Cottage cheese Easter cake on yeast-free dough: be sure to make this pastry for the holiday

It is not necessary to use yeast to make Easter cake. The baking mass will turn out to be very loose if you add whipped cottage cheese to it. You don't have to wait for the dough to rise, so it will be much faster to make a cottage cheese Easter cake.

The idea of making a cottage cheese Easter cake without yeast was published on the Instagram page of food blogger Alina with the nickname alin_withkitchen. The pastry is quite tender and moist.

Ingredients:

• cottage cheese - 400 g
• sugar - 200 g
• vanilla sugar - 10 g
• flour - 350 g
• eggs - 4 pcs;
• salt - a pinch
• baking powder - 24 g
• candied fruit - 200 g
• butter - 100 g
• zest of 1 orange.

Method of preparation:

1. Beat cottage cheese with a blender until smooth and pasty.

2. Combine the soft butter with the sugar, beat with a mixer until white, add the eggs one at a time and beat again each time.

3. Add the zest of 1 orange, vanilla, cottage cheese and beat again until smooth.

4. Add the sifted flour, baking powder, and mix.

5. Add dried fruit, mix.

6. Fill the molds for Easter cakes a little more than halfway. Use a wet spoon to smooth the surface of the future Easter cake so that the caps are even.

7. Bake at 170 degrees on medium for 35 minutes.

8. Then bake for another 10-15 minutes. The tops of the caps should be golden.

9. Check doneness with a skewer before pulling out.

10. Decorate after cooling.