Filling: Start with the filling as follows: mix the drained cottage cheese or ricotta with the egg yolks, a pinch of salt, semolina, raisins soaked for 1-2 hours in rum and then drained, grated lemon or orange zest, and pieces of Turkish delight. Mix all the ingredients well, ensuring you achieve a uniform composition. Set the mixture aside while you remove the first half of the semi-baked base from the oven. This waiting period is essential as the raisins continue to soften, and the semolina will absorb moisture from the cheese, resulting in a creamy and delicious filling. Beat the egg whites with sugar and vanilla sugar until stiff peaks form, being careful to incorporate them into the cheese mixture very gently using a spatula and folding from the bottom up to avoid losing the air trapped in the egg whites. It is important not to mix the sugar with the cheese at the beginning, as this will cause the cheese to become more liquid, affecting the final texture of the cake.
Base: Whisk or mix the whole eggs with the sugar until the mixture becomes frothy and changes color to white. Gradually add the oil while continuously mixing to ensure even incorporation. In another bowl, sift the flour together with the baking powder, gradually adding them to the egg mixture, alternating with the milk, which you will add in portions. The resulting dough should be thicker than pancake batter, with the ability to flow easily from a spoon. Adjust the amount of milk if necessary to achieve the desired texture. Pour half of the batter into a 25x17x5 cm baking dish lined with parchment paper, including the sides, and place the dish in the preheated oven at 180 degrees. Bake for 10-12 minutes until the base is semi-baked, with a slightly golden hue and a firm texture. Remove the dish from the oven, quickly place the cheese filling on top, leveling it evenly. Pour the remaining batter on top and return to the oven for about 35-40 minutes, or until the base is fully baked and nicely browned. Finally, dust the cake with powdered vanilla sugar and wait for it to cool completely before cutting. This cake will surely become a cherished delicacy for all who savor it!
Base: Whisk or mix the whole eggs with the sugar until the mixture becomes frothy and changes color to white. Gradually add the oil while continuously mixing to ensure even incorporation. In another bowl, sift the flour together with the baking powder, gradually adding them to the egg mixture, alternating with the milk, which you will add in portions. The resulting dough should be thicker than pancake batter, with the ability to flow easily from a spoon. Adjust the amount of milk if necessary to achieve the desired texture. Pour half of the batter into a 25x17x5 cm baking dish lined with parchment paper, including the sides, and place the dish in the preheated oven at 180 degrees. Bake for 10-12 minutes until the base is semi-baked, with a slightly golden hue and a firm texture. Remove the dish from the oven, quickly place the cheese filling on top, leveling it evenly. Pour the remaining batter on top and return to the oven for about 35-40 minutes, or until the base is fully baked and nicely browned. Finally, dust the cake with powdered vanilla sugar and wait for it to cool completely before cutting. This cake will surely become a cherished delicacy for all who savor it!
Ingredients
Filling: -500 g cottage cheese or ricotta -4 eggs -5 tablespoons grated -5 tablespoons gray -1 pinch of salt -1 handful of raisins soaked in rum and drained -5-6 tablespoons powdered sugar or to taste -2 sachets vanilla sugar -colored poop or jelly -grated lemon or orange peel For garnish: powdered sugar or vanilla powdered sugar