Easter cake without dough with raisins and chocolate flakes

Name: Easter cake without dough with raisins and chocolate flakes - Luminita O.
Ingredients: 600 g cottage cheese; 300 g sugar; 5 eggs; 1 packet bourbon vanilla sugar; 150 g raisins; 100 g chocolate flakes; 5 tablespoons semolina; 4 tablespoons flour; 2 tablespoons sour cream; butter for greasing the baking pan; chocolate topping for decoration.

Dessert - Easter cake without dough with raisins and chocolate flakes by Luminita O. - Recipia

I have prepared crustless Easter cake several times, especially when I want something quick, with ingredients I have in the fridge. It’s the dessert I make when I have richer cottage cheese and want to use up leftover raisins or chocolate chips. It’s not complicated and doesn’t dirty many dishes; you just need to mix everything and put it in the oven. It doesn’t need a base layer, so it’s simpler than a classic Easter cake. Quick Info Total time: about 1 hour Preparation time: 15 minutes Baking time: 35-40 minutes Servings: 10-12, depending on slice size Difficulty: easy Recipe type: Easter dessert, but it works anytime Ingredients 600 g cottage cheese 300 g sugar 5 eggs 1 packet of bourbon vanilla sugar 150 g raisins 100 g chocolate chips 5 tablespoons semolina 4 tablespoons flour 2 tablespoons sour cream Delma with butter (or another butter margarine) for greasing the pan Chocolate topping, for serving Preparation method 1. Crack the eggs into a large bowl. Add the sugar and the packet of vanilla sugar. Whisk with a whisk or mixer until it lightens in color and the sugar dissolves. 2. Add the cottage cheese over the eggs and sugar. Add the two tablespoons of sour cream. Mix well until everything becomes a creamy mixture. If using a grainier cheese, break it down well with a spoon. 3. Sprinkle the raisins and chocolate chips directly into the bowl. Mix them evenly with a spatula. 4. Then add the 5 tablespoons of semolina and the 4 tablespoons of flour. Mix again to avoid lumps. The final mixture is quite thick but not too rigid. 5. Grease the baking pan with Delma with butter, using a brush or a napkin. Sprinkle a little flour over the entire surface, shaking off the excess. 6. Pour the Easter cake mixture into the pan and level it with a spatula or the back of a spoon. 7. Bake in the preheated oven at 180°C for 35-40 minutes. Check at the end with a toothpick: if it comes out clean, it’s done. The surface should be golden brown but not burnt at the edges. 8. Let it cool slightly in the pan before removing it. It can be served warm or cold. Usually, I place it on a platter and pour chocolate topping over it before serving. Why I make this recipe often I like that I don’t have to knead dough; everything is done in one bowl. It’s suitable when I have guests or when I want a cheese dessert without much effort. It keeps well and doesn’t dry out quickly. Tips and variations Tips - Richer cottage cheese gives a creamier texture. If it’s too watery, drain a little whey first. - If you want softer raisins, you can soak them in warm water for 5 minutes, then drain them. - I use a thin-bladed knife to detach the edges after it cools, so it doesn’t break when removing. - Semolina helps bind the mixture; don’t skip it. Substitutions - If you don’t have Delma with butter, any butter or margarine will work for greasing the pan. - The rich sour cream can be replaced with creamier yogurt, but the taste will change slightly. - Instead of chocolate chips, you can use chocolate pieces, but don’t skip chocolate entirely if you want that flavor contrast. - Bourbon vanilla sugar can be replaced with vanilla extract. Variations - You can add dried fruits to taste (about 2-3 tablespoons). - If you don’t want chocolate, double the amount of raisins. - Sometimes I add a few drops of orange essence, but it’s not mandatory. Serving ideas - It’s good warm, with chocolate topping poured on top. - It also works with a little powdered sugar sprinkled on top if you don’t have topping. - It can be cut into cubes or slices, depending on the shape. - You can serve it with fresh fruits on the side if you want something cooler. Frequently asked questions 1. What type of cottage cheese should I use? Ideally, it should be rich cottage cheese, as creamy as possible. If it’s too wet, drain the excess whey. 2. Is semolina mandatory? Yes, it helps bind the mixture. If it’s missing, the cake will be softer and harder to cut. 3. Can it be made without chocolate chips? You can omit the chocolate, but the texture and flavor will be different. I recommend keeping at least a little chocolate. 4. Can I use another type of topping when serving? Yes, any fruit sauce, jam, or even sweetened sour cream can work. Nutritional values Approximately, for a slice (out of 12): Calories: 290-320 kcal Protein: 8-10 g Fat: 9-12 g Carbohydrates: 45-48 g Values are approximate, depending on the cheese used and how generously you apply the chocolate topping. Storage and reheating The crustless Easter cake is kept in the fridge, covered, for up to 3 days. It’s good cold, but if you want to reheat it, you can put a slice in the microwave for 10-15 seconds. I do not recommend keeping it at room temperature for long, especially if it’s warm. If there are leftovers, you can freeze individual slices wrapped, but the texture becomes wetter after defrosting.

Easter cake without dough with raisins and chocolate flakes

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