Cake with layers and sweet cheese cream

Name: Cake with layers and sweet cheese cream
Ingredients: For 3 sheets: 4 eggs; 350 g sugar; 1 teaspoon ammonia; 100 ml sparkling water or water mixed with lemon juice; 50 ml oil; 250 g flour. For the cream: 200 g butter; 200 g powdered sugar; lemon zest or lemon essence; 500 g cottage cheese; powdered sugar for decoration.

Dessert - Cake with layers and sweet cheese cream by Viorela J. - Recipia

Cake with Layers and Sweet Cheese Cream Preparation time: 30 minutes Baking time: 30 minutes Total time: 1 hour Number of servings: 12-16 This cake with layers and sweet cheese cream is a true delicacy, perfect for any occasion. With thin layers of crispy pastry and a smooth cream, it is a dessert that beautifully combines tradition and flavor. A simple recipe with an exceptional result will quickly make this cake a family favorite. A brief history of the recipe Over time, layered cakes have been prepared in various forms across many cultures, each adding its unique touch to the recipe. These cakes have often been associated with celebrations and special occasions, symbolizing not only joy but also abundance. Whether it’s a family gathering or a meeting with friends, the cake with layers and sweet cheese cream will bring smiles to the faces of your loved ones. Ingredients For the layers: - 4 eggs - 350 g sugar - 1 teaspoon ammonia - 100 ml mineral water or water with lemon juice - 50 ml oil - 250 g flour For the cream: - 200 g butter (at room temperature) - 200 g powdered sugar - Zest of one lemon or lemon essence - 500 g cottage cheese (well-drained) - Powdered sugar for decoration Necessary utensils - Electric mixer - Baking tray (preferably 30x40 cm) - Mixing bowls - Spatula - Grater for lemon zest - Toothpick for testing doneness Preparation of layers 1. Beat the egg whites: In a clean bowl, beat the egg whites from the 4 eggs with 100 g of sugar until you achieve a firm and glossy foam. This step is essential to ensure an airy texture for the layers. 2. Mix the yolks: In another bowl, mix the 4 yolks with 250 g of sugar. Continue mixing until the sugar starts to dissolve and the mixture becomes slightly lighter in color. 3. Add the ammonia: Dissolve the ammonia in the mineral water or in the mixture of water with lemon juice. Add this mixture to the bowl with the yolks. 4. Incorporate the oil and flour: Add the oil and gradually the flour, mixing well to avoid lumps. The mixture should be smooth and easy to pour. 5. Combine the two mixtures: Add the egg white foam to the yolk mixture, being careful to fold gently so as not to lose the air from the egg whites. 6. Bake the layers: Divide the mixture into 3 equal portions and pour each portion into a baking tray lined with parchment paper. Bake at 180 degrees Celsius for 10-12 minutes or until a toothpick inserted in the center comes out clean. 7. Cool the layers: Once baked, let the layers cool completely in the tray, then transfer them to a rack to cool well. Preparation of cream 1. Whip the butter: Using an electric mixer, whip the 200 g of butter with 200 g of powdered sugar until creamy and light in color. This step will add a fluffy texture to the cream. 2. Add flavor: Incorporate the grated lemon zest or lemon essence into the butter mixture, mixing well to evenly distribute the flavor. 3. Incorporate the cottage cheese: Ensure the cottage cheese is well-drained and lump-free. Add it to the butter mixture and mix until you achieve a smooth cream. 4. Fill the layers: Divide the cream into two equal portions. Place the first layer on a serving platter and spread half of the cream evenly. Add the second layer, repeat the procedure, and place the last layer on top. Finally, dust the cake with powdered sugar. Serving suggestions This cake pairs perfectly with a cup of lemon tea or a fragrant cappuccino. If you want to add an even more special touch, add a few slices of fresh lemon and some mint leaves for an elegant appearance. Possible variations For a touch of originality, you can experiment with different flavors in the cream, such as vanilla or nutmeg. You can also add fresh fruits between the layers of cream, such as strawberries or raspberries, to achieve a delicious contrast between sweet and tart. Nutritional benefits This cake is not only delicious but also offers some nutritional benefits. Cottage cheese is a good source of protein, and eggs contain essential nutrients like vitamin D and vitamin B12. Of course, like any dessert, it should be consumed in moderation. Frequently asked questions - Can I replace cottage cheese with another type of cheese? Yes, you can use ricotta or mascarpone for a richer and creamier filling. - How can I store the cake? It is recommended to keep the cake in the refrigerator, in an airtight container, to maintain its freshness. - How long can it be kept? The cake can be stored in the refrigerator for 3-4 days, but it will be most delicious in the first few days after preparation. This cake with layers and sweet cheese cream is not just a dessert but also a memory of beautiful moments spent with loved ones. Enjoy every bite and don’t forget to share the recipe with your friends!

Cake with layers and sweet cheese cream

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