Yeast-Free Curd Cakes with Milk Powder and Condensed Milk Glaze
by Editorial Staff
Easter cake made from cottage cheese dough without yeast. It turns out a very tasty cake with a moist and tender crumb, in which there is more cottage cheese than flour. Just think, in each cake there is 100 g of cottage cheese! Moreover, the crumb itself is very porous and looks like yeast. The glaze made from powdered milk and condensed milk is moderately sweet and cooks in just a minute, dries well and does not crumble at all, and tastes like white chocolate.
Ingredients
For the dough:
- Cottage cheese (I have 5% fat) – 300 g
- Butter (melted, room temperature) – 70 g
- CO eggs – 3 pcs.
- or small eggs – 4 pcs.
- Dried fruits – 130 g
- Lemon (zest) – 1/2 pc.
- Flour – 220-240 g
- Sugar – 150-180 g
- Vanilla sugar – 20 g
- Baking powder – 15 g
- Salt – 1 pinch
- Ground turmeric – 1/4 teaspoon (for color, optional)
- Candied fruits – for decoration
For glaze:
- Condensed milk – 3 tbsp
- Powdered milk (or infant formula, or powdered sugar) – 3 tbsp (or to taste)
Directions
- Grate cottage cheese through a sieve or grind with a blender until smooth.
- The fewer grains remain in the curd, the more uniform the crumb of your cake will be.
- Break eggs into a bowl, add salt and sugar – plain and vanilla. All ingredients should be at room temperature.
- Beat with a mixer until fluffy light mass (5 minutes).
- Add melted butter at room temperature.
- Add lemon zest – remove only the yellow part of the peel with a grater. It will be no less delicious if you replace the lemon zest with orange zest.
- For a pleasant yellowish crumb color, you can add a little turmeric, but do not overdo it so that its taste is not in the finished kulich.
Beat for 30 seconds. - Add the grated cottage cheese in portions, stirring everything with a mixer at a slow speed until smooth.
- Mix flour with baking powder. Sift most of the flour (about 200 out of 240 grams) into the dough. You may not need to add the rest of the flour.
After 15 minutes we need an oven preheated to 160 ° C – it’s time to turn it on. - Stir the dough with a spatula and, while kneading, gradually add the remaining flour, observing the consistency of the dough: it should become thick, very sticky and stringy.
- Do not add too much flour, the amount depends on the moisture content of the curd and the flour itself, as well as the size of the eggs.
- Add dried fruits or candied fruits. In my case, these are cranberries and dogwood, you can add your favorite dried fruits. For example, raisins and dried apricots are suitable. They need to be steamed in boiling water in advance for 5-10 minutes and then dried very well with paper towels.
- Mix the dried fruit well into the dough.
- Grease molds with a diameter of 9 cm with vegetable oil.
I have made 990 g of dough and I put about 330 g in each mold.
With a spoon greased with vegetable oil, lightly tamp the dough so that there are no voids inside and smooth the surface of the cake, making it a little rounded. - Bake the cakes for about 40 minutes at 160-170 degrees, placing them just below the middle level of the oven.
For the last 3-5 minutes, I turn on the top grill and convection so that the cakes are well browned.
- Cover the prepared cakes with a towel and wait until they cool to a warm state.
- Prepare the glaze: add milk powder to the condensed milk. Mix them until smooth. Instead of powdered milk, you can add infant formula or powdered sugar – in the latter case, the icing will turn out to be very sweet.
When choosing the ratio of dry and condensed milk, proceed from the desired density. - The glaze tastes like white chocolate, but not so sugary.
Cover the cooled cakes with glaze. - The glaze hardens well, does not stick – you can form beautiful streaks on the beads.
- Sprinkle candied fruits on top.
- The glaze is already dry.
Cottage cheese yeast-free cakes are porous inside, the dough looks like yeast. I think this is a great alternative. There is more cottage cheese in these cakes than flour. Delicious pasca – moist, with vanilla, lemon zest and not too sweet.
Bon Appetit!
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