Pear and cottage cheese cake

Name: Pear and cottage cheese cake
Ingredients: 3 ripe pears; 15 ml lemon juice; 200 g cottage cheese; 2 eggs; 2 tablespoons sugar; 2 tablespoons semolina; 3 eggs; 1 pinch of salt; 10 tablespoons sugar; 8 tablespoons oil; 12 tablespoons flour; 1 teaspoon baking powder; 1 teaspoon vanilla extract; 10 g butter

Dessert - Pear and cottage cheese cake by Catrinel M. - Recipia

Pear and cottage cheese cake bakes for 40-45 minutes, with fruit slices between layers of batter. The oil-based batter stays tender, while the semolina and cottage cheese filling sits in little pockets between the pears and browned crust. I slice the pears about 3 mm thick so they settle evenly. Prep: 25 minutes. Cook: 45 minutes. Rest: 30 minutes. Total time: 100 minutes. Servings: 8. Approximately 360 kcal and 9 g protein per serving.

Ingredients

For the filling

3 ripe pears
15 ml lemon juice
200 g cottage cheese
2 eggs
2 tablespoons sugar
2 tablespoons semolina

For the batter

3 eggs
1 pinch of salt
10 tablespoons sugar
8 tablespoons oil
12 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla extract
10 g butter

Preparation

1. Wash, peel and thinly slice the pears. Drizzle them with the lemon juice. 2. Mix the cottage cheese with the 2 eggs, 2 tablespoons of sugar and semolina. 3. Beat the 3 eggs with the pinch of salt. Add the 10 tablespoons of sugar and mix briefly, then pour in the oil and mix until combined. 4. Sift the flour with the baking powder and gently fold it in with a wooden spoon. Add the vanilla extract. 5. Grease the pan with butter and pour in three quarters of the batter. Spoon the cottage cheese filling here and there, arrange the pear slices on top, then cover with the remaining batter. 6. Bake in an oven preheated to 180°C for 40-45 minutes, until the cake is well browned and a toothpick comes out clean. 7. Leave it to cool on a rack for 30 minutes, then cut into portions.

Notes

Ripe but still firm pears slice cleanly; very soft ones release more juice. Firm apples can stand in for the pears, sliced just as thinly. Drier cottage cheese keeps the filling compact, while watery cottage cheese can be left to drain before mixing. The cake contains gluten, dairy and eggs; covered, it keeps in the fridge for up to 3 days. A slice goes well with black tea, especially when the cake is no longer cold.