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Quick Berry-Glazed Cottage Cheese Easter Cakes

I baked these Easter cakes last year and loved the recipe. The cakes turn out moist and soft with a cottage cheese flavor. This recipe makes 4 cakes weighing 8 oz each. If you're short on time, you can quickly prepare a bright berry glaze for these cakes.

Sponge:

Warm Milk

1/2 cup

Fresh Yeast

1.5 tbsp (or 2.5 tsp dry)

Sugar

1 tbsp

Flour

3/4 cup

Dough:

Flour

2 2/3 cups

Sugar

2/3 cup

Soft Butter

1/4 cup

Sour Cream

1/4 cup

Cottage Cheese (9%)

1/3 cup

Eggs

Salt

1/2 tsp

Vanilla

Vegetable Oil

4.5 tsp

Dried Fruits

4.5 oz

Glaze:

Berry Puree

2.5 tbsp

Powdered Sugar

2 cups

To make cottage cheese Easter cakes, start by preparing the sponge. Add yeast, sugar, and flour to warm milk, mix well, and let it sit for about 20 minutes. The yeast should activate and form a fluffy cap.

For the dough, beat eggs, sugar, and salt until a dense fluffy foam forms. It's important to beat the eggs well - it took me about 3 minutes with a powerful mixer, a less powerful mixer will take longer.

Add cottage cheese, sour cream, soft butter, and the sponge to the beaten eggs, mix well.

If the cottage cheese has large grains, it's better to strain it through a sieve. I didn't do this, it's not critical, and won't affect the taste and texture.

Then add flour and knead the dough first in a bowl, then on the table. The dough will be sticky, which is normal. Grease your hands and the table with vegetable oil to prevent sticking, do not use flour excessively.

Place the dough in a slightly oiled bowl, cover with plastic wrap, and let it rise in a warm place. It should increase in size by 2-3 times.

Next, knead the dough, place it on the table, and add dried fruits. I used two types of raisins and dried cranberries.

Knead to evenly distribute the dried fruits and divide the dough into 4 pieces, placing them in molds. I used paper ones (approximately 85x70 inches). The dough should fill the mold about one-third full. Cover them with a towel and let them rise almost to the edges of the mold.

Preheat the oven to 400°F. Place the cakes in the oven, reduce the temperature to 350°F, and bake for 20-25 minutes until golden brown.

Place the finished cakes on a rack and let them cool.

Prepare the quick berry glaze. I used frozen raspberries, blackcurrants, and strawberries. I thawed them in the microwave and blended them.

Strain the resulting berry puree through a sieve.

To 40 grams of puree, add powdered sugar and mix well. Use finely ground powdered sugar; the glaze should be thick.

Everything is ready, now cover the cooled cakes with the glaze. It will set in 2-3 hours. Decorate the top as you like. It turns out unusual, bright, and delicious!

(4/5)