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Curd cupcake in a slow cooker

Name: Curd cupcake in a slow cooker
Ingredients: Chicken eggs - 4 pcs.; Margarine - 150 g; Sugar - 150 g; Wheat flour - 250 g; Cottage cheese - 300 g; Starch - 50 g; Baking soda - 1.5 tea liters; Citric acid - to taste; Salt - to taste; Zucaty - 0.75 pack.

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12 servings
2 hours 30 min

Chicken eggs - 4 pcs., Margarine - 150 g, Sugar - 150 g, Wheat flour - 250 g, Cottage cheese - 300 g, Starch - 50 g, Baking soda - 1.5 tea liters, Citric acid - to taste, Salt - to taste, Zucaty - 0.75 pack.

Wipe the curd through a sieve. Do not neglect this step - cottage cheese from this will become light, almost airy.