Romanian poured cake with cottage cheese and sour cherries

Name: Romanian poured cake with cottage cheese and sour cherries
Ingredients: 5 eggs; 16 tablespoons sugar; 16 tablespoons oil; 16 tablespoons milk; 2 teaspoons vanilla extract; 21 tablespoons flour; 1 packet baking powder (10 g); 1/4 teaspoon salt; 750 g cottage cheese; 12 tablespoons sugar; 4 eggs; grated zest of 1 lemon; 2 teaspoons vanilla extract; 500 g sour cherries; 2 tablespoons breadcrumbs; 15 g margarine; 2 tablespoons icing sugar

Dessert - Romanian poured cake with cottage cheese and sour cherries by Aurelia N. - Recipia

Romanian poured cake with cottage cheese and sour cherries slices neatly when the sour cherries are well drained. The sponge stays fluffy, with a cottage cheese filling and slightly tart fruit. I found it on Criss’s page while looking for a sour cherry sponge cake and gave it a try; we kept going back to the pan. I check that no water is left in the sieve under the cherries. Preparation: 30 minutes. Cooking: 47-52 minutes. Resting: 60 minutes. Total time: 137-142 minutes. Servings: 16. Approximately 430 kcal and 12 g protein per serving.

Ingredients

For the cake

5 eggs
16 tablespoons sugar
16 tablespoons oil
16 tablespoons milk
2 teaspoons vanilla extract
21 tablespoons flour
1 packet baking powder (10 g)
1/4 teaspoon salt

For the filling

750 g cottage cheese
12 tablespoons sugar
4 eggs
grated zest of 1 lemon
2 teaspoons vanilla extract
500 g sour cherries
2 tablespoons breadcrumbs

For the tray

15 g margarine
2 tablespoons icing sugar

Preparation

1. Wash the sour cherries, remove the stones and leave them to drain in a sieve. 2. Beat the 5 eggs with 16 tablespoons of sugar and 1/4 teaspoon of salt until frothy. Mix in 16 tablespoons of oil, 16 tablespoons of milk and 2 teaspoons of vanilla extract. 3. Mix the baking powder with 21 tablespoons of flour and gradually fold it into the eggs. 4. Heat the oven to 180°C. Grease a large baking tray with 15 g of margarine and line it with baking paper. Pour in half the batter and bake for 12 minutes, until the surface is set. 5. Mix the cottage cheese with 12 tablespoons of sugar, 4 eggs, the grated zest of 1 lemon and 2 teaspoons of vanilla extract. Spread the filling over the cake base removed from the oven. Toss the sour cherries in 2 tablespoons of breadcrumbs and arrange them on top. 6. Pour the remaining batter evenly over the top and bake for 35-40 minutes, until golden on top and the filling is set. 7. Leave the cake to cool for 60 minutes, then dust with icing sugar and slice.

Notes

The cottage cheese should be well drained; if it leaves whey in the bowl, leave it in a sieve for a little while before mixing. Choose firm sour cherries, which hold their shape better than very soft ones. If they are very juicy, leave them to drain for longer before tossing them in the breadcrumbs. I make it well ahead of the meal; when I make a larger amount, I divide the batter between two shallow trays. I don’t rush the slicing: the warm filling is still moving, and the portions come out uneven. Serve it plain, with a cup of black tea. You can replace the sour cherries with 500 g of pitted sweet cherries. The cake contains dairy, eggs and gluten from the flour and breadcrumbs. Keep it covered in the fridge for up to 3 days.