Urda, apple and ginger cake

Name: Urda, apple and ginger cake
Ingredients: 8 farm eggs; 8 tablespoons sugar; 9 tablespoons flour; 1 teaspoon ground ginger; 2 sachets baking powder; 2 tablespoons olive oil; 1 teaspoon vanilla extract; 1/8 teaspoon salt; 3 eggs; 300 g urda; 2 medium apples (300 g); 3 tablespoons sugar; 2 teaspoons cinnamon; 1 lemon for zest; 2 medium apples (300 g); 1 teaspoon cinnamon; 6 tablespoons sugar; 1 tablespoon powdered sugar

Dessert - Urda, apple and ginger cake by Bianca G. - Recipia

Urda, apple and ginger cake has ground ginger right in the sponge and bakes in two layers, with a soft filling in the middle. Grated apples are mixed into the urda, while sliced apples caramelize on top; the sponge stays fluffy and smells of cinnamon. I make sure the urda, a Romanian whey cheese, is well drained, not watery. Preparation: 30 minutes. Cooking: 56 minutes. Rest: 2 hours. Total time: 206 minutes. Servings: 12. About 260 kcal and 11 g protein per serving.

Ingredients

For the cake

8 farm eggs
8 tablespoons sugar
9 tablespoons flour
1 teaspoon ground ginger
2 sachets baking powder
2 tablespoons olive oil
1 teaspoon vanilla extract
1/8 teaspoon salt

For the filling

3 eggs
300 g urda
2 medium apples (300 g)
3 tablespoons sugar
2 teaspoons cinnamon
1 lemon for zest

For the topping

2 medium apples (300 g)
1 teaspoon cinnamon
6 tablespoons sugar
1 tablespoon powdered sugar

Preparation

1. Preheat the oven to 160°C. Line a 25 x 35 cm baking pan with parchment paper. 2. Separate the yolks from the whites. Beat the yolks with 8 tablespoons of sugar and 1 teaspoon of vanilla extract, then add 2 tablespoons of olive oil, the flour, baking powder and ground ginger. Beat the egg whites with 1/8 teaspoon of salt until foamy and gently fold them into the batter. 3. Divide the batter in two. Pour half into the pan and bake for 15 minutes, until the surface begins to set. 4. Beat the 3 eggs for the filling until foamy. Add the urda, the grated zest of 1 lemon, 2 grated apples, 3 tablespoons of sugar and 2 teaspoons of cinnamon; mix until smooth. 5. Take the pan out of the oven and spread the filling over the partially baked sponge. Cover with the remaining batter and bake for another 35 minutes, until the sponge is lightly browned and the middle is set. 6. Dust the cake with 1 tablespoon of powdered sugar. Cut the remaining 2 apples into thin slices and put them in a pan with 6 tablespoons of sugar and 1 teaspoon of cinnamon. Cook for 6 minutes, until soft and the sugar has caramelized. 7. Arrange the hot apples on top of the cake and leave it to cool completely in the pan.

Notes

A slice goes well with a cup of plain black tea. Once cool, keep the cake covered in the fridge for up to 3 days. You can bake it a day ahead and add the caramelized apples after you prepare them. For a change, you can use 300 g of well-drained ricotta instead of the urda; the cake contains gluten, eggs and dairy. The cheesy middle is a little like a sweet cheesecake, but here the cake itself is sponge. If the urda is wet, leave it to drain before mixing it into the filling. Firm apples are easier to grate and release less juice than mealy ones. Tart apples keep the filling from tasting too sweet, especially if they are well baked.