Cheese and meringue cake

Cheese and Meringue Cake: A Delight from the Heart of Transylvania

If you're looking for a dessert recipe that will delight your taste buds and bring a smile to the faces of your loved ones, look no further. Cheese and meringue cake, a traditional recipe from Transylvania, is exactly what you need. This cake perfectly combines a moist and aromatic base with a rich cheese cream, topped with a sweet and fluffy meringue that will turn any moment into a celebration.

Preparation time: 30 minutes
Baking time: 40-45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

Ingredients:

For the base:
- 4 whole eggs
- 10 tablespoons of oil
- 15 tablespoons of milk
- 15 heaping tablespoons of flour
- 15 tablespoons of sugar
- 1 teaspoon of ammonia
- Grated zest of one lemon
- A pinch of salt
- 2 tablespoons of cocoa

For the cream:
- 500 g of ricotta or cottage cheese (my suggestion: use cottage cheese for a smoother texture)
- 200 g of sugar
- 4 egg yolks
- 4 sachets of vanilla sugar
- 6-7 tablespoons of semolina (depending on the texture of the cheese)

For the meringue:
- 4 egg whites
- 150 g of sugar
- Grated chocolate or chocolate sprinkles for decoration

Preparation:

Step 1: Preparing the base
Start by preheating the oven to 180 degrees Celsius. In a large bowl, beat the 4 whole eggs together with 15 tablespoons of sugar until you achieve a smooth and fluffy mixture. Add the oil and milk, continuing to mix. Finally, incorporate the flour, ammonia, lemon zest, salt, and cocoa. If the batter is too thick, you can add a little milk, but be careful!

Step 2: Baking the base
Grease a baking tray with oil and pour in the prepared batter. Place the tray in the preheated oven and bake for about 20 minutes, until the base is firm to the touch.

Step 3: Preparing the cream
Meanwhile, you can prepare the cream. In another bowl, mix the cheese (or ricotta) with 200 g of sugar, the egg yolks, and the vanilla sugar. If the cream seems too soft, add the semolina, one tablespoon at a time, until you achieve the desired consistency.

Step 4: Assembling
Once the base is baked, remove the tray from the oven and carefully pour the cheese cream over the base, smoothing it out with a spatula. Put the tray back in the oven and bake for 30 minutes at 180 degrees Celsius.

Step 5: Preparing the meringue
While the cake is baking, beat the 4 egg whites with 150 g of sugar until you achieve a firm and glossy meringue. After the cream has baked, remove the cake from the oven and spread the meringue evenly on top. Return the tray to the oven for 10-15 minutes, until the meringue turns golden and slightly crispy.

Step 6: Decorating
Once the cake is ready, let it cool slightly, then you can grate chocolate on top or add chocolate sprinkles for a festive touch.

Practical tips:
- If you don't have ammonia, you can use baking powder, but the result will be slightly different.
- Make sure the cheese is well drained of whey to avoid a too-wet cream.
- You can experiment with flavors by adding cinnamon or rum essence to the cheese mixture.

Nutritional benefits:
This cake contains proteins, calcium, and vitamins due to the cheese, and can be a healthier choice compared to other desserts, due to its moderate sugar and fat content. A serving has about 250 calories, making it a relatively light yet satisfying dessert.

Frequently asked questions:
- Can I use soy cheese?
Yes, but the texture and flavor will be different. I recommend using cottage cheese for the best results.

- How can I store the cake?
You can store it in the fridge in an airtight container for 3-4 days.

- Is it possible to freeze the cake?
Yes, you can freeze the cake without any problems. Just make sure it is well covered to prevent ice crystals from forming.

I recommend serving this cake with a cup of fruit tea or coffee for a pleasant contrast between the sweetness of the dessert and the bitterness of the drink. Enjoy and don't forget to share this recipe with your loved ones!