Very delicate, juicy and megaygardy raspberry cake with cottage cheese – raspberries in it more than any other ingredient!


For the test:

Cottage cheese – 100 g

Flour – 110 g

Butter – 50 g

Sugar sand – 75 g

Egg – 1 pc.

Baking Powder – 1 tsp.

For sprinkling the mold:

Butter – 5 g

Flour – 1 tsp.

Raspberry – 150 g

Sugar sand – 1 tbsp.

Sugar powder – 1 tsp.

  • 263 kcal
  • 2 hours

Cooking process

I adore raspberries in any form and especially like that it was a lot. The bigger, the better. Therefore, the cottage cheese cake with raspberries I cook so that you can immediately see: the raspberries in it – the main thing. If to you on appearance it suddenly seems that the muffin is not baked, then most likely, this impression is deceptive. He is exactly this and should be in the finished form – wet and juicy. It’s all because of the large amount of raspberries and raspberry puree added to the dough. When you eat, you understand that this is exactly what you need. A more dry option – in my opinion, less tasty.

Ingredients for curd cake with raspberries

To prepare raspberry cake with cottage cheese, raspberries are divided into 2 parts, half mash with a fork with a tablespoon of sugar, half leave the whole.

Mash the raspberry with a fork

We cover the form with butter and sprinkle with flour or breadcrumbs.

Lubricate the mold with oil

We put the oven on heating up to 200 C. Mix cottage cheese, butter, sugar and egg.

Combine cottage cheese, butter, sugar and egg

Pour the flour with the baking powder into the liquid ingredients.

Add flour and baking powder

Mix everything in the curd pastry with the consistency of the cream.

Stir the curd pastry

With a fork or spoon, we mix crimson puree and whole berries into the dough. A few particularly nice berries can be shelved for decoration.

Put the raspberries

We spread the dough into a mold, the surface is slightly leveled.

Put the dough on the mold

We bake a curd cake with raspberries in the oven at an average level at a temperature of 200 ° C. I have a ceramic form, they have low thermal conductivity, so I do with air circulation. Time for this form I have – 30 minutes. But it can also differ, depending on the configuration and properties of the forms. The sample for a dry ray works here, but it is not devoid of specifics – there are a lot of raspberries inside the product, and it must remain moist, so that there will not be a completely dry ray. Therefore, look carefully – if the surface of the tree was painted only red – then everything is in order, this is crimson juice. But if you got out and some bright lumps – it’s still not baked dough, you need to bake on. As soon as the dough is baked – the cupcake needs to be held in the oven for another 10 minutes after turning it off.

Bake cupcake

Cottage cheese cake with raspberries is taken out of the mold when it has completely cooled down. It makes sense to sprinkle with powdered sugar, because raspberries are sour.

Sprinkle the cake with powdered sugar

If desired, this cupcake can be decorated with berries and mint.

The recipe for cottage cheese cake with raspberries

Well, and so here it looks in a cut. Honestly, it’s his normal consistency, it’s baked and very tasty.

Photo of curd cake with raspberries