Cake with Ricotta and Meringue

To prepare a delicious cottage cheese and meringue cake, we start with the cottage cheese cream. In a large bowl, mix fresh cottage cheese with granulated sugar, vanilla sugar, and egg yolks. It is important to mix well until the mixture becomes homogeneous and creamy. Once the cream is ready, set it aside to rest so that the flavors can combine.

For the dough, take another bowl and add sifted flour, baking powder, cocoa powder, sugar, oil, milk, and eggs. Using a mixer or a spatula, mix the ingredients until you obtain a thick but fluid dough that can flow. It is essential for the dough to be homogeneous, without lumps, to ensure an even cake.

Prepare a baking tray measuring 26 x 34 cm, lining it with baking paper. Pour the dough into the tray, ensuring it is evenly distributed, then use a spatula to level it well. Now, take the cottage cheese cream and spread it evenly over the surface of the dough, so that each slice of cake has some of this delicious cream.

Preheat the oven to 180 degrees Celsius and place the tray inside. Let the cake bake for about 35-40 minutes. It is important to check the consistency of the cake, and a toothpick inserted in the middle should come out clean.

Meanwhile, prepare the meringue. In another bowl, beat the egg whites with powdered sugar over a steam bath until a stiff and shiny foam forms. This process will help you achieve a fine and airy meringue. Once the cake is baked, remove it from the oven and cover the cottage cheese cream with the prepared meringue. Then, return the cake to the oven for another 15-20 minutes at a temperature of 150 degrees, until the meringue sets and gets a nice golden hue.

After the meringue is ready, remove the cake from the tray and let it cool on a rack. It will cool gradually, allowing the flavors to stabilize. Cut the cake into slices and serve it either warm or cold. It is a perfect dessert for any occasion, bringing a mix of textures and flavors that will delight everyone who tastes it.