Marble cake with cheese

Name: Marble cake with cheese - Stela L.
Ingredients: 4 eggs; 100 ml milk; 150 g butter; 1 cup sugar; 350 g flour; 1 tablespoon cocoa powder; 2 teaspoons instant coffee; 1 packet baking powder; Cream; 200 g fresh cow cheese; 100 g powdered sugar; 1 tablespoon starch; 2 eggs; 2 tablespoons rum

Dessert - Marble cake with cheese by Stela L. - Recipia

I woke up on a Saturday craving something quick and filling, so I took out the fresh cow cheese and butter for the marble cheesecake. I've been making it for a few years when I want something special without too much hassle. No complicated techniques are needed, and although it seems to have many steps, everything flows naturally if you follow the order. Quick Info Total time: about 1 hour and 20 minutes Preparation time: 30 minutes Baking time: 50 minutes Servings: 12 Difficulty: medium Recipe type: weekend dessert or simple holiday treat Ingredients Base: 4 eggs 1 cup sugar (about 200 g) 150 g soft butter 100 ml milk 2 teaspoons instant coffee 1 tablespoon cocoa 350 g flour 1 packet baking powder Cheese cream: 200 g fresh cow cheese 100 g powdered sugar 2 eggs 1 tablespoon cornstarch 2 tablespoons rum Preparation 1. Start with the base. Separate the eggs. Place the yolks in a larger bowl and beat well with the sugar until light in color and creamy. Add the soft butter and incorporate until no visible pieces remain. 2. Dissolve the instant coffee in warm milk and pour it over the yolks. Add the cocoa powder and mix well. 3. Sift the flour with the baking powder and gradually add them to the mixture above. The batter will be quite thick at first, but that's normal. 4. Beat the egg whites separately with a pinch of salt until they hold peaks. Gradually fold them into the mixture. At first, it seems hard to mix, but with a mixer and patience, the dough becomes easier to work with. 5. Let the mixture rest for 5-10 minutes and meanwhile prepare the cheese cream. 6. For the cream, place the cheese with the powdered sugar in a bowl and mix until the sugar dissolves. Add the beaten eggs separately, then the cornstarch and rum. Mix well until you have a smooth cream. 7. Line a suitable baking tray with parchment paper. Pour the cocoa batter first and smooth it out with a spatula. 8. Pour the cheese cream over the cocoa layer. With a fork, draw light lines on the surface so that the two mixtures slightly intertwine. Don’t overdo it, just enough to achieve a marbled look. 9. Place the tray in a preheated oven at 180°C. Bake for about 50 minutes. It’s done when the edges are baked and the cheese cream is firm to the touch. 10. Let the cake cool completely in the tray. Dust with powdered sugar after it has cooled and cut into slices. Why I make this recipe often I like it because it’s made from common ingredients and doesn’t require special tools. It has a balanced taste between the base and the cheese cream and keeps well for a few days in the fridge. I can serve it anytime, from breakfast to dessert for guests. Tips and Variations Tips - Take the butter out of the fridge an hour before so it's soft. - If the cow cheese is too watery, you can drain it a bit beforehand. - Use a pan with higher sides so the cake rises nicely and doesn’t overflow. Substitutes - The powdered sugar in the cream can be replaced with regular sugar, but it needs to be mixed a bit more. - If you don’t have instant coffee, you can omit it or use strong coffee, but in small amounts. - In the absence of rum, you can add a little vanilla essence. Variations - You can add raisins to the cheese cream if you want something extra in texture. - I’ve also tried it with goat cheese, but the taste is a bit stronger, not to everyone’s liking. - Instead of cocoa, I sometimes add cinnamon for a different flavor. Serving Ideas - It can be served plain or with a thin layer of cherry jam on top. - If you want to portion it for a pack, cut smaller cubes. Frequently Asked Questions 1. What pan do you use for this cake? I used a rectangular pan of about 20x30 cm, with high sides. 2. Can I use store-bought cheese? Yes, but choose a simple version, without salt or additives. If it’s too wet, drain it beforehand. 3. How long does it last in the fridge? It keeps well for 3-4 days, covered, in the cold. 4. Is the base dense or fluffy? It’s quite a dense base, with a moist texture, not like a pound cake, but not crumbly either. 5. Can I use another type of sweetener? You can try with sweeteners like erythritol or xylitol, but the texture may be slightly different. Nutritional Values Estimate for one serving (out of 12): Calories: approximately 250-280 kcal Protein: 6-8 g Fat: 12-15 g Carbohydrates: 28-32 g Values vary depending on the type of cheese used and how fatty the butter is. It’s a moderately caloric dessert for a homemade cheesecake. Storage and Reheating The cake keeps best in the fridge, in a covered box, for up to 4 days. I don’t recommend freezing it, as the texture of the cheese cream may change. If you want to serve it warm, let it reach room temperature or microwave the slices for a few seconds, but not too long to avoid drying out. This is my version of marble cheesecake – simple, handy, without complicated ingredients.

Preparation

Whisk the egg yolks well with sugar, add the soft butter, cocoa, then add the dissolved instant coffee in warm milk, followed by the sifted flour with baking powder, and finally the whipped egg whites with a pinch of salt; mix well with a mixer because the first mixture is quite thick so you don't get the impression that the recipe is wrong; while it rests a bit, we prepare the cream; in a bowl, mix the cheese with sugar until it melts, incorporate the beaten eggs, starch, rum, and mix well. In the baking tray lined with parchment paper, pour the cocoa mixture, then the cheese cream on top, and with a fork, gently try to swirl the two colors together, then bake for 50 minutes. After it cools, dust with sugar and slice.

Marble cake with cheese

Preparation

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