I have made this cake several times when I have good cottage cheese and don't feel like something complicated. It's the kind of cake you can quickly portion and take with you or keep for a few days. It doesn't have layers, doesn't require complicated techniques, just patience with the steps and having the main ingredients at hand. Every time, the base and cream turn out well if I don't rush the mixing phase.
Quick Info
Total time: 1 hour and 10 minutes (15 min preparation, the rest baking and cooling)
Servings: 12
Difficulty: medium (you need a mixer and a little attention to the steps)
Ingredients
Base:
5 eggs (separate whites from yolks)
10 tablespoons of flour (approx. 150 g)
10 tablespoons of sugar (approx. 150 g)
200 g butter (left to soften)
1 packet of baking powder (10 g)
vaniilla essence (1-2 teaspoons, to taste)
2 tablespoons cocoa (for the brown part of the base)
a pinch of salt
Cream:
400 g cottage cheese (well drained, not watery)
3 eggs
4 tablespoons of sugar (60-70 g)
2 tablespoons cornstarch (or 2 full tablespoons of flour if you don't have cornstarch)
grated zest of one orange (well washed)
raisins (a handful, about 40 g)
3-4 tablespoons rose syrup (for soaking the raisins; can also use another syrup or warm water)
Preparation Method
1. Start by preparing the raisins. Soak them in rose syrup for 10 minutes. In the meantime, prepare the rest.
2. Separate the egg whites from the yolks. Put the egg whites in a large bowl with a pinch of salt. Beat them until stiff, then gradually add the sugar. Mix until all the sugar is dissolved and you have a glossy meringue. If you want to check, rub a little between your fingers – you shouldn't feel any sugar crystals.
3. In another bowl, put the yolks with the softened butter and mix until it becomes a smooth cream.
4. Incorporate the meringue into the yolk and butter mixture using a spatula or wooden spoon. Do not mix too vigorously to avoid losing the air.
5. Add the flour mixed with baking powder and vanilla essence. Fold everything in with wide, slow movements.
6. Line a baking tray (approximately 23x33 cm) with parchment paper. Pour half of the base mixture into the tray and level it. Place the tray in a preheated oven at 180°C for 10 minutes. Do not leave it longer, just enough to get a light crust on the surface.
7. In the meantime, prepare the cream: mix the eggs with the sugar, then add the cottage cheese and blend well with a mixer or whisk. Add the grated orange zest, cornstarch, and drained raisins. Mix everything until you have a lump-free cream.
8. Remove the tray with the base from the oven. Pour the cheese cream over the base layer, spreading it gently to be even.
9. In the remaining base mixture, add the 2 tablespoons of cocoa and mix gently, just enough to be uniform. Pour this mixture over the cheese layer, leveling it. You can pour it in a thin stream with a spoon or all at once and then spread it with a spatula.
10. Put the tray back in the oven, still at 180°C, for 35-40 minutes. After 30 minutes, you can test with a toothpick: if it comes out clean or just with fine traces of cheese, it's done. Do not leave it too long, so it doesn't dry out.
11. Let the cake cool completely in the tray. Once it's cool, it can be dusted with sugar. Serve it cold, otherwise the cream is too soft.
Why I make the recipe often
Because it's quick relative to how much work you have, the ingredients are simple, and it consistently turns out well. It's easy to portion and keeps for a few days in the fridge without losing its taste or texture. You can easily adapt it if you have other flavors or want to use a different type of cheese.
Tips and Variations
Tips
- Do not use too watery cheese, otherwise the cream will be liquid and bake poorly.
- Let the cake cool completely before cutting.
- Mix the meringue well, but do not overmix after adding the flour.
- If you see that the base is browning too much, cover the tray with aluminum foil towards the end of baking.
Substitutions
- You can use whole grain flour, but the texture will be denser.
- Instead of rose syrup, you can also use orange syrup or just warm water with a little essence.
- Cornstarch can be replaced with flour, but cornstarch gives a lighter cream.
Variations
- If you don't have raisins, you can use cranberries or small pieces of dried apricots.
- You can add a little lemon juice to the cream for a fresher note.
- Instead of vanilla essence, you can also use rum essence.
Serving Ideas
- It can be served plain, dusted with sugar.
- It also goes well with a little sour cream on the side.
- For a richer dessert version, add a thin layer of apricot jam between the baked base and the cheese cream.
Frequently Asked Questions
1. Can I use another type of cheese?
Yes, classic cottage cheese works best, but ricotta or urda can also be used if well drained and not too salty.
2. Can it be made without raisins?
Yes, you can simply omit them or use other dried fruits.
3. How do I know when the cake is done?
Check after 35 minutes with a toothpick. If it comes out clean or just with fine traces of cheese, you can take the tray out. If it’s still soft in the middle, leave it for another 5-10 minutes.
4. Can it be frozen?
I do not recommend it, as the texture of the cream changes upon thawing.
5. Can I use margarine instead of butter?
It works, but the taste is better with butter.
Nutritional Values
One serving (out of 12) has approximately 220-250 kcal. Macros are estimated at: 7 g protein, 11 g fat, 25 g carbohydrates. Contains gluten, lactose, and eggs. The cake is quite filling for a snack.
Storage and Reheating
It can be stored covered in the fridge for 3-4 days. Microwaving is not recommended as it softens the cream too much. You can leave it for a few minutes at room temperature before serving if you want it not to be too cold.
Quick Info
Total time: 1 hour and 10 minutes (15 min preparation, the rest baking and cooling)
Servings: 12
Difficulty: medium (you need a mixer and a little attention to the steps)
Ingredients
Base:
5 eggs (separate whites from yolks)
10 tablespoons of flour (approx. 150 g)
10 tablespoons of sugar (approx. 150 g)
200 g butter (left to soften)
1 packet of baking powder (10 g)
vaniilla essence (1-2 teaspoons, to taste)
2 tablespoons cocoa (for the brown part of the base)
a pinch of salt
Cream:
400 g cottage cheese (well drained, not watery)
3 eggs
4 tablespoons of sugar (60-70 g)
2 tablespoons cornstarch (or 2 full tablespoons of flour if you don't have cornstarch)
grated zest of one orange (well washed)
raisins (a handful, about 40 g)
3-4 tablespoons rose syrup (for soaking the raisins; can also use another syrup or warm water)
Preparation Method
1. Start by preparing the raisins. Soak them in rose syrup for 10 minutes. In the meantime, prepare the rest.
2. Separate the egg whites from the yolks. Put the egg whites in a large bowl with a pinch of salt. Beat them until stiff, then gradually add the sugar. Mix until all the sugar is dissolved and you have a glossy meringue. If you want to check, rub a little between your fingers – you shouldn't feel any sugar crystals.
3. In another bowl, put the yolks with the softened butter and mix until it becomes a smooth cream.
4. Incorporate the meringue into the yolk and butter mixture using a spatula or wooden spoon. Do not mix too vigorously to avoid losing the air.
5. Add the flour mixed with baking powder and vanilla essence. Fold everything in with wide, slow movements.
6. Line a baking tray (approximately 23x33 cm) with parchment paper. Pour half of the base mixture into the tray and level it. Place the tray in a preheated oven at 180°C for 10 minutes. Do not leave it longer, just enough to get a light crust on the surface.
7. In the meantime, prepare the cream: mix the eggs with the sugar, then add the cottage cheese and blend well with a mixer or whisk. Add the grated orange zest, cornstarch, and drained raisins. Mix everything until you have a lump-free cream.
8. Remove the tray with the base from the oven. Pour the cheese cream over the base layer, spreading it gently to be even.
9. In the remaining base mixture, add the 2 tablespoons of cocoa and mix gently, just enough to be uniform. Pour this mixture over the cheese layer, leveling it. You can pour it in a thin stream with a spoon or all at once and then spread it with a spatula.
10. Put the tray back in the oven, still at 180°C, for 35-40 minutes. After 30 minutes, you can test with a toothpick: if it comes out clean or just with fine traces of cheese, it's done. Do not leave it too long, so it doesn't dry out.
11. Let the cake cool completely in the tray. Once it's cool, it can be dusted with sugar. Serve it cold, otherwise the cream is too soft.
Why I make the recipe often
Because it's quick relative to how much work you have, the ingredients are simple, and it consistently turns out well. It's easy to portion and keeps for a few days in the fridge without losing its taste or texture. You can easily adapt it if you have other flavors or want to use a different type of cheese.
Tips and Variations
Tips
- Do not use too watery cheese, otherwise the cream will be liquid and bake poorly.
- Let the cake cool completely before cutting.
- Mix the meringue well, but do not overmix after adding the flour.
- If you see that the base is browning too much, cover the tray with aluminum foil towards the end of baking.
Substitutions
- You can use whole grain flour, but the texture will be denser.
- Instead of rose syrup, you can also use orange syrup or just warm water with a little essence.
- Cornstarch can be replaced with flour, but cornstarch gives a lighter cream.
Variations
- If you don't have raisins, you can use cranberries or small pieces of dried apricots.
- You can add a little lemon juice to the cream for a fresher note.
- Instead of vanilla essence, you can also use rum essence.
Serving Ideas
- It can be served plain, dusted with sugar.
- It also goes well with a little sour cream on the side.
- For a richer dessert version, add a thin layer of apricot jam between the baked base and the cheese cream.
Frequently Asked Questions
1. Can I use another type of cheese?
Yes, classic cottage cheese works best, but ricotta or urda can also be used if well drained and not too salty.
2. Can it be made without raisins?
Yes, you can simply omit them or use other dried fruits.
3. How do I know when the cake is done?
Check after 35 minutes with a toothpick. If it comes out clean or just with fine traces of cheese, you can take the tray out. If it’s still soft in the middle, leave it for another 5-10 minutes.
4. Can it be frozen?
I do not recommend it, as the texture of the cream changes upon thawing.
5. Can I use margarine instead of butter?
It works, but the taste is better with butter.
Nutritional Values
One serving (out of 12) has approximately 220-250 kcal. Macros are estimated at: 7 g protein, 11 g fat, 25 g carbohydrates. Contains gluten, lactose, and eggs. The cake is quite filling for a snack.
Storage and Reheating
It can be stored covered in the fridge for 3-4 days. Microwaving is not recommended as it softens the cream too much. You can leave it for a few minutes at room temperature before serving if you want it not to be too cold.