Cottage cheese cake with goji berries

Name: Cottage cheese cake with goji berries
Ingredients: 500 g cottage cheese; 5 tablespoons sugar; 1 packet vanilla sugar (8 g); 100 g butter; 3 eggs; 150 ml milk; Grated zest of 1 lemon; 6 tablespoons flour; 1-2 tablespoons extra flour if the cheese is soft; 2 tablespoons semolina; 10 g baking powder; 3 tablespoons goji berries; 100 g chocolate; 30 ml milk; 20 g flaked almonds

Dessert - Cottage cheese cake with goji berries by Augustina M. - Recipia

The batter should be thick but pourable, like pound cake batter, and the cottage cheese cake with goji berries bakes at 180°C until golden. The crumb stays moist, the berries show in each slice, and the cake settles a little after you take it out of the oven. I cut it cold, once the chocolate glaze has set and the slices hold their shape. Prep: 20 minutes. Cook: 33-43 minutes. Rest: 60 minutes. Total time: 113-123 minutes. Servings: 10. Approximately 290 kcal and 11 g protein per serving.

Ingredients

500 g cottage cheese
5 tablespoons sugar
1 packet vanilla sugar (8 g)
100 g butter
3 eggs
150 ml milk
Grated zest of 1 lemon
6 tablespoons flour
1-2 tablespoons extra flour if the cheese is soft
2 tablespoons semolina
10 g baking powder
3 tablespoons goji berries

For the glaze

100 g chocolate
30 ml milk

For decoration

20 g flaked almonds

Preparation

1. Heat the oven to 180°C. Line a 20 x 30 cm pan with baking paper. 2. Beat the cottage cheese with the sugar, vanilla sugar, butter and eggs until smooth and the sugar has dissolved. 3. Add 150 ml of milk and the grated lemon zest. Mix well with a spoon or spatula. 4. Stir in the flour, semolina and baking powder, mixing continuously. The batter should be thick, like pound cake batter; if the cheese is soft, add the extra flour a tablespoon at a time. 5. Add the goji berries to the batter and stir a few times. Pour the mixture into the pan and bake for 30-40 minutes, until the top is golden. The cake rises in the oven and may settle a little after you take it out. 6. Leave it to cool completely, about 60 minutes. 7. Melt the chocolate with 30 ml of milk in a small saucepan over low heat for 3 minutes, stirring until smooth. Pour the glaze over the cooled cake, spread it evenly and sprinkle with the flaked almonds.

Notes

Fine cottage cheese makes for a smoother crumb, while the curds are noticeable in each slice; either works, as long as it isn't watery. If there is whey on the surface, drain it before using, as extra moisture thins the batter. In a silicone mold, browning may take longer than in a metal pan; keep an eye on the top as the baking time gets close to its end. I leave the goji berries whole so they show clearly in the slices; if they're very large, cut them in half. You can replace them with 3 tablespoons of dried cranberries, chopped if they're large. The cake contains gluten, dairy and eggs, and the flaked almonds are allergens too. Cut a slice to have with a cup of black tea, which goes well with the chocolate glaze. Keep it covered in the fridge and eat it within 3 days; cold, the crumb cuts more cleanly.