Juicy curd cake

[Preparation:]

Juicy curd cake

Category: Bakery products

Ingredients
1 glass = 250ml
OPARA:
warm milk	1 / 4st.
flour (sift)	2st. l.
sugar	1h l.
fresh yeast (pressed) or 10g dry	25g
DOUGH:
cottage cheese (preferably fatty and sour))	250g
butter (softened)	50g
sugar	2 / 3st.
salt	2 / 3h. l.
eggs	2 pcs.
egg (yolks only)	2 pcs.
flour (sift twice)	2st.
vanilla
FILLER:
a mixture of raisins, dried apricots, dried peaches, papaya, dried cherries, almonds, pistachios	1 st.

Cooking method

• Preparation:
• Prepare the forms. If tin, then put parchment on the bottom, and grease the sides with vegetable oil (odorless). If teflon - just grease with oil. If paper, then you do not need to grease with anything.
• Prepare raisins and other candied fruits or nuts (chopped medium). Rinse the raisins, dry with a towel.
• All products should be at room temperature.
• Dough:
• Combine milk with yeast, sugar, flour, stir and put in a warm place until the dough increases 3-4 times. Dough can rise in 15 minutes. Therefore, you need to keep an eye on what would "not run away."
• Dough:
• Beat eggs with sugar for 10-15 minutes until thick and fluffy.
• Pour melted butter, beaten eggs into the curd, add the risen dough, add salt and vanilla, mix well.
• Sift flour, add to the resulting mass, mix well. And start kneading. If there is HP, this is great. But you can also knead by hand (with a strong spoon .. I have an oak, strong vestka) for at least 25 minutes. It is necessary to bring the dough, ideally, to the state as in the photo, this is ideal.
• 
• But here the dough was kneaded by a machine and the flour is very strong. Our flour is of the highest grade and the only one, so you need to knead to approximately the state when the dough is held in an extended position for a long time, does not break off .... and it's still sticky.
• Stir raisins, candied fruits, nuts into the dough.
• Before there, how to arrange the dough into forms - moisten your hands with vegetable oil, then it will not stick to your hands. Fill in forms 1/2 of the height. Cover with a towel (film) and put in a warm place. Forget about the test for 3 hours. The dough rises very well to the very top of the mold! I get 2 Easter cakes (diameter 12.5 cm, height 10.5 cm). But you can also make babies in condensed milk jars (only shorten the baking time).
• Bake at 200 * C for 10 minutes. Then reduce the temperature to 180 * C for about 40 minutes.
• If the cakes will be quickly baked on top, cover with foil. We check the readiness with a dry torch.
• When ready (while the oven is very hot), sprinkle water on the tops and let stand for 10-15 minutes. Then stick the cakes out of the oven, free them from the molds and carefully transfer them to a barrel in a large container (saucepan) lined with a towel. Cover the pot with a thin towel and lid.
• The cake is ready. It remains to decorate with glaze and decorations.

Time for preparing:

4 hours

Note

JUICY, CURDY! The name speaks for itself. I strongly advise those who save time !!! For several years I meticulously chose the recipe for cottage cheese cake. Processed many recipes. Left for the moment only this one. Very dignified and also tasty: sweet, moist, delicate.
And another big plus, I repeat - the whole process is for the lazy, because you knead the dough and leave it in the form. All! The basis of the recipe from Ekaterina D from seisevn.

Very interesting recipe !!!!!!! Just check for flour

flour (sift twice) 25st.

?

Ira, I've fixed it.

Thank you. I think I'll be back soon with a report !!!!!!

How many grams of flour is 2 cups? And is it possible to bake it completely in a bread maker, and not just knead it? I have a round shape attached there, for one big cake. To understand only in what mode ...What my grandmother was baking like this, I want to try!

How many grams of flour is 2 cups? And is it possible to bake it completely in a bread maker, and not just knead it? I have a round shape attached there, for one big cake. To understand only in what mode ... What kind of baked my grandmother, I want to try!

2 glasses = 450-500g flour (+ -), now I don't have the scales with me, in a few days I will measure it - I will say for sure.
I have not tried HB. If you are friends with your HB, you can experiment. This is not a problem cake.

Thank you. I think I'll be back soon with a report !!!!!!

Irish, I'm really looking forward to it now!

2 glasses = 450-500g flour (+ -), now I don't have the scales with me, in a few days I will measure it - I will say for sure.

If there is 250 ml in a glass, then there will be 150-160 g of flour in it, and in two - 300-320.

I now have a measuring cup with water-flour divisions: if exactly 250ml = 140g flour. So 2 glasses = 280g ....: doctor: So, who has scales now. Help.

I just have the scales, but I don't have a measuring glass, I measure all the ingredients by weight. Relations with HP have not yet been finally established, but I will venture inside and out to do it in it! For some reason it seems to me that everything will work out

I think it will work too. It's a pity HB can only bake one form. You always want different sizes. And I already practiced with might and main on Easter cakes. I have new delicious recipes. Now I'm making out to share the deliciousness.

[tasha74]

tasha74, Natasha, thanks for the cake recipe! For Easter I bought a delicious curd cake, I was looking for a recipe with curd here. And I found it! How delicious! Lived up to expectations. I wanted to make it in a bread machine, but he got up like that, began to get out of the bucket even before baking. Probably in HP you need to do it in half. So I had to put it in paper molds. The bigger one didn't have time to take a picture, they ate it. And this is small. Above - sugar fondant. I thought, why do we eat such delicious pastries only for Easter? I will do more often

[Natalia]

A photo of my previous cake has disappeared somewhere. I baked it only with liquid yeast.Nataliathanks for the recipe

[niamka]

Dniamka, what a beauty! I, too, was going to bake this cake, and I have a railway. How many railways do you need?

[Elya]

Elya, Thank you! I replaced all the dough with a pre-enzyme (150g yeast + 150g flour). In addition, I took another 280g in the flour recipe.

[niamka]

niamka, Thank you! Now I will mark it to myself. Did you remove or add 280?

[Elya]

Elya, 280g is all the flour in the recipe, not counting, of course, the one in the pre-enzyme. There's another 150g

[niamka]

niamka, Thank you!

Wonderful recipe We need to think about it, or maybe bake it

You can: very fast process. It is important to prepare everything in advance and punch the cottage cheese with a blender to a pasty state. If it is whole, grains may be felt in the final baking.

I haven't baked the curd cake yet, I will definitely try it.

sprinkle with water on the tops and let stand for 10-15 minutes.

Why is this done? Never met such advice

[niamka]

niamka, Natalia, proofing in the forms how long did it take? I'm thinking of baking with liquid yeast.

[Albina]

Albina, in the forms they were brewed for 2 hours.

[Natalia]

Natalia, Thank you

Moisturize pies, pies to maintain moisture balance in the product.
They can break up quickly. Not 2 hours, but even 30 minutes. You must follow the process.
I don't know anything about liquid liquid.

I don't know anything about liquid liquid.

Here we are all "infected" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417918.0

[Tasha]

Tasha, Natasha, on liquid yeast, all processes are slower. On ordinary yeast, the cake is also allowed to rest in the form for about 30 minutes.

[Albina]

Albina, and I also got infected with tempered milk for baking.

[Tasha]

Tasha, suck! How categorical is the fact that Easter cakes cost three hours in proofing? I did everything according to the recipe, only the consistency of the dough is not the same, a little thinner, viscous. I applied the floor of the form as written. In an hour! the dough has already risen decently with a hat, it began to fall.I had to select 1-2 teaspoons. I can't bake now, but most likely in an hour.

Ale, if you took off the dough, then the already beautiful convex hat will not work, there will be a blunt top.
Three hours is not critical. As soon as it rises under the top of the mold, it's time to bake.
I wrote this recipe for a long time. I can't correct it.
But now I would also build up the sides of parchment into the uniform. Then there is no need to worry that he will run away or rise very high.

[Tasha]

Tasha, I didn’t think it was so "running", paper forms. I'll put the kids to bed and bake. Already what will be the tops, I will cover, I will mask.

Milk for dough - 1/4 tbsp. This is about 60 ml. Not a little?

[zalina74]

zalina74, do it and don't worry. I was also very surprised by this amount of milk, but no, the mixing process went well. I was surprised that this amount of milk is enough for the whole cake.
Only I missed the proofing a little, the roof of the cakes laid out in paper forms turned out to be with a small depression, and the third smallest baked in a tin can (I like it so much), so in a tin can he rose with a dome.

ok not a little, I will bake too now

[barbaris]

barbaris, good luck.

Sveta, what kind of milk? Let me read!

tempered milk for baking

Good observation about form! There is no need to make cakes from this dough for very voluminous forms. Small ones will just have a beautiful hat. The aesthetic side is also important and this should be noted.

Thanks for the quick answers. I'm already mixing It's okay
Holiday greetings!

Natasha, you missed the recipe for the white "Heidi" bread, this bread is baked in tempered milk, it is easy to make such milk, and the result is amazing.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=420643.0

Tomorrow I will most likely repeat the recipe for this cake and arrange it only in small forms to get beautiful hats. And I will classify today's Easter cakes as training ones.

I put a dough, and now I think .. dry yeast is fast-acting, right?

[Darya]

Darya, Yes.

phew, thanks calmed down!

The cakes are delicious. Mine all purred.

The dough rose very well and the "dome" was beautiful. Shapes are small to medium. Delicious. I overexposed it a little - I was afraid they would not bake, so not juicy, but still tasty. Thank you.

I got bogged down with forms - I took what I got under the arm (wide ones with low sides), so there were no domes even close. but vuuuuusnoooo!

I baked a double portion yesterday, it turned out 3pcs. for 1.5 liters and 1 pc. for 1 liter. I did it strictly according to the recipe, but in the process I had to correct it: judging by the picture, the dough turned out to be liquid, I had to stir the flour for about half a glass. The dome did not work, on the contrary, the middle sagged a little. In the context, the crumb structure is muffin, moist, I added only raisins from the fillers so as not to drown out its own aroma, which usually comes from curd baked goods. Well, what can I say ... very tasty! In the morning I enjoyed ... not to come off half a cake, this cake is for those who love muffin baked goods. The stove will definitely be still ... and it's not difficult, I kneaded and did it after work, I managed it until 24.00. Thank you very much Natasha for the recipe. now every day I will report on the recipes, I typed 3 new ... who will eat? This year I will give

Yesterday I gave my daughter one cake. Now she called and said that the cakes are very tasty, she hasn't eaten such cakes for a long time ...

thanks for the recipe. I really liked it!

I replaced all the dough with a pre-enzyme (150g yeast + 150g flour). In addition, I took another 280g in the flour recipe
Please help me determine the amount of flour, 150 + 280 is 430g.
And the author writes - 280g in 2 glasses + 2 tbsp. l. in a dough (by the way, how much is it in grams?).
And at the very beginning, the author generally wrote that 2 tbsp. is 500g of flour.
So how much flour should you put in a recipe?

It took me somewhere 400g, everything depends on flour ... This year I am going to bake them again ...will need to be calculated in grams.

So how much flour should you put in a recipe?

I also asked the same question
I love yeast baked goods with cottage cheese, I want to try to bake a cake according to this recipe. I read it from beginning to end, but I still did not understand how much flour was needed.
I'm not used to measuring glasses, everything is on the scales. Yes, and you can put it in a glass in different ways As, however, in a spoon ...