Cottage cheese cake without yeast like a cupcake

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to bake cottage cheese cake without yeast like a cupcake? Prepare the necessary ingredients for the dough. My molds are 9 and 12 mm in diameter. You need to take all the food out of the refrigerator in advance; it should be at room temperature. Melt the butter in the microwave or in a water bath. Turn on the oven at 200 degrees. Beat the eggs in a bowl until fluffy. To make them whip better, you can add a pinch of salt.

2. STEP 2

   

   Continuing to beat, gradually add sugar and vanilla. Beat for about five minutes until the mass increases in volume. What's the best way to beat? This can be done with a standard mixer or a blender with a whisk attachment.

3. STEP 3

   

   Add melted butter and 9% fat cottage cheese to the egg mixture, cooled to room temperature. You can first grind the cottage cheese through a sieve. Beat everything until smooth and without lumps.

4. STEP 4

   

   Put half a teaspoon of soda into a glass with three tablespoons. l. vinegar and add to the dough. This amount of vinegar should not be scary, I have been baking these cakes for a long time and always add so much vinegar, it evaporates during a chemical reaction and leaves no taste or smell. The mixture will sizzle and foam, as desired. This procedure will rid the baked goods of the soda taste and at the same time make them fluffy.

5. STEP 5

   

   Take a third of the flour (pre-sifted), add a teaspoon of baking powder to it, also add to the dough and beat at low speed. Do this carefully so that the dough does not splatter. Do not immediately turn on high speed, but immerse the mixer blades completely into the mixture (if possible).

6. STEP 6

   

   Add raisins, washed and dried on a paper towel, to the mixture. To ensure that the raisins are evenly distributed throughout the dough and do not stick to each other, you can roll them in flour, especially if you have sticky raisins. I don't have one, so I didn't do it.

7. STEP 7

   

   Add the rest of the flour and go through the dough with a mixer. The dough should have the consistency of very thick sour cream. The flour should mix well into the mass. You may need a little less or more flour.

8. STEP 8

   

   Grease paper forms completely with oil, fill 2/3 with dough and let stand for 5-10 minutes. Place in an oven preheated to 200C, reduce heat to 160C and bake for 20 minutes, then increase heat to 170C and bake for another 30 minutes. After this time, increase the nargev to 180C and bake for another 5-10 minutes. "until a dry skewer." Place a wooden skewer into the baked goods. If it comes out dry, it's ready. Baking time may vary depending on your oven.

9. STEP 9

   

   Prepare the necessary ingredients for the glaze. Pour gelatin over 1 tbsp. water and leave to swell. Pour sugar into a thick-bottomed pan and pour 2 tbsp. l. water. Place the saucepan over high heat and bring the water to a boil, reduce the heat to medium and cook the syrup, stirring, for about 5 minutes until thickened. Remove from heat, cool to 60 degrees. Add the swollen gelatin to the syrup and beat with a mixer for about 5 minutes. You can decorate Easter cakes.

Comments on the recipe

katushafin

16.10.2023

4.6

Another Easter cake recipe that I really liked. I recommend.

Veronica

16.10.2023

4.8

Tell me, why add so much vinegar? Should I just replace the baking soda with baking powder?

Julia

16.10.2023

5

Mine rose normally, about 4 cm, but they turned out to be quite dark on top, as if they were a little burnt, otherwise they wouldn’t have been baked inside

Julia

16.10.2023

4.5

These are what they were like before baking.

Kris

16.10.2023

4.8

Thank you very much! I made it exactly according to the recipe and it turned out great!!! The paskas have risen by 5 centimeters, are delicious and have beautiful caps))) Note: in my oven, at the very end, I again set it to 160 degrees, and kept it for another 20 minutes until fully cooked.

Yulia M

16.10.2023

4.9

It’s very strange - both baking soda and baking powder... In my opinion, this is equivalent to adding sugar and powdered sugar. It seems to me that there is too much vinegar. 1 tbsp is enough. And the baking method made me think... the dance with a tambourine around the oven is still missing. Such temperature changes will not benefit any test. And knowing myself, I would simply forget about the time to run to the oven every 15-20 minutes. Everything will be baked at 180C. And I wanted to look at the photo of the Easter cake inside.

Lyalich

16.10.2023

5

I read the recipe and in my opinion, there are several mistakes 1 - if eggs and sugar are beaten into a fluffy foam, then all other mixing is done only by hand, from bottom to top and very carefully so that the air bubbles that you whipped do not burst. Otherwise it was a monkey's work. Here, most likely, it was necessary to beat only the yolks, and beat the whites separately at the end until a stable foam and add them as the last step. 2 - Regarding the vinegar. Soda is quenched only if the original product does not contain acidic ingredients. So, for example, pancake dough made with fresh milk, since there will not be enough lactic acid and the leavening will not be as necessary. Here the reaction will be due to the baking powder (it contains lemon) and cottage cheese. In addition, when you extinguish soda with vinegar, the reaction occurs outside the dough, and it gets residual carbon dioxide and acid. And this is not enough for a pastry. So, in my opinion, vinegar is completely out of place here. Moreover, the acid will not go anywhere. And for leavening you only need baking powder and soda, which need to be added to the flour and mixed. I didn’t want to offend anyone, this is my opinion.