Delicate lemon cupcakes with cottage cheese. Cottage cheese cake with lemon and raisins

Cupcake - a simple dessert, but so many-sided! This is the secret of his incredible popularity around the world. A cupcake can be an independent dessert - large or small, portioned - as well as part of a more complex dessert. For example, cake layers and popular cupcakes are often baked from cupcake dough. And such versatility of cupcake dough is not accidental, because it is this dough that turns out to be tender, slightly moist, very rich and tasty. Indeed, in most cases, a cupcake does not even need to be impregnated - it already has everything to give gastronomic pleasure!

To the full extent, all this applies to cottage cheese cake with lemon. Having tried a cake prepared according to this recipe, you are convinced that cottage cheese and lemon are the most beautiful, almost divine flavor combination. And this is despite the simplicity and routine of these products, because it is hardly possible to surprise anyone with cottage cheese and lemon. But with a curd-lemon cake, you will definitely pleasantly surprise and please all the sweet tooth.

It is rare that a cake can be so moist and tender. The crumb of this cottage cheese cake is heavy and finely porous, crumbly and melting. Lemon zest gives it a bright aroma, which works wonderfully at the base of the creamy taste of curd dough, and a little lemon juice adds a slight sourness to the dough and is responsible for a balanced taste.

Ingredients

• 270 grams of cottage cheese
• 250 grams of flour
• 200 grams of sugar
• 115 grams butter
• 3 eggs
• 1 lemon
• 1 teaspoon of soda

Yield: 1 large rectangular cake

How to make cottage cheese cake

Take the butter out of the fridge ahead of time to soften it. Also, take out the eggs and cottage cheese in advance so that all these ingredients have the same temperature.

Mix butter with sugar.

Beat butter and sugar until combined and fluffy, then add the eggs one at a time.

The mass should be creamy and tender.

Then add cottage cheese to the base and mix.

Remove the zest from the lemon on a fine grater, and then squeeze out the juice. If the lemon is juicy, use the juice of half a lemon, and if not, then the whole one. Be sure to strain the juice through a sieve.

Add juice and zest to the batter.

At the very end, add flour with soda to the dough.

Quickly mix the dough with a mixer at low speed until smooth.

Pour the batter into a rectangular cake pan lined with parchment paper.

Bake the cake at 170 degrees for about an hour until golden brown. A crack forms on the surface of the finished cupcake - this is a characteristic feature of all cupcakes. Check the readiness of the product with a wooden stick.

Lemon curd cake is best served warm - this way it retains its softness and fragrant aroma. It is better to store the cake in the refrigerator, as it contains a lot of additives.

Cupcake is a favorite pastry for most families. Cozy and homely, which is loved by both adults and children. I bring to your attention a recipe for cottage cheese cake with lemon.

There are a lot of recipes for cottage cheese cake, but this one differs from all in interesting details. Such a cupcake will be appreciated by big lovers of lemon pastries, because the recipe uses a whole lemon along with the peel, which gives the cupcake a very fresh and bright taste.

It will also appeal to those who follow the figure. The cupcake uses a minimal amount of butter, as well as such a healthy and beloved by many cottage cheese.

The presence of curd cheese in it gives a special piquancy to the recipe. Salty notes of curd cheese are in perfect harmony with the sweetness and lemon taste. Prepare such a cupcake and it will become one of your favorite recipes in your piggy bank!

Total cooking time - 1 hour 30 minutes
Active cooking time - 30 minutes
Cost - 7 $
Calorie content per 100 gr - 257 kcal
Number of servings - 8-10

How to make cottage cheese cake

Ingredients:

Curd - 200 g
Curd cheese - 50 g (can be replaced with the same amount of cottage cheese)
Wheat flour - 200 g
Sugar - 220 g
Egg - 3 pcs.
Butter - 20 g
Lemon - 1 pc.(with non-bitter peel)
Soda - 1 tsp
dough baking powder- 0.5 tsp
Glaze - for decoration(finished)

Cooking:

Remove the butter from the refrigerator and let it soften at room temperature. Wash the lemon and cut off the ends from both ends. Taste the peel for bitterness, it should not be very bitter. Cut the lemon crosswise into rings, remove the seeds. Place the lemon rings in a blender. The lemon must be crushed to a puree-like consistency, small pieces may remain in the mass, they will give an interesting structure and color to the finished baking. In a large bowl, rub all the sugar with soft butter.

Put the curd in there. Curd should be smooth. If your cottage cheese is grainy, wipe it through a sieve. Put cottage cheese along with cottage cheese. Mix thoroughly.

Add lemon puree. Beat chicken eggs into the mixture and stir again. Then add baking soda and wait 3 minutes. The mass will begin to increase in size. This will happen due to the reaction of acid and soda. Then it is necessary to sift flour and baking powder into the resulting mass. Whisk the resulting mixture.

The form for cottage cheese cake must be covered with parchment. If you do not have parchment, grease the mold with butter and in order to take out the finished cake without any problems, sprinkle the mold with semolina or flour. Put the dough into the prepared form.

Preheat the oven to 180 degrees. Bake the cake for 50-60 minutes. A match stuck in the finished cake should come out dry. Pour the cooled curd cake with the finished icing. Bon appetit!

Cottage cheese cake with lemon it turns out airy and unusually tasty. Cottage cheese for this cake, choose plastic, without lumps, fat enough. The baking time can largely depend on the moisture content of the curd. The more moist the cottage cheese, the longer the cake will bake, and vice versa. The lightness of the cake is achieved by the reaction of baking soda with crushed lemon. Great baking! Try it!

Ingredients

To make Lemon Curd Cake, you will need:
350 g of cottage cheese;

4 eggs;
2 cups of flour;

1.5 tsp soda;
1 cup of sugar;
50 g butter;
1 lemon.

Cooking steps

Add flour and mix.

Add soda to the resulting mass and leave for 5-10 minutes. Our mass, due to the reaction of soda with lemon, will begin to increase and rise. The dough turns out like thick homemade sour cream.

Transfer the dough to a baking dish (it is better to pre-grease a non-silicone form with oil).

Bake cottage cheese and lemon cake for 30-40 minutes in a preheated oven at a temperature of 160-180 degrees. Then, checking for readiness, remove from the oven. Delicious, airy, fragrant cottage cheese cake with lemon is a great pastry for the whole family!

Cooking instructions

1 hour 20 minutes Print

1. Put all the butter (you can get it from the refrigerator in advance) and 3/4 cup sugar in a deep bowl. Stir the ingredients with a spoon until a homogeneous crumbly mass. Perhaps there will be small lumps - do not be afraid.

2. Add all the cottage cheese, rubbing it through a sieve or colander. Mix ingredients. Shinua Sieve Tool So that there are no bones, pulp, peel and other parts that are unnecessary in terms of consistency, it is filtered through a fine sieve. In a cone-shaped - for its resemblance to a Chinese cap, it is also called shinua, Chinese - it is convenient to squeeze the cake to the last drop, and the filtered sauce flows out of it in a thin stream.

3. Cut off the buttocks from the lemon, cut the whole lemon into small pieces, remove the seeds and grind in a blender to a mushy mass. Add the resulting mass to the curd with sugar and butter. Mix well. Tool Blender Any blender can handle the transformation of soup into puree. Though Braun, even Bosch, even Kitchen Aid. It's still not crushing ice. The main thing is that the jug should be glass or steel. Hot soup is not for plastic. There are, of course, immersion blenders that can be used to puree right in the pot. But the editors of the Afisha-Food magazine prefer those with jugs. They have better results.

4. Break all the eggs into a bowl, add the remaining sugar (1/4 cup) and mix well. You can beat the eggs with sugar separately and then add to the bulk - so the dough will turn out more magnificent. And you can not do this, it will also be very tasty.
Crib How to check egg quality

5. Add soda to the dough and mix. Leave the mass for 5-10 minutes.

6. After adding soda, stir in the sifted flour and spread the resulting dough into a mold greased with sunflower oil. Flour seeder tool Flour must be sifted even if you grind it yourself and vouch for the absence of lumps and pellets. Waking up through a sieve, the flour is loosened, saturated with oxygen, the dough rises better and its texture is then of better quality. You can sift using any fine sieve or, for example, a special OXO seeder, which works on the principle of a meditative rocking chair.

7. Put the mold with the cake for 1 hour in an oven preheated to 200 degrees. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.

8. After the cake is ready, let it cool for at least 1 hour, sprinkle with powder and serve.

Step 1: Prepare the butter and sugar mixture.

Remove the butter from the refrigerator and transfer it to a free bowl. Let it soften a little to room temperature. When the oil becomes soft, add to our ingredient 100 grams of sugar and using a wooden spatula, rub the mixture well until smooth. The rest of the sugar we use later to prepare the protein mass. Attention: the sugar in the resulting mixture should not dissolve, and the butter does not need to be beaten with the sugar ingredient, just grind.

Step 2: prepare the lemon.

Take a lemon and wash it well under warm running water. Grate the lemon zest on a fine grater into a plate. Then we shift the citrus without the skin on a cutting board and with the help of a knife cut it into two halves. Squeeze the lemon juice from each half into a separate bowl.

Step 3: prepare the chicken eggs.

Separate the yolks from the whites. To do this, we take chicken eggs and, using a sharp tool, break them into two parts. Holding the two halves of the shell together, pour the protein into a separate glass, and transfer the yolk, which remained in one of the halves of the shell, to another glass. Attention: in order for the protein to beat well, it must be cool. To do this, put a glass of protein in the refrigerator before we beat it into foam.

Step 4: prepare the raisins.

Transfer the raisins to a sieve. Rinse well under warm running water. We let the water drain, and then put our ingredient on a kitchen paper towel, dry it and transfer it to a separate plate. Attention: if the raisin mass stuck together into a lump, then put it for a few minutes in a glass of warm water, and then drain the water, dry it.

Step 5: prepare cottage cheese with zest.

We shift the curd mass into a bowl and knead it well with a fork. Attention: if your cottage cheese is not fat enough and there are a lot of lumps in it, then we grind it in a sieve, and only then transfer it to a bowl. Then we add lemon zest from a plate to it in a container, and then we collect soda in a teaspoon and add squeezed lemon juice from a cup to it. The soda quenched in this way is added to the bowl with cottage cheese.

Step 6: prepare the proteins.

In order for our dough to turn out lush, airy and porous, it is important to beat the whites separately from the yolks and then combine them with the rest of the ingredients. We transfer the cooled protein from the refrigerator to a wide bowl, add a pinch of salt so that the protein beats better, and then pour some of the remaining sugar from the glass. Using a mixer, beat the protein liquid. You need to beat it until protein peaks form. Then turn off the mixer and check the readiness of the protein mass: the resulting protein peaks should retain their shape.

Step 7: Prepare the dough for the lemon curd cake.

Add the yolks one by one to the bowl with the sugar-cream mixture. To do this, using a tablespoon, transfer one yolk to the mixture from a glass of egg yolks and mix all the ingredients very thoroughly with a wooden spoon. We carry out this procedure alternately with the rest of the yolks until a homogeneous creamy-yolk mass is formed. Then we transfer the curd-lemon mixture to our resulting mass in a bowl and again mix everything well with a spatula until a homogeneous consistency is formed. At this point, you can watch how the resulting mass begins to increase in size and become lush and airy. After - we take a plate with prepared raisins and pour it to our ingredients. Using a wooden spatula, mix the entire resulting mass. It remains to add flour. First, sift the flour mass through a sieve to enrich it with oxygen and remove lumps. Pour the sifted flour into a container with a dough mass in parts, picking it up from a bowl of half a glass, and knead everything very carefully until a homogeneous mass is obtained. Now add whipped protein to the resulting dough, and then gently mix everything again with a spatula.

Step 8: Prepare the Lemon Curd Cake.

We take a baking dish and grease it with butter, lightly sprinkle with flour and then lay out the dough. Attention: although the consistency of the dough is not liquid, but dense, it does not need to be kneaded with your hands, but it is better to transfer it to a baking dish using a spoon. You need to bake a cake in a preheated oven to a temperature 180°C 50-60 minutes. When the dough rises and a golden crust forms, it means it is ready. To make sure of this completely, it is enough to pierce the finished dough with a wooden skewer, it should come out of the dough dry. We take out our pastries and sprinkle with powdered sugar by hand.

Step 9: Serve Lemon Curd Cake.

Serve the cake after it has completely cooled down. Cut the dessert into portions and transfer to a dish. You can decorate it with mint leaves on top. Enjoy your meal!

- The dough will expand during cooking, so use a large bowl.

- - It is better to knead the dough with an electric dough mixer, it will turn out to be more uniform and smooth in consistency.

- - The squeezed pulp of a lemon can be crushed with a blender to a puree state and added to the curd mass along with the zest.

- - It is better to take raisins of a small size and always pitted.

- - It is better to take fat cottage cheese for the dough, it is softer and without lumps.

- - Soda should be extinguished with lemon juice, but not with vinegar.