Farmer cheese cake with raisins
Everyone in my family respects farmer cheese baking very much. Although this recipe just appeared in my cookbook, it has already won our hearts. I baked farmer cheese cake with raisins for two days in a row. It turned out to be very tasty. Of course, a lot here will depend on the quality of the farmer cheese. I take wet and non-crumbly fat content of 5% or 9%. Then the baked goods are soft, tender, with a bright farmer cheese aroma.
Adjust servings in the full version
Pour hot boiled water over the raisins and leave to swell.
Beat margarine, sugar and farmer cheese with a mixer. Do not overbeat. Just to ensure that the ingredients are mixed properly.
Add eggs and beat again.
Sift the flour, mix with baking powder and vanilla. Add to the farmer cheese mass and mix thoroughly. You can use a spatula, or you can use a mixer at low speeds, whatever suits you. You should get a thick dough. It doesn't pour from a spoon, it falls.
Drain the water from the raisins. Dry the raisins with a towel (we don’t need excess moisture in the dough), add them to the dough and mix.
Place the dough into a cake pan. I bake in both a round one with a hole and a rectangular one, depending on my mood.
Bake the cake in a hot oven for 40-50 minutes. Temperature 170°C. Be sure to check the readiness of the cake with a wooden stick.