Cottage cheese and cornflake cake

Ingredients

For the base

• 2 eggs
• 1/4 teaspoon fine salt
• 150 g sugar
• 300 g Greek yogurt
• 4 tablespoons oil
• 50 ml milk
• 1 teaspoon vanilla extract
• 300 g all-purpose flour
• 1 packet baking powder (12 g)

For the cheese cream

• 300 g cottage cheese
• 3 tablespoons sour cream
• 100 g sugar
• 2 eggs
• 1/2 teaspoon vanilla extract

For the crust

• 100 g sugar
• 50 g butter
• 50 ml liquid cream
• 1 cup cornflakes (60 g)

Preparation

1. Beat 2 eggs with 1/4 teaspoon fine salt until they double in volume. 2. Add 150 g sugar and mix again, until it dissolves. 3. Add 300 g Greek yogurt, 1 teaspoon vanilla extract and 4 tablespoons oil, poured in like mayonnaise, mixing gently. Then add the flour mixed with 1 packet baking powder, alternating with the 50 ml milk. The batter comes out thicker than sour cream. 4. Divide the batter in two. Line the 23x30 cm pan with baking paper, pour in half the batter, level it and bake at 180°C for 10 minutes. 5. While the base bakes, mix 300 g cottage cheese with 3 tablespoons sour cream, 100 g sugar, 2 eggs and 1/2 teaspoon vanilla extract, until you have a smooth cream. 6. Take the pan out of the oven, pour the cheese cream over the base and cover with the rest of the batter. Put it back in the oven at 180°C for 30 minutes, until it browns nicely and turns golden. 7. In a heavy-bottomed saucepan, put 100 g sugar on medium heat and leave it for about 5 minutes, until it all melts. Add 50 g butter and 50 ml liquid cream, stir until the caramel melts and blends, then take it off the heat and add 1 cup of cornflakes (60 g), stirring gently. 8. Pour the crust over the cake taken out of the oven, spread it lightly over the whole surface and leave to cool.