Curd cake with black currant

In berry season, take the time to make the classic curd cake brighter, healthier and more delicious. You just need to add black currant berries to the dough - and the cake will acquire a slight sourness, additional juiciness and taste of summer!

Ingredients

• Cottage cheese - 280 g
• Butter (softened) - 150 g
• Eggs - 3 pcs.
• Sugar - 180 g
• Black currant - 100 g
• Flour - 300 g (2 cups with a capacity of 250 ml)
• Baking powder - 12 g (1 tablespoon)
• Vanilla sugar - 1 tsp
• Salt - 1 pinch

Directions

1. Prepare everything for the cupcake.
2. Remove the oil from the refrigerator beforehand so that it softens slightly.
3. Rinse the berries and dry them on a towel.
4. Preheat oven to 180 degrees.
5. Combine butter, sugar, a pinch of salt and vanilla sugar in a deep bowl. Use an immersion blender or mixer to beat the ingredients until smooth - this will take a minute.
6. Add cottage cheese. Beat the mass for another 1-2 minutes (I used a blender, since the cottage cheese was lumpy. If your cottage cheese is soft or crumbly, a mixer and even an ordinary spatula will do the job).
7. Add eggs one at a time, stirring the dough each time until smooth.
8. Add sifted flour and baking powder. Stir with a blender or spatula until thick, viscous and smooth.
9. Stir in the berries and gently stir them into the dough with a spatula so as not to damage.
10. The dough turned out to be thick, soft, holds its shape and holds well on the shoulder blade.
11. Place the dough in a muffin pan and gently flatten the surface with a spatula.
12. Bake the muffin with currants in a preheated oven at 180 degrees for 1 hour.
13. When the dough rises well and is browned, you can cover the form with parchment or foil and bake the cake further.
14. Curd cake with black currant is ready. Let it cool slightly in the mold.
15. The cooled cake comes out well because it contains a lot of oil. Remove currant muffin onto a wide plate and cool completely before serving.
16. Decorate the cake to your liking - you can use fresh currant berries and mint leaves, you can sprinkle with powdered sugar, pour over with chocolate, icing or jam.
17. Delicate porous crumb, baked crust and explosive currant juiciness - you will definitely like the cake!