Cake curd without yeast

The recipe for cottage cheese cakes without yeast includes the following ingredients: cottage cheese, wheat flour, butter, medium-sized chicken eggs (45-50 grams each), granulated sugar, vanillin, baking soda and sluggish cranberries. By the way, if you wish, you can add to the dough the zest of citrus fruits, a little fragrant alcohol, replace cranberries with raisins or other dried fruits. All products should be at room temperature. I decided to decorate the finished cakes with a Swiss meringue, and you can choose your decor version.

Since we will prepare the dough for cottage cheese nonsense clicks very quickly, we immediately turn on the oven (180 degrees). In a suitable dish, break two chicken eggs and pour 200 grams of sugar with a pinch of vanillin (can be replaced with a teaspoon of vanilla sugar). Tip: the amount of sugar can be reduced (50 grams), but in the opinion of my family, pastries and so turned out to be not cloying and well -balanced.

Beat the eggs with sugar to an increase in volume and light fluffy foam, then add 120 grams of soft (remove in advance from the refrigerator and leave on the table) butter.

Once again, we beat everything a little and put 250 grams of cottage cheese. Choose it any fat content that suits you the most — I have 5%. The main thing is that the cottage cheese is not pasty.

Mix everything and pour 250 grams of wheat flour of the highest grade mixed with a half teaspoon of baking soda and sifted.

The dough for cottage cheese nonsense cakes is thick, but not very dense. We do not interfere for a long time — until the flour will moisturize.

Then add 120 grams of dried cranberries (or other dried fruits) and neatly, but evenly interfere with the dough.

The dough for cakes is ready, it's time to form and bake them.

I decided to make 3 small Easter cakes. In this case, I use tin cans from under the stew (those that weighing 525 grams). I missed the bottom and walls of clean and dry cans with vegetable oil — paper sticks better to it and does not deform. We lay the parchment mugs at the bottom, and along the walls we put long cuts of paper, above the level of the cans. Thus, the Easter cakes then not just do not stick to the forms, but easily jump out of them — just turn the tin turn over.

We lay out the dough — I have 3 parts of 340 grams each. It is important to divide the dough in portions so that in each form there is the same amount. To do this, I always use kitchen weights. This technique allows the workpieces at the same time bake.

We bake cottage cheese cakes without yeast at 180 degrees 30-40 minutes (I was ready in 35 minutes). We check the cupcake for readiness with a wooden skewer or toothpick — pierce the baking in the highest place. If the beam comes out dry, cottage cheese cakes are ready.

Let them stand in banks for 5 minutes, after which we carefully take them out directly with paper.

We remove parchment paper from the walls and bottom of the baking — these are the handsome men. Let it stand and cooled down, and we will prepare the Swiss meringue.

To prepare the Swiss merengi, we need only two ingredients: egg whites and granulated sugar. If desired, you can flavor this protein cream with vanilla or other fragrances, as well as use food dyes. In addition, sometimes in the Swiss meringue there is salt and lemon juice, which are added in scanty amounts, but you can do without them perfectly. In a small clean and dry saucepan or stewpan we pour raw egg whites and pour all sugar (120 grams) at once. I have 2 proteins weigh 70 grams. Mix everything with a spoon, fork or whisk. Just mix — you don’t need to whip up yet.

Now we make a water bath. Better yet, prepare it in advance — pour water into a small pan, but in such a volume that dishes with egg proteins and sugar do not touch the surface of the liquid. We put the saucepan on the fire, let the water boil, after which we make fire below the average. We place a saucepan with sugar and proteins in the lower dish. Constantly mixing (this is important!), You need to warm the proteins with sugar to a temperature of about 60 (in different sources, the temperature ranges from 50 to 75) degrees. Since I have not yet recovered with a culinary thermometer, I always focus on my tactile sensations. Simply put, periodically lowering my finger (clean-clean, believe me) in a saucepan and try to understand how hot it is. 60 degrees for me is hot, but still tolerant.

Stopping continuously, we wait until all sugar crystals are completely dissolved, and the proteins will begin to get a little cloudy. Now it's time to beat everything at low speed with a mixer or just a whisk. Beat proteins with sugar until smooth air mass. That is, very delicate, without tight protein foam, is formed.

The basis for the Swiss merenga has already warmed up enough, so we remove the saucepan from the water bath. We need to stop the heat treatment of proteins, so it is important to quickly cool them. To do this, place the saucepan in a larger -volume dishes in cold water or pour into a cold clean container in which continue to whip the future cream.

Now we whip the meringue at high speed with a mixer until the proteins are completely cooling (this will need another 5-6 minutes). The finished Swiss meringue is quite dense, thick, smooth and shiny. She holds her shape perfectly. Scrap the protein cream from the walls of the dishes. Now we will prepare a confectionery bag with the necessary nozzle, fill it with Swiss meringue and decorate the Easter cakes.

I wanted to make such roses, and you can simply cover the cakes with this protein cream using a tablespoon. The Swiss Merienga holds the uniform perfectly, remains stable, and after about a day it is not covered with a sticky thin crust.

I hope that the recipe for Easter cottage cheese cakes without yeast will come in handy. Irishka, another thanks for the inspiration and such a delicious order!

I could not help but show a traditional incision. Great -free cottage cheese cakes will delight you with their air and porous texture, delicate aroma and magical taste. Prepare for health, friends!