Curd cake with raisins
10 servings
60 minutes
Cottage cheese cake with raisins is a classic dessert of European cuisine, combining the tenderness of cottage cheese dough and the sweet notes of raisins. Its history traces back to traditional baking recipes where cottage cheese was used to give the dough softness and airiness. This cake has a rich, slightly vanilla flavor and a pleasant texture: it is covered with a crispy crust on the outside while remaining moist and tender inside. The raisins soaked in the dough add natural sweetness and a light fruity tartness. Perfect for cozy family breakfasts, festive tea parties, or simply as a heartfelt treat. It is served with coffee, tea, or even sour cream frosting. The simplicity of preparation makes it accessible for anyone wanting to experience the warmth of homemade baking.
1
Preheat the oven to 180 degrees. Grease the loaf pan (22.5x12.5 cm) with oil.
- Butter: 150 g
2
Beat the soft butter with sugar at high speed for 5 minutes.
- Butter: 150 g
- Sugar: 300 g
3
Add cottage cheese and whip again until completely homogeneous consistency.
- Curd cheese (tvorog): 250 g
4
Add the eggs one at a time, continuing to beat.
- Chicken egg: 3 pieces
5
Add the baking powder and sifted flour. Mix everything again at low speed.
- Baking powder (raising agent): 16 g
- Wheat flour: 300 g
6
Add raisins (washed, dried, and lightly coated in flour).
- Raisins: 200 g
7
Place the dough in the prepared mold. Bake for 55 minutes (depending on the oven). Check readiness with a toothpick.
