Three-layered Easter cake
The three-layer Easter cake is a more elaborate version than the usual one, but the steps are easy to follow if you prepare the sour cream in advance. The first layer is made with cottage cheese and raisins, the second with sour cream and cocoa, and on top, a meringue with nuts is added. The final texture is creamy, with a slightly browned crust on the surface. For this recipe, it is important that the sour cream has at least 30% fat and is well-drained. Quick Info Total time: minimum 9 hours and 40 minutes, including 8 hours for draining the sour cream and 100 minutes of baking. Active preparation time: not specified exactly; time is needed to prepare the three mixtures. Baking time: 40 minutes at 180°C, 30 minutes at 180°C, and another 30 minutes at 170°C. Servings: number not specified; the cake is cut into slices after cooling. Difficulty: medium Recipe type: Easter cake, three-layer baked dessert Ingredients For the cheese layer 4 eggs 150 g sugar 2 packets of vanilla sugar 3 tablespoons of flour 600 g cottage cheese, passed through a sieve 100 g raisins For the sour cream layer 4 egg yolks 150 g powdered sugar 1 packet of vanilla sugar 500 g sour cream with at least 30% fat 40 g flour, about 2 heaping tablespoons 3 tablespoons of cocoa For the meringue 4 egg whites 150 g sugar 10 tablespoons of ground nuts For draining the sour cream A quantity of cornmeal, used to absorb moisture from the sour cream A cheesecloth folded in three Preparation method 1. Drain the sour cream Put cornmeal in a bowl, then place a folded cheesecloth on top. Put the sour cream in the cheesecloth, squeeze it and tie it to form a pouch. Wrap the pouch with cornmeal and let it cool for at least 8 hours. This step is best done the night before. The sour cream needs to be thicker and not too liquid before being added to the second layer's mixture. 2. Prepare the cheese layer After the sour cream has drained, you can start the cake. Mix the eggs with the sugar and vanilla sugar. A pinch of salt can also be added. Beat the mixture until the eggs double in volume. Incorporate the flour, mixing carefully. Then add the cottage cheese passed through a sieve and the raisins. Mix gently until the mixture is homogeneous. The raisins can be soaked beforehand in warm water with a bit of rum essence, then they should be well-drained. This way, they won't add extra liquid to the mixture. Pour the mixture into a detachable mold with a diameter of 23 cm. A 24 cm mold can also be used, but the cake will be slightly shorter. Line the mold with parchment paper. Bake the first layer in a preheated oven at 180°C for 40 minutes. 3. Prepare the sour cream layer While the first layer is baking, mix the egg yolks with the powdered sugar and vanilla sugar. Continue until you get a light-colored, frothy cream. Add the well-drained sour cream and mix. Separately, combine the flour with the cocoa powder, then gradually incorporate them into the sour cream cream. Mix gently, without overdoing it. After 40 minutes have passed, remove the mold from the oven. Pour the sour cream mixture over the cheese layer and level the surface. Put the mold back in the oven, still at 180°C, and bake for another 30 minutes. 4. Prepare the nut meringue Beat the egg whites until you get a foam. Gradually add the sugar, one tablespoon at a time, continuing to beat after each addition. When the meringue is formed, gently fold in the ground nuts. Remove the cake from the oven after baking the second layer. Since the mold is not very tall, extend the walls with a strip of parchment paper. Secure the paper as best as you can, then pour the meringue on top. It is important that the paper is well secured. If it is not placed correctly, the meringue may pull down on the edges before it bakes. 5. Bake the meringue layer Reduce the oven temperature to 170°C and bake the cake for another 30 minutes. The surface of the meringue should be baked and slightly browned. Once the cake is done, remove the mold from the oven and remove the detachable ring. Let the cake cool before slicing. The layers settle better after cooling, and the slices will be easier to portion. Why I make the recipe often I like it because it uses familiar ingredients, but the result is different from a simple cheese cake. The cheese and raisins form the first dense layer, the cream with sour cream and cocoa adds moisture and flavor, while the nut meringue completes the dessert without needing dough. It is a recipe especially suitable for Easter meals when you want to prepare a dessert that can be made in advance and served cold after it has completely cooled. Tips and variations Tips The cottage cheese should be passed through a sieve before use. This way, the first layer will be creamier and more uniform. The sour cream must have at least 30% fat and be drained for at least 8 hours. If it remains too liquid, the sour cream layer will be softer. Follow the temperature order. The first two layers are baked at 180°C, and the meringue is baked at 170°C. For a stable meringue, add the sugar gradually, not all at once. The nuts are incorporated at the end, with gentle movements. Do not cut the cake immediately after taking it out of the oven. It needs to cool and stabilize. Substitutions If you do not have two packets of vanilla sugar for the cheese layer, and the source of vanilla sugar differs in weight, keep the proportion indicated on the package. In the original recipe, two packets are used for the first layer and one for the sour cream layer. The raisins can be left plain or soaked beforehand in warm water with a bit of rum essence. After soaking, they should be well-drained. Variations For the cheese layer, creamier cottage cheese can be used, but it still needs to be passed through a sieve. The cake can be baked in a 24 cm mold, as was used in the original version. In this case, the layers will be slightly shorter than in a 23 cm mold. Serving ideas Serve the cake after it has completely cooled, cut into slices. The meringue and the sour cream layer settle better after cooling, so the dessert can be prepared a few hours before serving. Frequently asked questions How long should the sour cream be drained? The sour cream should be left to cool for at least 8 hours, placed in a cheesecloth folded in three and wrapped with cornmeal. It is easier to do this step the night before. Can I use a 24 cm mold? Yes. The original mold is 23 cm, but a 24 cm one can also be used. The cake will be slightly shorter without needing to modify the quantities. Why is cornmeal placed over the cheesecloth? The cornmeal helps absorb the liquid released by the sour cream during draining. The resulting sour cream is thicker and suitable for the second layer. Can I skip passing the cheese through a sieve? It is possible, but the texture will not be as fine. The sieved cheese incorporates better and contributes to a creamier layer. When can I cut the cake? After being removed from the oven, the cake should be allowed to cool. If cut while hot, the layers may be harder to separate and the slices may deform. Nutritional values The values are approximate and depend mainly on the fat percentage of the cheese and sour cream, as well as the exact amount of nuts in a tablespoon. For the entire cake, prepared with 30% fat sour cream and medium-fat cottage cheese, the estimate is about: 5,500-5,800 kcal 180-210 g protein 590-630 g carbohydrates 260-290 g fat If the cake is cut into 12 slices, one slice will have approximately: 460-485 kcal 15-18 g protein 49-53 g carbohydrates 22-24 g fat These values are indicative, not an exact nutritional calculation. Storage and reheating Store the cake in the refrigerator, covered, after it has completely cooled. It is a dessert that is served cold or left slightly at room temperature before portioning. There is no need to reheat it. The meringue and sour cream layer do not retain their texture as well if the cake is heated. For better taste and consistency, only take out the desired amount from the refrigerator before serving.
Preparation
First, we prepare the sour cream: we put cornmeal in a bowl, place a three-fold cheesecloth on top, add the sour cream into the cheesecloth, and let it chill for at least 8 hours. I tied the cheesecloth and wrapped the little bundle made with cornmeal. Assuming the 8 hours have passed, we mix the eggs with sugar and vanilla sugar (I also add a pinch of salt), well, and when the eggs have doubled in volume, we add the flour. We mix carefully and then gently incorporate the cheese and raisins. We pour the mixture into a detachable mold, 23 cm in diameter (mine is 24...), lined with baking paper, and bake for 40 minutes at 180 degrees in the preheated oven. We take care of the second layer: we mix the egg yolks well with powdered sugar and vanilla sugar until they become a fluffy cream. We add the sour cream, then gradually incorporate the flour mixed with cocoa. We mix carefully. After the 40 minutes have passed, we take the mold out of the oven and pour the sour cream mixture over the cheese layer; we level it and return it to the oven at 180 degrees for 30 minutes. We then whisk the egg whites into a foam, gradually adding the sugar, one tablespoon at a time. In the resulting meringue, we also add ground walnuts, mixing gently for incorporation. We take the mold out of the oven, extend the height of the pan using a strip of baking paper, and pour the meringue. I need to practice at this point; I didn't place the paper well and it pulled the meringue down a bit... C'est la vie!! We bake at 170 degrees for 30 minutes. Once taken out of the oven, we remove the ring from the baking mold and let it cool.
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
