Black woman with cottage cheese and fruits

Name: Black woman with cottage cheese and fruits - Anica I.
Ingredients: Base 1 cup of flour 1/2 cup of flour 1 cup of sparkling water 1 cup of sugar 1/2 cup of oil 3 tablespoons of cocoa 4 tablespoons of ground walnuts 1 baking powder 1 pinch of salt cream 300 g of cottag

Dessert - Black woman with cottage cheese and fruits by Anica I. - Recipia

I have started making a chocolate brownie with cottage cheese and fruit quite often, especially when I have frozen berries left in the freezer and a bit of cottage cheese from the market. It's not the most visually appealing cake, but it's quick, convenient, and doesn't last long. Plus, you don't need butter or milk, so I often make it when I need to share something at a gathering or when someone drops by unexpectedly. Quick Info Total Time: 1 hour Servings: 12 large pieces or 16 small ones Difficulty: Easy Ingredients Base: - 1 cup flour - 1/2 cup flour (a total of 1 and a half cups) - 1 cup sparkling water (or soda, for a bit of air in the base) - 1 cup sugar - 1/2 cup oil - 3 tablespoons cocoa - 4 tablespoons ground walnuts (adds texture) - 1 packet baking powder (10 g) - a pinch of salt Cheese Cream: - 300 g cottage cheese - 1 egg - 100 g sugar - grated zest of 1 orange (wash the orange well) - 100 g frozen berries (I use a mix of raspberries, blueberries, and currants) Preparation Method 1. Preheat the oven to 180°C and line a rectangular baking pan (approx. 20x30 cm) with baking paper. 2. In a large bowl, mix the flour, cocoa, ground walnuts, baking powder, and salt. Set aside. 3. In a separate bowl, put the sugar, oil, and sparkling water. Mix with a whisk until the sugar is somewhat dissolved. 4. Gradually pour the liquid ingredients over the dry ones, mixing with a spatula or whisk, without overdoing it. It will quickly come together, like any brownie base. 5. In a separate medium bowl, beat the cottage cheese with the egg, sugar, and orange zest. If you want a very smooth texture, use a hand mixer, but a fork works well too. 6. Add the frozen fruit directly to the cheese cream, including the juice they released. Mix gently. 7. Pour the base mixture into the pan and level it out. 8. Optionally, reserve two or three tablespoons of the white cheese cream for decoration. 9. With a spoon, place dollops of the cheese cream with fruit here and there, alternating with a little plain cream if you set some aside. It doesn't have to be perfect; it will marble beautifully when cut. 10. Bake the cake for 40-45 minutes, or until it passes the toothpick test (insert a toothpick into the base; it should come out clean). 11. Let the cake cool completely in the pan before removing and slicing. It's much easier to cut after it has cooled down well. Why I make this recipe often It doesn't require expensive or complicated ingredients, it's quick to make, and I use frozen fruit. It stays fluffy from the sparkling water and isn't heavy, and the combination of cocoa, cheese, and fruit works every time. It keeps well for two days, and if I want to change something, I can easily adapt the ingredients. Tips and Variations Tips - Do not overmix the base mixture, as it will become dense. - If the cheese is too dry, add 2-3 tablespoons of sour cream or yogurt. - For nice edges, cut the brownie only after it has cooled completely; otherwise, the cheese cream will ooze out. Substitutions - Sparkling water can be replaced with milk (for a more cake-like base). - You can use less sugar if you want a lighter version (80 g in the cream, 180 g in the base). - The oil can be sunflower or canola oil. - The walnuts can be omitted or replaced with ground hazelnuts. Variations - You can use pitted cherries instead of berries if you have fresh ones or from a can. - If you don't have cottage cheese, ricotta or fresh cheese can be used for a smoother cream. - Without orange zest, the fruit flavor becomes more pronounced, depending on your preference. - If you want an even richer cake, you can sprinkle almond flakes on top. Serving Ideas - It's good plain with coffee, but also goes well with a bit of cold sour cream or full-fat yogurt. - For a more festive look, dust with powdered sugar before serving. Frequently Asked Questions 1. Can I use fresh fruit? Yes, it works with blueberries, raspberries, sour cherries, or fresh cherries, but adjust the sugar if the fruits are more tart. 2. How do I check if it is baked? Do the toothpick test, but not in the cheese cream – only in the base. If it comes out clean, the cake is ready. 3. What can I substitute for cottage cheese? You can use ricotta, fresh cheese, or even mascarpone, although the result will be creamier and richer. 4. What size pan do you recommend? A 20x30 cm pan is suitable for standard thickness; in a smaller pan, the cake will be taller and will need an extra 5-10 minutes in the oven. 5. Can I put nuts in the cream, not in the base? Yes, but they become crunchy and moist at the same time; it depends on whether you prefer the texture. Nutritional Values One serving (out of 12) has about 220-240 kcal, with approximately 7 g of fat, 35 g of carbohydrates, and 5-6 g of protein, depending on the cheese used and how much sugar you add. It's a moderately caloric dessert compared to other cheese or chocolate desserts. Storage and Reheating The brownie with cottage cheese and fruit keeps well covered in the fridge for up to 3 days. If you want to reheat it, put a piece in the microwave for 20-30 seconds – it becomes softer, but the cheese cream may become slightly liquid, so it's better to consume it cold or at room temperature. If there are leftovers, it can be frozen, cut into squares, and thawed quickly when needed.

Black woman with cottage cheese and fruits

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