Keep your yeast cake moist with this secret ingredient

Yeast cake is a classic bake that frequently appears on our tables. However, it has one drawback – it quickly loses its freshness and becomes dry. A simple trick, though, helps maintain its fluffiness and softness for longer. Add one ingredient, and the moist yeast cake will retain its delicate structure and remain pleasantly soft even after a few days. The secret lies in cottage cheese, which acts as a natural "moisturizer," making the bake more elastic and preventing it from crumbling during cutting.

The ideal yeast cake should be fluffy, well-risen, and, above all, moist. To achieve this effect, use cottage cheese. This unassuming ingredient will make the cake soft and moist even after a few days.

In addition to cottage cheese, pay attention to the eggs—they should be well-beaten before adding them to the dough. This helps the batter rise better and achieve a uniform consistency. The way you store it is also essential. Moist yeast cake is best kept in an airtight container or wrapped in foil to maintain its freshness as long as possible.

You only need a few essential ingredients and patience to prepare the perfect moist yeast cake. Here's a tried-and-tested recipe that will allow you to enjoy a delicious bake for a more extended period of time.

Ingredients for the starter:

• about 250 millilitres of warm milk (1.5% fat),
• about 35 grams of fresh yeast,
• 2 teaspoons of sugar,
• 2 teaspoons of flour.

Ingredients for the dough:

• about 1 litre of all-purpose flour,
• about 200 grams of low-fat cottage cheese,
• about 85 grams of vanilla skyr,
• 1 egg,
• about 100 grams of erythritol (or less sugar if you prefer the traditional version).

Ingredients for the crumble:

• about 50 grams of butter,
• about 50 grams of flour,
• about 50 grams of erythritol.

How to prepare moist yeast cake step by step?

1. Prepare a baking tin with dimensions approximately 25 x 13 x 8 centimetres.
2. In a saucepan, heat the milk – it should be warm but not hot. Add yeast, sugar, and flour, mix, and let stand for 10–15 minutes in a warm place until the starter begins to work.
3. Sift the flour into a large bowl, add erythritol, skyr, and the beaten egg.
4. Pour in the risen starter and knead the dough until it becomes elastic and doesn't stick to your hands.
5. Cover with a cloth and let rise for about 1.5–2 hours.
6. Mash the cottage cheese with a fork and add it to the risen dough. Mix thoroughly to combine the ingredients.
7. Transfer the dough to the baking tin and set aside for another 15 minutes.
8. In the meantime, prepare the crumble by mixing butter with flour and erythritol.
9. Sprinkle the cake with the crumble, then place it in the oven preheated to 170°C. Bake for about 45 minutes.

To keep the yeast cake fresh and moist for as long as possible, store it in an airtight container or wrapped in plastic wrap in the refrigerator. Yeast cake, without any additions, can also be stored wrapped in a linen cloth in a cool place.