Lemon cream and cottage cheese cake

Name: Lemon cream and cottage cheese cake - Nora J.
Ingredients: Base: 4 egg whites; 5 tablespoons of sugar; 100 g of flour; 50 g of melted butter (a quarter of a package); 4 tablespoons of poppy seeds; 1 pinch of salt. Cream: 4 egg yolks; 200 ml of milk; 2 tablespoons of starch; lemon zest; 1 tablespoon of vanilla essence; 400 g of cottage cheese; 1 packet of granulated gelatin; 6 tablespoons of sugar; 200 ml of liquid cream. Lemon topping: 2 whole eggs; 3 lemons; 2 tablespoons of food starch; 6 tablespoons of sugar; 50 g of butter. Glaze: 80 g of dark chocolate; 4 tablespoons of water.

Dessert - Lemon cream and cottage cheese cake by Nora J. - Recipia

Lemon Cream and Cottage Cheese Cake In a world full of sophisticated desserts, there is something truly special about the simplicity of a lemon cream and cottage cheese cake. This recipe, inspired by Mrs. Laura Laurentiu, combines the fresh and delicate flavors of lemon with the creamy texture of cottage cheese, all on a fluffy poppy seed base. It is a perfect dessert for any occasion, from a family gathering to a party with friends. Let's discover together how to prepare it step by step, so we can achieve an extraordinary result! Preparation time: 40 minutes Baking time: 20 minutes Cooling time: 1 hour (or more, ideally overnight) Number of servings: 12 Ingredients For the base: - 4 egg whites - 5 tablespoons of sugar - 100 g of flour - 50 g of melted butter (about a quarter of a package) - 4 tablespoons of poppy seeds - 1 pinch of salt For the cream: - 4 egg yolks - 200 ml of milk - 2 tablespoons of cornstarch - Zest of 1 lemon - 1 tablespoon of vanilla extract - 400 g of cottage cheese - 1 packet of gelatin granules - 6 tablespoons of sugar - 200 ml of liquid cream For the lemon curd: - 2 whole eggs - Juice from 3 lemons (about 100 ml) - 2 tablespoons of cornstarch - 6 tablespoons of sugar - 50 g of butter For the glaze: - 80 g of dark chocolate - 4 tablespoons of water Step by Step Step 1: Preparing the base 1. Start by preheating the oven to 180°C (medium heat). 2. In a large bowl, beat the egg whites with a pinch of salt until foamy. 3. Gradually add the 5 tablespoons of sugar, continuing to beat until you achieve a stiff, shiny meringue. 4. Gently fold in the poppy seeds, melted butter, and flour using upward motions to avoid deflating the mixture. 5. Pour the mixture into a 26x20 cm baking dish lined with parchment paper, and level the surface. 6. Bake the base for 20 minutes or until a toothpick comes out clean. Let it cool in the pan. Step 2: Preparing the cream 1. Hydrate the gelatin in 3 tablespoons of water and set it aside. 2. In a saucepan, mix the egg yolks with 6 tablespoons of sugar and 2 tablespoons of cornstarch. Add 200 ml of milk and mix well. 3. Place the saucepan over low heat and stir constantly until the mixture thickens. Remove from heat and add the vanilla extract and lemon zest. 4. In a blender (or with a hand mixer), combine the cottage cheese with the hot cream until smooth. Add the hydrated gelatin and mix again. 5. Allow the cream to cool completely, then fold in the whipped cream. Step 3: Assembling the cake 1. Cut the base in half widthwise. Place one half on a serving platter and cover it with half of the prepared cream. Refrigerate to firm up a bit. 2. Prepare the lemon curd: in a saucepan, whisk the eggs with the sugar, cornstarch, and lemon juice. Cook over low heat, stirring constantly, until thickened. Add the butter and mix until cooled. 3. Remove the base from the refrigerator, add the lemon curd over the set cream, followed by the remaining cream, and cover with the other half of the base. 4. Refrigerate the cake for at least one hour (ideally overnight for better setting). Step 4: Glazing the cake 1. Once the cake has cooled, melt the chocolate with the 4 tablespoons of water in a double boiler, stirring until it becomes a smooth glaze. 2. Cut the cake into even squares and glaze each piece with the melted chocolate. Allow the glaze to set before serving. Practical Tips - Tip for the perfect base: Make sure the egg whites are at room temperature for better beating. - Cottage cheese: If you prefer a smoother texture, you can use well-drained cottage cheese or even ricotta. - Gelatin: Use quality gelatin to achieve a firm yet creamy cream. - Storing the cake: This cake keeps well in the refrigerator for a few days, but it is best in the first 2-3 days. Delicious Pairings The lemon cream and cottage cheese cake pairs perfectly with a fragrant herbal tea or freshly squeezed lemonade. It is also wonderful alongside a scoop of vanilla ice cream or, for chocolate lovers, a serving of warm chocolate sauce. Frequently Asked Questions - Can I use another type of cheese? Yes, you can substitute cottage cheese with mascarpone for a richer texture. - How can I make the cake less sweet? You can reduce the amount of sugar in the cream and glaze according to your preferences. - Can the cake be frozen? It is not recommended to freeze the cake, as the cream may affect the texture after thawing. This lemon cream and cottage cheese cake is a perfect choice for any time of the day, bringing a touch of happiness and freshness in every bite. Experiment with the ingredients and adjust the recipe to your taste, and every occasion will become special with this delicacy!

Lemon cream and cottage cheese cake

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