Rudy Cake

Name: Rudy Cake - Isabela F.
Ingredients: Dough: 400 g flour; 250 g butter; 150 g sugar; 2 tablespoons cocoa; 1 egg yolk; 1 packet baking powder; a pinch of salt. Filling: 500 g sweet cheese; 150 g sugar; 3 eggs; 1 packet vanilla sugar; grated zest of one orange.

Dessert - Rudy Cake by Isabela F. - Recipia

Rudy's Cake is the kind of sweet cheese dessert I make when I want something simple yet enjoyable in texture. It features a base layer of crumbly cocoa dough, topped with a creamy filling of sweet cheese, eggs, vanilla sugar, and optionally, orange zest. The dough doesn't roll out like a typical pastry; instead, it crumbles in the pan, making preparation easier. After baking, the cake keeps well for several days. Quick Info Total Time: about 1 hour, including baking; exact preparation time not specified Preparation Time: not specified Baking Time: approximately 40 minutes Pan Size: 20 x 30 cm Servings: number not specified; the cake can be portioned as desired Difficulty: easy to medium Recipe Type: sweet cheese and cocoa cake Ingredients For the dough 400 g flour 250 g cold butter 150 g sugar 2 tablespoons cocoa powder 1 egg yolk 1 packet baking powder 1 pinch of salt For the cheese filling 500 g sweet cheese 150 g sugar 3 eggs 1 packet vanilla sugar Grated zest from 1 orange, optional Preparation Method 1. Preparing the dough In a large bowl, mix the flour with the baking powder, sugar, cocoa powder, and salt. Add the egg yolk and the cold butter cut into pieces. Knead the ingredients with your fingers until combined, resulting in a crumbly mixture. It should not form a cohesive dough. The desired consistency is closer to that of breadcrumbs or larger crumbs. It's important for the butter to remain cold so that the dough retains its crumbly texture. Once the mixture is ready, divide it into two equal parts. 2. Preparing the filling Place the sweet cheese in a bowl and mix it with the sugar, vanilla sugar, and grated orange zest if using. Continue mixing until the mixture becomes creamy. Add the egg yolks from the three eggs and mix until well incorporated. Keep the egg whites separate. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually fold the egg white foam into the cheese mixture gently to keep the filling airy. 3. Assembling the cake Prepare a 20 x 30 cm baking pan and line it with parchment paper. Sprinkle half of the crumbly dough into the pan and spread it evenly across the surface. There's no need to press it down like a compact base; just ensure it forms an even layer. Spread the cheese filling over the dough and level it carefully. Cover it with the remaining dough, distributing it evenly on top. 4. Baking Place the cake in the preheated oven and bake for about 40 minutes. The exact oven temperature is not specified in the basic recipe, so use the standard setting for baking cakes according to your oven. In the end, the dough layer should be baked, and the cheese filling should be set. Allow the cake to cool before cutting so that the cheese layer settles. Why I Make This Recipe Often I love it because it uses common ingredients and doesn't require rolling out the dough. The butter and cocoa mixture comes together quickly, with half used for the base and half for the topping. The filling is creamy yet light, and the orange zest adds a pleasant flavor without altering the cake's character. Another advantage is that it keeps well for several days if stored properly. Tips and Variations Tips Use cold butter for the dough. If the butter softens too much while mixing, the mixture may become more compact and harder to spread in the pan. Don't try to make the dough homogenous. For this cake, the crumbly texture is desired. The crumbs should just be mixed well enough to form two relatively even layers. For the filling, mix the cheese first with the sugar until creamy, then add the egg yolks. Fold in the beaten egg whites at the end. Divide the dough as evenly as possible. If the bottom layer is too thin or the top layer too thick, the cake won't have the right balance of dough and filling. Baking takes about 40 minutes but can vary depending on the oven. Since the temperature is not mentioned in the original recipe, it's good to keep an eye on the cake towards the end of the baking time. Substitutions The orange zest is mentioned as optional, so it can be omitted. It adds flavor, but the cake can be made without it. Sweet cheese is the base of the filling and should not be replaced with another type of salty or aged cheese. If the cheese used is very wet, the filling may have a softer consistency, but the basic recipe does not specify a separate draining step. Vanilla sugar is part of the filling ingredients. If it's not available, the recipe can still be made without it, but the flavor will be simpler. Variations The simplest variation is to make the filling without orange zest. This way, the flavors of cheese and cocoa remain more pronounced. You can keep the original proportions and just adjust the portioning. In a 20 x 30 cm pan, the cake can be cut into smaller or larger pieces depending on the occasion. There's no need to modify the layering: the crumbly dough goes at the bottom and on top of the filling. This is the specific aspect of Rudy's cake that gives it its characteristic texture. Serving Ideas The cake can be served after it has cooled and the filling has set. It can be portioned simply, without any additions. The flavors of cocoa, sweet cheese, and orange are sufficient for a homemade dessert. For a neater appearance, it's helpful to cut the pieces after the cake has completely cooled. The top dough remains crumbly, so using a knife carefully helps maintain the layers. Frequently Asked Questions Can I use margarine instead of butter? The original recipe uses 250 g of cold butter. To preserve the indicated flavor and texture, butter is the recommended choice. Substituting with margarine may change the consistency of the dough and the final taste. Why doesn't the dough come together in a ball? Because this recipe does not use a homogenous dough. The ingredients are mixed until crumbly, which are then layered in the pan. If the dough were to become compact, the cake's texture would be different. Can I skip the orange zest? Yes. The orange zest is optional. The filling can be made with just sweet cheese, sugar, vanilla sugar, and eggs. When can I cut the cake? It is best to let it cool after baking so that the filling can set. If cut immediately, the cheese filling may be softer, and the layers may separate more easily. How long does it keep? The cake keeps well for several days. The source does not specify an exact number of days, so the duration depends on storage conditions and the freshness of the ingredients used. Nutritional Values The values below are estimates and refer to one serving obtained by dividing the cake into 12 pieces. The calculation may vary depending on the type of sweet cheese, butter, and portion sizes. One serving has approximately 400-430 kcal, 45-50 g carbohydrates, 20-24 g fats, and 9-12 g proteins. For the entire cake, the estimate is approximately 4,800-5,200 kcal. The largest variation comes from the fat content of the cheese and the exact size of the pieces. These values do not include any additions not mentioned in the recipe. Storage and Reheating After cooling, the cake should be stored covered to prevent it from drying out, in a cool place. Since it contains cheese and eggs, it's advisable to keep it in the refrigerator if not consumed on the same day. It can be stored for several days, and the texture remains pleasant if the cake is covered. Reheating is not necessary and is not part of the recipe steps. It can be served after being taken out of the refrigerator and allowed to sit for a bit to lose its chill, if preferred.

Rudy Cake

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