Grated cottage cheese cake

Name: Grated cottage cheese cake
Ingredients: 400 g flour; 250 g margarine; 1/2 tablespoon butter; 150 g sugar; 1 egg yolk; 10 g baking powder or 5 g baker’s ammonia; 15 ml vinegar; 3 tablespoons cocoa; 1 kg cottage cheese; 150 g sugar; 50 g sugar; 3 eggs; 1 orange (zest only); 1 teaspoon vanilla essence

Dessert - Grated cottage cheese cake by Daria N. - Recipia

Grated cottage cheese cake is usually served for dessert, cut into squares once cooled. The cocoa dough is spread over the base and grated over the cottage cheese filling, then baked until golden; the slices stay tender at the edges, with a soft center, a hint of orange and crumbs that come away easily on the fork. I prefer the cottage cheese to stay slightly grainy, rather than being blended until smooth. Prep time: 30 minutes. Cook time: 40 minutes. Rest time: 90 minutes. Total time: 160 minutes. Serves: 12. Approximately 500 kcal and 15 g protein per serving.

Ingredients

For the dough

400 g flour
250 g margarine
1/2 tablespoon butter
150 g sugar
1 egg yolk
10 g baking powder or 5 g baker’s ammonia
15 ml vinegar
3 tablespoons cocoa

For the filling

1 kg cottage cheese
150 g sugar
50 g sugar
3 eggs
1 orange (zest only)
1 teaspoon vanilla essence

Preparation

1. Mix the flour with the margarine, butter, sugar, egg yolk and cocoa for 10 minutes, until you have a smooth dough. Mix in the baking powder, or dissolve the baker’s ammonia in the vinegar and add it to the dough. Divide the dough into two equal portions and refrigerate for 30 minutes. 2. Mix the cottage cheese with 3 egg yolks, 150 g sugar, the grated orange zest and the vanilla essence. Beat the 3 egg whites with 50 g sugar until stiff peaks form, then gently fold them into the cheese. 3. Roll out one half of the dough in a baking tray lined with parchment paper. Spread the filling on top, then grate the other half of the dough over it. 4. Bake the cake in an oven preheated to 180°C for 40 minutes, until the top is lightly browned. 5. Leave it to cool in the tray for 60 minutes before cutting.

Notes

Cottage cheese with a lot of whey should be drained in a sieve before mixing, or the filling may run when you cut the cake. A 25 x 35 cm tray keeps the layers at a good thickness; in a smaller one, the center may need a few extra minutes. I bake it well ahead of the meal, since it cuts more neatly once cooled. Cut it into squares and serve with black coffee. Keep the cake covered in the fridge for up to 3 days; it contains gluten, dairy and eggs.