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Cottage cheese Easter cake in the oven
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Cottage cheese Easter cake is not just a dish, but a whole tradition that brings families together at the festive table. Its special pyramid shape is reminiscent of the high walls of the Jerusalem Temple, bringing a sense of grandeur and significance to your home. Baking in the oven gives the Easter cake a dense and firm texture that holds together rather than crumbling, making it ideal for breaking and tasting. And what a fragrant symphony vanilla and lemon zest create — a real feast for the senses!
# Variations
Try adding raisins, dried apricots or candied fruit for a variety of flavours. Instead of sour cream, use 33% cream and add ground nuts — this Easter cake will definitely not go unnoticed on the table.
# Secrets of tenderness and taste
To make the Easter cake light and airy, be sure to rub the cottage cheese through a sieve twice. The eggs must be beaten until white and foamy to create a light texture. After adding the flour, mix the dough gently so as not to lose its tenderness.
# Tips on ingredients
Use 9% fat homemade cottage cheese for a rich flavour. The butter should be at room temperature, so it is best to take it out in advance. Choose large C0 eggs — they will add the necessary volume and tenderness.
# Small culinary nuances
Bake the Easter cake at a low temperature to ensure even baking. Do not open the oven for the first 40 minutes to avoid a sudden change in temperature. The cooling process should be gradual — leave the Easter cake in the turned-off oven with the door slightly open.
Ingredients for the recipe
Ingredients
President Tvorozhna Tradytsiya Cottage Cheese 9% 300g
600 g
Marka Promo White Crystalline Sugar 1kg
150 g
Yasensvit Super Max Chicken Eggs СВ 10pcs
3 pcs
Molokia Sweet Cream Butter 82% 180g
100 g
Sour Cream Ferma 20% 200g
200 g
Khutorok Premium Wheat Flour 1kg
80 g
Pripravka Vanilla Sugar 10g
10 g
Lemon
zest — 1 tsp
Pripravka Himalayan Pink Salt 200g
0.5 tsp
Preparation steps
01
Preparing the curd — Rub the curd through a fine sieve twice for perfect smoothness. ⏱ 10 min. Guideline: the mixture should be smooth and lump-free.
02
Beating the base — Beat the softened butter with the sugar, add the eggs one at a time, beating until white and fluffy. ⏱ 8 min. Guide: the mixture should be light and fluffy.
03
Combining the ingredients — Add the cottage cheese, sour cream, vanilla sugar and lemon zest to the oil mixture. ⏱ 5 min. Guideline: the mixture should be smooth with no streaks.
04
Adding the flour — Sift the flour with the salt and carefully fold in with a spatula, working from the bottom up. ⏱ 3 min. Guide: the flour should be completely incorporated.
05
Shaping — Spread the mixture into a greased Easter mould or round baking tin. ⏱ 5 min. Guideline: the surface should be smooth, without air bubbles.
06
Baking — Bake at 160°C for 45-50 minutes without opening the oven. ⏱ 50 min. Guideline: the surface should be golden brown, and a toothpick should come out clean.
07
Cooling — Cool in the turned-off oven with the door slightly open for 1 hour. ⏱ 60 min. Guideline: the Easter cake has not settled and holds its shape.
08
Final cooling — Remove from the mould after complete cooling and store in the refrigerator. ⏱ 120 min. Guideline: it should be easy to remove from the mould.
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Tip Serve the curd Easter cake on a pretty plate, decorated with fresh berries and mint. Traditionally, Easter cakes are blessed in church and served at Easter with kulich and painted eggs.
Where to order ingredients
Select the required ingredients in one of the stores
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