The whole house is filled with the smells of aromatic pastries. All the household began to often look into the kitchen and ask, well, when will they be able to taste what is being cooked in the oven and smells so delicious. The curd cake is what caused such an increased attention of my household.

And it all started with the fact that I found a pack of cottage cheese in the refrigerator that no one had ever touched. And since no one began to eat it in its pure form, I had to go for a little trick and cook something very tasty from cottage cheese and nothing but a cake came to my mind, so my dear chefs get an excellent recipe for a cottage cheese cake.

This recipe was left to me by my mom who just loves to bake. She is constantly trying to cook something tasty for our arrival to visit her. That will please us, then, in general, what to say the old school always cooks perfectly.

Curd cake the most delicious and simple recipe

Well, we will switch to cooking our delicious cupcake and to make it you will need the following

INGREDIENTS:

Cottage cheese 250 grams.

3 eggs.

A glass of sugar.

Small package of vanilla 10 grams.

100-120 grams of butter.

Baking powder 10 grams.

About 300 grams of wheat flour.

Powdered sugar for decoration.

COOKING PROCESS:

We pass the cottage cheese through a sieve so that you get a lush curd mass with which it is easier to work not with jelly with ordinary cottage cheese.


Leave the butter at room temperature for 30 minutes to make it more pliable.


And we mix it with sugar, vanilla and cottage cheese. Then beat this whole story with a mixer for about 3 minutes.


Now add the eggs and continue to beat the mass with a mixer until smooth.


1. We continue to work with a mixer for a few more minutes as it is necessary for the eggs to fit tightly into the curd mass
   

Divide the flour into two portions and pour the baking powder into the first portion of the flour.


Mix well and gradually start adding flour.


It is better to mix the dough by hand without using a mixer. Pour out the remaining flour and continue kneading the dough.

The cake dough should be slightly thicker than thick sour cream. Sorry for such a vocabulary phrase.


Cover the baking dish with parchment and put the dough in it, distributing it well over the shape and filling all the voids with the dough.

Ingredients:
Cottage cheese - 400 gr
Flour - 2 cups
Sugar - 2 cups
Egg - 4 pieces
Butter - 4 tablespoons
Sour cream - 4 tablespoons
Soda - 1 tsp
Vinegar - 1 tsp

How to make curd cake

First, I pour cottage cheese into a bowl, drive in eggs. I knead the cottage cheese with eggs a little, add sugar, knead again. Here I add sour cream and here I add melted butter, knead. When I mix this mixture, I add soda. I quench the soda with vinegar and add it to this mixture. I mix everything well. And the last ingredient remained - flour. I also add flour here, and knead everything well. Stir until smooth.

I kneaded the dough, it takes just 5 minutes. And now I will transfer it to the mold in which I will bake it. I'm baking in a silicone cupcake. You can, in principle, take any other metal that you have, but if you don't even have any other cupcake maker, you can just take a baking dish. It will also taste good, but it will not look like a cupcake.

I'll grease the cake pan with some sunflower oil. In general, you can not lubricate with sunflower oil. And I put my dough into it. The dough must be laid out evenly so that it is well distributed in shape.

I put the dough in the cupcake. Now I'm going to put it in the oven. I heat the oven to 180 degrees, it will bake for about 40-45 minutes. Look at the cake as usual, check the dough with a wooden stick. In my case, the cake was baked for 50 minutes. It has already baked, cooled down a little, and now I am transferring it to a plate, I will take it out of the mold. I will soften the top with powder for beauty.

Honestly, honestly, me it's hard to imagine a cupcake tastier than curd ... Perhaps, only the famous “Zebra” can compete with him, but only because “Zebra” is a pie from childhood, and everything from childhood is tasty and beloved. This curd cake is best stored in the refrigerator if not eaten within the first hour after preparation. And the temptation is great! But before serving it is still better to warm it up: there is a lot of cottage cheese in the composition, and in the refrigerator it hardens, and after heating it again becomes tender and soft. In addition, you can add cottage cheese to the dough in its original form, or rub through a sieve or punch with a blender. I prefer the smooth and uniform texture, but in the case of the pristine, grains of cottage cheese will come across.

Curd cake according to GOST

The recipe was taken a long time ago from Chadeyki

250 grams of sugar (yes, sweet, but thanks to this and moist)
225 gr flour
200 g of cottage cheese at room temperature (rub through a sieve)

3 eggs at room temperature
1 teaspoon baking powder
vanillin
icing sugar for decoration

Mix sugar with butter and beat with a mixer until smooth. Add eggs one at a time and beat until creamy. Then add pureed cottage cheese, vanillin. Then add flour with baking powder and mix quickly until smooth.

Bake in a rectangular shape, lined with parchment, at a temperature of 170 degrees. about 1 hour until golden brown. Cool the finished cake slightly and sprinkle with powdered sugar.

Curd Lemon Cupcake

This cake contains more cottage cheese, and the lemon not only makes it fragrant, but also gives it a slight sourness, because juice is also added to the dough, and therefore soda is used instead of baking powder.

200 g sugar
255 g flour
270 g of cottage cheese at room temperature (rub through a sieve)
115 g softened butter
3 eggs at room temperature
1 lemon (finely grate the zest, squeeze and strain the juice)
1 teaspoon of baking soda
icing sugar for decoration

I want to pamper you with baked goods today! These cottage cheese muffins really liked me and my loved ones. And it is convenient that they are small in size. The husband and children, just not noticing how they eat this portion. Some with milk, some with cocoa, and some with tea. Children especially like cottage cheese muffins.

Therefore, I believe that the recipe is worthy to be in the culinary notebook of any housewife and mother.
I have very small silicone molds in the form of hearts, it is very convenient to take out baked goods from them. For those who do not have such forms, you can bake one cake with cottage cheese in a large form. This will not change the taste.

Delicious curd muffins recipe

Ingredients:

• Cottage cheese - 200 grams,
• Sugar - 200 grams,
• Eggs - 3 pieces,
• Butter - 100 grams,
• Baking powder - 2 teaspoons
• Flour - 200 grams,
• Vanillin - optional
• Salt is a pinch
• Vegetable oil for lubricating molds (metal).

Cooking process:

What I liked about the preparation is that you don't need to beat the eggs until they are fluffy, like for a biscuit. Beat eggs with sugar lightly with a whisk, add a pinch of salt.

While we whisk, put butter in the microwave or on the stove. We heat the oil in any convenient way. Add melted butter to the beaten eggs, not hot, otherwise the eggs will curl. Butter can be added and softened if you leave it on the table at room temperature beforehand. Beat everything with a whisk until smooth.

The next step is cottage cheese. I had a pack of 1% store-bought cottage cheese 220 grams, used it all, although the recipe only goes 200 grams. I want to say that I baked cottage cheese cakes with fatter cottage cheese, I did not notice the difference.

We transfer the cottage cheese to the egg mass, knead everything well. If you do not like grains in baked goods, you can rub the cottage cheese through a sieve or blender, well, or pass it through a meat grinder. In this recipe, it turns out both so and so tasty, so I figured that you probably can not make unnecessary movements, but just quickly mix everything in turn.

Next comes the flour. I always sift flour. Mom taught me, I can't do it any other way now. I lightly mix the sifted, oxygen-fortified flour with baking powder. At this point, you can add vanillin as well. Gradually add flour to the curd dough, and knead the mass well with a spoon.

The muffin dough is ready, you can preheat the oven to 180 degrees. In the meantime, distribute the dough into forms. This time I decided to take such beautiful shapes. They are small, convenient and heart-shaped baked goods are very popular with my kids. But since the dough did not fit in, I used my old metal molds as well. Here they must be lubricated.

We send the molds to the oven and bake at 180 degrees for 30-40 minutes. Again, depending on what shape you have in terms of volume. Observe the baking and check the doneness with a match.

ready, it's time to get them out of the oven and let cool slightly. Then remove from the molds and garnish with berries or powdered sugar. Such cottage cheese muffins do not stay stale for a long time. They are eaten very quickly!

For the recipe and step by step photos thanks to Svetlana Kislovskaya for cooking.

Enjoy your tea and good recipes!

Delight your loved ones with incredibly tasty cottage cheese cakes, especially since they are prepared with incredible ease. Quick-to-prepare, hearty and aromatic muffins with sour cream and raisins can be served for breakfast and dinner: with a cup of jelly, warm milk or hot coffee. Juicy and tender cottage cheese muffins will appeal to absolutely everyone, but children especially love them: give them sweet joy.

Ingredients:

• 200 grams of cottage cheese of any fat content;
• 2 tablespoons sour cream;
• 2 fresh chicken eggs;
• 20 grams of butter;
• 180 grams of flour;
• 180 grams of granulated sugar;
• 0.5 teaspoon of baking soda;
• 0.3 teaspoon salt;
• 50 grams of raisins.

Incredibly delicious cottage cheese muffins. Step by step recipe

1. Rinse the raisins well, fill them with hot water and let them swell a little.
2. Melt the butter over low heat or microwave.
3. Mash cottage cheese of any fat content with a fork. I use homemade cottage cheese, well squeezed out of excess liquid.
4. We drive eggs into the prepared cottage cheese, pour in the cooled butter, add sugar and salt. Mix thoroughly.
5. Add sour cream, mix again.
6. Add soda, extinguish it citric acid with the addition of a small amount of water (I do this right in the bowl of dough: see my video below the recipe). Remember to stir.
7. Pour the sifted flour into a bowl, knead the dough (it should turn out a little thicker than on the pancakes).
8. Advice. If you used liquid cottage cheese, you can add more flour: look at the consistency of the dough.
9. Drain the water from the raisins, dry, add a little flour, mix.
10. We send the raisins to the bowl with the dough. Mix everything well again.
11. Grease the silicone cake pan with butter. We fill them with dough no more than half: the dough rises well during baking.
12. We put the forms on a baking sheet and send the cottage cheese muffins to the oven preheated to 180 degrees. We bake for 35-40 minutes.
13. Remove the baked curd cakes from the mold.

Cottage cheese muffins with raisins are the easiest and fastest cottage cheese baked goods. Baking on hastily in the oven: you can cook at least every day and delight your loved ones. Moreover, cottage cheese desserts are not only very tasty, but also healthy. The site "Very tasty" has recipes for muffins for every taste: go in and choose.