Curd cake with black currants and raisins

4 servings

45 minutes

Cottage cheese cake with black currants and raisins is a cozy treat of Russian cuisine, a combination of tenderness and rich flavor. The recipe's origins trace back to traditional village pies where cottage cheese was always the base for baking. The light, airy crumb gains a soft tartness from the black currants, while the raisins add sweetness and tenderness. This cake is perfect for a cozy family tea time or festive table. It's easy to prepare, and the aroma of fresh baking with fruity notes fills the home with warmth and joy. It can be served warm or chilled, complemented by a cup of fragrant tea or coffee.

Energy value per serving

• Calories: 278.5
• Proteins: 7.9g
• Fats: 13.5g
• Carbohydrates: 31.6g

Ingredients

• Butter: 50 g
• Sugar: 50 g
• Wheat flour: 50 g
• Cottage cheese: 100 g
• Chicken egg: 1 pc
• Blackcurrant: 50 g
• Soda: pinch
• Raisin: 50 g

Cooking steps

1. All products should be at room temperature. We mix the butter with sugar and add baking soda.

   Required ingredients:

   • Butter: 50 g
   • Sugar: 50 g
   • Soda:  pinch

2. We break an egg into the obtained mass and whisk well. We add cottage cheese, mix it, sift the flour, and mix until a homogeneous mass is achieved.

   Required ingredients:

   • Chicken egg: 1 piece
   • Cottage cheese: 100 g
   • Wheat flour: 50 g

3. Sprinkle black currants with a little sugar (they can be fresh or frozen), soak the raisins in boiling water for a couple of minutes, add to the dough, and mix gently.

   Required ingredients:

   • Blackcurrant: 50 g
   • Sugar: 50 g
   • Raisin: 50 g

4. Place the dough in a paper-lined mold and bake for 25–35 minutes at 200 degrees.