Orange cottage cheese Eatser cake

Ingredients

Leaven

20 grams (0.7 ounces) fresh yeast
120 grams (4.2 ounces) milk
25 grams (0.9 ounces) sugar
20 grams (0.7 ounces) flour

Dough

0.33 teaspoon salt
3 large eggs
140 grams (4.9 ounces) sugar
250 grams (8.8 ounces) cottage cheese (9%)
0.5 sachet vanilla sugar (approximately 7 grams or 0.25 ounces)
50 grams (1.8 ounces) melted butter
320 grams (11.3 ounces) flour
Zest of 2 oranges
100 grams (3.55 ounces) dried apricots
Juice of 1 orange (for soaking the dried apricots)

Glaze

150 grams (5.3 ounces) powdered sugar
35 grams (1.2 ounces) orange juice
Zest of 2 oranges

Equipment

Mixing Bowls
Essential for combining your ingredients. Use different sizes to manage dry and wet ingredients separately.
Whisk
Useful for whipping eggs and sugar to get a frothy mixture.
Sieve
A must-have for sifting flour and ensuring a smooth, lump-free dough.
Blender or Sieve
For transforming cottage cheese into a silky texture. Blending is quicker but sieving works as well.
Oven
Make sure it maintains a steady temperature for perfect baking results.
Baking Molds
Use molds to shape your dough; remember to fill only halfway for proper rising.
Spatula
Ideal for scraping down the sides of your bowls and evenly spreading the dough.

Instructions

Step 1

1. Soak the dried apricots in the orange juice for several hours. Drain the juice, squeeze out excess liquid, and cut the apricots into cubes. You can use any dried fruit, but do not exceed 100 grams (3.55 ounces). It's best to soak the dried apricots overnight for maximum flavor.

Step 2

2. Prepare the leaven: Warm the milk to about 30°C (86°F) and mix in the fresh yeast, sugar, and flour. Cover with foil and place in a warm area (35-40°C or 95-104°F) for 15 minutes. The mixture should rise slightly; if it doesn’t, the yeast may be spoiled. An oven with the light turned on can create a warm environment for proofing.

Step 3

3. Press the cottage cheese through a sieve or blend it for a smooth texture. Blending creates a finer, smoother texture.

Step 4

4. Whisk the eggs, sugar, and vanilla sugar together until light and fluffy. Using a stand mixer or electric hand mixer can make this step easier.

Step 5

5. Add the salt, cottage cheese, and orange zest to the leaven mixture and stir well. Ensure the cottage cheese is fully incorporated to avoid lumps.

Step 6

6. Add the egg mixture to the leaven mixture and stir until combined. Then add the melted butter and mix well. Make sure the butter has cooled slightly to prevent cooking the eggs.

Step 7

7. Reserve 2 tablespoons of flour from the total and mix it with the dried apricots. This prevents the dried apricots from sinking during baking.

Step 8

8. Sift the remaining flour and add it gradually to the mixture, stirring with a spatula to form a sticky dough. Cover with a towel and let rise in a warm place for 1 hour. Dough should double in size.

Step 9

9. Fold the dried apricots into the dough. The dough will be sticky. Using lightly floured hands can make handling the sticky dough easier.

Step 10

10. Fill molds halfway with the dough and let proof in a warm place for an additional 35 minutes. Use molds with high sides to help the dough rise well.

Step 11

11. Preheat the oven to 180°C (356°F) with convection mode. Bake the pastries for 10 minutes, then reduce the temperature to 165°C (329°F) and continue baking for an additional 30-40 minutes. Check doneness with a skewer. Do not remove from the oven immediately; let them cool slightly in the oven with the door ajar. Properly baked pastries will have a golden-brown crust and a skewer inserted into the center will come out clean.

Step 12

12. Prepare the glaze by mixing the powdered sugar, orange juice, and orange zest with a whisk. Adjust thickness with additional juice or powdered sugar until the glaze is not too runny. Consistency should be thick enough to coat the back of a spoon.

Step 13

13. Decorate the cooled pastries with the glaze. Optional: Add freeze-dried berries or candied orange slices for extra flair. Glazing pastries that are still warm can make the glaze too runny.

Step 14

14. Enjoy your delicious pastries! Bon Appétit!

Servings

Serve these delightful pastries as the star of your next brunch or tea party. Their vibrant flavors make them a delightful treat on their own, but you can elevate the experience by pairing them with a refreshing citrus salad or a warm cup of spiced tea. For a festive touch, sprinkle them with freeze-dried berries or decorate with candied orange slices. These pastries are versatile and can be a perfect treat for any time of the day. Whether you enjoy them fresh out of the oven or save them for a midnight snack, each bite promises to be a burst of flavor and joy.

Variations

To make a gluten-free version, simply substitute the flour with a gluten-free baking blend. Look for blends that contain a mix of rice flour, tapioca starch, and xanthan gum for the best texture. For a vegan option, replace the eggs with flaxseed meal combined with water (1 tablespoon flaxseed meal + 3 tablespoons water per egg), and use vegan butter instead of melted butter. Also, opt for a plant-based milk of your choice and blend silken tofu to replace the cottage cheese.

Faq

Why didn't my dough rise?
The yeast may have been spoiled or the temperature may not have been warm enough. Ensure your yeast is fresh and the dough is kept in a consistently warm place.
Can I use other dried fruits instead of apricots?
Absolutely! You can use raisins, dried cranberries, or even a mix of your favorite dried fruits. Just keep the total amount to 100g.
How do I know if my pastry is perfectly baked?
Use a skewer to check; it should come out clean. Also, the pastry should have a golden-brown color and a slightly firm top.
Can I prepare the dough a day in advance?
Yes, you can prepare the dough and let it rise in the fridge overnight. The next day, allow it to come to room temperature before baking.
How can I make my glaze thicker?
If your glaze is too runny, add more powdered sugar a little at a time until you reach the desired consistency.
What's the best way to store these pastries?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them and thaw as needed.