Russian-style cheese and cranberry cake

Name: Russian-style cheese and cranberry cake
Ingredients: 500 g sweet fresh cheese; 5 tablespoons sour cream; 3 tablespoons semolina; 3 eggs; 3 tablespoons sugar; 1/8 teaspoon salt; 1 teaspoon vanilla extract; 100 g candied cranberries; 10 g vanilla powdered sugar

Dessert - Russian-style cheese and cranberry cake by Casandra G. - Recipia

Russian-style cheese and cranberry cake bakes for 35 minutes at 180°C and has a soft middle, with candied cranberries on top. Sweet fresh cheese, eggs and semolina give it its texture, and I choose smooth, well-drained cheese; I put the candied cranberries on top, where they stay slightly tart after baking. Preparation: 15 minutes. Cooking: 35 minutes. Resting: 90 minutes. Total time: 140 minutes. Serves: 8. Approximately 205 kcal and 14 g protein per serving.

Ingredients

500 g sweet fresh cheese
5 tablespoons sour cream
3 tablespoons semolina
3 eggs
3 tablespoons sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
100 g candied cranberries
10 g vanilla powdered sugar

Preparation

1. Mix 5 tablespoons of sour cream with 3 tablespoons of semolina and set aside for 30 minutes. 2. Blend 500 g of sweet fresh cheese for 2 minutes, until smooth. 3. Beat 3 eggs with 3 tablespoons of sugar for about 5 minutes, until doubled in volume. Fold in the cheese, 1/8 teaspoon of salt, 1 teaspoon of vanilla extract and the semolina mixture. 4. Pour the mixture into a baking pan lined with parchment paper and scatter 100 g of candied cranberries on top. 5. Bake at 180°C for 35 minutes, until lightly browned at the edges and set in the middle. Leave to cool completely, about 60 minutes, then dust with 10 g of vanilla powdered sugar.

Notes

Cut a slice to have with unsweetened tea. Well-drained fresh cheese helps the middle slice more cleanly; if it is grainy, blend it a little longer. In a 20 × 20 cm pan the cake comes out taller than in a wider one, and very dry cranberries can be soaked in lukewarm water for 10 minutes, then drained well. Covered, it keeps in the fridge for up to 3 days. You can replace the cranberries with 100 g of raisins; the cake contains dairy, eggs and gluten.