Wet Cake with Cottage Cheese

Deliciously delicious, moist, rich yeast cake with cottage cheese – this is a wonderful holiday baking! Such a cake with curd filling will certainly become the main decoration of your festive table. Try it and see for yourself!

Servings: 16

Cook: 5 hours

Ingredients

For the dough:

• Flour – 370 g
• Sugar – 100 g
• Dry yeast – 5 g
• Orange zest – 1 teaspoon
• Milk – 100 ml
• Eggs – 2 pcs.
• Butter – 70 g
• Vegetable oil – 3-4 tbsp

For filling:

• Cottage cheese – 300 g
• Sugar – 70 g
• Vanilla sugar – 10 g
• Yolk – 1 pc.
• Raisins – 60 g
• Yolk for greasing the cake – 1 pc.
• Powdered sugar for cake decorating – to taste

Directions

1. We start with dough. Add yeast to warm milk, 1 tbsp sugar, 2 tbsp flour, mix thoroughly until smooth. Cover with cling film and leave warm for 30 minutes. I put it in a warm oven.
2. Grind eggs with sugar and orange zest to white.

   

3. Pour the egg mass into the “matched” dough, mix and gradually add the remaining flour.
4. Next, add soft butter, and then sunflower oil. Knead the dough well for 10-15 minutes. Cover the dough with cling film and place in a warm oven for 1 hour.
5. Cooking the filling. Pour raisins with boiling water for 10 minutes, rinse and dry.
6. Add yolk, vanilla sugar, sugar to the curd, mix everything. Add the raisins, mix again. The curd filling for the pie is ready. If the filling turned out to be liquid, you can add 2-3 tbsp decoys.
7. Lightly knead the dough that has come up and roll it into a rectangular layer, about 30×53 cm, about 4-5 mm thick. The pie is designed for a mold with a diameter of 20-22 cm.
   Distribute the filling from above, a little short of the edge of the dough. We turn off the roll.
8. We pinch the edges. Roll the roll a little, stretching it slightly.
9. We cut the roll in half lengthwise and weave it with a cut up.
10. Gently put in a mold greased with vegetable oil. Cover with cling film and leave in a warm oven for 1 hour.
    Then grease the top of the cake with yolk.
11. We place the pie with cottage cheese in an oven preheated to 170 ° C for 25 minutes. Then lower the temperature to 150 degrees and bake the yeast dough pie for another 20 minutes. If the “tanned” crust on top of the cake has already formed, and the cake is not baked yet, cover it with foil and bring it to readiness. We check the readiness with a wooden skewer (it should come out dry and clean).

    

12. Let the cake cool for about 10 minutes. Take it out of the mold, cool it until warm and sprinkle the cake-cake with cottage cheese on top with powdered sugar.

    

Bon Appetit!

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