Cupcake
Description
Delicious baking for the whole family. Because this cake is made with cottage cheese, pay attention to how moist the cheese is. Very wet cottage cheese should be drained in a sieve so the liquid can run off, and only then used in the batter. Very wet cottage cheese can affect the texture of the bake. It may turn out moister, which many people don’t care for. This is an important nuance—keep it in mind. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
In a bowl, combine the egg, cottage cheese, and sugar. Purée with an immersion blender until smooth.
- 3
Step 3
Add soft butter, cardamom, orange zest, and lemon juice. Blend again in a blender.
- 4
Step 4
Add 160 grams of flour and baking powder. Begin mixing with a spoon.
- 5
Step 5
While mixing, add a mix of dried fruit and nuts. Add the remaining flour. Knead by hand.
- 6
Step 6
Because cottage cheese varies in how moist it is, you may need more flour. The finished dough should be soft and stick lightly to your hands. Dust the dough with flour, shape it into a ball, wrap it in plastic wrap or a bag, and chill in the refrigerator for 30 minutes.
- 7
Step 7
When the time is up, take the dough out of the refrigerator. On a lightly floured work surface, roll the dough into a sheet 0.5 cm thick.
- 8
Step 8
Visually locate one-quarter of the sheet and fold the dough there.
- 9
Step 9
Now fold the free part of the dough like a book.
- 10
Step 10
Transfer the cake batter to a baking pan. Bake in an oven preheated to 180°C for 40–45 minutes.
- 11
Step 11
When the time is up, check the cake for doneness with a wooden skewer. It should come out dry. Remove the cake from the oven.
- 12
Step 12
While the cake is still hot, brush it well with butter. Right away, dust it generously with powdered sugar.
- 13
Step 13
Transfer to a board and let rest for 5–6 hours. If you do not want to wait that long, you can serve it once it has completely cooled.
- 14
Step 14
The baking is ready. Serve with tea.