Cottage cheese cake with apricots and cranberries

Name: Cottage cheese cake with apricots and cranberries
Ingredients: 5 eggs; 1 pinch salt; 10 tablespoons sugar; 16 tablespoons oil; 16 tablespoons milk; 2 sachets vanilla sugar; 21 tablespoons white flour; 1 pinch turmeric; 1 sachet saffron baking powder; 10 g butter; 4 eggs; 10 tablespoons sugar; 1 kg cottage cheese; 2 sachets vanilla sugar; 1/2 lemon; 4 drops lemon essence; 150 g cranberries; 200 g apricots; 2 tablespoons breadcrumbs; 1 tablespoon vanilla and rum powdered sugar

Dessert - Cottage cheese cake with apricots and cranberries by Catrinel D. - Recipia

Cottage cheese cake with apricots and cranberries has a fluffy sponge, baked on its own first and then with the cottage cheese filling. The fruit softens in the middle, while a thin layer of golden cake remains on top. I serve it cold, cut into rectangles, with tea. Preparation: 25 minutes. Cooking: 32-37 minutes. Resting: 60 minutes. Total time: 117-122 minutes. Serves: 12. Approximately 540 kcal and 22 g protein per serving.

Ingredients

For the cake

5 eggs
1 pinch salt
10 tablespoons sugar
16 tablespoons oil
16 tablespoons milk
2 sachets vanilla sugar
21 tablespoons white flour
1 pinch turmeric
1 sachet saffron baking powder
10 g butter

For the filling

4 eggs
10 tablespoons sugar
1 kg cottage cheese
2 sachets vanilla sugar
1/2 lemon
4 drops lemon essence
150 g cranberries
200 g apricots
2 tablespoons breadcrumbs
1 tablespoon vanilla and rum powdered sugar

Preparation

1. Wash the cranberries and drain them well. Remove the stones from the apricots and chop them finely. Mix the flour with the saffron baking powder and turmeric. 2. Beat the 5 eggs with a pinch of salt and the 10 tablespoons of sugar until creamy. Gradually pour in the oil and milk, then add the 2 sachets of vanilla sugar and the flour mixture. 3. Preheat the oven to 180°C. Line the baking pan with parchment paper and grease the paper with butter. Pour 70% of the batter into the pan and bake for 12 minutes. 4. Meanwhile, beat the 4 eggs for the filling with the 10 tablespoons of sugar until you get a stable foam. Fold in the cottage cheese, the 2 sachets of vanilla sugar, the zest and juice of half a lemon, and the lemon essence. 5. Mix the cranberries and apricot pieces with the breadcrumbs. Take the pan out of the oven, spread the cream over the partly baked base and distribute the fruit on top. 6. Pour the remaining batter over the filling. Bake for another 20-25 minutes at 180°C, until the cake starts to turn golden. 7. Leave the cake to cool for 60 minutes, then cut it and dust with vanilla and rum powdered sugar.

Notes

It goes well with a cup of black tea served alongside a cold slice. The apricots soften a lot and make the slices harder to cut. I’d leave them out, as I would next time. If you keep them in, choose firm apricots that aren’t very ripe. Soft cottage cheese or cheese with a lot of whey can make the filling too wet, so leave it to drain before you start. The 25 x 35 cm pan keeps the base thin enough to bake in two stages. Start well ahead of serving, since the cake needs an hour to cool before you cut it into portions. The flour and breadcrumbs contain gluten, and it also contains cheese and eggs. Covered, it keeps in the fridge for up to 3 days.