Lush curd cake with raisins
6 servings
90 minutes
Fluffy cottage cheese cake with raisins is a true masterpiece of European baking, captivating with its delicate taste and airy texture. This cake was born from the tradition of cozy home baking, where the combination of cottage cheese and butter creates an unmatched softness. The light tang of the cottage cheese is complemented by the sweetness of sugar and raisins, adding a pleasant fruity note to the dessert. Carefully whipped ingredients achieve airiness, while proper baking gives a golden and slightly crispy crust. Perfect as an addition to morning tea or an evening coffee dessert. Sprinkled with powdered sugar, it becomes a true decoration for any table, pleasing the eye and awakening the appetite. Simple to prepare yet truly exquisite, it is ideal for cozy family tea times and festive gatherings.
1
Soak the raisins in boiling water for a few minutes, drain in a sieve, and let them dry.
- Raisins: 50 g
2
Pass the cottage cheese through a sieve until completely uniform and smooth.
- Curd cheese (tvorog): 130 g
3
Beat the sugar and butter well with a blender.
- Sugar: 150 g
- Butter: 75 g
4
Add the cottage cheese and continue whisking until smooth.
- Curd cheese (tvorog): 130 g
5
Mix 2 eggs with a fork and pour them in. Mix well with a mixer.
- Chicken egg: 2 pieces
6
Add the sifted flour with baking powder and salt.
- Wheat flour: 150 g
- Baking powder (raising agent): 0.5 teaspoon
- Salt: 0.5 teaspoon
7
Mix the dough thoroughly with a mixer, adding raisins.
- Raisins: 50 g
8
Place the dough in a brick-shaped cake mold
9
Preheat the oven to 170 degrees and bake for 60 minutes.
10
Check with a toothpick or wooden stick - it should be dry.
11
Remove the cake from the oven, let it cool, take it out of the mold, and sprinkle with powdered sugar.
- Icing sugar: 1 tablespoon
