Grape and cottage cheese cake

Name: Grape and cottage cheese cake
Ingredients: 2 large eggs; 10 tablespoons sugar; 3 packets vanilla sugar; 9 tablespoons oil; 9 tablespoons milk; 10 tablespoons flour; 1 packet baking powder (10 g); 1 tablespoon cocoa powder; 700 g full-fat cottage cheese; 3 eggs; 6 tablespoons semolina; 6 tablespoons sugar; 2 packets vanilla sugar; 150 g seedless grapes; 10 g butter; 10 g powdered sugar

Dessert - Grape and cottage cheese cake by Niculina B. - Recipia

Seedless grapes sit between the cottage cheese filling and the two layers of cake in this grape and cottage cheese cake. The cake is baked in two colors, and the cheese filling sets as the cake cools. I like to slice it cold and serve it with black tea. Prep: 20 minutes. Cook: 45 minutes. Rest: 60 minutes. Total time: 125 minutes. Serves: 12. About 365 kcal and 15 g protein per serving.

Ingredients

For the cake

2 large eggs
10 tablespoons sugar
3 packets vanilla sugar
9 tablespoons oil
9 tablespoons milk
10 tablespoons flour
1 packet baking powder (10 g)
1 tablespoon cocoa powder

For the cottage cheese filling

700 g full-fat cottage cheese
3 eggs
6 tablespoons semolina
6 tablespoons sugar
2 packets vanilla sugar

For the pan and finishing

150 g seedless grapes
10 g butter
10 g powdered sugar

Preparation

1. Beat the eggs with the sugar and vanilla sugar until the mixture is creamy. 2. Pour in the oil and milk, then fold in the flour sifted with the baking powder. 3. Divide the batter in two. Mix the cocoa powder into one half. 4. Mix the cottage cheese well with the eggs, semolina, sugar and vanilla sugar. 5. Grease a 26 cm round springform pan with butter and line it with parchment paper. Add the cocoa batter, spread the cottage cheese filling on top, then arrange the halved seedless grapes and cover with the plain batter. 6. Bake in a preheated oven at 190°C for 40-45 minutes, until the middle is set. If it browns too much, cover the cake with aluminum foil or parchment paper. 7. Leave it to cool for 60 minutes, then dust with powdered sugar.

Notes

Keep covered in the fridge for up to 3 days; before slicing, leave it on the counter for a little while, since cold cheese firms up. The 26 cm round springform pan leaves room for the thick layers, and the parchment paper makes the cake easier to remove. I used a mixer for this cake, but I fold in the flour only until it disappears; I left the lemon zest out. Choose firm, seedless grapes, and if the cottage cheese releases whey, drain it before mixing. It contains gluten, dairy and eggs; I serve a slice plain, with black tea.