How to make a yeast-free cottage cheese Easter cake to make it the main decoration of the Easter basket

The main decoration of any Easter basket is Easter cake. It is also the main dish of one of the main Christian holidays of the year. That is why it is very important that Easter cake not only looks good, but also tastes delicious.

Food blogger Lisa Glinska shared a recipe for this particular yeast-free Easter cake on Instagram. She also provided two recipes for icing that would be perfect for a yeast-free cottage cheese cake.

Ingredients

• Cottage cheese 9% - 200 gr
• Soft butter - 100 gr
• Sugar - 4 tbsp
• Eggs - 2 pcs
• Flour - 150 gr
• Baking powder - 8 gr
• Dried cherries - 70 g

Ingredients for berry glaze

• Berry puree - 60 g
• Sugar - 120 g
• Gelatin - 5 g + 25 ml of water

Ingredients for classic protein glaze

• Powdered sugar - 120 g
• Protein - 30 g (1 pc)
• Citric acid - a pinch

How to prepare.

1. Beat butter and sugar, add eggs and mix.

2. Grind the cottage cheese through a fine sieve and add to the main mass. Mix well.

3. Add the flour mixed with baking powder to the dough and mix again.

4. Cut the dried cherries in half and mix into the dough.

5. Put the dough into the baking tins, filling them up to halfway.

6. Put in the oven preheated to 170 degrees for 35-40 minutes.

7. Prepare the berry glaze. Soak gelatin with water and leave to swell for 10-15 minutes.

8. Mix the mashed potatoes with the sugar and heat over low heat until the sugar melts.

9. Add gelatin and mix thoroughly.

10. Beat at high speed until completely cooled.

11. Cover the cakes with the glaze, garnish with dried cherries and leave to harden for 7-8 hours.

12. Prepare the classic white icing. Mix all the ingredients.

13. Beat with a mixer.

14. Apply to the cake and leave for 20-30 minutes.