Curd Cake “Dream” (in a Slow Cooker)
by Editorial Staff
Curd cake is a simple and delicious pastry in tea. The dough for the pie is prepared on the basis of cottage cheese, kefir and eggs, without adding oil. The curd cake tastes like a cake, its texture is porous, tender and airy. You can cook not only in a multicooker, but also in the oven – the result will always please. Happy baking!
Ingredients
- Cottage cheese – 250 g
- Kefir – 120 ml
- Eggs – 3 pcs.
- Sugar – 180 g
- Vanilla sugar (optional) – 1 teaspoon
- Flour – 350 g
- Baking powder – 1 teaspoon.
- or soda – 0.5 teaspoon.
- Butter – for greasing the mold
Directions
- Grind cottage cheese with kefir. (If the curd is dry, then first rub it through a sieve.)
- Mix eggs with sugar.
- Beat eggs with sugar until fluffy white mass. Add vanilla sugar if desired.
- Add the egg mass in portions to the cottage cheese with kefir, stirring with a spatula.
- Mix flour with baking soda or baking powder.
- Add flour in parts into the dough, stirring each time until smooth. At this stage, if desired, you can add raisins, apples, nuts or chocolate to the curd dough.
- Put the curd dough in a greased multicooker bowl, flatten. Bake the curd pie in a slow cooker on the “Baking” mode for 1 hour (or in the oven at 180 degrees for 30-40 minutes).
- Allow the finished curd pie to cool on a wire rack and serve.
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