This is probably the fastest cake recipe. It takes me 1.5 hours to cook. If for some reason you do not have enough time to cook cakes according to the classic recipe, then this recipe will definitely come in handy for you. And I usually cook both. My children like these cakes even more!
How I prepare such cakes, I showed and told in the video below at 06:18. There is also a recipe for cakes according to our family recipe and Easter cottage cheese without eggs and butter. Look - you will like it))
The main ingredient in this recipe is cottage cheese. And here it is very important to grind it well. I do this in a chopper. You can use any blender or grind the cottage cheese several times through a sieve. If you don't, you will get a regular cupcake)) The fat content of the curd does not matter. It always works.
Beat 5 eggs with a whisk (I leave one white for the glaze). The butter needs to be melted. It shouldn't be hot! If overheated, you need to cool. I combine cottage cheese, sugar, butter, eggs, vanillin and a pinch of salt in a bowl. I stir it. If you don't like too sweet cakes, the amount of sugar can be reduced.
I add the sifted flour with baking powder and the prepared raisins. I stir it. I add raisins to flour, so I don't roll them in flour first. Extra movements))
I knead the dough. This is how it turns out:
And then everything is simple. I grease the molds with oil, put the dough in them. I fill out the forms so that the dough is a little more than half. So that the cakes are even, I distribute the dough well in the form. I put it on a baking sheet. And I send it to an oven preheated to 180 degrees for 40-45 minutes. You can check for readiness with a wooden stick.
I usually use small paper molds, 9 cm in diameter. From this amount, 4-5 Easter cakes are obtained. The cakes may crack from above, but this will not affect the taste)) It is better not to use large forms.
I decorate the cakes with icing and pastry sprinkles while they are still warm (but not hot!). I ALWAYS let the cakes cool completely. And even better - leave them for a day and only then cut them. Easter cakes will just "reach" and become even tastier. And we noticed that every day they become really tastier and tastier. They are stored for a long time (they do not stale for more than a week). Here is such beauty:
Ingredients:
• Cottage cheese - 450 g
• Eggs - 5 pcs.
• Flour - 450 g
• Baking powder - 12 g
• Butter - 150 g
• Vanillin - 1.5 g
• Raisins - 100 g
• Sugar - 400 g
• Sugar powder - 100 g
• Citric acid - 1/4 tsp.
• Salt - a pinch
• Confectionery dressing
See also my recipes:
Easter cake dough. Amazing result! I am 100% sure of this recipe
Cakes with a surprise
No eggs or butter! It is even possible for those who are on a diet
I cook eggs for Easter for 2 hours! Who has not tried it does not understand me