Yeast-Free Cottage Cheese Easter Cake
Fluffy, tender, soft, and amazingly delicious! An Easter cake that does not dry out the next day? Yes, yeast-free cottage cheese Easter cake is exactly like that. It is very easy and simple to make, and the flavor of this bake is outstanding. You can decorate the cakes to your taste with any icing or glaze.
Updated : 30 March, 2026
Easy
About 45 min.
Ingredients
Batter
350 grams
Wheat flour
150 grams
Butter
250 grams
Curd
2
Eggs
300 grams
Sugar
150 grams
Raisins
1 grams
Vanillin
1 teaspoon
Baking powder
0.5 teaspoon
Baking soda
3 tablespoon
Vinegar 5%
Glaze
100 grams
Sugar
1 teaspoon
Gelatin
3 tablespoon
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you bake yeast-free cottage cheese Easter cake? Prepare the ingredients for the batter. My molds are 9 and 12 cm in diameter, about 3.5 and 4.7 inches. Take all the ingredients out of the refrigerator in advance so they can come to room temperature. Melt the butter in the microwave or over a water bath. Preheat the oven to 200°C (400°F). Beat the eggs in a bowl until fluffy. To help them whip better, you can add a pinch of salt.
Step 2
Continuing to beat, gradually add the sugar and vanilla. Beat for about 5 minutes, until the mixture increases in volume. What is best for beating? You can use a regular mixer or a blender with a whisk attachment.
Step 3
Add the melted butter, cooled to room temperature, and the 9% fat cottage cheese to the egg mixture. You can rub the cottage cheese through a sieve beforehand. Beat everything until smooth and lump-free.
Step 4
In a glass, activate 1/2 teaspoon of baking soda with 3 tablespoons of vinegar and add it to the batter. This step removes the taste of baking soda from the baked goods and also makes them fluffy.
Step 5
Take one third of the flour, sifted in advance, add 1 teaspoon of baking powder to it, then add it to the batter and beat on low speed. Do this carefully so the batter does not splatter. Do not switch to high speed right away, and immerse the mixer blades fully into the batter if possible.
Step 6
Add the raisins, rinsed and dried on a paper towel, to the mixture. To distribute the raisins evenly in the batter and keep them from sticking together, you can toss them in flour, especially if your raisins are sticky. Mine were not, so I did not do that.
Step 7
Add the rest of the flour and mix the batter again with the mixer. The batter should have the consistency of very thick sour cream. The flour should blend in well. You may need a little less or a little more flour.
Step 8
Grease the paper molds completely with butter, fill them two thirds full with batter, and let them stand for 5-10 minutes. Place them into the oven preheated to 200°C (400°F), reduce the heat to 160°C (320°F), and bake for about 20 minutes. Then increase the heat to 170°C (340°F) and bake for another 30 minutes. Increase the heat to 180°C (350°F) and bake for another 5-10 minutes, until a skewer inserted comes out dry. If the top starts browning too much, cover it with foil. The baking time and temperature may vary depending on your oven.
Step 9
Prepare the ingredients for the icing. Pour 1 tablespoon of water over the gelatin and leave it to swell. Put the sugar and 2 tablespoons of water into a heavy-bottomed saucepan. Place the saucepan over high heat and bring the water to a boil, then reduce the heat to medium and cook the syrup, stirring, for about 5 minutes until it thickens. Remove from the heat and cool to 60°C (140°F). Add the swollen gelatin to the syrup and beat with a mixer for about 5 minutes. The cakes can now be decorated.
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