How to make
Wash the raisins and soak them in warm water.
Cut the butter into cubes and leave it at room temperature to soften. The rest of the ingredients should also be at room temperature.
Put the softened butter in a large bowl and beat it with the sugar. Add the cream cheese and vanilla sugar and beat again until smooth. Then add the eggs one by one, by mixing after each with a mixer.
In a separate bowl, sift the flour with the baking powder. Add half of the flour to the mixture and mix with a mixer into a smooth cake batter.
Strain the raisins from the water and dry them with paper towels.
Pour the remaining flour into the bowl. Pour the dried raisins and cubed candied orange peel over the flour.
Mix the raisins and peels with the flour, then mix everything gently with a spoon or spatula, until smooth.
The batter for the cottage cheese cake is quite thick.
Grease a cake tin with a little butter, sprinkle evenly with flour and tap the excess flour from the baking pan or cover the baking pan with baking paper. If you use a silicone mold - there is no need to grease and flour it. I bake in two rectangular molds measuring 31x10x5 cm, covered with baking paper.
The dough rises very well when baking, so it is better to fill half of the mold, but not more than 2/3.
Bake the sponge cake with raisins in a preheated oven at 340°F (170°C) on medium level for about 40-60 minutes.
Check with a wooden skewer, in order to see if it is fully baked.
Let the sponge cake cool for 15-20 minutes. Then take it out and sprinkle it with powdered sugar.
The homemade sponge cake with cottage cheese, raisins and orange peels has a moist, delicate interior and a pleasant taste.
The Sponge Cake with Cottage Cheese, Raisins and Orange Peel is eaten as quickly as it is made.
