The recipe for cupcakes exists almost more than scrambled eggs. Prepare them, mixing in proper proportions almost any culinary products. Curd cupcakes retain all the inherent properties of the title product - juiciness, softness, lightness. By adding raisins to them, in addition to sweetness, you also give a wonderful flavor to the dessert, creating an almost Easter mood.
Cottage cheese cake with raisins - general principles of cooking
• For baking a cake in the oven, use a special metal or silicone mold with a hole in the middle. In case of its absence, you can use any refractory form with high sides. The bottom and walls, before filling the tank with dough, be sure to cover it with a layer of any refined oil and lightly powder it with flour. This will facilitate the extraction of the finished cake.
• The consistency of cottage cheese dough can be both thick and liquid. Eggs, a ripper, sugar, as a rule, refined, and butter are added to it. Instead of butter, you can take a creamy margarine, but only quality.
• The curd dough should not contain lumps of a fermented milk product, therefore it is better to take curd curd for baking. Granular curd fray on the sieve.
• Raisins are added to the dough last. The berries are sorted beforehand, tearing off the remaining tails, and scalded with boiling water. So that the dried grapes become juicier, they are soaked in water or an alcoholic beverage (rum, cognac) for some time. Soaked raisins just before adding it to the dough should be slightly squeezed and dry well.
• Cottage cheese cake with raisins - simple and affordable pastries, which can be quickly prepared not only for everyday tea. Often the cupcakes are baked for the festive table. In addition to raisins, candied fruits and nuts are added to such pastries. Cheesecake with raisins is especially popular at Easter. Gentle, airy, not stale cupcake, if it is properly decorated, can easily replace the traditional festive cake.
Simple recipe for cottage cheese cake with raisins
Ingredients:
• three eggs;
• 250 gr. low-fat cottage cheese;
• homemade butter - 100 g;
• a glass of white flour;
• one third of a small spoon of evaporated salt;
• 100 gr. beet sugar;
• factory cultivator - 2 tsp;
• 3 table. brandy spoons;
• 100 gr. raisins.
Cooking Method:
1. Take the raisins, tearing off the tails from the berries, scald with boiling water and pour over the brandy. After 20 minutes, remove the berries from the alcohol, dry well on a linen towel.
2. In the bowl, measure the desired amount of flour, mix it with baking powder and 2-3 times reseat.
3. Put the sliced butter in the flour. Intensively grinding the oil with flour between the palms, prepare a fine crumb.
4. Pour the granulated sugar into the oily crumb, put the curd grated through a fine sieve, salt and mix.
5. Smashing eggs one at a time, and immediately stirring, bring the consistency of the curd mass to the thickness of homemade sour cream.
6. Pour the dried raisins, re-mix and pour into a refractory form, smearing it with butter beforehand.
7. Set the form in the oven, which is turned on beforehand, with a temperature of 180 degrees and leave to bake for 50 minutes.
Delicate cottage cheesecake with raisins - “Unmatched”
Ingredients:
• fat cottage cheese - 270 gr .;
• 150 gr. “Creamy” or other quality margarine;
• three eggs;
• vanillin, crystalline - 1 gr .;
• 250 gr. sugar;
• bag of factory ripper;
• 100 gr. any raisins;
• 300 gr. high-quality white flour.
Cooking Method:
1. Put the margarine in advance in a deep, narrow bowl, right in it, cut it into pieces. When the fat softens slightly, add granulated sugar with vanilla powder and beat with a mixer at low speed.
2. Without interrupting whipping, little by little enter the curd. Before adding, grainy fermented milk product must be ground through a sieve.
3. When the curd mass reaches uniformity, break all the eggs into it at once and re-beat with a mixer. 4. Set aside the mixer. In a bowl, pour in, sifting through a sieve, all the flour and ripper. Add thoroughly rinsed with hot water and well dried raisins.
5. Use the spoon or spatula to mix the newly added ingredients with the curd until the dough has a completely homogeneous consistency. It should be thick and viscous.
6. Fill the butter-covered form with cooked cottage cheese dough. Pick a form expecting to fill it in two thirds. If you do not find suitable, take a few molds.
7. Place the cupcake in a preheated oven and bake for one hour, when heated to 180 degrees.
Cottage cheese cake with raisins and apples (stuffed)
Ingredients:
• creamy, “Peasant” butter - 200 gr .;
• 150 gr. beet sugar;
• A spoonful of factory ripper dough;
• quarter spoon of burnt soda;
• two eggs;
• salt “Extra” - 1/4 tsp;
• white baking flour - 250 gr .;
• elastic, 9% fat, cottage cheese - 200 gr.
In the filling:
• one apple, medium size;
• dark raisins - 150 gr .;
• two spoons of sugar;
• 50 gr. fresh starch.
Cooking Method:
1. Mix cottage cheese with softened butter, add granulated sugar. Mixer whisk everything until a smooth, pasty paste.
2. Enter the eggs, breaking one at a time and mixing well the mass each time. Add all the flour, soda and ripper at once, knead the dough.
3. Soak the raisins, scalded with boiling water, for 10 minutes in water. Then pour into a colander and wait until all the water is gone.
4. Peel and dice the apple. Sprinkle the fruit pieces with sugar, add starch, raisins and mix the filling thoroughly.
5. Cover a small rectangular narrow shape with a parchment sheet. Place half the kneaded dough into it and spread the fruit filling evenly on top. Cover it with the rest of the dough, forcing it through a pastry syringe with a straight nozzle or a bag, and set to bake until done, about 45 minutes.
Cottage cheese cake with raisins, candied fruits and nuts - “Holiday”
Ingredients:
• 120 gr. butter in the dough and another 20 grams. for lubrication;
• two large eggs;
• sugar - 200 gr .;
• 250-gram packing of elastic high-fat cottage cheese;
• a pound of flour;
• 100 gr. candied fruit;
• 50 gr. dried cherries;
• 100 grams of any nuts and pitted raisins;
• choice: rum, brandy, liqueur - 2 tablespoons;
• dough ripper - 1 bag;
• to taste - cardamom, cinnamon or vanilla powder;
• powdered sugar.
Cooking Method:
1. Put the chopped butter in a suitable size bowl for half an hour. When it gets dark, add granulated sugar and, gradually adding eggs, quickly beat with a mixer.
2. In the resulting oily mass, add candied fruit, dried after washing the raisins, cherries and chopped nuts. Pour in the spices, pour in the rum, put the cottage cheese and mix thoroughly.
3. Combine the baking powder with flour and transfer to a bowl with the prepared oily mixture. Kneading at first with a large spoon, and then with your hands, knead the stiff, loose dough.
4. Spread out the refractory form with the parchment, transfer the dough into it and carefully distribute it over the entire container.
5. Place the cupcake in an oven heated to 170 degrees and bake without changing the temperature for 40 minutes.
6. Carefully remove the ready-made cheesecake from the mold and sprinkle liberally with powdered sugar, smearing it with oil beforehand.
Recipe for Easter cheesecake with raisins and nuts
Ingredients:
• 100 gr. quality table margarine or butter;
• one egg;
• full glass of sugar;
• bag of crystalline vanilla;
• baking soda - 1/2 tsp;
• 200 gr. fat cottage cheese;
• high-quality baking flour - how much dough will take;
• a small handful of bright raisins;
• 70 gr. walnut kernels.
For the glaze:
• one protein;
• 150 gr. powdered sugar powder;
• a teaspoon of freshly squeezed lemon juice;
• colored powder for decoration.
Cooking Method:
1. Quickly and intensively rub the lightly melted butter (margarine) with egg, vanilla and regular sugar. Add quicklime soda and once again carefully grind everything. 2. Put the curd and mix with a spoon until smooth. If the curd is granular, pre-grind it with a meat grinder or grind it through a sieve.
3. Continuing to mix, adding a couple of spoons, enter the flour and knead a thin dough, a little denser than home-made sour cream.
4. Add finely chopped nuts, washed raisins and mix everything well into the cooked curd mass.
5. Moisturize the bottom and sides of the mold with vegetable oil and lightly powder it with flour.
6. Put the kneaded dough into the container prepared in this way and place in a hot oven (180 degrees) for half an hour.
7. Beat up to obtain a stable foam one protein with powdered sugar and lemon juice. Spread the cooled cake with the prepared glaze and sprinkle it with multicolored powder on top.
Recipe for cottage cheese cake with raisins for multicooker
Ingredients:
• wheat flour, preferably in a / s - 400 gr .;
• three eggs;
• 200 gr. elastic medium-fat cottage cheese;
• teaspoon ripper;
• 200 grams of refined sugar;
• two spoons of fat sour cream;
• 150 gr. thickened high-grade cream;
• powdered sugar.
Cooking Method:
1. On a water bath, dissolve the butter, suspend it a little and add granulated sugar. At high speeds, beat with a mixer for three minutes.
2. Put sour cream to the beaten eggs, pour in the eggs and repeat the beating.
3. When foam appears on the surface of the beating mass, add cottage cheese and continue beating until a homogeneous consistency is achieved. It should not be cottage cheese lumps, so if the cheese is initially too grainy, grind it through a sieve.
4. Pour baking powder into the measured portion of flour and re-seed several times. Then, without ceasing to whip the curd mass with a whisk, gradually add all the peeled flour into it. By the end of the dough will need to knead well with your hands. It should turn out thick and even slightly tight.
5. Directly into a bowl of dough or on a table lightly floured with flour, pour out the washed raisins and stir it in, carefully kneading it with your hands. 6. Put the cottage cheese dough into the bowl of the multicooker, brush it with oil, and evenly level the surface with your hands lightly moistened with oil or water.
7. Close the lid and start baking mode for 1 hour and 45 minutes.
8. After the end of the program, remove the brew cup and cupcake from the body and place it on a stand so that the baking will cool.
9. After cooling, cool the cupcake, carefully remove it from the bowl and decorate by sprinkling with powdered sugar.
10. Do not reach the product with a hot, delicate cottage cheese cake with raisins can fall apart during extraction.
Cottage cheese cake with raisins - cooking tricks and useful tips
• It is not necessary to soften the oil in advance. This can be done using a microwave, using the defrosting mode.
• Delicate structure of cottage cheese cake, does not allow the formation of a crisp on its walls. Therefore, brushing with oil the form, it is not sprinkled with semolina or breadcrumbs. The oil layer is lightly sprinkled with flour or lined with oiled parchment.
• If you do not have a factory cultivator at hand, replace it with soda, extinguished in vinegar. Soda should be taken twice less than required ripper.
• In order not to damage the delicate cottage cheese cake when removing, release it from the form, just wait for it to cool completely.
• The finished product is usually decorated by sprinkling the surface with powdered sugar or pouring icing on it. Often the muffins are watered with melted chocolate.
• In order to keep the icing sugar well and not sprinkled further, the surface of the hot cake should be well greased with a melted or rubbed piece of hard oil before sprinkling.
