Cooking at home the most delicious cake with dried apricots and prunes in the oven.
Delicious, fragrant pastries are always in place when it comes to tea drinking. And today we will prepare a delicious cottage cheese cake with dried apricots and prunes, which is ideal for tea or coffee. This is the most delicious cheesecake ever! It is very tender, fragrant, light and moderately sweet. This cake has three layers. The first is a delicate biscuit. It is prepared with the addition of butter, which gives the base a pleasant creamy taste and the dough turns out to be softer and so pleasant, “silky”. 2nd layer - a layer of cake, consisting of fragrant dried apricots and prunes. If you do not like these dried fruits, they can be replaced with raisins, jam, bananas, coconut flakes, and so on. The main thing is that the ingredients are not too wet (for example, juicy cherries will not work), otherwise the cottage cheese cake will lose its shape. And the 3rd layer is curd filling. It is very airy and light, with a pronounced cottage cheese flavor.
Ingredients:
For the biscuit dough:
- Butter - 100 g
- Chicken eggs - 2 pcs.
- Sugar - 80 g
- Baking powder - 1 tsp
- Wheat flour - 120-130 g
For layer:
- Dried apricots - 100 g
- Prunes - 100 g
For curd filling:
- Cottage cheese (soft) - 350 g
- Sugar - 70 g
- Chicken eggs - 3 pcs.
- Potato starch - 1 tbsp. l.
- Vanillin - 1/2 tsp
The recipe for the most delicious cottage cheese cake with dried apricots and prunes in the oven.
1. Wash dried apricots and prunes well, then pour hot water (or boiling water) and leave to steam for 15-20 minutes.
2. For the dough, put softened butter in a bowl, add granulated sugar and two chicken eggs. Mix all the ingredients well with a whisk or fork.
3. Add baking powder for dough and sifted flour.
4. Knead the dough, the consistency should be a little thicker than sour cream.
5. Put the finished dough into a baking dish greased with butter. Better yet, line the pan with a small sheet of parchment paper, so it's easier to get the cake out of the pan. If you use a silicone baking dish, you do not need to lubricate it, the oil can only harm it. We send the form with the dough preheated to the oven for 30 minutes, at a temperature of 160 degrees.
6. During this time, you can have time to prepare the curd filling. To do this, chicken eggs will need to be divided into proteins and yolks.
7. Mix the yolks with soft cottage cheese, sugar, vanilla and a spoonful of potato starch.
8. Beat the curd mass with a mixer until the ingredients are mixed together.
9. Mix proteins with sugar.
10. We also beat them with a mixer until the sugar grains dissolve. At the same time, the protein mass should turn white and increase in volume by about 2 times.
11. Mix the two masses together. To make the curd filling very airy and tender, mix gently, moving the spatula from the bottom up and in a circle.
12. The curd filling for the cake is ready. It's really very tasty.
13. We take dried apricots and prunes out of the water, dry them slightly with paper kitchen towels, and then cut them into small arbitrary pieces.
14. After half an hour, we take out the finished biscuit base for the cake from the oven, put finely chopped dried apricots and prunes on it.
15. Pour the curd mass on top. Level the surface with a silicone spatula. We send the cake to the oven for 45-50 minutes, while the temperature must be raised to 180 degrees.
16. After a certain time, turn off the oven, open the door slightly and leave the cake in the oven for another 15 minutes.
17. We take out the finished cake from the mold and, if desired, sprinkle with powdered sugar or pour over with melted chocolate.
18. Delicious, fragrant cake with dried apricots and prunes is ready. You can serve it for dessert with hot coffee, tea or with a glass of cool milk for breakfast. Bon Appetit!
This cottage cheese cake has become a frequent guest in our family, and not only with us. Its rich taste and incomparable aroma is simply confusing, because it is prepared from very ordinary products. To everyone who is not indifferent to, and even to those who are indifferent, I advise you to try this cupcake at least once!
Compound:
- 300 g cottage cheese
- 150 g butter
- 250 g flour
- 250 g sugar
- 1.5 teaspoons of baking powder
- 30 g coconut flakes (8 tablespoons)
- 1 st. spoons of lemon zest
Cheesecake recipe:
- First of all, we grind the cottage cheese through a sieve.
Grind cottage cheese
- Melt butter on fire.
Melt the butter
- Add sugar to the melted butter and beat the mixture well (either with a mixer or a blender)
Beat butter with sugar
- Add the coconut flakes and the zest of one lemon to the butter-sugar mixture and mix well.
I tried to bake different versions of this cottage cheese cake: only with coconut flakes, only with zest (I took a mixture of lemon and orange). The mixed version is my favorite. Of course, coconut gives the dough a special texture and flavor. You will feel it if you bake. And the lemon zest complements the coconut flavor very well.
Add coconut and lemon zest
- In a separate bowl, sift the flour together with the baking powder. For this cottage cheese cake, I always take the first grade flour (it's not whole grain yet, but it's not the highest grade either). The dough turns out to be gorgeous, so I didn’t even try to bake with the highest grade. It remains to try with whole grains, maybe someone will get ahead of me.
Mix flour with baking powder
- We combine the flour mixture with the oil, add the cottage cheese.
Combine cottage cheese with flour and butter mixture
- We knead the dough. It turns out thick, easily gathers into a bun and is taken by hand, it can stick a little. Do not worry, the cake will turn out very tender, although it will be dense and heavy due to the cottage cheese.
- You can bake a cottage cheese cake in small molds for a cake or in one large one for a cake. I prefer to bake in a large form. It looks very impressive when served, and it tastes a little different than in the case of small cupcakes. One large cake comes out so moist and tender. So, we tamp the dough into a mold.
Transfer the dough to the cake pan
- Bake in a preheated oven for about 40 minutes at 180 degrees. In small molds, it will take less time, about 25 minutes. In any case, we focus on our oven. The cake should have a golden crust, and the match should be dry.
We bake
When the cottage cheese cake has cooled, we take it out of the mold and serve it on the table for tea.
Delicious cottage cheese cake
Bon Appetit!
Cottage cheese cake turns out very homemade, cozy and undoubtedly delicious!
Nastya Bordeyanu recipe author
The curd cake dough itself turns out to be neutral in taste, so to make the taste of the cake more interesting and brighter, I always add various fillers. It can be raisins, candied fruit, chocolate chips, lemon/orange/lime zest, or, as in today's recipe, pitted frozen cherries.
Ingredients:
- 2 eggs
- 1 st. Sahara
- 250 gr cottage cheese
- 100 gr butter
- 1.5 st. flour
- 1 tsp baking powder (preferably ammonium)
- 150 gr. frozen pitted cherries
*Glass 250 ml.
How to cook cottage cheese cake in the oven:
We combine the eggs with sugar in a deep bowl, where it will be convenient to work with a mixer.
Whisk the eggs and sugar until the sugar crystals are completely dissolved.
Add cottage cheese to the egg-sugar mixture, mix with a spoon.
Now beat the cottage cheese and egg-sugar mass with a submersible blender. The purpose of this manipulation is to get rid of grains of cottage cheese. If you use the curd mass from the store in the recipe, then it is not necessary to beat with a blender.
Now add flour and baking powder and mix well. You should get a thick, curd dough, in which there is a “spoon”.
At this stage, add frozen cherries to the dough, and mix gently so that the berries are evenly distributed over the dough.
We spread our future cottage cheese cake in a baking dish. Smooth the surface a little to get a nice cupcake shape.
At this stage, we send the cake to the oven, heated to 200 degrees, for 30-40 minutes.
We take out the finished cottage cheese cake from the oven, and let it cool right in the form. Then carefully release from the mold, and put on a plate.
We make tea, cut the cake into portioned pieces, and enjoy! That's all, friends, now you know exactly how to cook a delicious cottage cheese cake in the oven! I wish you a pleasant tea!
Pitted frozen cherries are perfect for this cheesecake recipe. I have tried using cherries in their own juice and thawed cherries, but these berries release too much juice into the cake during the baking process. As a result, the cottage cheese cake turns out to be too “wet”, and the cherry sort of spreads over the dough. Fresh pitted cherries are also suitable for this cake, but this is if you cook in the summer.
You can bake a cottage cheese cake in the oven in one large form, or you can make cottage cheese cakes in molds. The cake recipe is equally good for both methods. The portion of the curd cake is small, but it is precisely because of this that the curd dough rises well and bakes in the oven. It is best to bake cottage cheese muffins in silicone molds with a hole inside, as in my photo. In this form, the cottage cheese cake is baked evenly on all sides, and there is less chance of getting a wet clogged cake in the end.
Crumbly, melting in your mouth, delicious cottage cheese cake in the oven is ideal for a family tea party or a meeting of friends. Such a delicate delicacy, which is prepared so simply that you yourself will be pleasantly surprised, filled with warmth and will make your gatherings with guests or household members more comfortable. By the way, such pastries are a wonderful dessert for those who take care of their figure or simply adhere to the principles of proper nutrition. The thing is that there are many times fewer calories in a curd delicacy than in ordinary flour baking. So do not deny yourself the pleasure of enjoying such a delicious cupcake. After all, it is prepared so simply and quickly!
Cooking time - 1 hour.
The number of servings is 4.
Ingredients
To bake a melt-in-your-mouth and very tasty cottage cheese cake in the oven, you will need to use this simple set of products:
- cottage cheese - 200 g;
- butter - 50 g;
- granulated sugar - 200 g;
- large eggs - 2 pcs.;
- sour cream - 50 g;
- premium flour - 200 g;
- baking powder for dough - 10 g;
- vanillin - to taste (usually 1 pinch is enough).
On a note! To prepare a delicious cake that would simply crumble in your mouth, it is recommended to use homemade fatty cottage cheese.
How to bake a delicious cottage cheese cake in the oven
Do you want to cook something very simple, but endlessly delicious for a family or friendly tea party? But you don’t have the strength, time, or special desire to mess around at the stove for a long time? Then take a look at this recipe! Perhaps an elementary simple cottage cheese cake in the oven is exactly the uncomplicated version of the dessert that you need.
On a note! By the way, you can bake such a delicacy not in one large form, but decompose into several small ones. Get mini cupcakes.
- Transfer the main product (cottage cheese) to a mixing bowl. Cover it with sugar.
- Pour a little vanilla sugar into the resulting mixture. Add sour cream. Crack a couple of large eggs. Put softened butter, cut into small pieces. Beat everything with a mixer.
Note! It is not recommended to use a blender to beat the dough. It will make the mass too liquid.
- In a mass that should become homogeneous after whipping, pour the baking powder for the dough. Sift all 200 g of flour and send it to the resulting composition, adding in small portions, and not all at once.
- Mix the resulting mixture well. The consistency will resemble thick sour cream.
- Put the dough into a mold. It is optimal to take a silicone container, since it does not need to be pre-lubricated with oil. In addition, the dough in it does not stick, and the finished cake ideally moves away from the walls without sticking. Smooth the top of the dough a little with a spatula.
- Send the workpiece to an oven preheated to 180 °. After 50 minutes, the cake will be ready. Ready cupcake is recommended to sprinkle with powdered sugar. You can top it with chocolate icing.
That's all the tricks. Happy tea!
What I liked about the preparation is that you don’t need to beat the eggs to a lush foam, like for a biscuit. Lightly whisk eggs with sugar, add a pinch of salt.
While we beat, put the butter in the microwave or on the stove. We heat the oil in any convenient way. Add the melted butter to the beaten eggs, not hot, otherwise the eggs will curdle. Butter can also be added softened if you leave it at room temperature on the table in advance. Beat everything with a whisk until smooth.
Next up is cottage cheese. I had a pack of 1% store-bought cottage cheese 220 grams, I used it all, although only 200 grams go according to the recipe. I want to say that I baked cottage cheese muffins with more fatty cottage cheese, I did not notice the difference.
We shift the cottage cheese into the egg mass, knead everything well. If you don’t like grains in baking, you can rub the cottage cheese through a sieve or blender, well, or pass it through a meat grinder. In this recipe, it turns out so, and so tasty, so I thought that you probably can not make unnecessary movements, but just quickly mix everything in turn.
Next comes flour. I always sift flour. Mom taught me, now I can’t do it any other way. I lightly mix the sifted, oxygenated flour with baking powder. Vanillin can also be added at this stage. Gradually add the flour to the curd dough, and knead the mass well with a spoon.
The dough for cupcakes is ready, you can preheat the oven to 180 degrees. In the meantime, spread the dough into molds. This time I decided to take such beautiful forms. They are small, comfortable and heart-shaped pastries are very popular with my kids. But since the dough didn’t fit in, she also used her old metal molds. Here they must be lubricated.
We send the forms to the oven and bake at a temperature of 180 degrees for 30-40 minutes. Again, depending on what forms you have in terms of volume. Watch the baking and check the readiness with a match.
ready, it's time to take them out of the oven and let them cool down a bit. Then remove from the molds and decorate with berries or powdered sugar. Such cupcakes made from cottage cheese do not stay with us for a long time. They eat very quickly!
Thanks to Svetlana Kislovskaya for the recipe and step-by-step cooking photos.
Have fun and good recipes!
