Marble Cake with Cheese
Whenever I need a quick dessert that is also substantial, I find myself returning to this marble cake with cheese. It doesn't have complicated ingredients and doesn't take long to put in the oven. I have been making it for years because it suits any meal, and honestly, it cuts and eats easily – not a crumb is left behind.
Quick Info
Total Time: about 1 hour and 10 minutes (including cooling)
Preparation Time: 20 minutes
Baking Time: 30 minutes
Servings: 12-16, depending on how you slice it
Difficulty: easy to medium
Type: homemade cake, suitable for any occasion
Ingredients
Cocoa Cake Layer:
- 180 g flour
- 150 g sugar
- 4 eggs
- 100 ml milk
- 100 ml oil
- 3 tablespoons cocoa
- ½ packet baking powder
Cheese Layer:
- 500 g sweet cottage cheese
- 200 g sugar
- 2-3 packets vanilla sugar
- 1 egg
- 50 g semolina
- zest of an orange or lemon
For Finishing (optional):
- melted chocolate
or
- powdered sugar
Preparation Method
1. Start with the cocoa layer. Separate the eggs – yolks in a larger bowl, whites in another.
2. Beat the egg whites with a pinch of salt and a tablespoon of sugar until firm but not stiff.
3. In the yolks, add the remaining sugar and mix until light in color. Add cocoa, milk, and oil, mix well, then incorporate the sifted flour along with the baking powder. Mix without overdoing it.
4. Finally, fold the beaten egg whites into the yolk mixture gently to preserve volume. Pour the mixture into a baking pan lined with parchment paper. I usually use a medium-sized pan so that the layer comes out just the right thickness.
5. For the cheese mixture, blend the sweet cheese with sugar and the egg. Add the vanilla sugar, semolina, and then the grated zest of orange or lemon. Mix everything until somewhat homogeneous, without insisting – it doesn’t need to be a fine cream.
6. Using a teaspoon, take some of the cheese mixture and distribute it over the cocoa layer directly in the pan. I don’t try to create any specific pattern – it naturally creates that marbled effect.
7. Place the pan in the preheated oven at 170°C. Bake for 30 minutes. Check with a toothpick; it should come out clean from the center.
8. After baking, let the cake cool completely in the pan. Cut only when it is cold, otherwise, it sticks a bit.
9. Finally, if desired, dust with powdered sugar or drizzle with melted chocolate. Most of the time, I leave it plain.
Why I Make This Recipe Often
I like it because the ingredients are handy, it’s easy to make, and it stays good for two to three days. It cuts easily and doesn’t dry out if kept covered. It’s one of those cakes that I can also take to go, not just for a meal at home.
Tips and Variations
Tips
- If the cheese is drier, add a tablespoon or two of milk to the cheese mixture.
- Don’t fill the pan more than ¾ full, so it doesn’t overflow while rising.
- Don’t overmix the cheese, so it stays a bit “chunky” in the layer.
Substitutions
- Sweet cottage cheese can be replaced, if necessary, with ricotta or curd, but the classic taste is with Romanian cheese.
- Orange and lemon zest can be used together or separately, according to preference.
- Oil can be swapped for melted butter, but the final result is fluffier with oil.
Variations
- If I want a more colorful effect, I add a few teaspoons of jam between the cheese spots.
- For a more intense flavor, sometimes I add a little rum essence to the batter.
Serving Ideas
- It can be glazed with melted chocolate (a few tablespoons over the cold cake).
- Dust with powdered sugar just before serving.
- It can also be served plain, as a dessert with coffee or a quick breakfast.
Frequently Asked Questions
1. What size pan is suitable?
A classic 20x30 cm pan works well. If you use a larger pan, the layer will be thinner.
2. What kind of cheese do I use?
Fresh sweet cottage cheese. If it’s too watery, it can be drained beforehand.
3. Can I reduce the sugar?
Yes, each layer can receive less sugar if you want a less sweet version. The cheese mixture remains tasty even with 50 g less sugar.
4. Can it be frozen?
I do not recommend freezing – the texture of the cheese cake and fluffy layer does not hold up well upon thawing.
5. Can I use whole wheat flour?
I’ve tried it with 50-50 (white and whole wheat flour). The cake comes out denser but still good.
Nutritional Values
Approximately, one slice (from 16) has about 200-220 kcal, with about 6 g protein, 7 g fat, and 30 g carbohydrates. Sugar is the largest source of calories. If you add glaze, the values increase by 10-20 kcal/slice. These are just estimates – they depend greatly on the type of cheese and portion sizes.
Storage and Reheating
It stores best in the refrigerator, covered or in a closed container. It lasts 2-3 days without drying out. I do not recommend reheating in the microwave – it gets too soft. It’s better cold or at room temperature. If there’s any left, it can be cut into cubes and served as a snack.
Whenever I need a quick dessert that is also substantial, I find myself returning to this marble cake with cheese. It doesn't have complicated ingredients and doesn't take long to put in the oven. I have been making it for years because it suits any meal, and honestly, it cuts and eats easily – not a crumb is left behind.
Quick Info
Total Time: about 1 hour and 10 minutes (including cooling)
Preparation Time: 20 minutes
Baking Time: 30 minutes
Servings: 12-16, depending on how you slice it
Difficulty: easy to medium
Type: homemade cake, suitable for any occasion
Ingredients
Cocoa Cake Layer:
- 180 g flour
- 150 g sugar
- 4 eggs
- 100 ml milk
- 100 ml oil
- 3 tablespoons cocoa
- ½ packet baking powder
Cheese Layer:
- 500 g sweet cottage cheese
- 200 g sugar
- 2-3 packets vanilla sugar
- 1 egg
- 50 g semolina
- zest of an orange or lemon
For Finishing (optional):
- melted chocolate
or
- powdered sugar
Preparation Method
1. Start with the cocoa layer. Separate the eggs – yolks in a larger bowl, whites in another.
2. Beat the egg whites with a pinch of salt and a tablespoon of sugar until firm but not stiff.
3. In the yolks, add the remaining sugar and mix until light in color. Add cocoa, milk, and oil, mix well, then incorporate the sifted flour along with the baking powder. Mix without overdoing it.
4. Finally, fold the beaten egg whites into the yolk mixture gently to preserve volume. Pour the mixture into a baking pan lined with parchment paper. I usually use a medium-sized pan so that the layer comes out just the right thickness.
5. For the cheese mixture, blend the sweet cheese with sugar and the egg. Add the vanilla sugar, semolina, and then the grated zest of orange or lemon. Mix everything until somewhat homogeneous, without insisting – it doesn’t need to be a fine cream.
6. Using a teaspoon, take some of the cheese mixture and distribute it over the cocoa layer directly in the pan. I don’t try to create any specific pattern – it naturally creates that marbled effect.
7. Place the pan in the preheated oven at 170°C. Bake for 30 minutes. Check with a toothpick; it should come out clean from the center.
8. After baking, let the cake cool completely in the pan. Cut only when it is cold, otherwise, it sticks a bit.
9. Finally, if desired, dust with powdered sugar or drizzle with melted chocolate. Most of the time, I leave it plain.
Why I Make This Recipe Often
I like it because the ingredients are handy, it’s easy to make, and it stays good for two to three days. It cuts easily and doesn’t dry out if kept covered. It’s one of those cakes that I can also take to go, not just for a meal at home.
Tips and Variations
Tips
- If the cheese is drier, add a tablespoon or two of milk to the cheese mixture.
- Don’t fill the pan more than ¾ full, so it doesn’t overflow while rising.
- Don’t overmix the cheese, so it stays a bit “chunky” in the layer.
Substitutions
- Sweet cottage cheese can be replaced, if necessary, with ricotta or curd, but the classic taste is with Romanian cheese.
- Orange and lemon zest can be used together or separately, according to preference.
- Oil can be swapped for melted butter, but the final result is fluffier with oil.
Variations
- If I want a more colorful effect, I add a few teaspoons of jam between the cheese spots.
- For a more intense flavor, sometimes I add a little rum essence to the batter.
Serving Ideas
- It can be glazed with melted chocolate (a few tablespoons over the cold cake).
- Dust with powdered sugar just before serving.
- It can also be served plain, as a dessert with coffee or a quick breakfast.
Frequently Asked Questions
1. What size pan is suitable?
A classic 20x30 cm pan works well. If you use a larger pan, the layer will be thinner.
2. What kind of cheese do I use?
Fresh sweet cottage cheese. If it’s too watery, it can be drained beforehand.
3. Can I reduce the sugar?
Yes, each layer can receive less sugar if you want a less sweet version. The cheese mixture remains tasty even with 50 g less sugar.
4. Can it be frozen?
I do not recommend freezing – the texture of the cheese cake and fluffy layer does not hold up well upon thawing.
5. Can I use whole wheat flour?
I’ve tried it with 50-50 (white and whole wheat flour). The cake comes out denser but still good.
Nutritional Values
Approximately, one slice (from 16) has about 200-220 kcal, with about 6 g protein, 7 g fat, and 30 g carbohydrates. Sugar is the largest source of calories. If you add glaze, the values increase by 10-20 kcal/slice. These are just estimates – they depend greatly on the type of cheese and portion sizes.
Storage and Reheating
It stores best in the refrigerator, covered or in a closed container. It lasts 2-3 days without drying out. I do not recommend reheating in the microwave – it gets too soft. It’s better cold or at room temperature. If there’s any left, it can be cut into cubes and served as a snack.