Cottage cheese and poppy seed slice with blueberries
The cottage cheese and poppy seed cake with blueberries is made from two layers of poppy seed dough and a soft cottage cheese cream. Simply mix the mixtures, layer them in a mold, top with fresh blueberries and bake the dessert until golden brown.
Ingredients · Servings 1 sheet
- Poppy part:
- 150 g of cottage cheese from a tub
- 2 eggs
- 70 g ground poppy seeds
- 25 g protein powder (can be omitted)
- 1 baking powder
- granulated sugar (to taste)
- 1 pinch of salt
- Cream cheese:
- 250 g cottage cheese from a tub
- 40 g granulated sugar
- 15 g cornstarch
- 2 tablespoons lemon juice
- Further:
- 1 handful of blueberries
Method · 55 min
- Preheat the oven to 180 °C. Line the mold with baking paper.
- Rinse the blueberries and let them drain.
- Put the cottage cheese, eggs, ground poppy seeds, protein powder, baking powder, sugar and a pinch of salt in a bowl. Mix everything thoroughly.
- In a second bowl, mix the cottage cheese with sugar, cornstarch and lemon juice until smooth.
- Spread half of the poppy seed mixture on the bottom of the prepared pan. Spread the cream cheese on top and cover with the remaining poppy seed mixture. Sprinkle the surface with blueberries.
- Place the pan in the preheated oven and bake for approximately 35–40 minutes. Check for doneness with a skewer. Insert it into the dough and if it comes out dry, the cake is done.
- Let the baked dessert cool completely. Then cut it into slices and serve.
