Curd cake with raisins
4 servings
80 minutes
Cottage cheese cake with raisins is a delicate, airy, and aromatic treat from European cuisine. It combines the softness of cottage cheese, the sweetness of raisins, and a light citrus note of lemon zest, creating a harmony of flavors. Historically, such baked goods were popular in home kitchens across Europe where cottage cheese was valued for its nutrition and rich taste. This cake is perfect for cozy tea times and breakfasts; it's easy to make and consistently delights with its tender texture and pleasant sweetness. It works well as a standalone dessert or paired with a cup of fragrant tea or coffee.
1
Soak the raisins in boiling water for at least 10 minutes. Sort and rinse.
- Raisins: to taste
2
Soften the butter at room temperature (or in the microwave), beat with sugar for 1.5-2 minutes on medium speed.
- Butter: 150 g
- Sugar: 170 g
3
Add the cottage cheese and continue whisking until smooth.
- Soft curd cheese: 250 g
4
Add eggs one by one, beating after each.
- Chicken egg: 3 pieces
5
Gradually add flour, baking powder, vanillin, and salt, mixing until smooth (I also do this with a mixer).
- Wheat flour: 300 g
- Baking powder (raising agent): 1 teaspoon
- Vanillin: pinch
- Salt: pinch
6
Add raisins and zest (can be omitted) and mix.
- Raisins: to taste
- Lemon zest: 3 tablespoons
7
Grease the mold with oil and transfer the prepared dough into it.
- Butter: 150 g
8
Place in the oven at 180 degrees for 50-60 minutes.
