cake to bake for 40-50 minutes. Adjust the time based on the characteristics of the oven and the size of the desired cake. After the cake is browned, we check its readiness and leave to cool at room temperature.
14. At this time, let's start preparing the protein glaze. Beat the whites with a mixer at minimum speed.
15. Pour the sifted icing sugar in portions and manually continue to stir the glaze.
16. We adjust the amount of powdered sugar and, if necessary, beat for a short time with a mixer at low speed, allowing it to thicken.
17. Pour the warm cake with protein glaze and sprinkle with sweet sprinkles for decoration. We wait until the glaze has completely solidified and serve.

Bon Appetit!

Lush curd cake with live yeast in a bread maker

If the process of making a complex yeast dough is not interesting for you, and only the result is important, then we hasten to inform you that it will not only delight you, but also impress you. Already at the baking stage, the Easter cake will attract with its aroma and will turn out to be airy, soft and high.

Cooking time: 10 min.

Cooking time: 60 min.

Servings - 1.

Ingredients:

• Wheat flour - 400 gr.
• Cottage cheese - 180 gr.
• Chicken egg - 2 pcs.
• Milk - 80 ml.
• Fresh yeast - 35 gr.
• Candied fruits - 100 gr.
• Granulated sugar - 45 gr.
• Butter - 50-60 gr.

Cooking process:

1. Initially, we heat the milk, never bringing it to a boil. Then gradually add slices of fresh yeast to it and mix well.
2. We load all the ingredients into the bowl of the bread machine in the following sequence: warm milk with diluted yeast, eggs, beaten with granulated sugar and finally sift the flour.
3. Then we grind the cottage cheese well until a homogeneous mass is obtained and melt the butter. We combine the prepared ingredients together and transfer them to the bowl of the bread maker.
4. At the end, add a little salt with candied fruits and return the bucket of dough to the bread maker, set up the mode for making sweet bread.
5. At the end of the program, immediately remove the finished toasted cake from the container and leave to cool.
6. Cover the finished and cooled Easter cake with protein glaze and decorate with candied fruits.

Enjoy your meal!

How to cook cottage cheese cake for Easter in a slow cooker?

The cake is prepared in a multicooker much easier than in the oven. You will need a standard list of products from which you can easily knead the dough. According to the recipe, add candied fruits and nuts to the cake for a more balanced taste and interesting structure. You can do the same or replace them - it all depends on your personal preference.

Cooking time: 30 min.

Cooking time: 60 min.

Servings - 6.

Ingredients:

• Flour - 500-550 gr.
• Dry yeast - 8 gr.
• Chicken egg - 3 pcs.
• Cottage cheese (5-9% fat) - 200 gr.
• Butter - 100 gr.
• Milk - 150 gr.
• Granulated sugar - 100 gr.
• Vanilla sugar - 15 gr.
• Salt - 5-10 gr.
• Candied fruits - 50-100 gr.
• Nuts - 50-100 gr.

For glaze:

• Granulated sugar - 100 gr.
• Water - 50 gr.
• Lemon juice - 3 tsp
• Egg white - 1 pc.
• Sprinkle to taste.

Cooking process:

1. The dough is kneaded very simply and quickly. In a separate container we combine sifted flour, milk and butter at room temperature, eggs, salt, sugar and cottage cheese. We grind all components well together.
2. Add prepared candied fruits, chopped nuts to the kneaded dough, evenly distributing it throughout the mass. Since the cake will turn out to be large in volume, dried fruits do not need to be chopped.
3. Lubricate the multicooker bowl with butter, lightly sprinkle with flour and fill with dough, having previously kneaded it with your hands. We place the bowl in the multicooker and set it to the “Yogurt” cooking mode.
4. After 50-60 minutes, the dough noticeably rose and increased in volume, this suggests that you can start baking the cake directly. We set the Vepechka multicooker mode for about 45 minutes. After this time, we turn the cake upside down and continue to bake in the same mode for 15 minutes.
5. At this time, we will prepare the protein glaze. Initially, we combine granulated sugar, lemon juice, water in a saucepan and send the syrup to boil over low heat. In parallel with this, beat the proteins until a steady state. Gently add hot syrup to the proteins and continue to beat with a mixer at low speed.
6. Evenly cover the top of the cooled Easter cake with ready-made glaze.
7. We level well, decorate with sprinkles and sign with a sugar pencil. We leave the decorated Easter cake alone until the glaze has completely solidified.
8. In the morning, cut into equal slices and serve.

Bon Appetit!

Easter cottage cheese cake with nuts and dried fruits

The same recipe for Easter cake, which is interesting not only with a worthy result, but also with an exciting process, so you can safely involve children and cook together.

Cooking time: 60 min.

Cooking time: 180 min.

Servings - 10.

Ingredients:

• Flour - 1400 gr.
• Fresh yeast - 50-60 gr.
• Milk - 1/2 l.
• Chicken egg - 6 pcs.
• Butter - 180 gr.
• Granulated sugar - 250 gr.
• Vanilla sugar - 1 tablespoon
• Candied fruits - 80 gr.
• Raisins - 100 gr.
• Walnut - 100 gr.
• Salt - 1 pinch

Cooking process:

1. Before starting cooking, we leave all the ingredients to warm at room temperature, after which we just start cooking. Simultaneously soak raisins and almonds.
2. Peel the soaked almonds from unnecessary husks.
3. Then heat a frying pan over low heat and fry the almonds on all sides. Turn off the pan as soon as it is lightly browned.
4. Blot the raisins with a paper towel and then roll them in flour. Thus, the raisins will leave their juice inside during the baking process itself.
5. We heat the milk to a temperature not higher than 50 degrees, otherwise it will harm the yeast. Then add granulated sugar and yeast to the pan with milk, mix well, getting rid of lumps.
6. Sift 500 grams of flour into a deep bowl for a start, gradually pouring in the milk base. At the end, mix everything well until smooth and cover with cling film. We leave the finished dough in a warm place for 60 minutes. You can put an oven preheated to 50 degrees.
7. Initially, for the next stage, we separate all the yolks from the proteins with a special device.
8. Next, add granulated sugar along with vanilla sugar into a container with yolks.
9. Beat everything with a whisk until the mass becomes airy and small bubbles appear on the surface.
10. Whisk the whites together with salt until thick.
11. We check the readiness of the dough. In the event that it is ready, add the whipped yolks and mix until smooth. Then, stirring constantly, add butter at room temperature and mix everything thoroughly with each other.
12. Do not forget to pour in a thick foam of proteins and mix again until smooth.
13. We proceed directly to kneading the dough. Sift the remaining flour in portions into a deep bowl to the prepared liquid base.
14. Sprinkle flour on the work surface and lay out the dough, knead it well with your hands for 20 minutes. As soon as it stops sticking to our hands, we complete this process. We put the dough back into the dish and leave it in the oven for 40 minutes.
15. At this time, grease our mold with soft butter and, if necessary, sprinkle with either semolina or flour.
16. After 40 minutes, pour chopped almonds, raisins and other dried fruits into the bowl with the dough.
17. Knead the dough well and again leave it in a warm place to rise to the desired volume.
18. Divide the risen dough into two equal parts and distribute over the prepared forms. At this time, we increase the heating of the oven to 180 degrees.
19. Having given the cakes a neat look, we send the forms to the oven and bake for 30-40 minutes.
20. Cool the finished cakes to room temperature right in the molds. If desired, at this time, you can prepare a protein glaze, or serve it unadorned.

Enjoy your meal!

Wet cottage cheese cake for Easter with orange

For connoisseurs of wet, porous and even juicy dough, a simple and very effective way to achieve such a result has been found. It will be enough for you to dilute the curd dough with freshly squeezed orange juice, as it will give the cake a citrus aroma, bright orange flavor and warm spring color.

Cooking time: 60 min.

Cooking time: 120 min.

Servings - 6.

Ingredients:

• Flour - 5 tbsp.
• Fresh yeast - 70 gr.
• Milk - 100 ml.
• Cottage cheese - 400 gr.
• Chicken egg - 4 pcs.
• Chicken yolk - 2 pcs.
• Butter - 120 gr.
• Granulated sugar - 250 gr.
• Vanilla sugar - 4 tsp
• Salt - 1 pinch
• Orange - 2 pcs.
• Lemon juice - 2 tablespoons
• Egg white - 1 pc.
• Powdered sugar - 4 tablespoons

Cooking process:

1. Add fresh yeast, sugar and a couple of tablespoons of sifted flour to warm milk, mix everything well.
2. Beat the eggs and sugar combined with the yolks with a mixer. Sift the remaining flour into a separate container for kneading the dough.
3. Add cottage cheese pounded with a fork and soft butter there. Add a little salt, vanilla sugar and gradually add the beaten eggs. Pour in freshly squeezed citrus juice here.
4. First, mix the dough that has come up into a container with flour, and then the orange zest.
5. Knead the dough with a spoon for 10 minutes, until it becomes smooth. Cover the bowl with a waffle towel or cling film and leave in a warm place for about 2 hours.
6. During this time, it will noticeably change its appearance and increase several times in volume. Slowly introduce the dried fruits with nuts prepared for the cake and mix, trying to distribute them evenly throughout the entire volume. Let the dough rest for 20 minutes.
7. Then we grease the forms and fill them with dough. We send it to an oven preheated to 170 degrees for 40-50 minutes. We check the readiness of the cake with a wooden skewer.
8. At this time, grind one egg white with powdered sugar, add lemon juice and mix. Grease the finished cooled Easter cake with glaze and decorate as you wish. Such an uncomplicated cake will decorate your table on this bright holiday.

Enjoy your meal.

Easter cakes with cottage cheese and candied fruits in silicone molds

For the most part, raisins and candied fruit are preferred as filling for butter cakes. And all due to the fact that they fit perfectly into the structure of the crumb of the dough, without changing its taste and smell.

Cooking time: 80 min.

Cooking time: 120 min.

Servings - 2.

Ingredients:

• Butter - 50 gr.
• Wheat flour - 2 tbsp.
• Granulated sugar - 35 gr.
• Cottage cheese - 250 gr.
• Salt - 2/3 tsp
• Chicken egg - 2 pcs.
• Chicken yolk - 1 pc.
• Raisins - 100 gr.
• Candied fruits - 100 gr.
• Vanilla sugar - 1 tsp
• Lemon zest - 1 tsp
• Turmeric - 0.5 tsp

For dough:

• Milk - 0.25 tbsp.
• Wheat flour - 1 tablespoon
• Granulated sugar - 1 tsp
• Dry yeast - 8 gr.

For glaze:

• Egg white - 1 pc.
• Granulated sugar - 100 gr.

Cooking process:

1. First, prepare the dough. Sift wheat flour, granulated sugar and yeast into a bowl with slightly warm milk. Cover the contents with cling film and leave in a warm place for about 20 minutes.
2. Grind the curd with soft butter, salt, vanilla sugar, turmeric and lemon zest.
3. Beat the yolks combined with chicken eggs and sugar separately with a mixer.
4. Mix eggs whipped with sugar into the curd base.
5. After 20 minutes, we check the readiness of the dough, after which we gently mix the dough with the curd dough.
6. Soak and wash the raisins in advance, allowing them to dry completely. Combine candied fruits with raisins and sprinkle with a little flour.
7. Let's start kneading the dough. Gradually sift the flour to the dough and knead with a spoon until it is thick and slightly sticky.
8. Stir in the prepared filling.
9. Grease the baking tins with oil and evenly fill with dough, leaving half of the space free for the dough to rise.
10. Cover with a towel or cling film and leave for 60 minutes in a warm place to rise. You should get approximately the same result as in the photo.
11. We send the cakes to an oven preheated to 180 degrees and bake for 40 minutes. After that, you can check the readiness of the cake with a skewer and, if necessary, continue to bake.
12. Cool the finished cakes and then remove them from the mold.
13. For the glaze, beat the protein with granulated sugar until stable peaks. Then we cover the finished cake and cut it for the festive table.

Enjoy your meal!

Lush and delicious Easter cake with baking powder

The easiest and safest option for a fluffy cottage cheese cake for novice housewives, with the speed of preparation of which only a slow cooker or a bread machine can compete.

Cooking time: 35 min.

Cooking time: 60 min.

Servings - 8.

Ingredients:

• Wheat flour - 350 gr.
• Cottage cheese - 150 gr.
• Butter - 130 gr.
• Chicken egg - 1 pc.
• Baking powder - 10 gr.
• Orange - 1 pc.
• Candied fruits - 50 gr.
• Raisins - 50 gr.
• Nuts - 50 gr.
• Vanillin - 5 gr.
• Salt - ½ tsp

Cooking process:

1. Beat the cottage cheese with a blender until smooth, getting rid of grains and lumps.
2. In a separate container, add sugar to the softened butter and beat until the granulated sugar crystals are completely dissolved. The consistency of the creamy mass should resemble cream.
3. We also drive in one egg here and continue to beat with a mixer until smooth.
4. Combine the resulting mass with curd and mix well. You can also use a mixer.
5. Squeeze the juice from the fresh orange and remove the zest, which is then chopped. Add juice with crushed zest to the dough.
6. Separately sift the flour and mix with baking powder, vanilla and salt.
7. We pass to the important stage of kneading the dough. We combine two homogeneous masses, mixing dry into more moist. Mix everything with a spatula.
8. Add chopped candied fruits with nuts and raisins, again, do not forget to mix well.
9. Fill the baking tins with the finished dough.
10. Preheat the oven to 180 degrees and send the cakes to bake for 40 minutes. Times can be very different from the size of the shape and the characteristics of the oven.
11. Cool the finished cakes and only then remove them from the mold.

Enjoy your meal!