Easter cottage cheese cakes

Easter cottage cheese cakes

I want to share with you a recipe for Easter cakes, but not from yeast dough, but based on cottage cheese. In essence, they resemble cottage cheese muffins, but since they are preparing on the eve of Easter and decorated with multi -colored sprinkling, we can rightfully consider them Easter cottage cheese cakes.

Ingredients:

200 grams of cottage cheese

200 grams of sugar

200 grams of flour

150 grams of butter

3 eggs

baking powder – 1 teaspoon

Tsukati, or raisins (to whom to taste) – 200 grams.

Cooking method:

Melt the butter.

Beat the eggs with sugar first.

Add cottage cheese, oil and baking powder to the resulting mass. Mix well. Then gradually pour flour.

Add centers to the resulting dough. Fill the baking molds (I have ready -made paper for mini cupcakes).

And bake in a preheated oven at 180 degrees-20-254 minutes.

Separately prepare the protein mass for watering from above. Take two proteins and half a sludge of sugar, beat with a mixer, the finished mass should resemble the air mass, as for meringues.

Lubricate the finished Easter cottage cheese cakes with protein mass and sprinkle with a multi -colored decoration (half the cakes sprinkled with coconut, for a variety 🙂