On the eve of Easter, I will cook the cheese cake. It turns out he's incredibly tasty, juicy and tender!
Preparation:
The secret to a successful Easter cake - in a properly kneaded dough, so do everything strictly by prescription.
So, we need a quarter cup of milk. We heated it and breed 8 g dry yeast (or take 20 grams of "live").
Add one teaspoon of sugar and one tablespoon of flour. Thoroughly mix all and put it on for 15-20 minutes in a warm place. During this time the yeast will begin to work actively and dough will be a little bubble and rise.
Now whisk in the magnificent mass of two eggs plus one yolk + 3/4 cup sugar. Adding thereto 250 g of fat cottage cheese (preferably take fat content 18%). Curd previously passed twice through a sieve, so that there are no lumps. Otherwise, turn the dough uniform.
Also in egg-milk mixture is added to 50 grams of melted, but not too hot butter, a pinch of salt and vanilla or vanilla sugar to taste.
Now pour the milk with yeast, stir, then add 2 cups sifted flour. Put the raisins, candied fruit, you can add nuts and mix well. The dough turns a thick, viscous, interfere with it by a mixer or wooden blades.
Then we expand the dough into 1/2 in the molds for baking Easter cakes and put in a warm place for rasstaivaniya. Top cover with cling film. One and a half to two hours the dough will double. Now you can put the cakes in the oven.
As bake: The first 10 minute bake cakes at 200 degrees, then diminish to 180 and bring to readiness. Readiness as always check with a wooden stick. The readiness is dependent on the size of shape.
We still have the egg whites. They, too, will go to the cause - we will make of them the icing for decorating. Recipe protein glaze I wrote here.
Bon appetit to you and light holiday!