Cottage cheese pound cake with raisins (Творожний кекс з родзинками) is a GOST recipe that combines traditional pound cake technique with cottage cheese (tvorog/quark) as a key ingredient. The addition of cottage cheese produces a moister, more tender crumb with a distinctive mild dairy flavor.
Recipe (industrial formulation)
- Top-grade wheat flour — 100.0 kg
- Cottage cheese (quark/tvorog, TS ~20-25%) — 50.0 kg
- Butter (TS 84%) — 25.0 kg
- Granulated sugar — 35.0 kg
- Mélange — 15.0 kg
- Raisins — 20.0 kg
- Sodium bicarbonate — 0.5 kg
- Ammonium bicarbonate — 0.2 kg
- Salt — 0.3 kg
- Vanilla flavoring — 0.1 kg
Technological notes
Unlike yeast-leavened pound cakes, this recipe uses chemical leavening (baking soda and ammonium bicarbonate). The cottage cheese is first mixed with sugar and butter until smooth, then eggs are added gradually, followed by flour and leavening agents. Raisins are folded in last. The cottage cheese contributes significant moisture, so the batter is softer than standard pound cake dough. Baking: 170–190 °C for 40–55 minutes. Final moisture: 22–26%.
TS = total solids.