Very moist Easter cake with curd yeast dough | Easter cake with cottage cheese | LoveCookingRu 

This was my first time baking an Easter cake made from yeast curd dough. The cakes turned out incredibly moist! In this they even surpassed my last year's cakes made with cream and sour cream. The yeast dough here differs from the usual Easter cake dough. It is sticky and cannot be kneaded until smooth and elastic. The texture of the finished cake is interesting. Porous, but at the same time heavy and wet. The only thing that upset me was the appearance. I opened the oven 20 minutes after the start of baking to cover the top of the Easter cakes, and their tops dropped safely...
Translation made using Google Translate, sorry if there are any inaccuracies.
Ingredients for curd yeast cake
2 Easter cakes with a diameter of 12 cm, weighing 460 g each, 2 Easter cakes with a diameter of 14 cm, weighing 620 g each, height of the Easter cakes 9 cm:
400 g cottage cheese
350 g milk
200 g sugar
4 eggs
vanilla extract
750 g wheat flour + 50 g for dusting
10 g dry yeast
1 tsp nutmeg
1 tsp turmeric
0.5 tsp cardamom
3 tbsp. lemon/orange jam
1 tbsp. honey
1 tsp salt
150 g butter at room temperature
dried fruits, nuts
I have 150 g dried apricots, 200 g raisins
Step-by-step recipe with photos and video: lovecooking.ru/vlazhnyj-kulic...
Rinse dried fruits and add hot water. Leave for about 15 minutes.
Drain the water.
Pour orange juice and rum over the dried fruits.
Mix. Cover. Place in the refrigerator for about a day. Stir occasionally.
Drain the liquid and dry with a paper towel.
After 20 minutes of baking, I opened the oven to cover the top of the cakes. It was my big mistake, they fell. Do not open the oven unnecessarily and avoid drafts. After baking, let them cool gradually in the oven with the door ajar.
All my Easter recipes: • Пасха
Baking: • Выпечка
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