Cottage cheese cake with raisins

Slightly moist cottage cheese cake with raisins has a creamy aroma. Egg whites give the cake a special tenderness and softness. Enjoy cozy homemade cakes!

Ingredients

• Butter (softened) - 110 g
• Curd - 150 g
• Egg whites - 100 g (3-4 pcs)
• Sugar - 150 g
• Flour - 235 g (1.5 cups with a capacity of 250 ml)
• Baking powder - 5 g
• Salt - 1-2 pinches
• Raisins - 80 g
• Vegetable oil (for lubricating the mold) - 10 ml
• Powdered sugar for decoration (optional) - 1-2 teaspoons

Directions

1. We prepare the necessary products.
2. We take the butter out of the refrigerator in advance and leave it at room temperature so that it becomes soft.
3. Separate egg whites from yolks (yolks are not needed in the recipe).
4. We wash the raisins and blot with a napkin.
5. Pour a tablespoon of flour to the raisins.
6. Stir to evenly distribute the flour.
7. Turn on the oven to preheat to 170 degrees.
8. In a bowl, combine softened butter and sugar.
9. Beat with a mixer until fluffy, 1-2 minutes.
10. Add cottage cheese to the butter mixture.
11. Mix with a mixer until smooth.
12. Add egg whites to the butter-curd mass.
13. Beat again until smooth, about 2 minutes.
14. In a separate bowl, sift the remaining flour, add the baking powder and salt.
15. Mix well.
16. Add the flour with baking powder and salt to the bowl to the butter-curd mass.
17. Mix everything with a mixer at low speed.
18. Add raisins to the dough.
19. Stir with a spoon, evenly distributing the raisins over the dough.
20. Lubricate the cake mold with vegetable oil, put the dough into the mold.
21. We send it to the oven preheated to 170 degrees, bake the cake for 40-60 minutes. We check the readiness with a toothpick (after piercing the finished cake, it remains dry).
22. Let the baked cake cool slightly.
23. Cottage cheese cake with raisins (on proteins) is ready. Remove from mold, cut and serve.
24. If desired, the cooled cake can be sprinkled with powdered sugar.
25. Bon appetit!