Sour cherry and cottage cheese cake

Name: Sour cherry and cottage cheese cake
Ingredients: 6 eggs; 6 tablespoons sugar; 6 tablespoons flour; 2 level teaspoons baking powder; 2 teaspoons powdered sugar with vanilla bean; 1/8 teaspoon salt; 350 g pitted sour cherries (drained); 10 g butter; 1 tablespoon flour; 100 g butter; 200 g powdered sugar; 700 g creamy cottage cheese; 250 ml whipping cream; 2 teaspoons vanilla extract; 1 lemon; 240 ml water; 2 tablespoons sugar; 30 g milk chocolate; 10 g sugar decorations

Dessert - Sour cherry and cottage cheese cake by Ivona B. - Recipia

Sour cherry and cottage cheese cake is served cold for birthdays; it has two fruit-studded layers and a cottage cheese cream. The layers stay soft, the cream sits between them, and grated chocolate goes on top; I prefer narrow slices so the cream doesn’t cover the sour taste of the cherries. Preparation: 35 minutes. Cooking: 27-34 minutes. Resting: 90 minutes. Total time: 152-159 minutes. Servings: 12. Approximately 350 kcal and 12 g protein per serving.

Ingredients

For the layers

6 eggs
6 tablespoons sugar
6 tablespoons flour
2 level teaspoons baking powder
2 teaspoons powdered sugar with vanilla bean
1/8 teaspoon salt
350 g pitted sour cherries (drained)
10 g butter
1 tablespoon flour

For the cream

100 g butter
200 g powdered sugar
700 g creamy cottage cheese
250 ml whipping cream
2 teaspoons vanilla extract
1 lemon

For the syrup

240 ml water
2 tablespoons sugar

For decorating

30 g milk chocolate
10 g sugar decorations

Preparation

1. Preheat the oven to 180°C. Grease a 26 cm round pan with 10 g butter and dust it with 1 tablespoon flour. 2. Drain the sour cherries well and divide them in half. For the first layer, separate 3 eggs. Beat the yolks with 3 tablespoons sugar, then add 1 teaspoon baking powder, 1 teaspoon powdered sugar with vanilla bean, and 3 tablespoons flour. 3. Beat the egg whites with half the measured salt until stiff, then fold them in slowly with a spatula, using a bottom-to-top motion. Arrange half the sour cherries in the pan, pour in the batter, and level it. Bake for 12-15 minutes, until the edges of the layer are lightly golden. Take it out and leave it to cool for 30 minutes. 4. Grease the pan again with the remaining butter and flour. Repeat the steps for the second layer, using the other 3 eggs, sugar, baking powder, vanilla sugar, flour, salt, and sour cherries. Bake for 12-15 minutes and leave the layer to cool for 30 minutes. 5. Put the water, sugar, and a few strips of lemon peel in a small saucepan. Boil for 3-4 minutes, then leave the syrup to cool. 6. Beat the cold whipping cream until it holds its shape. In a separate bowl, beat the butter with the powdered sugar, then add the cottage cheese, vanilla extract, and grated lemon zest. Fold in the whipped cream with a spatula and set aside 4-5 tablespoons for decorating. 7. Line the pan with plastic wrap. Put the first layer in the pan and soak it well with syrup, then spread a little over half the cream on top. Add the second layer, soak it with syrup, and cover it with the remaining cream. Level the top and pipe a few rosettes with the reserved whipped cream. 8. Leave the cake in the fridge for an hour, then take it out onto a serving plate. Grate the chocolate over the middle and the sides where the cream shows, then add the sugar decorations.

Notes

Keep covered in the fridge for up to 3 days, and you can assemble it a day ahead. For a gluten-free layer, use 6 tablespoons gluten-free flour mix; the cake contains dairy and eggs. The cottage cheese should be creamy, with no whey on the surface, or the cream may turn out too soft. Sour cherries from a jar can vary in size, so measure them after draining, not with the syrup. A 26 cm pan makes thin layers; if they brown quickly, start checking them at the 12-minute mark. For an evening meal, take the cake out of the fridge 15 minutes before serving. I cut it into narrow slices and serve it with black coffee.

Frequently asked questions

Can I use fresh sour cherries instead of the ones from a jar?

Yes, use 350 g pitted fresh sour cherries and leave them to drain for 20 minutes before adding them to the batter.

Can I bake one layer and cut it in two?

Yes. Bake the batter in a 26 cm pan for 25-30 minutes, then leave it to cool before cutting.

What cheese can I use if I can’t find creamy cottage cheese?

Ricotta can replace the cottage cheese in the same amount, 700 g; leave it to drain for 30 minutes if it has a lot of whey.

Why might the cream turn out too soft?

Cheese with a lot of whey thins it, and melted butter doesn’t incorporate as well; use soft butter that has been kept at room temperature for 30 minutes.

How do I cut neat slices without squashing the layers?

Leave the cake on the counter for 10 minutes before cutting and wipe the knife blade after each slice.