Yeasted fruit cake with cottage cheese
Classic yeast cakes that you can shape as you like, either on a whole sheet pan or into large or small cakes. Here, we have chosen a variant of three types of cakes with different fruits on the same cheesecake base.
Ingredients · Servings 3 pieces
- Dough:
- 300 g semi-coarse flour
- 200 g plain flour
- 90 g lard
- 30 g butter or other fat
- 30 g yeast
- 2 egg yolks
- 250 ml milk
- 3 tablespoons semolina sugar
- a little salt
- Filling:
- 500 g cottage cheese in a tub
- 1 egg yolk
- 4 tablespoons powdered sugar (maybe more)
- 80 g butter
- vanilla pudding (powder)
- lemon peel
- Further:
- fruit (fresh, frozen, compote)
- grease for wiping the sheet metal
Method · 1 h 5 min
- Add 2 teaspoons of sugar to lukewarm milk, crumble in the yeast, cover with a cloth and let the yeast rise, which takes about 10 minutes.
- Sift both flours into a bowl, mix the salt, remaining milk, egg yolks, sugar into the flour, and add the yeast.
- Knead until the dough is combined, then add the slightly lukewarm fat and knead to form a soft dough.
- Dust the dough with flour, cover with a towel and leave to rise in a warm place.
- Before the dough rises, prepare the cottage cheese filling by whisking all the ingredients listed above.
- After rising, divide the dough into 3 parts, as we will be making 3 large round cakes.
- On a greased baking sheet, stretch each piece of dough with your fingers from the center so that the dough does not tear.
- Leave the edges a little higher (so that the curd doesn't overflow when you add the fruit) and brush it with egg white. Then spread the curd evenly about 1 cm from the edge.
- Top with fruit (strawberries, pitted cherries, blueberries, compote peaches, etc.).
- Place in a preheated oven at 180 °C and bake until the edge is nicely brown, i.e. about 15 minutes.
