Cottage cheese and strawberry cake

Name: Cottage cheese and strawberry cake
Ingredients: Base 4 eggs 200 g sugar 8 tablespoons oil 1 baking powder 100 ml milk 300 g flour 30 g cocoa 50 g chocolate Cream cheese 400 g cottage cheese 200 g sugar 2 egg whites 1 egg 1 tablespoon cornstarch Dec

Dessert - Cottage cheese and strawberry cake by Codruta K. - Recipia

The cottage cheese and strawberry cake is made in three stages: a cocoa and grated chocolate base, a simple cottage cheese cream, and a strawberry sauce thickened with gelatin. The base is first baked just enough to form a crust, then the cream is added and baking continues. After cooling, the cake is covered with strawberry sauce and left in the refrigerator for a few hours. Quick Info Total time: not specified exactly; includes baking, complete cooling, and a few hours in the refrigerator Preparation time: not specified in the original recipe Baking time: about 10 minutes for the first stage, then until the cake passes the toothpick test Servings: number not specified; the cake is cut after cooling Difficulty: medium Recipe type: cake with cottage cheese cream, strawberries, and cocoa base Ingredients For the base 4 eggs 200 g sugar 8 tablespoons oil 1 teaspoon baking powder 100 ml milk 300 g flour 30 g cocoa 50 g grated chocolate For the cottage cheese cream 400 g cottage cheese 200 g sugar 2 egg whites 1 egg 1 tablespoon cornstarch For the strawberry decoration 500 g strawberries 100 g sugar 150 ml water 1 packet gelatin Optional, for filling Strawberry jam, used in small amounts between the cream. The original recipe does not specify the exact amount; add a teaspoon as preferred. Preparation method 1. Preparing the base Separate the egg whites from the yolks. Place the egg whites in a bowl, add a pinch of salt, and mix until frothy. Gradually add the sugar and continue mixing until it melts and the foam becomes firm. Add the yolks one at a time, mixing well after each. Add the oil and milk, then incorporate the flour mixed with baking powder and cocoa. Mix until the composition becomes homogeneous. Finally, add the grated chocolate and mix gently with a spoon. Pour the dough into a baking pan lined with parchment paper. Place the pan in the oven and bake the base for about 10 minutes, just enough to form a crust on the surface. The oven temperature is not specified in the original recipe, so it is important to monitor the appearance of the base at this first stage. It should not be baked completely before adding the cream. 2. Preparing the cottage cheese cream While the base is in the oven, prepare the cream. Whip the two egg whites until they become frothy. Add 100 g of sugar and continue whipping. Separately, in another bowl, mix the cottage cheese with the egg and the remaining 100 g of sugar. When the mixture is homogeneous, add it over the egg white foam. Add the cornstarch, then mix using a spoon with gentle movements. This way, the cream remains as airy as possible and does not deflate too much. 3. Baking the cake Remove the pan from the oven after the base has formed a crust on top. Pour the cottage cheese cream over the base and level the surface. If using strawberry jam, place a teaspoon here and there and gently swirl it through the cream with a fork. There is no need to mix the jam completely; it is enough to remain distributed in small streaks or spots. Place the pan back in the preheated oven and continue baking until the cake passes the toothpick test. The exact duration is not mentioned, as it depends on the oven and the pan used. Remove the cake and let it cool completely before adding the strawberry sauce. Complete cooling is important so that the top layer does not soften or run. 4. Preparing the strawberry sauce Wash the strawberries, remove the leaves, and blend the fruit with a blender. Put the strawberry puree in a saucepan, add sugar and water, then place the saucepan on the heat. Let the mixture boil for 2-3 minutes. Remove the saucepan from the heat and let the sauce cool completely. Prepare the gelatin according to the instructions on the packet, then add it to the cooled sauce and mix. Pour the sauce over the completely cooled cake. Place the pan in the refrigerator for a few hours until the strawberry layer sets and the cake can be sliced. 5. Serving Cut the cake after it has been in the refrigerator for a few hours. It is served cold, with the strawberry layer on top and the well-chilled cottage cheese cream. Why I make this recipe often I love the combination of the cocoa base, cottage cheese cream, and the tangy strawberry layer. The cake has several stages, but each is simple, and the base and cream bake together after the initial short baking. It can be prepared in advance since it needs to cool before serving. Tips and variations Tips The cottage cheese must be well mixed with the egg and sugar before being added over the whipped egg whites. If it is very grainy, the cream may have a less uniform texture. Do not add the strawberry sauce over the warm cake. Both the cake and the sauce must be very well cooled. In the first stage, the base is baked for about 10 minutes, just enough to form a crust. Baking continues after the cottage cheese cream is added. The gelatin is prepared according to the instructions on the package. It should not be added directly to the hot sauce but after it has been removed from the heat and cooled very well. Substitutes The recipe uses cottage cheese, and this is not substituted in the original version. For a similar result, it is important to choose a cheese that can be blended until creamy. The strawberry jam in the cream is optional. It can be omitted without changing the structure of the cake. Variations You can prepare the cream without jam and keep the strawberry flavor only in the top layer. In the original version, the jam is added in small amounts and mixed gently with the fork. For a slightly marbled look, do not mix the jam too much into the cottage cheese cream. A few swirls with a fork are enough. Serving ideas The cake is served cold, after the strawberry sauce has set. It can be cut into squares or rectangles, depending on the shape of the pan and the desired portion size. Frequently asked questions Can I omit the strawberry jam from the cream? Yes. The jam is used optionally, in small amounts, after adding the cream over the base. You can omit it and keep only the strawberry layer on top. When is the gelatin added to the strawberry sauce? The gelatin is added after the sauce has boiled for 2-3 minutes and has cooled completely. It is prepared before or during cooling, according to the instructions on the packet, then incorporated into the sauce. Why is the base baked before adding the cream? The base is baked for about 10 minutes, just enough to form a crust on the surface. Then the cottage cheese cream is added, and the cake is placed back in the oven for complete baking. How long should the cake stay in the refrigerator? The recipe states that it should be left to chill for a few hours. This time is necessary for the gelatin sauce to set and for the cake to be cut. Can it be served immediately after cooling? It is not recommended. After the cake cools and the sauce is poured, it should stay in the refrigerator for a few hours, according to the steps in the recipe. Nutritional values The values below are estimates and may vary depending on the type of cottage cheese, chocolate, jam, and the number of servings. If the cake is divided into 12 pieces, one serving may have approximately: 400 kcal 55-65 g carbohydrates 15-20 g fats 8-11 g proteins The estimate includes the base, cottage cheese cream, and the strawberry layer. The sugar and oil in the base contribute the most to the caloric intake, and the exact amount per serving changes if the cake is cut into more or fewer pieces. Storage and reheating Store the cake in the refrigerator, as it contains cottage cheese, eggs, strawberries, and gelatin. It is served cold and is not suitable for reheating. The original recipe does not specify an exact number of days for storage. For good texture of the base, cream, and fruit layer, it is preferable to consume it while fresh and keep it covered in the refrigerator.

Cottage cheese and strawberry cake

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