Pillow cake
Pillow cake is attractive at first glance and tastes just as good. We lighten the fluffy cocoa dough with egg whites, decorate with a cheese grid and bake to create the typical pillowy appearance.
Ingredients · Servings 1 sheet
- Dough:
- 5 eggs
- 220 g plain flour
- 120 g caster sugar
- 125 ml of oil
- 125 ml of water
- 1 teaspoon baking powder
- 3 tablespoons cocoa
- Filling:
- 500 g cottage cheese in a tub
- 1 vanilla pudding powder
- 80 g caster sugar
- To wipe and empty the sheet:
- tuk
- wholemeal flour
Method · 1 h
- Separate the eggs into whites and yolks. Start whipping the whites until stiff. Gradually add 60 g of caster sugar and whip until stiff peaks form.
- Beat the egg yolks with the remaining 60 g of caster sugar until light and fluffy. Gradually beat in the water and oil.
- Sift the plain flour with the cocoa and baking powder into the yolk mixture and mix briefly to form a smooth dough. Carefully fold the whipped egg whites into the dough in portions.
- Preheat the oven to 180°C. Grease a baking sheet and sprinkle with coarse flour. Pour the dough onto it and spread it evenly.
- Beat the cottage cheese, vanilla pudding powder and caster sugar until smooth. Transfer it to a pastry bag and pipe a regular grid on the surface of the dough.
- Place the cake in the preheated oven and bake for approximately 30 minutes. The cheese grid will partially sink into the dough during baking, creating a typical pillowy appearance. Check for doneness with a skewer inserted into the cocoa part. If it comes out dry and clean, the cake is done.
- Let the baked cake cool, cut it into slices and serve.
