Cheese and Raisin Cake

Name: Cheese and Raisin Cake
Ingredients: For the dough: 2 eggs; 7 tablespoons sunflower oil; 7 tablespoons sugar; 7 tablespoons milk; 1 teaspoon ammonium extinguished with vinegar; a pinch of salt; 1 packet of vanilla; flour as needed (for a not too hard dough). For the filling: 650 g ricotta (sweet cheese); 7-8 tablespoons sugar; 1 packet of vanilla; 2 eggs + 1 yolk; 100 g raisins; 3 tablespoons semolina.

Dessert - Cheese and Raisin Cake by Rada F. - Recipia

Cheese and Raisin Cake – A Sweet Memory from Childhood In a world full of sophisticated recipes and extravagant ingredients, some of the most beautiful gastronomic moments can be found in simple yet soulful dishes. The cheese and raisin cake is exactly this type of recipe. A delicious combination of sweet cheese, juicy raisins, and a soft dough that reminds us of the warm days of childhood when mom prepared desserts with great love. I invite you to recreate this recipe, bring a touch of that nostalgia into your kitchen, and savor every bite! Preparation time: 20 minutes Baking time: 40-45 minutes Total time: 1 hour Number of servings: 12 Ingredients: For the dough: - 2 large eggs - 7 tablespoons sunflower oil - 7 tablespoons sugar - 7 tablespoons milk - 1 teaspoon ammonia extinguished with vinegar (or baking soda) - 1 pinch of salt - 1 packet of vanilla - Flour as needed (approximately 400-500g, for a not too hard dough) For the filling: - 650g ricotta (or well-drained cottage cheese) - 7-8 tablespoons sugar - 1 packet of vanilla - 2 large eggs + 1 yolk - 100g raisins (ideally golden raisins) - 3 tablespoons semolina (to absorb excess moisture) Preparing the filling: 1. Start by preparing the filling. Place the raisins in a small bowl and add 50 ml of rum. Let them soak for 5-10 minutes until they become soft and aromatic. 2. In another bowl, mix the ricotta with the sugar using a mixer on medium speed until you get a smooth cream. This sweet cheese is perfect for adding a delicious flavor to your dessert. 3. Add the eggs one at a time, mixing well after each. This step will ensure a uniform and creamy filling. 4. Incorporate the vanilla, semolina, and squeezed raisins from the rum. Gently mix to avoid ruining the texture of the filling. Preparing the dough: 5. Start preparing the dough. In a large bowl, beat the eggs with the sugar, salt, and sunflower oil. This combination will add a rich flavor and a tender texture. 6. Add the milk, vanilla, and ammonia extinguished with vinegar. Mix well, then gradually start adding flour until you get a soft and non-sticky dough. It is important not to overdo it with the flour; the dough should be easy to handle. 7. Divide the dough into two parts: one larger (about 2/3 of the total) for the base and one smaller (1/3) to cover the filling. Assembling the cake: 8. Sprinkle a little flour on the work surface and roll out the larger piece of dough into an evenly thick sheet. Use a rolling pin to achieve a rectangular shape. 9. Line a tray (about 30x20 cm) with butter and then place the sheet of dough on the bottom and sides of the tray. 10. Sprinkle a little semolina over the entire surface of the dough. This will help absorb moisture from the filling. 11. Pour the cheese filling into the tray and level it evenly, making sure it reaches the corners. 12. Roll out the remaining dough and place it over the filling. It is important to seal the edges well so that the filling does not leak during baking. 13. With a fork, prick the surface of the cake in several places to allow steam to escape during baking. This will help achieve a fluffy texture. 14. Brush the cake with the remaining egg white for a golden and appetizing crust. Baking: 15. Preheat the oven to 180°C. Place the tray in the preheated oven and bake the cake for 40-45 minutes, or until it becomes golden and firm to the touch. 16. Once the cake is baked, remove it from the oven and let it cool completely in the tray. It is tempting to cut it immediately, but patience will reward you with a better texture. Serving: 17. When the cake has cooled, dust it with powdered vanilla sugar. This final touch not only adds a beautiful appearance but also a sweet and aromatic taste. 18. Cut the cake into squares and enjoy every bite alongside a cup of tea or coffee, a perfect combination! Nutritional benefits: The cheese and raisin cake is not just a treat, but it also contains ingredients with nutritional benefits. Ricotta cheese is a good source of protein and calcium, while raisins are rich in antioxidants and fiber, contributing to healthy digestion. Additionally, if you opt for brown sugar instead of white sugar, you will also add some extra minerals. Possible variations: 1. You can replace the raisins with other dried fruits, such as apricots or cranberries, to add a different flavor. 2. Add grated lemon or orange zest to the filling for an extra burst of flavor. 3. Experiment with spices like cinnamon or nutmeg to give the cake a special taste. Frequently asked questions: - Can I use cottage cheese instead of ricotta? Yes, but make sure the cottage cheese is well-drained to avoid a too-wet filling. - How can I store the cake? The cake stores well in the refrigerator, covered, for 3-4 days. You can also freeze it, cut into portions, to enjoy later. - Can I make the cake without eggs? Yes, you can try replacing the eggs with a mixture of 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This cheese and raisin cake is not just a recipe, but a story of love and beautiful memories. Each bite will take you back to the cherished moments spent in mom's kitchen. So gather your family and friends, prepare this delicacy, and share the joy of cooking! Bon appétit!

Cheese and Raisin Cake

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