Easter bread without dough
Recipe for Crustless Easter Cake
Preparation time: 20 minutes
Baking time: 30-35 minutes
Total time: 55-60 minutes
Number of servings: 12 servings
It's time to indulge in a traditional delicacy, but in a simplified version: Crustless Easter Cake! This recipe is perfect for those who want to impress without spending hours in the kitchen. Just as delicious and refreshing, this cake will surely become the star of your Easter table.
A brief history of the recipe
Easter Cake is a traditional dish that symbolizes joy and celebration. Over time, each housewife has added her own personal touch, and today, the crustless version is becoming increasingly popular for its ease. This recipe, inspired by modern style, adds a touch of freshness and elegance.
Ingredients
- 1700 g cottage cheese (preferably homemade)
- 220 g butter
- 340 g sour cream (12% fat)
- 200 g low-fat cheese
- 8 tablespoons flour
- 6 tablespoons semolina
- 12 eggs
- Zest of one lemon
- Zest of one orange
- 220 g cranberries (or blueberries)
- 2 packets of vanilla sugar
- A pinch of salt
- 400 g sugar (you can adjust according to your preferences)
Preparing the Easter Cake
1. Preparing the ingredients: Make sure all ingredients are at room temperature, especially the butter, which should be soft to incorporate easily into the mixture. It's also important to use fresh cottage cheese, as it will influence the final texture and taste of the cake.
2. Crumbling the cheese: Start by crumbling the cottage cheese in a bowl. Ensure there are no large pieces; well-crumbled cheese will allow for better homogenization.
3. Mixing the ingredients: In a large bowl, mix the eggs with the sugar and a pinch of salt until the mixture becomes frothy. This will help the cake to be fluffier.
4. Incorporating the cheese: Add the crumbled cottage cheese to the egg and sugar mixture. Use a spatula to thoroughly combine the ingredients.
5. Adding the butter: Incorporate the soft butter, mixing until completely homogenized.
6. Flour and semolina: Add the flour and semolina in batches, stirring carefully to avoid lumps.
7. Sour cream and low-fat cheese: Finally, add the sour cream and low-fat cheese. Mix well to obtain a uniform composition.
8. Flavoring: Add the grated lemon and orange zest, which will give a fresh and vibrant aroma to the cake. Don’t forget about the cranberries, which should be soaked for about 2 hours before adding them to the mixture in a blend of water and rum. This step will intensify the fruit flavors.
9. Preparing the molds: Grease the molds with butter and sprinkle with flour, removing the excess. If desired, you can use muffin tins for individual servings.
10. Baking: Pour the mixture into the molds and bake in a preheated oven at 180°C for 30-35 minutes. Do the toothpick test to check if the cake is baked. If the toothpick comes out clean, it’s done!
11. Cooling: Let the cake cool completely at room temperature, then you can put it in the fridge to firm up a bit.
12. Serving: When serving, you can dust the cake with sugar or add melted chocolate, fruit jam, or ice cream, according to your preferences.
Useful tips and tricks
- Adjusting sweetness: If you prefer a sweeter cake, you can increase the amount of sugar. However, considering that cranberries are also sweet and sour, it’s good to taste the mixture before baking.
- Variations: You can add nuts, hazelnuts, or chocolate to the cake mixture for extra texture. You can also experiment with other dried fruits, such as apricots or dates.
- Combinations: This cake pairs perfectly with a glass of sweet wine or fresh lemonade, but also with aromatic tea or creamy coffee.
Nutritional benefits
Crustless Easter Cake is a good source of protein, thanks to the cheese and eggs. Cranberries add antioxidants, while butter and sour cream provide a rich and creamy texture. This recipe is also an excellent option for those who cannot or do not want to consume crusts.
Frequently asked questions
- Can I use store-bought cottage cheese?
Yes, you can use store-bought cottage cheese, but make sure it’s fresh to get the best flavor.
- How can I store the cake?
The cake keeps well in the fridge in an airtight container for about 4-5 days.
- Can I freeze the cake?
Yes, you can freeze the cake, but it’s recommended to let it cool completely before putting it in the freezer.
Enjoy this delicious recipe that will not only bring a smile to your face but will make your Easter meal an unforgettable moment! Crustless Easter Cake is a simple and tasty choice, perfect for enjoying with loved ones.
Ingredients: 1700 g cottage cheese, homemade 220 g butter 340 g sour cream 12% fat 200 g skimmed cheese 8 tablespoons flour 6 tablespoons semolina 12 eggs zest from one lemon and one orange 220 g cranberries and blueberries 2 packets vanilla sugar a pinch of salt 400 g sugar (if you want it sweeter, you can add more)
