Oatmeal Cake
6 servings
60 minutes
Oatmeal cake is a delicate pastry with a rich aroma of vanilla and cinnamon, embodying the traditions of Russian cuisine. Oats soaked in fermented milk give the dough a special softness, while cottage cheese adds a pleasant texture. Dried fruits and nuts deepen the flavor, and spices provide warmth. This cake is perfect for morning tea or coffee, making it an excellent start to the day. It is healthy and filling yet remains airy and light. In Russian cooking, oatmeal pastries were often considered a symbol of home comfort and care. The aroma of freshly baked cake fills the home with warmth, and its taste makes you return to it again and again.
1
Pour kefir over the oatmeal. Let it sit for 5 minutes to swell.
- Rolled oats: 300 g
- Ryazhenka (fermented baked milk): 500 ml
2
Add egg, cottage cheese, honey. Mix well.
- Chicken egg: 2 pieces
- Curd cheese (tvorog): 300 g
3
Wash the dried fruits, chop them (except for raisins). Add nuts/seeds, cinnamon, and vanillin to the dough.
- Dried fruit: 100 g
- Nuts: 150 g
- Vanillin: 1 g
- Spices: to taste
4
Dissolve baking soda with vinegar. Add to the dough. Mix thoroughly.
- Baking soda reacted with acid: 1 teaspoon
5
Place the dough in a baking mold (for cake or pie) and bake in a preheated oven at 180 degrees for about 50 minutes.
6
Let the baked cake cool down.
