There is no other such a beautiful and great holiday as Easter - the day of the Holy Resurrection of Christ, annually celebrated by all Orthodox Christians. For a Russian person, Easter was, and even in the modern world, remains the most important holiday of the year, an event for which a meal is always prepared - plentiful and varied. Moreover, this is not just a “feast of the stomach”, but a table with a large number of traditional dishes, each of which carries a deep symbolic meaning. And the most important element of such a meal is a wonderful cottage cheese Easter cake. If you are able to properly use the recipe for cottage cheese Easter cake, prepare and store a treat in appropriate conditions, then this unsurpassed food can be stored for a whole week. It completely does not lose its qualities, and remains tasty, fragrant and soft, as at the moment when it was removed from the oven.
The recipe for a cottage cheese Easter cake can be this: you need to take flour (550 gr.), Eggs (6 pcs.), Cottage cheese (100 gr.) And milk (450 gr.). In addition, you will need butter (180 gr.), Yeast (40 gr.), Sugar (400 gr.), Some vanillin and salt, as well as almonds, candied fruits and raisins. The ingredients for the preparation of glaze are lemon juice (15 ml.), Egg white (1 pc.) And icing sugar (150 gr.). First you need to dilute the yeast and sugar in warm milk, gradually adding to the flour mixture. Such a sponge, carefully mixed, should be infused in a warm place until it grows in size. After that, in the dough for the Easter cottage cheese cake, you can put the yolks crushed with sugar and melted butter, salt and sugar, as well as cottage cheese. By adding whipped proteins to the mass, the dough can be thoroughly kneaded and sent to heat to insist.
At the last stage, it remains to knead the risen dough, add raisins, candied fruits and almonds to it and put the mass in a pan for cakes. It is important to remember: so that the finished treat does not burn, the walls of the mold need to be coated with butter and sprinkled with flour a little, and put oiled parchment paper on the bottom . It is best to wait until the dough sent to the molds increases again and forms a “cap” - after that, the top can be greased with beaten egg yolk and sent to the oven for a period of 45 minutes to an hour, which depends on the size of the molds and the volume of future Easter cakes. Ready-made pastries, for which this recipe for Easter cake was used, should cool well before being covered with icing - melted chocolate, pieces of berries or dried fruits, nuts. In order for the food to cool faster, it is necessary to turn it “from side to side” from time to time, then coat with whipped yolk or decorate with any of the above products.
If you don’t know how to cook a cottage cheese Easter cake, or just want to please your family with a different meal to the holiday table, try making a saffron cake, which, if necessary and desired, can also be complemented with cottage cheese. To create this baking, you should take flour (2 kg.), Yeast (125 gr.), Milk (1.3 l.), Eggs (15 pcs.). In addition, you will have to take care of butter or margarine (400 gr.), Sugar (650 gr.) And saffron (7-10 gr.). Raisins and almonds (350 gr. Each), as well as lemon oil (5 gr.) - to add taste to the cake. First you need to warm the milk, dilute the yeast in it, add the eggs (10 yolks, 5 - completely), carefully pour the flour and knead the dough. When the mass is infused in a warm place, doubled in size, you can add melted butter, salt with sugar and saffron, lemon oil, almonds and raisins to it. The same products will be needed to decorate future baking, when the whole dough is “seated” in forms. To get a real recipe for cottage cheese Easter cake, you can mix cottage cheese (600 gr.) Into the mass before moving into oiled forms. Cakes are baked in the oven, preheated in advance, for at least one hour, until the magnificent “hat” acquires an even, golden ruddy color.