Easter cake from cottage cheese pastry with raisins is sweet, magnificent and beautiful. To cook it, you can use the slow cooker.
Pick your recipe
You will need
- For the test:
- - 110 ml of milk;
- - 3 tsp yeast
- - 100 g of sugar;
- - 2 eggs;
- - 100 g of oil;
- - 150 g of fatty cottage cheese;
- - 1 bag of vanillin;
- - 500 g flour;
- - 0.5 tsp salts;
- - 5 tbsp raisins.
- For glaze:
- - 1 protein;
- - 0.5 tbsp. powdered sugar;
- - lemon juice.
- To decorate:
- - confectionery beads;
- - multi-colored dragee.
Instruction manual
1
Heat the milk and dissolve the dry yeast in it, add 3 tbsp. flour and 1 tsp sugar, stir well and place the dough in a warm place for half an hour.
2
Pound the eggs with the remaining sugar and vanilla, pour them into the matching dough and mix. Add cottage cheese and finely chopped butter to this mass, and mix the ingredients thoroughly again.
3
Gradually mix all the flour and knead the elastic dough. Cover the container with a napkin and put it in a warm place for an hour. During this time, the dough for Easter cake should double.
4
Wash the raisins well and pour boiling water so that it softens. Add raisins to a suitable dough, roll a ball out of it and transfer it to a greased multicooker bowl. Let the dough rise a little more, then bake the Easter cake in a slow cooker for 1.5 hours.
5
Beat egg white with powdered sugar and 2-3 drops of lemon juice until stable peaks. Pour the finished Easter cake with protein glaze, decorate with confectionery beads and dragees.