Simple Curd Cake
by Editorial Staff
According to this recipe, the curd cake is not wet, but not dry either, with a curd taste and aroma, and it also looks beautiful in cut.
Ingredients
- Flour – 250 g
- Baking powder – 15 g
- Butter – 100 g
- Sugar – 200 g
- Vanilla sugar – 1 sachet
- Salt – 1/3 teaspoon.
- Eggs – 3 pcs.
- Cottage cheese (I have 5% fat) – 200 g
- Cocoa – 3 tbsp (optional)
- Powdered sugar – for decoration
Directions
- Mix soft butter, sugar, vanilla sugar and salt. Mix with a mixer.
- Add the eggs one at a time and also mix with a mixer so that everything is well combined and the sugar dissolves a little.
- Add cottage cheese and mix again.
- Sift flour and baking powder into a separate bowl, mix. Combine both mixtures and mix with a spatula.
- The curd dough should be quite thick and in no case liquid, otherwise the cake will not work, it will simply boil inside or after baking it will fall. The consistency of the dough depends on the size of the eggs, the moisture content of the curd and flour, so you may need to add a little flour.
- We spread the dough in a muffin, silicone or bread pan, previously covered with parchment paper or greased with butter and sprinkled with flour.
- I decided to layer the dough with cocoa powder a little so that the cake looks beautiful on the cut. You can skip this, but if you wish, put a part of the dough into the mold and sprinkle with cocoa powder, then again a part of the dough, cocoa, etc. You can also add raisins or some other dried fruits or candied fruits to the dough.
- We put the curd cake to bake in the oven at 180 degrees for about 35-40 minutes, depending on the shape and characteristics of the oven.
- After about half an hour, start tasting (piercing) the cake with a wooden skewer, it should come out dry without traces of dough.
- The curd cake is ready. Sprinkle with icing sugar before serving. Bon Appetit!
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