Kulich from the curd dough has long been considered an indispensable attribute of the Easter festival, bearing a certain ritual burden. But, perhaps, one should not forget about its more prosaic, purely culinary significance. After all, Easter cake is also simply delicious, very nutritious pastries, which can please the family at an evening tea party.
Perhaps, at first it is worth mentioning what is often called Easter cottage cheese, that is, a special, purely Easter cake of cold preparation. Many people, celebrating the celebration of Easter, decorate the table with painted eggs and Easter cakes that do not contain any crumbs of cottage cheese, forgetting that traditionally the festive pastry was achieved precisely by the abundance of carefully crushed, not too thick and sour curd. So, what is the cold recipe for cottage cheese cake or how to bake cottage cheese cake with pleasure?
First of all, you should take care of the quality of cottage cheese. It should be moderately acidic and by no means coarse, as it happens if the mass is too overheated during curling. Indeed, such a cake will consist practically of cottage cheese, with small additives for the taste, tenderness and stickiness of the mass.
Ideally, this cottage cheese should be wiped through a sieve so that its particles are very small, it is almost impossible to achieve this effect by rubbing with a spoon, and the latest kitchen appliances will do little.
Separate warm butter with powdered sugar and salt, and it is desirable that large grains are not caught in the salt. Then sour cream is added and mixed there. This mixture, whipped until smooth, is added to the curd and thoroughly mixed with it.
The finished mass is placed (preferably with hands) in a special pasochnik form, and then it is installed on the elegant dish with the open side and the form is carefully removed. An open cake in this way can be decorated with protein glaze and multi-colored pieces of candied fruit. By the way, before the formation of Easter cake, raisins scalded with boiling water can be added to the dough. Ready cake should be covered with a clean napkin and left in the refrigerator for the night.
As for the ingredients, the cottage cheese cake recipe is as follows:
A kilogram (or a little more) of cottage cheese will require about a hundred grams of butter, half a glass of sugar (better than powdered sugar), as much sour cream and a teaspoon of salt - without a slide.
But most housewives still prefer to bake curd cake
to a bright holiday. What will be the recipe for cottage cheese cake for this case?
Dissolve the yeast in half a glass of warm milk to prepare the dough, add an incomplete tablespoon of sugar. Cover so that the dough would not cool.
Pour another half a glass of warm milk into thoroughly mashed cottage cheese (400-500 grams), add a glass of sugar (slightly incomplete), a teaspoon of salt without a hill and a gram of two hundred butter, warmed to a semi-liquid state.
Having thoroughly mixed all this, add yeast that has dissolved in milk, add about three glasses of flour and stir, at this time you can add raisins, candied fruits or not very finely chopped nuts. After mixing, gradually add another three or four glasses of flour. Cover the finished dough and leave to approach in a warm place until it doubles in volume.
Then lay in greased forms, let it settle down slightly and put in an oven preheated to about 180 degrees. When the cakes are taken out of the oven and freed from the tins, they can be covered with glaze, for Easter it is certainly white, in other cases tinting is also allowed. This cottage cheese cake recipe is just one of many. There are many more options for both Easter cakes and curd muffins. Culinary Internet pages are simply full of recipes for a lot of cottage cheese cakes. Enjoy your meal!