My oldest son really likes this cake. Delicate, aromatic and incredibly tasty! I first shared the recipe three years ago on my Yummy Minute channel. And so far I have received only positive feedback.
HOW TO COOK:
The main ingredient here is cottage cheese. It is very important to choose the right curd. I usually take 5% for this recipe. It should be dry and crumbly. Curd will not work! If the curd is wet, squeeze it out.
I add powdered sugar, baking powder, semolina, a packet of vanillin and vanilla pudding to the curd. It is pudding that replaces flour here. This pudding is usually sold in 40g bags. In the store, you need to look for it somewhere next to other baking goods.
But if you suddenly do not find pudding, you can replace it with 2 tablespoons. starch and another packet of vanillin.
Now I send eggs here and mix everything.
At the end I add soft butter. I stir with a fork - it's more convenient. You can use butter margarine instead of butter. But, of course, it tastes better with butter. And here - raisins. If the raisins are too dry, you can pour boiling water for a few minutes, then dry, roll in flour and send into the dough.
I spread the curd dough in a greased form. My mold is 20 cm in diameter. If your dough is too runny, do not use a split mold!
I distribute the dough in a mold and grease the cake with sour cream on top.
I put the form in an oven preheated to 180 degrees for 40 minutes. Very important! I don't open the oven door while the cake is baking! And I don't get the pie out of the oven right away. I unplug the oven and leave the cake inside for another 1 hour.
After an hour, you can get out of the mold and try.
Recipe:
• Cottage cheese (I have 5%) - 650 g
• Eggs - 3 pcs.
• Butter (or margarine) - 80 g
• Vanilla pudding - 40 g
• Vanillin - 1 pack.
• Baking powder - 10 g
• Powdered sugar - 150 g
• Semolina - 2 tbsp.
• Raisins - 100 g
• Sour cream - 1-2 tbsp.
#baking kitchen inside out