Cheese crumble cake

Name: Cheese crumble cake
Ingredients: 3 eggs; 1/2 teaspoon salt; 200 g powdered sugar; 250 g butter (82% fat); 600 g flour; 1 tablespoon oil; 150 ml milk; grated zest of 1 lemon; 1/8 teaspoon baking soda; juice of 1/2 lemon; 2 teaspoons lemon essence (optional); 5 g baking powder; 100 ml warm water; 50 g golden raisins; 800 g fresh cottage cheese; 200 g aged telemea; 2 tablespoons semolina (optional); 1 teaspoon oil for the pan; 5 g flour for the pan; 10 g powdered sugar for decoration

Dessert - Cheese crumble cake by Codruta M. - Recipia

Fresh cheese can be watery, and semolina goes into the cheese crumble cake only when the filling is too soft. Under the baked crumbs is an airy filling made with fresh curd cheese and a little aged telemea, a Romanian brined cheese. I’ve kept the combination with aged telemea that I learned from my mother-in-law, and use just enough to lightly salt the cheese. Preparation: 35 minutes. Cooking: 35 minutes. Resting: 60 minutes. Total time: 130 minutes. Servings: 20. Approximately 350 kcal and 11 g protein per serving.

Ingredients

3 eggs
1/2 teaspoon salt
200 g powdered sugar
250 g butter (82% fat)
600 g flour
1 tablespoon oil
150 ml milk
grated zest of 1 lemon
1/8 teaspoon baking soda
juice of 1/2 lemon
2 teaspoons lemon essence (optional)
5 g baking powder
100 ml warm water
50 g golden raisins
800 g fresh cottage cheese
200 g aged telemea
2 tablespoons semolina (optional)
1 teaspoon oil for the pan
5 g flour for the pan
10 g powdered sugar for decoration

Preparation

1. Take the cheese, eggs, butter and milk out of the fridge 20-30 minutes before you start. Sift the flour once or twice. 2. Separate the eggs. Add 1/4 teaspoon salt to the yolks and 1/4 teaspoon to the whites. Beat the yolks with 100 g powdered sugar, then work in the softened butter, cut into cubes, and gradually add 400-425 g flour until you have a sandy, non-sticky dough. 3. Divide the dough into two portions, one about two-thirds of the total. Wrap the larger portion in plastic wrap and refrigerate. Work 1 tablespoon oil, the milk, half the lemon zest, the baking soda dissolved in the juice from half the lemon, 1 teaspoon essence and the remaining flour mixed with the baking powder into the other portion. 4. Knead until you have a firm, slightly soft, non-sticky dough. Cover with plastic wrap and refrigerate for 10-15 minutes. 5. Soak the raisins in 100 ml warm water for 10 minutes, then drain. Crumble the telemea and mix it with the cottage cheese, the remaining lemon zest, 1 teaspoon essence and the raisins. If the cheese is watery, add 2 level tablespoons semolina. 6. Beat the egg whites with the salt until foamy. Gradually add 100 g powdered sugar and beat until you have stiff meringue. Fold it into the cheese mixture. 7. Heat the oven to 180°C. Grease a 26 × 36 cm pan with 1 teaspoon oil and dust with 5 g flour. Press the base dough directly into the pan. 8. Spread the filling evenly over the dough. Break the chilled dough over the top with your fingers to make crumbs. 9. Bake for 30-35 minutes, until the crumble is golden brown. Let the cake cool for 20 minutes, dust with sugar and cut into portions.

Notes

Serve it with cold kefir; tea goes well with the slightly salty filling, too. Cottage cheese varies a lot in moisture: well-drained cheese makes a firmer filling than very watery fresh cheese. Aged telemea can vary in saltiness, so choose one that won’t overpower the flavor of the sweet cheese. The middle can stay soft if the cheese is very wet; the optional semolina helps, and chilling the cake completely makes it easier to cut into slices. A 26 × 36 cm pan gives a relatively thin layer; in a smaller pan, the middle takes longer to bake. Golden raisins can be replaced with the same amount of dried cranberries. Wheat flour, dairy and eggs are the allergens to bear in mind. Keep it covered in the fridge for up to 3 days; the butter dough firms up when cold, so leave a slice at room temperature for a little while before serving.

Frequently asked questions

Can I use ricotta instead of cottage cheese?

Yes, use 800 g ricotta and drain it if it has any whey; its smooth texture folds easily into the meringue.

Why does the dough crumble when I roll it out?

If it has chilled too much, leave it on the counter for 5 minutes before pressing it into the pan. You can press it out directly with your fingers, without lifting it off the counter.

Can I replace the telemea with feta?

Yes, use 200 g feta, but taste it first: if it’s very salty, omit the salt from the yolks.

Why does the filling sink after baking?

If the egg whites weren’t beaten to stiff peaks, the filling loses volume. Fold in the meringue with a spatula, using broad strokes.