Ukrainian Easter Cake with Fructose

Baking and Desserts | Ukrainian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Ukrainian Easter Cake with Fructose

Ingredients

Dry Curd - 21.2 oz
20% Sour Cream - 7.1 oz
Butter - 14.1 oz
Fructose - 8.8 oz
Raisins - 14.1 oz
Chocolate eggs - 6 pieces
Vanillin - a pinch
Salt - 1 teaspoon

Step by Step guide

Step 1

In a bowl, place the eggs, salt, vanillin, fructose, and sour cream, and slowly whisk (with a whisk or mixer).

Step 2

Gradually add the cottage cheese. Stir until smooth. (If the cottage cheese is very dry and seems too dry for your taste, and you prefer it a bit moister - add half a cup of milk).

Step 3

Separately, melt the butter in a pan (it’s better to cook it until light brown and then strain it). Add it to the mixture in small portions. Stir until smooth.

Step 4

Add the raisins and mix for even distribution.

Step 5

Divide the mixture into molds, and brush the tops with beaten egg. Place the molds in a preheated oven at 356°F, hold for about 20 minutes, then reduce the heat to 320°F and bake until golden brown (about 30-40 minutes; keep in mind - fructose burns faster than sugar, so the crust may become too 'burnt'! In principle, when it looks like in my last photo - that is quite enough, but you can brown it a bit more for another 5 minutes).

Step 6

Remove from the oven, let it cool completely, and take it out of the molds. Drain any excess liquid. Wrap in plastic wrap and store in the refrigerator.