Cottage cheese cake
A curd cake made from pounded dough will be a decoration of your table. The soft dessert smells of lemon and vanilla and its delicious taste will definitely not leave you wanting one bite. Preparing the dough requires a bit of skill, but following the detailed procedure, even beginners can succeed.
Ingredients · Servings 1 where
- 4 eggs
- 250 g softened butter (Hery)
- 250 g cottage cheese in a tub (full-fat or semi-fat)
- 1 cup granulated sugar (or granulated sugar)
- 1.5 cups of semi-coarse flour
- 1/2 cup lukewarm milk
- 1 baking powder
- 20 g vanilla sugar
- lemon zest (to taste)
- Further:
- butter (for greasing the mold)
- semi-coarse flour (for lining the mold)
- powdered sugar (for sprinkling)
Method · 1 h 35 min
- Grease the cake tin thoroughly with butter and sprinkle with flour. While preparing the dough, preheat the oven to 180 °C.
- Separate the eggs into whites and yolks. Beat the whites until stiff peaks form.
- Beat the egg yolks, sugar and butter until foamy. Gradually add the cottage cheese, grated lemon zest, vanilla sugar, lukewarm milk and mix everything carefully. Lightly mix in the sifted flour with baking powder and finally the egg whites.
- Transfer the finished dough to the prepared pan and place in the preheated oven.
- Bake for 45–55 minutes. Check with a skewer to make sure the dough is cooked through.
- Remove the finished cake from the oven and leave it in the pan for a while. Then carefully turn it out and let it cool completely.
- Sprinkle the cooled cake with sugar, cut into slices and serve.
