Yeast cakes with curd cheese and cranberries

Sourdough has a wide variety of uses. One of my favourites is making it sweet, in this case as Moravian cakes with lemon-flavoured cheesecake filling and cranberry jam. The result is hearty and beautifully aromatic cakes.


  • 500g flour
  • 20g fresh yeast
  • 1 tablespoon sugar for leaven
  • 1 tsp salt
  • 100g butter
  • 250ml milk
  • 1 egg yolk for spreading
  • 250g soft curd cheese
  • 5tsp caster sugar
  • 1 vanilla sugar
  • Lemon zest
  • Cranberry marmalade


  • Crumble the yeast into a bowl and sprinkle with sugar. Stir well with a spoon and let rest covered for 10 minutes to form leaven.
  • Heat the milk, add the butter and sugar and stir until the butter and sugar have melted. Leave to cool.
  • Add the sourdough starter, salt, slightly warm milk with sugar and butter to the flour.
  • Knead for at least 10 minutes until a smooth dough forms. Let it rise, covered, for an hour.
  • Then divide the dough into ca. 12 equal sized pieces, which you shape into a circle with your hands, place on a floured work surface.
  • Cover the dough again and let it rest for 20 minutes.
  • Meanwhile, prepare the filling. For this, mix the cottage cheese with the icing sugar and freshly grated lemon zest.
  • Place the individual pieces of pastry on a baking sheet lined with baking paper (make sure to keep the cakes well apart as they will rise during baking).
  • Then make a small depression in each piece of pastry. I used a small bowl that I pressed into the dough.
  • Put 1 tablespoon of filling in each depression and top with 1 teaspoon of jam in the center.
  • Brush the edges of the pastry with more egg yolk and bake at 200°C for about 25-30 minutes until golden.
  • Finally, decorate each cake with fresh cranberries

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