Cheese and egg cream cake

Name: Cheese and egg cream cake - Astrid N.
Ingredients: For the dough: 350 g flour; 150 ml milk; 25 g fresh yeast; 50 g butter; 50 g sugar; 1 egg; a pinch of salt. For the cheese cream: 500 g cottage cheese; 200 ml sour cream; 150 g sugar; 1 packet of vanilla sugar; 3 eggs. For the egg cream: 5 eggs; 350 ml milk; 1 packet of vanilla pudding; caramel; 150 g sugar; 150 g butter.

Dessert - Cheese and egg cream cake by Astrid N. - Recipia

Cheese and egg cream cake is a recipe with yeast dough, cottage cheese cream, and a fluffy layer of pudding mixed with eggs and butter. I made it using Corina's recipe, which I had saved for some time. It is prepared in three stages, but the steps are simple: knead the dough, make the two creams, then everything is placed in the tray and baked until the edges of the dough are golden brown. Quick info Total time: not specified in the original recipe; includes rising time, cream preparation, and baking Preparation time: about 30-40 minutes, excluding rising time Rising time: until the dough doubles in volume; the exact duration depends on the kitchen temperature Baking time: 40-50 minutes Oven temperature: 180 degrees Celsius Servings: number not specified; the cake can be portioned after cooling Difficulty: medium Recipe type: cake with yeast dough, cottage cheese, and egg cream Ingredients For the dough 350 g flour 150 ml milk 25 g fresh yeast 50 g butter 50 g sugar 1 egg A pinch of salt For the cheese cream 500 g cottage cheese 200 ml sour cream 150 g sugar 1 packet vanilla sugar 3 eggs For the egg cream 5 eggs 350 ml milk 1 packet vanilla or caramel pudding 150 g sugar 150 g butter Preparation method 1. Prepare the yeast dough Sift the flour into a bowl and mix it with the salt. Separately, put the fresh yeast in a little warm milk, along with a tablespoon of sugar and a tablespoon of flour. Mix until the yeast dissolves. Heat the remaining milk and add the sugar and butter. Stir until the butter melts and the sugar dissolves. The milk should be warm, not hot. Pour the milk mixture over the flour with salt, add the dissolved yeast and the egg, then start kneading. Work the dough for about 10 minutes until it becomes smooth. Cover the bowl with a towel and let the dough rise in a warm place. The dough is ready when it has doubled in volume. 2. Prepare the egg cream Prepare the pudding according to the instructions on the packet, but use 350 ml of milk instead of 500 ml. This way, the cream will be thicker. While the pudding is still warm, add the diced butter and mix until it is fully incorporated. Separate the 5 eggs. Add the yolks one by one to the pudding mixed with butter, mixing after each addition. Beat the egg whites with a pinch of salt until stiff. Then incorporate them into the pudding cream, yolks, and butter. Use a spatula and gently fold, so the mixture remains as fluffy as possible. 3. Prepare the cheese cream Put the cottage cheese in a bowl and mix it with the sour cream, sugar, vanilla sugar, and the 3 eggs. Blend the mixture well. 4. Assemble the cake Prepare a 20 x 30 cm tray or a round tray with a diameter of 22 cm and high sides. Line the tray with baking paper. Roll out the yeast dough with a rolling pin so that it is slightly larger than the tray and extends about 2 cm over the edges. Place the dough in the tray without cutting the excess edges. Pour the cheese cream over the dough, then add the egg cream. Finally, fold the edges of the dough over the creams. There is no need for them to completely cover the surface. 5. Bake the cake Place the tray in the preheated oven at 180 degrees Celsius. Bake the cake for 40-50 minutes. It is important to note that the recipe does not specify a cooling time or a specific test for checking doneness. After baking, let the cake cool before portioning, so the layers are easier to cut. Why I make the recipe often I love it because it uses common ingredients, but the result has multiple textures: yeast dough at the base, cheese cream, and a finer, airier egg cream. The quantity is suitable for a regular tray, and the recipe can be easily adapted by adding dried fruit or orange zest. Tips and variations Tips The milk used for the yeast and dough should be warm. If it is too hot, it can affect the yeast. Knead the dough for about 10 minutes, as indicated in the recipe. After kneading, cover it well and let it rise in a warm place until it doubles in size. For the egg cream, the pudding should still be slightly warm when you add the butter. At this stage, the butter incorporates more easily. The egg whites should be folded in at the end with a spatula, not mixed vigorously. Gentle movements help maintain the fluffy texture. Use a tray with high sides, as the two creams take up quite a bit of volume and should not overflow. Substitutions The original recipe indicates two options for pudding: vanilla or caramel. You can use either one, depending on the desired taste. The recipe calls for fresh yeast, and it does not provide an amount for dry yeast. If you want to change the type of yeast, the amount must be determined separately, according to the product used. Variations You can add raisins, orange zest, or cranberries to the mixture. These can be used to change the flavor of the cheese cream, but the basic recipe is made without them. Serving ideas The cake is portioned after it has cooled. It can be served plain, cut into pieces, without additional toppings. Frequently asked questions Can I use a different size tray? The recipe indicates a rectangular tray of 20 x 30 cm or a round one with a diameter of 22 cm, both with high sides. If you use a different tray, the thickness of the cake and the baking time may change. Why is only 350 ml of milk used for the pudding? The pudding for the egg cream needs to be thicker than one prepared for regular serving. Therefore, the recipe uses 350 ml of milk instead of 500 ml, as usually indicated on the packet. When is the egg added to the dough? The egg is part of the ingredients for the dough and is added during kneading, along with the milk, butter, sugar, and yeast mixture. Can I put all the eggs in one cream? No. The 3 eggs in the cheese cream are mixed directly with the cheese, sour cream, and sugar. The 5 eggs in the egg cream are separated: the yolks are incorporated into the pudding, while the egg whites are beaten stiff and added at the end. How do I know when the cake is baked? The recipe indicates baking for 40-50 minutes at 180 degrees. Check towards the end of the time, ensuring that the cake is baked and the dough edges are golden brown. Nutritional values The values are estimated and depend on the number of pieces the cake is cut into, as well as the type of cheese, sour cream, butter, and pudding used. For a serving calculated from 12 pieces, a rough estimate is: Calories: approximately 450-500 kcal Protein: approximately 12-15 g Carbohydrates: approximately 45-50 g Fats: approximately 24-28 g The cake contains eggs, butter, sour cream, cottage cheese, sugar, and flour, so the values can vary significantly depending on the products used. These figures do not represent an exact nutritional analysis. Storage and reheating Considering that the cake contains cottage cheese, sour cream, eggs, and pudding cream, it is best stored in the refrigerator in a covered container. Reheating is not necessary. It can be served cold or left at room temperature for a short time before portioning. The texture of the creams is more stable after cooling, and the slices are easier to cut.

Cheese and egg cream cake

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