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FAST AND EASY! The dough is kneaded and baked immediately. And the glaze is ready in a couple of minutes. The cake turns out moist, not dry at all, tender and airy! Easter cake with cottage cheese and poppy seeds is a win-win option. No one will believe that you cooked them so quickly.
#KULICH, #cottage cheesecake, #cake, #tea, #without yeast, #cooking, #baking, #recipes, #sweets, #my kitchen recipes,
RECIPE:
For the test:
Cottage cheese - 200 grams;
Eggs (CO) - 2 pieces + yolk;
Sugar - 120 grams;
Butter - 100 grams;
Vegetable oil - 30 grams;
Flour - 220 grams;
Poppy - 25 grams;
Raisins - 30 grams;
Baking powder - 15 grams;
Vanilla sugar - ½ teaspoon;
Salt - ¼ teaspoon.
For the glaze:
Egg (SO) - 1 white;
Powdered sugar - 100 grams;
Lemon juice - 1 tsp. spoon;
Salt - a pinch.
PREPARATION:
1. Grind the cottage cheese through a sieve, steam the poppy seeds with boiling water and grind, wash the raisins in warm water and dry.
2. Beat two eggs plus the yolk of one egg with sugar, vanilla sugar and salt until the sugar dissolves and the mass becomes fluffy.
3. Add very soft butter with vegetable oil to the resulting mass and mix.
4. Next add cottage cheese, poppy seeds and raisins, mix the ingredients.
5. Add sifted flour and baking powder and mix well.
6. Transfer the finished dough into a mold lined with parchment.
7. Bake in a preheated oven at 170 degrees for 40-45 minutes.
8. Allow the finished cake to cool on a wire rack.
9. For the glaze, in a container, mix the egg white with powdered sugar, lemon juice and salt until a homogeneous stable mass is obtained.
10. Cover the cooled cake with glaze and decorate with sprinkles.
Enjoy your meal everyone!
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