Cottage cheese cake

Name: Cottage cheese cake
Ingredients: Base: 3 eggs; 200 g sugar; 125 ml oil; 125 ml milk; 1 baking powder; 320 g flour; 1 pinch of salt; vanilla essence. Filling: 300 g cottage cheese; 100 g sugar; 2 eggs; lemon zest; vanilla essence; 1 tablespoon semolina.

Dessert - Cottage cheese cake by Ecaterina O. - Recipia

The cottage cheese cake is made from a simple, fluffy base, over which a filling of cheese, eggs, and semolina is added. The cheese mixture is spooned in and gently mixed with the base, so that it remains distributed throughout the cake. After baking, it is allowed to cool completely before being dusted and cut. Quick Info Preparation time: not specified in the original recipe Baking time: approximately 30 minutes Total time: preparation time plus approximately 30 minutes of baking and cooling the cake Servings: not specified; the number depends on the size of the pieces Difficulty: easy Recipe type: homemade cake with base and cottage cheese filling Ingredients For the base 3 eggs 200 g sugar 125 ml oil 125 ml milk 1 teaspoon baking powder 320 g flour 1 pinch of salt vanilla essence For the filling 300 g cottage cheese 100 g sugar 2 eggs grated zest of one lemon vanilla essence 1 tablespoon semolina For finishing powdered sugar, for dusting Preparation method 1. Preparing the base Put the eggs in a bowl and mix them with the pinch of salt. Add the sugar and continue mixing until the mixture increases in volume and becomes lighter in color. Gradually pour in the oil in a thin stream, continuing to mix, similar to how oil is incorporated into mayonnaise. Then add the milk and vanilla essence. Mix the flour with the baking powder, then gradually incorporate them into the liquid mixture. Mix until you obtain a homogeneous dough, without dry flour portions. There is no need to insist more than that. Pour the dough into a baking tray lined with parchment paper and spread it out, if necessary, into as even a layer as possible. 2. Preparing the filling Put the cottage cheese in a bowl. Add the two eggs, sugar, and semolina, then mix or stir until the mixture becomes homogeneous. Incorporate the grated lemon zest and vanilla essence. If the cheese has a coarser texture, mix enough to distribute all the ingredients well. 3. Assembling Take the filling with a spoon and place it over the dough in the tray, in several places. It is not necessary to spread it perfectly from the start. Gently mix with the spoon, without completely homogenizing the two mixtures. The cheese should remain visible within the base, not turn into a single dough. 4. Baking Place the tray in the preheated oven. Bake the cake for approximately 30 minutes, until it passes the toothpick test. The time may vary depending on the oven and the tray used, so it is useful to check the cake towards the end of baking. If the toothpick inserted into the base comes out clean, the cake is ready. 5. Cooling and serving Remove the cake from the oven and let it cool. Once cooled, dust it with powdered sugar and cut it into pieces. It is important not to cut it while it is hot, as the cheese filling needs time to stabilize. Why I make this recipe often It is an easy cake to prepare, with common ingredients and a pleasant contrast between the sweet base and the cottage cheese filling. It does not require preparing a separate cream and is assembled directly in the tray. In addition, it can be cut into pieces after cooling and served simply, just with powdered sugar. It is suitable for both days when you want a homemade dessert and for moments when you have cottage cheese on hand and want to use it in a cake. Tips and variations Tips Mix the eggs well with the sugar at the beginning. This is the stage where the base mixture increases in volume and lightens in color. The oil is added gradually, not all at once. Slowly pouring it helps incorporate it into the egg and sugar base. The flour mixed with the baking powder is added after the liquid ingredients. Mix only until homogenized, so that the dough is not overworked. The cottage cheese is placed over the base with a spoon, and the mixing should be done gently. If you mix too much, the filling will distribute evenly into the dough and the distinct cheese areas will not be preserved. The toothpick test is done in the base, not just in the center of a filling area. The cheese may remain wetter than the dough, which is normal. Substitutions In this recipe, the main ingredients are the quantities of eggs, flour, oil, milk, and cottage cheese. To achieve a result as close to the original as possible, these should be kept. Vanilla essence can be used in both the base and filling, exactly as indicated in the recipe. The lemon zest is added only to the cheese mixture. Variations The cake can be prepared with more or less lemon zest, depending on how pronounced you want the citrus flavor to be. The amount of sugar in the base recipe remains unchanged to maintain the proportion between the base and filling. You can choose to place the filling in several small dollops over the base or in larger portions, then mix it gently. The interior appearance will be different, but the steps and composition remain the same. Serving ideas It is served after cooling, dusted with powdered sugar. It can be cut into squares or rectangles, depending on the shape and size of the tray used. For a simple presentation, dust the cake just before serving. If the powdered sugar is placed long before, it may partially absorb into the moist surface of the cake. Frequently asked questions Why do the eggs need to be mixed with the sugar until they double in volume? This step helps achieve a more aerated base. The eggs and sugar should be mixed until the mixture becomes lighter in color and visibly increases in volume. Can I completely mix the filling with the base? The recipe recommends spooning the filling over the base and mixing gently. It is not advisable to fully homogenize the two mixtures, as the filling should remain distributed in distinct areas. How can I tell if the cake is baked? After about 30 minutes, check the cake with a toothpick. If the toothpick inserted into the base comes out clean, the cake can be removed from the oven. The exact time may vary depending on the oven. Can I cut the cake immediately after baking? It is better to let it cool before cutting. The cheese filling is softer while the cake is hot, and the pieces will not cut as well. Is it mandatory to use parchment paper? In the original recipe, the tray is lined with parchment paper. This helps to remove the cake more easily and keeps the base intact when transferring and cutting. Nutritional values The values below are estimates and are calculated based on the mentioned ingredients, not including an exact amount of powdered sugar for decoration. As the number of servings or the final weight of the cake is not specified, the estimate is indicative for 100 g of product. For 100 g: Calories: approximately 300–330 kcal Protein: approximately 8 g Carbohydrates: approximately 42–45 g Fats: approximately 12–14 g Values may vary depending on the type of cottage cheese used, the amount of powdered sugar added at the end, and how much water the cake loses during baking. Cottage cheese with a higher fat content will increase the energy value of the dessert. Storage and reheating After cooling, keep the cake covered to prevent it from drying out. Since it contains cottage cheese and eggs, it is recommended to store it in the refrigerator, especially if not consumed on the same day. The cake can be served cold. Reheating is not necessary, and heating may make the cheese filling softer. If you want it not to be too cold, let the pieces sit for a few minutes at room temperature before serving.

Cottage cheese cake

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